Preventive Control For Human Food - FSMA - Online Course
Preventive Controls for Human Food
FSMA Online Full Semester Course
Fall Semester – Odd Years
August 30 – December 15, 2017
FSC 890 sec. 731
Foreign Verification Supplier Program
FSMA Online Short Course
Summer Semester – Odd Years
May 15 - June 30, 2017
FSC 890 sec. 733
FSMA Online Short Course
Fall Semester – Even Years
August 29 – October 12, 2018
FSC 890 sec. 732
The Food Safety Modernization Act FSMA Major Rules Courses
Three Food Safety Modernization Act (“FSMA”) courses are offered completely online, using MSU’s Desire2Learn (“D2L”) course management system. These courses may be taken for graduate college credit FSC 890, Section 731, 732, 733.
Each of the three courses is based on a specific FSMA Final Rule.
- Preventive Controls for Human Food (3 credits)
- Produce Safety Short Course (2 credits)
- Foreign Supplier Verification Program Short Course. (2 credits)
Alternatively, these courses may be taken as an online workshops. Workshop participants receive no college credit, but receive feedback from the instructors and have the opportunity to ask questions and participate in all exercises. Except for the class being ungraded with no college course credits, participants enrolled for workshop (non-credit) status, receive the same course experience and course material as for-credit students.
Non-Credit FSMA Course Workshop Registration Form
The lead Instructor for the courses is Melissa Card. In addition, Mary Anne Verleger will be the course manager and available to help with any concerns regarding these courses.
The objectives of these courses are to familiarize the students with the history, development, workings, and application of the Food Safety Modernization Act through three major administrative rules. The Food Safety Modernization Act, the most sweeping reform of food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. It aims to ensure that the food supply in the United States is safe by shifting the focus from responding to contamination to preventing contamination. These courses provide food industry and regulatory professionals with a legal perspective on the FDA FSMA Rules. Topics to be covered include the history, law, policy, and legal application of the FSMA Rules. The goal of these courses is to equip students with the knowledge and skills to: (1) analyze current and future FDA guidance documents; (2) better predict legal risks associated with food law litigation; and (3) evaluate the limitations of FDA’s authority under FSMA.
These courses are taught in a series of sections or “Modules”. Each Module lasts one week. A new module will be uploaded each week. Students will have one week to read the materials and complete the assignments. Once uploaded, the Modules will remain Online throughout the duration of the course so students can always go back and access the lessons and materials.
Guidance Documents (if available/applicable)