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 PCQI, SQF 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!
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).
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.
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.
KATHRIN WALLACE, R&D/QC MANAGER, CARMI FLAVORS
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.
NEDA RAHIMI, SENIOR QUALITY CONTROL MANAGER, SUNRISE POULTRY PROCESSORS LTD.
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.
MARYANN CRUZ, QA MANAGER, PBF PITA BREAD FACTORY LTD. BURNABY, BC.
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.
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.
This course is an Accredited HACCP Course, as recognized by the HACCP Alliance, and is executed and facilitated by SAI Global Lead Instructors.