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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 Feb 12 FSPCA Webinar - FDA Data Dashboards Open to FSPCA Lead Instructors Jan 24 February and March Schedule Released: FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Refresher Training 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 January 1, 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

Who Should Take the Course? Facilities that are required to comply with Current Good Manufacturing Practice s , Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals. Individuals who need to understand, implement, and comply with the CGMP requirements. Delivery Methods Asynchronous Learning: 100% self-paced online delivery with no Lead Instructors present physically or virtually . Estimated Seat Time: 2.5 - 3.5 hours. $109.00 USD ENROLL COURSE REQUIREMENTS AND DETAILS FSPCA Current Good Manufacturing Practices (CGMP) for Animal Food Course With the adoption of the Food Safety Modernization Act (FSMA) in 2011, sweeping regulatory changes have been implemented to strengthen and further protect the human and animal food supply. The new regulatory framework has moved away from reacting to food safety events, to a more proactive and preventive approach. Animal food facility and regulatory personnel utilize this preventive approach as they routinely assess food safety systems and work to prevent food safety events. This course addresses one of the seven FSMA foundational rules referred to as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals,” and focuses specifically on the Current Good Manufacturing Practice (CGMP) provisions within the regulation. The regulatory authority for these requirements is codified in 21 Code of Federal Regulations (CFR) Part 507, Subpart B, titled, Current Good Manufacturing Practice (CGMP).

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 12 FEB FDA Data Dashboards Time: 9AM PT | 10AM MT | 11AM CT | 12PM ET Speaker: Robert E. Bughman Operations Research Analyst, Regulatory Business Informatics Branch ORA/OBISM/DRBIS/RBIB Food and Drug Administration FSPCA LI ONLY REGISTER Past SSA Webinars 26 JUNE Sprout Safety Alliance (SSA) Webinar: Updates to the FDA Guidance for Sprout Growers PRESENTATION RECORDING Past FSPCA Webinars 2023 WEBINARS 22 FEB Updates to FDA’s Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food: Spotlight on Appendix 1 PRESENTATION RECORDING 29 FEB Animal Food Rule Inspectional Findings and Supplemental Resources for FSPCA Animal Food Lead Instructors Available on the FSPCA Animal Food Resource Portal for Animal Food Lead Instructors only PRESENTATION RECORDING 9 APR Food Traceability Rule Awareness for Industry Module Webinar Available on the FSPCA Human Food , FSVP, and IA VA Instructor Resource Portals PRESENTATION RECORDING 11 APR Seminario web gratuito sobre el módulo de conocimiento de las reglas de trazabilidad de alimentos de la FSPCA para la industria (En español) Available on the FSPCA Human Food , FSVP, and IA VA Instructor Resource Portals PRESENTATION RECORDING 12 DEC How to Be Ready for a Recall: Working with FDA and Preparing for the Unexpected Recording will be posted the week of 12/16 PRESENTATION RECORDING

