The Retail Food Level 1 curriculum is based on Standard
Number 2, Trained Regulatory Staff, from FDA’s draft Voluntary National Retail Food Regulatory Program Standards. ORA U’s Level 1 web courses
are designed to help satisfy the six topic areas of training specified
in Standard Number 2 for the “new hire”. The time required to complete each online course varies
with the individual. Typically, most courses can be completed within
60 – 90 minutes.
|
TITLE OF COURSE
|
CODE
|
TYPE
|
CEUs
|
|
PREVAILING STATUTES, REGULATIONS, ORDINANCES
|
|
Basic Food Law for State Regulators
|
FDA35
|
online
|
0.1
|
|
Basics of Inspection: Beginning an Inspection
|
FDA38
|
online
|
0.2
|
|
Basics of Inspection: Issues & Observations
|
FDA39
|
online
|
0.2
|
|
Food Code*
Note: Specific state laws & regulations
to be addressed by each jurisdiction
|
|
online
|
|
|
PUBLIC HEALTH PRINCIPLES
|
|
Public Health Principles
|
FDA36
|
online
|
0.2
|
|
COMMUNICATION SKILLS
|
|
Active Listening SkillsG
|
EHS02
|
online
|
|
|
Communication Skills for Regulators*
|
|
online
|
|
|
MICROBIOLOGY
|
|
Food Microbiological Control 1: Overview of Microbiology
|
MIC01
|
online
|
0.1
|
|
Food Microbiological Control 2A: Gram-Negative Rods
|
MIC02
|
online
|
0.1
|
|
Food Microbiological Control 2B: Gram-Positive Rods &
Cocci
|
MIC03
|
online
|
0.2
|
|
Food Microbiological Control 3: Foodborne Viruses
|
MIC04
|
online
|
0.1
|
|
Food Microbiological Control 4: Foodborne Parasites
|
MIC05
|
online
|
0.2
|
|
Food Microbiological Control: Mid-Series Exam
|
MIC16
|
online
|
|
|
Food Microbiological Control 5: Controlling Growth
Factors
|
MIC06
|
online
|
0.2
|
|
Food Microbiological Control 6: Control by Refrigeration
& Freezing
|
MIC07
|
online
|
0.1
|
|
Food Microbiological Control 7A: Control by Thermal
Processing
|
MIC08
|
online
|
0.2
|
|
Food Microbiological Control 7B: Control by Pasteurization
|
MIC09
|
online
|
0.2
|
|
Food Microbiological Control 7C: Control by Retorting
|
MIC10
|
online
|
0.2
|
|
Food Microbiological Control 8: Technology-Based Food
Processes
|
MIC11
|
online
|
0.2
|
|
Food Microbiological Control 9: Natural Toxins
|
MIC12
|
online
|
0.2
|
|
Food Microbiological Control 10: Aseptic Sampling
|
MIC13
|
online
|
0.2
|
|
Food Microbiological Control 11: Good Manufacturing
Practices
|
MIC14
|
online
|
0.2
|
|
Food Microbiological Control 12: Cleaning & Sanitizing
|
MIC15
|
online
|
0.2
|
|
EPIDEMIOLOGY
|
|
Foodborne Illness Investigations 1: Collecting Surveillance
Data
|
FI01
|
online
|
0.2
|
|
Foodborne Illness Investigations 2: Beginning the Investigation
|
FI02
|
online
|
0.2
|
|
Foodborne Illness Investigations 3: Expanding the Investigation
|
FI03
|
online
|
0.2
|
|
Foodborne Illness Investigations 4: Conducting a Food Hazard
Review
|
FI04
|
online
|
0.2
|
|
Foodborne Illness Investigations 5: Epidemiological Statistics
|
FI05
|
online
|
0.2
|
|
Foodborne Illness Investigations 6: Final Report
|
FI06
|
online
|
0.2
|
|
HACCP
|
|
Basics of HACCP: Overview of HACCP
|
FDA16
|
online
|
0.1
|
|
Basics of HACCP: Prerequisite Programs & Preliminary
Steps
|
FDA17
|
online
|
0.1
|
|
Basics of HACCP: The Principles
|
FDA18
|
online
|
0.1
|
|
APPLICATION OF LEVEL I
|
|
|
|
|
Application of the Basics of Inspection and Investigation* (AFDO)
|
|
classroom
|
|
