PFT Pilot Program: Office Hours
2026-07-07 - 2026-09-30
Calling all members of the supply chain: growers, manufacturers, distributors, retailers, are you ready for the Traceability Rule coming into effect July of 2028? Partnership for Food Traceability is here to help, with Office Hours, Pilot Programs and Industry Networking. It’s not too late to get more information or to sign up for Office Hours (July 7 to September 30 Every other Tuesday 2:00-3:00pm EST).
Sign-up Now

Virtual IA Vulnerability Assessment Training
2026-07-20 - 2026-07-22
To fulfill the requirements of FSMA’s Intentional Adulteration (IA) Rule, food facilities must develop and maintain a written Food Defense Plan (FDP). This FDP must be written by a Food Defense Qualified Individual (FDQI). Included in the requirements for the written FDP is a vulnerability assessment (VA) for each facility.
To assist FDQIs in the development of the written FDP, TAG is offering a virtual IA VA training from July 21-22, 2026. TAG’s training, delivered by Mary Hoffman, Executive Director of Food Safety, and Dr. Angela Ferelli Gruber, Senior Manager of Food Safety, follows the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA) and recognized by the FDA. Participants will receive a Certificate of Completion for the “FSPCA Intentional Adulteration Vulnerability Assessments,” using the Three Fundamental Elements approach, upon successful completion of the training.
Required pre-requisite training: KAT and Mitigation Training courses are required to be taken prior to this training. This training will be offered the day before the course begins on July 20, 2026.
*$645 per person plus training materials and shipping fees.
Register Here

TAG Attending International Association for Food Protection Annual Meeting
2026-07-26 - 2026-07-29
Come join TAG at IAFP in New Orleans, Louisiana. We will have a variety of Account Managers and Subject Matter Experts eager to converse at booth 437.
Learn More Here

FSMA Friday: The Commodities Most Likely to Cost You: A Fraud Risk Primer for F&B Manufacturers
2026-07-31 12:00 - 13:00 (America/Halifax)
Food fraud isn’t new, but adulteration methods are getting more sophisticated and enforcement remains reactive. Most manufacturers only discover a supplier integrity problem after the damage is done, often during an audit or after a recall. In this session, TAG’s Freeman Libby, Director, Food Safety will discuss design options to help FSQA and operations teams understand the risk before it becomes a problem.
What You’ll Learn

Which ingredients are most commonly adulterated: The specific commodities where substitution and dilution are most prevalent, and what to watch for.

What food fraud actually costs your operation: Beyond ingredient overpayment, the real exposure sits in recalls, rework, brand damage, legal liability, and how those risks compound.

How FDA defines Economically Motivated Adulteration: What 21 CFR Parts 117 and 507 require from your food safety program, and where most facilities have gaps they don’t know about.

Why detection is harder than it looks: The practical challenges of cost of testing, foreign supplier oversight, and the limits of documentation that make EMA a persistent problem even for compliant operations.

Register Here

Virtual Human Food PCQI Training
2026-08-18 - 2026-08-20
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
TAG is offering a virtual FSPCA Preventive Controls for Human Food Participant Course Version 2.0 on August 18-20, 2026, delivered by Lacey Keesee, Director of Food Safety and Lily Yang, Senior Manager of Food Safety. Participants will receive a Certificate of Completion after successful completion of the training.
*$875 per person plus training materials and shipping fees.
Register Here

Internal Audit Training
2026-09-15
Internal Audit Training will cover core audit techniques and methodologies, including how to follow audit trails, apply food safety best practices to real-world production environments, and assess product and process risks. Participants will learn how to plan and schedule audits for effective coverage, risk-rate non-compliance findings, conduct root cause analysis, and develop meaningful corrective actions. The training will also address best practices for reporting audit results internally, identifying broader systemic issues, and making practical, risk-based recommendations to strengthen the overall food safety management system.
TAG is offering a virtual session of Internal Audit training on September 15, 2026, delivered by Kate McInnes, Director of Food Safety. Participants will receive a TAG Certificate of Completion upon successful completion of the training.
*$500 per person
Register Here