⌂ / PC Human Food / PCHF Lead Instructor Applicants Criteria Application Training Enroll Materials and Resources What can an FSPCA Human Food Lead Instructor do? An FSPCA Human Food Lead Instructor may independently offer the current version of the FSPCA standardized curriculum (FSPCA Preventive Controls for Human Food Participant Course) directly to participants and issue FSPCA Preventive Controls for Human Food Certificates of training by following FSPCA policies to register and deliver FSPCA Participant Courses. How can I become an FSPCA Human Food Lead Instructor? Lead Instructor Applicants must successfully complete the prerequisite FSPCA Preventive Controls for Human Food Participant Course , and be issued an FSPCA certificate of training for the course. This FSPCA certificate number is required to submit an FSPCA Human Food Lead Instructor application . Lead Instructor Applicants will be administered a timed pre-course assessment that tests the applicant’s knowledge of the Preventive Controls for Human Food regulation. Individuals must score an 80% or higher on the assessment in order to proceed with the Lead Instructor application. Individuals who score below an 80% on the assessment will be required to wait 7 days before retaking the assessment. This will allow time to study the regulation and the FSPCA Preventive Controls for Human Food curriculum. There is no limit to how many times the assessment can be taken until a passing score is achieved. After successful completion of the pre-course assessment, an online FSPCA Human Food Lead Instructor application must be submitted to be considered as a Human Food Lead Instructor Candidate. Your application will be reviewed by the FSPCA Review Committee and evaluated against the sele ction criteria . If you are approved, you will be notified via email. The review process usually takes 4 to 6 weeks to complete. PCHF LEAD INSTRUCTOR SELECTION CRITERIA Ready to apply? Click on the “Application” tab! Have you successfully completed the prerequisite FSPCA Preventive Controls for Human Food participant course? You must first successfully complete the prerequisite FSPCA Preventive Controls for Human Food participant course. The FSPCA course certificate number is required on your application. MORE INFORMATION NO Review How to submit an FSPCA Lead Instructor Application . This document provides IMPORTANT information, step-by-step directions, and helpful hints to complete and successfully submit your Lead Instructor Application. APPLY YES FSPCA Preventive Controls for Human Food (PCHF) Lead Instructor Application Prerequisites Successful completion of the FSPCA Preventive Controls for Human Food Course Must be an approved FSPCA PCHF Lead Instructor applicant to enroll Enrollees must attend the entire course Other prerequisites may apply depending on course delivery method (e.g., in-person, virtual) FSPCA Preventive Controls for Human Food Lead Instructor Course This course provides the participant the knowledge and tools needed to perform the duties of a Lead Instructor for the standardized training curriculum that FDA considers adequate in meeting the requirements for training of a preventive controls qualified individual under the Hazard Analysis and Risk-based Preventive Controls for Human Food rule. The course content is focused on strategies to aid in the effective instruction of the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan. Administrative tasks for issuing Food Safety Preventive Controls Alliance certificates are also covered, as well as a refresher on effective presentation for the adult learner. Successful completion of this training allows you to deliver the FSPCA Preventive Controls for Human Food participant course as a Lead Instructor. Ready to enroll? Click on the “Enroll in a Course” tab! IMPORTANT! Before you enroll, please thoroughly review the course information packet. The packet contains step-by-step directions for the enrollment process. Each step must be completed in the order noted to successfully enroll. Human Food Lead Instructor Course Schedule Only approved FSPCA Human Food Lead Instructor Candidates are eligible to enroll. Other prerequisites may apply depending on course type/modality. Download and review the course agenda. It will be important for you to be present at the class for the entire time in order for you to receive your Lead Instructor certificate. Failure to demonstrate understanding of FSPCA training materials through participation in exercises, questions asked, and teach-back observations may result in you not receiving your Lead Instructor certificate. Course may be canceled due to low enrollment . Virtual 2025 DATES TBD FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Course All approved applicants will be notified when dates are determined. $1599.00 USD FDA Rules and Guidance Prior to enrolling in an FSPCA Preventive Controls for Human Food Lead Instructor Course, we strongly recommend that you re-read FDA’s Preventive Controls for Human Food regulation as well as your FSPCA participant manual. And, download FDA’s Hazard Analysis and Risk-Based Preventive Controls for Human Food: Guidance for Industry draft guidance (including Appendix 1) for reference during the course. FDA rules and guidance documents can be found here . FSPCA PCHF Lead Instructor Guide and Exercise Workbook In-Person Delivery: Hard copies of the FSPCA Preventive Controls for Human Food Lead Instructor Guide and Exercise Workbook are provided onsite. Virtual Delivery: After enrollment and completion of prerequisite online modules, electronic course materials are available for download from the course landing page. If a hard copy of the FSPCA Preventive Controls for Human Food Lead Instructor Guide and Exercise Workbook are preferred, an option to purchase will be provided after enrollment.

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.

⌂ / FSVP / F SVP Lead Instructors Instructor Resource Portal FSVP Materials Register, Edit, or Cancel a Course Network FSVP Instructor Resource Portal All electronic course materials and templates needed to deliver your FSPCA FSVP Participant Course can be found on the FSVP Instructor Resource Portal (log in required). Download step-by-step instructions for accessing the FSVP Instructor Resource Portal or watch the video tutorial. Your log in information for the FSVP 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 an FSVP Participant Course Review FSPCA Policy 0017 (Participant Course Registration and Delivery Policy), found on the FSVP Instructor Resource Portal . This policy outlines the requirements FSPC A Lead Instructors must follow to register and deliver the FSPCA FSVP participant courses. FSPCA has requirements regarding advertising an FSPCA FSVP participant course. For details, review FSPCA Requirements for Successfully Advertising Your FSVP 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 FSVP Participant Course: 12 contact hours* required FSVP 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 FSVP 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 FSVP Lead Instructor Private Chatter Group The FSVP Lead Instructor Private Chatter Group is a forum for FSVP 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 FSVP 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 FSVP Instructor Resource Portal (log in required) or you many purchase hard copies from either the FSPCA Lead Instructor Bookstore (link located in the FSVP Instructor Resource Portal - log in required) or the FSPCA Amazon Bookstore . A watermarked, public version of the Participant Manual is available as well.

