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PCQI Training

group of nine people (training participants) posing for a picture

Two-and-half day Preventative Control Qualified Individual (PCQI) training was held from January 8th to 10th at Purdue Nelson Hall of Food Science. This training provides a better understanding of the participants on the basic requirements of FSMA preventive controls for human food rules and familiarizes participants with the application of risk-based preventive controls. There were nine people who participated in this training, including four food science students and five industry managers. The training was co-taught by Scott Gilliam, the food safety regulatory policy and training manager at Meijer, Dr. Betty Feng, Tressie Barrett, and Han Chen.

group of people (training participants and instructors) posing for a picture
2020 PCQI Traning Participants and Instructors


This program allowed both students and industry professionals to gain a deep understanding of the risk-based preventive controls and it was also a good opportunity for connecting and communicating.


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