Preventive Control Qualification Instructor (PCQI) Training
In addition to obtaining PCQI qualification, you can learn the latest hygiene management methods.
The first Japanese language course based on FDA-approved curriculum held online in Japan
カリキュラムのアップデートについて
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今回、カリキュラムを運営しているFSPCA※からの方針
・これまでのVer1.2テキストによるカリキュラムは、2025年6月30日に終了致します
・2025年7月以降は、Ver2.0テキストにより運用することとなりました
・Ver2.0テキストは2025年1月1日より解禁となります
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Ver2.0テキストについて（大きな変更点）
・FDAの最新の考え方に基づき、ハザードガイドに基づくハザード分析の章の更新
・各予防コントロールの章における検証および記録管理の構成要素のカバー範囲の再編成
・各予防コントロールの構成要素についてのより多くの事例の追加
・重複を減らすための章内の資料のスリム化 など
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Ver1.2テキストでトレーニングを受けたPCQIの資格について
・PCQIは新しいカリキュラムのコースを再受講する必要はありません
・FSPCAからは「更新されたカリキュラムを受講する利点として、直近で発行されたFDAの
ガイダンス情報を含む内容を学ぶことができ、FDAの最新の考え方に沿うことができるようになる」
と報告しています
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You can easily learn HARPC (HACCP), the next generation of HACCP.
Our experienced instructors, who have experience in many food manufacturing sites, will provide clear and friendly instruction.
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米国・食品安全強化法 FSMA103条「ヒト向け食品の予防コントロール」(Preventive Controls for Human Food, PCHF)で義務づけられた予防管理適格者 PCQI (Preventive Control Qualified Individual) 資格が取得できます
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他の研修機関にはない「動画を用いた食品安全計画の作成演習」でより実践的です
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You can easily learn HARPC (HACCP), the next generation of HACCP.
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HACCPやFSSC22000などとの差異が整理できます
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HACCPやISO22000、FSSC22000の構築支援で培った経験・ノウハウを活かし、わかりやすい解説を交えた研修を行います
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Our experienced instructors, who have experience in many food manufacturing sites, will provide clear and friendly instruction.
開催実績
Number of participants to date: 510
Web-based 38 times
30 face-to-face meetings (17 in Tokyo, 3 in Hakata, 2 in Yokohama, 1 each in Sapporo, Kobe, Niigata, Aomori, Yamanashi, Osaka, Nagoya and Shimane)
Course Overview
Day 1 (9:00-18:00)
Chapter 1. Introduction to Courses and Preventive Controls 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. Resources for Developing a Food Safety Plan
Day 2 (9:00-18:00)
Chapter 8. Hazard Analysis and Determining Preventive Controls Chapter 9. Process Preventive Controls Chapter 10. Food Allergen Preventive Controls Chapter 11. Sanitation Preventive Controls Chapter 12. Supply Chain Programs
Day 3 (9am-4pm )
Chapter 13. Verification and Validation Procedures Chapter 14. Record-Keeping Procedures Chapter 15. Recall Plans Chapter 16. Regulatory Overview
※PCQI証書は登録後にダウンロードして入手頂けます
※上記の3日間連続して受講してください
※価格は予告なく変更する場合があります
Upcoming Events
Web-type
・2025年 1月15日～ 1月17日（満席締切）
・2025年 2月19日～ 2月21日（満席締切）
・2025年 3月 3日～ 3月 5日
・2025年 3月17日～ 3月19日
・2025年 4月14日～ 4月16日
・2025年 5月12日～ 5月14日
To apply, please click on the date you would like
集合型 開催未定
*We do not accept applications from other businesses, such as consultants or educational and training institutions.
If you make a mistake in your application or transfer, we will refund the amount minus the transfer fee.
