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Our diverse partnership* of university, government, and private sector organizations, provides training sessions and technical assistance in support of the FDA Food Safety Modernization Act.  The FDA requires completion of specialized training for processors of human food and animal feed/pet food.

Read our guidelines here to determine if and when your food processing operation must adhere to the new FSMA regulations. 

Our FSMA information, training, assessments and implementation services are provided by members of our highly qualified partnership. (see below)*

Request Food & Dairy Safety Courses & Services by joining our Participation Priority List

I’m Interested!Participation Priority List


If you would like to learn more about FSMA, read on………..

The FDA Food Safety Modernization Act (FSMA), H.R. 2751, was signed into law by President Obama on January 4, 2011.  This new law is the most sweeping reform of our food safety laws in  the food and animal feed industry since the Food, Drug, and Cosmetic Act became law in 1938. FSMA aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. Producers of foods & beverages will be required to comply with these sweeping regulations and update their Good Manufacturing Practices or GMP’s for food and animals.  The law applies to all food and dairy processors who manufacture products that are not regulated by USDA FSIS (meat and poultry). The law also applies to food importers, manufacturers of pet food and animal feed and farms that grow fruits and vegetables.

On August 30 , 2015 the FDA published final rules for implementing regulations in the area of preventive controls for human food and animal food (21CFR507).  The compliance clock started ticking on September 17, 2015 with the following compliance deadlines for human food and animal feed/pet food processors:

  • 1 year for large businesses – September 17, 2016
  • 2 years for small businesses – September 17, 2017
  • 3 years for very small businesses September 17, 2018

DON’T DESPAIR!  Members of our FSMA Partnership are helping companies comply with the new law through:

  • Information – FSMA Made Simple
    • Blogs & Email – We will share FSMA updates through our blogs, eblasts and social media.
  • Training – FSMA Explained
    • Introduction to FSPCA – Preventive Controls for Human Food is a course tailored to small companies and those with minimal experience in food safety.
    •  FSPCA 2.5-Day Qualified Individual Course for Human Food Preventive Controls – The new regulations require each processing facility to have a “Preventive Controls Qualified Individual” who has completed a specialized FSMA training course recognized by the FDA.  This person will oversee the implementation of the facility’s  food safety plan.
      Our course was developed by the Food Safety Preventive Controls Alliance (FSPCA) and is recognized by the FDA. Our course instructors trained with the FSPCA and hold the FSPCA “Certificate of Training” as Lead Instructors for the FSPCA Preventive Controls for Human Food course. *M. Daeschel (Cert # 7197419) *J. Kronenberg (Cert # 7197425)

      Some of the 60 graduates pose with course instructors Jeff Kronenberg and Mark Daeschel.

      Some of the 60 graduates of our first FSPCA Course pose with course instructors Jeff Kronenberg and Mark Daeschel in January of 2016.

  • Our FSPCA Blended Course includes online study with a one-day instructor led workshop.
  • Onsite FSMA Training – We are available to conduct onsite preventive controls training at your facility.
  • Readiness Assessment
    Each facility will be required to implement a Food Safety Plan that is similar to, but not the same, as a HACCP plan. On request, our team is available to visit a facility and conduct an initial gap assessment of FSMA readiness. The readiness assessment will judge a plant’s current level of compliance to FSMA regulations that will be used to develop a blueprint for next steps. 
  • Implementation – FSMA Made Practical
    Our team of food safety practitioners  stands ready to help you with your FSMA implementation blueprint that will make your facility compliant with the new regulations. Implementation could include:

    • Help with development of food safety plan
      • Hazard analysis
      • Preventive controls
      • Procedures
    • Validation of a plant’s Food Safety Plan
    • Records and logs required by regulation
    • Employee training
    • Auditing
    • Serve as an outside resource on a company’s FSMA team

Our courses are organized through the University of Idaho and Washington State University and will be taught by qualified instructors who have advanced degrees in Food Science.  The instruction will feature standardized and recognized curriculum (approved by FDA, AFDO, FSPCA) that meets the requirements of 21CFR117.180. All graduates of the FSMA 2.5 day course will receive an official Certificate of Completion issued through the Association of Food and Drug Officials.

* Our FSPCA Partners Include:

University of Idaho Cooperative ExtensionWashington State University ExtensionWSU & U of I School of Food ScienceWSU Food Processing Extension & Research Oregon State University College of Agricultural Sciences – Food Science & TechnologyIdaho State Department of Agriculture,  Washington State Department of AgricultureThe Manufacturing Community of Southern Idaho and TechHelp.