FDA’s FSMA Technical Assistance Network The Expert Adviser For questions related to the FSMA rules, FSMA programs, and implementation strategies, please submit your questions electronically to FDA’s FSMA Technical Assistance Network. SUBMIT AN INQUIRY

⌂ / Intentional Adulteration / Food Defense Qualified Individual / IA Conducting Vulnerability Assessments Course Training Materials and Resources Who should take the course? Food professionals who conduct vulnerability assessments ( VAs) using the 3 Fundamental Elements The IA Conducting Vulnerability Assessments using Key Activity Types online course is strongly recommended before taking this course Delivery Methods Instructor-Led: Delivered live, in-person, and/or virtually by IAVA Lead Instructors trained by FSPCA. FSPCA IA Conducting Vulnerability Assessments Participant Course Instructor-Led FEES VARY* ENROLL *Course fees are set by the individual provider. FSPCA IA Conducting Vulnerability Assessments Participant Course 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 you conduct your vulnerability assessment using the KAT method with no modifications, you should consider completing the FSPCA IA Conducting Vulnerability Assessments Using Key Activity Types course and may not need the training provided in this course. However, if you use any modifications to the KAT method or plan to use the Three Fundamental Elements method, then this course would provide valuable insights. FSPCA IA Conducting Vulnerability Assessments Participant Manual v1.0 (Click on the image to download a PDF) English Prefer a hardcopy? FSPCA BOOKSTORE FSPCA AMAZON BOOKSTORE Participant Manual (English) Exercise Workbook (English) Additional Resources Download the FSPCA IA Suite of Courses for a comprehensive list of all available FSPCA Intentional Adulteration courses, and details on the course delivery method, intended audience, and cost.

⌂ / FSVP / FSVP Lead Instructor Applicants Criteria Application Training Enroll Materials and Resources What can an FSPCA FSVP Lead Instructor do? An FSPCA FSVP Lead Instructor may independently offer the current version of the FSPCA core curriculum (FSPCA Foreign Supplier Verification Programs Participant Course) directly to participants and issue FSPCA FSVP Certificates of training by following FSPCA policies to register and deliver FSPCA Participant Courses. How can I become an FSPCA FSVP Lead Instructor? Lead Instructor Applicants must successfully submit an FSPCA FSVP Lead Instructor application . See the "Application" tab for complete details. Your application will be reviewed by the FSPCA Review Committee and evaluated against the sele ction criteria. If you are approved, you will be notified via email. The review process usually takes 4 to 6 weeks to complete. FSVP LEAD INSTRUCTOR SELECTION CRITERIA Ready to apply? Click on the “Application” tab! Are you a current Human Food or Animal Food Lead Instructor or an approved Human Food or Animal Food Lead Instructor Candidate*? You must successfully submit an FSPCA FSVP Lead Instructor application. Review How to submit an FSPCA Lead Instructor Application . This document provides IMPORTANT information, step-by-step directions, and helpful hints pertaining to the completion of your Lead Instructor Application. DOWNLOAD NO You already meet the criteria to qualify as a candidate to become an FSVP Lead Instructor. There are two additional steps you must take: Update your FSPCA profile by indicating your interest (directions to update your profile below), and, Successfully complete an FSPCA FSVP Lead Instructor course. UPDATE YOUR PROFILE YES FSPCA Foreign Supplier Verification Programs (FSVP) Lead Instructor Application *An FSPCA Lead Instructor Candidate is someone who has submitted an FSPCA Lead Instructor application, had their application approved, but has not yet successfully completed FSPCA Lead Instructor training. APPLY Prerequisites Successful completion of the FSPCA Foreign Supplier Verification Programs Participant Course Must be an approved FSPCA FSVP Lead Instructor applicant to be eligible to enroll Enrollees must attend the entire course Other prerequisites may apply depending on course delivery method (e.g., in-person, virtual) FSPCA Foreign Supplier Verification Programs (FSVP) Lead Instructor Course This course provides the participant the knowledge and tools needed to perform the duties of a Lead Instructor for the Foreign Supplier Verification Programs Participant Course. The course content is focused on strategies to aid in the effective instruction of the activities and documentation that support the creation and implementation of Foreign Supplier Verification Programs. Administrative tasks for issuing Food Safety Preventive Controls Alliance certificates are also covered as well as a refresher on effective presentation for the adult learner. Successful completion of this training allows you to deliver the FSPCA Foreign Supplier Verification Programs Participant Course as a Lead Instructor. Ready to enroll? Click on the “Enroll in a Course” tab! IMPORTANT! Before you enroll, please thoroughly review the course information packet. The packet contains step-by-step directions for the enrollment process. Each step must be completed in the order noted to successfully enroll. FSVP Lead Instructor Course Schedule Only approved FSPCA FSVP Lead Instructor Candidates are eligible to enroll. Other prerequisites may apply depending on course type/modality. Download and review the course agenda. It will be important for you to be present at the class for the entire time in order for you to receive your Lead Instructor certificate. Failure to demonstrate understanding of FSPCA training materials through participation in exercises, questions asked, and teach-back observations may result in you not receiving your Lead Instructor certificate. Course may be canceled due to low enrollment . Virtual 2025 DATES TBD FSPCA Foreign Supplier Verification Programs Lead Instructor Course All approved applicants will be notified when dates are determined. INFORMATION PACKET $1599.00 USD AGENDA FDA Regulation and Guidance Prior to enrolling in an FSPCA FSVP Combination Course, we strongly recommend that you read FDA’s FSVP regulation and download FDA’s FSV P industry guidance document which typically answers most questions about the FSVP rule. FSPCA FSVP Lead Instructor Guide and Exercise Workbook In-Person Delivery: Hard copies of the FSPCA FSVP Lead Instructor Guide and Exercise Workbook are provided onsite. Virtual Delivery: After enrollment and completion of prerequisite online modules, electronic course materials are available for download from the course landing page. If a hard copy of the FSPCA FSVP Lead Instructor Guide and Exercise Workbook are preferred, an option to purchase will be provided after enrollment.

