Food Safety Certification Program

Advance your career with HAACP and PCQI Training.

Overview

Hazard Analysis Critical Control Point (HAACP)

Interactive course to help build knowledge of the HACCP process including Food Safety, GMPs, HAACP principles and components of the Food Safety Modernization Act. Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; limits and monitoring procedures; write and update a HACCP plan; document and verify results, and to prepare audits. The course is accredited by the International HACCP Alliance and includes certification exam.

Topics Include:
  • Prerequisite Programs for Food Safety.
  • GMPs and HACCP principles and components of the Food Safety Modernization Act.

This course is accredited by the International HACCP Alliance

Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; limits and monitoring procedures; write and update a HACCP plan; document and verify results, and to prepare audits.

Registration Includes:
  • Course Materials
  • Certificate after course completion

Preventive Controls Qualified Individual (PCQI)

Interactive course to understand the basic requirements of the Food Safety Modernization Act Preventative Controls for Human Food. Participants will learn in group activities utilizing food safety plan templates. Food processors must have PCQI trained employees on staff. The course is recognized by the Food Safety Preventive Controls Alliance (FSPCA) and includes a certificate of training upon completion. 

Goals of This Course:
  • Understand the basic requirements of the FSMA Preventive Controls for Human Food rule
  • Participate in group activities utilizing food safety plan templates
  • Understand the differences between HACCP and the FSMA PC rule
  • After participation in the course, receive a certificate of training
What’s Included:
  • Course Materials
  • Certificate of Training provided by FSPCA (Included in the cost of registration)
Prerequisites:
  • Attendees should have fundamental knowledge of, and relevant experience in, the application of food safety programs.
Who Should Attend?
  • Food Safety and Quality Managers, Supervisors, and anyone desiring an in-depth understanding of the requirements of the rule.

Payment:

Three enrollment options:
  • HAACP Training only (Week of January 9, $675)
    • If you are currently a student at CSU Stanislaus, click here
    • If you are a community member receiving sponsorship for enrollment by an employer or community-based agency click here
    • All others click here
  • PCQI Training only (Week of January 16, $750)
    • If you are currently a student at CSU Stanislaus, click here
    • If you are a community member receiving sponsorship for enrollment by an employer or community-based agency click here
    • All others click here
  • HAACP + PCQI Training (Weeks of January 9 and 16, $1350 with $75 discount for bundle)
    • If you are currently a student at CSU Stanislaus, click here
    • If you are a community member receiving sponsorship for enrollment by an employer or community-based agency click here
    • All others click here

FAQ’s

How many hours are the HACCP and PSQI trainings?  

HACCP: 
8:30am-4:30pm both days 
16 hours
January 10th and 11th. 

PCQI: 
8:30am-4:30pm (first two days) 
8:30am-12:30pm (third day)
20 hours
January 18th, 19th, and 20th

What equipment do the instructors need? 

A projector, screen and any HDMI hookups needed to connect. Access to power for their laptops.

Are computers required? 

No they are not. Safe Food Alliance will provide the attendee manuals for them to reference during the training.

What classroom set-up do the instructors prefer? 

We typically do classroom style tables and chairs or desks with chairs.