The Microbiological Environmental Monitoring Program course is designed to meet the USDA HACCP and FDA HACCP and FSMA requirements for environmental pathogens controls. It has also been expanded to cover CORONAVIRUS control program for food processing establishments to meet compliance with CDC and OSHA requirements.

Online PCQI for Animal Foods Training Courses – No Travel

Option One

2.5 Days on ZOOM Platform. Lead Instructor and participants see and interact online.

The Classes start and ends in Los Angeles Time Zone

October 1, 2020, 8:00 A.M. to 2:00 P.M. – PST Closed
October 2, 2020, 8:00 A.M. to 2:00 P.M. – PST Closed
October 3, 2020, 8:00 A.M. to 2:00 P.M. – PST Closed

October 16, 17, 2020, 8:00 A.M. to 5:00 P.M. – PST and
October18, 2020, 8:00 A.M. to 12:00 P.M. – PST – Class is open

November 4, 5, 2020, 8:00 A.M. to 5:00 P.M. – PST and
November 6, 2020, 8:00 A.M. to 12:00 P.M. – PST – Class is open


“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”. This course developed by FSPCA is the “standard curriculum” recognized by FDA; successfully completing this course is one way to to meet the requirements for a “preventive controls qualified individual.”

Day 1
Welcome, Introduction, Sign-in – In Class Room Agenda
Preface: Overview and Agenda for Participant Course
Chapter 1: Introduction to Course and Preventive Controls & Exercise
Chapter 2: Current Good Manufacturing Practices
Lunch
Chapter 2: Exercise
Chapter 3: Animal: Food Safety Hazards & Exercise
Chapter 4: Overview of the Food Safety Plan & Exercise
Questions/ Expectations for Day 2
Adjourn
Day 2
Sign in, Questions from previous day
Chapter 5: Hazard Analysis and Preventive Controls Determination
& Exercise
Chapter 6: Required Preventive Management Components
Lunch
Chapter 6: Exercise
Chapter 7: Process Preventive Controls & Exercise
Chapter 8: Sanitation Preventive Controls & Exercise
Questions/Expectation for Day 3
Adjourn
Day 3
Sign-in, Questions from previous day
Chapter 9: Supply-Chain-Applied Controls & Exercise
Chapter 10: Recall Plan & Exercise
Final Questions, Certificates

Example of PCQI certificate

Link to Zoom Tutorials

Link to Free Manual

Option Two

Blended Course:
Only one day on ZOOM platform after finishing the self-paced online course

After finishing the self-paced online course, present the ticket of completion or email you receive to Alex Kahsef, the Lead Instructor, and register for the one day class where you use ZOOM software to remotely communicate with the instructor and others in the class.
8:00 A.M. to 5:00 P.M.,
Los Angeles, California time is where the Lead Instructor is located.

June 30, 2020, 8:00 A.M. to 5:00 P.M. – PST

July 31, 2020, 8:00 A.M. to 5:00 P.M.– PST

August 27, 2020 8:00 A.M. to 5:00 P.M.– PST

September 30, 2020 8:00 A.M. to 5:00 P.M.– PST

October 30, 2020 8:00 A.M. to 5:00 P.M.– PST

November 30, 20208:00 A.M. to 5:00 P.M.– PST

December, 21, 2020, 8:00 A.M. to 5:00 P.M.– PST

“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”. This course developed by FSPCA is the “standard curriculum” recognized by FDA; successfully completing this course is one way to to meet the requirements for a “preventive controls qualified individual.”

Course Content: Part 1. Online, self-paced course consists of 10 modules:
Chapter 1: Introduction to Course and Preventive Controls & Exercise
Chapter 2: Current Good Manufacturing Practices
Chapter 3: Animal: Food Safety Hazards & Exercise
Chapter 4: Overview of the Food Safety Plan & Exercise
Sign in, Questions from previous day
Chapter 5: Hazard Analysis and Preventive Controls Determination
Chapter 6: Required Preventive Management Components
Chapter 7: Process Preventive Controls & Exercise
Chapter 8: Sanitation Preventive Controls & Exercise
Chapter 9: Supply-Chain-Applied Controls & Exercise
Chapter 10: Recall Plan & Exercise

Example of PCQI certificate

Link to Purchase the Manual

Please visit Frequently Asked Questions Page and also call the Lead Instructor, Alex Kashef, anytime at 310-694-1544
or email Alex at
alexkashef@geosda.com for any questions.

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