CSQ CERTIFICATION
The CSQ Certification Program and applicable standards were built around ISO/IEC 17067
FSMA 21 CFR 121 · Intentional Adulteration Rule
Food Defense Coordinator Training
A hands-on, live leadership course for the managers and coordinators responsible for developing, implementing, and maintaining a site Food Defense Plan under FDA's Intentional Adulteration Rule — vulnerability assessment, mitigation, monitoring, corrective actions, and annual verification.
🎓 Next session: July 28, 2026 Limited seats.
About the course
Food Defense Coordinator Training
This full-day, instructor-led course (6 hours including lunch and breaks) is designed specifically for managers, food defense coordinators, food safety leaders, quality professionals, and operational personnel responsible for conducting and overseeing food defense threat assessments. Participants learn how to identify potential food defense threats, evaluate vulnerabilities within their operations, and implement practical mitigation strategies to reduce the risk of intentional adulteration.
The course provides a structured approach to conducting food defense threat assessments and aligns with industry best practices, regulatory expectations under FDA's Intentional Adulteration Rule (21 CFR Part 121), and GFSI certification requirements including SQF, BRCGS, and FSSC 22000.
Through practical examples, hands-on exercises, and interactive discussions, attendees gain the knowledge to lead food defense initiatives, support compliance efforts, strengthen organizational preparedness, and foster a culture of food defense throughout their facility. Upon completion, participants are equipped to conduct and maintain food defense threat assessments, evaluate emerging threats, and drive continuous improvement of their organization's food defense program.
2026 Training Schedule
Choose Your Session & Register Today
FILLING FAST
JULY
28
2026
SEPTEMBER
24
2026
NOVEMBER
17
2026
Training Schedule
Full-Day Agenda
A full day of instruction, hands-on exercises, and scenario practice — building a working Food Defense Plan as you go, using a facility workbook you complete during the session.
20 min
Instruction
Welcome, Introductions & Housekeeping
Participant introductions, course logistics, learning objectives overview, and connection to regulatory expectations (21 CFR 121).
Agenda reviewRegulatory context
30 min
Instruction
Food Defense Fundamentals & Threat Landscape
Definitions, food defense vs. food safety, threat actors and motivation, FDA Intentional Adulteration Rule overview, and food defense plan requirements.
DefinitionsThreat actors21 CFR 121Bioterrorism & theft
40 min
Exercise 1
Vulnerability Assessment — KAT Method
Participants use their process flow diagram to identify Key Activity Types and determine Actionable Process Steps (APS), documenting findings on the workbook worksheet.
KAT methodAPS identificationWorkbook
30 min
Instruction
Mitigation Strategies & Physical Security
Types of mitigation (physical security, access control, personnel, supervision, product security, monitoring), securing all product stages including raw materials, WIP, finished product, and temperature-sensitive materials, plus doors, locks, data security, and offsite backup.
Physical securityAccess controlData securityAll product stages
15 min
Break
Break
15-minute break. Facilities remain available.
25 min
Exercise 2 & 3
Assign Mitigation Strategies & Monitoring Procedures
For each APS identified in Exercise 1, participants assign appropriate mitigation strategies and define monitoring procedures — responsible party, method, and frequency.
Mitigation assignmentMonitoringResponsibility
30 min
Instruction
Personnel Security, Reporting & Emergency Contacts
Pre-employment screening, access authorization for sensitive areas, utilities, infrastructure, and data. Employee reporting procedures, Food Defense team contacts, and notification protocols for FDA, law enforcement, and emergency/regulatory agencies in the event of a breach.
ScreeningFDQI roleExternal agenciesBreach reporting
20 min
Exercise 4 & 5
Corrective Actions & Verification Activities
Participants assign corrective action protocols for identified vulnerabilities, then define verification activities to confirm the plan is working — including annual review requirements and plan testing methodology.
Corrective actionsAnnual verificationPlan testing
25 min
Scenario Practice
Scenario-Based Practice & Warning Signs
Group discussion of four real-world scenarios (unauthorized personnel, disgruntled employee, tampered hatch, suspicious contractor). Covers behavioral and situational red flags, the F.I.R.S.T. framework, and incident response steps.
