PCQI - Preventive Controls for Human Food V2 North America
PCQI - Preventive Controls for Human Food V2
Those who complete this 3-day course (24 training hours in total) meet the FDA requirements to become a Preventive Control Qualified Individual (PCQI). The U.S. Food and Drug Administration (FDA) provided their official recognition of the FSPCA Preventive Control for Human Food Version 2.0 curriculum as the “standardized curriculum” on October 18, 2024. Eurofins Food Assurance's course is taught toward Version 2.0.
Important Update for Previous Attendees: If you have taken the earlier PCQI -Preventive Controls for Human Foods course, Version 1.2 will be retired on July 1, 2025. To remain compliant with the latest FSMA regulations, all previous attendees should complete Version 2.0 to stay current with the most up-to-date requirements. View our training calendar and reserve your spot in our PCQI - Preventive Controls for Human Foods V2 course!
SQF has confirmed that the Preventive Controls for Human Food Version 2.0 training fulfills the HACCP training requirement for individuals serving as SQF Practitioners.
Course Description:
Developed by the FSPCA, this course serves as the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual (PCQI) under Title 21 of the Code of Federal Regulations Part 117 (21 CFR 117). The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States.
Learning Objectives:
- Resources for and preliminary steps in developing a food safety plan including GMPs and other prerequisite programs
- Hazard analysis and preventive controls determination
- Monitoring preventive controls, verification and validation, and corrective actions/corrections,
- Supplier Programs and Recall Plans
- Record-keeping, and regulatory requirements
Who should attend?
HACCP Team leaders, Food Safety Team leaders, Food Safety or Quality Managers and others responsible for food safety will want to take this course to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule.
Course Outline:
| Day One | Day Two | Day Three |
| Overview for the Preventive Controls for Human Food Participant Course | Hazard Analysis for Human Food | Sanitation Preventive Controls for Human Food |
| Food Safety Plan Overview | Preventive Controls Determination for Human Food | Supply Chain Preventive Controls for Human Food |
| Current Good Manufacturing Practices and Prerequisite Programs for Human Food | Process Preventive Controls for Human Food - Parameters and Values, including Critical Limits | Food Safety Plan Implementation and Management for Human Food |
| Biological Food Safety Hazards | Process Preventive Controls for Human Food - Monitoring and Corrective Action | Recall Plan for Human Food |
| Chemical, Physical and Economically Motivated Food Safety Hazards | Process Preventive Controls for Human Food - Verification and Recordkeeping | Regulation Overview - Current Good Manufacturing Practices, Hazard Analysis and Risk-Based Preventive Controls for Human Food |
| Preliminary Steps in developing a Food Safety Plan | Food Allergen Preventive Controls |
Our certification activities are provided by independent Certification Bodies, separately from any consulting activities. Impartiality is safeguarded by Eurofins Assurance’s relevant policies to avoid conflicts of interest.
The proposed training courses are independent of Eurofins Assurance’s audit and certification activities. Participation in and completion of a training course does not provide any advantage or guarantee of obtaining certification. The certification activities are managed by separate entities or teams in accordance with strict impartiality requirements.
Food Assurance North America
The essential link in your food supply chain
