{"id":166696,"date":"2025-03-25T09:45:16","date_gmt":"2025-03-25T09:45:16","guid":{"rendered":"https:\/\/test.merieuxnutrisciences.com\/corso-pcqi-versione-2-0\/"},"modified":"2026-01-14T11:30:23","modified_gmt":"2026-01-14T11:30:23","slug":"corso-pcqi-versione-2-0","status":"publish","type":"page","link":"https:\/\/www.merieuxnutrisciences.com\/it\/mxns-training\/catalogo-corso\/corso-pcqi-versione-2-0\/","title":{"rendered":"Corso PCQI\u00a0Versione 2.0"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Per l\u2019esportazione negli Stati Uniti, le aziende del settore agroalimentare devono adottare un sistema di gestione per la sicurezza alimentare rispondente ai requisiti emessi dal regolamento FSMA (Food Safety Modernization Act) della FDA (Food and Drug Administration).<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\"><div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" src=\"https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/09\/PCQI_2_gen.jpg\" alt=\"\" class=\"wp-image-213736\" style=\"width:275px;height:auto\" srcset=\"https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/09\/PCQI_2_gen.jpg 1080w, https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/09\/PCQI_2_gen-300x300.jpg 300w, https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/09\/PCQI_2_gen-1024x1024.jpg 1024w, https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/09\/PCQI_2_gen-150x150.jpg 150w, https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/09\/PCQI_2_gen-768x768.jpg 768w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p class=\"wp-block-paragraph\">In particolare, le imprese devono adeguarsi alla regolamentazione americana integrando l\u2019HACCP aziendale con le nuove misure di controllo preventivo, basate sull\u2019analisi del rischio HARCP (Hazard Analysis and Risk-Based Preventive Controls). <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per gestire queste procedure ogni azienda deve identificare e formare una figura qualificata, il PCQI (Preventive Control Qualified Individual), che ha la responsabilit\u00e0 di predisporre, attuare e aggiornare il Food Safety Plan aziendale, e di validare i controlli preventivi. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il corso ha l\u2019obiettivo di fornire ai partecipanti le conoscenze necessarie per comprendere il metodo e i requisiti dell\u2019HARCP, e per ricoprire l\u2019incarico di PCQI (nuova versione 2.0).<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<style>.wp-block-kadence-advancedbtn.kb-btns166696_94bc1e-71{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns166696_94bc1e-71 .kt-button{font-weight:normal;font-style:normal;}.kt-btns166696_94bc1e-71 .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns166696_94bc1e-71 .kt-btn-wrap-0 .kt-button{color:#555555;border-color:#555555;}.wp-block-kadence-advancedbtn.kt-btns166696_94bc1e-71 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns166696_94bc1e-71 .kt-btn-wrap-0 .kt-button:focus{color:#ffffff;border-color:#444444;}.wp-block-kadence-advancedbtn.kt-btns166696_94bc1e-71 .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns166696_94bc1e-71 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns166696_94bc1e-71 .kt-btn-wrap-0 .kt-button:focus{background:#444444;}<\/style>\n<div class=\"wp-block-kadence-advancedbtn kb-buttons-wrap kb-btns166696_94bc1e-71\"><style>ul.menu .wp-block-kadence-advancedbtn .kb-btn166696_14b168-19.kb-button{width:initial;}.wp-block-kadence-advancedbtn .kb-btn166696_14b168-19.kb-button{border-top-left-radius:10px;border-top-right-radius:10px;border-bottom-right-radius:10px;border-bottom-left-radius:10px;}<\/style><a class=\"kb-button kt-button button kb-btn166696_14b168-19 kt-btn-size-xlarge kt-btn-width-type-auto kb-btn-global-fill kt-btn-has-text-true kt-btn-has-svg-false wp-block-kadence-singlebtn\" href=\"https:\/\/www.merieuxnutrisciences.com\/it\/mxns-training\/calendario-corsi\/\"><span class=\"kt-btn-inner-text\">SCOPRI IL CALENDARIO<\/span><\/a><\/div>\n\n\n\n<div style=\"height:60px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-programma-del-corso\">Programma del corso<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Introduction to course and Preventive Controls<\/li>\n\n\n\n<li>Food Safety Plan overview<\/li>\n\n\n\n<li>Good manufacturing practices and other prerequisite programs<\/li>\n\n\n\n<li>Biological Food Safety Hazards<\/li>\n\n\n\n<li>Chemical, fhysical and economically motivated Food Safety Hazards<\/li>\n\n\n\n<li>Preliminary steps in developing a Food Safety Plan<\/li>\n\n\n\n<li>Resources for preparing Food Safety Plans<\/li>\n\n\n\n<li>Hazard Analysis and Preventive Controls determination<\/li>\n\n\n\n<li>Process Preventive Controls<\/li>\n\n\n\n<li>Food allergen Preventive Controls<\/li>\n\n\n\n<li>Sanitation