What Do Working Groups Do?

The main function of FSPCA Working Groups is to collate and organize technical inputs from FDA and Alliance members in order to develop industry-specific food safety preventive controls training information under the direction of the Steering Committee. FSPCA Working Groups use sound scientific principles, actively review, interpret and utilize all pertinent regulations, develop and disseminate guidance on best practices to address compliance with the FSMA regulations, and work collaboratively with all relevant food industry stakeholders to complete core curriculum.

Each WG has a specific agenda, assignments, tasks and activities to fulfill the mission of the Alliance and is guided by a liaison from the Alliance Steering Committee. Working Group tasks and communications will be accomplished primarily through electronic document exchange, webinars and telephone conference calls.

FSPCA Working Groups Chairs and Vice Chairs

In March of 2012, the FSPCA issued a call to invite subject matter experts from the food industry, trade associations, regulatory agencies, academia and Cooperative Extension Service who may be interested in collaborating with the FSPCA in developing the FSPCA training curriculum. The volunteers have the knowledge and experience in developing and delivering food safety training to food industry clientele. 

There was an overwhelming response to the call for Working Group Volunteers. To date, over 155 volunteers have indicated their interest in serving on one or more of the five FSPCA working groups. Each working group was assigned specific tasks and the expected output needed to fulfill the mission of the FSPCA. Each working group is led by a Chair and a Vice Chair and guided by Liaisons from the FSPCA Steering Committee to assist in accomplishing its objectives and assigned tasks in a timely manner. The following are the FSPCA Working Group Chairs and Vice Chairs.

Core Curriculum Working Group Topics

The current working groups are:

Hazard Identification and Preventive Controls Core Curriculum Development Working Group

Mission: Define risk-based preventive controls of importance to industry, as outlined in the Food Safety Modernization Act and subsequent regulations, and develop a core curriculum for instruction to industry and regulators on the elements needed for industry compliance to the regulations.

Steering Committee Liaisons: Glenn Black, GMA, and Ben Chapman, NCSU
Chair: Jeff Barach, Barach Enterprises; Vice Chair: Judy Fraser Heaps, Land O’ Lakes, Inc.

Food Categories and Representative Processing Working Group

Mission: Define specific hazards and preventive controls associated with specific food categories and/or processing platforms and supplement the core curriculum for instruction to industry and regulators on the elements needed for industry compliance to the FSMA regulations.

Steering Committee Liaisons: Jason Wan, IIT IFSH
Chair: Kurt Deibel, Heinz, North America; Vice Chair: Alejandro Mazzotta, Chobani, Inc.

Allergen Management and Control Working Group

Mission: Define specific hazards and preventive controls associated with foodborne allergens and supplement the core curriculum for instruction to industry and regulators on the elements needed for industry compliance to the FSMA regulations.

Steering Committee Liaison: Don Schaffner, Rutgers University, and Ram Rao, Cornell University
Chair: Joseph Scimeca, Cargill, Inc.; Vice Chair: Sue Estes, Pepsico (Quaker)

Sanitation, Current Good Manufacturing Practices and Environmental Monitoring Working Group

Mission: Define specific hazards and preventive controls associated with cGMPs and PRPs and supplement the core curriculum for instruction to industry and regulators on the elements needed for industry compliance to the FSMA regulations.

Steering Committee Liaison: Dave Gombas, United Fresh Organization, and  David Fairfield, NGFA
Chair: John Allan, International Dairy Foods Association; Vice Chair: Joe Shebuski, Cargill, Inc.

Supply Chain and Ingredient Management Working Group

Mission: Define specific hazards and preventive controls associated with supply chain and ingredient management and supplement the core curriculum for instruction to industry and regulators on the elements needed for industry compliance to the FSMA regulations.

Steering Committee Liaison: Donna Garren, AFFI, and John Hoffman, University of Minnesota
Chair: Steve Mavity, Bumble Bee Foods; Vice Chair: Faye Feldstein, Deloitte Consulting LLC