FSPCA Intentional Adulteration Training

FSPCA IAVA Intentional Adulteration Conducting Vulnerability Assessments Course



1 Day Live-Virtual 

FSPCA Intentional Adulteration Conducting Vulnerability Assessments Course

USD $395.00

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System Requirements

Webcam, microphone and speakers

Course Hours 

8:00 AM - 5:00 PM

Note: Courses are offered in both Eastern and Pacific Time Zones. 



This 1 day live-virtual FSPCA conducting vulnerability assessments course will provide participants with the knowledge to implement the requirements of conducting a vulnerability assessment under the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) regulation of the U.S. Food and Drug Administration (FDA). The course will teach you how to conduct vulnerability assessments using the three fundamental element methodology to complete your Food Defense Plan in a way that meets FSMA requirements. 

The Mitigation Strategies to Protect Food Against Intentional Adulteration regulation (referred to as the IA rule) is aimed at preventing intentional adulteration from acts intended to cause wide-scale harm to public health, including acts of terrorism targeting the food supply. The regulation requires that certain activities must be completed by a “food defense qualified individual” who has successfully completed training in the conduct of a vulnerability assessment. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “food defense qualified individual” responsible for conducting a vulnerability assessment.

These courses are taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.


 IA VA Course Manual 

 Exercise workbook and answer key

 FSPCA IA Conducting Vulnerability Assessments Certificate Issued by AFDO  

$50 Certificate Fee Included!

Intentional Adulteration Certificate


Food Defense Coordinator

QA Directors and Managers

QA/Production Supervisors

Operations Managers

SQF/BRC Practitioners and Auditors

HACCP Coordinators

Food Safety Technicians




Bita Saidi 


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