Jump to content

  • Quick Navigation
Photo
- - - - -

Foreign Supplier Verification Program for Food Importers

Live Webinar

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

#1 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,420 posts
  • 1040 thanks
227
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 12 February 2016 - 06:30 PM

Foreign Supplier Verification Program for Food Importers
 
Taking place:
 
Friday, 19 February 2016 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start
 
Presenter:
 
Cornelius Hugo, Global Innovation Manager, AIB International
 
Webinar Overview:
 
Understand the requirements for importers and exporters and plan your steps to assure timely compliance with the new food import requirements. FDA’s rule on Foreign Supplier Verification Programs (FSVPs) for Importers of Food was finalized in November 2015 and compliance dates for some businesses begin in May 2017. The rule requires that importers perform certain risk-based activities to verify that food imported into the US has been produced in a way that meets US safety standards. Learn about FSVP objectives and requirements, consequences of failing to comply, and challenges for meeting this new rule during this fast-paced webinar.

 

Webinar Recording >>

 

Presentation Slides >>


  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#2 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,420 posts
  • 1040 thanks
227
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 19 February 2016 - 06:08 PM

Unedited chat logs from today's webinar.

 

Cornelius will be providing answers to the questions we did not get to...watch this space.

 

 Wayne Chen: hello from Taiwan

Rosemarie Kwan: hello from Quezon City, Philippines

Joven: Hello from Indonesia!

Sue Howlett: Hello from Reading!

Maciej Bartosz: Hello from London

Nives: hello from Canada!!!

Cheryl: Hi from sunny Barbados

Brian: Hello from (nearly) tropical Minnesota

Jeremy: Hi everyone

Gary: Greetings from rainy Eugene, Oregon

Fei: Hello from Minnesota!

jacqueline Scott-Brown: Hello from Jamaica

Derrick Bargher: Helloooooooooo from Virginia Beach, VA USA

Rajinder: Hi from Canada

Sabina: Hi from Texas.

ashley: hello from Chicago, US!

Tamieka Sewell: Hello from Jamaica

Janice Mabey: hi all! from Canada

Symeon: Hello from Greece

SHARON: Hello from Trinidad

Michelle: Good Morning from Minneapolis USA

Tatiana M: Good Morning from California!

Chillida: Hello i'm Chillida

maria lynn yee francisco: greetings, maria lynn yee francisco.Philippines.

Brittany DeShazo: Hello from Arizona, US

Mahalet: Maryland

Mahalet: Hello

Angela: Hello from Minnesota

James: Good morning from Nova Scotia, Canada

Alicia: Good morning from New York

Gwynne: Hello from Stellenbosch, South Africa

Danilo: Hola! From Argentina!! A Nice day for all of you!

Miguel Gamboa: Hello every one, from Las Vegas

Gurpreet: hello

Sue: Hello from Appleton, WI

Adebola: hello from maryland, USA

Wendy: Also from Maryland.Hi Mahalet, my lab mate! Also from

David Levy: SHALOM everybody from ISRAEL!!!

Lance Cranford: Good Morning From LAs Vegas

IRFAN: hi to all

Alda: Hello from Albania

farah: hi

Mohamed Haja: Hello

Karm Elwany: Hello all karma from Egypt

Hmd: Good eve!

Ana Maria: hello everybody,ana from quebec city, canada

Jane: Good morning from San Diego

Mohamed Haja: Mohamed From Saudi Arabia

Janice Mabey: simon- I had a question about the training course I took Jan 22 from IFSQN

Lina: hello from Ohio US

André: Hello from Lisbon/Portugal

Lupita: Hello from Mexico

Simon Timperley  (to Janice Mabey): please send me an email team@ifsqn.com

Luis Gomez: Hello Luis Gomez fron Cumana Venezuela

Ngonzi: Hi attending from Goma

Larbi: Hello everyone

Kyla Boudreau: Will these slides be avail after the webinar?

javier: Hello everyone

anthony chan: this is Anthony Chan from Havi logistics

miguel: New Century , Kansas = Sunny warm :)

Amelia: Hello  from Nottingham, UK

peter: Hello from zambia

Milynda: Hello Milynda from Jamaica

Julie: Hello from Co.Wicklow, Ireland

jacqueline Scott-Brown: Hello from Jamaica

Simon Timperley: Hello everyone wherever you are

Alda: hello Simon

irene: hello from cyprus

kaveh: hello

Hmd: Hi...joven..janice..mam chastine...marlon..paolo..rico..benjie...jemelyn..harvey...warnito..listen carefully..define fsvp

Aileen Asejo: Hello from California

SHARON: has the webinar started? I am still getting the 'sit tight' message.

