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PREVENTIVE CONTROLS FOR HUMAN FOOD - PCQI TRAINING (FSPCA)




COURSE DETAILS


5/9/2022 - 5/13/2022


849.00


20 HRS.


DR. PEYMAN FATEMI

The course curriculum is based on the guidelines from the Food Safety Preventive
Controls Alliance (FSPCA) in conjunction with the FDA. Group panels &
discussions will be utilized through virtual breakout rooms which will reinforce
knowledge and allow students to share experiences.

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OVERVIEW

The course curriculum is based on the guidelines from the Food Safety Preventive
Controls Alliance (FSPCA) in conjunction with the FDA. It is an online,
instructor-led course spanning 5 days (4 hours per day). Provisions have been
made to allow group work & discussions through the use of virtual breakout
rooms. These activities will reinforce knowledge and allow students to share
experiences. Participant attendance and engagement will be monitored during the
course. Certification after the courses requires that participants be present
for all FSPCA modules.
Individuals who complete the course will receive a certificate of completion
accredited by FSPCA and AFDO.
Under the current FDA preventive controls for human food rule domestic and
foreign facilities producing human food must develop and implement a food safety
plan based on conducting a hazard analysis and identifying appropriate
risk-based preventive controls. The written food safety plan must be prepared,
or its preparation overseen, by one or more PCQIs (preventive controls qualified
individuals). The rule (current Good Manufacturing Practice, Hazard Analysis,
and Risk-based Preventive Controls for Human Food regulation § 117.3) defines
the PCQI as: “A qualified individual who has completed training in the
development and application of risk-based preventive controls at least
equivalent to that received under a standardized curriculum recognized as
adequate by FDA or is otherwise qualified through job experience to develop and
apply a food safety system.”
To become a PCQI an individual must complete training in the development and
application of risk-based preventive controls at least equivalent to that
received under a standardized curriculum recognized as adequate by FDA (or have
acquired equivalent knowledge through job experience).




AGENDA

Students will progress through a series of modules that address the following
subject matters:

 1.  Overview of applicable food regulations
 2.  Elements of a food safety plan
 3.  Good Manufacturing Practices (GMPs) and Prerequisite Programs (PRPs)
 4.  Biological food safety hazards
 5.  Chemical food safety hazards
 6.  Physical food safety hazards
 7.  Economically motivated food safety hazards
 8.  Available resources for preparing food safety plans
 9.  First steps in developing a food safety plan
 10. Performing a hazard analysis
 11. Determining which preventive controls are appropriate: (Process preventive
     controls, Sanitation preventive controls, Food allergen preventive
     controls)
 12. Supply-chain preventive controls
 13. Preventive control verification and validation procedures
 14. Record-keeping practices
 15. Recall plan overview


WHO SHOULD TAKE THIS COURSE?

This course is for the person(s) at a food facility who will be responsible for
developing, implementing, and modifying the facility’s food safety plan in the
role of being a PCQI, or for anyone else at the facility who wishes to know more
about the preventive controls for human food final rule and the elements that a
Food Safety Plan must-have. Individuals who believe that they are qualified to
be a PCQI based on work experience, or who have other food safety certifications
(e.g. HACCP, SQF, etc.), may still consider taking this course to ensure that
their knowledge is equivalent to that received under a standardized curriculum
recognized as adequate by FDA, and to demonstrate equivalency by receiving a
training certificate.

Individuals who may wish to take this course include:

 * Directors/Vice Presidents/Managers of Food Safety
 * Plant Managers
 * Production Managers/Leads
 * Training Managers
 * Quality Assurance Managers and staff
 * Sanitation Managers
 * Ingredient Suppliers
 * Supply Chain Managers
 * Operations & Maintenance Managers




BENEFITS AND LEARNING OBJECTIVES

 * Understanding the similarities and differences between HACCP (Hazard Analysis
   and Critical Control Point) and FSP (Food Safety Plan)
 * Learning how to identify appropriate process preventive controls (PCs), and
   specifying critical limits that will control identified hazards
 * Learning where other preventive controls (PCs) such as prerequisite programs,
   sanitation, supplier specifications, environmental monitoring, and allergen
   plans fit into a food safety plan and how to set parameters and values for
   each PC to control identified hazards
 * Learning about the monitoring of critical limits and PC parameters and values
   to ensure that the process stays in control
 * Understanding what verification and validation are, and how they are applied
   to show that PCs are being applied and working as intended
 * Understanding how to develop and implement documents and records to
   demonstrate that the food safety plan is operating effectively
 * Provide training using an FDA-recognized standardized curriculum
 * Qualify students who meet the training criteria as Preventive Control
   Qualified Individuals
 * Provide an FSPCA, AFDO accredited PCQI certificate




SCHEDULE

5/9/2022 – 5/13/2022 – a five day workshop 

Enrollment for first quarter of 2022 available in training portal.


REGISTRATION AND PAYMENT

To register for this course, please visit our training portal.




COURSE INSTRUCTOR


DR. PEYMAN FATEMI


VICE PRESIDENT, TECHNICAL SERVICES - IEH LABORATORIES & CONSULTING GROUP

Dr. Peyman Fatemi joined IEH as the Vice President of Technical and Regulatory
Services in 2019. He received his Ph.D. in Food Science and Microbiology from
Penn State University, and his MS in Food Science and BS in Microbiology from
The University of Georgia. Dr. Fatemi has helped develop food safety programs
and held leading roles within multiple food categories. Before joining IEH, he
was the Vice President of Scientific Affairs at The Acheson Group. Before that,
at Unilever Foods NA he supported food safety programs for multiple product
categories such as Peanut Butter, beverages, sauces, snack bars, and frozen and
refrigerated foods. At Smithfield Foods he served as the head of the corporate
laboratory group, and at Earthbound Farms as the director of food safety. He has
been an invited speaker within several national and international groups such as
the FDA, USDA/FSIS, IFT, IAFP, and multiple Industry Groups.

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