1 Day FSPCA Preventive Controls for Human Food (PCQI): Blended Course

Central Time
6 Jul 2017

Full Refund if requested before 7 days (one calendar week) of the course. Transfer of funds to another course if within 7 days.

July 13, 2017 8AM CT – 5:00 PM CT
Welcome and Course Introduction
Chapter Overviews/ Group Activities
Chapter 1: Introduction to Preventive Controls
Chapter 3: Good Manufacturing Practices Overview
Chapter 4 & 5: Biological, Chemical, Physical and Economically Motivated Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety plan

  • Chapter 7 Resources for Preparing Food Safety Plans
Chapter 8: Hazard Analysis
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record- Keeping Procedures

  • Chapter 15: recall Plan
  • Chapter 16: Regulation Overview
Adjourn Course at 5pm CT
  • July 13, 2017
    8:00 am - 5:00 pm

The Food Safety Modernization Act (FSMA) requires that all companies producing food (not currently under regulatory-required HACCP) have a written Food Safety Plan as well as a Preventive Controls Qualified Individual (PCQI) to create, implement and oversee that Food Safety Plan. This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative way for individuals to complete the FSPCA Preventive Controls for Human Food course.  This one day, 8 hour course, is Part 2 of the Blended Preventive Controls for Human Food course. Participants must have completed the online, self-paced Part 1 course offered through the FSPCA. Registration for Part 1 can be accessed here. The online course is $198 and you will have 6 months to complete the online course.

This Blended course has two parts. Those who complete the Part 1: Online are eligible to attend this one-day Part 2: Interactive Instructor-Led course. You must complete both parts to receive the FSPCA Certificate of Training which is the FDA-recognized course for training food and beverage industry professionals seeking to become PCQI.


  • The Preventive Control Rule will be discussed for regulatory compliance
  • The participants will understand prerequisite programs, and updated cGMP regulations.
  • The participants will conduct hazard analysis for identifying significant hazards and various preventive controls and managing components for Process Preventive Control, Food Allergen Preventive Control, Sanitation Control and Supplier Preventive Control.
  • Students will learn effective ways to monitor preventive controls and to apply effective corrective actions to root causes to provide assurances that the controls work properly.
  • The participants will become familiar with verification and validation, and appropriate record keeping procedure requirements.



111 East Wacker Drive Ste 2600, Chicago, Illinois, 60601, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule


Jeff Lucas
Jeff Lucas, M.AG.
Sr. Director of Technical Services, Mérieux NutriSciences

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.


  • Thursday July 13th, 2017
    8:00 am - 5:00 pm