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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 Dec 20 FSPCA Annual Conference Survey Closes 2026 Mark Your Calendar: FSPCA Lead Instructor Training Schedule Released! Current FSPCA News Food Traceability Rule Curriculum As with any new FSPCA curricula, FSPCA will not be accepting any asynchronous course review requests. FSPCA Preventive Controls for Human Food (PCHF) Version 1.2 curriculum retired on June 30, 2025 FDA FSMA Related News FDA Intends to Extend Compliance Date for Food Traceability Rule 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 Metrics (as of November 5, 2025) 150 FSPCA Lead Instructor courses completed 3090 Successfully trained Lead Instructors from 80 countries 16518 FSPCA pa rticipant c ourses de livered by FSPCA Lead Instructors 181718 Personnel from 152 countries have been trained on FSMA regulations

An FSPCA Animal Food Lead Instructor may independently offer the current version of the FSPCA standardized curriculum (FSPCA Preventive Controls for Animal Food Participant Course) directly to participants and issue FSPCA Preventive Controls for Animal Food Certificates of training by following FSPCA policies to register and deliver FSPCA Participant Courses. ⌂ / 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? Take the necessary prerequisite course: Lead Instructor Applicants must successfully complete the prerequisite FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 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 . 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, a complete online FSPCA Human Food Lead Instructor application must be submitted for review. Your application will be reviewed by the FSPCA Review Committee and evaluated against the selection criteria. You will be notified via email regarding the status of your application. The review process usually takes 4 to 6 weeks to complete. Enroll in an FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Course You must meet the enrollment prerequisites to be eligible to enroll in an FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Course (see the "Enroll" tab for more details). Upon successful completion of the FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Course, you will be trained to be a Lead Instructor by the FSPCA. Successfully completing this training allows you to deliver the FSPCA Preventive Controls for Human Food Version 2.0 participant course as a Lead Instructor. 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 Version 2.0 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 (PCHF) Version 2.0 participant course Must be an approved FSPCA PCHF Lead Instructor applicant to enroll Enrollees must attend the entire course Other prerequisites may apply at FSPCA's discretion FSPCA Preventive Controls for Human Food Version 2.0 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 Version 2.0 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 who have the necessary course prerequisites, and who have successfully completed the enrollment prerequisites, are eligible to enroll. Other prerequisites may apply at FSPCA's discretion. Please review the course information packet for complete details. 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 March 30 - April 2, 2026 SOLD OUT FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Course $1599.00 USD Course Information Packet Agenda Virtual June 15-18, 2026 FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Course $1599.00 USD Course Information Packet Agenda Virtual September 8-11, 2026 FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Course $1599.00 USD Course Information Packet Agenda FDA Rules and Guidance Prior to enrolling in an FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Lead Instructor Course, we strongly recommend that you re-read FDA’s Preventive Controls for Human Food regulation as well as your FSPCA PCHF Version 2.0 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 Version 2.0 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.

