top of page

FSPCA Intentional Adulteration VulnerabilityAssessments (IA VA) Course
Food Defense Course Online and Onsite


Option One:

One Day Onsite Training in Hermosa Beach, California
Coming Soon

Option Two:

Virtual Live -

Instructor Led On ZOOM


Procedures for Blended

For Onsite Training on

Your Site Please Contact Alex:

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.

In Plant and On site Trainings

In-house training provides cost-effective and convenient answers for delivering training solutions for small to large groups. Our instructors are qualified leaders in their field, and ensure that all course content builds on the industry’s best practices. We offer a full range of training courses across Quality, Environment, Food Safety plus a range of other courses across Business Improvement and Professional Development. On-Site Training

ZOOM Virtual live InstructorTraining:

$499.00 for the first attendee, $449.00 each for each additional attendee.


April 26, 2024, 8:00 A.M. to 4:00 P.M. – EST

May 10, 2024, 8:00 A.M. to 4:00 P.M. – PST

June 27, 2024, 8:00 A.M. to 4:00 P.M. – EST

July 11, 2024, 8:00 A.M. to 4:00 P.M. – PST

August 29, 2024, 8:00 A.M. to 4:00 P.M. – EST

Sept 30, 2024, 8:00 A.M. to 4:00 P.M. – PST

Oct 31, 2024, 8:00 A.M. to 4:00 P.M. – EST

Nov 12, 2024, 8:00 A.M. to 4:00 P.M. – PST

Dec 19, 2024, 8:00 A.M. to 4:00 P.M. – EST

Option One:

Scheduled Locations In-Person Training:

Coming Soon

  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.


Location: Holiday Inn125 Pacific Coast HighwayHermosa Beach, CA  90254

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


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

More Information


The Mitigation Strategies to Protect Food Against Intentional Adulteration regulation (referred to as the IA regulation) is intended to protect food from acts of intentional adulteration. The regulation requires that certain activities must be completed by a “food defense qualified individual.” This participant course, developed by FSPCA, is one of the “standardized curriculum” courses recognized by FDA; successfully completing this participant course is one way to meet the requirements for conducting a vulnerability assessment by a “qualified individual.”

Table of Contents

Lesson 1: An Overview of Food Defense Measures
Lesson 2: Vulnerability Assessment Preliminary Steps
Lesson 3: Considering Inherent Characteristics
Lesson 4: Considering an Inside Attacker
Lesson 5: Element 1: Evaluating Potential Public Health In plant
Lesson 6: Element 2: and Element 3: Evaluating Degree of Physical Access to
the Product and Evaluating the Ability of an Attacker to Successfully Contaminate the Product
Lesson 7: Analyzing Results to Identify Actionable Process Steps
Lesson 8: Applying the Hybrid Approach
Appendix 1: IA Rule and Summary
Appendix 2: FDA Key Activity Types (KAT) Report and KAT Descriptions
Appendix 3: Vulnerability Assessment Resources
Appendix 4: Technical Assistant and Resources
Appendix 5: VA Definitions, Acronyms, and other Terms






Thanks for submitting!

bottom of page