Search Results

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

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 . Important! Before you enroll, the NIFA FSOP Grant may provide funding for this training and course materials. Apply to determine your eligibility and submit an application. APPLY 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 SOLD OUT FSPCA Preventive Controls for Human Food Version 2.0 Lead Instructor Course $1599.00 USD Course Information Packet Agenda Virtual July 7-10, 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 SOLD OUT 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.

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 Nov 17-18 2026 Save the Date: 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 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 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 April 1, 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 154 countries have been trained on FSMA regulations

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.

Explore our job opportunities in popular categories such as staff, adjunct, faculty, and student positions. Find your next role and apply today! Your Dream Job is just a search away. SEARCH JOBS Popular Job Categories STAFF ADJUNCT FACULTY STUDENT ALL JOBS

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. 2026 FSPCA Annual Conference The FSPCA Annual Conference returns November 17–18, 2026, at the Chicago Marriott Burr Ridge, marking our 10th anniversary of bringing the food safety community together . This year’s theme, “ Advancing Global Implementation of FSMA Regulations Through Education and Outreach,” celebrates the power of collaboration in strengthening preventive food safety systems around the world. The hotel room block is now open, and conference registration and the full agenda will be announced soon. HOTEL ROOM BLOCK Past FSPCA Annual Conference Presentations 2025 PRESENTATIONS 2024 PRESENTATIONS 2023 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

This module is specifically designed for the foreign suppliers that manufacture, process, pack, or hold food intended for human or animal consumption in the U.S. The FSVP rule itself imposes requirements on importers, not foreign suppliers. Nevertheless, importers may make requests for foreign suppliers to assist in meeting the importer's obligations. This module will explain the requirements of the FSVP rule. Intended Audience Foreign suppliers that manufacture, process, pack, or hold food intended for human or animal consumption in the U.S. Delivery Methods PDF: Download and review a PDF of the full text version of the FSVP Awareness Module. LIVE RECORDING: View a recorded version of the live FSPCA FSVP Awareness Module webinar. Includes an informative Q&A session. FSPCA FSVP Awareness Module for Foreign Suppliers This module is specifically designed for the foreign suppliers that manufacture, process, pack, or hold food intended for human or animal consumption in the U.S. The FSVP rule itself imposes requirements on importers, not foreign suppliers. Nevertheless, importers may make requests of foreign suppliers to assist in meeting the importers obligations. This module will explain the requirements of the FSVP rule. RECORDING PDF

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 .

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

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.

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 .

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 Animal Food / PCAF Lead Instructor Applicants Criteria Application Training Enroll Materials and Resources What can an FSPCA Animal Food Lead Instructor do? 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. How can I become an FSPCA Animal Food Lead Instructor? Take the necessary prerequisite course: Lead Instructor Applicants must successfully complete the prerequisite FSPCA Preventive Controls for Animal Food Participant Course, and be issued an FSPCA certificate of training for the course. This FSPCA certificate number is required to submit an FSPCA Anima l Food Lead Instructor application. Submit an FSPCA Animal Food Lead Instructor Application: A complete online FSPCA Animal 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 Animal Food Lead Instructor Course You must meet the enrollment prerequisites to be eligible to enroll in an FSPCA Preventive Controls for Animal Food Lead Instructor Course (see the "Enroll" tab for more details). Upon successful completion of the FSPCA Preventive Controls for Animal Food 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 Animal Food participant course as a Lead Instructor. PCAF LEAD INSTRUCTOR SELECTION CRITERIA Ready to apply? Click on the “Application” tab! Have you successfully completed the prerequisite FSPCA Preventive Controls for Animal Food participant course? FSPCA Preventive Controls for Animal Food (PCAF) Lead Instructor Application You must first successfully complete the prerequisite FSPCA Preventive Controls for Animal 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 pertaining to the completion of your Lead Instructor Application. APPLY YES Prerequisites Successful completion of the FSPCA Preventive Controls for Animal Food Course Must be an approved FSPCA PCA F Lead Instructor applicant to enroll Enrollees must attend the entire course Other prerequisites may apply at FSPCA's discretion FSPCA Preventive Controls for Animal Food 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 Animal 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 Animal Food 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. Animal Food Lead Instructor Course Schedule Only approved FSPCA Animal Food 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 2026 Dates TBD FSPCA Preventive Controls for Animal Food Lead Instructor Course $1599.00 USD Course Information Packet Agenda FSPCA PCAF Lead Instructor Guide and Exercise Workbook In-Person Delivery: Hard copies of the FSPCA Preventive Controls for Animal Food Lead Instructor Guide and Exercise Workbook are provided onsite.