FSMA Final Rules - Foreign Supplier Verification Program (FSVP) for Food Importers and Accredited Third-Party Certification

Duration: 60 Minutes
This 60-minute webinar will offer an overview of the Foreign Supplier Verification Programs (FSVP) and the accredited third party certification rules identifying scope, key requirements and compliance dates or implementation dates. Specifically, the presentation will focus on the risk-based activities that food importers will need to implement in order to comply with FSMA requirements. The accredited third party certification rule addresses the food safety certification of foreign facilities by accredited certification bodies. This section of the talk will detail the voluntary qualified importer program (VQIP) that will allow importers to expedite the review and entry of food products in the US.
FSMA- FSVP
Instructor: Karine Lawrence
Product ID: 501304
Objectives of the Presentation
The key objectives of this webinar are:
  • Understanding the rationale behind FSMA and its new food safety laws
  • Providing an overview of the 7 pillars of FSMA (5 of them are now final rules)
  • Reviewing key requirements related to the following final rules: Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals and Accredited third party certification.
  • Discussing exemptions and compliance timelines
  • Reviewing implementation timeline for the VQIP and third-party auditing of foreign facilities
Why Should you Attend
On November 13, 2015, the US Food and Drug Administration (US FDA) published two final rules as part of the Food Safety Modernization Act (FSMA): The Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals rule and the accredited third party certification rule. The Food Safety Modernization Act was signed into law by President Obama on January 4, 2011 and has been dubbed the “most sweeping reform of food safety laws in more than 70 years.” The new food law and its key rules are intended to prevent food safety risks and ensure a safe food supply.

Areas Covered
  • Rationale for new food safety laws in the US
  • Overview of the 7 key elements of FSMA
  • Key requirements of the Foreign Supplier Verification Programs (FSVP) for food importers rule which include:
    • Hazard analysis of the food by a qualified individual
    • Risk-based evaluation of the food and approval process of foreign suppliers
    • Verification activities and corrective actions
    • Supply chain requirements
  • Scope and exemptions: who qualifies as a food importer?
  • Timelines for compliance
  • Key requirements of the Accredited Third-Party Certification rule
  • Overview of the voluntary qualified importer program (VQIP)
  • Overview of the unannounced audit process: distinction between consultative and regulatory audits
  • Exemptions and implementation timeline for audit certification and VQIP program
Who can Benefit
  • Foreign and Domestic Importers of Food and Pet Food/Animal Feed
  • Food customs brokers (Animal and Human food)
  • Please tell us based on your experience the right Target audience (Job title or job function): (This will help our Marketing team to reach the right audience.)
  • Food business owners/operators importing
  • Pet/animal food manufacturers
  • Business executives
  • Food importers
  • Global Food Safety professionals
  • Food Safety Consultants
  • Food Safety Auditors/Food inspectors
  • Quality Management professionals
  • HACCP coordinators
  • Brokers
$300
Recorded Session for one participant
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  • Upon purchase of the recorded session a link will be updated on your OCP Account within 24 hours
  • Please click on the link to access the Recorded Session
  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
  • Please share your valuable Feedback at the end of the session
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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