Why Choose Trinity Food & Beverage?
Guidance and Support in:
cGMP’s/SQF/PCQI/HACCP
ASQ-CQA/GFSI/FMSA
Supplier Verification, Food Fraud, Allergen Controls and Audit Assessments
Lead Instructor, Preventative Controls for Human Food
Assist with State and Local Health department requirements
Experience:
25+ Years in quality, food safety and production – including product development in ice cream, yogurt, cottage cheese, drinkable yogurts and non-dairy beverages.
About Sarah Goreham
“I love new teams and new challenges!” – Sarah
25 +
years of
experience
Experienced Director of Corporate Quality, Food Safety and Regulatory with a demonstrated history of working in the food industry. Skilled in Food & Beverage, Food Processing, Manufacturing, Management and Food Science. Guidance, support and training available in the following areas: Product Development, Food Safety Training, PCQI Training, 3rd Part Audit Assessments, Recall Support, Sanitation Training, Special projects in Quality Improvements and Best Practices. Has overseen warehousing and distribution. Strong leadership professional with a Masters focused in Food Safety/Toxicology from Michigan State University College of Veterinary Medicine and a Bachelor’s in Biology Minor in Chemistry from California State Northridge.
Testimonials
What our Customers Say
Excellent
“I have been very fortunate to have Sarah with us from day one. She is a very experienced and knowledgeable cultured dairy products specialist and worked with me in the early stages of my project, in Iceland, California and now in Pennsylvania.”
★★★★★
Gunnar Birgasson
Reykjavík Creamery – Founder
Highly Recommended
“I have had the extreme pleasure of working closely with Sarah Goreham over the last 15 years. In her food scientist capacity; she led the dairy that made my drinkable yogurt with me. I enjoyed working with Sarah on recipes, formulas, labels and government interaction. Her expertise is a shining beacon for a company like mine. Not only does Sarah know what she’s doing, she can also implement programs and manage her co-workers with skill and precision. If you ever have the chance to let Sarah help you – DO IT!”
★★★★★
Shane Donavan
Glen Oaks Farms – President
got questions? we’ve got answers.
Everything you need to know about our consulting solutions and how we support you
How do I Enroll in PCQI Part 1?
Go to “Courses” at the header of the website. Click on Part 1 and choose “Learn More” and click on “Enroll Today!” This will lead you to the FSPCA Training website. Go to Enroll and select the 2nd option. PCHF V2.0 Participant Course Part 1.
How do I enroll in Part 2?
Go to “Courses” at the header of the website. Click on Part 2 and “Enroll Today” .
Venmo: @Sarah-Goreham (no service fee)
Can I enroll in Part 2 before completing Part 1?
YES. You must only be completed with Part 1 before the start date of the course.
If I’ve already been received my PCQI certification, do I need Version 2.0?
The US Food and Drug Administration (FDA) does not mandate that existing Preventive Controls Qualified Individuals (PCQIs) retake the new Version 2.0 of the curriculum, but does recommend it. The training material is based on the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA).
For new PCQIs, the FSPCA has retired the older Version 1.2, and as of July 1, 2025, FSPCA-approved courses will only deliver the updated Version 2.0 curriculum.
Guidance for existing PCQIs (Version 1.2 certificate holders)
- Not a regulatory requirement: If you have a certificate for Version 1.2, you do not need to take Version 2.0 to remain in compliance with the FDA’s Preventive Controls for Human Food (PCHF) Rule.
- Recommended for staying current: The FSPCA and training providers highly recommend taking Version 2.0 to stay current with the latest guidance and best practices. The updated curriculum incorporates information from the FDA’s draft guidance released in January 2024, giving you valuable new tools and insights.
- Third-party requirements: Some customers or third-party auditors may require updated or renewed training. Check your specific contracts for any such requirements.
New content in Version 2.0
Taking the new training provides access to significant updates that improve hazard analysis and food safety plan development. Key changes in Version 2.0 include:
HACCP integration: The content has been restructured to better integrate HACCP principles with the expanded use of preventive controls.
Updated hazard analysis: The course integrates the FDA’s new draft guidance on Hazard Analysis and Risk-Based Preventive Controls, including the use of the FDA’s Appendix 1 of Known or Reasonably Foreseeable Hazards.
Expanded hazard examples: There are more specific examples for chemical and physical hazards and a deeper dive into common food pathogens.
Sesame allergen: The allergen chapter has been updated to include sesame as a major food allergen.
Modernized format: The curriculum features a more modern, clearer format with QR codes for quick access to supporting documents.
Improved learning tools: Knowledge checks have been added at the end of each chapter, and model food plan examples have been updated.