PCQI

Preventive Controls Qualified Individual (PCQI) Version 2.0 Course Information

Many food establishments are required to comply with 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. This is part of the Food Safety Modernization Act. Those establishments subject to the rule must have a preventive controls qualified individual (PCQI) who meets the qualifications of training and/or experience outlined in the final rule.

Michigan State University Extension is offering a course that is part of the standardized curriculum recognized by FDA and developed by the Food Safety Preventive Controls Alliance (FSPCA). Successfully completing this course is one way to meet the requirements for a preventive controls qualified individual.

This Part 2, face-to-face course is an interactive, one-day course that uses the principles learned from the Version 2.0 Part 1 online course to complete your Version 2.0 PCQI training, to be held on October 22, 2025. The in-person training consists of 8 hours of instructional material, not including breaks or lunches. The FSPCA Preventive Controls for Human Food Blended Training course was developed to provide an alternative to the instructor-led, three-day program to complete the course.

NOTE: You must have successfully completed the online PCHF V2.0 Participant Course Part 1 within the last nine months to qualify for this Part 2 course. Participants who fail to complete the Version 2.0 Part 1 course within the timeframe noted will not be eligible for this Part 2 course. Those who enroll in the Part 2 course, but fail to complete the Part 1 training, will be required to re-enroll and pay the registration fees again. There are no extensions granted, and no refunds given.

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