Simon Timperley: sharon refresh your screen or try a different browser

Alicia: Hi Sharon.  Yes, it started several minutes ago

Joanna Martin: I had to turn off audio; it is jumbled

kaveh: there is a problem

SHARON: Thanks. I will try reconnecting

Teresa: Hello Simon, Guest and everybody from Portugal

Kyla Boudreau: Few of them

Epitacio: Glad to attend thi seminar with Hugo whom I know since more than 45 years there down in Mexico in the Feed industry. Congratulations.

Gary: Few of them

sara: Good Morning from Seattle

kaveh: hello every one

Larbi: foreign food safety agency are responsible for the verification of exporters

Ernesto: What is the answer?

Karm Elwany: Some of them are aware

Ernesto: ty Karm

Janice Mabey: so seafood is still subject to the same rules as before?

Laura: what about further processing? what is the defintion of this exception

Klodian: what about the cans and acidified foods, are those exempted?

Edwin: If a grain such as wheat, canola, beans, peas, lentils, soybeans are shipped into the US for further processing (cleaning, packaging) is it exempt?

anika: are suppliers from foreign suppliers expected to follow HARPC or FSMA as well? We are exported to U.S. Are our suppliers expected to be HARPC compliant as well?

Edwin: What is the difference between HARPC and HACCP?

: Hello, I'm ML Chillida

Demo: You can Google a lot of these questions

Wayne Chen: Hazard Analysis and Risk-based Preventive Controls =HARPC

Jeff: hazard analysis exceptions - what about frozen vegetables?

Teresa: The FDA required hazard analysis critical control point (HACCP) for juice and seafood, and the USDA for meat and poultry. The Food Safety Modernization Act’s (FSMA) proposed Preventive Controls rule for Human Food requires a written Food Safety Plan (FSP) be developed using the hazard analysis risk-

Alicia: Interesting to hear that it now requires evaluation for economically motivated adulteration.  I've lived in China 6.5+ years, where that is a major problem.

Teresa: FSP) be developed using the hazard analysis risk-based preventive control (HARPC) approach. A preventive approach to food safety is nothing new

kaveh: what is the answer?

Simon Timperley: answer to what kaveh?

Pamela: if my supplier is SQF certified, does it comply with the FSVP?

anika: who or what certifying body 'qualifies' an individual?

Christopher: Pamela: Not necessarily...there are different requirements under FSVP than a risk analysis within SQF may contain.

Karm Elwany: Do you have hazard analysis guidelines fix for fresh fruits and juices or examples how to conduct

Sabina: would like to know the answer to Pamela's Question

Smita: Can a questionnaire be sent that covers food safety issues to answer and return for evaluation? do US importer need to go and do facility audit?

MUHAMMAD HASSAN SHAHZAD: Hi whether I as third party auditor in mi country could help clients I  meeting the fsma Rae by audit services or only fda auditor cn do this.

Narongchai: Pamela, I think now FDA does not recognize any 3rd certification.

Epitacio: Awareness is growing a rapid pace nowadays.

Fei: Are there Are there some third-party companies certified to do risk-base hazard analysis for impliers?some third-party companies certified to do risk-base hazard analysis for importers?

Vickie: If a supplier is on an Import Alert "Green List", such as soft cheese from France, can that serve as proof of a supplier evaluation and of that supplier as being compliant?

anika: what is the diference between FSVP and VQIP?

Sabina: Thanks Christopher

Teresa: The FSP using the HARPC approach is a new preventive framework designed to identify specific hazards in addition to traditional HACCP critical control points (CCPs) for processing and take appropriate steps to counter the hazard before a food-safety event occurs.

Gary: We have a LOT of suppliers. We will need to utilize third party auditors in some cases. What auditing companies are approved by the FDA?

jacqueline Scott-Brown: Few of them, they will have to subcontract this function

Christopher: But they all aren't yet because the rules aren't all finalized

Emma Fonseca: Hello

Klodian: in a certain way they should comply, SQF 2.4.1

Emma Fonseca: From México

MUHAMMAD HASSAN SHAHZAD: Fssc to launch comparison with fsma guidance doc on its web soon. Regards hassan from Pakistan

Karm Elwany: Tessa do you have guidelines for  hapc

Sabina: SQF should be coming out with editiod 8 this year to cover  FSVP as per a friend at  Eurofins

Harry: In EU, BRC (and also IFS, ISO 22000), set ip to fulfuill all relevant EU food regulations,. is NOT recognised by the EU food autorities.

