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 .

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. CLAUDIA COLES Seafood Products Association (SPA) BERIT FOSS National Grain and Feed Association KATHY GOMBAS FSMA Solutions LYNETTE JOHNSTON North Carolina State University CHRIS LINCECUM Consumers Supply Distribution 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 CHARLOTTE CHRISTIN Human Foods Program, FDA SYLVIA KIM Human Foods Program, FDA CLAUDIA COLES Seafood Products Association (SPA) BERIT FOSS National Grain and Feed Association KATHY GOMBAS FSMA Solutions LYNETTE JOHNSTON North Carolina State University CHRIS LINCECUM Consumers Supply Distribution 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 CHARLOTTE CHRISTIN Human Foods Program, FDA SYLVIA KIM Human Foods Program, FDA CLAUDIA COLES Seafood Products Association (SPA) BERIT FOSS National Grain and Feed Association KATHY GOMBAS FSMA Solutions LYNETTE JOHNSTON North Carolina State University CHRIS LINCECUM Consumers Supply Distribution 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 CHARLOTTE CHRISTIN Human Foods Program, FDA SYLVIA KIM Human Foods Program, FDA

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 NEBRASK A 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 TENNESSEE Alexis Hamilton Assistant Professor and Extension Specialist University of Tennessee alexis.hamilton@utk.edu Language(s) Spoken: English Areas of Expertise: Food Processing, Food Safety; Environmental Monitoring, Sanitation, HACCP, Good Manufacturing Processes, Preventive Controls 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 UTAH Jose Brandao Assistant Professor & Extension Food Safety Specialist Utah State University jose.brandao@usu.edu Language(s) Spoken: English, Spanish Areas of Expertise: Food Safety, Acidified Foods, Fermented Foods, Environmental Monitoring, Sanitation, Process Validation 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.

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 .

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

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). Verification of FSPCA Training FSPCA courses use standardized curriculum developed by the Food Safety Preventive Controls Alliance and recognized by the U.S. FDA. Official FSPCA certificates are issued directly through FSPCA and include a unique identifier. Participants and employers may contact FSPCA to verify approved courses or certificate authenticity. Verify Course Verify Certificate Upcoming FSPCA Events Nov 17-18 2026 Registration Open: 2026 FSPCA Annual Conference November 17-18 April 2026 We are pleased to announce that the FSPCA Food Traceability Rule – Training for the Food Industry curriculum is now final and publicly available. April 2026 Through a USDA NIFA FSOP grant, eligible participants may now receive full coverage for course registration, certificates, and course materials for select FSPCA Lead Instructor courses. Complete the grant application to determine eligibility. Current FSPCA News Now Accepting Nominations: 2026 FSPCA Lifetime Achievement Award If you know someone whose contributions deserve this recognition, we encourage you to submit a nomination. The submission deadline is 5:00 PM CT on Friday, August 14, 2026. 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 Advises Human and Animal Food Facilities to Protect their Food Facility Registration Information FDA Announces Availability of Industry Training on the Food Traceability Rule FDA Takes Several Actions Related to the Food Traceability Rule 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 August 4, 2026) 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 155 countries have been trained on FSMA regulations

FSPCA Metrics provides comprehensive metrics and analytics solutions tailored for the Food Safety Modernization Act (FSMA) requirements. FSPCA Metrics Published 8/4/26 July 2026 FSPCA Metrics SEE METRICS Published 7/1/26 June 2026 FSPCA Metrics SEE METRICS Published 6/2/26 May 2026 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

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 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.

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

A highly-skilled and dedicated management team oversees the daily FSPCA activities and administrative duties. The FSPCA Management team works closely with volunteer leaders to implement the organization’s mission. FSPCA Management A highly-skilled and dedicated management team oversees the daily FSPCA activities and administrative duties. The FSPCA Management team works closely with volunteer leaders to implement the organization’s mission. BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO) BRIAN SCHANEBERG Institute for Food Safety and Health (IFSH) JASON WAN Institute for Food Safety and Health (IFSH) GERALD WOJTALA International Food Protection Training Institute (IFPTI) STEVEN MANDERNACH Association of Food and Drug Officials (AFDO)

Receive the most current information related to FSPCA activities, such as the FSPCA quarterly newsletter, educational and training opportunities, events, FSMA updates, and more. Stay in the Know Receive the most current information related to FSPCA activities, such as the FSPCA quarterly newsletter , educational and training opportunities, events, FSMA updates, and more. SIGN UP TO RECEIVE FSPCA UPDATES FSPCA Newsletters Current Newsletter 2026: March Past Newsletter s 2025: December 2024: Ma rch | June 2023: Ma rch | June | September | December 2 022: March | June | September | December SIGN UP TO RECEIVE FSPCA UPDATES