Summary - 2026 PCQI and HACCP Training. Online registration by Cvent

The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as 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. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” or PCQI. This course, developed by Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual. This course is the current version 2.0 of the curriculum.

Once PCQI training is completed, Hazard Analysis Critical Control Point (HACCP) after PCQI will commence. The training will cover all elements of Preventive Controls for Human Food regulations in addition to HACCP. The course will be live, virtual and participants will be expected to attend the entire course with their cameras on. Two certificates, PCQI and HACCP, will be issued to only those who attend the entire course.

Dates:

Tuesday June 16, 2026, to Thursday June 18, 2026
Tuesday November 10, 2026, to Thursday November 12, 2026

Time: 8:00 am CT to 5:00 pm CT each day

Location: Virtual

Price: Non-ChemStation employees $600 | ChemStation Employees: $500

Agenda:

Day 1: 8:00 am – 5:00 pm CT

Intros and Sign in

Chapter 1: Introduction to the Course and Food Safety Plan Overview
Chapter 2: Good Manufacturing Practices
Chapter 3: Biological Food Safety Hazards
Chapter 4: Chemical, Physical, and Economically Motiveated Food Safety Hazards
Chapter 5: Prelimiary Steps in Developing a Food Safety Plan (Group Exercise)

Day 2: 8:00 am – 5:00 pm CT

Chapter 6: Hazard Analysis for Human Food (Group Exercise)
Chapter 7: Preventive Controls Determination For Human Food (Group Exercise)
Chapter 8: Process Preventive Controls for Human Food – Parameters and Values (Group Exercise)
Chapter 9: Process Preventive Controls for Human Food – Monitoring and Corrective Actions
Chapter 10: Process Preventive Controls for Human Food – Verification and Validation (Group Exercise)
Chapter 11: Food Allergen Preventive Controls (Group Exercise)

Day 3 8:00 am CT – 5:00 pm CT

Chapter 12: Sanitation Preventive Controls (Group Exercise)
Chapter 13: Supply Chain Preventive Controls (Group Exercise)
Chapter 14: Food Safety Plan Implementation and Management
Chapter 15: Recall Plan
Chapter 16: Regulation Overview

HACCP Training

- Overview of HACCP Regulation
- Overview of GMPs
- Overview of Hazards
- Hazard Analysis
- Identification of Critical Control Points (CCP)
- Establish Critical Limits
- Monitoring of CCP
- Establish Corrective Actions
- Verification and Validation of CCP
- Recording Keeping

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