Introduction

The Preventive Controls Qualified Individual (PCQI) Training Course is a globally recognized program designed to prepare professionals to meet the requirements of the Food Safety Modernization Act (FSMA) and other international food safety regulations. This highly sought-after training empowers participants with the technical knowledge and practical skills needed to develop, implement, and oversee food safety plans that ensure compliance with preventive control regulations. Through an interactive, practical, and compliance-driven approach, participants gain expertise in identifying hazards, managing risks, and protecting public health while ensuring product integrity across the entire food supply chain.

In today’s food industry, compliance and risk management are not just regulatory obligations but essential components of business sustainability and consumer trust. This PCQI training course provides comprehensive instruction in hazard analysis, preventive controls, corrective actions, verification procedures, and record-keeping. It equips participants with the competencies to serve as Preventive Controls Qualified Individuals, ensuring that their organizations remain audit-ready, compliant, and aligned with global food safety best practices.

Target Audience

• Food Safety and Quality Assurance Managers
• HACCP Coordinators and Compliance Officers
• Production and Plant Managers
• Regulatory Affairs Professionals
• Supply Chain and Procurement Managers
• Food Auditors and Inspectors
• Research and Development Specialists

Course Objectives

• Understand the FSMA preventive controls rule requirements.
• Conduct effective hazard analysis for food production.
• Identify and apply appropriate preventive controls.
• Develop and implement comprehensive food safety plans.
• Establish monitoring systems for preventive controls.
• Implement corrective actions for non-compliance.
• Conduct verification activities to ensure food safety.
• Maintain accurate records and documentation.
• Apply supply chain preventive controls.
• Understand recall procedures and crisis management.
• Integrate Good Manufacturing Practices (GMPs) into food safety plans.
• Strengthen internal auditing and inspection readiness.
• Enhance organizational compliance with international food safety standards.

Course Modules

Module 1: Introduction to FSMA and Preventive Controls

• Understanding FSMA regulatory framework
• Importance of preventive controls in food safety
• Role of a Preventive Controls Qualified Individual
• Global regulatory alignment
• Food safety culture and compliance readiness

Module 2: Current Good Manufacturing Practices (cGMPs)

• Principles of cGMPs
• Facility sanitation and hygiene requirements
• Cross-contamination prevention
• Employee training in food safety practices
• Maintaining compliance with cGMP standards

Module 3: Hazard Analysis Fundamentals

• Biological, chemical, and physical hazards
• Environmental monitoring programs
• Risk assessment strategies
• Identifying critical control points
• Practical hazard analysis exercises

Module 4: Preventive Controls for Process Safety

• Developing process preventive controls
• Control parameters and limits
• Process validation and verification
• Monitoring process effectiveness
• Documenting process safety measures

Module 5: Food Allergen Controls

• Allergen identification and labeling requirements
• Preventing allergen cross-contact
• Allergen risk assessment
• Verification of allergen control measures
• Training employees in allergen management

Module 6: Sanitation Preventive Controls

• Sanitation program development
• Cleaning and disinfection procedures
• Verification and validation of sanitation practices
• Pest control management
• Record-keeping for sanitation programs

Module 7: Supply Chain Preventive Controls

• Supplier approval and verification programs
• Managing imported food safety risks
• Auditing supplier compliance
• Documentation of supplier controls
• Building resilient supply chains

Module 8: Monitoring Preventive Controls

• Designing monitoring systems
• Establishing monitoring frequency
• Documentation of monitoring activities
• Verification of monitoring effectiveness
• Using technology in monitoring

Module 9: Corrective Actions and Corrections

• Defining corrective actions vs. corrections
• Implementing corrective actions effectively
• Root cause analysis techniques
• Documenting corrective actions
• Preventing recurrence of issues

Module 10: Verification and Validation Procedures

• Difference between verification and validation
• Methods of verification in food safety
• Validating preventive controls
• Internal audit techniques
• Record-keeping of verification activities

Module 11: Record-Keeping and Documentation

• FSMA documentation requirements
• Essential food safety records
• Maintaining traceability systems
• Digital record-keeping solutions
• Ensuring audit readiness

Module 12: Recall Planning and Crisis Management

• Developing effective recall plans
• Mock recall exercises
• Crisis communication strategies
• Managing regulatory communication
• Business continuity planning

Module 13: Building and Maintaining a Food Safety Plan

• Core elements of a food safety plan
• Role of the PCQI in plan implementation
• Continuous improvement strategies
• Auditing food safety plan effectiveness
• Long-term sustainability of food safety systems

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at Best Western Meridian Plus hotel. We also offer training for a group at requested location all over the world.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 days before commencement of the training.