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The FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Lead Instructor Refresher Training course was developed to provide an overview of the design and instructor materials of the FSPCA PCHF Version 2.0 standardized curriculum. ⌂ / PC Human Food / PCHF V2.0 LI Refresher Training Training Enroll in a Course Eligibility You must be an FSPCA Human Food v1.2 Lead Instructor to be eligible to enroll in FSPCA PCHF v2.0 Lead Instructor Refresher Training. IMPORTANT UPDATE! The FSPCA Preventive Controls for Human Food (PCHF) Version 1.2 curriculum will be retired on June 30, 2025. Beginning July 1, 2025 FSPCA will only allow PCHF Version 2.0 participant course registration and deliveries. If you intend to continue to register and deliver FSPCA Human Food participant courses, this FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Refresher Training Course is mandatory. Only Human Food Lead Instructors who have completed the FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Refresher Training will be allowed to register and deliver PCHF Version 2.0 participant courses and be given access to the updated Version 2.0 Lead Instructor resources. Q: What happens if I am unable to complete the FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Refresher Training Course before the FSPCA Preventive Controls for Human Food Version 1.2 curriculum is retired? A: You will be required to complete the prerequisite FSPCA Preventive Controls for Human Food Version 2.0 participant course and successfully complete the full FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor course. PCHF V2.0 FAQs FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Refresher Training The FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Lead Instructor Refresher Training course was developed to provide an overview of the design and instructor materials of the FSPCA PCHF Version 2.0 standardized curriculum. The Refresher Training course reviews the key updates to FSPCA PCHF Version 2.0 course content and provides guidance on how to use the Instructor Guide and instructor portal resources to support your Version 2.0 participant course delivery. Successful completion of this Lead Instructor Refresher Training course is required for existing FSPCA PCHF Version 1.2 Lead Instructors to register and deliver the FSPCA Preventive Controls for Human Food Version 2.0 participant course. Ready to enroll? Click on the “Enroll in a Course” tab! IMPORTANT! Before you enroll, watch the enrollment tutorial video and thoroughly review the course information packet to understand: Eligibility How to Enroll Course Requirements Course Materials Provided The earliest start date for an FSPCA Preventive Controls for Human Food Version 2.0 participant course deliveries. Tutorial: How to Enroll PCHF V2.0 Lead Instructor Refresher Training Schedule Multiple dates in a convenient virtual (live, instructor led) delivery format You are required to be present and engaged for the entire course to receive your FSPCA Human Food Version 2.0 Lead Instructor certificate. Courses may be canceled due to low enrollment Training Schedule Course Materials After enrollment, It is IMPERATIVE that you download the electronic course materials at least three (3) days prior the course start date. You must have the materials accessible during the course. Tutorial: Downloading Course Materials Virtual 1-Day PCHF V2.0 Lead Instructor Refresher Training (English) 8 hours with short breaks. Multiple dates available. $449.00 USD INFORMATION PACKET AGENDA Virtual 2-Half Days PCHF V2.0 Lead Instructor Refresher Training (English) 8 hours with short breaks. Multiple dates available. $449.00 USD INFORMATION PACKET AGENDA

The Food Safety Preventive Controls Alliance (FSPCA) is a broad-based public-private alliance of industry, academia, and government stakeholders. It was established in late 2011 by a grant from the U.S. Food and Drug Administration (FDA) to the Illinois Institute of Technology’s Institute for Food Safety and Health (IIT IFSH). THE FOOD SAFETY PREVENTIVE CONTROLS ALLIANCE The Food Safety Preventive Controls Alliance (FSPCA) is the most trusted source of education and training programs for U.S. food manufacturers, importers, foreign suppliers, and food safety professionals around the world wanting to understand and use one or more of the prevention-oriented standards of the Food Safety Modernization Act (FSMA). Upcoming FSPCA Events Jan 24 April Schedule Released: FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Refresher Training Mar 14 FSPCA Webinar - FDA Data Dashboards Open to FSPCA Lead Instructors Current FSPCA News UPDATED! FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Curriculum FAQs FDA FSMA Related News FDA to Revoke Authorization for the Use of Red No. 3 in Food and Ingested Drugs Cat and Dog Food Manufacturers Required to Consider H5N1 in Food Safety Plans FDA Releases Allergen, Food Safety, and Plant-Based Alternative Labeling Guidances Update from the Deputy Commissioner for Human Food - Enhancing Traceability: Insights from Reagan-Udall Foundation Roundtables and Upcoming Public Engagement Metrics (as of February 4, 2025) 150 FSPCA Lead Instructor courses completed 3090 Successfully trained Lead Instructors from 79 countries 16518 FSPCA pa rticipant c ourses de livered by FSPCA Lead Instructors 181718 Personnel from 149 countries have been trained on FSMA regulations

