System Requirements 
Webcam, microphone and speakers.

Please note the course schedule follows Eastern Standard Time Zone.


This 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). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices.

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.


Food Defense Coordinator

QA Directors and Managers

QA/Production Supervisors

Operations Managers

SQF/BRC Practitioners and Auditors

HACCP Coordinators

Food Safety Technicians


Course manual 

Fillable forms 

FSPCA Certificate of completion 



Sonia Akbarzadeh, M.Sc Eng. has been dedicated to the food industry for over twenty years, carrying out food safety implementation and training (GFSI schemes and HACCP). She has assessed, designed, and implemented food safety programs for over forty major food companies such as Yum! International RestaurantsPepperidge FarmsCampbell SoupFurlani’s Food and Maple Leaf.  She is dedicated to empowering food safety teams with the latest knowledge tutoring at all levels of expertise for continuous improvement. 

Bita Saidi, B.Sc Biotechnology is a FSPCA PCQI and FSPCA Lead Instructor. With over six years of experience in food safety training and implementation, she manages the live-virtual, in-class and on-site training. At FIC, her goal is to make advanced food safety programs accessible worldwide by providing a highly interactive training environment. She uses the latest method of virtual online training management to achieve a perfect learning experience for participants. 

Mississauga, ON, Canada
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