December 4-6 2024: FSPCA Preventive Controls for Human Food - PCQI (Virtual)

This course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2 1/2 day course designed by the Food Safety Preventative Controls Alliance (FSPCA) is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI.

Click here to view the full course agenda. Times listed are Central Time.

Available dates:

• June 5-7, 2024 (Chicago, IL)
• September 25-27, 2024 (Virtual)
• December 4-6, 2024 (Virtual)

Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI certificates.

Requirements:

• Computer with working camera and microphone 
• Strong internet connection

Instructors

Jeff Lucas, Sr. Director of Expert Services, Mérieux NutriSciences

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University.

Amanda Lockwood, Technical Manager, Mérieux NutriSciences

Amanda has worked in multiple food sectors in quality and food safety  management. She has experience in creating, implementing and  managing programs that fulfill FSMA, PMO and Seafood HACCP  requirements. She has worked with companies to implement GFSI  requirements.

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Click here for information about our cancellation policy.

A minimum of 5 students is needed to run this course.