Search Results

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

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 “preventive controls qualified individual. ⌂ / PC Human Food / Preventive Controls Qualified Individual V2.0 Training Enroll in a Course Materials and Resources Who should take the course? Those resp onsible for performing or overseeing the preparation of the food saf e ty plan Version 2.0 Delivery Methods All v2.0 deliveries cover the same exact curriculum in a minimum of 22 contact hours. In stru ctor-Led: Delivered live, in-person, and/or v irtually by Lead Instructors trained by FSPCA. Version 2.0 Updates Version 2.0 of the PCHF curriculum integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1 – Known or Reasonably Foreseeable Hazards and updates to the allergen chapter which now includes sesame. This updated version of the course helps those who operate primarily under HACCP by improving the linkage between Preventive Controls and HACCP. PCHF V2.0 FAQs FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Participant Course The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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” 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 be 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 “preventive controls qualified individual.” Ready to enroll? Click on the “Enroll in a Course” tab! ENROLL PCHF v2.0 Participant Course Instructor-Led 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. DETAILS COMING SOON 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. COMING SOON PC HF v2.0 Participant Course Part 1 Asynchronous Learning COMING SOON COMING SOON PCHF v2.0 Participant Course Part 2 Instructor-Led COMING SOON *Course fees are set by the individual provider. FSPCA Preventive Controls for Human Food Participant Manual v2.0 (Click on the image to download a PDF) English Prefer a hardcopy? FSPCA BOOKSTORE Participant Manual (English) Exercise Workbook (English) AMAZON Participant Manual (English) Exercise Workbook (English) PCHF Workaids: Forms and worksheets that help a PCQI develop a food safety plan and recall plan. • Recall Plan Template • Food Safety Plan Worksheets Additional Resources PCHF Food Facility Type and Applicable Regulations Table Common Process and Facility Related Hazards

The Food Safety Modernization Act (FSMA) Final Rule on Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121) (IA Rule) regulation is intended to protect food from intentional acts of adulteration where there is an intent to cause wide scale public health harm. The regulation requires covered facilities to prepare, or have prepared, and implement a written food defense plan (21 CFR 121.126) and conduct a reanalysis of the food defense plan (21 CFR 121.157). ⌂ / Intentional Adulteration / Food Defense Qualified Individua l / IA Food Defense Plan Preparation and Reanalysis Course Who should take the course? Food professionals who prepare the Food Defense Plan and/or who conduct Reanalysis activities Delivery Methods Asynchronous Learning: 100% self-paced online delivery with no Lead Instructors present physically or virtually . Estimated seat time: 2-3 hours. $109.00 USD ENROLL COURSE REQUIREMENTS AND DETAILS FSPCA IA Food Defense Plan Preparation and Reanalysis Course The Food Safety Modernization Act (FSMA) Final Rule on Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121) (IA Rule) regulation is intended to protect food from intentional acts of adulteration where there is an intent to cause wide scale public health harm. The regulation requires covered facilities to prepare, or have prepared, and implement a written food defense plan (21 CFR 121.126) and conduct a reanalysis of the food defense plan (21 CFR 121.157). The regulation further requires that individuals preparing the food defense plan and performing reanalysis “have successfully completed training for the specific function at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to conduct the activities” (21 CFR 121.4(c)(2)). This training developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet this training requirement. Although this training contains some information about incorporating vulnerability assessments and mitigation strategies into a food defense plan, this training is not intended to be the standardized curriculum for food defense qualified individuals responsible for conducting a vulnerability assessment or identifying and explaining mitigation strategies. See other applicable FSPCA IA courses . FSPCA IA Food Defense Plan Preparation and Reanalysis Online Course PDF The FSPCA Intentional Adulteration online course PDFs are being made available publicly in keeping with transparency of FSPCA course material. However, the PDF versions do not represent the full experience of participating in the online courses. Please Note If applicable, this public PDF version of the course does not include the assessments, course interactions, or videos. FSPCA course certificates are only issued at the completion of the full online courses. The transcripts (words spoken during the online course) are included at the end of the PDFs rather than interspersed throughout as in the full online versions.

