Foreign Supplier Verification Programs Training
The Foreign Supplier Verification Programs (FSVP) training courses are hosted by United Fresh and developed by the Food Safety Preventive Controls Alliance (FSPCA). All training sessions will be taught by FSPCA FSVP lead instructors and upon completion of the course, you will receive a FSPCA FSVP certificate from IFSH, AFDO, and IFPTI. To receive an official training certificate, attendees must stay and participate throughout the duration of the course.
Upcoming Training Courses
Foreign Supplier Verification Training (with certificate from FSPCA)
November 7-8, 2018
Instructors: Dr. Jennifer McEntire, United Fresh, and Betsy Booren, OFW Law
Location: East Coast Fresh
9001 Whiskey Bottom Road
Laurel, MD 20723
To be notified when the future FSVP training courses are available, complete this form.
FSVP Course Materials
This course will provide participants with the knowledge to implement the requirements of the Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals FSMA regulation. This course is designed for:
- 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 or consignee exists, the U.S. agent or representative of the foreign owner.
- 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.
The FSVP curriculum was designed by regulatory, academia, and industry professionals. Under the FSVP rule, training is not required, however attending a course will help you understand the FSVP requirements and how those requirements can be met in your particular circumstance.
FSVP Course TestimonialsWhat the industry is saying about the FSVP Course
“Going in I felt like I had a good grasp on the FSVP Rule, but I had greatly underestimated the complexity and subtleties of this particular rule. If you are going to be involved in importing, I would strongly suggest that you take the course from Dr. Jennifer McEntire and United Fresh. It is well worth the time and cost investment, as we all try to become compliant with the FSMA Rules. The course meets the FSPCA elements, but because of Jennifer’s vast expertise in the produce industry and FSMA regulations, this course hits all the notes, and is extremely relevant to produce examples. I highly recommend this course even though it is not mandatory, it will serve you well to have a better understanding of this FSVP Rule.”
“We thought the course was immensely valuable. We are not direct importers, but there is so much useful material. We need to understand the responsibilities of others as well as our own responsibilities. As a form of a supplier approval program, the FSVP has its own twists which we are glad to have a better understanding of. The course has a huge amount of content and our instructors were excellent.”
About the FSVP Rule
The final FSVP rule requires that importers (subject to the rule) perform certain risk-based activities to verify that food imported into the United States has been produced in a manner that meets applicable U.S. safety standards.
Who is subject to the FSVP rule?
When the FSVP requirements take effect, they will apply to all importers, unless there’s an exemption.
- The “importer” is:
(A) the United States owner or consignee of a food offered for import into the United States; or
- (B) in the case when there is no United States owner or consignee at the time of U.S. entry, the importer is the U.S. agent or representative of a foreign owner or consignee of the food offered for import at the time of entry, as confirmed in a signed statement of consent.
FDA Links on FSVP Rule
The U.S. Food and Drug Administration has updated FDA.gov to include updated fact sheets, and new guidance as a resource for importers subject to the FSVP rule, which makes them responsible for verifying that food imported into the United States has been produced in a manner that meets applicable U.S. safety standards.