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DTSTART;TZID=America/Los_Angeles:20211109T080000
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DTSTAMP:20260416T122929
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:20260416T122929
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:20260416T122929
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:20260416T122929
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:20260416T122929
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:20260416T122929
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:20260416T122929
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
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