Wednesday, August 14, 2019 - Friday, August 16, 2019

8:30 AM - 5:00 PM each day (Noon on Friday)



Registration open through 8/6/2019 11:00 PM


Course Description:

Eurofins has taken our two most popular courses and combined them into one offering; the FDA's Food Safety Preventive Controls Alliance (FSPCA) and the HACCP Training for Food Processors, which is recognized by the International HACCP Alliance. The foundation of the course is the PCQI training course, with additional time in groups working on building the process preventive controls (HACCP) portion of the food safety plan as well as key components of building a HACCP program. This course will meet the requirements for the standardized curriculum training requirements under Title 21 Code of Federal Regulations Part 117 (21 CFR 117) for the Preventive Control Qualified Individual (PCQI) who conducts certain Food Safety Plan activities.


Learning Objectives:

  • Resources for and preliminary steps in developing a food safety plan including GMPs and other prerequisite programs
  • Hazard analysis and preventive controls determination
  • Monitoring preventive controls, verification and validation, and corrective actions/corrections,
  • Supplier Programs and Recall Plans
  • Record-keeping, and regulatory requirements



Who should attend?

Quality Assurance/Control Managers/Employees, Regulatory Affairs as well as Production and Distribution Supervisors/Personnel, HACCP Team leaders, Food Safety Team Leaders and others responsible for food safety will want to take this course.


Course Outline


Day 1

Day 2

  • Introduction to Course and Preventive Controls


  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other Prerequisite Programs
  • Biological Food safety Hazards
  • Chemical, Physical and Economically Motivated Food Safety Hazards
  • Preliminary Steps in developing a Food Safety Plan
  • Resources for Preparing Food Safety Plans
  • Hazard Analysis and Preventive Controls Determination Intro
  • Hazard Analysis and Preventive Controls Determination


  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Supply-Chain Preventive Controls











Day 3

  • Verification and Validation Procedures

  • Record-Keeping Procedures

  • Recall Plan

  • Regulation Overview - cGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food


Douglas L. Marshall, Ph.D

Dr. Doug Marshall is known for his engaging, energetic speaking power that he delivers to all attendees. Along with his dynamic personality, Dr. Marshall brings with him over 20 years' experience in the industry and currently serves as Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc.  Dr. Marshall has written over 250 publications, including his completion of the 4 volume Handbook of Food Science, Technology and Engineering, which he Co-Edited. 



Louisville - Hampton Inn Downtown

101 E. Jefferson Street
Louisville, KY 40202

Click here for directions

Registration is $945.00

About Us



Food safety training is essential to meet regulatory and consumer standards. Eurofins food safety training gives you practical approaches and tools to apply in your facility. The best investments for ensuring food safety begin with the knowledge of employees.