FSPCA FSVP Training - Public

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FSPCA FSVP Training - Public

700.00

Washington DC︱May 23-24, 2019

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This FSPCA FSVP Course is limited to 12 seats to ensure maximum attention is provided to participants.

Date: Thursday (5/23/19) - Friday (5/24/19)

Location: 1777 Church Street NW, Washington DC 20036

Price: $700/person

To register and pay by credit card, please click the purchase button above. If you prefer to pay by check or ACH Transfer, please contact us directly at info@foodsafetyguides.com. Regardless of how you pay, a representative from Food Safety Guides will be in touch with you shortly to confirm registration.

Who Should Take This Course?

This course is designed for:

  1. 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.

  2. Others who have an interest in ensuring that the requirements of the FSVP rule are met, including regulators, 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. 

Course Description

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.

The 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.

Instructor

Michael Kalish, Managing Member, Food Safety Guides︱FSPCA Lead Instructor for PC Rules (Human, Animal) and FSVP︱Linkedin Profile

Questions?

Contact us at info@foodsafetyguides.com