This 2.5-day course, developed by the Food Safety Preventive Controls Alliance, uses the ONLY curriculum recognized by the FDA as one way to meet requirements. The course will be taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course, and includes increased emphasis on the connection between HACCP and Preventive Controls. It provides more detail on how to conduct a thorough hazard analysis and includes important updates to FDA Guidance Material and the Reportable Food Registry.  Successful completion results in participants’ recognition as a Preventive Controls Qualified Individual, who can design, implement, and maintain the company Food Safety Plan.

Taking a Preventive Controls Course benefits you and your company by:

• Obtaining information and credentials for Preventive Controls Qualified Individuals (PCQIs) so they can legally complete activities that must be done only by PCQIs.
• Enabling you to create, implement, or update Food Safety Plans.
• Improving risk management and communication with your suppliers.
• Increasing your confidence in overall food safety management.

WHO SHOULD ATTEND?

• Any individual who will design, update or maintain Food Safety Plans
• Any individual assigned to verify or validate Food Safety Plans.
• Purchasing agents needing to assure the safety of suppliers’ products.

If your facility is required to register with the FDA under section 415 of the Food, Drug, & Cosmetic Act, you must comply if your activities include manufacturing, processing, packing or holding human food.

Many activities required by rule can only be conducted or overseen by a Preventive Controls Qualified Individual.  This is not the same as a HACCP-certified individual.  This requires more to be in compliance with the Food Safety Modernization Act Rules.

The curriculum will help you:

• Follow step-by-step instructions on the development and application of risk-based preventive controls as defined by FDA
• Understand the hazard analysis process and practice creating a prevention-focused Food Safety Plan
• Determine how preventive controls relate to existing food safety programs

Training materials include:

• A comprehensive manual with all slides,
• Explanations of key terms and concepts,
• Example model Food Safety Plans,
• An exercise workbook with all sample forms,
• Reference material to help you communicate requirements to your staff.

DATES AND TIMES
Wednesday, April 23rd – Friday, April 25th, 2025

Day 1:  9:00AM – 5:15PM ET
Day 2:  9:00AM – 6:00PM ET
Day 3:  9:00 AM – 3:00 PM ET

Requirements for virtual class: Participants must have technical capability for camera and audio connections plus email correspondence for workshop assignments. Camera must show each participant in view during all training presentations.

COST
The virtual class rate is $975.00. If three or more persons from the same company register at the same time, a 10% discount is applicable.

Please note: Class participation is valid only for the person registered for the class. No other participants are permitted to attend the course without a paid registration. Persons who register less than 1 week prior to the class are not guaranteed hard copy materials on time for class. For ‘late’ registrants, electronic materials will be provided as needed and hard copies will be sent only if requested.

HACCP Consulting Group will email course login details about a week prior to the course start date. If you don’t receive this email, please notify EAGLE at info@eaglecertificationgroup.com.

The training will be conducted via Zoom and recorded if or as required. Participants are required to use audio and video so the instructor can verify active participation. If the video connection is not stable, participation will be confirmed initially then continued participation verified via discussion, chat, text, or email throughout the course. Exercises that are part of the course may be required to be submitted to the instructor verbally, by email, or via screen-sharing. Group exercises will be completed using breakout rooms. Prior to the course, participants should ensure Zoom capabilities.

INSTRUCTOR – Cathy Crawford
Cathy is President of HACCP Consulting Group. She specializes in food defense programs and was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association, and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.

Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. In addition to her contributions within the HACCP Consulting Group, she is also a Senior Consultant for the Quality Support Group and was an adjunct instructor at the Culinary Institute of Virginia.

CANCELLATION POLICY

• Cancellation fee is $50 plus costs of any books or materials that were shipped on client’s behalf. If HCG cancels class, all funds will be returned to clients. If client wishes to transfer to another course, it must be within 6 months
• Registrants may transfer to an equivalent course at no charge provided notification is given 3 days prior to the original course date, and the new course is within 6 months.