Stay tuned for upcoming webinars hosted by FSPCA! Explore cutting-edge topics in food safety and gain valuable insights from industry experts. Don't miss out on these informative sessions—register now to secure your spot. SAVE THE DATE! The 9th FSPCA Annual Conference will be held in person on November 18-19, 2025. Past FSPCA Annual Conference Presentations 2024 PRESENTATIONS 2023 PRESENTATIONS 2022 PRESENTATIONS 2021 PRESENTATIONS Upcoming FSPCA Webinars 14 MAR FDA Data Dashboards Open to FSPCA Lead Instructors only REGISTER 22 APR V2.0 Human Food Curriculum Teaching Tips for Conducting Exercises using FSPCA Updated Teaching Examples Open to FSPCA Human Food V2.0 Lead Instructors only REGISTER Past FSPCA Webinars 2023 WEBINARS 2024 WEBINARS Past SSA Webinars 26 JUNE Sprout Safety Alliance (SSA) Webinar: Updates to the FDA Guidance for Sprout Growers PRESENTATION RECORDING

Explore the FSPCA Organizational Chart to understand the structure and roles within the Food Safety Preventive Controls Alliance. Gain insights into key positions and their responsibilities, ensuring compliance with food safety regulations. Discover how FSPCA functions to enhance food safety across industries. FSPCA Organizational Chart FSPCA Volunteer Form

Receive the most current information related to FSPCA activities, such as the FSPCA quarterly newsletter, educational and training opportunities, events, FSMA updates, and more. Stay in the Know Receive the most current information related to FSPCA activities, such as the FSPCA quarterly newsletter , educational and training opportunities, events, FSMA updates, and more. SIGN UP TO RECEIVE FSPCA UPDATES FSPCA Newsletters Current Newsletter 2024: June Past Newsletter s 2024: Ma rch 2023: Ma rch | June | September | December 2 022: March | June | September | December SIGN UP TO RECEIVE FSPCA UPDATES

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. ⌂ / FSVP / U.S.-Based FSVP Importer Training Enroll in a Course Materials and Resources Who s hould t ake the c ourse? 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. 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. Delivery Methods All deliveries cover the same exact curriculum in a minimum of 12 contact hours. Instructor-Led: Deliver ed live, in-person, and/or vi rtually by Lead Instructors trained by FSPCA. Asynchronous Learning: 100% self-paced online delivery, with no Lead Instructors present physically or virtually. Asynchronous courses are reviewed by FSPCA to ensure curriculum learning objectives and learner engagement requirements are met. Blended: Delivered in two parts. PART 1 is asynchronous learning and PART 2 is Instructor-Led. Both PART 1 and PART 2 must be completed to receive an FSPCA certificate of successful completion. FSPCA Foreign Supplier Verification Programs (FSVP) Participant Course 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. T he FSVP curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. In contrast to the Preventive Controls (PC) rules, the FSVP rule does not require you to attend a training program following a “standardized curriculum” recognized by FDA. Attending this course, however, will help you understand the FSVP requirements and how those requirements can be met in your particular circumstance. Ready to enroll? Click on the “Enroll in a Course” tab! ENROLL FSVP Participant Course Instructor-Led or Asynchronous Learning FEES VARY* Instructor-led courses are delivered by Lead Instructors trained by FSPCA. Asynchronous learning courses are 100% self-paced online, with no Lead Instructors physically or virtually present. Asynchronous courses are reviewed by FSPCA to ensure curriculum learning objectives and learner engagement requirements are met. Blended Course Both Part 1 and Part 2 must be completed to receive an FSPCA certificate of successful completion. COURSE REQUIREMENTS AND DETAILS Not sure if asynchronous learning is right for you? A free trial of PART 1 of the Blended Course is available. This will give you an idea of how the course is put together. ENROLL FSVP Participant Course Part 1 Asynchronous Learning $208.00 USD ENROLL FSVP Participant Course Part 2 Instructor-Led FEES VARY* *Course fees are set by the individual provider. FSPCA FSVP Course Participant Manual_V1.1 (Click on the image to download a PDF) English Prefer a hardcopy? FSPCA BOOKSTORE FSPCA AMAZON BOOKSTORE Participant Manual (English) Exercise Workbook (English) FSVP Workaids: Forms and worksheets that help an FSVP Importer develop a Foreign Supplier Verification Program Workaid A: Determining the FSVP Importer (PDF ) (Word ) Workaid D: FSVP Hazard Analysis Form Example (PDF ) (Word ) Workaid E: FSVP Foreign Supplier Evaluation Form Example (PDF ) (Word ) Workaid F: FSVP Foreign Supplier Performance/Food Product Approval Worksheet Example (PDF ) (Word ) Workaid G: FSVP Foreign Supplier Reevaluation Form Example (PDF ) (Word ) Additional Resources Helpful website links

