Foreign Supplier Verification Programs (FSVP) for Food Importers

What this course covers

Importing food into the U.S. comes with a direct responsibility: the importer must verify that foreign suppliers produce food to U.S. safety standards. This course explains how the Foreign Supplier Verification Program rule, found in 21 CFR Part 1, Subpart L, puts that responsibility into practice.

The course begins with the purpose of FSVP, which is to make sure imported food provides the same level of public health protection as food made in the U.S. Learners see who counts as the FSVP importer, generally the U.S. owner or consignee of the food at the time of entry. They also see why a qualified individual must perform the required activities, and why some foods and situations are exempt or have modified requirements.

Next, the course follows the importer’s workflow. It starts with a hazard analysis for each food, then a documented evaluation of the foreign supplier. That evaluation looks at food safety practices, regulatory compliance, FDA warning letters and import alerts, and food safety history. Suppliers must be approved in writing before the importer imports from them.

The course then covers verification activities under 21 CFR 1.506: onsite audits, sampling and testing, review of supplier food safety records, and other appropriate activities. It explains why an onsite audit is generally required before first import and at least annually when a hazard could cause serious illness or death, unless a written determination supports alternatives.

Finally, learners cover corrective actions, reevaluating suppliers on new information and at least every three years, and the recordkeeping rules in 21 CFR 1.510. These include retention for at least 2 years, signed and dated records, and prompt availability to FDA.

Who this course is for

• FSVP importers and the qualified individuals who perform FSVP activities
• Food import, supply chain and procurement teams
• Quality and regulatory professionals responsible for foreign supplier approval

What you'll learn

• The purpose of FSVP and who counts as the FSVP importer
• Why a qualified individual must perform the required activities, and which foods and situations are exempt or modified
• How to run a hazard analysis for each imported food
• How to evaluate and approve a foreign supplier in writing, including warning letters, import alerts and food safety history
• The verification activities required under 21 CFR 1.506, including when an onsite audit is required
• Corrective actions, supplier reevaluation and the recordkeeping rules in 21 CFR 1.510

Regulatory sources

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