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The Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing, processing, packing and holding of food products for animal consumption in the United States. ⌂ / PC Animal Food / Preventive Controls Qualified Individual Ready to enroll? Click on the “Enroll in a Course” tab! Training Enroll in a Course Materials and Resources Who s hould t ake the c ourse? Those resp onsible for performing or overseeing the preparation of the food saf e ty plan Delivery Methods All deliveries cover the same exact curriculum in a minimum of 20 contact hours. Instru 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. Asynchronous 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. FSPCA Preventive Controls for Animal Food (PCAF) Participant Course The Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing, processing, packing and holding of food products for animal 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 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”. 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 PCAF 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 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 PCAF Participant Course Part 1 Asynchronous Learning $208.00 USD ENROLL PCAF Participant Course Part 2 Instructor-Led FEES VARY* *Course fees are set by the individual provider. FSPCA Preventive Controls for Animal Food Participant Manual v1.1 (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) Additional Resources F SPCA Guide for Creating a Livestock Food Safety Plan Recall Plan Template

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. ⌂ / FSVP / U.S.-Based FSVP Importer Training Enroll in a Course Materials and Resources Who s hould t ake the c ourse? 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. 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. Delivery Methods All deliveries cover the same exact curriculum in a minimum of 12 contact hours. Instructor-Led: Deliver ed live, in-person, and/or vi rtually 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 Foreign Supplier Verification Programs (FSVP) Participant Course 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. T he 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. Ready to enroll? Click on the “Enroll in a Course” tab! ENROLL FSVP 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 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 FSVP Participant Course Part 1 Asynchronous Learning $208.00 USD ENROLL FSVP Participant Course Part 2 Instructor-Led FEES VARY* *Course fees are set by the individual provider. FSPCA FSVP Course Participant Manual_V1.1 (Click on the image to download a PDF) English Prefer a hardcopy? FSPCA BOOKSTORE FSPCA AMAZON BOOKSTORE Participant Manual (English) Exercise Workbook (English) FSVP Workaids: Forms and worksheets that help an FSVP Importer develop a Foreign Supplier Verification Program Workaid A: Determining the FSVP Importer (PDF ) (Word ) Workaid D: FSVP Hazard Analysis Form Example (PDF ) (Word ) Workaid E: FSVP Foreign Supplier Evaluation Form Example (PDF ) (Word ) Workaid F: FSVP Foreign Supplier Performance/Food Product Approval Worksheet Example (PDF ) (Word ) Workaid G: FSVP Foreign Supplier Reevaluation Form Example (PDF ) (Word ) Additional Resources Helpful website links

For questions related to an 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. 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@illinoistech.edu .

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). ⌂ / 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.

An FSPCA Lead Instructor is a person who has successfully completed FSPCA Lead Instructor training. The Lead Instructors listed are eligible to offer FSPCA Participant Courses independently to their course participants. FSPCA Lead Instructor List An FSPCA Lead Instructor is a person who has successfully completed FSPCA Lead Instructor training. The Lead Instructors listed are eligible to offer FSPCA Participant Courses independently to their course participants. SEARCH FOR AN INSTRUCTOR

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.​ FSPCA Technical Assistance Network (TAN) 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. SUBMIT AN INQUIRY For other FSPCA questions, email fspca@illinoistech.edu .

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. ⌂ / 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@illinoistech.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.

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. ⌂ / 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? Take the necessary prerequisite course: Lead Instructor Applicants must successfully complete the prerequisite FSPCA Foreign Supplier Verification Programs (FSVP) Participant Course and be issued an FSPCA certificate of training for the course. This FSPCA certificate number is required to submit an FSPCA FSVP Lead Instructor application. Submit an FSPCA FSVP Lead Instructor Application: A complete online FSPCA FSVP 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 FSVP Lead Instructor Course You must meet the enrollment prerequisites to be eligible to enroll in an FSPCA FSVP Lead Instructor Course (see the "Enroll" tab for more details). Upon successful completion of the FSPCA FSVP 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 FSVP participant course as a Lead Instructor. FSVP LEAD INSTRUCTOR SELECTION CRITERIA Ready to apply? Click on the “Application” tab! Have you successfully completed the prerequisite FSPCA Foreign Supplier Verification Programs (FSVP) Participant Course ? FSPCA Foreign Supplier Verification Programs (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. APPLY YES You must first successfully complete the prerequisite FSPCA Foreign Supplier Verification Programs (FSVP) Participant Course. The FSPCA course certificate number is required on your application. MORE INFORMATION NO 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 at FSPCA's discretion 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 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 December 17-19, 2025 FSPCA Foreign Supplier Verification Programs Lead Instructor Course $1599.00 USD Course Information Packet Agenda Virtual August 11-13, 2026 FSPCA Foreign Supplier Verification Programs Lead Instructor Course $1599.00 USD Course Information Packet 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.

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).