Preventive Controls For Human Food Training (PCQI)

Become a Preventive Controls Qualified Individual
In this Section

The Food Safety Modernization Act requires every U.S. food manufacturer to prepare a food safety plan in compliance with specific FDA requirements.

Learn how to write the plan and become your company's Preventive Controls Qualified Individual. PCQI Training at University of Wisconsin-Stout Manufacturing Outreach Center is a two-day, hands-on learning experience using FDA-recognized standardized curriculum. Take part in training developed by Food Safety Preventive Controls Alliance (FSPCA) with instruction, resources, plan models and expert guidance.

Program Overview:

This 2-day course follows the standardized curriculum designed by the Food Safety Preventative Controls Alliance (FSPCA) and recognized by the FDA. During this highly interactive training, you will learn the new FDA requirements for the application of hazard analysis and risk-based preventive controls.  This course will meet the requirements for a "Preventive Controls Qualified Individual" or PCQI. Practice exercises and training materials on how to build an FSMA compliant food safety plan and preventive control program are provided. Upon successful completion, you will receive an official FSPCA “Preventive Controls Qualified Individual" certificate. Attendees will receive all relevant information regarding food safety plan development, as well as invaluable best practices from our experienced instructor.

Program Includes:

  • Comprehensive workbook and manual with the presentation slides and resources
  • Fillable forms and sample food safety plans
  • FSMA Food Safety Plan Schematic

Course Details:

Defines the contents of the Food Safety Plan, reviews foundational programs such as GMPs, provides information about specific hazards and discusses the underlying principles used in food safety preventive controls systems. As each principle is discussed, the class will progressively develop a Food Safety Plan for a model product produced by a fictional company. Practical exercises that introduce the participants to the process of developing a Food Safety Plan, including the identification of tools and implementation tasks. Explanation of the FDA requirements of the Preventive Controls for Human Food regulation.

Course Topics

  • Food regulation overview
  • Overview of updated current Good  Manufacturing Practices (GMPs)
  • Biological, chemical, physical and economically motivated food safety hazards
  • Food Safety Plan development
  • Hazard analysis and preventive controls determination
  • Process, food allergen, sanitation, Supply-chain preventive controls
  • Verification and validation procedures
  • Record-keeping procedures
  • Recall plan development

As an essential role within a food processing facility, the Preventive Controls Qualified Individual is crucial to the management and preparation of the food safety plan, validation of preventive controls and more. Become a Preventive Controls Qualified Individual (PCQI) by successfully completing this specialized training.

This course is aimed at those seeking to meet the training requirements for PCQI, including:

  • Executives who are ultimately responsible for food safety
  • Mid- and lower-level managers who are responsible for food safety
  • Sanitation personnel, who directly impact food safety
  • Support personnel involved in food safety and food quality
  • Regulatory personnel
Some Significant Innovations in this Course Include
  • A comprehensive walk through of how to build a food safety plan
  • Hands-on exercises where students work on a food safety plan for a mock food company that produces several different types of foods
  • Discussion regarding several different product types and hazards associated with these products
  • Design and discussion of process, allergen, supply chain, and sanitation preventive controls for expected hazards for model food plans
  • Instruction on verification and validation, when these actions are required, and what is required for both activities
  • Discussion of the best means to perform record-keeping and provide documentation as evidence of the preventive control of food safety hazards
About the Instructor

Elise Forward has over 17 years in the food industry and has worked in laboratory and production environments and in the import and distribution sector.  She has built quality systems that were deemed “best in class.”  Elise is very experienced in Supplier Management and has a knack for finding the issues that can elevate the risk levels. Elise's experience spans the Organic industry as well as Kosher, non-GMO project, and various other certifications. 

Elise is a member of Institute of Food Technologists and International Association of Food Protection. She has a Bachelor's degree in Biology from Wartburg College and additional training from MSOE in quality systems and statistics.  Elise is a certified HACCP Manager through NSF International as well as a Preventive Controls Qualified Individual for Human Foods Lead Instructor.