Preventive Controls For Human Food Training (PCQI)

Become a Preventive Controls Qualified Individual and earn an official FSPCA Certificate.
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. 

New program changes are incorporated into our fall 2024 training to ensure we are delivering the latest from the FSPCA. Get started on your journey toward PCQI certification!


September 11, 12, 18, 19 and 25, 2024

Online: meets 5 half-days, 11am-3pm
Register Today!

Program Overview:

Learn to develop and implement an FDA-compliant Food Safety Plan and get the training you need to become a certified Preventive Controls Qualified Individual (PCQI).

This 20-hour 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.

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.

Food Safety Preventive Controls Alliance

Course Details:

Defines the contents of the Food Safety Plan, reviews foundational programs such as Good Manufacturing Practices, 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.

As an essential role within a food processing facility, the PCQI 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.

Recommended for Regulatory / Quality Assurance  |  Production Managers


$775.00 per person

Why Take PCQI Training?

  • Learn how to perform the responsibilities of the PCQI, including how to write a Food Safety Plan. This is the FSPCA standardized curriculum
  • Participating in this course meets the requirements for a Preventive Controls Qualified Individual
  • Conduct practice exercises and learn how to build a compliant food safety plan with professional guidance
  • Taking this course is one way to meet that requirement, your certificate will show that you have been trained under the FSPCA standardized curriculum

Overview of food regulation & GMPs


Recall plan development


Analysis of hazards & preventive controls


Examples of successful plans + fillable forms


FSMA Food Safety Plan Schematic


Guidance from industry expert

Food manufacturers face many challenges including compliance with the Food Safety Modernization Act, using sustainable packaging and production, technology innovations, and more. 

Image: NIST Manufacturing Extension Partnership (MEP) "Farm to Factory to Table: The Food and Beverage Manufacturing Industry" infographic; published July 8, 2021

NIST food manufacturing infographic

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.

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
Who is seeking the training requirements for PCQI?
  • 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
Technical Requirements - ONLINE ONLY

This is an interactive LIVE program that will run in 4-hour increments on the dates/times advertised.

  • The content of the online course may be accessed through the browser (Internet Explorer NOT recommended) on your desktop or laptop computer
  • Mobile devices are not recommended
  • A computer with a working web camera is required to participate
  • Participants are expected to be present in the session, with camera on, each day of training
  • Participation in all modules will be monitored and will affect eligibility for FSPCA Certificate of Training

Contact Information

Heidi Rabeneck, Program Manager
Manufacturing Outreach Center 

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