PCQI

Companies that export food to the United States must appoint a Food Safety Preventive Controls Professional (PCQI: Preventive Controls Qualified Individual) based on FSMA requirements to operate the HARPC (Hazard Prevention Management System). According to FSMA regulations, food manufacturers are required to establish and operate a food safety plan to prevent and manage potential risks in advance as well as traditional hazard analysis. Also, a food safety plan must be established and preventive management by a preventive management expert. Should be validated and related records are required to be reviewed regularly. PCQI certification must be issued through FSPCA after successful completion of a training course approved by The Food Safety Preventive Controls Alliance (FSPCA).

· Preventive management concept training for FSMA response

· Food safety plan overview

· Operating GMP and other prerequisite programs

· Biological food safety hazards

· Food safety hazards in terms of chemical, physical and economic aspects

· Pre-steps for the development of a food safety plan

· Assistance in preparing a food safety plan (material)

· Hazard Analysis and Determination of Preventive Control Points-Outline

· Hazard analysis and determination of preventive control points

· Preventive management

· Preventive management of food allergy

· support Supply chain preventive management

· Verification and validation procedure

· Record storage and management

· Recovery plan

· Overview of the law (GMP, risk analysis, risk-based preventive management)