CSQ CERTIFICATION
The CSQ Certification Program and applicable standards were built around ISO/IEC 17067
FSPCA Curriculum · Live In-Person · St. Louis
PCQI Certified in 3 Days — Live in St. Louis
Earn the Preventive Controls Qualified Individual credential FDA's FSMA rule requires. Three days, in person in St. Louis, led by an FSPCA Lead Instructor — build a real Food Safety Plan with hands-on guidance, not a recorded screen.
★★★★★
"This PCQI course was exactly what our facility needed. The instructor walked us through building our food safety plan step by step. I felt completely prepared for our FDA inspection."
EXCEEDED EXPECTATIONS
WOULD RECOMMEND
— Verified Student Survey Response
🎓 Next session: July 27–29, 2026 · St. Louis, MO — Early Bird $899 ends June 30. Limited seats.
FSPCA Curriculum
Meals & Materials Included
Certificate of Completion
PCQI 2.0 Certification Training
PCQI 2.0 Training
Stay ahead in food safety with our PCQI V2.0 training, built to deliver the most current knowledge and skills. This comprehensive, FSPCA-aligned course covers the latest FDA requirements for Preventive Controls for Human Food, empowering you to develop and implement a Food Safety Plan that meets regulatory standards.
At Kiwa ASI, we're committed to helping your team succeed. With expert trainers, industry-leading resources, and years of experience, we give you the support you need to navigate the complexities of food safety compliance. Whether you're updating an existing Food Safety Plan or building one from the ground up, Kiwa ASI is your trusted partner for high-quality training that prepares your team to protect your business and your consumers.
Upcoming Session
July 27–29, 2026
Mon & Tue 8:30 AM – 5:00 PM · Wed 8:30 AM – 3:30 PM CT
The Crossings at Northwest · St. Louis, MO · 22-hour course
In-Person Early Bird Ends June 30$899
Regular In-Person$1,099
Need to train 6+ people? Ask about on-site private training
Day-by-Day Schedule
PCQI 2.0 Training Agenda
Three days of structured, FSPCA-curriculum instruction at the Kiwa ASI training room, broken into timed sections with built-in breaks, exercises, and group work.
8:30 AM – 10:00 AMKiwa ASI Training RoomSection 1
| 8:00 – 8:30 | Preface: Overview and Agenda for Participant Course and Introductions (30 minutes) |
| 8:30 – 9:10 | Chapter 1: Food Safety Plan Overview for Preventive Controls for Human Food (30 minutes) & Exercise (10 minutes) |
| 9:10 – 10:00 | Chapter 2: Current Good Manufacturing Practice and Prerequisite Programs for Human Food (50 minutes) |
10:00 – 10:15 Break
10:15 AM – 12:15 PMKiwa ASI Training RoomSection 2
| 10:15 – 11:15 | Chapter 3: Biological Food Safety Hazards for Human Food (60 minutes) |
| 11:15 – 12:15 | Chapter 4: Chemical, Physical, and Economically Motivated Food Safety Hazards for Human Food (60 minutes) |
12:15 – 1:15 Lunch
1:15 PM – 2:15 PMKiwa ASI Training RoomSection 3
| 1:15 – 2:15 | Chapter 5: Preliminary Steps in Developing a Food Safety Plan for Human Food (60 minutes) |
2:15 – 2:30 Break
2:30 PM – 4:30 PMKiwa ASI Training RoomSection 4
| 2:30 – 4:15 | Chapter 6: Hazard Analysis for Human Food (Hazard Identification) & Exercise Part 1 & 2 Using FDA's Hazard Guide (105 minutes) |
| 4:15 – 4:30 | Questions / Expectations for Day 2 (15 minutes) |
8:00 AM – 11:10 AMKiwa ASI Training RoomSection 5
| 8:00 – 8:10 | Sign-in, Questions from Previous Day (10 minutes) |
| 8:10 – 8:55 | Chapter 6: Hazard Analysis for Human Food (Hazard Evaluation) (45 minutes) |
| 8:55 – 11:10 | Chapter 7: Preventive Controls Determination for Human Food (45 minutes) & Exercise using Food Safety Plan Teaching Example(s) (90 minutes) |
11:10 – 11:20 10-Minute Break
11:20 AM – 12:05 PMKiwa ASI Training RoomSection 6
| 11:20 – 12:05 | Chapter 8: Process Preventive Controls for Human Food – Parameters and Values, Including Critical Limits (45 minutes) |
12:05 – 12:35 30-Minute Lunch
12:35 PM – 3:05 PMKiwa ASI Training RoomSection 7
| 12:35 – 1:25 | Chapter 9: Process Preventive Controls for Human Food – Monitoring and Corrective Action (50 minutes) |
| 1:25 – 3:05 | Chapter 10: Process Preventive Controls for Human Food – Verification and Recordkeeping (70 minutes) & Exercise |
3:05 – 3:15 10-Minute Break
3:15 PM – 5:05 PMKiwa ASI Training RoomSection 8
| 3:15 – 4:55 | Chapter 11: Food Allergen Preventive Controls for Human Food (70 minutes) & Exercise using Food Safety Plan Teaching Example(s) (30 minutes) |
| 4:55 – 5:05 | Questions / Expectations for Day 3 (10 minutes) |
8:00 AM – 11:00 AMKiwa ASI Training RoomSection 9
| 8:00 – 8:10 | Sign-in, Questions from Previous Day (10 minutes) |
| 8:10 – 9:30 | Chapter 12: Sanitation Preventive Controls for Human Food (60 minutes) & Exercise using Food Safety Plan Teaching Example(s) (20 minutes) *Appendices 5 & 6 may be presented during Chapter 12 — adjust time accordingly. |
| 9:30 – 11:00 | Chapter 13: Supply-Chain Preventive Controls for Human Food (70 minutes) & Exercise using Food Safety Plan Teaching Example(s) (20 minutes) |
11:00 – 11:10 10-Minute Break
11:10 AM – 1:55 PMKiwa ASI Training RoomSection 10
| 11:10 – 11:40 | Chapter 14: Food Safety Plan Implementation and Management for Human Food (30 minutes) |
| 11:40 – 12:20 | Chapter 15: Recall Plan for Human Food (30 minutes) & Group Exercise (10 minutes) |
| 12:20 – 1:05 | Chapter 16: Regulation Overview – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (45 minutes) |
| 1:05 – 1:25 | FSPCA's Form_0064 Slides at end of Chapter 16 (20 minutes) |
| 1:25 – 1:40 | *Appendix 7: FDA Regulatory Oversight (15 minutes) — optional |
| 1:40 – 1:55 | Final Questions, Participant Course Certificates (15 minutes) |
Where You'll Train
Venue & Logistics
The Crossings at Northwest
500 NW Plz Dr Suite, St. Ann, MO 63074 — 1st Floor Conference Room
Parking & Directions
Ample free parking is available on-site at The Crossings at Northwest.
