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Foreign Supplier Verification Program FSPCA/FSVP Classes


Option One:

2 Days Onsite

$799.00 for the first attendee, $749.00 each for each additional attendee.

Option Two:

Virtual Live -

Instructor Led



Option Three:

Procedure for Blended

Blended Course:
Only one day on ZOOM platform

after finishing the

self-paced online course

Procedures to finish
Part 1 and Part 2 for


Option One

Scheduled Locations In-Person Training:

  1. Interaction and Networking: In-person training provides opportunities for face-to-face interaction with instructors and peers. Networking and building relationships are often easier in a physical classroom setting.

  2. Hands-On Experience: Some subjects or skills are better taught through hands-on experience. In-person training may include practical sessions and real-world scenarios that are challenging to replicate online.

  3. Structured Schedule: For those who benefit from a structured schedule, in-person classes provide a set time and place for learning. This can be helpful for individuals who need routine and accountability.

  4. Immediate Feedback: In a traditional classroom, instructors can provide immediate feedback, answer questions, and address concerns on the spot. This can enhance the learning experience.

  5. Reduced Distractions: In-person training can offer a more focused learning environment, as learners are physically present and may have fewer distractions compared to an online setting.

2 Days Onsite and In Person

$799.00 for the first attendee, $749.00 each for each additional attendee.


Los Angeles, CA  Jan  18 and 19, 2024

Chicago, IL  Feb  29 and Mar 1, 2024

Los Angeles, CA  May 16 and 17, 2024

Chicago, IL  June 13 and 14, 2024

Los Angeles, CA  Sept 12 and 13, 2024

Chicago, IL  Oct 17 and 18, 2024

Chicago, IL  Dec  13 and 14, 2024


Location: Holiday Inn125 Pacific Coast HighwayHermosa Beach, CA  90254

Location: Chicago Temple Building, 77 W Washington St, Chicago, IL 60602

Option Two

ZOOM Virtual live InstructorTraining:

  1. Accessibility: Zoom allows students to participate in live training sessions from virtually anywhere, providing flexibility and access to education for individuals who may not be able to attend in-person classes.

  2. Interactive Learning: Live sessions enable real-time interaction between students and instructors. This allows for immediate clarification of doubts, discussion, and engagement, fostering a more dynamic learning environment.

  3. Cost-Effective: Live online training can be cost-effective for both students and instructors, as it eliminates the need for commuting, accommodation, and physical classroom resources.

  4. Global Reach: With online live training, instructors can reach a global audience, breaking down geographical barriers and creating a diverse learning community.


ZOOM Virtual live InstructorTraining:

$799.00 for the first attendee,


Virtual Live  Jan 25 and 26, 2024  ET

Virtual Live May 23 and 24, 2024  ET

Virtual Live June 27 and 28, 2024  PT

 Virtual Live July 18 and 19, 2024  ET

Virtual Live Aug 27 and 28, 2024  PT

Virtual Live Sept 26 and 27, 2024  ET

Virtual Live Oct 31 and Nov 1, 2024  PT

Virtual Live Nov 14 and 15, 2024  ET

Option Three

**Blended Online Classes:**

1. **Flexibility:** Online classes offer flexibility in terms of time and location. Learners can access materials and participate in discussions at their convenience.

2. **Cost-Effective:** Online courses often cost less than in-person training. There are no commuting expenses, and materials may be available digitally, reducing overall costs.

3. **Accessibility:** People from different locations can participate, opening up opportunities for a diverse group of learners. This is particularly beneficial for individuals with geographical constraints.

4. **Self-Paced Learning:** Online courses often allow learners to progress at their own pace. This is advantageous for those who prefer a self-directed learning approach.

5. **Technology Skills:** Online learning requires basic technology skills. Individuals comfortable with using computers and online platforms may find this mode of learning more accessible.

Procedure for Blended

Blended Course:
Only one day on ZOOM platform after finishing the self-paced online course

Step 1
Part 1 Online course. After registration, you can begin the course. You will also receive an automated enrolment confirmation email for Online Training Part 1.

Step 2
Upon completion of Part 1, you will receive an enrolment ticket and a completion email.
Step 3
Send us your the enrolment ticket or completion contact Alex by calling 310-694-1544 You will not be able to take Part 2: Instructor-Led without providing evidence of Part 1: Online completion.
Step 4
The Part 2: Instructor-Led course is a review of the material from the Part 1, address questions that you may have related to the material in that course, and complete exercises applying the knowledge that you gained through the course materials. 8 hours training
Step 5
Finish Part 2 and Get your PCQI Certificate

After finishing the self-paced online course, present the ticket of completion or email you receive to Alex Kashef, the Lead Instructor, and register for the one day class on ZOOM Virtual Live Classes

