PCQI

Companies that export food to the United States must appoint a Food Safety Preventive Controls Professional (PCQI: Preventive Controls Qualified Individual) based on FSMA requirements to operate the HARPC (Hazard Prevention Management System).

According to FSMA regulations, food manufacturers are required to establish and operate a food safety plan to prevent and manage potential risks in advance as well as traditional hazard analysis. Also, a food safety plan must be established and preventive management by a preventive management expert. Should be validated and related records are required to be reviewed regularly.

PCQI certification must be issued through FSPCA after successful completion of a training course approved by The Food Safety Preventive Controls Alliance (FSPCA).

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  What is a PCQI?

  A Preventive controls qualified individual means a qualified individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or is otherwise qualified through job experience to develop and apply a food safety system.

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  PCQI's responsibility

  The supporting documents to be submitted with the application are as follows.

  • 1. Preparation of food safety plan
  • 2. Validation of preventive measures
  • 3. Record review
  • 4. Re-analysis of food safety plan
  • 5. Supervise or conduct other food-appropriate activities

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  Practitioners who will be involved in food safety production with training conditions for PCQI

  • Vice President of Food Safety
  • Maintenance manager
  • Production supervisor and manager
  • Hygiene supervisor
  • Quality Assurance Officer and Manager
  • Safety manager
  • Education supervisor
  • Technical Director
  • Packaging supervisor and manager
  • Legal and Regulatory Officer

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  PCQI training content

  • Preventive management concept training for FSMA response
  • Food safety plan overview
  • Operating GMP and other prerequisite programs
  • Biological food safety hazards
  • Food safety hazards in terms of chemical, physical and economic aspects
  • Pre-steps for the development of a food safety plan
  • Assistance in preparing a food safety plan (material)
  • Hazard Analysis and Determination of Preventive Control Points-Outline
  • Hazard analysis and determination of preventive control points
  • Preventive management
  • Preventive management of food allergy support
  • Supply chain preventive management
  • Verification and validation procedure
  • Record storage and management
  • Recovery plan
  • Overview of the law (GMP, risk analysis, risk-based preventive management)