FSPCA Foreign Supplier Verification Programs (FSVP)

Virtual Learning16 hours

Course Overview

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.

What this course covers

Successfully completing this course will help participants understand the FSVP requirements of the Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals regulation and how those requirements can be met in their particular circumstances.

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course.

This course is taught by FSPCA-trained FSVP Lead Instructors. Participants will receive an official certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program.

The 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.

All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.

For training in Quebec, Canada: NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425

Who should Attend

1. 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.

2. 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.

View the Full Course Description

Course Objective

At the end of the program, learners will be able to: 

  • Explain the underlying purpose(s) of the FSVP rule 

  • Develop an FSVP 

  • Implement an FSVP 

  • Implement an FSVP recordkeeping system 

  • Summarize FDA oversight 

 

Partners 

The Food Safety Preventive Controls Alliance (FSPCA) is a broad-based public private alliance consisting of industry, academic and government stakeholders whose mission is to develop curricula, and training and outreach programs to support compliance with the prevention-oriented standards of the Food Safety Modernization Act (FSMA).

 

Computer and Internet Connection: 

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. 

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class. 

Additional Recommended Courses

FSPCA Preventive Controls for Human Food (PCQI Training)

This virtual, instructor-led training course is delivered over 2.5 days (total 21 contact hours) on consecutive training days as follows:

Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 1:00 pm

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Join us for this 2.5-day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.

In this interactive web-based, live instructor-led training, we have incorporated a number of group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program.

You will receive a hard copy of the course materials prior to the first day of the webinar. The courier service requires a physical address, they are not able to deliver to a PO Box address. You will be able to confirm these details during your registration.

Who should Attend

Auditors, Certification Managers, Directors and Managers, Facility Managers, Food Agents and/or Brokers, Food Importers/Exporters, Food Safety & Quality Personnel, HACCP Team Leaders and Personnel, Food Safety or Quality Managers, Food Safety Team Leaders, Ingredient Suppliers, Inspectors, Operations/Maintenance/Sanitation, Packaging Engineers/Developers, Owners/Operations of Food Business, Plant Managers/Supervisors, Product Development/R&D/Food Technologists, Production Managers/Supervisors, QA/QC Managers, Supervisors and Personnel, Quality Systems Coordinators, Regulatory Authorities & Personnel, Supply Chain Managers

Prerequisites

An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.