FSPCA Preventive Controls for Human Food Participant Course (Version 2.0)

For professionals seeking Preventive Controls Qualified Individual (PCQI) credentials, the multi-day FSPCA course (Monday–Tuesday 9 a.m.–6 p.m. and Wednesday 1 p.m.–5 p.m., $1,675 early bird rate through March 31) provides the FDA-recognized standardized curriculum. Led by Juan Silva, Ph.D., of Mississippi State University and Martin Bucknavage, M.B.A. of Penn State University, the program fulfills regulatory training requirements under the Preventive Controls for Human Food rule.

The course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the standardized curriculum recognized by FDA. Successfully completing this course will meet the requirements for a Preventive Controls Qualified Individual (PCQI).

When asked why food safety professionals should attend the course this year, Martin Bucknavage said, "The PCHF Version 2.0 is a must for the food industry professional. Regardless of whether this is your first time taking the FSCPA Preventive Control for Human Foods Course, or if you have taken Version 1, Version 2.0 will provide attendees with the most recent information on successfully developing and implementing a Food Safety Plan in accordance with FDA guidelines. New to this version is the use of hazard analysis tools outlined in FDA's Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry. There are also significant updates to sections on allergen control, as well as supply chain controls. Additional information has been added on hazards of concern for today's food supply chain, specifically heavy metals and bacterial pathogens. Keep your credentials current by taking this important PCHF Version 2.0 training provided by instructors who were involved in its development."

Dr. Juan Silva noted that this in-depth course will help attendees understand the revised hazard analysis process in the same way that FDA investigators are taught. HACCP and Preventive Controls for Human Food principles will be thoroughly reviewed in a streamlined curricula to help attendees implement these principles in their work.

AI in Food Safety: Ethical and Efficient Document Writing

Leading the conversation on emerging technology is "AI in Food Safety: Ethical and Efficient Food Safety Document Writing," a full-day workshop (9 a.m.–5 p.m., $950 early bird rate). The course is led by Abby Snyder, Ph.D., Associate Professor of Food Science at Cornell University, alongside Cornell colleague Martin Wiedmann, Ph.D. and Calvin Slaughter.

Attendees will gain hands-on experience using AI to generate document drafts, experiment with different prompt engineering strategies to achieve precise, context-aware outputs, and understand how various technical approaches (e.g., inference with large language models, retrieval-augmented generation, fine-tuning) can enhance document quality and consistency. The course also covers the ethical use of AI so that participants are prepared to integrate AI safely and responsibly into their documentation workflows. The day concludes with breakout workshops, where attendees will refine documents with instructor guidance. Laptops are required.

Food Fraud Prevention Workshop and Certificate Course

Food fraud continues to challenge global supply chains, and this one-day, 9 a.m.–5 p.m. course ($650 early bird rate) tackles prevention head-on. Led by John Spink, Ph.D., of Michigan State University, the program shifts the focus from detection to prevention.

Participants will conduct a food fraud vulnerability assessment—a requirement for GFSI-benchmarked schemes such as BRC, SQF, FSSC 22000, and IFS—and develop a management system designed to reduce risk proactively. Upon completion, attendees will receive a certificate from the Food Fraud Prevention Think Tank.

Application of the Principles of Hazard Analysis—Beyond the Basics

A strong hazard analysis remains the backbone of any effective HACCP or food safety plan. This interactive course (9 a.m.–5 p.m., $650 early bird rate) is led by Sara Mortimore, M.Sc., FRSPH, MIFST, former Vice President and Global Subject Matter Expert at Walmart Inc.

With contributions from experts representing McDonald's, FDA, and industry, the course demystifies the identification of "significant hazards" and strengthens participants' ability to build evidence-based, defensible food safety plans. Attendees will receive a comprehensive workbook and participate in quizzes, discussions, and case studies. A certificate of completion will be provided to all students.

Allergens and Allergen Management

Undeclared allergens are a leading cause of food recalls due to mislabeling and cross-contamination. Food processing and retail facilities are responsible for ensuring that allergen procedures are implemented in their facility. This hands-on workshop (9 a.m.–6 p.m., $850 early bird rate), led by Donna Schaffner, M.S. and William Lachowsky, will explore the significant impacts of allergens on the food processing and retail sectors. It will also provide a fundamental overview of allergen management plans and mitigation (control) practices. Participants are encouraged to bring their own allergen and recall plans to optimize the learning experience.

Registration Information

Together, these certificate offerings underscore the Food Safety Summit's commitment to practical education, equipping industry professionals with the tools, credentials, and confidence needed to strengthen food safety systems in an increasingly complex landscape.

Multi-day course registrations include complimentary access to the full Food Safety Summit, while single-day course participants receive a 15 percent discount on any full conference package. All certificate courses include breakfast, lunch, snack breaks, books and training materials, and a certificate of completion. In addition, multi-day registrants receive access to Summit education sessions, the Exhibit Hall, and networking events during non-course hours. Click here to register before March 31 for early bird savings.

The 2026 Food Safety Summit education program will address a broad spectrum of topics impacting today's food industry professionals, including AI in food safety; validation, risk, and compliance; leadership and workforce culture; biological, chemical, and physical hazards; as well as retail, produce, and other sector-specific challenges.

On Wednesday and Thursday from 10:30 a.m. to 2:30 p.m., dedicated Exhibit Hall hours will give attendees the opportunity to explore new products and solutions, participate in small-group discussions in the Community Hub, hear interviews with industry leaders in the Podcast Theater, attend free expert-led presentations at the Solutions Stage and Tech Tent, enjoy lunch, and network with peers across the industry.

For full program details and to register, visit https://www.food-safety.com/food-safety-summit.