Private Courses

Private Food Safety Courses

Let Sirocco Consulting come to you!

We provide on-location Food Safety training services in Canada and the United States. Book a private training session for up to 10 members, and get your team certified!

Course areas are listed below, and include PCQISQF and HACCP. If the training or certification you are seeking is not listed, please contact us with your inquiries. If we are unable to serve you, we will connect you to the right place!

About the Instructor

Karine Lawrence, Sirocco Principal, has worked for the Canadian and US wine and food industry for over sixteen years and brings an extensive working knowledge in Food Safety and Quality Management Systems (GMP, HACCP, SQF, Preventive Controls for Human Food) including regulatory compliance, program implementation and auditing. Karine holds a Master of Food Science degree as well as a diplôme d’ingénieur (specialized in agri-food industries). She is a FSPCA Lead instructor, an approved Food Safety Advisor (FSA), Certified Safe Quality Food (SQF) trainer/consultant and Certified HACCP professional (CHA-ASQ, CCHP).

Looking for scheduled courses instead? View Upcoming Courses.

PCQI Training Course

This course offered by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by U.S. Food and Drug Administration. The FSPCA provides training programs to assist the food industry to achieve compliance with the U.S. Food and Drug Administration (FDA) Hazard Analysis and Risk-based Preventive Controls for human food regulation.

Successful completion of this course is one way to meet the requirements for a “preventive controls qualified individual or PCQI.” Under the rule, the PCQI, which can be a company employee or a consultant, prepares or oversees the preparation of the food safety plan, validates preventive controls, performs a review of food safety documents and reassesses the plan a minimum of every 3 years or when changes are required.

This 2.5-day instructor-led course is designed as a workshop to allow participants to gain the knowledge and skills to develop a food safety plan that meets FDA’s Preventive Control Human Food requirements. Participants will take part in group exercises and will assess the safety of an array of Ready-to-Eat (RTE) and non-RTE food products. The course constitutes a robust and well-designed refresher for food safety/quality professionals that are already familiar with HACCP principles. The curriculum provides many examples of ways to meet record-keeping requirements under the regulation. Quoted Course Fee includes training materials, manuals, and PCQI certificates for up to 10 people.

Experts agree that there is value in taking the 2.5-day instructor-led workshop; click here to learn more.

PCQI Course Testimonials

I recently attended the training session for PCQI (Preventive Controls Qualified Individual) required by the FDA for food exporters and U.S. food processing facilities. Karine Lawrence presented a clear view of the requirements and provided good practical example on how to implement them. She worked her way through the extensive manual in a knowledgeable, effective, clear and timely manner while allowing for participation and discussion of the people attending the course. She followed up and researched questions that she did not have immediate answers to and provided valuable information based on her experience in the area of food safety.


I attended the FSPCA Preventive Controls (Human Food)/PCQI course offered in Vancouver, British Columbia. Course materials were good, the mentoring approach was good, and working with other people in group setting made the course content much clearer. Karine Lawrence, the PCQI instructor did a good job of communicating and making it a more intimate arrangement. She provided good references along with the course material.  Overall, I really enjoyed the course and learned a lot.


I got a better understanding of the Food Safety Plan required for FSMA from this [FDA’s Preventive Controls Human Food] training. Karine has skillfully conducted the training as she provided fact-based examples and links to additional resources to help first-timers build an FSP.  Karine was a wonderful trainer with her knowledge of the subject matter and extensive experience in food safety.


Contact Sirocco for a Quote on private PCQI training courses

Implementing SQF Systems

Learn about SQF’s Quality Systems for Food Manufacturing – Based on SQF Code Edition 8.

Our courses on SQF systems are taught by Karine Lawrence of Sirocco through SAI Global. The following course description is directly provided by SAI Global.

Course Objectives

This course is intended for quality, technical and managerial staff working in food manufacturing who seeks to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code.


  • Candidates must have successfully completed examinable HACCP training, and either Implementing SQF Systems training (minimum: edition 7), or Auditing SQF Systems/Lead SQF Auditor training (minimum: edition 7)

Who Should Attend?

  • Quality, technical and managerial staff working in food manufacturing

Key Session Topics

  • An understanding of the link between product quality and quality management principles
  • Explain the product quality parameters within a food industry sector or facility
  • Apply the HACCP method to monitor and control quality parameters
  • Understand and apply the ‘cost of quality’ model within a facility
  • Apply the PDCA cycle to improve quality outcomes
  • Understand how quality management principles impact on product quality and productivity
  • Apply and improve quality management principles within a facility

Request a Quote for SQF training and certification for your business

Food HACCP Plan Development

Gain a practical understanding of Hazard Analysis Critical Control Points (HACCP).

Our courses on HACCP are taught by Karine Lawrence of Sirocco through SAI Global. The following course description is directly provided by SAI Global.

Course Objectives

This in-depth course enables attendees to gain a practical understanding of Hazard Analysis Critical Control Points (HACCP), and learn how to develop and implement a HACCP system to meet customer and regulatory requirements.

HACCP is the basis for all food safety management systems and the universally accepted tool to identify and eliminate food safety hazards.

This course meets the formal HACCP training requirements for SQF, BRC, IFS,FSSC 22000 and all other food safety standards and is approved by the International HACCP Alliance.

Who Should Attend?

  • This course is ideal for food industry professionals in production, research and development, quality assurance/control
  • Business Owners
  • Management Personnel who required to understand and apply HACCP

Key Session Topics

  • Understand the legislative framework applicable to the food industry
  • Demonstrate a practical understanding of Hazard Analysis Critical Control Point (HACCP)
  • Evaluate and classify food safety hazards
  • Develop and implement a HACCP system into an organization


This course is an Accredited HACCP Course, as recognized by the HACCP Alliance, and is executed and facilitated by SAI Global Lead Instructors.

Questions? Ready to get started? Drop us a line!