IFT & Mérieux NutriSciences: FSPCA Foreign Supplier Verification Program (FSVP)

Central Time

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
  • August 23, 2018 - August 24, 2018
    8:00 am - 12:00 pm

This 1.5 day FSMA Foreign Supplier Verification Program (FSVP) management training course is designed for importers that may not be aware or are unclear of the final FSVP requirements. While the FSVP course is intended for importers, it is also designed for retailers, manufacturers and other business persons with limited regulatory or technical experience. Additional course segments will be included in the curriculum such as Preventive Controls for Human Food (PCHF) and summaries on how other rules intersect with FSVP such as the Preventive Controls for Animal Food (PCAF) and the Produce Safety rules (collectively referred to as the PC Rules). It is important for importers to be able to explain to their suppliers how the FSVP program requirements fit together with these and other applicable FSMA Rules.

Learning Objectives:

  • Understand the domestic supply chain control requirements under the PC Rules
  • Examine the FSVP Rule outline and link to Preventive Controls and the Produce Rule
  • Learn tips on how to assess supplier risk
  • Review resources for and steps in developing a food safety plan including GMPs and other prerequisite programs sanitizing of your facility.

Use code MERIEUX2018 when registering to receive the Mérieux customer discount.

Location

Venue:  

Venue Phone: 312-604-0263

Address:
525 W. Van Buren Street, Chicago, Illinois, 60607, United States

Registration Item

Registration is no longer open.

Course Schedule

Presenters

HsingChi Lee
HsingChi Lee

HsingChi A. Lee is a Certified Food Scientist with professional skills and solid technical experience in the food & beverage industry. She specializes in product technical supports, new products commercialization, and operational excellence initiatives with strategic mindset and analytical capabilities, seasoned product development and food safety audit experience. In her career, HsingChi has developed and commercialized over 800 products across diversified product categories: dry mixes, frozen, RTE, baking, liquid concentrate, hot fill, pasteurization, retort & aseptic. She is also a certified ISO 22000:2005 lead auditor, certified FSVP and Prevention Control Qualified Individual and lead instructor.  In March 2016, she started to consult in the food industry on food safety, technical troubleshooting and product development including system pre-assessment, risk assessment, food contamination and spoilage investigations, extending product shelf life, HACCP training, labeling training to reduce product recalls. Ms. Lee is a member of Institute of Food Technologists, American Society for Quality and Institute for Thermal Processing Specialists.  Industry wide, Ms. Lee has publications on food quality, food chemistry, Modified Atmosphere Packaging and thermal processing model.

Hotel

Event Contact

Event Contact

When
  • Thursday August 23rd, 2018 - Friday August 24th, 2018
    8:00 am - 12:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5351

Alex Schultz

Program Coordinator, Knowledge & Learning Experiences

Institute of Food Technologists

312.604.0263