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DTSTART;TZID=America/Los_Angeles:20230320T080000
DTEND;TZID=America/Los_Angeles:20230322T170000
DTSTAMP:20260416T140342
CREATED:20221212T183631Z
LAST-MODIFIED:20221212T183631Z
UID:1473-1679299200-1679504400@1haccpclass.com
SUMMARY:Virtual PCQI - March 20-22
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\n\nDay 1: 8-5pm\nDay 2: 8- 5pm\nDay 3: 8-12pm\n\n\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-march-20-22/
CATEGORIES:PCQI Training,Virtual PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230227T080000
DTEND;TZID=America/Los_Angeles:20230301T170000
DTSTAMP:20260416T140342
CREATED:20220908T183017Z
LAST-MODIFIED:20230125T142745Z
UID:1402-1677484800-1677690000@1haccpclass.com
SUMMARY:Virtual PCQI - February 27-March 1
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\n\nDay 1: 8-5pm\nDay 2: 8- 5pm\nDay 3: 8-12pm\n\n\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-february-22-24/
CATEGORIES:PCQI Training,Virtual PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221219T080000
DTEND;TZID=America/Los_Angeles:20221221T170000
DTSTAMP:20260416T140342
CREATED:20220908T182254Z
LAST-MODIFIED:20221207T172151Z
UID:1396-1671436800-1671642000@1haccpclass.com
SUMMARY:Virtual PCQI - December 19-21
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\n\nDay 1: 8-5pm\nDay 2: 8- 5pm\nDay 3: 8-12pm\n\n\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-december-19-21/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221010T080000
DTEND;TZID=America/Los_Angeles:20221012T120000
DTSTAMP:20260416T140342
CREATED:20220908T181804Z
LAST-MODIFIED:20220908T181804Z
UID:1373-1665388800-1665576000@1haccpclass.com
SUMMARY:Virtual PCQI - October 10 -12
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\n\nDay 1: 8-5pm\nDay 2: 8- 5pm\nDay 3: 8-12pm\n\n\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-october-10-12/
CATEGORIES:PCQI Training,Virtual PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220928T080000
DTEND;TZID=America/Los_Angeles:20220930T120000
DTSTAMP:20260416T140342
CREATED:20220216T183746Z
LAST-MODIFIED:20220216T183746Z
UID:1238-1664352000-1664539200@1haccpclass.com
SUMMARY:Virtual PCQI - September 28 - 30
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-september-28-30/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220815T080000
DTEND;TZID=America/Los_Angeles:20220817T120000
DTSTAMP:20260416T140342
CREATED:20220216T181613Z
LAST-MODIFIED:20220216T181613Z
UID:1235-1660550400-1660737600@1haccpclass.com
SUMMARY:Virtual PCQI - August 15 - 17
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-august-15-17/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220705T080000
DTEND;TZID=America/Los_Angeles:20220707T120000
DTSTAMP:20260416T140342
CREATED:20220216T180306Z
LAST-MODIFIED:20220216T180306Z
UID:1231-1657008000-1657195200@1haccpclass.com
SUMMARY:Virtual PCQI - July 5-7
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-july-5-7/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220622T080000
DTEND;TZID=America/Los_Angeles:20220624T120000
DTSTAMP:20260416T140342
CREATED:20220216T174837Z
LAST-MODIFIED:20220516T202551Z
UID:1228-1655884800-1656072000@1haccpclass.com
SUMMARY:Virtual PCQI - June 22 - 24
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-june-13-15/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220504T080000
DTEND;TZID=America/Los_Angeles:20220506T120000
DTSTAMP:20260416T140342
CREATED:20220216T172903Z
LAST-MODIFIED:20220216T172903Z
UID:1225-1651651200-1651838400@1haccpclass.com
SUMMARY:Virtual PCQI - May 4-6
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-may-4-6/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220413T080000
DTEND;TZID=America/Los_Angeles:20220415T120000
DTSTAMP:20260416T140342
CREATED:20211109T222030Z
LAST-MODIFIED:20211109T222030Z
UID:1126-1649836800-1650024000@1haccpclass.com
SUMMARY:Virtual PCQI - April 13 - 15
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-april-13-15/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220110T080000
DTEND;TZID=America/Los_Angeles:20220112T120000
DTSTAMP:20260416T140342
CREATED:20210616T205010Z
LAST-MODIFIED:20220107T040806Z
UID:1059-1641801600-1641988800@1haccpclass.com
SUMMARY:Virtual PCQI - January 10-12
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-january-10-12/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211228T080000
DTEND;TZID=America/Los_Angeles:20211230T120000
DTSTAMP:20260416T140342
CREATED:20210616T203522Z
LAST-MODIFIED:20210616T203522Z
UID:1056-1640678400-1640865600@1haccpclass.com
SUMMARY:Virtual PCQI - December 28-30
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-december-28-30/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211109T080000
DTEND;TZID=America/Los_Angeles:20211111T120000
DTSTAMP:20260416T140342
CREATED:20210616T184244Z
LAST-MODIFIED:20210616T184244Z
UID:1052-1636444800-1636632000@1haccpclass.com
SUMMARY:Virtual PCQI - November 9-11
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-november-9-11/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210922T080000
DTEND;TZID=America/Los_Angeles:20210924T120000
DTSTAMP:20260416T140342
CREATED:20210616T183611Z
LAST-MODIFIED:20210616T183611Z
UID:1049-1632297600-1632484800@1haccpclass.com
SUMMARY:Virtual PCQI - September 22-24
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-september-22-24/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210825T080000
DTEND;TZID=America/Los_Angeles:20210827T120000
DTSTAMP:20260416T140342
CREATED:20210615T215706Z
LAST-MODIFIED:20210615T215706Z
UID:1045-1629878400-1630065600@1haccpclass.com
SUMMARY:Virtual PCQI - August 25-27
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-august-25-27/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210608T070000
DTEND;TZID=America/Los_Angeles:20210610T110000
DTSTAMP:20260416T140343
CREATED:20201220T185653Z
LAST-MODIFIED:20201220T201116Z
UID:581-1623135600-1623322800@1haccpclass.com
SUMMARY:Virtual PCQI - June 8-10
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-june-8-10/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210428T070000
DTEND;TZID=America/Los_Angeles:20210430T110000
DTSTAMP:20260416T140343
CREATED:20201220T185329Z
LAST-MODIFIED:20201220T201807Z
UID:578-1619593200-1619780400@1haccpclass.com
SUMMARY:Virtual PCQI - April 28-30
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-april-28-30/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210329T070000
DTEND;TZID=America/Los_Angeles:20210331T110000
DTSTAMP:20260416T140343
CREATED:20201220T180601Z
LAST-MODIFIED:20201220T180601Z
UID:551-1617001200-1617188400@1haccpclass.com
SUMMARY:Virtual PCQI - March 29-31
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-march-29-31/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201201T080000
DTEND;TZID=America/Los_Angeles:20201203T120000
DTSTAMP:20260416T140343
CREATED:20201124T074500Z
LAST-MODIFIED:20201125T005932Z
UID:289-1606809600-1606996800@1haccpclass.com
SUMMARY:Virtual FSPCA PCQI Training
DESCRIPTION:Includes:\nDigital Book and Materials\nCertificate\n20 Hours of Training \nRequirements:\nWebcam and Microphone\nInternet Connection
URL:https://1haccpclass.com/course/virtual-fspca-pcqi-training/
CATEGORIES:PCQI Training,Virtual PCQI Training
END:VEVENT
END:VCALENDAR