Do you import food or food ingredients? If so, you probably fall under the new FDA Law: Food Safety Modernization Act (FSMA). Our upcoming class will explain the Foreign Supplier Verification Program (FSVP) requirements, your responsibilities as an importer and how to comply with the law.
The law requires that importers of food and food ingredients perform certain activities to verify that food imported into the United States meets applicable U.S. safety standards.
As an FSVP importer, responsibilities include
- Determining known or reasonably foreseeable hazards with each food imported
- Evaluating the risk posed by the food (based on a hazard analysis and foreign supplier’s performance)
- Using that evaluation to approve suppliers
- Conducting supplier verification activates and
- Conducting corrective actions
Chapter 1: Context: FSMA and FSVP
Chapter 2: Setting the Stage: Building the Foundation for the FSVP Process
Chapter 3: Overview of the requirements
Chapter 4: Hazard Analysis
Chapter 5: Evaluation and Approval of Foreign Supplier
Chapter 6: Foreign Supplier Verification
Chapter 7: Reevaluation Foreign Supplier Performance
Chapter 8: Importer Identification
Chapter 9: Importance of Records
Chapter 10: FDA Oversight
Preventive Controls and Produce Safety Session
All course materials: Comprehensive workbook with all of the presentation slides, sample forms, sample food safety plans, lists of resources.
Continental breakfast, lunch, snacks.
The course includes a Certificate of Completion issued by AFDO, showing that the student was trained under the FDA recognized curriculum. The certificate fee is included in the course registration.
Lead Instructor, Jenifer Kane
Is President of the Nobius Food Safety Management Company
Has 36 years of experience in the Food Industry
Is a Lead Instructor for the FSMA Preventive Controls for Human Food Course, Animal Food Course, and Foreign Supplier Verification Programs.
Is a Trainer of Trainer for both the FSPCA Preventive Controls for Human Food and FSVP. This background is key in developing programs and tools in support of training, consulting and guidance within the food industry and in identifying Food Safety and FSMA training needs.
She is actively involved in the FSPCA Alliance as the Chair of the Monitoring and Evaluation Workgroup where she has responsibility for addressing FSPCA instructor delivery and course advertising concerns in support of FSPCA curriculum standards.
A graduate of Indiana State University with a BS in Environmental Health and holds an MBA from DePaul University.
Cancellation/Refund Policy: Cancellations will be accepted up to 15 days prior to the start of the course. You will receive a full refund minus a $200 cancellation fee.If you cancel between the 5th - 14th day preceding the course, you will have the option to attend a future class or receive a 50% refund minus the $200 cancellation fee. No refunds will be given for cancellations occurring 5 days or less before the start of the course. If you cannot attend a course, you may send an alternate from your company to the same course. You would need to notify our office if you need to make any changes.
Vinca, LLC reserves the right to cancel or postpone any event due to insufficient enrollment or other unforeseen circumstances. If an event is canceled or postponed, Vinca, LLC will refund registration fees but cannot be held responsible for other costs, charges, or expenses, including cancellation/change charges assessed by airlines or travel agencies.