The development of ORA Us Level 1 for the new
hire or apprentice level courses for shellfish is currently
using much of the format of Standard Number 2, Trained Regulatory Staff,
from FDAs draft program standards for retail food and manufactured
foods. The time required to complete each online course varies with the
individual. Typically, most courses can be completed within 60
90 minutes.
ORA-U is developing a Level 2 of the curriculum as
part of the certification for the journeymen to assist in
continued and specialized training. ORA-Us Level 2 will be composed
of web and face-to-face courses.
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
|
NSSP & Model Ordinance: Shellfish Plant Chapters*
Note: Specific state laws & regulations
to be addressed by each jurisdiction
|
|
online
|
|
PUBLIC HEALTH PRINCIPLES
|
Public Health Principles
|
FDA36
|
online
|
0.2
|
Shellfish Sanitation Program & Overview*
|
|
online
|
|
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
|
Shellfish Related Pathogens & Toxins*
|
|
online
|
|
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
|
AFDO Seafood HACCP Training Course
|
FD2048
|
classroom
|
|
Seafood HACCP Regulator Training Course
|
FD2049
|
video
|
|