Brian: SQF has issued a comparison w/FSMA guidance document, too

Christopher: SQF 7.2 2.3 deals with it a little more, with a risk analysis, but it's not clear cut.

christine: Does FSVP apply to food contacts substances (i.e. resins/films used to manufacture flexible/plastic packaging?)

Joven: Are GFSI recognized scheme comply on the requirements of the FSMA?

Christopher: See the white paper conducted by the Acheson Group on SQFI.com

Harry: As Mr Hans Bueger, top official of the Dutch NVWA wrote me: certificates from third countries... untrustworthy till even.. FRAUD

Teresa: No Karm I Don't have but I have some aricles that explain it.

Karm Elwany: Teresa please let me know the link or forward copy

Gary: He's breaking up a bit...

Teresa: Karm try http://www.harpc.com...c-requirements/

sara: Breaking up, trouble with the sound

Ernesto: Some of the audio has issues.  Part of what he is saying stops.  Anyone having this issue?

Fei: jammed audio, even though refreshed twice

jacqueline Scott-Brown: Yes

Bev: Ernesto....yes, I have the same audio issues

rani gandha: yes

Gary: If Radiological and EMA is added to my HACCP plan, will that suffice as a HARPC/HACCP plan?

sara: yes, tried reconnecting and listening on another device

Shani: yes

Ernesto: thank you everyone

Christopher: Gary it might...it depends on how well you define the preventative controls in your current HACCP plan.

Narongchai: Gary, fSMA required the control of whole supply chain, not only in the process. I think

Esther: What about the qualification of the people doing the verification?  Do they need an official training? Any kind of approval? Could it be done by a food consultant? Has he/she to be from USA? And…if the foreign food establishment is already approved by USA authorities, is verification still necessary

Cheryl: qualified

Krystal: qualified

Jessica: qualified

Laetitia: qualified

Michelle: qualieifed

Smita: qualified

Pamela: qualified

rani gandha: qualified

Sue Howlett: qualified

Novita: competent?

Shani: qualified

Aileen Asejo: qualified

Bill: qualified

Derrick Bargher: qualified

Sabina: qualifies

Jeff: qualified

Ashok Gala: qualified

Alicia: qualified

GAIL: qualified

Karanpriya: qualified

mili: qualified

Rajinder: Qualified

Rosemarie Kwan: qualified

IRFAN: qualified

Beth: qualified

Herbert: qualifed

Victoria Ufford: qualified

Brian: qualified

Angong: accredited

Luis Gomez: quqalifies

Edwin: qualied

Paula: qualified

Wendy: Qualified

Teresa: qualified certified

Fei: qualified or certificated?

Bev: qualified

Francesca: qualified

Brian: certified to be qualified

Janice Mabey: accredited

Epitacio: Qualified

jacqueline Scott-Brown: qualified

Lance Cranford: Qualified or Credited

Karm Elwany: If I attended such a session then I will be certified or qualified

Novita: would it be handled differently if the importer is also a food manufacturer in the US?

Brian: A critical definition that is stunningly ambiguous, from what I've seen so far...?

Veronica: For the risk assessment activity - having the HACCP plan on file from the supplier will suffice as risk assesment or should we have  an 'audit' of the process on file in addition to the one perform as verification

MUHAMMAD HASSAN SHAHZAD: Qualified

kaveh: qualified

Laetitia: recall

Alicia: recall

Smita: recall

Rajinder: recall

joyce: RECALL

Karanpriya: recall

Cheryl: recall

sharon: recall

Angong: recall

Eileen: recall

Jane: recall

anika: recall

Michelle: recall

Lance Cranford: Recall

GAIL: recall

Herbert: recall

Brian: recall

Pamela: recall

Nives: recall

Gwendalynn: recall

Sabina: recall

Brian: recall

Bill: recall

Jeff: recall

Gary: Recall

Bev: recall

Amelia: recall

Ernesto: recall

Jeremy: recall

Aileen Asejo: recall

Shani: recall

Klodian: recall type 1

Angela: recall

Fei: recall

Mohamed Haja: recall

Luis Gomez: RECALL

Ashok Gala: recall

Veronica: recall

Beth: recall

Epitacio: rejection

Jerry: withdrawal

Narongchai: ithdraw

Edwin: recall

Derrick Bargher: recall

Lupita: recall

Teresa: recall

Pamela: recall I

Victoria Ufford: recall

farah: recall

miguel: recall of material

Danilo: REcall

ebenezer: recall

kaveh: recall

Janice Mabey: recall

Aura: no sound here

Francesca: recall

Diana: class I recall

Rosemarie Kwan: recall

jacqueline Scott-Brown: recall

MUHAMMAD HASSAN SHAHZAD: Qualified

Smita: How to get an importer ID?

sara: recall

Jerry: 5 years for organic records

Michael Govender: yes

Gary: Can electronic records just be scanned copies?