FSPCA Metrics provides comprehensive metrics and analytics solutions tailored for the Food Safety Modernization Act (FSMA) requirements. FSPCA Metrics Published 2/4/25 January 2024 FSPCA Metrics SEE METRICS Published 1/1/25 December 2024 FSPCA Metrics SEE METRICS Published 12/1/24 November 2024 FSPCA Metrics SEE METRICS ALL METRICS

For questions related to an FSMA rule, FSMA programs, and implementation strategies, please submit your questions electronically to FDA’s FSMA Technical Assistance Network. For other FSPCA questions, email fspca@iit.edu. Contact Us Training, Lead Instructor Application or Scientific/Technical Question? Please submit all training, Lead Instructor application, or scientific/technical questions to FSPCA’s Technical Assistance Network . Your question will be answered by the FSPCA Food Safety Resource Team. FSMA Rule, FSMA Program, or Implementation Strategy Question? For questions related to a FSMA rule, FSMA programs, and implementation strategies, please submit your questions electronically to FDA’s FSMA Technical Assistance Network . For other FSPCA questions, email fspca@iit.edu .

A comprehensive listing of professors and experts across various fields, this directory serves as a valuable resource for connecting with university extension specialists. Each entry provides detailed information on professors' areas of expertise, research interests, and outreach initiatives, making it an essential tool for students, colleagues, and community members seeking knowledge and guidance in specific disciplines. University Extension Specialist Directory GET ON THE LIST ARKANSAS Jennifer Acuff Assistant Professor and Extension Specialist University of Arkansas System Division of Agriculture jcacuff@uark.edu Language(s) Spoken: English Areas of Expertise: Microbial Inactivation, Preventive Controls, Low-Moisture Foods, Ready-to-Eat Foods COLORADO Eduardo Gutierrez Rodriguez Associate Professor in Food Safety Systems Colorado State University egr10@colostate.edu Language(s) Spoken: English, Spanish, Italian Areas of Expertise: Food Safety, Minimally-Processed Foods, RTE, cGMPs, EMPs, Microbiology FLORIDA Keith Schneider Professor University of Florida keiths29@ufl.edu Language(s) Spoken: English Areas of Expertise: Food Safety Microbiology GEORGIA Abhinav Mishra Associate Professor University of Georgia amishra@uga.edu Language(s) Spoken: English, Hindi Areas of Expertise: Food Safety Risk Assessment, Process Validation Wendy White Industry Manager for Food & Beverage Georgia Tech GaMEP wwhite@gatech.edu Language(s) Spoken: English Areas of Expertise: FDA/USDA Regulatory Compliance, Meat Processing, Sauces/Dressing Processing, Third-Party Auditing, Sensory IDAHO Janna Hamlett Asst. Professor & Food Processing Specialist University of Idaho Extension & TechHelp jannahamlett@techhelp.org Language(s) Spoken: English Areas of Expertise: Food Manufacturing, Food Safety and Quality, GFSI Certifications, Auditing (Internal and 3rd Party), Food Defense, Lean Manufacturing, Process Improvements and Troubleshooting, Environmental Monitoring, Finished Product Testing, Sanitation, Plant Engineering, Dairy, Potato, Confectionary, Ingredients KENTUCKY Melissa Morgan Associate Professor University of Kentucky Marton-Gatton College of Agriculture Food and the Environment (UK-CAFE) melissa.morgan@uky.edu Language(s) Spoken: English Areas of Expertise: Food Safety Processing and Sanitation LOUISIANA Achyut Adhikari Associate Professor and Associate Director School of Nutrition and Food Sciences, Louisiana State University ACAdhikari@agcenter.isu.edu Language(s) Spoken: English, Hindi, Nepali Areas of Expertise: Food Safety, Antimicrobials, Environmental