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One-Day Workshop taught by Lance Roberie, Lead Instructor

**Due to COVID-related travel concerns, this workshop will now be held via ZOOM.**

This FDA Food Safety Modernization Act (FSMA) final rule is aimed at preventing intentional adulteration from acts intended to cause wide-scale harm to public health, including acts of terrorism targeting the food supply. Rather than targeting specific foods or hazards this rule requires mitigation risk strategies for processes in certain registered food facilities.

This one-day course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA.  A Lead Instructor for the FSPCA Preventive Controls for Intentional Adulteration Course is teaching this course. By successfully completing this course, you will meet the requirements as a  Qualified Individual (QI) responsible for conducting vulnerability assessments and will receive a certificate from FSPCA. Training materials include a comprehensive manual, slides, explanations of key terms and concepts, and reference material to help you communicate requirements to your staff.

Who Must Comply?

Facilities that fall under section 415 of the Food, Drug, & Cosmetic Act and/or Registration of Food Facilities (21 CFR part 11) must comply if they manufacture, process, pack or hold food/products intended for others. The focus is on identifying risks and vulnerabilities and responding to intentional adulteration of products, working with law enforcement, security cameras, etc.  It addresses the best practices necessary to conduct internal tampering investigations and developing security policies and procedures. It is aimed at prevention prior versus reaction after an incident has occurred.

Who Will Benefit?

Quality Assurance, Food Safety and HACCP managers, Sanitation managers, Food Safety HACCP team leaders and team members; those responsible for compliance, quality, security, food defense, system implementation associates (ISO, FSSC, SQF, BRC, IFS), regulatory affairs, food production, human resources and any associates responsible for  protecting the food supply against acts of intentional adulteration. Even experienced food safety managers may learn about new and different information related to their areas of expertise

What You Will Learn

  1. Steps to perform a vulnerability assessment using the 3 key elements:
    1. The severity and scale of the potential impact on public health
    2. Degree of physical access to the product
    3. Ability to successfully contaminate the product
  1. Intentional Adulteration Rule (21 CFR 11 & 121) including industry exemptions and dates of compliance
  2. The hybrid approach to conducting vulnerability assessments which combines the KAT method with the three key element method.

Registration Information

The course fee includes all training materials, snacks, drinks, lunch and FSPCA electronic certificate of completion.

Use registration corporate code 325072 to register at the Drury Inn and Suites to get our corporate rate (www.druryhotels.com).

If you are interested in having us present a workshop specifically designed for your organization at your own site, please call us at (407) 290-2754.

NOTE: You are strongly encouraged to take the FSPCA course “Key Activity Types (KAT)” which is offered online before attending this course. https://www.ifsh.iit.edu/fspca/courses/intentional-adulteration#key-activity-types-overview


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