All HACCP, FSMA and Micro classes can be arranged privately in addition to scheduled courses. Please contact Alex by calling 310-694-1544 or send an email to alexkashef@geosda.com.

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 Schedule of Classes C

February 15 and 16, 2021, 8:00 A.M. to 5:00 P.M. – PST and
February 17, 2021, 8:00 A.M. to 12:00 P.M. – PST

March 29, 30 2021, 8:00 A.M. to 5:00 P.M. – PST and
March 31, 2021, 8:00 A.M. to 12:00 P.M. – PST

April 26 and 27, 2021, 8:00 A.M. to 5:00 P.M. – PST and
April 28, 2021, 8:00 A.M. to 12:00 P.M. – PST

June 28 and 29, 2021, 8:00 A.M. to 5:00 P.M. – PST and
June 30, 2021, 8:00 A.M. to 12:00 P.M. – PST

July 26, 29, 2021, 8:00 A.M. to 5:00 P.M. – PST and
July 30, 2021, 8:00 A.M. to 12:00 P.M. – PST

August 30, 31 , 2021, 8:00 A.M. to 5:00 P.M. – PST and
September 1, 2021, 8:00 A.M. to 12:00 P.M. – PST

October 4, 5, 2021, 8:00 A.M. to 5:00 P.M. – PST and
October 6, 2021, 8:00 A.M. to 12:00 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.”

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 your receive to Alex Kashef, the Lead Instructor, and register for the one day class on ZOOM Virtual Live Classes
2021
January 8, 2021 8:00 A.M. to 5:00 P.M.– Eastern Standard Time (EST)
January 20, 2021 8:00 A.M. to 5:00 P.M.– Pacific Standard Time (PST)
February 10, 2021 8:00 A.M. to 5:00 P.M.Pacific Standard Time (PST)
February 26, 2021 8:00 A.M. to 5:00 P.M.Eastern Standard Time (EST)
March 10, 2021 8:00 A.M. to 5:00 P.M.Pacific Standard Time (PST)
March 26, 2021 8:00 A.M. to 5:00 P.M.Eastern Standard Time (EST)
April 21, 2021 8:00 A.M. to 5:00 P.M.Pacific Standard Time (PST)
April 30, 2021 8:00 A.M. to 5:00 P.M.Eastern Standard Time (EST)
May 19, 2021 8:00 A.M. to 5:00 P.M.Pacific Standard Time (PST)
May 28, 2021 8:00 A.M. to 5:00 P.M.Eastern Standard Time (EST)
June 23, 2021 8:00 A.M. to 5:00 P.M.– PST
July 21, 2021 8:00 A.M. to 5:00 P.M.– PST
August 25, 2021 8:00 A.M. to 5:00 P.M.– PST
September 29, 2021 8:00 A.M. to 5:00 P.M.– PST
October 27, 2021 8:00 A.M. to 5:00 P.M.– PST
November 16, 2021 8:00 A.M. to 5:00 P.M.– PST
December 15, 2021 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 contact the Lead Instructor, Alex Kashef, at
310-694-1544 or email Alex at alexkashef@geosda.com if you have any questions.