Monitoring, Process Validation, Challenge Studies MAINE Robson Machado Associate Extension Professor University of Maine robson.machado@maine.edu Language(s) Spoken: English, Portuguese Areas of Expertise: Food Safety MARYLAND Rohan Tikekar Associate Professor and Extension Specialist University of Maryland, College Park rtikekar@umd.edu Language(s) Spoken: English Areas of Expertise: Ready to Eat Foods; Low-Moisture Foods; Fresh and Cut Produce MICHIGAN Sheena Fate Food Processing Specialist Michigan State University hedgessh@msu.edu Language(s) Spoken: English Areas of Expertise: All Foods, excluding Alcoholic Beverages, Fermented Foods and Dairy Products MISSISSIPPI Juan Silva Professor & Extension Specialist Mississippi State University jls46@msstate.edu Language(s) Spoken: English, Spanish Areas of Expertise: Food Safety, Processing NEBRASKA Byron Chaves Associate Professor and Food Safety Extension Specialist University of Nebraska-Lincoln byron.chaves-elizondo@unl.edu Language(s) Spoken: English, Spanish Areas of Expertise: Foodborne Pathogens, Environmental Monitoring, Product and Process Validation, Predictive Microbiology, HACCP, Good Manufacturing Practices, RTE Foods, Meat and Poultry Jayne Stratton Research Professor University of Nebraska-Lincoln jstratton1@unl.edu Language(s) Spoken: English Areas of Expertise: Acidified Foods, Microbial Food Safety NEW JERSEY Mellonie O'Neill Senior Manager QA Compliance & Training Rutgers Food Innovation Center mo495@njaes.rutgers.edu Language(s) Spoken: English Areas of Expertise: Fluid Milk, Bakery and Hot-fill, High Acid pH Beverage NEW YORK Samuel Alcaine Associate Professor Cornell University alcaine@cornell.edu Language(s) Spoken: English, Spanish Areas of Expertise: Fermentation, Dairy, Cheese, Yogurt, Ice Cream, Alcoholic Beverages Louise Felker Program Coordinator Cornell University lmf226@cornell.edu Language(s) Spoken: English Areas of Expertise: Dairy Steven Murphy Senior Extension Associate (semi-retired) Cornell University scm4@cornell.edu Language(s) Spoken: English Areas of Expertise: Dairy Aljosa Trmcic Senior Extension Associate Cornell University at543@cornell.edu Language(s) Spoken: English, Slovenia, Serbo-Croatian Areas of Expertise: Dairy, Dairy Microbiology, Food Safety NORTH CAROLINA Lynette Johnston Assistant Professor and Food Safety Extension Specialist North Carolina State University lynette_johnston@ncsu.edu Language(s) Spoken: English Areas of Expertise: Food Safety OKLAHOMA Ravi Jadeja Associate Professor & Food Safety Specialist Oklahoma State University ravi.jadeja@okstate.edu Language(s) Spoken: English Areas of Expertise: Food Microbiology, Regulatory Compliance, Food Safety and Quality Assurance Programs OREGON Jovana Kovacevic Associate Professor and Extension Specialist, Food Microbiology Oregon State University jovana.kovacevic@oregonstate.edu Language(s) Spoken: English, Serbian, Croatian Areas of Expertise: Food Microbiology, Foodborne Pathogens, Listeria, Environmental Monitoring, Cleaning and Sanitizing, Biofilms, Antimicrobial Resistance Joy Waite-Cusic Associate Professor of Food Safety and Quality Systems Oregon State University joy.waite-cusic@oregonstate.edu Language(s) Spoken: English Areas of Expertise: Food Safety and Quality Microbiology, Diverse Food Systems, Dairy, Produce, Manufactured Foods, Meats, Spoilage, Process Validation PENNSYLVANIA Martin Bucknavage Senior Food Safety Extension Specialist Penn State Department of Food Science mwb124@psu.edu Language(s) Spoken: English Areas of Expertise: Food Processing, Food Microbiology and Safety, Supply Chain Management Richard Kralj Senior Extension Educator - Food Safety & Quality Penn State Extension rak15@psu.edu