Combined PCQI & HACCP Class

The Hazard-Analysis and Preventive Controls Rule of the US Food and Drug Administration indicates a Preventive Controls Qualified Individual must conduct or oversee certain aspects of the Food Safety Plan. The FSPCA Preventive Controls Course provides that training for your team.  Unfortunately, the FSPCA Preventive Controls Course “by itself” does not fulfill customer and third-party audit requirements for HACCP training.  To meet your needs, EAGLE has partnered with HACCP Consulting Group (HCG) to provide both trainings in one course!  HCG is one of the few companies offering a combined course, under the permission of the FSPCA and the International HACCP Alliance.  Participants receive all the training they need for both classes in 3 days rather than spending up to 4.5 days to achieve this goal. Two certificates are issued at the completion of the course!

DATE, TIME & LOCATION
July 29-31, 2020 | 8:00AM-5:00PM Daily EST

The class will be held at EAGLE Certification Group located in the Stratacache Tower.
40 N. Main St., Suite 1880 | Dayton, OH 45423.  Click here for hotel information, directions to EAGLE’s office and parking information.

COST
$895 per person. A 10% discount applies when three or more persons from the same company register at the same time. Cost includes lunch daily as well as all training materials that you can use to help communicate the requirements to your staff. If three or more persons from the same company register at the same time, a 10% discount is applicable.

INSTRUCTOR – CATHY CRAWFORD, PRESIDENT OF HACCP CONSULTING GROUP
Cathy specializes in food defense programs and was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.

Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. In addition to her contributions within the HACCP Consulting Group, she is also a Senior Consultant for the Quality Support Group and was an adjunct instructor at the Culinary Institute of Virginia.

CANCELLATION POLICY
If you cancel greater than 15 days in advance of the first day of class, a cancellation fee of $150 will apply. If you cancel 14 days or less prior to the first day of class, the total amount is non-refundable. If minimum class size is not met for this event, it may be cancelled and notification will be provided at least 21 days prior to the event. Participants will be notified and provided a 100% refund if EAGLE should cancel the class.