Training

Course Description: This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices. This course is designed for:

1. U.S.‐based importers who meet the definition of “importer” in the FSVP rule, which includes those who own or are the consignee of food at the time of entry, or, if no owner or consignee exists, the U.S. agent or representative of the foreign owner.
2. Others who have an interest in ensuring that the requirements of the FSVP rule are met, including brokers, exporters, foreign suppliers of food that will be exported to the U.S., persons/business owners who currently buy food from foreign sources, and representatives of foreign governments.

The FSVP curriculum was designed by regulatory, academia, and industry professionals and developed with funding from the FDA as part of the FSPCA (Food Safety Preventive Controls Alliance). Attending this course will help you understand the FSVP requirements and how those requirements can be met in your particular circumstance.

Course Description: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “Preventive Controls Qualified Individual” (PCQI) who has successfully completed training in the development and application of risk-based preventive controls. This course, developed by the FSPCA, is the standardized curriculum recognized by the FDA and successful completion of this course meets the requirements for a PCQI.

Course Description: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls, or is otherwise qualified through job experience to develop and apply a food safety system”.  This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a PCQI.”

The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’

Course Description: The trainers will spend approximately seven hours of instruction time covering content contained in these seven modules:

1. Introduction to Produce Safety
2. Worker Health, Hygiene, and Training
3. Soil Amendments
4. Wildlife, Domesticated Animals, and Land Use
5. Agricultural Water (Part I: Production Water; Part II: Postharvest Water)
6. Postharvest Handling and Sanitation
7. How to Develop a Farm Food Safety Plan

In addition to learning about produce safety best practices, key parts of the FSMA Produce Safety Rule requirements are outlined within each module.  There will be time for questions and discussion, so participants should come prepared to share their experiences and produce safety questions.

The Basic HACCP Training Course offered is reviewed and accredited by the HACCP Alliance as meeting the required standards for content and training for introductory HACCP. Upon successful completion of the course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program. In addition, within small working groups, the attendees will actually develop a HACCP plan and present it to the class for discussion and critique.

Course Description: Topics discussed during the training course:

1. How to analyze hazard and what hazards need to be considered,
2. Determining critical control points
3. Setting and Monitoring Critical Limits,
4. Implementing Corrective Actions,
5. Verification Procedures,
6. Record Keeping
7. Documentation Procedures