FSPCA Preventive Controls for Human Food (PCQI) Course

This FSPCA Preventive Controls for Human Food course is the “standardized curriculum” recognized by the FDA.  This course covers regulation Title 21 CFR 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.

JOIN OUR IN-PERSON COHORT
Chemeketa Center For Business & Industry 
626 High St NE ROOM 102
Salem, OR 97301

JUNE 20, 21 (8am – 5pm) & JUNE 22nd (8am – 12pm)


The course will go in-depth with requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety training. Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).

The workshop fee is $800 / person and covers course materials.*

  • DAY 1
    • Intro to Preventive Controls
    • Food Safety Plan Overview
    • Good Manufacturing Practices and Other Prerequisite Programs
    • Biological Food Safety Hazards
    • Chemical, Physical, and Economically Motivated Food Safety Hazards
    • Preliminary Steps in Developing a Food Safety Plan
    • Resources for Preparing Food Safety Plants
  • DAY 2
    • Hazard Analysis and Preventive Controls Determination
    • Process Preventive Controls
    • Food Allergen Preventive Controls
    • Sanitation Preventive Controls
    • Supply Chain Preventive Controls
  • DAY 3
    • Verification and Validation Procedures
    • Record-keeping Procedures
    • Recall Plan
    • Regulation Overview

*For Lane County companies special funding is available. We will share details when you register via this landing page.

 

 

Who Should Attend

  • Director/VP Food Safety
  • Maintenance Managers
  • Production Supervisors
  • Production Leads
  • Sanitation Supervisors
  • Plant Managers
  • Quality Assurance Coordinators & Managers
  • Safety Managers
  • Training Supervisors
  • Lead Technicians
  • Packaging Supervisors & Managers
  • Regulatory Personnel

Thanks to SEDCOR for your sponsorship support, and to Lane County for special funding.

 

Instructors

Catherine Cantley

Catherine Cantley is a  Food Processing Specialist with TechHelp and Assistant Professor at the University of Idaho School of Food Science. She is an experienced Senior Research and Development Manager with demonstrated expertise in food manufacturing, process engineering, product optimization, food safety, and sensory and consumer science.  She has worked in both the retail sector and the food service sector, so she can flex readily to help your company meet the needs of your customer(s).

 

Janna Hamlett

Dr. Janna Hamlett has 20 years of experience in the food manufacturing industry.  She brings a wealth of qualifications, expertise, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension.  Prior to joining TechHelp and UI Extension, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. 

Join the PCQI Course

We will follow up with course details and location after you register below. If you want to send multiple people from your organization you only need to complete this form once – we will confirm number of attendees.


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