Preventive Controls<\/li>\n\n\n\n<li>Supply chain Preventive Controls<\/li>\n\n\n\n<li>Verification and validation procedures<\/li>\n\n\n\n<li>Record-keeping procedures<\/li>\n\n\n\n<li>Recall plan<\/li>\n\n\n\n<li>Regulation overview<\/li>\n<\/ul>\n\n\n\n<div style=\"height:70px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-a-chi-e-rivolto\">A chi \u00e8 rivolto:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Responsabili e Addetti del Sistema di Gestione Qualit\u00e0 e della Sicurezza Alimentare<\/li>\n\n\n\n<li>Responsabili HACCP<\/li>\n\n\n\n<li>Responsabili Controllo Qualit\u00e0<\/li>\n\n\n\n<li>Consulenti<\/li>\n\n\n\n<li>Auditor di sistemi di autocontrollo igienico sanitario e di sistemi di gestione<\/li>\n<\/ul>\n\n\n\n<div style=\"height:90px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"2880\" height=\"1920\" src=\"https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2024\/09\/Success-Online-Course.png\" alt=\"\" class=\"wp-image-113186\" style=\"width:539px;height:auto\"\/><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center has-medium-font-size is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\" style=\"font-size:18px\">A conclusione del corso verr\u00e0 rilasciato un <strong>attestato ufficiale FSPCA<\/strong> e verr\u00e0 inviato ai partecipanti il materiale didattico presentato.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:90px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<hr>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<style>.wp-block-kadence-advancedbtn.kb-btns166696_24157e-09{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns166696_24157e-09 .kt-button{font-weight:normal;font-style:normal;}.kt-btns166696_24157e-09 .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns166696_24157e-09 .kt-btn-wrap-0 .kt-button{color:#555555;border-color:#555555;}.wp-block-kadence-advancedbtn.kt-btns166696_24157e-09 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns166696_24157e-09 .kt-btn-wrap-0 .kt-button:focus{color:#ffffff;border-color:#444444;}.wp-block-kadence-advancedbtn.kt-btns166696_24157e-09 .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns166696_24157e-09 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns166696_24157e-09 .kt-btn-wrap-0 .kt-button:focus{background:#444444;}<\/style>\n<div class=\"wp-block-kadence-advancedbtn kb-buttons-wrap kb-btns166696_24157e-09\"><style>ul.menu .wp-block-kadence-advancedbtn .kb-btn166696_5822db-d1.kb-button{width:initial;}.wp-block-kadence-advancedbtn .kb-btn166696_5822db-d1.kb-button{border-top-left-radius:10px;border-top-right-radius:10px;border-bottom-right-radius:10px;border-bottom-left-radius:10px;}<\/style><a class=\"kb-button kt-button button kb-btn166696_5822db-d1 kt-btn-size-xlarge kt-btn-width-type-auto kb-btn-global-fill kt-btn-has-text-true kt-btn-has-svg-false wp-block-kadence-singlebtn\" href=\"https:\/\/www.merieuxnutrisciences.com\/it\/mxns-training\/calendario-corsi\/\"><span class=\"kt-btn-inner-text\">SCOPRI IL CALENDARIO<\/span><\/a><\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Per l\u2019esportazione negli Stati Uniti, le aziende del settore agroalimentare devono adottare un sistema di gestione per la sicurezza alimentare rispondente ai requisiti emessi dal regolamento FSMA (Food Safety Modernization Act) della FDA (Food and Drug Administration). In particolare, le imprese devono adeguarsi alla regolamentazione americana integrando l\u2019HACCP aziendale con le nuove misure di controllo&#8230;<\/p>\n","protected":false},"author":53,"featured_media":0,"parent":105236,"menu_order":0,"comment_status":"open","ping_status":"open","template":"template-turquoise.php","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"folder":[],"class_list":["post-166696","page","type-page","status-publish","hentry"],"acf":[],"taxonomy_info":[],"featured_image_src_large":false,"author_info":{"display_name":"darko","author_link":"https:\/\/www.merieuxnutrisciences.com\/it\/author\/darko-tapollostudio-fr\/"},"comment_info":0,"_links":{"self":[{"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/pages\/166696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/comments?post=166696"}],"version-history":[{"count":9,"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/pages\/166696\/revisions"}],"predecessor-version":[{"id":251535,"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/pages\/166696\/revisions\/251535"}],"up":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/pages\/105236"}],"wp:attachment":[{"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/media?parent=166696"}],"wp:term":[{"taxonomy":"folder","embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/it\/wp-json\/wp\/v2\/folder?post=166696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}