FSPCA Preventive Controls for Human Food (PCQI)

Central Time
28 Feb 2018

• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee

Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Day 1: 7:30 AM CT- 5:00 PM CT 

Registration begins at 7:30 AM CT
Session 1: Introduction to the Course and Preventive Controls
Session 16: Registration Overview- CGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food Final Rule
Session 2: Food Safety Plan Overview
Session 3: Good Manufacturing Practices and Other Prerequisite Programs

Lunch 12:00 PM- 1:00 PM CT

 Session 4: Biological Food Safety
 Session 5: Chemical, Physical and Economically Motivated Food Safety Hazards
 Session 6: Preliminary Steps in Developing a Food Safety Plan
 Adjourn Day 1 at 5:00 PM CT

Day 2:  8:00 AM CT- 5:00 PM CT 

Session 7: Resources for Food Safety Plans
Session 8: Hazard Analysis and Preventive Controls Determination
Session 9: Process Preventive Controls

Lunch 12:00 PM- 1:00 PM CT

 Session 10: Food Allergen Preventive Controls Determination
 Session 11: Sanitation Preventive Controls
 Session 12: Supplier Preventive Controls
 Adjourn Day 2 at 5:00 PM CT

Day 3:  8:00 AM CT- 12:00 PM CT 

Session 13: Verification and Validation Procedures
Session 14: Record-Keeping Procedures
Session 15: Recall Plan
Course Review: Curriculum Summary, Final Questions and Certificates
  • March 20, 2018 - March 22, 2018
    8:00 am - 12:00 pm

FSPCA Preventative Controls for Human Food Course (PCQI):  This course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2.5 day course, designed by the Food Safety Preventative Controls Alliance (FSPCA), is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI.




5600 North River Road, Suite 800, Rosemont, Illinois, 60018

Click here for a list of hotels near the event location.

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule


Dave Wankowski
Dave Wankowski

Dave Wankowski has an extensive background in managing global regulatory compliance as well as food safety and quality systems. He is currently the President of Badgerland Food Safety Solutions LLC. Prior to Badgerland, Dave worked for the Kraft Heinz Company for 23 years where he held several key global leadership positions in regulatory compliance, auditing, corporate quality systems, food safety and plant management. Dave started his career with Peck Foods/Cargill in 1982, moving on to Doskocil Foods/Tyson before joining Kraft in 1993. He is a graduate of the University of Wisconsin, a leader and committee member of the Global Food Safety Initiative (GFSI), a graduate of the FSPCA Preventive Controls for Human Food Lead Instructor training. He held key industry coalition roles with Grocery Manufacturers Association (GMA), American Frozen Food Institute (AFFI), International Dairy Foods Association (IDFA) and Institute of Food Technologists (IFT). He has also worked closely with US (FDA, USDA, DHS, CBP), state food authorities and foreign governments regarding foods safety policy and regulatory reform based on science and industry application for success. His work has led to significant advancements with forming regulatory rule understanding and compliance with the FDA Bioterrorism Act, GMP modernization, food registry, Listeria monocytogenes regulatory limits, Control of Salmonella in Low-Moisture Foods and Food Safety Modernization Act (FSMA).


Event Contact

  • Tuesday March 20th, 2018 - Thursday March 22nd, 2018
    8:00 am - 12:00 pm

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences