This 2-hour, mid-day session is designed for individuals who have previously completed the original FSPCA PCQI training and want to stay current with the latest curriculum updates recognized by the FDA as appropriate for PCQI training. The session covers key regulatory changes, evolving food safety risks, and updated best practices in hazard analysis, supply-chain programs, and verification activities.

Ideal for food safety professionals looking to refresh their knowledge and maintain compliance, the course includes a certificate of completion verifying updated PCQI qualifications.

DATES AND TIME
This class is available on two different days:
Wednesday, July 23rd or Wednesday, August 6th, 2025 | 1:00-3:00 PM ET

COST
$225 USD per person.

Please note: Class participation is valid only for the person registered for the class. No other participants are permitted to attend the course without a paid registration. Persons who register less than 2 weeks before the class are not guaranteed hard copy materials on time for class.

HACCP Consulting Group will email course login details about a week before the course start date. If you don’t receive this email, please notify EAGLE at info@eaglecertificationgroup.com.

INSTRUCTOR – Cathy Crawford
Cathy is the President of HACCP Consulting Group. She 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
There is no cancellation fee. Refunds will be provided only if cancellation is 3 or more days prior to the event. If the class is cancelled, all funds will be returned to participant. If client wishes to transfer to another course, it must be within 6 months.