Food Safety Training Course Offered for Food Processors in Ames

By Andi Anderson

Food processors and food safety professionals are invited to attend an FDA‑recognized food safety training course being offered in Ames. The program is hosted by the Food Innovation and Business Hub in partnership with the Iowa State University Extension and Outreach Farm, Food, and Enterprise Development Program.

The course is titled Food Safety Preventive Controls Alliance Preventive Controls for Human Food Version 2.0.

Participants can choose between two training formats. The first option is a three‑day, in‑person course scheduled from June 2 through June 4.

The second option is a hybrid format that allows participants to complete Part One online at their own pace, followed by an instructor‑led Part Two session on September 17. Both formats deliver the same essential training content.

The course is designed for food processors and individuals responsible for developing, managing, or overseeing food safety plans at food processing facilities.

Participants who successfully complete the program will meet the FDA requirement to be recognized as a Preventive Controls Qualified Individual, also known as a PCQI.

The curriculum was developed by the Food Safety Preventive Controls Alliance and is recognized by the FDA as the standardized training for compliance with the Preventive Controls for Human Food rule.

Participants will gain practical knowledge in hazard analysis, risk‑based preventive controls, and current good manufacturing practices, all of which are essential for safe food production.

PCQI recognition is not a certification but equips participants with the knowledge and skills required to fulfill regulatory responsibilities.

Under federal regulations, a PCQI is responsible for preparing and overseeing food safety plans, validating preventive controls, reviewing records, reanalyzing food safety plans, and supporting regulatory compliance.

“The FSCPA Preventive Controls for Human Food 2.0 course is a new version, so it’s a great opportunity for food processors to meet PCQI requirements and hear updated information,” said Hansen. “Also, many trainings are only available virtually, so having an in‑person option is a big benefit, and we’re excited to be offering it.”

The registration fee for the three‑day in‑person course is $700 per participant. The registration fee for the hybrid course is $400 per participant. Space is limited, and early registration is encouraged.

The Food Innovation and Business Hub can also provide on‑site training customized for individual facilities. For more information, participants can contact Hansen at hefuller@iastate.edu.

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