Wednesday, March 25, 2020 - Friday, March 27, 2020

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



Registration open through 3/20/2020 3:00 PM

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Course Description:

Developed by the FSPCA, this course serves as the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual (PCQI) under Title 21 of the Code of Federal Regulations Part 117 (21 CFR 117). The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States.

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?

HACCP Team leaders, Food Safety Team leaders, Food Safety or Quality Managers and others responsible for food safety will want to take this course to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule



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


Tim Lombardo

Tim Lombardo is the Eurofins Training and Consulting Lead Staff Scientist for Food Microbiological and Food Safety Consulting.    With over 25 years of food safety experience, Tim has held many key food industry positions including production, quality and sanitation, at both the factory and corporate level.  In addition to being a certified consultant for Safe Quality Food (SQF) and the British Retail Consortium (BRC), Tim also is a Lead Instructor with the International HACCP Alliance and a Lead Instructor for FDA Preventive Controls for both Human Food and Animal Food.


Denver, CO

Registration is $995.00

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.