Tuition
Per person
3日間通し 139,700円（税込）
※テキスト送料込、証書発行費込
－ 受講料内訳（税抜） ：127,000円
－ 消費税10％ ： 12,700円
※振込手数料はご負担のほどよろしくお願いします
※弊センターはインボイス制度の免税事業者のため、インボイス対応の領収書を発行致しません
※御見積書、請求書の発行対応は致しません
※振込明細書をもって領収書に代えさせて頂きます
※上記の料金は、お一人様あたりの価格です
※全カリキュラム終了後、FSPCAのPCQI 証明書が発行されます
※一般社団法人食品科学技術機構との共催
※コンサルタントや教育研修機関など、同業者様からのお申込みはお断りさせて頂きます
※Web型は最大15名の受付で締切ります
Target Audience
・対米輸出企業の品質管理や食品安全チームの方
・食品輸出業でサプライヤー管理を行っている方
・FDA査察対応の担当者
・最新の食品安全管理手法 HARPC（ハープシー）を学ばれたい方
text
After confirming your payment , we will send you the text.
*The text will be sent to your specified address.
If the address you entered during application is different from the shipping address, please contact us via the inquiry page.
Applications will close one week before the event.
*Please note that it will take longer than usual (3 days or more) to reach remote islands, so please apply/pay well in advance.
* Depending on the weather and traffic conditions, it may take longer.
*Please note that you will be responsible for the actual shipping costs for overseas shipping.
受講の際
In accordance with regulations, we will record your attendance.
Please bring a computer with a camera and microphone as there will be group exercises.
When taking the online course
※ご用意いただくもの
One computer per participant (Please refrain from using smartphones and tablets)
A stable internet connection
Microphone, webcam, and speakers for video calling
Web conferencing system used: Zoom
(We recommend using the app, but you can also join using a browser.)Recommended OS: Windows 10 or later, MacOS 10.13 or later
Recommended browsers: We recommend the latest version of any browser.
Google Chrome (recommended), Mozilla Firefox, Microsoft Edge, Apple Safari (MacOS only)Recommended communication speed: 1.0 Mbps (receiving) or higher, 0.6 Mbps (transmitting) or higher
Although a WiFi connection (wireless LAN) is possible, a wired LAN connection is recommended for a more stable connection.
Please note that when using WiFi, data usage will vary depending on your environment, but you can expect to use approximately 600MB of data per hour.
*Please refer to the video linked below for how to join a Zoom meeting . How to join a meeting (external link)
Please check here for the test connection setting method. Click here for the explanation of the test connection (external link)
Please test the connection in advance using the link below . Test connection is here (external link).
ご参考
*This training can be conducted by dispatching instructors as in-house training.
*Upon request, we can also assist with creating a food safety plan and responding to inspections at a later date.
We also recommend that you take the Food Defense Qualified Individual (FDQI) training course at the same time.
By building a comprehensive food safety management system from the perspectives of both food defense and preventive control, we will help you acquire stronger risk management capabilities and improve the safety and reliability of your business.
Frequently Asked Questions (FAQ)
Lecturer brief history
今城 敏（いまなりさとし）
Food Safety Technology Center
Visiting Professor, Niigata University of Food and Agriculture
Visiting Researcher, Ritsumeikan University
He is an expert in food safety technology, with a particular focus on microbiological quality assurance.
As a microbiologist and quality assurance manager at a major food manufacturer, he utilizes his knowledge of predictive microbiology in food microbial detection and control technology and sterilization engineering to set and validate conditions for heat sterilization of tea beverages, canned coffee, retort foods, etc., and evaluates them through challenge tests using potentially harmful bacteria such as botulinum.
Currently, while training a large number of HACCP managers and PCQI preventive management qualified individuals, he emphasizes the importance of establishing solid scientific evidence.
We support the visualization of trust through the accumulation of food safety measures based on scientific evidence and the development of human resources who can take responsibility for food safety.
They also provide advice such as suggesting improvements to formulations to increase shelf life and reviewing hygiene management to improve profits.
Advisor to the Ministry of Agriculture, Forestry and Fisheries FCP, Advisor to the Tokyo Keiken-in Foundation, Principal Auditor for ISO 22000 (IRCA), etc.