PCQI/HACCP Combo

Food manufacturers operate under a combination of regulatory, customer, and GFSI certification requirements that may require a HACCP-based Food Safety Plan, a FSMA-compliant Preventive Controls Food Safety Plan, or both. While HACCP remains the foundation of most GFSI-recognized food safety systems and USDA-regulated operations, the Food Safety Modernization Act (FSMA) introduced additional preventive control, verification, and documentation requirements enforced by FDA.

This Integrated HACCP & PCQI Training course is designed to provide participants with a comprehensive understanding of both HACCP principles and FSMA Preventive Controls requirements. The course bridges traditional CODEX HACCP methodology with FDA’s Hazard Analysis and Risk-Based Preventive Controls framework, enabling participants to develop, implement, and maintain food safety plans that meet regulatory expectations, customer requirements, and GFSI certification criteria.

This course includes the standardized Preventive Controls Qualified Individual (PCQI) curriculum developed by the Food Safety Preventive Controls Alliance and incorporates International HACCP Alliance-aligned HACCP training concepts. Successful completion equips participants with the knowledge needed to function effectively in facilities requiring HACCP certification, PCQI designation, or an integrated food safety system.

This course is intended for individuals responsible for developing, implementing, or overseeing Food Safety Plans in facilities that require HACCP certification, PCQI designation, or both due to regulatory, customer, or GFSI requirements.

Typical participants include:

Participants should have a general understanding of at least one sector of the food industry—such as food manufacturing, processing, packaging, or warehouse/distribution—to maximize learning effectiveness.

PCQI/ HACCP classes are scheduled 8:00 am-4:30pm (Day 1 & 2), 8:00am-1:00pm (Day 3) CST via TEAMS for a total of 22 hours.

This course is interactive and hands-on, based on adult learning theory. Instruction includes presentations, demonstrations, group discussions, activities, case studies, and practical exercises. Exercises may be customized to reflect the specific products, processes, and regulatory requirements of participating facilities.

Participants are requested to bring a current process flow diagram, raw material specifications, and finished product specifications. These materials will be used during exercises to complete product descriptions, hazard analyses, and portions of a Food Safety Plan.

Pre-assessments and post-assessments are used to evaluate knowledge acquisition, and participant feedback is collected at course completion.

This course is delivered by a highly skilled, certified instructor with real-world experience developing, implementing, and auditing Food Safety Systems across multiple food industry sectors.