Course Description:A 2 day Seafood HACCP Regulatory training course designed to assist the regulator in
determining if the firm/operator is in compliance with new Seafood HACCP regulation, 21CFR
123. Audience:Federal, State and local regulators conducting seafood inspections. Course Level: Intermediate
Objectives:
Course Length: 2 days
Prerequisite:Students are urged to first complete the 3 day Seafood HACCP Alliance Training Course
delivered by the Association of Food and Drug Officials (AFDO) at (717) 757-2888. Registration:Work with your state and local training officers and have them contact our Division
Library at (301) 594-3682.
Course Description:A 1 day HACCP course specifically designed for seafood processors that have had significant HACCP deviations noted during an inspection or are having difficulty in understanding HACCP as it pertains to their product or process. It is also valuable to seafood inspectors who would like further training in HACCP and sanitation monitoring, and are interested in the latest policy decisions. The course consists of a series of taped lectures covering hazard analysis, HACCP plan development, and sanitation monitoring, and provides for classroom discussion, practical exercises, and one-on-one assistance. Audience:Seafood processors, federal, state, and local regulators conducting seafood inspections. Course Level: Intermediate
Objectives:
Course Length: 1 day
Prerequisite:There is no prerequisite to this program, however, it is recommended that attendees
have been to some sort of HACCP training such as the 3 day Seafood HACCP Alliance Training
Course that was delivered by the Association of Food and Drug Officials. Registration:Work with your local FDA or State office and have them contact our Division Library at (301) 594-3682. Library Reference: VH11149.
Course Description:The course will provide information and demonstrate the application of basic
microbiology, the Good Manufacturing Practices (GMPs), retail Food Code, other related
codes, and sanitation practices when conducting food inspections at the processing and
retail levels. Participants will enhance their ability to identify potential food hazards,
evaluate the adequacy of and discuss the proper control methods of these hazards. AudienceFederal, State and local investigators, inspectors, sanitarians, and microbiologists
who routinely conduct food processing and/or retail inspections, including retail food,
milk, shellfish and Interstate Travel Sanitation specialists. Course Level: Introductory to Intermediate.
ObjectivesUpon completion of this course, participants will be able to:
Course Length: 3 days
Registration:Work with your state and local training officers and have them contact our Division (DHRD) Library at (301) 594-3682. Library Reference VH17,000.
>COURSE DESCRIPTIONThis course will be presented using a variety of formats such as videotaped
presentations and dramatizations, along with coach assisted onsite team exercises to apply
and reinforce the learning material. Topics include surveillance, initiating &
conducting investigations, food preparation review, case definitions, hypotheses,
laboratory, descriptive & analytic epidemiology, interpretation of data and the final
report. A comprehensive exam will be administered at the conclusion of this course. AUDIENCE:Federal, state and local public health professionals who investigate foodborne illness
such as, investigators, inspectors, sanitarians, public health nurses, and laboratory
personnel (and epidemiologists to assist as facilitators/coaches for team exercises). COURSE LEVEL: Intermediate to advanced.
PREREQUISITE RECOMMENDATIONS:
OBJECTIVES
REGISTRATIONWork with your state and local training officers and have them contact our Division Library at (301) 594-3682. Library Reference VH 18,000.
COURSE DESCRIPTIONThis is a 2-3 day course utilizes epidemiology and foodborne illness investigation
findings to initiate and conduct traceback investigations of implicated foods to their
source. A variety of formats such as presentations, video dramatizations, interactive
Q&A sessions, and coach assisted onsite team exercises will be utilized. A
comprehensive exam will be administered at the conclusion of this course. AUDIENCEFederal, state and local public health professionals that will be called upon to assist
their department or agency with intra or interstate foodborne illness investigations that
implicate the source and result in the need for traceback of the food item to its
source. COURSE LEVEL: Intermediate.
PREREQUISITE RECOMMENDATIONSFoodborne epidemiological investigations satellite course or previous background in
epidemiology. COURSE OBJECTIVES
REGISTRATIONWork with your state and local training officers and have them contact our Division Library at (301) 594-3682. Library Reference VH19,000 |