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

Course Fee: $650.00 (USD)

Course Schedule

Presenters

Dave Wankowski
Dave Wankowski
PRESIDENT, BADGERLAND FOOD SAFETY SOLUTIONS LLC
EDUCATOR AND CONSULTANT

Dave Wankowski has an extensive background in managing global regulatory compliance as well as food safety and quality systems. He is currently the President of Badgerland Food Safety Solutions LLC. Prior to Badgerland, Dave worked for the Kraft Heinz Company for 23 years where he held several key global leadership positions in regulatory compliance, auditing, corporate quality systems, food safety and plant management. Dave started his career with Peck Foods/Cargill in 1982, moving on to Doskocil Foods/Tyson before joining Kraft in 1993. He is a graduate of the University of Wisconsin, a leader and committee member of the Global Food Safety Initiative (GFSI), a graduate of the FSPCA Preventive Controls for Human Food Lead Instructor training. He held key industry coalition roles with Grocery Manufacturers Association (GMA), American Frozen Food Institute (AFFI), International Dairy Foods Association (IDFA) and Institute of Food Technologists (IFT). He has also worked closely with US (FDA, USDA, DHS, CBP), state food authorities and foreign governments regarding foods safety policy and regulatory reform based on science and industry application for success. His work has led to significant advancements with forming regulatory rule understanding and compliance with the FDA Bioterrorism Act, GMP modernization, food registry, Listeria monocytogenes regulatory limits, Control of Salmonella in Low-Moisture Foods and Food Safety Modernization Act (FSMA).

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