What Will I Learn?

  • Food regulations.
  • Food safety plan overview.
  • Good manufacturing practices (GMPs) and other PRPs.
  • Biological food safety hazards.
  • Preliminary steps in developing a food safety plan.
  • Much, much more…


This course is designed to meet the training requirements of a Preventative Controls Qualified Individual (PCQI) in FDA’s Food Safety Modernization Act Preventative Controls for Human Food rule.  The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. A PCQI must implement and oversee a facility’s food safety plan in addition to other key responsibilities to ensure compliance with FSMA.  The material for this course was designed by the Food Safety Preventative Controls Alliance (FSPCA) in conjunction with industry leaders and regulatory personal.  Successfully completing this course is one way to meet the requirements of a PCQI.  At the end of this training, participants will receive a certificate issued by AFDO (Association of Food and Drug Officials).  The instructor of this course is a Lead Instructor for the FSPCA Preventative Controls for Human Foods course.

*Note: Attendees will only be in session from 8 a.m. - 12 p.m. on the third day of training to meet certification requirements.

Walk Away With:

  • Food Safety Preventive Controls Alliance certification.
  • Training workbook, with extensive notes, to use during the course and on the job site.
  • Certification of Completion provided by CSI Workforce Development & Training.

Who Should Attend?

This course is designed for the majority of food processors who are required to have a Food Safety Plan that has been prepared by a “Preventive Controls Qualified Individual (PCQI).” This means that companies need to have a PCQI in place so they can prepare and implement the Food Safety Plan.

Instructor Bio

Janna Hamlett

Janna Hamlett has spent her life working in agriculture. She has a BS degree from the University of Idaho in Dairy Science with a minor in English and a Master’s degree from Washington State University in Food Science and Management. She currently works at the College of Southern Idaho as the program manager for the Food Processing Technology program. Prior to coming to the College of Southern Idaho, Janna worked in various management positions including, Training Manager, QA Manager and Production Manager at large scale cheese and whey processing facilities in the Magic Valley. She has numerous industry certifications including approved OSHA 10 and 30-hour instructor, PCQI (Preventative Controls Qualified Individual) Instructor, SQF Practitioner, SQF Approved Teaching Center, and an approved HACCP curriculum from International HACCP Alliance.