HACCP vs. PCQI Training: What Food Businesses Need to Know About Modern Food Safety Training
Food safety and food safety training is no longer optional, it is, in fact, a legal, operational, and reputational necessity. Food safety is required. From small scale food producers/processors, large-scale manufacturers, and everyone in between, food businesses businesses are expected to implement structured food safety systems that prevent hazards before they happen. Two of the […]
What is a Hazard Assessment in a Food Safety Plan?
A hazard assessment is an important step (Principle 1 of your HACCP plan development) in developing a food safety plan. It involves identifying and evaluating potential hazards that may be present at different stages of the food production process, from raw material production to final product distribution. The goal of the hazard assessment is to identify and prioritize the hazards that are most likely to occur and that have the greatest potential to cause harm, so that appropriate preventive controls can be implemented to reduce the risk of these hazards.
What is PCQI Training?
PCQI stands for Preventive Controls Qualified Individual. It is a training program designed to provide individuals with the knowledge and skills to develop and implement a food safety plan to comply with the U.S. Food and Drug Administration’s (FDA) Current Good Manufacturing Practices (cGMP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC) requirements. The PCQI […]