PCQI Certification Training

Price: $950 (includes Certificate)

JUNE 17, 2025 8:30 AM - 5:00 PM CST

JUNE 18, 2025 8:30 AM - 5:00 PM CST

JUNE 19, 2025 8:30 AM - 3:30 PM CST

22 Hour Course

Located in: The Crossings at Northwest
Address: 500 NW Plz Dr Suite, St Ann, MO 63074

Location: 2nd Floor Conference Room

ASI

Stay ahead in the food safety industry with our PCQI V2.0 training, designed to provide you with the most up-to-date knowledge and skills. This comprehensive course covers the latest FDA requirements for Preventive Controls for Human Food, empowering you to effectively develop and implement a Food Safety Plan that meets regulatory standards.

At ASI, we are committed to helping your team succeed. With our expert trainers, industry-leading resources, and years of experience, we provide the support you need to navigate the complexities of food safety compliance. Whether you're updating your current Food Safety Plan or building one from the ground up, ASI is your trusted partner for delivering high-quality training and ensuring your team is prepared to protect both your business and consumers.

Choose ASI for the tools and expertise to excel in food safety certification and training.

✔ PCQI 2.0 Essentials – Updated insights and responsibilities under FSMA

✔ Hazard Analysis Deep Dive – Identifying and evaluating food safety hazards effectively

✔ Developing Robust Preventive Controls – Best practices for implementing preventive measures and monitoring procedures

✔ Validation and Verification Techniques – Ensuring your food safety system remains effective and compliant

✔ Documentation & Recordkeeping – Streamlining processes to meet regulatory expectations

✔ FDA Inspections and Compliance – Preparing your team for successful FDA audits

📌 Current Preventive Controls Qualified Individuals (PCQIs)

📌 Food Safety Professionals

📌 Quality Assurance & Quality Control Managers

📌 Regulatory Compliance Specialists

📌 Food Manufacturing and Processing Personnel

Parking Availability and Directions:

Ample free parking is available on-site at The Crossings at Northwest.

Accommodation Options Nearby:

Several hotels are conveniently located near the training venue, including:

Marriott St. Louis Airport
Hilton Garden Inn St. Louis Airport
Hampton Inn St. Louis-Airport

Meals and Refreshments Provided:

Complimentary refreshments and lunch will be provided each day of the training. Please let us know if you have dietary restrictions or allergies.

Dress Code and Recommended Attire:

Layers are advisable as room temperatures may vary.

Materials Required to Bring to the Training:

All necessary training materials will be provided. You may want to bring a notebook or laptop for taking additional notes.

Accessibility Accommodations:

The venue is fully accessible. Please notify us in advance at info@asifood.com if special accommodations are required.

Cancellation or Rescheduling Policies:

Please notify us at least 14 days prior to the event for cancellations or rescheduling requests. Late cancellations may be subject to fees as detailed in your registration confirmation.

PCQI 2.0 TRAINING SCHEDULE

8:30AM - 10:00AM

ASI CONFERENCE ROOM

SECTION 1

8:00 - 8:30	Preface: Overview and Agenda for Participant Course and Introductions (30 minutes)
8:30 – 9:10	Chapter 1: Food Safety Plan Overview for Preventive Controls for Human Food (30 minutes) & Exercise (10 minutes)
9:10 – 10:00	Chapter 2: Current Good Manufacturing Practice and Prerequisite Programs for Human Food (50 minutes)

10:00AM - 10:15AM

BREAK

10:15AM - 12:15PM

ASI CONFERENCE ROOM

SECTION 2

10:15 – 11:15	Chapter 3: Biological Food Safety Hazards for Human Food (60 minutes)
11:15 – 12:15	Chapter 4: Chemical, Physical, and Economically

12:15PM - 1:15PM

LUNCH

1:15PM - 2:15PM

ASI CONFERENCE ROOM

SECTION 3

1:15 – 2:15

Chapter 5: Preliminary Steps in Developing a Food Safety Plan for Human Food (30 minutes)

2:15PM - 2:30PM

BREAK

2:30PM - 4:30PM

ASI CONFERENCE ROOM

SECTION 4

2:30 – 4:15	Chapter 6: Hazard Analysis for Human Food (Hazard Identification & Exercise Part 1 & 2 Using FDA’s Hazard Guide (105 minutes)
4:15 – 4:30	Questions / Expectations for Day 2 (15 minutes)

8:00AM - 11:10AM

ASI CONFERENCE ROOM

SECTION 5

8:00 – 8:10	Sign-in, Questions from Previous Day (10 minutes)
8:10 – 8:55	Chapter 6: Hazard Analysis for Human Food (Hazard Evaluation) (45 minutes)
8:55 – 11:10	Chapter 7: Preventive Controls Determination for Human Food (45 minutes) & Exercise using Food Safety Plan Teaching Example(s) (90 minutes)

