FSPCA Preventive Controls for Human Food (PCQI) Version 2.0 Training

Advance your food safety career! Train with CSU, CDPHE and industry experts and earn your official FSPCA PCQI certificate. Strengthen Your Food Safety Expertise. Become a PCQI. Is your organization prepared to identify food safety hazards, implement effective preventive controls, and develop a food safety plan that meets FDA regulatory requirements? The FDA Preventive Controls for Human Food regulation establishes requirements for hazard analysis, risk-based preventive controls, and food safety management systems in covered food facilities. Understanding these requirements is essential for developing and maintaining effective food safety programs. Join food safety experts from Colorado State University (CSU), the Colorado Department of Public Health and Environment (CDPHE), and the food industry for three days of instructor-led training using the official Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food, Version 2.0 curriculum. This training combines regulatory expertise, applied food safety research, and practical exercises to help participants understand preventive controls requirements and develop, implement, and manage effective food safety plans. The training will be conducted face-to-face at CSU Spur in Denver. Participants may also attend live online and participate in the same instructor-led sessions. What Will You Learn? The official FSPCA Preventive Controls for Human Food Version 2.0 curriculum consists of 16 chapters covering the essential components of food safety management and preventive controls. By the end of the course, participants will be better prepared to: • Understand the FDA Preventive Controls for Human Food regulation and its relationship to the Food Safety Modernization Act (FSMA). • Explain Current Good Manufacturing Practices (cGMPs) and the role of prerequisite programs in food safety management. • Identify biological, chemical, physical, and economically motivated hazards relevant to food production and processing. • Conduct a hazard analysis and determine which hazards require preventive controls. • Identify and implement process, food allergen, sanitation, and supply-chain preventive controls. • Establish monitoring procedures, corrective actions, and corrective action records. • Understand verification, validation, and recordkeeping requirements. • Develop and implement recall plans. • Understand the responsibilities of a Preventive Controls Qualified Individual (PCQI). • Apply preventive controls concepts through practical exercises and food safety plan development activities. Participants will gain a practical understanding of regulatory expectations and the steps involved in preparing, implementing, and maintaining a food safety plan. Who Should Attend? This training is designed for professionals responsible for developing, implementing, managing, or evaluating food safety systems, including: • Food manufacturers and processors. • Food safety and quality assurance managers and personnel. • Food production and processing supervisors. • Produce packinghouse and fresh-cut processing personnel. • Food facility owners, operators, and management teams. • Sanitation, operations, and regulatory compliance professionals. • Food safety consultants and auditors. • Regulatory officials, educators, and Extension professionals. • Individuals seeking training to perform PCQI responsibilities. No prior FSPCA training is required. Participants interested in preparing for the course may explore free educational resources available at www.fspca.net. Learn from Experienced Food Safety and Regulatory Experts Our instructional team brings together complementary expertise in food safety regulation, preventive controls, food processing, research, and industry implementation. Dr. Sergio Nieto-Montenegro | Food Safety CTS Dr. Nieto-Montenegro is a food safety specialist and consultant with extensive experience in food safety management systems, preventive controls, regulatory compliance, and professional training. His work emphasizes the practical implementation of food safety requirements in food processing environments. Dr. Eduardo Gutierrez-Rodriguez | Colorado State University Dr. Gutierrez-Rodriguez is an Associate Professor of Food Safety Systems at CSU. His research and Extension programs focus on produce safety, food safety risk assessment, environmental monitoring, sanitation, and the practical implementation of food safety systems across agricultural and food processing operations. Meg Furlow, MPH, REHS | Colorado Department of Public Health and Environment Meg Furlow is an Environmental Protection Specialist with CDPHE's Manufactured Food Program. She brings experience in food safety regulation, food facility oversight, and the application of regulatory requirements to manufactured food operations. Justin Trubee | Colorado Department of Public Health and Environment Justin Trubee is an Environmental Protection Specialist IV and Manufactured Food and Hemp Safety Program Coordinator at CDPHE. His professional responsibilities include regulatory oversight and program coordination related to manufactured food safety. Together, the instructors provide participants with perspectives from academic research, food industry consulting, and state regulatory programs, connecting regulatory requirements with practical food safety decision-making. Training Schedule Monday, November 16, 2026 | 9:00 AM–5:00 PM (Mountain Time) Day 1 introduces the regulatory framework, food safety plans, Current Good Manufacturing Practices, prerequisite programs, food safety hazards, and the principles of hazard analysis. Tuesday, November 17, 2026 | 9:00 AM–5:00 PM (Mountain Time) Day 2 focuses on identifying hazards requiring preventive controls and developing process, food allergen, sanitation, and supply-chain preventive controls, including associated monitoring and corrective action procedures. Wednesday, November 18, 2026 | 9:00 AM–5:00 PM (Mountain Time) Day 3 addresses verification, validation, recordkeeping, recall plans, and the integration of preventive controls into a comprehensive food safety plan. Participants will complete the remaining curriculum activities and exercises. The course will be delivered through live instruction, discussions, and practical exercises. Attendance at 100% of all three training days and participation in every required chapter and activity are mandatory for successful completion. What Is Included in the $750 Registration Fee? • Three days of instructor-led training with food safety experts from CSU, CDPHE, and the food industry. • Official FSPCA Preventive Controls for Human Food, Version 2.0 course materials. • Official FSPCA Preventive Controls for Human Food certificate issued by the Association of Food and Drug Officials (AFDO) upon successful completion. The certificate fee is included in registration. • Practical exercises focused on hazard analysis, preventive controls, and food safety plan development. • Opportunities to ask questions and discuss implementation challenges with experienced instructors. • Lunch and one coffee break each training day for participants attending in person. Participants attending live online will receive access to the required course materials and instructor-led sessions. Meals and refreshments are provided only to in-person attendees. Training Format and Location This is a face-to-face, instructor-led training held at Colorado State University's Spur Campus in Denver. Participants who cannot attend in person may join the same training sessions live online. Dates: November 16–18, 2026 Time: 9:00 AM–5:00 PM daily (Mountain Time) In-Person Location: Colorado State University Spur Campus Terra Building 4777 National Western Drive Denver, CO 80216 Visitor parking is available behind the Vida Building at $15 per day.