Foreign Supplier Verification Program Certificate Training courses:
|Training Dates||To Register||Training Location|
|Nov. 4-5, 2020||Click Here||To be held virtually|
This 14-hour class, given over 2 days, covers the requirements of the Foreign Supplier Verification Program rule (FSVP) under the FDA Food Safety Modernization Act (FSMA). Participants will learn how to comply with FSVP requirements during their operations. This curriculum, designed by the Food Safety Preventive Controls Alliance (FSPCA), is the FDA-recognized “standard curriculum” meeting training requirements for Foreign Supplier Verification Program Qualified Individual (FSVP-QI).
What Participants Will Learn
Interactive exercise sessions provide immediate utilization of lecture materials as participants work through a model Foreign Supplier Verification Program. Group discussions allow for exchange of “best practices” advice on successful implementation and maintenance of FSVP programs.
Attending the entire 14-hours of the course, answering questions, participating in group activities, and passing the exam at the end of the course are all required in order to earn the FDA-recognized FSVP-QI certificate.
Who Should Attend
FSVP class is for anyone who works for an FDA-inspected food processing facility that receives materials directly from a foreign country, or who works for a food distributor who receives foods directly from another country, or for a food company outside the U.S. who wants to ship food into the U.S., or for anyone who just wants to understand more about the FDA regulations governing foods coming into the U.S.
Costs: $695 per person. Price includes $50 certificate fee paid direct to the certifying body. You make one payment to Rutgers FIC, and the instructor manages both your registration and certificate fee with the FSPCA & AFDO. Registration fee includes FSVP textbook, FSVP workbook, forms & supporting materials. AFDO Certificate is available online after end of class and successful passing of the exam. Although necessary materials are presented online, early registration is encouraged as course materials are shipped.
Please contact Pauline Pepper at firstname.lastname@example.org or 856-391-7606 if you have any problems with online registration.
Note: In person trainings currently suspended. Please call to discuss.
Donna Schaffner is also able to offer this course, and other 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 firstname.lastname@example.org for further information regarding client-site training.