⌂ / FTR / FTR Lead Instructor Applicants Criteria Application Training Enroll Materials and Resources What can an FSPCA Food Traceability Rule (FTR) Lead Instructor do? An FSPCA Food Traceability Rule (FTR) Lead Instructor may independently offer the FSPCA core curriculum (FSPCA Food Traceability Rule – Training for the Food Industry participant course) directly to participants and have FSPCA Food Traceability Rule (FTR) certificates of training issued by following FSPCA policies to register and deliver FSPCA participant courses. How can I become an FSPCA Food Traceability Rule (FTR) Lead Instructor? Submit an FSPCA FTR Lead Instructor Application: You must complete and submit the online FTR application to be considered as a Lead Instructor Candidate. Applying is no guarantee that you will be accepted as an FSPCA FTR Lead Instructor, only the most qualified applicants will be considered as Lead Instructor Candidates. Your application will be reviewed by the FSPCA Review Committee and evaluated against the selection criteria. You will be notified via email regarding the status of your application. The review process usually takes 4 to 6 weeks to complete. Enroll in an FSPCA FTR Combination Course This course combines the FSPCA FTR participant course and FSPCA FTR Lead Instructor training. Upon successful completion of the FSPCA FTR Combination Course, you will be trained as an FTR Lead Instructor by the FSPCA. Successfully completing this training allows you to deliver the FSPCA FTR participant course as a Lead Instructor. FTR LEAD INSTRUCTOR SELECTION CRITERIA Ready to apply? Click on the “Application” tab! FSPCA Food Traceability Rule (FTR) Lead Instructor Application Before beginning your application, we encourage you to download and review How to submit an FSPCA FTR Lead Instructor Application . This document provides IMPORTANT information, step-by-step directions, and helpful hints for successful submission of your Lead Instructor application. Note: Users must log in or create an account in the FSPCA Community to begin the application process. APPLY Prerequisites Must be an approved FSPCA FTR Lead Instructor applicant to enroll Enrollees must attend the entire course Other prerequisites may apply at FSPCA's discretion FSPCA Food Traceability Rule (FTR) Combination Course This course combines the FSPCA FTR participant course and FSPCA FTR Lead Instructor training. The FSPCA FTR participant course is a core, industry-oriented training that provides participants with the knowledge that is needed to understand and comply with the FTR. The participant course content is focused on providing the learner with an understanding of FTR record keeping requirements, how to recognize the requirements applicable to them based on the supply chain activities they perform, how traceability data is transmitted through the supply chain, and what is required in a Traceability Plan. The training also covers how companies may approach establishing a traceability program, including supply chain and data considerations. The Lead Instructor course content is focused on strategies to aid in the effective instruction of FTR activities and documentation that support considerations for implementing a traceability program outlined in the FTR rule. Administrative tasks for FSPCA FTR certificate issuance are also covered as well as a refresher on effective presentation for the adult learner. 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. Is a virtual option available for the full 4-day combination course? No, the full 4-day combination course is currently offered in person only. FSPCA plans to evaluate the need and, if warranted, develop a virtual option in mid to late 2026. FSPCA Food Traceability Rule (FTR) Combination Course Schedule Only approved FSPCA FTR Lead Instructor Candidates (those with an approved FTR Lead Instructor application) are eligible to enroll. Download and review the course agenda. It will be important for you to be present at the class for the entire time for you to receive your Lead Instructor certificate. The Lead Instructor portion of the course includes a Practicum “teach back” where each person will be asked to present a lesson from the curriculum (in English) to demonstrate your instructor skills and understanding of the FSPCA training materials. Failure to demonstrate instructor skills and an 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. Remediation fees may apply. Other prerequisites may apply at FSPCA's discretion. Please review the course information packet for complete details. Course may be canceled due to low enrollment. In-Person Coming Soon! FSPCA Food Traceability Rule (FTR) Combination Course $1899 USD Course Information Packet Agenda FDA Regulation and Guidance Prior to enrolling in an FSPCA FTR Combination Course, we strongly recommend that you re-read the Food Traceability Final Rule (FTR) as well as other available FTR-related guidance. The FTR rule and guidance documents can be found here: Food Traceability Final Rule (FTR): Federal Register: Requirements for Additional Traceability Records for Certain Foods Food Traceability Final Rule Webpage: FSMA Final Rule on Requirements for Additional Traceability Records for Certain Foods | FDA FTR Frequently Asked Questions: Frequently Asked Questions: FSMA Food Traceability Rule | FDA FTR Small Entity Compliance Guide: Small Entity Compliance Guide: Requirements for Additional Traceability Records for Certain Foods: What You Need to Know About the FDA Regulation | FDA FSPCA FTR Lead Instructor Guide In-Person Delivery: A hard copy of the FSPCA FTR Lead Instructor Guide is 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 FTR Lead Instructor Guide is preferred, an option to purchase will be provided after enrollment.

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. Past FSPCA Annual Conference Presentations 2025 PRESENTATIONS COMING SOON 2024 PRESENTATIONS 2023 PRESENTATIONS 2022 PRESENTATIONS Past FSPCA Webinars 2023 WEBINARS 2024 WEBINARS 14 MAR FDA Data Dashboards Located on the FSPCA Instructor Resource Portals (log in required) PRESENTATION 22 APR Enhancing Your FSPCA Preventive Controls for Human Food (PCHF) V2.0 Participant Course with the Fettuccini Teaching Example Located on the FSPCA Human Food V2.0 Instructor Resource Portal (log in required) PRESENTATION 18 JUNE Instructor Essentials for the Updated FSPCA PCHF V2.0 Blended Participant Course Located on the FSPCA Human Food V2.0 Instructor Resource Portal (log in required) PRESENTATION Past SSA Webinars 26 JUNE Sprout Safety Alliance (SSA) Webinar: Updates to the FDA Guidance for Sprout Growers PRESENTATION RECORDING