Language(s) Spoken: English Areas of Expertise: Food Start-Up Operations, Food Processing, Operations Serving Retail & Commercial Foodservice, Animal & Pet Feed Processing SOUTH CAROLINA Kimberly Baker Associate Extension Specialist; Food Systems and Safety Program Team Director Clemson University Cooperative Extension kabaker@clemson.edu Language(s) Spoken: English Areas of Expertise: Home Food Preservation, Cottage Foods, Food Regulations TEXAS Angela Walla Professor Texas Tech University angela.walla@ttu.edu Language(s) Spoken: English Areas of Expertise: Fruits, Vegetables, Nuts, Dairy, Retail, Holding and Warehouse, Farm Matthew Taylor Professor, Department of Animal Science Texas A&M University matt_taylor@tamu.edu Language(s) Spoken: English Areas of Expertise: Food Safety Process Validation, Preservatives Application and Efficacy, Rendering VIRGINIA Alexis Hamilton Assistant Professor and Extension Specialist Virginia Tech ahamilton@vt.edu Language(s) Spoken: English Areas of Expertise: Food Processing, Food Safety; Environmental Monitoring, Sanitation, HACCP, Good Manufacturing Processes, Preventive Controls WASHINGTON Girish Ganjyal Professor and Extension Food Processing Specialist Washington State University girish.ganjyal@wsu.edu Language(s) Spoken: English, Hindi, Kannada Areas of Expertise: Snacks, Baked Goods, Plant Proteins, Extrusion, Frying, Baking WEST VIRGINIA Cangliang Shen Professor/Extension Specialist West Virginia University cashen@mail.wvu.edu Language(s) Spoken: English, Chinese Areas of Expertise: Fresh Produce, Poultry Meat, Antimicrobials, Thermal Inactivation WISCONSIN Xinhui Li Associate Professor University of Wisconsin-La Crosse xli@uwlax.edu Language(s) Spoken: English, Chinese Areas of Expertise: Food Microbiology Alex O'Brien Food Safety / Quality Coordinator University of Wisconsin - Center for Dairy Research aobrien@cdr.wisc.edu Language(s) Spoken: English Areas of Expertise: Dairy The Food Safety Preventive Controls Alliance (“FSPCA”) does not guarantee, approve, or endorse the accuracy, adequacy, completeness, or availability of any information provided to you by members of the Extension Specialist Directory and is not responsible for any errors or omissions. The FSPCA does not accept any responsibility for any reliance on the information provided by members of the Extension Specialist Directory or for any results obtained from the use of such information. The information provided herein is not intended to be comprehensive, and some or all of this information may not apply to your specific situation. Your Qualified Individual should review and assess the accuracy, adequacy, completeness, and applicability of provided information, if any, to your food and facility. The FSPCA disclaims any express or implied warranties, including but not limited to, any warranties of merchantability or fitness for a particular purpose or use. Members of the Extension Specialist Directory are not employees or agents of the FSPCA and have not been instructed, directed, or controlled by FSPCA in connection with the information they provide. Members of the Extension Specialist Directory do not have the authority to make representations on behalf of the FSPCA or to bind FSPCA in any way. Following the information provided by members of the Extension Specialist Directory does not ensure compliance with the Food and Drug Administration’s regulations or any other law or legal requirement. The information provided by members of the Extension Specialist Directory does not contain or constitute legal advice, and neither the FSPCA nor the members of the Extension Specialist Directory are your lawyer or can provide you with legal advice.

