PCQI Workshop: FSPCA Preventative Controls for Human Food

Course Overview

This workshop is based on the updated FSPCA Preventive Controls for Human Food Version 2.0, curriculum. It is designed to provide attendees with the knowledge and practical skills needed to develop and implement a food safety plan that complies with the FDA’s Food Safety Modernization Act (FSMA). This in-person workshop uses case studies, interactive exercises, and hands-on activities to give attendees experience in conducting hazard analyses, establishing preventive controls, managing supply chain programs, and implementing monitoring, corrective action, verification, and record-keeping procedures. Those who complete the course will fulfil the training requirements to become a Preventive Controls Qualified Individual (PCQI).

Featured Trainers

Yaohua 'Betty' Feng, Associate Professor, Department of Food Science, Purdue University

Yvonne Masters, Director of Food Safety & Quality Policy, John B. Sanfilippo & Son, Inc.

Ikele Michael Onyeka, Lecturer, Department of Food Science, Purdue University

Hanyu Chen, Assistant Professor, Department of Food Science & Nutrition, University of Minnesota