Next Training Date

September 12-14, 2017, Minneapolis, MN

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Register for Sept 12-14

Preventive Controls for Human Food Training Course

Become a Preventive Controls Qualified Individual

FSMA has been signed into law. FSMA focuses on the prevention of food illness. Food companies are required to have a food safety plan in place that meets the FSMA requirements. That food safety plan needs to be created by a Preventive Controls Qualified Individual (PCQI). This course will teach you how to prepare the food safety plan under the FSMA requirements.

This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA. Completing this course is one way to meet the requirements for a PCQI. At the end of the course, you will receive a Certificate of Completion from the Association of Food and Drug Officials (AFDO).

Course Price for September 12-14, 2017 Training in Minneapolis, MN


Group (2+) Price: USD$899/ea

Register for Sept 12-14

Course Hours

  • Day 1: 8:30 am-5pm
  • Day 2: 8:30 am-5pm
  • Day 3: 8:30 am-noon

Location Details

Springhill Suites Marriott, 5901 Wayzata Blvd St. Louis Park Minnesota 55416

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Cancellation fee $200. No Cancellations within 10 days of course start date. You may send another person in your place with advance notification.

Vinca, LLC reserves the right to cancel or postpone any event due to insufficient enrollment or other unforeseen circumstances. If an event is canceled or postponed, Vinca, LLC will refund registration fees but cannot be held responsible for other costs, charges, or expenses, including cancellation/change charges assessed by airlines or travel agencies.

Course Agenda

  • Chapter 1: Introduction to 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: Hazard Analysis and Preventive Controls Determination
  • Chapter 8: Process Preventive Controls
  • Chapter 9: Food Allergen Preventive Controls
  • Chapter 10: Sanitation Preventive Controls
  • Chapter 11: Supply Chain Preventive Controls
  • Chapter 12: Verification and Validation Procedures
  • Chapter 14: Record-keeping Procedures
  • Chapter 15:Recall Plan
  • Chapter 16: Regulation Overview - cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food

What is included

  • All course materials: Comprehensive workbook with all of the presentation slides, sample forms, sample food safety plans, lists of resources.
  • Continental breakfast, lunch, snacks
  • The course includes a Certificate of Completion issued by AFDO, showing that the student was trained under the FDA recognized curriculum and by a Preventive Controls Lead Instructor. The $50 certificate fee is included in the course registration.

The FDA Preventive Controls for Human Food regulation was published on September 17, 2015. It applies to Facilities required to register with FDA under section 415 of the Food, Drug, & Cosmetic Act must comply if they manufacture, process, pack or hold human food. Compliance with this rule becomes mandatory for large firms on September 2016.

Although there are some activities that are exempt from the preventive controls, most facilities will need to have a “Preventive Controls Qualified Individual” to complete certain activities.

A “Preventive Controls Qualified Individual” is someone 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 be otherwise qualified through job experience to develop and apply a food safety system.”

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 “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Your training certificate will be issued by the Association of Food and Drug Officials (AFDO).

This course is taught by Cynthia Weber, a food safety expert with many years of food safety experience, lead assessor and Preventive Controls Lead Instructor.

HACCP Team leaders, Food Safety Team leaders, Food Safety or Quality Managers and others responsible for food safety will want to take this course to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule. This course or an equivalent are required to become a Preventive Controls Qualified Individual.

Read more about who needs this course.

Cynthia Weber, Lead Instructor for Preventive Controls for Human Food Training Course

Lead Instructor, Cynthia Weber

  • Is a Lead Instructor for the FSMA Preventive Controls for Human Food Course
  • Is a Certified ISO 22000 and FSSC 22000 Lead Assessor performing Certification Audits Nationwide
  • Has a B.S. in Microbiology
  • Is an EQIPT Qualified Packaging Auditor
  • Has been registered by IRCA as an ISO 9001 Lead Assessor (Food and Beverage Industry)
  • Participated on the US TAG to TC 176, and has led numerous quality systems implementation projects in the food industry as well as other industries
  • See more on LinkedIn

She has designed ISO 22000, FSSC 22000, SQF and ISO 9001 Training and Documentation tools which have been used worldwide since 2001.


Enjoyed the course very much. Exercises were very informative and it was nice to listen to different ideas within the group...The instructor went the extra mile to answer questions by researching after class ended...Very professionally done in accordance with this participant manual as outlined...Instructor well prepared, proceeded at a good pace...Plenty of opportunity for participation...Good participation, good trainer, great lunches, good location, good pace...The course provided a good, working understanding of the new legal requirements under FMSA's regulations. I also appreciated the pace of the course - very timely...Learnt a lot, excellent teaching by instructor - strongly recommend...Cynthia did a great job teaching this course, she is very knowledgeable on the material and made it easy to understand. The group exercises were very helpful in forming ideas to create our Food safety Plan...Very good learning session...Good Flow and pace with practical examples...Liked the table teamwork and learned a lot from peers...Enjoyed the collaborative format and appreciated the prompt follow-up to non-readily answered questions...Great information and group discussions. materials are great to have...The instructor fielded questions from the students very well...Enjoyed size of group and focus on discussion, kept group engaged and moved content along. I would recommend this to others...The questions I had about the rule were answered and the information was thorough...Well organized...This was a very informative course and I can say that it helped me understand FSMA regulations better. The instructor as very knowledgeable and helpful...Enjoyed all the interactions and discussions...Good information flow—good speed of presentation...I liked the class, it was informative and instructor was very knowledgeable...Very good class to attend! Great mix of participants and engaging discussion. Instructor was EXCELLENT!...Awesome instructor...Very good! Will recommend this course and instructor to others.