{"id":88,"date":"2022-08-09T19:24:16","date_gmt":"2022-08-09T19:24:16","guid":{"rendered":"http:\/\/globalquality.ie\/?page_id=88"},"modified":"2022-08-10T15:33:01","modified_gmt":"2022-08-10T15:33:01","slug":"pcqi-training","status":"publish","type":"page","link":"https:\/\/globalquality.ie\/pcqi-training\/","title":{"rendered":"PCQI TRAINING"},"content":{"rendered":"\n

PCQI Training Course by GQC<\/a><\/h2>\n\n\n\n

The PCQI training course was developed by FSPCA (US Food Safety Preventive Controls Alliance), using the FDA-recognised standardized curriculum.<\/strong><\/p>\n\n\n\n

A FSPCA certificate of \u201cPreventive Control for Human Food\u201d training will be issued on successful course completion and signed by AFDO (US Association of Food & Drug Officials) by IFSH (Institute for Food Safety & Health) and IFPTI (International Food Protection Institute).<\/strong><\/p>\n\n\n\n

The US FSMA rule on \u201cCurrent Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls\u201d requires certain functions in food manufacturing, including the development of the food safety plan, be conducted or overseen by a Preventive Controls Qualified Individual.<\/strong><\/p>\n\n\n\n

Course topics:<\/a><\/h3>\n\n\n\n

\u2022 Introduction to Preventive Controls and Food Safety Plans
\u2022 Good Manufacturing Practices and Pre-requisite programs
\u2022 Biological Food Safety Hazards
\u2022 Chemical, Physical and Economically Motivated Food Safety Hazards
\u2022 Preliminary Steps in Developing a Food Safety Plan
\u2022 Resources for Preparing Food Safety Plans
\u2022 Hazard Analysis and Preventive Controls Determination
\u2022 Hazard Analysis Risk-based Preventive Controls
\u2022 Process Preventive Controls
\u2022 Food Allergen Preventive Controls
\u2022 Sanitation Preventive Controls
\u2022 Supply\u2010chain Preventive Controls
\u2022 Verification and Validation Procedures
\u2022 Record\u2010keeping Procedures
\u2022 Recall Plan
\u2022 Regulation Overview \u2013 cGMP, Hazard Analysis, and Risk\u2010Based Preventive Controls for Human Food<\/p>\n\n\n\n

This course is aimed at those seeking to meet the training requirements for PCQI, including:<\/a><\/h3>\n\n\n\n

\u2022 Quality assurance managers and coordinators
\u2022 Manufacturing management
\u2022 Food safety leaders
\u2022 Production leads
\u2022 Sanitation supervisors
\u2022 Plant managers
\u2022 Safety managers
\u2022 Maintenance managers
\u2022 Training supervisors
\u2022 Lead technicians
\u2022 Packaging supervisors and managers
\u2022 Regulatory personnel<\/p>\n\n\n\n

Prior knowledge of GMPs and HACCP, or experience with food safety systems, is recommended.<\/p>\n\n\n\n

What\u2019s included:<\/a><\/h3>\n\n\n\n

\u2022 All course materials: Comprehensive workbook with all the presentation slides, sample forms, sample food safety plans, lists of resources.
\u2022 Lunch, snacks.
\u2022 Certificate.<\/p>\n\n\n\n

Cost: \u20ac950<\/strong>
Course duration: 20 hours<\/strong>
Day 1: 9am to 5.30pm
Day 2: 9am to 5.30pm
Day 3: 9am to 1pm<\/p>\n\n\n\n

PCQI TRAINING OPTIONS<\/a><\/h2>\n\n\n\n