Our FSPCA Course Instructors

Our course instructors trained with the FSPCA and hold the FSPCA “Certificate of Training” as Lead Instructors for the FSPCA Preventive Controls Course.  *M. Daeschel (Cert # 7197419) *J. Kronenberg (Cert # 7197425) and Richard Ten Eyck (Certificate #4e57171c)

Mark  A. Daeschel Ph.D. CFS

Mark  A. Daeschel Ph.D. CFS  is a Food Science and Technology Professor and Extension Food Safety Specialist at Oregon State University.

Dr. Mark Daeschel received the B.A in Biology from the State University of New York, the M.S in Microbiology from the U. of Tennessee, and the Ph.D. in Food Science from North Carolina State University. He is a Professor in the Department of Food Science and Technology at Oregon State University and is a Certified Food Scientist with the Institute of Food Technologists. He has responsibilities in teaching, research, and Extension that relate directly to the safe production, processing, and handling of foods. He currently teaches “Food Safety and Sanitation” and was instrumental in starting the popular Fermentation Science program at Oregon State. He is an author on more than 100 papers and inventor on seven patents.

His Extension programming is focused on providing guidance and training courses for food processors and serving as an FDA recognized process authority in validating the safety of food production practices.  He is frequently retained as an expert witness in food product litigation and was involved in the Jack-in-the-Box and Odwalla Juice cases which culminated in the passage of new regulations for the safe processing of foods. He is a recipient of the R.M. Wade Award for excellence in undergraduate teaching, an OSU College of Agricultural Sciences Distinguished Professor and was a Co-principal investigator on the USDA-CSRESS grant award “Ensuring the Safety of Specialty Foods in the Pacific Northwest”.  He is an avid winemaker and with his wife, Inge are the owner/operators of Bald Hill Vineyards. He has twice won the “Best of Show” in the amateur wine competition at the Oregon State Fair.

 


Jeff Kronenberg, M.S., is an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp.

Jeff Kronenberg is Extension Food Processing Specialist with the University of Idaho, School of Food Science leader of the Food and Dairy Processing Team at TechHelp.  Over the past 31 years, he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and the University of Idaho.  Jeff has worked with numerous company and supplier processing operations across the USA in developing, training, and implementing quality, food safety and HACCP systems.  Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP.

Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI compliant food safety management systems. In the past several years, Jeff has provided food safety & HACCP workshops and technical assistance to food & dairy processing personnel and government regulators in Belarus, the Republic of Georgia and Kyrgyzstan.  He is currently providing assistance to the food industry for upcoming FDA FSMA regulations through posts on the School of Food Science, Food Safety Blog,  and on-site project work.

Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University and is a member of the Institute of Food Technologists, and the International Association for Food Protection. He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.


Richard Ten Eyck

Richard Ten Eyck is President of AAFCO.

Richard Ten Eyck (pronounced ten ike) is the immediate past President of the Association of American Feed Control Officials (AAFCO). His day jobs include: animal feed state regulator, farmer, Olivia’s grandpa and a 4H Leader. He received a Bachelor’s of Science in Animal Science with a Business Option from Oregon State University.  He has worked for Cargill and Purina Mills selling feed as well as a nutritionist for a feed mill in Northwest Washington. He has managed the automation of a 10,000 ton per month feed mill and numerous smaller modernizations.

With over 30 years of experience in the feed industry, Richard has worked in all sides of the business including purchasing ingredients, managing feed mill regulatory issues, managing sales and office staff, dealing with mad cow disease and melamine contaminations. He volunteers with Association of American Feed Control Officials (AAFCO) as chair of the Ingredient Definitions Committee, Board Member and as a member of the Feed Labeling Committee.  He lives on the family farm in Sandy, Oregon raising Christmas trees and hay. He has been married to his wife Kim for 35+ years and has two adult daughters.  He holds a Preventive Controls Qualified Individual Certificate in Animal Food from the Food Safety Preventive Controls Alliance. He also holds a Lead Instructor Certificate for Animal Food from the Alliance; (Certificate #4e57171c).


