CLASS WILL BE TAUGHT IN ENGLISH.
This 8-hour class given over 2 four-hour days covers information needed for earning the Intentional Adulteration – Vulnerability Assessments Qualified Individual certificate.
The Nuts & Bolts of the Course
On Day ONE, information regarding “Intentional Adulteration – Vulnerability Assessments” (IA-VA), chapters 1 – 4 will be covered, including Hands-on exercise sessions to provide immediate utilization of lecture materials as participants work through model Food Defense exercises. Group discussions in the course allow for exchange of “best practices” advice on successful implementation and maintenance of Food Defense Plans during everyday production. On Day TWO, IA-VA chapters 5 – 8 will be covered, and there will be a written exam at the end of the course to evaluate how well participants understand the material.
*Passing the test is required for earning a certificate. Participants will receive a pdf version of the IA-VA textbook via email and e-handouts with forms and examples deciding which method of Vulnerability Assessment is better for use within their company setting.
*Note: If your company produces FDA-regulated products, you should attend this course before completing your Food Defense Plan.
|– Introduction & Objectives, sign-in sheets|
|– Lesson 1: Overview of Food Defense Measures|
|– Lesson 2: Vulnerability Assessment Preliminary Steps|
|– Lesson 3: Considering Inherent Characteristics|
|– Lesson 4: Considering an Inside Attacker|
|– Lesson 5: Element 1: Evaluating Public Health Impact|
|– Lesson 6: Elements 2 & 3: Evaluating Physical Assess to Product and Ability of Attacker to Successfully Contaminate the Product|
|– Lesson 7: Analyzing Results to Identify Actionable Steps|
|– Lesson 8: Applying the Hybrid Approach|
|– Question & Answer Opportunity|
Required FDA On-line Prerequisite courses:
- FSPCA Overview of the Intentional Adulteration Rule
- FSPCA Food Defense Awareness for the IA Rule
- Conducting Vulnerability Assessments Using Key Activity Types
October 14 & 15, 2020
Cost & Registration
Cost of $395 per person includes: an electronic (pdf) version of the textbook. The FSPCA certificate fee of $50 @ person is covered/included in your registration fee.
To register for this class go to THIS LINK or contact: Polly Pepper at 856-391-7606 or Pp559@NJAES.rutgers.edu. Payment by credit card, purchase order, or check payable to the Food Innovation Center must be received prior to start of class; space in the class will not be held until (non-refundable) payment is received.
NOTE: Class-size is limited. Your seat is reserved only after payment is received here, so please don’t delay. 🙂
Note: In person trainings currently suspended. Please call to discuss.
Rutgers is able to offer many food safety courses on-site at food processor locations, using a flat-rate fee structure that is financially advantageous for training groups of individuals. Please contact Donna Schaffner at email@example.com or Mellonie O’Neill at firstname.lastname@example.org for further information regarding client-site training.