Food Safety Modernization - Food Importer/VQIP Program

Duration: 60 Minutes
This 60-minute webinar will offer an overview of the Foreign Supplier Verification Programs (FSVP) that will come into effect on May 2017. Scope, key provisions and compliance dates will be discussed. The talk will focus on the risk-based activities that qualified individuals will need to implement in order to comply with FSVP regulatory requirements. Exemptions and modified requirements will be presented.
Food Safety Modernization Act
Instructor: Karine Lawrence
Product ID: 501886
The second section of the webinar will provide details on the US FDA Voluntary Qualified Importer Program (VQIP) slated for implementation in January of 2018. Under the fee-based program, importers will be able to expedite the review and entry of food products into the US. The presentation will cover content from the FDA’s final VQIP guidance published November 2016 as well as from the 2016 FDA FSMA Regional Outreach Meetings Report. The talk will also address the accredited third-party audit process under VQIP.

Objectives of the Presentation
The key objectives of this webinar are as follows:
  • Understanding the intent of FSMA
  • Providing an overview of new FDA regulatory requirements affecting both food processors and importers
  • Reviewing food importers’ responsibilities under the Foreign Supplier Verification Programs (FSVP)
  • Discussing exemptions and compliance timelines under FSVP
  • Providing an overview of the VQIP program and accredited third-party audit process
  • Summarizing the eligibility requirements to qualify for VQIP and how to apply
Why should you Attend
September 17, 2016 marked the official implementation of the Food Safety Modernization Act (FSMA) by the US Food and Drug Administration. Under the new food safety law, food manufacturers subject to FDA registration must establish and implement a food safety system that includes an analysis of hazards and risk-based preventive controls (HARPC). For these businesses and all food importers, FSMA requires that supplier management programs be implemented. While manufacturing facilities must address ‘supply chain’ requirements under the ‘Preventive Controls’ rule, food importers are required to perform supplier verification activities and maintain Foreign Supplier Verification Program (FSVP) plans.

Areas Covered
  • Overview of the 7 pillars of FSMA
  • Key requirements of the Foreign Supplier Verification Programs (FSVP) for food importers rule which include
    • A hazard analysis of the imported food by a qualified individual
    • A risk-based evaluation of the food and approval process of foreign suppliers
    • Verification activities and corrective actions
  • Scope and exemptions: who qualifies as a food importer?
  • Timelines for FSVP compliance
  • Benefits of the voluntary qualified importer program (VQIP)
  • VQIP requirements (Quality Assurance Program and accredited third-party audit process)
  • Overview of the unannounced audit process under VQIP
  • VQIP implementation timeline/how to apply
Who will Benefit
  • Foreign and Domestic Importers of Human Food and Pet Food
  • Food customs brokers (Animal and Human food)
  • Food importers/Processors (human and animal food)
  • Business Executives
  • Global Food Safety Professionals
  • Regulatory Compliance Professionals
  • Food Safety Consultants
  • Food Safety Auditors/Food Inspectors
  • HACCP Coordinators
  • Food Brokers
Topic Background
  • US Food Imports
  • FDA Food Safety Laws
  • FSMA – Food Safety Modernization Act
  • Regulatory requirements for imported animal/human food
  • HARPC
$300
Recorded Session for one participant
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Instructor Profile:
Karine Lawrence is a sensory scientist and food safety specialist with over 14 years of industry experience in the field of Food Safety, Quality Assurance and Research and Development. She holds a master's degree in Food Science and Engineering (France) as well as a Master of Food Science (Canada). Karine is a certified SQF consultant and trainer and provides services to the wine and food sector in Canada and the US. Karine is a certified HACCP auditor (CHA-ASQ) and a Canadian Certified HACCP professional (CCHP). She is also an instructor in the school of Food, Wine and Tourism at Okanagan College.
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