Food Safety Preventive Controls Alliance (FSPCA) Foreign Supplier Verification Program (FSVP) Training

Duration: 2 Days

Course Background:

The Food Safety Preventive Control Alliance (FSPCA) provides training programs through its trainers to assist the food industry to achieve compliance with the U.S. Food and Drug Administration (FDA) Hazard Analysis and Risk Based Preventive Controls for Animal Food regulation (now referred to as Preventive Controls for Animal Food regulation). The course developed by FSPCA is the ‘standardized curriculum’ recognized by the FDA. Successful completion of this course is one way of meeting the requirements for a “preventive controls qualified individual”.

The Preventive Controls for Foreign Supplier Verification Program regulation is intended to ensure safety of imported food into the United States. The regulation requires importers to verify that food they import into the United States is produced in compliance with the hazard analysis and risk-based preventive controls and standards for produce safety provisions of the Federal Food, Drug, and Cosmetic Act (the FD&C Act), is not adulterated, and is not misbranded with respect to food allergen labeling.

Course Objective:

  • The course will help participants understand and comply with the requirements of the FSMA Foreign Supplier Verification Program (FSVP).
  • The FSPCA developed training is specifically designed for importers to meet the requirements of the regulation.
  • The course will also provide an effective way to implement a risk-based framework in which importers can evaluate potential products and suppliers and ensure that appropriate verification activities occur.

What is an FSVP?

It is a program that requires importers to verify that their foreign suppliers are producing food in a manner that provides the same level of public health protection as the preventive controls or produce safety regulations, as appropriate, and to ensure that the imported food is not adulterated and is not misbranded with respect to allergen labeling.

  • Importers are responsible for actions that include:
    1. Determining known or reasonably foreseeable hazards with each food.
    2. Evaluating the risk posed by a food, based on the hazard analysis, and the foreign supplier’s performance.
    3. Using that evaluation of the risk posed by an imported food and the supplier’s performance to approve suppliers and determine appropriate supplier verification activities.
    4. Conducting supplier verification activities.
    5. Conducting corrective actions.
  • Importers must establish and follow written procedures to ensure that they import foods only from foreign suppliers approved based on an evaluation of the risk posed by the imported food and the supplier’s performance or, when necessary on a temporary basis, from unapproved suppliers whose foods are subjected to adequate verification activities before being imported.
  • Importers are required to develop, maintain and follow an FSVP for each food brought into the United States and the foreign supplier of that food. If the importer obtains a certain food from a few different suppliers, a separate FSVP would be required for each of those suppliers.
  • Importers are not required to evaluate the food and supplier or conduct supplier verification activities if they receive adequate assurances that a subsequent entity in the distribution chain, such as the importer’s customer, is processing the food for food safety in accordance with applicable requirements. Importers must also disclose in documents accompanying the food that the food is not processed to control the identified hazard.

Target Audience:

  • Importers of human and animal food in the United States
  • Facilities that directly import human and animal food
  • Personnel responsible for the implementation of FSVP
  • Consultants
  • Third party auditors

Training Deliverables:

  • A certificate of completion issued by the International Food Protection Training Institute (IFPTI) of FSPCA
  • A written test will be administrated at the end of the training

*If less than 4 people register for a given date, the course will be rescheduled and you will be notidied prior to the class.