Food Traceability Rule (FTR)-
Training for the Food Industry Participant Course
Be one of the first to take the FTR course - $499.00
COURSE DESCRIPTION
The FDA Final Rule on Requirements for Additional Traceability Records for Certain Foods, also known as the Food Traceability Rule (FTR), was the final rule promulgated under the Food Safety Modernization Act (FSMA). The FTR established additional recordkeeping requirements for persons who manufacture, process, pack, or hold foods included on the Food Traceability List (FTL). The FTL includes a broad variety of commodities and manufactured products. Industry compliance with the requirements in the FTR will allow for faster identification and rapid removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses and/or deaths. This course was developed by the FSPCA for segments of the food industry that must comply with the FTR. This course, developed by FSPCA, provides participants with knowledge on the FTR and approaches to developing and implementing food traceability practices
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To successfully complete the participant course, a participant must be present for the entire delivery and actively participate in the exercises. Otherwise, do not approve participant completion. An FSPCA assessment is not associated with the course at this time. If a Lead Instructor chooses to add additional requirements to their own delivery such as passing a test or demonstrating the ability to perform a task, a distinction must be made that the additional requirements are the Lead Instructor’s and not FSPCA’s.ere
COURSE WILL COVER:
Course introduction and objectives
Definitions, terms and key concepts
Application of the Rule
Traceability Plan requirements including farm mapping
Thursday, June 18, 2026 8:00 AM - 3:00PM (MST)
Friday,June 19, 2026 8:00AM- 3:00 PM (MST)
If you need to reschedule, a $50 rescheduling fee may apply.Need t
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Cathy Martin is a food safety subject matter expert with over 39 years of regulatory experience in the public health sector at the state level. She has extensive experience with the Manufactured Food Regulatory Program Standards (MFRPS) and Food Protection Task Force (FPTF), supporting program development, assessment, and continuous improvement. Cathy has worked with and participated in workgroups with the U.S. Food and Drug Administration, contributing to the implementation of Food Safety Modernization Act–related food safety initiatives. She brings more than 15 years of expertise in instructional content development and delivery, specializing in both retail and manufactured food safety. Cathy has delivered food safety training internationally, including in Uganda and Egypt, and is known for translating complex regulatory requirements into practical, real-world applications that support compliance and strengthen food safety systems. She is also part of the Food Safety Preventive Controls Alliance 1000 Participant Club, recognizing her successful instruction of over 1,000 participants.
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💻 Technical & Attendance Requirements
This is a virtual, instructor led interactive course:
Attendance: You must be present for 100% of the course. If you miss any portion of the course, you will need to reschedule it for another course. This is a strict requirement of the FSPCA for this course.
Hardware: A working camera and microphone are mandatory.
Workspace: A dual-monitor setup is highly recommended so you can view the instructor/presentation on one screen and your manual or activity sheets on the other.