Preventative Controls for Human Foods (PCQI)

The Preventive Controls for Human Food regulation is intended to ensure safe manufacturing / processing, packing and holding of food products for human consumption in the United States. This 2.5 day course is intended to ensure safe manufacturing / processing, packing and holding of food products for human consumption in the United States.

Training Outline:

• Introduction to Course
• Food Safety Plan Overview
• Good Manufacturing Practices and Other Prerequisite Programs
• Biological Food Safety Hazards
• Chemical, Physical, and Economically Motivated Food Safety Hazards Preliminary Steps in Developing a Food Safety Plan
• Hazard Analysis and Preventive Controls Determination
• Process Preventive Controls
• Food Allergen Preventive Controls
• Sanitation Preventive Controls
• Supply Chain Preventive Controls
• Verification and Validation Procedures
• Record-keeping Procedures
• Recall Plan
• Regulation Overview—cGMP and Hazard Analysis and Risk Based

"Great instructor. Very interactive & very informative. Team activity works great. Enjoyed the industry knowledge from other people in the same industry. Perfect size class - didn't feel that I wasn't heard. Will look to have Ed as an instructor again. Thanks." - Mike, previous trainee

"Great course. Lots of real life examples that correlated to the information." - Previous trainee

This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.

• Click here to see if there is an open enrollment class scheduled so you can enroll today!
• Click here to view a downloadable flyer: Preventive Controls for Human Foods
• Questions? Please contact us at 559.688.3130 or trainingcenter@cos.edu