FSPACA's PCAF Lead Instructors are experts in PC Animal Food safety, offering top-tier training and guidance. Learn from the best to ensure your products meet the highest standards. ⌂ / PC Animal Food / PCAF Lead Instructor s Instructor Resource Portal PCAF Materials Register, Edit, or Cancel a Course Network PCAF Instructor Resource Portal All electronic course materials and templates needed to deliver your FSPCA PCAF Participant Course can be found on the PCAF Instructor Resource Portal (log in required). Download step-by-step instructions for accessing the PCAF Instructor Resource Portal or watch the video tutorial. Your log in information for the PCAF Instructor Resource Portal (where you access Lead Instructor Resources) and the FSPCA (where you register your courses) may be different. The Instructor Resource Portal is updated frequently. We recommend you check the Portal for updates before each course. Helpful Hints Register a PCAF Partipant Course Review FSPCA Policy 0017 (Participant Course Registration and Delivery Policy), found on the PCAF Instructor Resource Portal . This policy outlines the requirements FSPC A Lead Instructors must follow to register and deliver the FSPCA PCAF participant courses. FSPCA has requirements regarding advertising an FSPCA PCAF participant course. For details, review FSPCA Requirements for Successfully Advertising Your PCAF Course. You must log into the FSPCA to register a course. Be sure to have course details on hand. LOG IN Course registration must be submitted at least two weeks before the course start date PCA F Participant Course: 20 contact hours* required PCAF Blended Part 2 Course: 8 contact hours* required *Contact hours do not include breaks or lunch Reminders Course Edits and Cancellations After a course is registered, very few edits will be allowed. In most instances, you will be required to cancel the course in question and resubmit a new course registration form. You MAY NOT: Change the planned modification to the course Change the total hours Change the Lead Instructor's name Change the start and end dates In extenuating circumstances, please contact fspca@iit.edu . We will assess the situation and determine if edits can be accommodated. Course edits and cancellations must be submitted via the FSPCA Technical Assistance Network (TAN) and the course registration number (REG-000000) must be referenced. Add Your Name to the FSPCA Lead Instructor List Once you successfully complete FSPCA PCAF Lead Instructor training, you have the option to have your name added to the public list of Lead Instructors for the FSPCA by updating your FSPCA Profile. Your name will NOT be added unless you opt in and update your profile. DIRECTIONS UPDATE PROFILE Join the PCAF Lead Instructor Private Chatter Group The PCAF Lead Instructor Private Chatter Group is a forum for PCAF Lead Instructors to interact, get updates, and exchange information. It is NOT a forum to ask rule interpretation questions. Questions regarding the rule should be directed to the FDA FSMA Technical Assistance Network (TAN) . DIRECTIONS JOIN Lead Instructor Guide: F or Lead Instructors Only! DO NOT share with your course participants. You can download an electronic version from the PCAF Instructor Resource Portal (log in required) or you may purchase a hard copy by contacting FSPCA@ifpti.org . Participant Manual and Exercise Workbook You can download electronic versions from the PCAF Instructor Resource Portal (log in required) or you many purchase hard copies from either the FSPCA Lead Instructor Bookstore (link located in the PCAF Instructor Resource Portal - log in required) or the FSPCA Amazon Bookstore . A watermarked, public version of the Participant Manual is available as well.

A highly-skilled and dedicated management team oversees the daily FSPCA activities and administrative duties. The FSPCA Management team works closely with volunteer leaders to implement the organization’s mission. FSPCA Management A highly-skilled and dedicated management team oversees the daily FSPCA activities and administrative duties. The FSPCA Management team works closely with volunteer leaders to implement the organization’s mission. BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO)

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