Food Traceability Rule 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
COURSE WILL COVER:
Course introduction and objectives
Definitions, terms and key concepts
Application of the Rule
Traceability Plan requirements including farm mapping
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📌Key Information
Before the first session begins, ensure you have completed these critical steps:
Obtain the FSPCA Manual : This is required for this course and is essential for following the curriculum and activities. You may order a printed copy from the FSPCA Bookstore or download a free electronic version
💻 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.
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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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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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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.
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). ...
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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.
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.
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PRODUCT BLOCK EXAMPLE:
The IFSS Basic Level Allergens course provides overview of food allergens, including labeling requirements, preventive controls, and societal impact.
Goal: Participants will be able to recognize the control of allergens in relation to food safety.
Scope: Topics in this course include Foundations, Labeling Requirements, and Control Measures.
Course Objectives
Foundations
Define relevant terminology,
Differentiate food allergy from food intolerance,
Recognize the prevalence of food allergy in the United States,
Identify major food allergens as recognized by FDA and USDA,
Recognize the public health significance of food allergy, and
Recognize the impact of food allergy on the regulatory environment.
Labeling Requirements
Define the purpose of the Food Allergen Labeling and Consumer Protection Act (FALCPA),
Identify examples of allergen labeling options under FALCPA, and
Recognize the use of plain language in allergen labeling.
Control Measures
Define allergen cross-contact,
Recognize the allergen requirements of FSMA, and
Identify practices that lessen the potential for allergen cross-contact during food manufacturing.
Duration
Unit 1: Foundations – 25 minutes
Unit 2: Labeling Requirements– 15 minutes
Unit 3: Control Measures – 15 minutes
Total Course time – 1 hour
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Meet Your Instructors
Lead Instructor: Carolina Schaffer
Carolina Schaffer is a recognized food safety expert and seasoned professional with over three decades of experience in the food industry, spanning both the private sector and state regulatory government. She is the owner of SMART Food Safety Solutions, LLC., providing expert training and consultancy. She also serves as an Assistant Program Manager for the Association of Food and Drug Officials (AFDO).
A distinguished trainer, she is a Lead Instructor for the FSPCA Human Food and Seafood HACCP Alliance courses and trains for other organizations including the University of Tennessee and AFDO. Her contributions have been acknowledged through multiple accolades, including the FDA Office of Regulatory Affairs Team Honor Award. She holds a Bachelor of Science in Agriculture with a minor in Food Science from Kansas State University.
Lead Instructor: Cathy Martin
Cathy Rocks