4 scenariosRed flagsF.I.R.S.T.Incident response
5 min
Wrap-Up
Key Takeaways, Documentation & Close
Summary of requirements, documentation and record-keeping review, training record completion, Q&A, and next steps.
RecordsQ&A
Upon Completion
Learning Objectives
01
Define food defense and distinguish it from food safety
- Explain intentional adulteration vs. unintentional hazards
- Identify types of threat actors and their motivations
- Describe the scope of 21 CFR 121 and who must comply
02
Conduct a vulnerability assessment using the KAT and 3-Element methods
- Identify Key Activity Types and Actionable Process Steps
- Score vulnerabilities using the 3-element method
- Apply the hybrid method when appropriate
03
Apply mitigation strategies across all product stages
- Assign strategies to raw materials, WIP, finished product, and packaging
- Address temperature-sensitive material protections
- Implement physical, access, personnel, and product security measures
04
Describe Food Defense Team structure
- Explain the multidisciplinary team's responsibilities
- Distinguish FDQI training from awareness-level training for other staff
05
Execute employee reporting and agency notification procedures
- Identify internal reporting chain and Food Defense team contacts
- Know when and how to notify FDA, law enforcement, and emergency agencies
- Follow the 6-step incident response sequence
06
Implement personnel screening and access control measures
- Describe pre-employment screening requirements
- Restrict access to sensitive areas, utilities, infrastructure, and data
- Ensure computer data is password-protected with offsite backup
07
Secure facility entrances and the supply chain
- Verify all doors, outbuildings, and trailers are labeled and locked when not in use
- Apply secured receipt procedures for incoming raw materials
- Describe transportation security requirements for finished products
08
Verify, test, and maintain the Food Defense Plan
- Schedule and document annual plan reanalysis
- Design test scenarios or use actual events to challenge the plan
- Document and implement corrective actions for identified vulnerabilities
09
All
Train and lead staff in food defense awareness
- Recognize behavioral and situational red flags
- Apply the F.I.R.S.T. framework for awareness communication
- Maintain required training, monitoring, and verification records
Your Instructor
Learn from an industry professional with over 15 years of hands-on experience.
Harmeet Kaur
Director of Training & Consulting Services, Kiwa ASI
Harmeet brings nearly two decades of food safety consulting and training experience to every class. She has worked with companies ranging from small startups to multinational corporations, helping them navigate regulatory compliance, quality systems, and audit readiness.
As a certified lead instructor and approved training partner, Harmeet combines deep technical knowledge with practical, real-world insight. She takes a collaborative approach, working closely with clients to develop customized solutions — from HACCP plans and FDA Food Safety Plans to internal audits and staff training.
Lead Instructor
Approved Training Partner
Certified Auditor
HACCP Specialist
M.S. Food Science
Frequently Asked Questions
It's a leadership course that prepares the person responsible for a site's Food Defense Plan to conduct vulnerability assessments, assign and monitor mitigation strategies, manage corrective actions, and verify the plan — all aligned to FDA's Intentional Adulteration Rule (21 CFR 121).
FDA's Intentional Adulteration Rule applies to most domestic and foreign facilities required to register under the Food Safety Modernization Act. Covered facilities must prepare and maintain a written Food Defense Plan and have key activities conducted by, or overseen by, appropriately trained individuals.
Yes. The course aligns with the food defense expectations of the major GFSI-benchmarked schemes — SQF, BRCGS, and FSSC 22000 — in addition to 21 CFR 121, so the work you do in class supports both regulatory and certification requirements.
It's a full day — six hours including lunch and breaks — combining instruction, five hands-on exercises, and scenario-based practice. Participants work through a facility workbook during the session and receive a Certificate of Completion.
It's live and instructor-led, so participants can ask questions about their own operations and build their plan with expert guidance. It can be delivered at our facility or on-site at yours.
Yes. For organizations training a group, we offer on-site private delivery tailored to your products, processes, and facility. Contact info@asifood.com or call 1 (800) 477-0778 to schedule.
Yes. Please notify us at least 14 days prior to the event to cancel or reschedule. Late cancellations may be subject to fees as detailed in your registration confirmation. Contact info@asifood.com or call 1 (800) 477-0778.