FSPCA Preventive Controls for Human Food – PCQI (Virtual Course)

Central Time
5 May 2021

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.

Click here to view the full course agenda.


  • May 24, 2021 - May 28, 2021
    10:00 am - 2:30 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 20 hour 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.

This course will be presented over five consecutive days:

  • May 24, 2021: 10 am – 2:30 pm Central
  • May 25, 2021: 10 am – 2:30 pm Central
  • May 26, 2021: 10 am – 2:30 pm Central
  • May 27, 2021: 10 am – 2:30 pm Central
  • May 28, 2021: 10 am – 2:30 pm Central

Click here to view the full course agenda.

Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI certificates.

Requirements:

  • Computer with working camera and microphone 
  • Strong internet connection

Questions? Contact techservices.na@mxns.com

Registration Item

Course Fee: $849.00 (USD)

Cancellation Policy

Course Schedule

Presenters

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.

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

When
  • Monday May 24th, 2021 - Friday May 28th, 2021
    10:00 am - 2:30 pm