Food safety and sustainability are often seen as two separate conversations. But they’re more connected than many people realize—especially for companies looking to stay competitive in today’s food industry. Younger generations, in particular, care deeply about the environmental impact of their food. For food manufacturers, this means it’s not just about producing safe products—it’s about doing so responsibly.

One critical role in bridging food safety and sustainability is the Preventive Controls Qualified Individual (PCQI). At first glance, this role may seem like it’s all about compliance. But PCQIs are also key players in reducing waste, conserving resources, and promoting smarter, more efficient food systems.

Let’s explore how.

What Is a PCQI?

Under the FDA’s Food Safety Modernization Act (FSMA), every food facility that processes human or animal food must have a PCQI. This individual is responsible for developing and overseeing the facility’s Food Safety Plan. Their job includes identifying hazards, setting up preventive controls, monitoring procedures, and verifying everything works effectively.

While the PCQI’s primary mission is food safety, their work can also directly support environmental goals.

Less Food Waste Starts with Strong Preventive Controls

One of the most obvious is sustainability. Preventing food from being wasted due to contamination, spoilage, or recall.

When food must be destroyed because of poor handling or inadequate controls, it doesn’t just cost money—it wastes all the energy, water, packaging, and labor that went into making it.

PCQIs help reduce this risk by:

• Improving process controls so food is safe from the start
• Identifying contamination risks early so minor problems don’t become extensive recalls
• Reducing product loss from incorrect storage, distribution,  or sanitation practices

The result is safer food, less waste, and fewer resources being thrown away.

Energy and Water Savings Through Efficient Sanitation Plans

Cleaning and sanitizing equipment is essential to food safety. However, if done inefficiently, it can use excessive water, chemicals, and energy.

A well-trained PCQI and their food safety team can design and support sanitation procedures that are not only effective but also efficient.

Sustainable food safety practices include:

• Using clean-in-place (CIP) systems that reduce water and chemical usage
• Training staff on correct procedures to avoid over-cleaning or running equipment unnecessarily
• Monitoring environmental metrics tied to food safety tasks, such as water consumption and wastewater discharge

Small changes in cleaning protocols can significantly reduce resource use over time.

More innovative Supply Chains and Local Sourcing

PCQIs are also involved in supplier verification and receiving protocols. These decisions affect both safety and sustainability.

For example, sourcing ingredients from local or regional suppliers can:

• Reduce transportation emissions.
• Shorten time from farm to facility, improving freshness and reducing spoilage.
• Strengthen local economies.
• Provide for more efficient and affordable auditing of supplier preventive controls and food safety plan

While PCQIs don’t usually choose suppliers directly, they play a role in assessing the safety risks of different sourcing strategies. They can advocate for safe and sustainable options when verifying supply chain practices.

Sustainability in Packaging and Labeling

Improper labeling is one of the top reasons for food recalls, especially for allergens. When a product is pulled from shelves, it often gets thrown out—even if it’s otherwise safe.

PCQIs help prevent these errors by verifying label accuracy and checking that packaging lines are properly managed.

This work reduces:

• Unnecessary recalls
• Waste of perfectly good food
• Extra packaging waste from re-runs or destroyed batches

Every label done right is one less product in the landfill.

Meeting Consumer Expectations for Sustainable Brands

Consumers—especially Millennials and Gen Z—hold brands to a higher standard. They want transparency, safety, and environmental responsibility. PCQIs help ensure that a facility can meet these expectations without compromising on safety.

By aligning food safety practices with sustainability goals, companies can:

• Build trust with conscious consumers.
• Gain an edge in crowded markets.
• Prepare for future regulations that may combine food safety and environmental impact.

A PCQI is a behind-the-scenes asset, but their work affects how a brand is perceived and how sustainable its operations are.

Food Safety and Sustainability Go Hand in Hand

Sustainability isn’t just about switching to paper straws or cutting carbon emissions. It’s also about making smart daily decisions inside food facilities—decisions that reduce waste, conserve resources, improve validation and verification actions to cut costs, and produce safe products.

The PCQI sits at the intersection of safety and responsibility. Their work protects both public health and the planet.

Want to Train Your PCQI for Impact?

ImEPIK® offers 100% online PCQI training that’s FDA-compliant, interactive, and ideal for small and mid-sized producers who want to build safer, smarter food systems. Help your team take the next step toward safer operations and a more sustainable future. Explore our PCQI training courses today!