The truth is if you have been in the food industry for long and have kept yourself well informed and up to date, you know most of the stuff if not all and you might come out of the training relieved that your programs are already inline with the requirements and just need a little but of finessing. The training reiterates what you know and encourages discussion with others in the industry. Its kind of a refresher and definitely helpful.
There is no need to have a trained PCQI if there are individuals who are subject matter experts based on qualification and experience within your company. There are various resources for PCQI training, IIT being one of them.
I agree with bnue that if you have been in the industry for long and kept yourself informed that a lot of it will sound very familiar. She and lmarsh16 hit it on the head that you learn a lot from the input of others in varying fields & processes across the industry. Also, if you've been doing HACCP for only 2.5 years, I would recommend it because there's no telling if the FDA would consider you qualified through job experience at this point (This is not an attack on your level of skill, but a matter of fact that we can't predict the FDA's judgement of "qualified through experience" - I was in the same boat!) The FDA does state in PC.5 of this quick guide that if not qualified through experience that you have completed formal training in the application of HARPC.
Yes, it is repetitive, but you will probably learn at least a few things regarding the rule you didn't know and possibly make some more industry connections. Also, PCQI is showing up on a lot more job applications now as either 'desired' or 'required'. If you can get your employer to fund it (and they should, considering FDA requires a 'qualified' individual) then do it!