PCQI requirements for a cheese-olive repacker

I'm trying to help a small cheese/olive repacking company with some food safety items. They have been told they must have a PCQI certified individual on-site to sign off on COAs and other documents. Are there different types of PCQI certifications? I have zero experience with PCQI so I don't know if there are different "tiers" or "levels" of certifications, and if so what level/tier of PCQI training they need. 

Any insights greatly appreciated!

I believe that a facility must have a PCQI individual on staff, much like SQF requires a Practitioner to be a full time on-site employee. I would check that first.

Where are they based?  When I did my PCQI training it wasn't that onerous for anyone who already had HACCP level 4.

One is required to be on staff.   There are ways out of it though, depending on company size, what you manufacture, etc, so you could see if you're exempt.

To my knowledge there's no levels, tiers, or specific types.  I'm PCQI, but that's about where my interest in it ends.   As GMO said, it you're HACCP savy, its pretty much already done.   

I do know you only have to go through it once, don't need to re-up.   Once you have your cert, you're done.

"Are there different types of PCQI certifications?"

Yes, you will find human food and pet food. The pet food one is the same dang class with a few extra pages (few paragraphs really).

Kind of similar to how there is also a HACCP for seafood that is the same class with 15 minutes of time dedicated to talking about the big bug book seafood section.

But I digress, the person for cheese/olive should be human food PCQI.