Why do we need HACCP if we are already getting a Preventive Controls certification (PCQI)?

Question: Why do we need HACCP if we are already getting a Preventive Controls certification (PCQI)?

Answer: The Food Safety Modernization Act, or FSMA, focuses on the FDA’s ability to regulate companies that have historically been subject to minimal oversight. The logic and concepts have some basic similarities to HACCP, because HACCP was the foundation for this legislation. However, with the release of the final rule, industry professionals discovered there are many important distinctions in both terminology and requirements. For example, some of the twelve steps of HACCP are not required, only highly recommended, and certain terms have very specific meanings unique to the FSMA legislation.

A Newslow & Associates Food Safety HACCP Plan Development Course offers the opportunity to delve into all 12 steps, aids in compliance with the GFSI-approved food safety scheme of your choice, and teaches practical techniques for program development. HACCP gives us the tools to develop a robust and effective food safety system that satisfies both regulatory and customer requirements. By working through the twelve steps, it is possible to develop a food safety HACCP plan appropriate for any industry or product.

Our classes are unique because we encourage attendees to bring your current Food Safety HACCP Plan with you to the class. Our qualified instructors can answer your questions and will assist you with working on it in the classroom. We offer 100% confidentiality, as well as a kind and supportive environment that is conducive to discussion and learning. We value our attendees and feel that the discussions sparked from real-life examples are always the most valuable part of our training.

Our Food Safety HACCP Plan Development instructors are also PCQIs and Lead Instructors for the FDA-recognized FSPCA Preventive Controls course. We will help you write your program to satisfy both requirements with comments and evaluations from our instructors.

And now, for the very first time, we are offering an unprecedented special incentive for our valued clients to attend both courses and maximize your investment. Anyone who signs up for an FSPCA Preventive Controls for Human or Animal Food course will receive over 50% discount on a Food Safety HACCP Plan Development course! This is the first time in the history of our company that we have offered a package deal like this, so don’t miss out – sign up now! Spots are limited and we will register attendees on a first-come, first-serve basis.

Newslow & Associates’ Food Safety HACCP Plan Development course is approved by the International HACCP Alliance, or IHA. This 20-hour class satisfies the IHA requirement for HACCP training, so the certificate earned upon successful completion of the course curriculum will bear an IHA gold seal. This demonstrates that you have successfully completed an IHA-approved HACCP class in addition to earning the PCQI certification! No matter in which order you choose to take your courses, one will help you prepare for the other.

Anyone who signs up for an FSPCA Preventive Controls for Human or Animal Food course will receive over 50% discount on a Food Safety HACCP Plan Development course!


11/15/16 | 1/18/17


By Debbie Newslow

NRFSP – Certified Food Safety HACCP Manager
NRFSP – Certified Food Safety Manager
FSMA Legal Requirements: “Preventive Controls Qualified Individual

The 2011 passage of the Food Safety Modernization Act emphasizes prevention rather than response. Among the provisions of the law is the description of a Preventive Controls Qualified Individual who has the responsibility for developing and applying a food safety plan for facilities registered with the FDA. This would include all facilities that manufacture, process, pack, or hold human food.

The FDA defines the “Preventive Controls Qualified Individual” (PCQI) as someone who has completed training in the development and application of risk-based preventive controls at least equivalent to that received under the Food Safety Preventive Controls Alliance (FSPCA) standardized curriculum recognized as adequate by the FDA or be otherwise qualified through job experience to develop and apply a food safety system. The written food safety plan required of food facilities must be prepared, or its preparation overseen, by one or more PCQIs. The PCQI is also charged with overseeing both validation (confirmation that the chosen preventive controls are capable of controlling identified hazards) and management of documentation records.


Dole Food Safety Scandal

By Erika Miller

We have all heard the saying that hindsight is 20/20. Nowhere is that more apparent than in the cases of large recalls that unfold in front of the public in our current 24/7 news media world, where it seems so obvious that the company took unnecessary risks with the public’s health. Chipotle and E. coli from fresh local produce, CRF Frozen Foods and Listeria, and Gold Medal flour and E. coli have all spurred recent recalls that have received heavy coverage in the media because they have touched so many lives. It’s impossible to put a price on something that never happened, and Quality Assurance personnel are not psychic – but we do have historical data, facts and test results, and must use them to make informed decisions. Sadly, we now have another case to study, with multiple deaths, hospitalizations and likely countless unreported illnesses that will never be recorded.

Why should I attend an FSSC 22000 training class?

Why should I attend an FSSC 22000 training class if we are certified to (or working towards) a different GFSI-approved food safety scheme? 

Our Primary instructor is Debby Newslow, the author of “Food Safety Management Programs Applications, Best Practices and Compliance” (CRC Press, 2014). This text is used as the foundation for the workshop, and focuses on best practices no matter which GFSI-approved scheme is chosen by an organization. In the past, class attendance has averaged approximately 50% of attendees either certified to or pursuing certification to a scheme other than FSSC 22000. As is true for all of our workshops, the topics are focused on the needs of the attendees.

As educators, we offer many different types of training, but we tend to focus on FSSC 22000 (Food Safety System Certification) unless specifically requested to do a different Global Food Safety Initiative (GFSI) approved food safety scheme on-site for a client. We do this because FSSC is the least prescriptive, most flexible and adaptive GFSI-approved food safety scheme, as well as the only one that is administered by a non-profit organization. Many clients may look at this course offering and assume it is not for them because they are approved to SQF Level 3, BRC or another GFSI-approved food safety scheme.


Hello, I am so glad spring is here. I love this time of year! So far, this year has just flown by. I hope everyone is doing well and looking forward to warmer weather, flowers blooming, and possibly going to the beach. 

We have had many questions lately related to the new FSMA regulations. The question that has been asked the most is “If I am compliant with the GFSI approved food safety scheme that I am currently using, isn’t that enough to make my company compliant with the FDA’s new FSMA Preventive Controls for Human and Animal Food (21CFR117)?”

Having an effective food safety management program that is compliant to an approved GFSI food scheme does provide some of the information and a good foundation for the new regulation. On the other hand, an operation must address “preventive controls” and have a trained Preventive Controls Qualified Individual (PCQI) or someone qualified through education and job experience (or a combination of both). These regulations are so new that nothing has been issued that would explain in detail the education or job experience the FDA would consider to be equivalent to the standardized curriculum. Since no one is really sure what the FDA will accept for education and job training, it is recommended that you have someone affiliated with your company pursue the PCQI training. You don’t want to wait until the FDA audit to find out that you don’t meet the criteria to satisfy the new regulations.