The Food Safety Preventive Controls Alliance (FSPCA) is a collaborative effort comprising industry, academia, and government stakeholders. Established in late 2011 with a grant from the U.S. Food and Drug Administration (FDA) to Illinois Tech’s Institute for Food Safety and Health (IIT IFSH), FSPCA aims to enhance food safety through preventive controls. FSPCA Welcomes You 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 Illinois Tech’s Institute for Food Safety and Health (IIT IFSH). Vision Be an internationally recognized trusted source for training programs and outreach for the prevention-oriented standards of the Food Safety Modernization Act (FSMA). Mission Assist the human and animal food industry and related entities in building food safety capacity through education, training and outreach with an emphasis on small-, and medium-sized businesses. FSPCA Strategic Framework

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 Food Defense Awareness for the Intentional Adulteration Rule is designed specifically for those individuals and will meet the food defense awareness training requirement within the IA rule. Who should take the course? Workers at Actionable Process Steps (e.g., front line food workers) Supervisors of Workers at Actionable Process Steps Any stakeholder interested in learning more about the IA rule requirement Delivery Methods Asynchronous Learning: 100% self-paced online delivery with no Lead Instructors present physically or virtually. Estimated seat time: 20 - 30 minutes . FREE Follow these steps to access the free FSPCA Food Defense Awareness for the IA Rule online course: Review the Course Requirements and Details Click this link: Food Defense Awareness Log in with username: FSPCA.free1 and password: safe.food Click My Courses and select Resume Select the Click to Begin button FSPCA Food Defense Awareness for the IA Rule Course The FDA’s Food Safety Modernization Act rule: Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121) (IA Rule) requires that covered facilities develop and implement a food defense plan that protects the facility’s most vulnerable points from acts of intentional adulteration intended to cause wide scale public health harm. The points in a facilities operation that have these significant vulnerabilities are called “actionable process steps”. According to the IA rule, individuals assigned to work at actionable process steps, and their supervisors, are required to receive training in food defense awareness (21 CFR 121.4(b)(2)). This “Food Defense Awareness for the Intentional Adulteration Rule” is designed specifically for those individuals and will meet the food defense awareness training requirement within the IA rule. NOTE S ! The training requirement in the IA rule is flexible, and individuals may choose this training or a similar food defense awareness training to satisfy this requirement. An FSPCA Certificate of successful completion is issued at the end of the course that you must print immediately. This is the only time the certificate is available to be printed (no record is retained). FSPCA Food Defense Awareness for the IA Rule Online Course PDF The FSPCA Intentional Adulteration online course PDFs are being made available publicly in keeping with transparency of FSPCA course material. However, the PDF versions do not represent the full experience of participating in the online courses. Please Note If applicable, this public PDF version of the course does not include the assessments, course interactions, or videos. FSPCA course certificates are only issued at the completion of the full online courses. The transcripts (words spoken during the online course) are included at the end of the PDFs rather than interspersed throughout as in the full online versions.

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 “preventive controls qualified individual.” ⌂ / PC Human Food / Preventive Controls Qualified Individual Training Enroll in a Course Materials and Resources Food Safety Plan Teaching Examples Who should take the course? Those resp onsible for performing or overseeing the preparation of the food saf e ty plan Version 1.2 Delivery Methods All v1.2 deliveries cover the same exact curriculum in a minimum of 20 contact hours. In stru ctor-Led: Delivered live, in-person, and/or v irtually by Lead Instructors trained by FSPCA. Asy nchronous Learning: 100% self-paced online delivery, with no Lead Instructors present physically or virtually. A synchronous courses are reviewed by FSPCA to ensure curriculum learning objectives and learner engagement requirements are met. Blended: D elivered 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. Ready to enroll? Click on the “Enroll in a Course” tab! FSPCA Preventive Controls for Human Food (PCHF) Version 1.2 Participant Course The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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 FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Note: This curriculum has been updated and was published October 2024. View the PCHF PCQI V2.0 webpages for more information. ENROLL PCHF V1.2 Participant Course Instructor-Led or Asynchrono us 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 PC HF V1.2 Participant Course Part 1 Asynchronous Learning $208.00 USD ENROLL PCHF V1.2 Participant Course Part 2 Instructor-Led FEES VARY* *Course fees are set by the individual provider. FSPCA Preventive Controls for Human Food Participant Manual v1.2 (Click on the image to download a PDF) English Chinese Spanish Prefer a hardcopy? FSPCA BOOKSTORE Participant Manual (English) Exercise Workbook (English) FSPCA AMAZON BOOKSTORE Participant Manual (English, Spanish) Exercise Workbook (English, Spanish) PCHF Workaids: Forms and worksheets that help a PCQI develop a food safety plan and recall plan. • Food Safety Plan Worksheets • Recall Plan Template Additional Resources PCHF Food Facility Type and Applicable Regulations Table Helpful Website Links Common Process and Facility Related Hazards Would you like to submit a Food Safety Plan Teaching Example? FSPCA welcomes industry-specific food safety plan teaching examples submitted for use during FSPCA Preventive Controls for Human Food participant courses. Note! Neither FSPCA nor FDA review/ acceptance is required for use in a PCQI course, but is encouraged to avoid inconsistencies with the PCHF rule and other aspects of FSPCA training. How to submit a Food Safety Plan Teaching Example For complete details and processes, download FSPCA Guidelines for Industry-specific Food Safety Plan Teaching Examples for FSPCA Human Food Training Use the FSPCA Food Safety Plan Template

