One common question I hear from food business owners is: “Can my Preventive Controls Qualified Individual (PCQI) also serve as my SQF Practitioner?”
The short answer is yes—but there are important requirements and considerations you need to know before assigning both roles to one person. Let’s break it down in simple terms.
Customers, regulators, and auditors all expect proof that your facility can consistently produce safe, high-quality food. Two roles often come up in this conversation: the Preventive Controls Qualified Individual (PCQI) under the FDA’s Food Safety Modernization Act (FSMA), and the SQF Practitioner under the Safe Quality Food (SQF) Program.
A common question I hear from food business owners is: “Can one person serve as both the PCQI and SQF Practitioner?” The short answer is yes—but with important requirements and considerations. Let’s break it down.
What Is a Preventive Controls Qualified Individual (PCQI)?
A Preventive Controls Qualified Individual is defined by FDA as someone who has “successfully completed training in the development and application of risk-based preventive controls” at least equivalent to that received under a standardized curriculum recognized as adequate by FDA, or who is otherwise qualified through job experience to develop and apply a food safety system.
The FDA-recognized standardized curriculum is the FSPCA Preventive Controls for Human Food (PCHF) Training, Version 2 (V2). Successfully completing this training is one of the clearest ways to meet the requirements of becoming a PCQI.
PCQIs are responsible for:
- Overseeing the facility’s Food Safety Plan
- Identifying hazards and preventive controls
- Monitoring, verifying, and updating the plan as needed
- Ensuring FSMA compliance to protect public health
In simple terms, your PCQI is the person who makes sure your food safety plan works in real life—not just on paper.
What Is an SQF Practitioner?
An SQF Practitioner is the individual responsible for implementing and maintaining your facility’s SQF System, which is a globally recognized certification standard for food safety and quality.
Their responsibilities include:
- Developing and updating the SQF System
- Leading SQF audits and corrective actions
- Driving continuous improvement in food safety and quality processes
To qualify, an SQF Practitioner must have:
- Formal SQF training
- A solid understanding of the SQF Code
- Knowledge of food safety management systems
Think of your SQF Practitioner as the person who ensures you’re audit-ready and meeting customer requirements every day.
Overlapping Skills Between PCQI and SQF Practitioner
While the PCQI and SQF Practitioner roles are distinct, they share a strong overlap in skills and knowledge. Both require expertise in:
- Hazard analysis and risk management
- Preventive controls or equivalent measures
- Regulatory compliance and audit preparation
This overlap makes it possible for one individual—if properly trained and supported—to serve as both the PCQI and SQF Practitioner. For many small to mid-sized manufacturers, combining these roles can mean cost savings, simplified communication, and more efficient decision-making.
Benefits of Combining the PCQI and SQF Practitioner Roles
Having one person act as both your PCQI and SQF Practitioner offers clear benefits:
- Cost savings: no need to hire and train two separate people
- Better coordination: one person oversees both food safety and quality compliance
- Simplified processes: faster decision-making and problem-solving
However, this arrangement only works if the individual has the right training, resources, and time to handle both responsibilities effectively.
Why a Backup SQF Practitioner Matters?
Even if one person manages both roles, SQF requires you to designate a backup SQF Practitioner. This ensures continuity if the primary practitioner is unavailable due to illness, vacation, or turnover.
Having a backup is not just a checkbox for auditors—it’s a safeguard for your food safety system. It ensures there’s no gap in oversight when you need it most.
Challenges and Considerations
While combining the PCQI and SQF Practitioner roles can be effective, there are challenges to keep in mind:
- Workload balance: Can one person manage both without burning out?
- Training requirements: Do they hold both PCQI and SQF qualifications?
- Ongoing support: Is your company providing refresher training and updates to keep up with new regulations?
Without careful planning, one person doing both jobs may struggle to keep up—especially during audits or regulatory inspections.
Become a Qualified PCQI with FDA-Recognized Training
If you’re considering assigning one person to serve as both PCQI and SQF Practitioner, the first step is ensuring they are fully qualified. The most direct way to meet the FDA requirement is by completing the FSPCA Preventive Controls for Human Food (PCHF) V2 Training.
At SFPM Consulting Inc., we are offering the PCHF V2 Training on September 24–26, 2025. This three-day course provides everything your team needs to qualify as a PCQI and confidently manage your food safety plan.
We also offer private PCHF training sessions for companies that prefer a customized approach for their team. Whether you’re building a food safety program from scratch or strengthening your compliance systems, our training ensures your staff meets FDA requirements and can lead your food safety efforts effectively.
Yes, it is possible to have multiple responsibilities for the PCQI and SQF Practitioner
Yes, it is absolutely possible for one person to serve as both your Preventive Controls Qualified Individual and SQF Practitioner. With the right training, experience, and support, this dual role can streamline compliance, reduce costs, and improve efficiency.
But remember—success depends on choosing the right individual, providing ongoing resources, and always designating a backup SQF Practitioner.
Ready to qualify your PCQI? Contact Felicia Loo today to register for the September 24–26 PCHF V2 Training or schedule a private session for your facility.
Click this link to book the next public session here: Affordable Food Safety Guidance and Training