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 .

I have questions regarding the V2.0 FSPCA Preventive Controls for Human Food curriculum update. Where can I find more information? Download the Preventive Controls for Human Food Curriculum Update FAQs document for more information. You can always reach out to fspca@iit.edu with additional questions. Would completion of the FSPCA course satisfy requirements to become “qualified individual”? The definition of a preventive controls qualified individual in 117.3 of the final preventive controls rule is as follows: Preventive controls qualified individual means a qualified individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or is otherwise qualified through job experience to develop and apply a food safety system. The FSPCA course is the standardized curriculum that FDA considers adequate; taking the FSPCA training will meet the requirements in the rule for training of a preventive controls qualified individual. Can I use my existing HACCP plan and just add the things required for preventive controls? Yes, your HACCP plan includes controls such as process controls applied at CCPs. Other controls such as sanitation controls may apply to your products, but you do not need to rewrite your HACCP plan to include these. In fact, you may already have programs in place in addition to your HACCP plan that address the Preventive Controls rule requirements. As long as these programs meet the requirements of the rule, you can use them and the existing records. You can also supplement your HACCP plan with other things required by the rule, such as a recall plan. Do I have to use a certain format for the hazard analysis? What HACCP formats are accepted? No, there is no required format. The company can choose the format that they wish as long as the format addresses the requirements of the regulation. I want to become an FSVP Qualified Individual. What FSPCA courses are recommended? The FSPCA Foreign Supplier Verification Programs Participant Course provides participants with an understanding of the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation. This course is designed for the FSVP importer who will be taking responsibility for fulfilling the requirements of the FSVP rule. How do I join the FSPCA Lead Instructor Private Chatter Group? Log into the FSPCA at https://fspca.force.com/FSPCA/s/ Enter your email and password for the FSPCA Click on “More” in the horizontal bar and choose “Groups” from the drop-down menu Choose the Lead Instructor Group(s) you wish to join from the list displayed. We have Human Food, Animal Food, and FSVP Lead Instructor Groups. Click on the “Request Membership” button Once your Lead Instructor certificate number is confirmed, you will receive notification of acceptance into the private group How can I get a copy of my FSPCA certificate? Your certificate(s) are available to you 24/7. If there has been a change in your email address since completing the course, first work with the LMS Admin to update the email address associated with your transcripts. Or you may reach them by phone at 1-269-488-3258. Once your email address is updated, or if no email update is necessary, follow the below directions to access your certificate at any time. Participants can access their certificates by following these steps: Click this link: https://lms.ifpti.org/#/transcript After clicking the above link, log in using your existing username and password. Use the “Forgot Password?” link if you need to reset your password.) Click on your certificate to view and print your copy. This short video will show you how to access your certificate: https://ifptiorg.sharepoint.com/:v:/s/LMSSupport/EXWSit2aFjdJjVfZno8l4BMBwxTvXKDiOL6q4DQDqC7UHg?e=Bj2jKA The latest version of Adobe Reader is recommended before attempting to print the certificate. More information from Adobe is here: https://helpx.adobe.com/acrobat/kb/quick-fix-print-pdf-image.html What roles must a Food Defense Qualified Individual do, or oversee? There are four different roles one or more Food Defense Qualified Individuals must do or oversee: The preparation of the food defense plan as required in § 121.126; The conduct of a vulnerability assessment as required in § 121.130; The identification and explanation of the mitigation strategies as required in § 121.135; and Reanalysis as required in § 121.157. FSPCA IA Food Defense Plan Preparation and Reanalysis course satisfies the training for 1 and 4 above. FSPCA IA Conducting Vulnerability Assessments Using Key Activity Types course or FSPCA IA Conducting Vulnerability Assessments course satisfies the training for 2 above. You could take either course, or both. FSPCA IA Identification and Explanation of Mitigation Strategies course satisfies the training for 3 above.