FSMA Preventive Controls for Animal Food (PCQI) Course
July 14-16, 2021
Raleigh, North Carolina
COVID-19 Community Standards
Your health and safety is our top priority. We will be following all NC State University COVID-19 guidelines for this in-person course. Face coverings are required – regardless of vaccination status – in NC State instructional spaces, unless you are actively eating or drinking while maintaining social distancing. As of May 1, face coverings are no longer required outdoors.
Anyone who has not been fully vaccinated should continue wearing a face covering indoors and when in close contact with others. We also encourage everyone who feels safer or more comfortable wearing a face covering to continue doing so.
Visit the Protect the Pack Community Standards site for more information about current NC State University COVID-19 guidelines.
One regulation requirement of the new Food Safety Modernization Act (FSMA) is the development of a food safety plan for facilities required to conduct a hazard analysis and implement preventive controls. Development and implementation of the plan must be done under the supervision of a Preventive Controls Qualified Individual (PCQI).
This 20-hour training course, following the Food Safety Preventive Controls Alliance (FSPCA) standardized curriculum recognized by the FDA, is taught by certified lead instructors. Individuals successfully completing the course will receive an official certificate from FSPCA.
James B. Hunt Library (Duke Energy Hall)
1070 Partners Way
Raleigh, NC 27606
Day 1 (10 a.m.–5 p.m.)
|Introduction to the Course|
|Chapter 1: Regulatory Overview and Introduction to the Rule|
|Chapter 2: Current Good Manufacturing Practice|
|Chapter 3: Animal Food Safety Hazards|
Day 2 (8:30 a.m.–5:30 p.m.)
|Chapter 4: Overview of the Food Safety Plan|
|Chapter 5: Hazard Analysis and Preventive Controls Determination|
|Chapter 6: Required Preventive Controls Management Components|
|Chapter 7: Process Preventive Controls|
Day 3 (8:30 a.m.–3:30 p.m.)
|Chapter 8: Sanitation Preventive Controls|
|Chapter 9: Supply-Chain-Applied Controls|
|Chapter 10: Recall Plan|
Accommodations and Ground Transportation
It is expected that most participants will drive to the course and provide their own transportation.
Important Scheduling Note
Participants must be present for the entire 20-hour training course to earn a certificate. If you are unable to attend the entire training, please contact Marissa Cohen to make arrangements to make up any missed materials, if possible.
Fees and Registration
|Fee per participant||$500|
Fee includes all course materials (manual, workbook and completion certificate), lunches and breaks/snacks.
Pre-registration will be available through June 30 and payment can be made on or after July 1. Registration will be open through Friday, July 9, 2021. Registration will be limited to 25 participants. Participants will be placed in available seats on a first-come, first-served basis.
If the course is full, and you wish to be placed on a waiting list, please email Marissa Cohen, as additional seats may be made available dependent on demand. Also, if you are unable to secure a seat of this offering does not fit into your schedule, but you would like to confirm your interest in attending a potential second offering of the course, please contact Marissa as well.
If you register and your plans change, please contact Marissa Cohen as soon as possible.
For Additional Information Contact
Marissa Herchler Cohen
NC State University
Cooperative Extension Service
Prestage Department of Poultry Science
234 D Scott Hall
Raleigh, NC 27695-7608