FSPCA Metrics provides comprehensive metrics and analytics solutions tailored for the Food Safety Modernization Act (FSMA) requirements. FSPCA Metrics Published 11/5/25 October 2025 FSPCA Metrics SEE METRICS Published 10/1/25 September 2025 FSPCA Metrics SEE METRICS Published 9/3/25 August 2025 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. 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 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 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 (V2.0) and Part 2 (V2.0) must be completed to receive an FSPCA PCHF V2.0 certificate of successful completion. Prior to enrolling, download and review the Course Information and Requirements document by clicking on the orange bar below. COURSE INFORMATION AND REQUIREMENTS 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 V2.0 Participant Course Part 1 Asynchronous Learning $299.00 USD ENROLL PCHF V2.0 Participant Course Part 2 Instructor-Led FEES VARY* *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 Spanish Prefer a hardcopy? FSPCA BOOKSTORE Participant Manual (English) Exercise Workbook (English) AMAZON Participant Manual (English, Spanish) Exercise Workbook (English, Spanish) PCHF V2.0 Workaids: Forms and worksheets that help a PCQI develop a food safety plan and recall plan. • Recall Plan Template • Food Safety Plan Worksheets Additional PCHF V2.0 Resources PCHF Food Facility Type and Applicable Regulations Table Common Process and Facility Related Hazards

This training will provide stakeholders with more information about the Food Safety Modernization Act (FSMA) Final Rule on Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121) (IA Rule). Who should take the course? Food facilities that are required to comply with the IA Rule Any stakeholder interested in learning more about the IA rule requirement Deliv ery Methods Asynchronous Learning: 100% self-paced online delivery with no Lead Instructors present physically or virtually. Estimated seat time: 25 - 35 minutes. FREE Follow these steps to access the free FSPCA Overview of the Intentional Adulteration Rule (IA Rule) online course: Review the Course Requirements and Details Click this link: FSPCA IA Rule Overview Log in with username: FSPCA.free1 and password: safe.food Click My Courses and select Resume Select the Click to Begin button FSPCA Overview of the IA Rule Course This training will provide stakeholders with more information about the Food Safety Modernization Act (FSMA) Final Rule on Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121) (IA Rule). The purpose of the IA Rule is to protect food from intentional acts of adulteration where there is an intent to cause wide scale public health harm. The final rule establishes various food defense measures that an owner, operator, or agent in charge of a facility is required to implement to protect against the intentional adulteration of food. While this training course is optional and not required for compliance with the IA Rule, the information within this training will assist food facilities that are required to comply with the IA Rule, and other stakeholders, to have a more in-depth understanding of the requirements in the IA Rule. NOTE! No certificate is provided for this course because the FSPCA Overview of the IA Rule course does not fulfill a regulatory requirement. No records are retained for your completion of this course. FSPCA Overview of 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.

Explore the comprehensive Food Traceability Rule Core Curriculum from FSPCA. Gain insights into food traceability requirements, best practices, and compliance strategies. Elevate your knowledge and ensure food safety standards with our specialized training. ⌂ / Food Traceability Rule Core Curriculum Training Timeline Materials and Resources Who should take the course? All domestic and foreign entities that manufacture, process, pack, or hold foods that are covered by the Food Traceability Rule Overall Goals of the FSPCA Food Traceability Rule Training: Recognize the importance of, and need for, the Food Traceability Rule Identify what is required under the Food Traceability Rule Demonstrate what steps need to be taken to be compliant with the rule Practice how to develop a traceability plan FSPCA Food Traceability Rule Core Curriculum Timeline Editorial Team: In response to the FDA's final rule on “Requirements for Additional Traceability Records for Certain Foods” published on November 21, 2022, FSPCA initiated the Food Traceability Rule Core Curriculum Editorial Team in November 2023. The team consists of representatives from academia, industry, and government and aims to define curriculum learning objectives, create curriculum content, and develop training exercises to assist food industry personnel in understanding FDA’s Food Traceability Rule requirements. Proposed Training Availability: October/November 2025: FSPCA Food Traceability Rule Combo Course (Participant Course + Lead Instructor Course) deliveries November 2025: FSPCA Food Traceability Rule Participant Course delivered by FSPCA Food Traceability Rule (FTR) Lead Instructors Food Traceability Rule (FTR) General Resources Food Traceability Final Rule (FTR) Federal Register publication of 21 CFR 1 Subpart S Federal Register: Requirements for Additional Traceability Records for Certain Foods Food Traceability Final Rule Webpage FDA FTR landing page, includes translations and other resources FSMA Final Rule on Requirements for Additional Traceability Records for Certain Foods | FDA FTR Frequently Asked Questions FAQs incorporate some responses to TAN inquiries and are arranged by topic and are searchable Frequently Asked Questions: FSMA Food Traceability Rule | FDA FTR Small Entity Compliance Guide Small Entity Compliance Guide: Requirements for Additional Traceability Records for Certain Foods: What You Need to Know About the FDA Regulation, May 2023 Small Entity Compliance Guide: Requirements for Additional Traceability Records for Certain Foods: What You Need to Know About the FDA Regulation | FDA Food Traceability Rule (FTR) Webinars Food Traceability Final Rule Webinar In-depth webinar on the rule, presented 12/7/22 Webinar on the Food Traceability Final Rule - 12/07/2022 | FDA FTR FSMA Chat Shorter webinar on the rule, presented 4/4/2 https://www.youtube.com/watch?v=_QaKk4KAKbY

