TIPA & Mérieux NutriSciences: FSPCA Foreign Supplier Verification Programs (FSVP) Course

Central Time
12 Jul 2017

Full Refund if requested before 7 days (one calendar week) of the course. Transfer of funds to another course if within 7 days.

Day 1 8:00 AM CT- 5:00 PM CT 
Registration begins at 7:30 AM CT
Course Introduction 
Chapter 1: Context: FSMA and FSVP
Chapter 2: Setting the Stage: Building the Foundation for the FSVP Process 
Chapter 3: Overview of Requirements 

  • PCPS Session: Preventive Controls and Produce Safety Session
Chapter 4: Hazard Analysis 
Lunch 12:00 PM- 1:00 PM CT
Chapter 5: Evaluation and Approval of Foreign Supplier 
Chapter 6: Foreign Supplier Verification 
Chapter 7: Reevaluation of Foreign Supplier 
 Adjourn Day 1 at 5:00 PM CT
Day 2 8:00 AM CT- 12:00 PM CT 
Chapter 8: Importer Identification 
Chapter 9: Importance of Records 
Chapter 10: FDA Oversight 
Adjourn Day 2 at 12:00 PM CT
  • July 19, 2017 - July 20, 2017
    8:00 am - 5:00 pm

Offered by Mérieux NutriSciences and the Texas International Produce Association (TIPA), 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.

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 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.

This curriculum was designed by regulatory, academic, and industry professionals and developed in consultation with FDA as part of the Food Safety Preventive Controls Alliance (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.



901 Business Park Drive, Mission, Texas, 78572, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule


Jeff Lucas
Jeff Lucas, M.AG.
Sr. Director of Technical Services, Mérieux NutriSciences

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.


Event Contact

  • Wednesday July 19th, 2017 - Thursday July 20th, 2017
    8:00 am - 5:00 pm

Hetal Patel

Program Manager

Mérieux NutriSciences