Hybrid PCQI & HACCP Training

PCQI & HACCP training course led by The Food Safety Doctor LLC on March 11th-13th at Joplin Empire Market. Training will go from 8:30 am - 4:30 pm on Tuesday & Wednesday, with lunch provided, and 8:30 am - 1:30 pm on Thursday. Join the Food Safety Doctor LLC for a 3-Day day FSPCA Preventive Controls for Human Foods Qualified Individuals (PCQI) Certificate of Training course and International HACCP Alliance 7 Principles of HACCP hybrid training course. During this 21-hour session, participants will gain an understanding of how to develop a food safety plan based on the the Hazard Analysis and Risk-Based Preventive Controls methodology required under the United States Food and Drugs Administration (FDA) Food Safety Modernization Act (U.S-FSMA) that also describes the seven principles of the Hazard Analysis Critical Control Point (HACCP). This course will also highlight the similarities and differences between a Food Safety Plan and a traditional HACCP approach. ABOUT THIS COURSE: The PCQI’s role is essential to comply with the Food and Drug Administration’s (FDA) Hazard Analysis and Risk-based Preventive Controls for human food rule and plays a key role in preventing foodborne illness by effectively identifying, reducing and preventing food safety risks. The Food Safety Doctor LLC's HACCP/PCQI Training course aids participants in the development of the necessary knowledge, skills, and competencies in Qualified Individuals that better enables them to create, manage, and monitor FSMA-compliant food safety plans while also developing robust Hazard Analysis Critical Control Point (HACCP) plans. This hybrid training course helps individuals to better understand what is needed to create FSMA compliant food safety plans through a systematic approach that identifies significant food safety hazards and also to implement effective controls for those hazards. YOUR INSTRUCTOR: Dr. Derrick Payne is an International HACCP Alliance approve instructor, and a Food Safety and Preventive Controls Alliance (FSPCA) Lead Instructor with over 30 years of experience in the development, implementation, and management of regulatory and GFSI compliant global food safety and quality systems at companies like Coca-Cola, Tate & Lyle and Ralston Foods. Among his numerous academic credentials, Dr. Payne also holds a Master of Science in Food Safety from Michigan State University and a doctorate in Public Health (Epidemiology) from Walden University with a specialization in foodborne illnesses. ABOUT THE FOOD SAFETY DOCTOR LLC: Dr. Derrick Payne founded The Food Safety Doctor LLC on August 21, 2018 as a means to provide food safety and public health consulting and educational services. While our clients and course participants represent some of the world's largest food producers, our passion is to provide services that are affordable to the largest fortune 500 companies as well as small entrepreneurs. To this end, enrollment fees for our FSPCA and IHA HACCP courses are among the lowest in the industry and the cost of books and training materials are always included in our enrollment fees. This FSPCA Curriculum is an FDA-recognized Standardized Curriculum taught in 15 modules covered over 3.0- days (21 hours). This hybrid curriculum also looks deeper into the HACCP approach to identify and mitigate hazards in foods. YOU SHOULD ATTEND IF YOU ARE: Wishing to serve as the Preventive Controls Qualified Individual (PCQI) in a facility that processes foods or food ingredients to be shipped to the United States. You are already involved with the development, support or implementation of a U.S.-FSMA compliant HACCP/food safety plan There is a need to comply with FSMA food safety plan requirements as well as GFSI HACCP Training Requirements. New to your roles at locations where a U.S.-FSMA-compliant food safety plan will be developed and implemented, and would also like to gain a deeper understanding of the principles of the preventive controls rule. A food safety auditor or consultant at facilities that process or package foods or food ingredients for shipment to the United States. NOTES TO PARTICIPANTS: Although experience in the food industry is NOT required to take this course, it is recommended that participants have some knowledge of the food processing before taking this course. -This is a 3-day course -8:30 am to 4:30 pm (Central Time) on Day 1 & Day 2 -8:30 am to 1:30 pm on Day 3 -Small classes (Typical participant–trainer ratio is 20:1) -Practical exercises -A FSPCA Preventive Controls Qualified Individuals (PCQI) certificate of training -International HACCP Alliance (IHA) Certificate of Training