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 IOWA Hannah Hansen Food Safety Extension Specialist Iowa State University hefuller@iastate.edu Language(s) Spoken: English Areas of Expertise: Food Safety and Quality, cGMPs, HACCP, Preventive Controls, Manufacturing/Processing, Food Regulations, Food Defense, Alcoholic Beverages, Animal Food, Meat and Poultry Processing, Home Food Preservation, Cottage Foods, and On-Farm Processing 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 Don Stoeckel Senior Extension Associate Cornell University dstoeckel@cornell.edu Language(s) Spoken: English Areas of Expertise: Microbiology, Fresh Produce, Water Quality, Good Agricultural Practices, Produce Safety Rule 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 Marissa Cohen Area Specialized Agent, Animal Food Safety North Carolina State University marissa_cohen@ncsu.edu Language(s) Spoken: English Areas of Expertise: Animal Food (Livestock Feed & Pet Food) 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.

The FSPCA Executive Advisory Board (EAB) comprises members representing the food industry, academia, and state regulatory. Governance, policy and strategic direction are determined by the EAB in support of the FSPCA’s mission. Executive Advisory Board (EAB) The FSPCA Executive Advisory Board (EAB) comprises members representing the food industry, academia and state regulatory. Governance, policy and strategic direction are determined by the EAB in support of the FSPCA’s mission. MARTIN BUCKNAVAGE Penn State Department of Food Science CLAUDIA COLES Seafood Products Association (SPA) BERIT FOSS National Grain and Feed Association KATHY GOMBAS FSMA Solutions CHRIS LINCECUM Cooperative Farmers Elevator MODESTAR LIYOKHO Irca Group Americas TANIA MARTINEZ Demos Global Group, Inc. JUAN L. SILVA Mississippi State University KATHERINE SIMON Minnesota Department of Agriculture: Food & Feed Safety Division JENNIFER THOMAS Human Foods Program, FDA MARTIN BUCKNAVAGE Penn State Department of Food Science CLAUDIA COLES Seafood Products Association (SPA) BERIT FOSS National Grain and Feed Association KATHY GOMBAS FSMA Solutions CHRIS LINCECUM Cooperative Farmers Elevator MODESTAR LIYOKHO Irca Group Americas TANIA MARTINEZ Demos Global Group, Inc. JUAN L. SILVA Mississippi State University KATHERINE SIMON Minnesota Department of Agriculture: Food & Feed Safety Division JENNIFER THOMAS Human Foods Program, FDA MARTIN BUCKNAVAGE Penn State Department of Food Science CLAUDIA COLES Seafood Products Association (SPA) BERIT FOSS National Grain and Feed Association KATHY GOMBAS FSMA Solutions CHRIS LINCECUM Cooperative Farmers Elevator MODESTAR LIYOKHO Irca Group Americas TANIA MARTINEZ Demos Global Group, Inc. JUAN L. SILVA Mississippi State University KATHERINE SIMON Minnesota Department of Agriculture: Food & Feed Safety Division JENNIFER THOMAS Human Foods Program, FDA

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).

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 .