PCQI TRAINING
Preventive Controls
Qualified Individual
December 4 and 5, 2024, 8:30AM – 5PM
December 6, 2024, 8AM – 12PM
MWED
44 2nd Ave W.
Kalispell, MT 59901
Preventive Controls Qualified Individual (PCQI) Training
Does your company need a Preventive Controls Qualified Individual (PCQI) on staff to fulfill the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA)? The FSMA rule requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.
Rules have been issued to help manufacturers, produce farmers, transportation companies, and food importers take steps to prevent food safety problems before they occur. This rule states that every human food manufacturer, except for the very smallest (who have modified requirements) must have a PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)).
This course, developed by the Food Safety Preventive Controls Alliance (FSPCA) and led by Lead FSPCA instructors, is the standardized curriculum recognized by the FDA. Participants will receive a certificate of completion directly from the FSPCA after completing the course.
WHAT WILL YOU LEARN?
Creating a Preventive Controls Food Safety Plan
Validating preventive controls
Reviewing records for implementation and effectiveness
Reviewing corrective actions
Performing required re-analysis of the Food Safety Plan
Other activities as appropriate for the type of food
WHO SHOULD PARTICIPATE?
Safety Managers
Training Supervisors
Lead Technicians
Packaging Supervisors & Managers
Regulatory Personnel
Director/VP Food Safety
Maintenance Managers
Production Supervisors & Leads
Sanitation Supervisors
Plant Managers
Quality Assurance Coordinators & Managers
This training is available at no cost but space is very limited. The value of this class is $895. Limit 1 person per organization. Register ASAP to confirm your spot.
CLAUDE SMITH
Claude Smith serves as the Food & Process Specialist at the Montana Manufacturing Extension Center. He has decades of industry experience with food manufacturers in Montana, as well as with major national companies Pillsbury and Green Giant. While at Pillsbury he was trained in HACCP by several of the individuals who originally created it for NASA. During this time, he wrote HACCP plans for Green Giant facilities and became a USDA consultant on canned vegetable quality and food safety standards. He helped pioneer the use of UV light for sanitizing vegetable canning and freezing process water, and automated product grading systems.
The Montana Manufacturing Extension Center is a statewide manufacturing outreach and assistance center staffed by full-time professionals with extensive experience in manufacturing and business in a variety of industries. Our mission is to grow Montana’s economy by helping manufacturers succeed.
We serve the manufacturers of Montana by helping them assess and improve their manufacturing operations, providing trainings and workforce development, and leveraging research and technological developments at Montana State University to keep manufacturing competitive in the state.
The Montana Manufacturing Extension Center offers Market Research Services for Manufacturers & Businesses, guidance and technical support services to help reasonably predict whether people will buy your product or service, and whether it will be profitable.
