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.

This course can be offered during weekends by prior arrangement. Please contact Alex at 310-694-5944 and email alexkashef@geosda.com.

Online, Virtual PCQI for Human Food Training – No Travel

Option One

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

“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.”
The Classes start and ends in Los Angeles Time Zone
July 22, 2020, 8:00 A.M. to 5:00 P.M. – PST
July 23, 2020, 8:00 A.M. to 5:00 P.M. – PST
July 24, 2020, 8:00 A.M. to 12:00 P.M. – PST

August 24, 2020, 8:00 A.M. to 5:00 P.M. – PST
August 25, 2020, 8:00 A.M. to 5:00 P.M. – PST
August 26, 2020, 8:00 A.M. to 12:00 P.M. – PST

November 10, 2020, 8:00 A.M. to 5:00 P.M. – PST
November 11, 2020, 8:00 A.M. to 5:00 P.M. – PST
November 12, 2020, 8:00 A.M. to 12:00 P.M. – PST

PCQI Certificate of Completion
The Certificate of Training issued after completion of 2.5 days class. The same as if you have taken the course in a classroom setting.

The Course Agenda: The same as onsite class agenda
FSPCA Preventive Controls for Human Food Course
Day One:
Chapter 1: Introduction to Course and Preventive Controls
Chapter 2: Food Safety Plan Overview
Break
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Lunch
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Break
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Day Two:
Review and Discussion
Chapter 8: Hazard Analysis and Preventive Controls Determination
Break
Chapter 9: Process Preventive Controls
Lunch
Chapter 10: Food Allergen Preventive Controls
Break
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Day Three:
Review and Questions
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Break
Chapter 15: Recall Plan
Chapter 16: Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.
Class ends at 12:P.M. and certificates will be emailed.

PCQI class system

Link to FDA FSMA Preventive Controls for Hunan Food Regulation (PCHF)

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 in 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 where,
the Lead Instructor is located.
June 29, 2020 – 8:00 A.M. to 5:00 P.M. – PST

July 20, 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 17, 2020, 8:00 A.M. to 5:00 P.M. – PST

September 24, 2020, 8:00 A.M. to 5:00 P.M. – PST

October 2, 2020, 8:00 A.M. to 5:00 P.M. – PST

November 19, 2020, 8:00 A.M. to 5:00 P.M. – PST

December 11, 2020, 8:00 A.M. to 5:00 P.M. – PST



PCQI Certificate of Completion
The Certificate of Training issued after completion of both sections. The same as if you have taken the course in a classroom setting

Course Content – Part 1: Online self-paced course consists of 16 modules covering:
Chapter 1: Introduction to the FSPCA Food 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 Developing 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
Chapter 15: Recall Plan
Chapter 16: Regulation Overview

Course Content – Part 2: (One day) Interactive using ZOOM softwrare covering:
Chapter 1: Review – Introduction to Preventive Controls & EXERCISE
Chapter 2: Review – Food Safety Plan Overview
Chapter 3: Review – GMP Overview
Chapter 4: Review – Biological Hazards & EXERCISE
Chapter 5: Review – Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Review – Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Review – Resources for Developing Food Safety Plans
Chapter 8: Review – Hazard Analysis & EXERCISE
Chapter 9: Review – Process Preventive Controls & EXERCISE
Chapter 10: Review – Food Allergen Preventive Controls & EXERCISE
Chapter 11: Review – Sanitation Preventive Controls & EXERCISE
Chapter 12: Review – Supply-Chain Preventive Controls & EXERCISE
Chapter 13: Review –  Verification and Validation Procedures & EXERCISE
Chapter 14: Review – Record-Keeping Procedures & EXERCISE
Chapter 15: Review – Recall Plan & EXERCISE
Chapter 16: Regulation Overview

PCQI class system

Please click here to go to the Frequently Asked Questions page. Also contact Alex Kahsef, the Lead Instructor, at anytime by phone at 310-694-1544 or email him at alexkashef@geosda.com for any questions.

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