DFW: FSPCA Preventive Controls for Human Food (PCQI) Training
Farm Wisconsin Discovery Center7001 Gass Lake Road
Manitowoc, WI 54220
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” who has “successfully completed training in the development and application of risk-based preventive controls.” The PCQI is responsible for oversight of the written food safety plan at their respective dairy processing facility.
The course offered by Dairy Farmers of Wisconsin follows the FSPCA standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
These courses will be strictly dairy industry based, with all exercise materials focusing on dairy products. These working exercises are designed to provide practical details covering all the required components of the written food safety plan mandated within the Preventive Controls for Human Food [PCHF] rule.
Required Course Prerequisites
- Strong understanding of Prerequisite Programs and Good Manufacturing Practices
- Employment at a food manufacturing facility
Recommended Course Prerequisites
- HACCP training within the past 5 years
- A copy of your HACCP certificate must be sent to email@example.com prior to the start of the course, if available. Failure to send your most recent HACCP certificate may result in removal from the course.
Course Technology Requirements
This course will be held in person. A computer is highly recommended, but is not required.
This course will be offered, in-person, during the week of May 2nd at the Farm Wisconsin Discovery Center. This two and a half (2.5) day course is open to all Wisconsin dairy companies. Attendance will be limited to the first 20 registrants, so please register early. The course will begin at 8:00 AM each day and end around 4:30 PM at the latest on Monday (5/2) and Wednesday (5/3). On Wednesday, the course will begin at 8:00 AM and end around 12:30 PM (5/4).