FSPCA Preventive Controls for Human Food (PCQI)

Pacific Time
15 Dec 2019

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  
 Registration begins at 7:30 AM
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
Price Qty*
Course Registration show details + $695.00 (USD)  

  • February 25, 2020 - February 27, 2020
    8:00 am - 12:00 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 a 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

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 20.

Location

Venue:  

Venue Phone: 509-248-5900

Address:
607 E Yakima Avenue, Yakima, Washington, 98901

Registration Item

Course Fee: $695.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Jeff Lucas
Jeff Lucas, M.AG.
TECHNICAL DIRECTOR, SILLIKER, INC.
EDUCATOR AND CONSULTANT

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.

Tedd Wittenbrink
Tedd Wittenbrink
TECHNICAL DIRECTOR

Mr. Tedd Wittenbrink as a Vice President at Randolph Associates has more than 30 years of food industry experience in the areas of Quality Assurance, Food Safety, Product Quality and Specialized Training. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Tedd has assisted clients in the areas of HACCP Plan Development, HACCP Certification Training, SQF Implementation Training, Process Troubleshooting, Food Safety Program Development and Quality Assurance Programs.

Hotel

Red Lion Hotel Yakima Center
607 E. Yakima Ave
Yakima, WA 98901
509-248-5900
Mérieux NutriSciences Room Rate: $109.00 per night

Event Contact

When
  • Tuesday February 25th, 2020 - Thursday February 27th, 2020
    8:00 am - 12:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences

312-938-5351