Schedules Part 2

April 10, 2024, 8:00 A.M. to 5:00 P.M. – PST

April 25, 2024, 8:00 A.M. to 5:00 P.M. – EST

May 3, 2024, 8:00 A.M. to 5:00 P.M. – PST

May 22, 2024, 8:00 A.M. to 5:00 P.M. – EST

June 12, 2024, 8:00 A.M. to 5:00 P.M. – PST

June 26, 2024, 8:00 A.M. to 5:00 P.M. – EST

July 10, 2024, 8:00 A.M. to 5:00 P.M. – PST

July 31, 2024, 8:00 A.M. to 5:00 P.M. – EST

Aug 14, 2024, 8:00 A.M. to 5:00 P.M. – PST

Aug 28, 2024, 8:00 A.M. to 5:00 P.M. – EST

Sept 18, 2024, 8:00 A.M. to 5:00 P.M. – PST

Sept 25, 2024, 8:00 A.M. to 5:00 P.M. – EST

Oct 16, 2024, 8:00 A.M. to 5:00 P.M. – PST

Oct 30, 2024, 8:00 A.M. to 5:00 P.M. – EST

Nov 6, 2024, 8:00 A.M. to 5:00 P.M. – PST

Nov 11, 2024, 8:00 A.M. to 5:00 P.M. – EST

Option In-Plant on-site

 Instructor Training:

In-plant facilities for food safety classes, such as those for PCQI (Preventive Controls Qualified Individual), FSVP (Foreign Supplier Verification Program), and HACCP (Hazard Analysis and Critical Control Points), offer several advantages:

  1. Hands-on Learning: In-plant facilities provide a real-world learning environment where participants can engage in hands-on activities related to food safety practices. This practical experience enhances comprehension and retention of the material.

  2. Customization: In-plant training allows for customization of the curriculum to address specific challenges or requirements of the facility. Trainers can tailor the content to the types of products being produced and the unique processes of the facility.

  3. Convenience: Conducting training on-site eliminates the need for employees to travel to off-site locations, reducing downtime and disruption to operations. This convenience can also encourage greater participation from staff members.

  4. Contextual Learning: Participants can directly apply the concepts learned in the training to their own work environment. This contextual learning increases the relevance and effectiveness of the training, as employees can immediately see how it impacts their daily tasks.

  5. Team Building: In-plant training sessions provide an opportunity for employees from different departments to come together and learn collaboratively. This fosters a sense of teamwork and shared responsibility for food safety throughout the organization.

  6. Cost-Effectiveness: While there may be upfront costs associated with setting up in-plant training facilities or bringing in external trainers, in the long run, it can be more cost-effective than sending employees to off-site training programs. The savings from reduced travel expenses and downtime can outweigh the initial investment.

  7. Continuous Improvement: In-plant training allows for ongoing monitoring and evaluation of food safety practices within the facility. Trainers can provide feedback and guidance based on observations made during the training sessions, helping the organization continuously improve its food safety protocols.

  8. Compliance: Training conducted on-site ensures that all relevant employees receive the necessary certifications and qualifications required by regulatory agencies such as the FDA (Food and Drug Administration) or USDA (United States Department of Agriculture). This helps the facility remain compliant with food safety regulations. 

Overall, in-plant facilities offer a practical, customized, and cost-effective approach to food safety training, enabling organizations to enhance their food safety practices and ensure compliance with regulatory standards.

Email for More information


call 773-251-5646

A comprehensive look at the compliance requirements for the FDA Foreign Supplier Verification Program.

This course is a training curriculum that will provide participants with an understanding of the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation. This curriculum was designed by regulatory, academic, and industry professionals and was developed with funding from FDA as part of the FSPCA.


Importers covered by the FSVP regulation must put in place foreign supplier verification programs (FSVPs) to verify that their foreign suppliers are producing food using processes and procedures that provide the same level of public health protection as those required under the preventive controls (for human or animal food) or produce safety regulations, as appropriate, and to ensure that the supplier’s food is not adulterated and is not misbranded with respect to allergen

labeling (21 CFR 1.502(a)).


Who Is Covered by the FSVP Rule?

The FSVP importer is the U.S. owner or consignee of the food offered for import (i.e., owns the food, has purchased it, or has agreed in writing to purchase it at the time of U.S. entry). If there is no U.S.

owner or consignee at time of entry, the FSVP importer is the U.S. agent/representative of the foreign owner/consignee, as confirmed in a signed statement of consent. The key is that there be a FSVP

importer in the United States who takes responsibility for meeting the FSVP requirements.

Learning Objectives:

  • Know the purpose of the Foreign Supplier Verification Program (FSVP) rule

  • Identify what to include in your FSVP Design

  • Develop and implement your FSVP

  • Implement a compliant recordkeeping system


Who Should Attend:

  • U.S.‐based food processors who meet the definition of “importer” in the FSVP rule. This 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 exported to the U.S., business owners who currently buy food from foreign sources, and representatives of foreign governments.




Phone 773-821-1943email

Thanks for submitting!

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