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.

PCQI for Human Food Classes.

Option One:
Virtual Live

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

Please click here to register for the 2.5 days class using the ZOOM platform
$750.00 per person

“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.”

Classes start at 8:00 A.M. to 5:00 P.M. the first two Days and 8:00 A.M. to 12:00 P.M. third day

Virtual Live PST January 11, 12, and 13, 2021
Virtual Live EST January 27, 28, and 29, 2021
Virtual Live PST February 3, 4, and 5, 2021
Virtual Live EST February 17, 18, and 19, 2021
Virtual Live PST March 3, 4, and 5, 2021
Virtual Live EST March 29, 30, and 31, 2021
Virtual Live PST April 7, 8, and 9, 2021
Virtual Live EST April 28, 29, and 30, 2021
Virtual Live PST May 12, 13, and 14, 2021
Virtual Live EST May 26, 27, and 28, 2021
Virtual Live EST June 23, 24, and 25, 2021
Virtual Live PDT July 12, 13, and 14, 2021
Virtual Live EST July 28, 29, and 30, 2021
Virtual Live PST August 11, 12, and 13, 2021
Virtual Live EST August 25, 26, and 27, 2021
Virtual Live PST September 15, 16, and 17, 2021
Virtual Live EST September 29, 30 and October 1, 2021
Virtual Live PST October 13, 14, and 15, 2021
Virtual Live EST October 25, 26, and 27, 2021
Virtual Live PST November 10, 11, and 12, 2021
Virtual Live EST November 17, 18, and 19, 2021
Virtual Live MST December 13, 14, and 15, 2021

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

Arrangement can be made for larger groups

Link to ZOOM Tutorials

Option Two:
Blended

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

Link to register and take the self-paced online course – PCPCA Preventive Controls for Human Food Blended $198.00 . If you already have finished this part, register for the second part.

After finishing the self-paced online course, please email your completion enrollment ticket to Alex Kahsef, the Lead Instructor, and register for the one day virtual class using ZOOM.

December 18, 2020, 8:00 A.M. to 5:00 P.M. – PST

2021
January 18, 2021, 8:00 A.M. to 5:00 P.M. -Pacific Standard Time (PST)
January 27, 2021, 8:00 A.M. to 5:00 P.M. – Eastern Standard Time (EST)
February 8, 2021, 8:00 A.M. to 5:00 P.M. – Pacific Standard Time (PST)
February19, 2021, 8:00 A.M. to 5:00 P.M. – Eastern Standard Time (EST)
March 8, 2021, 8:00 A.M. to 5:00 P.M. – Pacific Standard Time (PST)
March 19, 2021, 8:00 A.M. to 5:00 P.M. – Eastern Standard Time (EST)
April 19, 2021, 8:00 A.M. to 5:00 P.M. – Pacific Standard Time (PST)
April 29, 2021, 8:00 A.M. to 5:00 P.M. – Eastern Standard Time (EST)
May 17 , 2021, 8:00 A.M. to 5:00 P.M. – Pacific Standard Time (PST)
May 27 , 2021, 8:00 A.M. to 5:00 P.M. – Eastern Standard Time (EST)
June 21, 2021, 8:00 A.M. to 5:00 P.M. – PST
July 19, 2021, 8:00 A.M. to 5:00 P.M. – PST
August 23, 2021, 8:00 A.M. to 5:00 P.M. – PST
September 8, 2021, 8:00 A.M. to 5:00 P.M. – PST
October 25 , 2021, 8:00 A.M. to 5:00 P.M. – PST
November 15, 2021, 8:00 A.M. to 5:00 P.M. – PST
December 13, 2021, 8:00 A.M. to 5:00 P.M. – PST

Link to Register for the part 2, one day , virtual, Interactive
Instructor-led class . $345.00

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

Link to Online Free Manual

Link to Purchase the Manual

Option Three:
Onsite Training
where is allowed by public health authorities

Los Angeles, CA April 12, 13, and 14, 2021
Chicago, IL May 19, 20, and 21, 2021
Los Angeles, CA June 16, 17, and 18, 2021
Chicago, IL August 18, 19, and 20, 2021
Los Angeles, CA September 20, 21, and 22, 2021
Chicago, IL October 6, 7, and 8, 2021
Los Angeles, CA November 3, 4, and 5, 2021
Chicago, IL December 1, 2, and 3, 2021

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

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.

Scroll to Top