FSMA Compliance & Enforcement

FSMA provides the FDA with new enforcement authorities related to food safety standards, gives FDA tools to hold imported foods to the same standards as domestic foods, and directs FDA to build an integrated national food safety system in partnership with state and local authorities.  Failure to comply with the new regs could result in product seizure or detention, warning letters, injunctions, and criminal or civil penalties. Facilities have 1-3 years to comply with the preventive controls regulations starting on September 17, 2015.


Food Safety Plan Requirements

Overview

A key component of the new proposed preventive controls rule is the requirement for a written “food safety plan”.  The FDA mandates that “the plan must be designed to identify and significantly minimize or prevent hazards in order to prevent illness or injury”.  The plan must include a written hazard analysis, preventive controls, supply chain program, specify monitoring procedures, specify “parameters” or tolerances of these controls, specify corrective actions, provide verification procedures and provide a recall plan.  The food safety plan must be developed by, or the process of development overseen by, one or more “preventive controls qualified individuals” (QI).  Every facility must develop its own plan, rather than use a non-specific template developed by a corporate entity that is distributed to multiple facilities.

References

  • Federal Register: Volume 78, No. 11, January 16, 2013, narrative with explanation: page 3730; straight text of regulation: page 3802
  • 21CFR 117.126
  • Section 103 FSMA
  • Supplemental notice of proposed rulemaking for September 19, 2014

Helpful Links

Overview of the Rule

Each human or animal food processing facility will need a preventive controls qualified individual to oversee or do preparation of the food safety plan, validation of the preventive control, review of record and reanalysis of the food safety plan. 

To become a preventive controls qualified individual, an interested person must successfully complete training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized by FDA (requirements of 21CFR117.180. ) or be otherwise qualified through job experience to develop and apply a food safety system. Job experience qualifies only if person’s knowledge is at least equivalent to FDA-recognized training.


FSMA Made Simple Blog from Jeff Kronenberg – What is FSMA?


Partners

Our FSMA information, training, assessments and implementation services are provided by members of our highly qualified partnership of the University of Idaho Cooperative ExtensionWashington State University ExtensionWSU & U of I School of Food ScienceWSU Food Processing Extension & ResearchOregon State University College of Agricultural Sciences – Food Science & TechnologyIdaho State Department of Agriculture,  Washington State Department of Agriculture, The Manufacturing Community of Southern Idaho and TechHelp.


u of i extension

University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high-quality research-based education in Idaho. www.extension.uidaho.edu


Campus Sig Extension

With 39 locations throughout the state, WSU Extension is the front door to the University. Extension builds the capacity of individual, organization, businesses and communities, empowering them to find solutions for local issues and to improve their quality of life. Extension collaborates with communities to create a culture of life-long learning and is recognized for its accessible, learner-centered, relevant, high-quality, unbiased educational programs.  Food processing extension and research programs at the Washington State University are designed to assist the food processors of all types and sizes in the State of Washington, the Pacific Northwest region and the Nation.


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The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty-five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu


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Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST), one of the oldest established programs in the nation, offers undergraduate and graduate programs of study supported by 19 tenure and tenure-track faculty, a number of adjunct faculty, and 40 graduate students. Most faculty are housed in Wiegand Hall. Off-campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.

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Through programs that advance OSU’s land-grant mission to serve the people Oregon and beyond, to industry training and resources for K-12 teachers, the Food Science and Technology Department is engaged in Oregon communities.


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The Idaho State Department of Agriculture, established in 1919, supports and regulates one of the state’s most important industries with a mission of “Serving consumers and agriculture by safeguarding the public, plants, animals, and the environment through education and regulation.” www.agri.idaho.org


washington state dept of ag

The Washington State Department of Agriculture serves the people of Washington by supporting the agricultural community and promoting consumer and environmental protection.   http://agr.wa.gov/


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Southern Idaho is known as “America’s Most Diverse Food Basket”, with food production, food processing and food science serving as the economic foundation for the region. This six-county region leads Idaho’s agribusiness sector, contributing well over half of the state’s Ag receipts. Few if any other region in the country has the depth in agribusiness as is found in southern Idaho. The area is part of an exclusive club of 24-communities nationally that earned the Federal Manufacturing Community ‘seal of approval’ — and only one of four (and the smallest community) in the U.S. recognized in the food manufacturing category.  The area’s food production, processing, and science industrial sectors contain a significant mix of key technologies and supply chain elements, making it a regional manufacturing focus.


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TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth. www.techhelp.org


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