FSMA 'Qualified Individual' Training & Certification 2-Modules


A “Qualified Individual” is defined under 21 CFR 117.3 as follows:  Qualified individual means a person who has the education, training, or experience (or a combination thereof) necessary to manufacture, process, pack, or hold clean and safe food as appropriate to the individual's assigned duties.


This webinar will review the standardized curriculum developed by the "Food Safety Preventive Controls Alliance" (FSPCA). Although this training would not necessarily meet the requirements for an FSPCA Preventive Controls Qualified Individual (“PCQI”) taking the 2 ½-day in-person course, this webinar provides an invaluable overview of those requirements, and will be in sufficient detail to provide training for the Qualified Individual (“QI”) under FSMA requirements.


Food Seminars International has partnered with Environ Health Associates to offer this 4-hour recorded webinar for persons seeking a Certificate of Training in an overview of FSMA materials. While not meeting the requirements of the standardized curriculum, it is based on the official FSPCA curriculum in a streamlined format, suitable for workers to understand Preventive Controls and Good Manufacturing Practices.


 Course features:

  • Includes Complete 526-Page FSPCA Preventive Controls Qualified Individual course book
  • A complete review of the standardized curriculum in two-2 hour recorded webinar sessions
  • Suitable for workers and anyone who wants an overview of Preventive Controls and GMP
  • Environ Health Associates, Inc. provides a Certificate of Training to successful students


 Content of Course:

                                                               Module 1  (2 hrs 17min)

            Chapter 1:  Introduction to Course

            Chapter 2:  Food Safety Plan Overview

            Chapter 3:  Good Manufacturing Practices and Other Prerequisite Programs

            Chapter 4:  Biological Food Safety Hazards

            Chapter 5:  Chemical, Physical, and Economically Motivated Food Safety Hazards

            Chapter 6:  Preliminary Steps in Developing a Food Safety Plan

            Chapter 7:  Hazard Analysis and Preventive Controls Determination

                                                                 Module 2  (2 hrs 1min)

            Chapter 8:   Process Preventive Controls

            Chapter 9:   Food Allergen Preventive Controls

            Chapter 10: Sanitation Preventive Controls

            Chapter 11: Supply Chain Preventive Controls

            Chapter 12: Verification and Validation Procedures

            Chapter 14: Record-keeping Procedures

            Chapter 15: Recall Plan

            Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk 



Presenter:  Roy E. Costa, R.S, M.S., M.B.A.

Mr. Costa is President of Environ Health Associates, and is a Registered Sanitarian with over 30 years of experience in the field of disease prevention, public health, and education. He is a designated FSPCA Lead Instructor.  

He has conducted hundreds of training sessions having trained more than 12,000 individuals. His regulatory experience as an environmental investigator includes over 100 epidemiological investigations of illness outbreaks, including E. coli, salmonellosis, shigellosis, hepatitis A, norovirus, tuberculosis, scabies, and MRSA among others. In the area of food safety and related fields, he has delivered more than 100 presentations, published more than 50 articles and technical reports, and has been interviewed for television, radio, and newspapers more than a dozen times. Mr. Costa has served as both the Past President of the Florida Association for Food Protection, as well as the Florida Environmental Health Association.




  • Item #: 0706gQI
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Price $299.00