FSPCA Intentional Adulteration - Conducting Vulnerability Assessments
| Dates | Times | Location | Prices | Availability |
|---|---|---|---|---|
| – 8 hours | Virtual Learning |
| Register | |
| – 8 hours | Virtual Learning |
| Register | |
| – 8 hours | Virtual Learning |
| Register |
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $595 USD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $595 USD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $595 USD
Availability
Private Team Training
Program Description
Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!
This virtual, instructor-led training course is delivered in one day (total 6.5 contact hours)
This course will provide participants with the knowledge to implement the requirements of conducting a vulnerability assessment under the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) 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).
The Mitigation Strategies to Protect Food Against Intentional Adulteration regulation (referred to as the IA rule) is aimed at preventing intentional adulteration from acts intended to cause wide-scale public health harm, including acts of terrorism targeting the food supply. The regulation requires that certain activities must be completed by a “food defense qualified individual” who has successfully completed training in the conduct of a vulnerability assessment (21 CFR 121.4). 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 “food defense qualified individual” responsible for conducting a vulnerability assessment.
The IA rule does not specify a particular method that you must use to conduct your vulnerability assessment. Two potential methods that can be used are the Key Activity Type (KAT) and/or the Three Fundamental Elements methods. If modifications to the KAT method are used or planned, or the Three Fundamental Elements method, then this course would provide valuable insights.
This is an interactive web-based, live instructor-led training. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.
Course Objective
This course will provide participants with the knowledge to implement the requirements of conducting a vulnerability assessment under the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) regulation of the U.S. Food and Drug Administration (FDA).
Additional Recommended Courses
FSPCA Preventive Controls for Human Food (PCQI Training)
Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!
This virtual, instructor-led training course is delivered over 2.5 days (total 21 contact hours) on consecutive training days as follows:
Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 1:00 pm
Note: Course scheduled for August 20-23 is delivered in 4 sessions - each 5.5 hours - 12:30-6:00 PM ET
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 Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Join us for this 2.5-day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.
In this interactive web-based, live instructor-led training, we have incorporated a number of group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.
This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program.
You will receive a hard copy of the course materials prior to the first day of the webinar. The courier service requires a physical address, they are not able to deliver to a PO Box address. You will be able to confirm these details during your registration.
Who should Attend
Auditors, Certification Managers, Directors and Managers, Facility Managers, Food Agents and/or Brokers, Food Importers/Exporters, Food Safety & Quality Personnel, HACCP Team Leaders and Personnel, Food Safety or Quality Managers, Food Safety Team Leaders, Ingredient Suppliers, Inspectors, Operations/Maintenance/Sanitation, Packaging Engineers/Developers, Owners/Operations of Food Business, Plant Managers/Supervisors, Product Development/R&D/Food Technologists, Production Managers/Supervisors, QA/QC Managers, Supervisors and Personnel, Quality Systems Coordinators, Regulatory Authorities & Personnel, Supply Chain Managers
Prerequisites
An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.