Intentional Adulteration – Conducting Vulnerability Assessments (FSPCA Curriculum)

New Orleans – April 29, 2020

Dallas/Irving, TX – April 30, 2020

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Intentional Adulteration April 30, 2020 $550
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New Orleans – Aug 13, 2020

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Intentional Adulteration Aug 13, 2020 $550
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Orlando, Florida – May 19, 2020 (D.L. Newslow & Associates)    Register Here!  

Course Description

Individuals who complete this course will get a certificate from FSPCA which will be recognized by FDA for meeting the requirements of having a qualified individual responsible for conducting vulnerability assessments.

Attendees are strongly encouraged to take the FSPCA online Key Activity Types course before attending this course.  The KAT course can be found here  KAT Online Course

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-reducing) strategies for processes in certain registered food facilities. This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Who will benefit from taking this course?

Employees with responsibilities in Security, Food Defense, Quality Assurance, Food Safety, HACCP, Preventive Controls, Regulatory Affairs, Food Production, Maintenance, Safety, Human Resources and any other associates interested in protecting the food supply against acts of intentional adulteration

What skills can students expect to learn?

This course will teach attendees how to conduct vulnerability assessments using three key elements:

  1. The severity and scale of the potential impact on public health.
  2. The degree of physical access to the product.
  3. The ability to successfully contaminate the product.

Attendees will also learn the hybrid approach to conducting vulnerability assessments which combines the KAT method with the three key element method as mentioned above.

In-House Training

All training workshops and services can be customized to your company’s needs and performed at your facility.

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Upcoming Training

ABOUT LANCE /  Lance Roberie has over 20 years of quality assurance and food safety experience within the food industry. He also has extensive experience in leadership, strategic planning, customer satisfaction, training and development, research and development, operational effectiveness, root cause analysis and regulatory compliance for both USDA and FDA inspected facilities. Lance has worked with a variety of food products in his career, including low acid canned foods, vitamins, minerals, coffee and tea (including RTD), dressings and sauces, confections, spices, beverages, baked snack foods, meat and poultry as well as ready-to-cook and fully cooked frozen and refrigerated entrees.

His certifications include: Certified Food Safety HACCP Manager, Preventative Controls for Human Foods Lead Instructor, Meat & Poultry and Seafood HACCP Lead Instructor, FSPCA Intentional Adulteration Vulnerability Assessments Lead Instructor, ASQ Certified Manager of Quality & Organizational Excellence, ServSafe Instructor and Exam Proctor, Internal Auditor and GFSI Specialist, Produce Safety Alliance – Produce Safety Trainer.