Meals & Refreshments
Complimentary refreshments and lunch are provided each day. Let us know in advance of any dietary restrictions or allergies.
Nearby Accommodation
- Marriott St. Louis Airport
- Hilton Garden Inn St. Louis Airport
- Hampton Inn St. Louis-Airport
What to Bring
All training materials are provided. Bring a notebook or laptop for additional notes. Layers are advisable, as room temperatures may vary.
Accessibility
The venue is fully accessible. Please notify us in advance at info@asifood.com if special accommodations are required.
Cancellation & Rescheduling
Notify us at least 14 days prior to the event for cancellations or rescheduling. Late cancellations may be subject to fees as detailed in your registration confirmation.
Your Instructor
Learn from an industry professional with over 15 years of hands-on experience.
Harmeet Kaur
Director of Training & Consulting Services, Kiwa ASI
Harmeet brings nearly two decades of food safety consulting and training experience to every class. She has worked with companies ranging from small startups to multinational corporations, helping them navigate regulatory compliance, quality systems, and audit readiness.
As a certified lead instructor and approved training partner, Harmeet combines deep technical knowledge with practical, real-world insight. She takes a collaborative approach, working closely with clients to develop customized solutions — from HACCP plans and FDA Food Safety Plans to internal audits and staff training.
Lead Instructor
Approved Training Partner
Certified Auditor
HACCP Specialist
M.S. Food Science
Frequently Asked Questions About PCQI Training
A Preventive Controls Qualified Individual (PCQI) is the person FDA's FSMA Preventive Controls for Human Food rule (21 CFR Part 117) requires to prepare or oversee a facility's Food Safety Plan, including validation, records review, and reanalysis. Completing the standardized FSPCA curriculum is the most widely recognized way to qualify as a PCQI, and your facility must have one to meet the rule.
Yes. Kiwa ASI's PCQI 2.0 training follows the standardized Preventive Controls for Human Food curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA) and is delivered by an FSPCA Lead Instructor. Upon completion you receive a Certificate of Completion documenting PCQI training as required under FSMA.
It's a 22-hour course delivered over three consecutive days, in person in St. Louis, MO at The Crossings at Northwest (500 NW Plz Dr Suite, St. Ann, MO 63074, 1st Floor Conference Room). Sessions run 8:30 AM – 5:00 PM CT on Monday and Tuesday and 8:30 AM – 3:30 PM CT on Wednesday.
This is a live, in-person classroom course — not a pre-recorded, self-paced program. You learn directly from an FSPCA Lead Instructor and work through hazard analysis and Food Safety Plan exercises with real-time guidance, alongside other food safety professionals.
In-person Early Bird pricing is $899 per seat and ends June 30. Regular in-person pricing is $1,099 per seat. Tuition includes all course materials plus complimentary refreshments and lunch each day. Group pricing is available for teams of six or more — contact info@asifood.com or call 1 (800) 477-0778.
Upon successful completion you receive a Certificate of Completion that meets FSMA's PCQI training requirement. This is the documentation auditors, FDA investigators, and GFSI certification bodies look for as proof your Food Safety Plan was prepared by a qualified individual.
The course is built for current Preventive Controls Qualified Individuals, food safety professionals, quality assurance and quality control managers, regulatory compliance specialists, and food manufacturing and processing personnel who develop, own, or oversee a Food Safety Plan.
HACCP training focuses on the seven HACCP principles and HACCP plan development based on the Codex Alimentarius. PCQI training covers the broader FSMA Preventive Controls for Human Food rule (21 CFR 117) — HACCP-based principles plus allergen, sanitation, and supply-chain controls, recall plans, and recordkeeping. Many professionals need both, and Kiwa ASI offers both courses.
Yes. Please notify us at least 14 days prior to the event to cancel or reschedule. Late cancellations may be subject to fees as detailed in your registration confirmation. Contact info@asifood.com or call 1 (800) 477-0778.