FSPCA IAVA Training

FSPCA IAVA training prepares food manufacturing professionals to conduct vulnerability assessments under the FDA Intentional Adulteration Rule.  Our training course covers the two approved FDA methods, the Key Activity Type (KAT) and 3 Element methods with a primary focus on the 3 Element method.

The IA Rule was established as part of the FDA Food Safety Modernization Act (FSMA) and is intended to protect food from intentional acts of adulteration designed to cause wide-scale public health harm.

Rather than concentrating on a particular food or contaminant, the rule requires covered facilities to evaluate steps in their operations for significant vulnerabilities, which are then identified as actionable process steps where mitigation strategies must be identified and implemented.

The FSPCA IA Conducting Vulnerability Assessments Participant Course is a standardized curriculum recognized by the FDA. Successful completion is one way an individual can meet the training requirements for a Food Defense Qualified Individual responsible for conducting vulnerability assessments using the 3 Element approach. All classes include an FSPCA certificate of training

FSQS provides this curriculum through its Intentional Adulteration Class.

Yes. Traditional food defense focused on keeping potential unauthorized individuals out of the food processing areas.  The biggest threat is now considered to be from individuals who have access and are inside a food processing facility.

This differs from many traditional food safety activities. HACCP and Preventive Controls frequently focus on biological, chemical and physical hazards that can arise during food production. Food defense addresses deliberate acts of adulteration.

As discussed in our article Intentional Food Adulteration: Be Prepared, Not Surprised, facilities covered by the IA Rule need to understand their vulnerabilities and develop appropriate strategies to reduce the risk at their most vulnerable processing steps.

FSPCA IAVA training is particularly important for food professionals who are responsible for conducting or overseeing vulnerability assessments.

Depending on the organization, those responsibilities may involve people working in:

• Food Safety
• Food Defense
• Security
• Quality Assurance
• HACCP
• Preventive Controls
• Regulatory Affairs
• Food Production
• Maintenance
• Safety
• Human Resources
• Facility Management

Food defense is not necessarily the responsibility of one department. Conducting an effective vulnerability assessment can require knowledge of production processes, employee and visitor access, facility security, ingredient handling and other operational factors.

FSPCA identifies several functions under the IA Rule that must be performed or overseen by Food Defense Qualified Individuals. Conducting the vulnerability assessment is one of those functions.

An instructor-led IAVA training class goes beyond traditional food defense measures. Participants learn how to evaluate a facility and identify areas where an intentional attacker could potentially cause significant harm.

FSQS's course covers topics including:

The three fundamental elements considered during the vulnerability assessment include the potential severity and scale of the public health impact, the degree of physical access to the product and the ability to successfully contaminate the product.

The objective is to give participants a practical process for identifying vulnerabilities rather than simply teaching the terminology of the regulation.

A Food Defense Qualified Individual is an individual qualified to perform or oversee certain activities required by the Intentional Adulteration Rule.

FSPCA identifies four major food defense functions requiring qualified individuals:

1. Preparing the food defense plan
2. Conducting the vulnerability assessment
3. Identifying and explaining mitigation strategies
4. Reanalyzing the food defense plan

Different FSPCA courses address different responsibilities.

The FSPCA IA Conducting Vulnerability Assessments course offered by FSQS focuses specifically on the knowledge necessary for the individual responsible for conducting vulnerability assessments.

This distinction is important because completing one food defense course does not necessarily mean an individual has received training for every function required under the IA Rule.

Yes.

FSQS offers its FSPCA Intentional Adulteration Vulnerability Assessment training as a live, instructor-led course, with online classes available for professionals who cannot attend training at a physical location.

This combines the convenience of online training with access to a qualified FSPCA Lead Instructor.

FSQS also offers private training options for organizations that need multiple qualified individuals and want to train members of their team together.

Visit the Intentional Adulteration Class page to see upcoming training opportunities or contact us to learn more about private training.

All classes include an FSPCA certificate of training.

Food Safety & Quality Services provides FSPCA IAVA training led by experienced food safety professionals in a relaxed, interactive learning environment, helping participants gain the knowledge and confidence needed to conduct vulnerability assessments.

The live course is delivered by a qualified FSPCA Lead Instructor and uses the FDA-recognized FSPCA standardized curriculum. Participants learn how to conduct vulnerability assessments, evaluate the three fundamental elements, identify actionable process steps and apply the Hybrid Method.

Want to see what the class is like? Watch Lance Roberie's Intentional Adulteration Class video recap for an overview of the training.

When you're ready to take the next step, visit the FSQS Intentional Adulteration Class page to learn more, view upcoming IAVA training class dates and register for FSPCA IAVA training.