We’re excited to announce that our PCQI Training will be held at the Country Inn & Suites Brookfield (in the Elmbrook Room) this year. We’ve also broken it up into a 3-day format (April 25, 26 & 27) so students will be able to maximize their time with our instructors.
This is a two and a half-day course, designed by the Food Safety Preventive Controls Alliance (FSPCA) and as recognized by the FDA. The course helps food processing facilities meet the FSMA requirement of having a Preventive Controls Qualified Individual on staff.
Who Are the Instructors?
Mark Carter, owner MC Squared Enterprises Inc (MC2E Inc.)
MC2E Inc. is an independent consulting firm with in-depth expertise in food safety and technology development and deployment. MC2E works with organizations that are focused on improving public health.
Mark has extensive international business and technical experience. He most recently served as CEO of QC Laboratories and has previously held positions as Corporate Vice-President of R&D at Silliker Group Corporation (Merieux Nutrisciences), Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation.
Kami Fusco, Vice President Operations
Kami Fusco has worked in food safety and quality for over 20 years, leading to her current role as Vice President of Operations for Northland Laboratories.
She is a certified HACCP manager, and provides consulting and customized training programs to Northland clients.
Kami understands the technical and the personal. She is able to marry the science and the customer service together to provide a satisfying union. She is on top of the requirements and responds to her customers quickly, professionally and with great warmth.
See an Overview of the Course
- Understand the basic requirements of the FSMA Preventive Controls for Human Food rule
- Participate in group activities utilizing food safety plan templates
- Understand the differences between HACCP and the FSMA Preventive Controls rule
- Receive a certificate of training
- Course Materials and Textbook
- Continental Breakfast and Lunch
- Certificate of Training provided by FSPCA
- Company Owners
- Food Safety Directors
- Technical Directors
- Regulatory Affairs Directors
- Plant Operations Managers
- Quality Assurance Managers
- Quality Control Managers
- HACCP Managers
- QA/QC Supervisors
- Sanitation Managers
- Food Microbiologists
8:00 – 8:30 AM: Registration & Continental Breakfast
Chapter 1: Introduction to Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures Recall Plan
Chapter 15: Recall Plan
Chapter 16: Regulation Overview – cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food