About the Course

The FDA's Food Safety Modernization Act - Preventive Controls for Human Food requires processing facilities to have at least one Preventive Controls Qualified Individual (PCQI) on staff to oversee the food safety plan and system.  

Our upcoming FSPCA Preventive Controls for Human Food Course is one way to gain that credential. This FSPCA Preventive Controls for Human Food course is the “standardized curriculum” recognized by the FDA.  This course covers regulation Title 21 CFR 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.  The course will go in-depth with requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety training.  Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).

"Being a PCQI at a food processing facility is a big responsibility. The PCQI is in charge of ensuring all products are safe for people to eat.  Foodborne illnesses can be very serious. No one wants to harm their customers or reputation by making an unsafe product." 

Dr. Janna Hamlett of TechHelp and the University of Idaho

Who Should Attend

• Director/VP Food Safety, Maintenance Managers
• Production Supervisors
• Production Leads
• Sanitation Supervisors
• Plant Managers
• Quality Assurance  Coordinators & Managers
• Safety Managers
• Training Supervisors
• Lead Technicians
• Packaging Supervisors & Managers
• Food Safety team members and Regulatory personnel

Costs, subsidy and discounts:

• $1,000 per participant, a $350 NIST PCQI subsidy is available
• 50% subsidy is available to those working for small rural companies, see if you qualify
• 10% multiple attendees from discount available
• 10% Idaho Manufacturing Alliance members discount available

Instructor

This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications, expertise, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia, Janna worked in various management positions, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant, she has helped local companies with their food safety, production capabilities, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety, food safety, and operational efficiencies; including a Black Belt in Six Sigma, she is an OSHA 10 and 30-hour instructor, FSCPA PCQI and IAVA instructor, SQF Approved Training Center, and an approved HACCP curriculum from The International HACCP Alliance.