Food professionals who wish to conduct vulnerability assessments (VAs) using the Key Activity Types (KAT) Method only ​and this course is strongly recommended before taking the IA Conducting Vulnerability Assessments course which uses the three fundamental elements method.​​ ​ ⌂ / Intentional Adulteration / Food Defense Qualified Individua l / IA Conducting Vulnerability Assessments using Key Activity Types Who should take the course? Food professionals who wish to conduct vulnerability assessments (VAs) using the Key Activity Types (KAT) Method only. This course is strongly recommended before taking the IA Conducting Vulnerability Assessments course which uses the three fundamental elements method. Delivery Methods Asynchronous Learning: 100% self-paced online delivery with no Lead Instructors present physically or virtually . Estimated seat time: 45-62 minutes. $169.00 USD ENROLL COURSE REQUIREMENTS AND DETAILS FSPCA IA Conducting Vulnerability Assessments using Key Activity Types Course The Food Safety Modernization Act (FSMA) Final Rule on Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121) (IA Rule) regulation is intended to protect food from intentional acts of adulteration where there is an intent to cause wide scale public health harm. The regulation requires covered facilities to identify and implement mitigation strategies at actionable process steps identified by a vulnerability assessment (21 CFR 121.135). The regulation further requires that individuals identifying and explaining the mitigation strategies “have successfully completed training for the specific function at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to conduct the activities” (21 CFR 121.4(c)(2)). This training developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet this training requirement. FSPCA IA Conducting Vulnerability Assessments using Key Activity Types Online Course PDF The FSPCA Intentional Adulteration online course PDFs are being made available publicly in keeping with transparency of FSPCA course material. However, the PDF versions do not represent the full experience of participating in the online courses. Please Note If applicable, this public PDF version of the course does not include the assessments, course interactions, or videos. FSPCA course certificates are only issued at the completion of the full online courses. The transcripts (words spoken during the online course) are included at the end of the PDFs rather than interspersed throughout as in the full online versions.

Your FSPCA certificates are available to you 24/7. Access your certificates by following steps. NEED A COPY OF YOUR FSPCA CERTIFICATE? Your FSPCA certificates are available to you 24/7. Access your certificates by following these three easy steps: Visit the Learning Management System (LMS) 01 Log in using your username and password. Use the “Forgot Password?” link if you need to reset your password. 02 Click on your certificate to view/download and print a copy. 03 NOTE! The latest version of Adobe Reader is recommended before attempting to print the certificate. Helpful Hints Has your email changed since you completed your course? Email the LMS Admin to update your email address before you attempt to access your certificate. Having technical difficulty printing your certificate? Within the 'Print' button of Adobe, click 'Advanced' and then, click 'Print as image'. More information is available from Adobe . Need additional assistance? Email the LMS Admin or call 1 (269) 488-3258 .

This module is specifically designed for the foreign suppliers that manufacture, process, pack, or hold food intended for human or animal consumption in the U.S. The FSVP rule itself imposes requirements on importers, not foreign suppliers. Nevertheless, importers may make requests for foreign suppliers to assist in meeting the importer's obligations. This module will explain the requirements of the FSVP rule. Intended Audience Foreign suppliers that manufacture, process, pack, or hold food intended for human or animal consumption in the U.S. Delivery Methods PDF: Download and review a PDF of the full text version of the FSVP Awareness Module. LIVE RECORDING: View a recorded version of the live FSPCA FSVP Awareness Module webinar. Includes an informative Q&A session. FSPCA FSVP Awareness Module for Foreign Suppliers This module is specifically designed for the foreign suppliers that manufacture, process, pack, or hold food intended for human or animal consumption in the U.S. The FSVP rule itself imposes requirements on importers, not foreign suppliers. Nevertheless, importers may make requests of foreign suppliers to assist in meeting the importers obligations. This module will explain the requirements of the FSVP rule. RECORDING PDF

FSPACA's Food Defense Qualified Individual (FDQI) courses offer comprehensive training in conducting vulnerability assessments, identifying mitigation strategies, and preparing food defense plans. Join us to become proficient in safeguarding food systems against intentional contamination. IA Conducting Vulnerability Assessments Using Key Activity Types Course LEARN MORE IA Conducting Vulnerability Assessments Course LEARN MORE IA Identification and Explanation of Mitigation Strategies Course LEARN MORE IA Food Defense Plan Preparation and Reanalysis Course LEARN MORE 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. IA Food Defense Plan Preparation and Reanalysis course satisfies the training for 1 and 4 above. IA Conducting Vulnerability Assessments Using Key Activity Types course or IA Conducting Vulnerability Assessments course satisfies the training for 2 above. You could take either course, or both. IA Identification and Explanation of Mitigation Strategies course satisfies the training for 3 above.

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. 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).