FSPCA Preventive Controls for Human Food (PCQI)

Central Time
29 Jan 2020

Cancellation Policy
• 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.

FSPCA Preventive Controls for Human Food (PCQI) Course Agenda
Day 1: 8:00 AM – 5:00 PM  
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
 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
Day 2:  8:00 AM – 5:00 PM
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
 Session 10: Food Allergen Preventive Controls Determination
 Session 11: Sanitation Preventive Controls
 Session 12: Supplier Preventive Controls
 Adjourn Day 2 at 5:00 PM
Day 3:  8:00 AM – 12:00 PM
Session 13: Verification and Validation Procedures
Session 14: Record-Keeping Procedures
Session 15: Recall Plan
Course Review: Curriculum Summary, Final Questions and Certificates
Adjourn Day 3 at 12:00 PM
  • August 20, 2019 - August 22, 2019
    8:00 am - 5:00 pm

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.

Learning Objectives:

  • Understand prerequisite programs, and updated cGMP regulations
  • 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
  • Learn effective ways to monitor preventive controls and to apply effective corrective actions to root causes to provide assurances that the controls work properly

*Registration will close once the maximum number of 30 participants has been reached. 



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

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule


David Condon
David Condon, Ph.D.

Dr. Condon has many years of food industry experience having held leadership positions at Plant and Corporate level with responsibility for quality assurance, quality control, regulatory and food safety in facilities located domestically and internationally in companies making the following types of products; Liquid and dry powder blending, spray drying, flavors including reaction flavors, HVPs, yeasts, fruit preparations, hard candy and chill stable prepared salads and desserts.

Areas of Expertise:

  • ISO 9000, ISO 22000, SQF (Levels 2 and 3) and BRC certification,
  • HACCP Development, implementation and Training
  • Food Safety Preventive Controls (FSMA) development and implementation of Food Safety Plans, including preventive controls for process, supply chain, sanitation, allergens, recall and pre-requisite programs.
  • Development and implementation of Quality Assurance, Quality Control, Laboratory Management and documentation control systems.


Event Contact

  • Tuesday August 20th, 2019 - Thursday August 22nd, 2019
    8:00 am - 5:00 pm

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences