This 3 day course is developed for those regulatory officials involved in carrying out sanitation inspections and sampling in food processing establishments. This course is designed to address the topics that meet the needs of the state sponsor. Those completing the course should be able to apply the information received to inspecting more complex operations.

Course Level: Introductory
Enrollment: Limited to 50
Course Duration: 3 days

This workshop is designed for state and local regulatory officials who are responsible for the plan review of food service establishments, retail food stores, and other food service operations. The purpose of this course is to teach the basics of plan review with an emphasis on reducing foodborne illnesses resulting from poor facility design. Methods of instruction include lectures with hands-on group exercises and discussion to reinforce basic concepts.

Course Level: Introductory
Enrollment: Limited to 50
Course Duration: 3 days

This 3-day course is designed for regulatory personnel actively involved in conducting surveys and the implementation of compliance programs in electronic product radiation control and radiation exposure optimization. Participants will attend lectures and field related presentations. Course content can be "tailored" to meet the specific needs of the sponsoring state.

Course Level: Intermediate/Advanced
Enrollment: limited to 30
Course Duration: 3 days

This course emphasizes current food technology and topics relevant to (restaurants, grocery stores, special events, vending, etc.) the retail level, including food preparation procedures, inspection techniques, and local state/model food code requirements. The specific subject matter will vary based on local needs. Methods of instruction include lectures, discussions, case studies, exercises, and/or food establishment visit.

Course Level: Introductory to Intermediate
Enrollment: Limited to 60
Course Duration: 3 days

This course will be delivered at a series of regional train-the-trainer sessions.  See the Coming Attractions section of this catalog). It is expected that students completing the course will return to their states and train state/local sanitarians and inspectors, and industry as appropriate, in the requirements of the Food Code.  Trainers will receive a cd rom containing Food Code training materials and PowerPoint slides.

Key Topic

• Effective Presentations (1st day)
• 99 Food Code

Course Level: Intermediate
Enrollment: Limited to 50 students (or for larger groups course delivery is adjusted to group size)

Course Duration: 4 to 4 1/2 days.

This facilitated 3-day workshop is designed to assist managers in developing specific steps that they can take toward more effective food protection programs. Facilitators will guide participants through a practical planning process for food safety program leaders. This four-step process includes:

This course uses facilitated group discussions and some lecture as methods of instruction. Participants should be involved in food program management at either the state or local level. Participants will be expected to bring and share information about their particular program elements.

Course Level: Advanced
Enrollment: Limited to 40 students
Course Duration: 2 and a half days

This 3-day course is designed to allow participants an opportunity to explore the various ways that HACCP concepts can be applied in retail food programs. Topics will include the description of HACCP, applications in routine inspectional work, HACCP studies, and examples of applications from various jurisdictions.

Participants will practice determining hazards and critical control points, and analyzing menus. Emphasis will be placed on interviewing techniques that allow gathering of information in restricted inspectional time frames.

Course Level: Intermediate to Advanced
Enrollment: Is limited to 60
Course Duration: 3 days

USDA, FDA, State and local food protection programs all conduct food safety inspections of various segments of the food supply using different forms, procedures, strategies, policies and goals. This 2 day workshop is designed to bring these groups together to explore the possibility of a single inspection system.

Key Topics
Participants will identify the common goals that their programs share, what information needs to be gathered during an inspection regardless of the type of firm. Using facilitated discussion and strategic planning techniques, along with the HACCP principles, the group will examine various inspection procedures. Finally, participants will design a pilot test of this new, unified system.

Course Level: Advanced
Enrollment: Is limited to 25 participants

Course Level: Intermediate
Enrollment: Limited to 25
Course Duration: 3 - 5 days

This course was developed to provide the participant with the knowledge and skills necessary to evaluate and inspect the sanitary status of milk plants, using the current applicable sections of the current edition of the Pasteurization Milk Ordinance, 3A Sanitary Standards, and other applicable guidelines. Classroom discussions, exercises, audiovisuals and milk plant field trips help provide the participant with the following topic information:

Course Level: Introductory to Advanced
Enrollment: Limited to 40
Course Duration: 4 - 5 days

With this course, lectures, demonstrations, slides, case studies, and student presentations are used to develop the understanding and skills necessary to evaluate and a test both basic and complex pasteurization systems. Hands-on practical sessions are performed by participants using state of the art pasteurizer controllers and instrumentations. When possible, a processing plant field trip is integrated into the training to demonstrate product flows and equipment testing.

Key Topics

• Principles of regulatory compliance, design, function, and operations of vat pasteurization, HTST, and magnetic meter based systems are covered referencing the Pasteurized Milk Ordinance, the 3-A Sanitary Standards and current regulatory interpretations.

Course Level: Intermediate to Advanced
Enrollment: Limited to 40
Course Duration: 3 - 5 days

Key Topic

• Milk Laboratory Evaluation

Course Level: Evaluation Officers
Enrollment: limited to 25
Course Duration: 4 days

Training modules include classroom discussion, exercises and dairy farm field trips emphasizing the sanitary requirements, inspection guidelines and methods to effectively evaluate compliance with current Grade A Pasteurized Milk Ordinance requirements.

Course Level: Introductory to Advanced
Enrollment: Limited to 40
Course Duration: 4 days

This learning seminar was developed based on state requests for a course providing basic and advanced training for milk sanitarian’s which envelops laws, regulations, and guidelines pertaining to milk sanitation. The course cruises through cow health, environmental influences on the farm, including milk facilities and the animal drug areas, the bulk tank utensil washing room, then progresses to the milk tanker hauling techniques including sampling methods. A field trip follows this training to reinforce learned methods of inspection. The course then progresses to the processing plant and areas of receiving, blending, pasteurization, and packaging and filling are addressed. The methods of testing pasteurization equipment are also emphasized including hands-on training in a local plant. As time allows and as state needs dictate, advanced milk processing methods are discussed and a field trip to a UHT plant may be involved. A team of highly skilled and specialized instructors is employed for presenting training materials using up-to-date audiovisuals, HACCP principles and classroom discussions.

Course Level: Advanced
Enrollment: Limited to 40
Course Duration: 2 weeks

Regulatory specialists, industry representatives, dairy consultants, and other authorities comprise the workshop instructional staff. Attendance at courses #301 and #302 are recommended prior to attending this course. This course meets the National Conference on Interstate Milk Shipments criteria for State Milk Rating Officers certification. Course content is advanced and is designed to meet specific needs of the sponsoring state. Previous workshops have included the following topics:

Course Level: Advanced
Enrollment: Limited to 40
Course Duration: 3 - 5 days

This 4-day training course is designed for state and local government shellfish program personnel with minimal knowledge in shellfish sanitation. The course will cover the public health aspects of shellfish plant inspections - specific topics covered in the course are: introduction to the National Shellfish Sanitation Program (NSSP), Shellfish biology, plant premises, plant interior, water supply, plumbing, cross-connections, equipment and utensils, non food and food contact surfaces, and records.

This course is a prerequisite to STT250 Shellfish State Standardization Officer.

Course Level: Introductory
Enrollment: Limited to 40
Course Duration: 4 days

This course has been cancelled. 

The purpose of this course is to teach applied methods of shoreline survey requirements and concepts. This course will familiarize the student with basic concepts of sanitation for shellfish growing and harvest areas. Methods of instruction include: workshops, problem solving, case examples and discussions. The specific subject matter will vary based on local needs. Examples of topics include:

Course level: Intermediate
Enrollment: Limited to 40
Course Duration: 4 days

This 2-day course is designed for personnel who have training responsibilities. The course is designed to sharpen skills in presenting training materials and conducting on-the-job training courses.

Participants will explore topics such as: communications, characteristics of adult learners, teaching methods, preparation of a presentation, and presenting information visually. Designing and presenting on-the-job training courses will also be discussed. Trainees will be expected to make 2 presentations during the course. Video taping will provide an opportunity for the trainee to critique his/her own presentation.

Course level: Intermediate
Enrollment: Limited to 25
Course Duration: 2 days