11:10AM - 11:20AM

10 MINUTE BREAK

BREAK

11:20AM - 12:05PM

ASI CONFERENCE ROOM

SECTION 6

11:20 – 12:05

Chapter 8: Process Preventive Controls for Human Food – Parameters and Values, Including Critical Limits (45 minutes)

12:05PM - 12:35PM

30 MINUTE LUNCH

LUNCH

12:35PM - 3:05PM

ASI CONFERENCE ROOM

SECTION 7

12:35 – 1:25	Chapter 9: Process Preventive Controls for Human Food – Monitoring and Corrective Action (50 minutes)
1:25 – 3:05	Chapter 10: Process Preventive Controls for Human Food – Verification and Recordkeeping (70 minutes) & Exercise

3:05PM - 3:15PM

10 MINUTE BREAK

BREAK

3:15PM - 5:05PM

ASI CONFERENCE ROOM

SECTION 8

3:15 – 4:55	Chapter 11: Food Allergen Preventive Controls for Human Food (70 minutes) & Exercise using Food Safety Plan Teaching Example(s) (30 minutes)
4:55 – 5:05	Questions / Expectations for Day 3 (10 minutes)

8:00AM - 11:00AM

ASI CONFERENCE ROOM

SECTION 9

8:00 – 8:10

Sign-in, Questions from Previous Day (10 minutes)

8:10 – 9:30

Chapter 12: Sanitation Preventive Controls for Human Food (60 minutes) & Exercise using Food Safety Plan Teaching Example(s) (20 minutes)

*Appendices 5 & 6 may be presented during Chapter 12 but adjust time accordingly.

9:30 – 11:00

Chapter 13: Supply-Chain Preventive Controls for Human Food (70 minutes) & Exercise using Food Safety Plan Teaching Example(s) (20 minutes)

11:00AM - 11:10AM

10 MINUTE BREAK

BREAK

11:10AM - 1:55PM

ASI CONFERENCE ROOM

SECTION 10

11:10 – 11:40	Chapter 14: Food Safety Plan Implementation and Management for Human Food (30 minutes)
11:40 – 12:20	Chapter 15: Recall Plan for Human Food (30 minutes) & Group Exercise (10 minutes)
12:20 – 1:05	Chapter 16: Regulation Overview – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (45 minutes)
1:05 – 1:25	FSPCA’s Form_0064 Slides at end of Chapter 16 (20 minutes)
1:25 – 1:40	*Appendix 7: FDA Regulatory Oversight (15 minutes) - optional
1:40 – 1:55	Final Questions, Participant Course Certificates (15 minutes)

🎓 What You’ll Get Out of It

✅ Certificate of Completion that meets FSMA’s PCQI requirement
✅ Live, instructor-led training by seasoned food safety professionals
✅ Interactive learning with real-world examples and exercises
✅ Comprehensive understanding of hazard analysis, preventive controls, monitoring, verification, corrective actions, and recordkeeping
✅ Confidence to lead your food safety team and own the Food Safety Plan

PCQI 2.0 TRAINER

Harmeet Kaur is the Director of Training & Consulting Services at ASI, leveraging nearly two decades of food safety consulting and training experience to help businesses ensure safe and quality food for their customers. Harmeet’s expertise in regulatory compliance, HACCP, GFSI standards and quality assurance has allowed her to work with a variety of clients in the food industry, from small startups to multinational corporations.

Harmeet is an Approved Training Partner (ATP) for BRCGS, an SQFI Certified Trainer and Consultant, Lead Instructor for FSPCA Preventive Control for Human food, and an experienced FSSC trainer. She graduated with a master’s degree in food safety from Michigan State University and she’s well versed in the U.S, European, China Food Laws and Regulations with Global Regulations of food contact substances-Packaging.

Harmeet’s approach to food safety training and consulting is rooted in collaboration and partnership, often working closely with clients to curate customized solutions that meet their specific requirements. Whether it's developing and implementing a HACCP plan or FDA Food Safety Plan-Preventive control for human food, conducting a food safety internal audit, SOPs, forms or providing training, Harmeet is a true Food Safety and Quality Management System professional who’s committed to delivering results that exceed expectations.

Harmeet Kaur Director of Training & Consulting

PCQI 2.0 TRAINING EVENT

Join us in St. Louis for PCQI 2.0 Training

PCQI 2.0 TRAINING SCHEDULE

🎓 What You’ll Get Out of It

PCQI 2.0 TRAINER

TRAINING ON 2 FLOOR IN CONFERENCE ROOM