Food Safety and FSMA Regulations for Small Food Processors

Please read the information on this page that describes what is covered in this new course, the intended audience, and how the course works before you register.

Course Overview

Cornell Food Venture Center’s Food Safety and FSMA Regulations for Small Food Processors online training course is designed to give an overview of the state and federal regulatory framework in the United States for packaged food manufacturers. Participants will learn the different requirements that apply to their products and businesses based on the type of product, as well as the size and location of the business. This course also includes foundational information about identifying sources of biological and chemical food safety hazards, the conditions under which they may be present as well as recommended, and required preventive controls to avoid product contamination from these hazards.

This course goes into detail about requirements of the FDA’s Food Safety Modernization Act (FSMA) Preventive Controls for Human Foods Rule (21 CFR Part 117), especially as it applies to small-scale food manufacturers including:

  • Current Good Manufacturing Practices
  • Allergen Identification and Controls
  • Labeling Requirements
  • Facility Registration and Process Filing
  • Documentation Practices and Record Keeping Templates
  • Qualified Facility Attestation
  • Employee Training

Course Details

Compliance with Federal Regulations

This course reviews requirements of the FDA’s Food Safety Modernization Act (FSMA) Preventive Controls for Human Foods Rule (21 CFR Part 117) as it applies to small-scale food manufacturers. It also outlines the modified requirements for qualified facilities, including the steps necessary to file attestations with the FDA (21 CFR Part 117, Subpart D).

Intended Audience

This course is intended for small and very small food processors, University education or extension personnel, state inspectors and consultants who work directly with small food processors.

Course Cost

The course fee is currently being offered at a rate of $150 per person.

Important note: Refunds are not available after payment for the course is received.

How the Course Works

The course consists of 6 different modules:

  1. Recognizing the Regulatory Framework for Your Business
  2. Microorganisms and their Role in Food Safety
  3. Current Good Manufacturing Practices (cGMPs)
  4. Allergen Control and Food Labeling
  5. Food Safety Documentation
  6. What Happens Next?

Quizzes at the end of each module will check your knowledge. Completing each quiz is required to receive the Certificate of Course Completion, as described below.

Course Registration

The registration steps are as follows:

  1. Complete the IFS@CU course registration web form;
  2. Pay for the course; and
  3. Create an account to access the online course.

Instructions to complete steps 2 and 3 will be sent to each participant via email after completion of step 1. After completing all 3 steps outlined above, each student will be notified that they have been enrolled into the online course. Students will have 6 weeks to complete the course from the date of enrollment. All communications related to this course will be by email, and each student must have a working email address to participate.

Important note: Refunds are not available after payment for the course is received.

System Requirements

The course material is accessed through a browser such as Safari, Chrome, Firefox or Edge. For best results please make sure you're using the most current version of your browser software by installing any needed updates. The software application for the online delivery of the course requires one of the following operating systems: Windows 7 and newer; Mac OSX 10.10 and newer; or Linux – chromeOS.

Course Completion Certificate

When answers to the quiz questions for all 6 modules have been submitted, the student will receive a “Certificate of Course Completion” by email to demonstrate that they have completed this Food Safety and FSMA Regulations for Small Processors online training course. Course certificates are issued weekly on Wednesday mornings during IFS@CU business hours. This certificate will be issued to the individual person who registered for the course, and will contain the date of completion. Small processors should keep this certificate on file as a training record.

Frequently Asked Questions

I am having a problem accessing the course. What should I do?

Please contact Nancy Long (ifstraining [at] cornell.edu (ifstraining[at]cornell[dot]edu)) and she will assist you with gaining access to the course.

Is the course offered in Spanish?

Unfortunately at this time, the Food Safety and FSMA Regulations for Small Food Processors course is only offered in English.

I completed the course. How can I get my Certificate of Completion?

Certificates of Completion are issued weekly on Wednesday mornings during IFS@CU business operations. For questions, please contact Nancy Long (ifstraining [at] cornell.edu (ifstraining[at]cornell[dot]edu)). Please note, we sometimes adjust the schedule for University or office closures, but will give enrolled participants advanced notice through announcements in Canvas.

Can I have an extension to complete the course?

Participants have 6 weeks to complete the course from the time of payment. If you need additional time to complete the course, please email Nancy Long (ifstraining [at] cornell.edu (ifstraining[at]cornell[dot]edu)) to request a one-time extension. Please note that we do not grant participants unlimited access to the course.

I paid for the course, but now I don’t need to take it. How do I get a refund for the course?

Unfortunately, refunds are not available after payment for the course is received.