Nives: Cornellious is cutting in and out

Michael Govender: recall

sharon: what about packaging that your product goes in?do these rules apply?

Brian: Audio is cutting out horribly again...

Pamela: audio is bad :(

Rajsekhar : Hi all

anika: 5days

Smita: does original records be sent to importer by the manufacturer?

Angong: 15 days

Michelle: 15 days

Karm Elwany: Audio is cut

Ashok Gala: 15

Fei: Are the English translation required to be done by specific qualified parties? Or the  company can do it on their own?

jacqueline Scott-Brown: 15 days

MUHAMMAD HASSAN SHAHZAD: 30

Michael Govender: recall

Wiriya: 15days

Vickie: So the Unique ID is the ID of the importer, including the number of the consignee, agent?  Is this then the equivalent of the license that was used to import the product? Still trying to absolutely understand how the importer is determined.  Also assume it is based on each entry at port?

Fei: Thank you!

farah: sound break up

Narongchai: Bad sound

Karm Elwany: Sound is not good

Brian: I am only hearing every 3rd word...

Michael Govender: 15 days

Michelle: this is hard to follow I keep losing sound

Cheryl: Intermittent sound. Very difficult to follow

Shani: If you import from exporters that pack fruit/vegetables, must you check all the growers (could be hundreds), or rely on gap certifications obtained by the exporters for their operations? The definition could be interpreted several ways.

Lance Cranford: True

Epitacio: Conratulations Cornelius and thanks a lot!

Wayne Chen: of course yes

Smita: Thanks Cornelius and Simon!

Teresa: Thank you  for your explanation, Thnak you Simon

Gwynne: Thanks for a good session. 

Yuan Yuan: thank you !!!

Epitacio: Very much useful...!

Larbi: thanks

Danilo: Thank you!

Sabina: Thanks

Gary: Thanks, Hugo! Loved your FSMA seminar in Portland, Oregon.

Shani: what was the email address again?

sara: Great information, thank you

Pamela: Thanks Cornelius. Very useful session!

Karm Elwany: All suppliers of fresh fruits shall be verified

Wiriya: Thank you for your share idea.

Robin: Great job

George: Thank you for your information

Nives: Excellent Cornelius!!! 

jacqueline Scott-Brown: Thank you both very much

Cheryl: Thanks for taking the time to share this webinar with us.

Shani: thanks Jane

Luis Gomez: Thanks for the information

Lyubomir: Thanks a lot!

Herbert: Thanks Cornelius and Simon, great information

Esther: Congratulations Cornelius, a very good presentation!

Shani: Good job guys

Ashok Gala: thank you for arranging this presentation

farah: yah sure

anthony chan: thanks.  very useful

ebenezer: Thanks for the presentation. very informative

Brian: Simon, your audio is perfect, but Cornelius' is the problem

Karm Elwany: Thanks Teresa

Carole: Would be helpful if you would record this again and send to everyone....was only 50% effective because sound was terrible....very frustrating event

Emma Fonseca: Thankss

Aura: Outstanding presentation. Thank you very much

Margaret: Thank you

jacqueline Scott-Brown: Thank you very much for a very informative session.,

Kishore: Thank you for the information.

jacqueline Scott-Brown: Thank you very much for a very informative session.

Carole: Thank you for a nice powerpoint presentation and a starting point

Gary: Does Radiological and EMA risk assessment added to my current HACCP program suffice?

Shani: As suspected. Thank you.

Jane: we import maca that is processed and then sent to us in powdered form, is this under the Produce safety?

Narongchai: I think it is DUNS number

Karm Elwany: Thanks Simon for good information in this presentation simon

Smita: Simon, how can we access the answers?

kaveh: Thank you, it was perfect

anthony chan: if there is a food product produced in the US, exported and than turned around without extra process.  Does it need to go through the same FSV prog?

Epitacio: Thanks Simon for all your contribution...!

Rosemarie Kwan: Thank you!

Jane: our supplier is organic certified, does this help?

Emilie: Will we re ceive a copy of the presentation?

Alicia: Thank you for the workshop - it was very informative

Brian: There is a problem with the IFSQN server, and the certificate has already crashed it

David Levy: Thanks!


  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#3 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,420 posts
  • 1040 thanks
227
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 27 February 2016 - 04:22 PM

Presenter Cornelius Hugo has kindly provided answers to all questions raised during the webinar.

 

Download the Q & A summary here >>

 

Regards,
Simon


  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users