FSMA Regulations for Key Personnel Managing the Food Safety Plan for Human or Animal Food Processing Facilities

Food processing facilities are required to have a trained Preventive Controls Qualified Individual who has completed an FDA recognized course as offered by the Food Safety & Quality Systems. The trained preventive controls person’s responsibility is to develop, implement and manage the company’s overall food safety plan, consisting of a hazard analysis and a risk-based preventative controls process. In addition, this person is also responsible for supervising the preventive controls, evaluating records and reexamine the food safety plan.

Food Safety & Quality Systems offers the FDA recognized 2 ½ day course designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventative Controls for Human Food Course and meets the PCQI Training requirements. Participants will receive their official certificate issued by AFDO.

FSMA Preventive Controls for Human Food- PCQI Training

An FDA recognized training FSPCA Preventative Controls for Human Food class.

  • Dec 5-7-Chicago
  • Jan 9-11-Chicago
  • Feb 6-8 Tampa
  • Feb 13-15 Chicago
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sqf

Implementing SQF Systems Practitioner Training 

2 day course providing a comprehensive understanding of Safe Quality Food Program & SQF Code requirements.

  • Dec 8-9-Chicago
  • Jan 18-19-Chicago
  • Feb 9-10 Tampa
  • Feb 16-17 Chicago
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FSMA Preventive Controls for Animal Food-PCQI Training

An FDA recognized training FSPCA Preventative Controls for Animal Food class.

  • COMING SOON
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haccp
Certified HACCP Training  

A 2 day training course for those implementing and auditing an SQF System.

  • Dec 6-7-Chicago
  • Jan 16-17-Chicago
  • Feb 14-15 Chicago
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Internal Auditor Class & Dates

An independent examination of the Safe Quality Food system to measure its effectiveness. Two-day training course.

  • Dec 2 and Dec 16 Chicago
  • Mar 17 and Mar 24 Chicago
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FDA GMP Training Class & Dates

This course provides the basis for determining whether the practices, conditions & controls used to process, handle or store food products are safe and sanitary. Check back for upcoming class dates.

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What Our Client’s Say…

“I had SQF experience before taking this course but the course made me more aware again of things that I needed to know. After taking this course, my awareness and sense of urgency regarding production of a safe product was heightened. The course material was presented well. Christina did a very good job in keeping me engaged. There was a lot of material and I was not bored for even 1 millisecond. I was kept interesting by Christina discussing real life situations as they applied to the elements and concepts of SQF. I am incorporating SQF into my weekly Operations Meeting as well as my Departmental Meetings with the hourly associates. Many times I will quote my notes which were quotes from Christina. She is very thorough and to the point. We had our on audit recently and we were. I was very prepared largely due to taking this course. There were very few surprises. In addition, everything pertaining to the course location, lodging, etc was great. Thanks again Christina for your help.”

See Who We’ve Trained