PCQI TRAINING
Preventive Controls
Qualified Individual
November 4, 5, 8:30AM – 5PM & November 6, 8:30AM – 2:30PM
MWED
44 2nd Ave W.
Kalispell, MT 59901
Preventive Controls Qualified Individual (PCQI)
FSPCA Preventive Controls for Human Food Participant Course Version 2.0
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 Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.”
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 a Lead FSPCA instructor, is the standardized curriculum recognized by the FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Participants will receive a certificate of completion directly from the FSPCA after completing the course.
This course was revised to Version 2.0 in 2025. The updated version addresses important updates in FDA guidance documents; PCQIs will need this knowledge to keep their Food Safety Plans up-to-date.
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?
• Director/VP Food Safety
• Plant Managers
• Production Supervisors & Lead Technicians
• Sanitation, Maintenance, and Safety Managers
• Quality Assurance Coordinators & Managers
• Training Supervisors
• Packaging Supervisors & Managers
• Regulatory Personnel
• Personnel who wish to refresh or update their PCQI training. Staff who hold certificates for PCQI Version 1.2 can learn important updates by completing Version 2.0.
The value of this course is $895 but available to Northwest Montana food and agriculture businesses free of charge. Only a limited number of spots are available.
Register below. Questions? Contact ben@dobusinessinmontana.com.
CLAUDE SMITH
Claude Smith is MMEC’s Food and Process Specialist. He has decades of industry experience with food manufacturers in Montana, as well as major national companies Pillsbury and Green Giant. As a Plant Manager at six different facilities, he gained firsthand expertise in food safety, quality assurance, operations, and process improvements. Claude is a Lead Instructor for the FSMA Preventive Controls for Human Food course, as well as a HACCP instructor. He has designed and been Project Manager in the construction of two green field food manufacturing facilities, and has extensive experience in capital equipment projects.
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.
