The Foreign Supplier Verification Program (FSVP) final rule applies to most entities who import food into the United States from abroad, including domestic facilities and food brokers. For each food it imports, an importer would be required to develop,maintain, and follow a Foreign Supplier Verification Program that provides “adequate assurances” that its foreign supplier is producing the food in compliance with processes and procedures
that provide “at least the same level of public health protection” as FDA’s standards for preventive controls and produce safety, if either is applicable. The foreign supplier must also demonstrate that it is producing the food in compliance with the adulteration and allergen-labeling requirements of the Food Drug and
Cosmetic Act (Sections 402 and 403(w), respectively).
Importers are responsible for actions that include:
(i) determining known or reasonably foreseeable hazards with each food imported,
(ii) evaluating the risk posed by the food, based on the
hazard analysis, and the foreign supplier’s performance,
(iii) using that evaluation of the risk posed by an imported food and the supplier’s performance to approve suppliers and determine appropriate supplier verification activities,
(iv) conducting supplier verification activities, and
(v) conducting corrective actions.
Foreign Supplier Verification Program Training curriculum was designed by regulatory, academicm and industry professionals and developed with funding from FDA as part of the FSPCA. Successfully completing this course will
-Help training participants to understand the FSVP requirements, and
-How those requirements can be met in their particular circunstances.
1. U.S.‐based importers who meet the definition of “importer” in the FSVP rule, which includes those who own or are the consignee of food at the time of entry, or, if no owner of consignee exists, the U.S. agent or representative of the foreign owner.
2. Others who have an interest in ensuring that the requirements of the FSVP rule are met, including brokers, exporters, foreign suppliers of food that will be exported to the U.S., persons/business owners who currently buy food from foreign sources, and representatives of foreign governments.
Duration and Course Outline
Day 1 8:00 AM – 5:00 PM
Day 2 8:00 AM – 5:00 PM
Chapter 1: Context: Relationship between FSMA and FSVP Chapter 2: Setting the Stage: Building the Foundation for the FSVP Process
Chapter 3: Overview of Requirements Compliance Dates
PCPS Session: Preventive Controls and Produce Safety Session
Chapter 4: Hazard Analysis
Chapter 5: Evaluation and Approval of Foreign Supplier
Chapter 6: Foreign Supplier Verification
Chapter 7: Reevaluation of Foreign Supplier
Chapter 8: Importer Identification
Chapter 9: Importance of Records
Chapter 10: FDA Oversight
Dr. Jedsada Tipmontain, Lead Instructor
Dr. J. Tipmontian is a lead instructor for FSPCA Foreign Supplier Verification Programs (FSVP) and also lead instructor for FSPCA Preventive Controls for Human Food. From Novemebr 2016 until now Dr. Jedsada Tipmontian trained participants for FSPCA Preventive Controls for Human Food more than 714 persons.
He is currently serving as a lecturer in the field of food safety, manufacturing systems engineering and logistics management. Dr. Tipmontian is now teaching in the area of Operations Management, Perishable Logistics for B.Sc. in Logistics Management (International Program) at Department of Logistics and International Trade, IAAI and M.Sc. Food Safety Management at Faculty of Food Industry, King Mongkut’s Institute of Technology Ladkrabang. He was a lecturer for B. Sc. Agro-Industry Technology & Management & M.Sc. in Food Science and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok (KMUTNB), Thailand (2007-2018). In addition, he is also now a guest lecturer at Faculty of Agro-Industry, Prince of Songkla University, Thailand.
Dr. J. Tipmontian received Bachelor’s degree in Agro-Industry (Food Science & Technology) from Prince of Songkla University, Hat Yai campus, Thailand. He holds Master of Engineering in Industrial Engineering degree from King Mongkut’s University of Technology North Bangkok. He completed Doctoral Course Certificate program in Industrial Engineering and Management from Asian Institute of Technology (AIT), Thailand. He completed Ph.D. (Dissertation: Risk Modelling of Agro-Industrial Supply Chain in Asian Countries), College of Engineering, Guindy, Anna University (AU), Chennai. He worked in domestic and foreign Food processing companies as well as international food logistics company for several years. Before joining higher education institutes as a faculty member, he worked for fruit process manufacturer, frozen food factory, and third party food logistics business firm, responsible in Operations and Quality Management. Moreover, he was a former training instructor for training courses, Nation Food Institute (NFI), Ministry of Industry, Royal Thai Government. Tipmontian works include integration of food safety principles and industrial systems engineering tools for solving problems in agribusiness and agro-industry, and food quality risk, productivity improvement, safe food supply chain and risk management.
Registration Fee & Payment
Registration Fee :
USD $ 500 per person
Payment Channel: You may choose Bank Account Transferring, Paypal or Credit Card . Based on your preferred payment channel provided in application form, we will provide you invoice and payment channel via your email
Registration closed: November 18, 2021 21:59 (Bangkok Time Zone) (GMT+7)
Training Peroid: December 2-3, 2021
Line ID: @foodpro