Part 2 of the preventative controls for human food training course is now available to take

Michigan State University Extension is now offering on-site group training for Michigan food companies!

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.  

A PCQI, as defined in 21 CFR § 117.3, “means a qualified individual who has successfully completed training in the development and application of risk‐based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or is otherwise qualified through job experience to develop and apply a food safety system.” 

The responsibilities of a PCQI are to oversee or perform 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food.  

Establishments that are exempt to the rule include those detailed within 21 CFR § 117.5 

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 Part 1 online course to complete your PCQI training. The in-person training consists of 8 hours of instructional material, not including breaks or lunches. 

NOTE: You must have successfully completed the Part 1 online course within the last nine months to qualify for this Part 2 course. Participants who fail to complete the 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 training, will be required to re-enroll and pay the registration fees again. There are no extensions granted and no refunds given. 

On-site Part 2 PCQI training is now available for Michigan food companies that have five or more individuals seeking PCQI certification. The training course may be held at the establishment’s facility or at the MSU Extension Food Processing and Innovation Center in Okemos. Those who are interested in a group training may contact Mollie Woods at or Sheena Fate at for available dates. Those not interested in the group option can still register for our upcoming training session on May 14, 2024, in Okemos, Michigan. The course will be from 7:30 AM – 5:00 PM Eastern Time.

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