TEMPORARY FOOD ESTABLISHMENTS
FD1008

Course Description: The purpose of this course is to outline the key elements for conducting thorough application reviews and inspections of temporary food establishments. Emphasis will be placed on proper design and location of food storage, preparation and serving operations and sanitary facilities. Methods of instruction include lectures with hands-on group exercises and discussion to reinforce basic concepts.

Audience: Federal, state and local regulators conducting application reviews and inspections of temporary food establishments.

Course Level: Introductory

Objectives: Upon completion of this course, participants will be able to:

1.    Apply the standards found in the “Pre-Operational Guide for Temporary Food Establishments” to perform reviews of applications from site coordinators and vendors.
2.    Conduct menu reviews.
3.    Perform pre-operational and operational inspections of temporary food establishments.

Course Duration: 2 days

Prerequisite: N/A

Contact Hours: 13 hours

CEU Credits: 1.3 (Application pending approval)

Enrollment is limited to 50

 

FOOD CODE
FD1012

Course Description: The course will consist of training on the Food code and the public health rationale for the Code provisions to prepare regulators for application of the Food Code to “retail” food establishments. Topics include management‘s duties and responsibilities, employee health, food, equipment, water, plumbing, waste, physical facilities, poisonous/toxic materials, compliance and enforcement. Course subject matter can vary based on local needs. Methods of instruction include lectures, video, discussions and exercises.

Audience: Federal, state and local regulators conducting inspections of retail food establishments.

Course Level: Introductory

Objectives: Upon completion of this course, participants will be able to:

1.    Evaluate a food establishment for compromises in food safety based on the code, public health rationale and science.
2.    Discuss various means of corrective action.

Course Duration: 3 days

Prerequisite: N/A

Contact Hours: 18

CEU Credits: 1.8 (Application pending approval)

Enrollment is limited to 60 (Larger groups may require modifying course delivery)

 

FUNDAMENTALS OF FOODBORNE ILLNESS INVESTIGATIONS
FD1025

Course Description: The course primarily focuses on the sanitarian/inspector’s roles in the investigation with insight to the other players on the team such as the laboratory, nursing and epidemiology departments. Course subject matter will vary based on local needs. Methods of instruction include lectures, discussions and hands-on problem solving exercises.

Audience: Federal, state and local regulators conducting or assisting with foodborne illness investigations.

Course Level: Introductory

Objectives: Upon completion of this course, participants will be able to:

1.    With the aid of reference material, differentiate various common foodborne pathogens in respect to typical source, growth and destruction parameters, incubation ranges, and disease symptoms.
2.    Describe the concepts of surveillance and associations of time, place and person.
3.    Define a foodborne outbreak and describe the various action levels that can lead up to a foodborne illness investigation.
4.    Assist with the environmental investigation:
a.    Interview food service personnel
b.    Conduct a food preparation review assessing preparation procedures for opportunities of contamination, growth, survival or death of foodborne pathogens.
c.    Collect laboratory samples.
5.    Assist in questionnaire development and implementation, and state the purpose and difference between case definitions and hypotheses.

Course Duration: 3 days

Prerequisite: N/A

Contact Hours: 16 hours

CEU Credits: 1.6 (Application pending approval)

Enrollment is limited to 60

 

ACIDIFIED FOODS
FD2002

Course Description: Course content can be “tailored” to meet the needs of the sponsoring state, but should include the following basic topics: basic acidified food microbiology, overview of 21 CFR Parts 108.25 and 114 Acidified Food Regulations, FDA registration and process filing, establishment of the acidification process, critical control points in the acidification process, documentation of process delivery, container integrity, and assistance to the small manufacturer.

Audience: Sanitarians, investigators, inspectors, extension agents and other regulators involved in inspecting or advising the acidified food industry.

Course Level: Intermediate to Advanced

Objectives: Upon completion of this course, participants will be able to:
1.    Identify the requirements of an acidified food
2.    Differentiate between a low acid food and an acidified food
3.    Apply the current regulations governing acidified foods

Course Duration: 2-3 days

Prerequisite: Better Process Control School or Low Acid Canned Foods course FD1003

Contact Hours: 10-15 hours

CEU Credits: 1.0-1.5 (Application pending approval)

Enrollment is limited to 40

 

PLAN REVIEW
FD2007 

Course Description: The purpose of this course is to provide a comprehensive overview of the plan review process with an emphasis on equipment and architectural design. The plan review process is based on menu and food preparation procedures with the end goal of reducing foodborne illnesses resulting from poor facility design. Methods of instruction include lectures with hands-on group exercises and discussion to reinforce basic concepts.

Audience: State and local regulatory officials who are responsible for the plan review of food service establishments, retail food stores, and other food service operations.

Course Level: Intermediate to Advance

Objectives: Upon completion of this course, participants will be able to:

1.    Demonstrate an ability to read blueprints
2.    Apply requirements found in the Plan Review Guide to identify health hazards and make corrective recommendations related to ventilation, plumbing, finishing, lighting, equipment and storage
3.    Write stipulations and communicate hazards to facility managers through applying the requirements found in the Plan Review Guide

Course Duration: 3 days

Prerequisite: Must possess a working knowledge of the risks associated with foodborne illnesses and the necessary control measures.

Contact Hours: 17 hours

CEU Credits: 1.7 (Application pending approval)

Enrollment is limited to 40

 

FOOD CODE TRAIN THE TRAINER
FD2013

Course Description: The objective of this course is to prepare trainers to teach the FDA Food Code course to better meet the demand for knowledge and application of the Food Code. One day of the course is designed to enhance the trainers’ basic presentation skills, techniques and methods for training. Trainers will receive a CD-ROM containing chapter objectives and outline, slide presentations with discussion points, handouts, exercises and answers to be used in delivering their local training. Slide presentations are in Microsoft PowerPoint and the other training materials are in Microsoft Word. PowerPoint and Word viewer programs are also provided on the CD-ROM. 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 Food Code requirements and public health reasons.

The other three days of the course will consist of training on the Food Code and the public health rationale for the Code provisions to prepare regulators for application of the Food Code to “retail” food establishments. Topics include management‘s duties and responsibilities, employee health, food, equipment, water, plumbing, waste, physical facilities, poisonous/toxic materials, compliance and enforcement. Course subject matter can vary based on local needs. Methods of instruction include lectures, video, discussions and exercises.

Audience: Federal, state and local regulators responsible for conducting training in the FDA Food Code.

Course Level: Intermediate

Objectives: Upon completion of this course, participants will be able to:

1.    Evaluate a food establishment for compromises in food safety based on the code, public health rationale and science.
2.    Discuss various means of corrective action
3.    State good methods of delivering training and self evaluate their presentation skills, techniques and methods to impact future training.

Course Duration: 4 days

Contact Hours: 23 hours

CEU Credits: 2.3 (Application pending approval)

Prerequisite: N/A

Enrollment is limited to 60 (Larger groups may require modifying course delivery)

MANAGING RETAIL FOOD SAFETY   FD2015
Applying HACCP Principles to the Inspection of Retail and Food Service Establishments

Course Description: This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Topics will include the “process approach” to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety systems.
While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product.

Audience: Federal, state and local regulators conducting inspections of retail food establishments

Course Level: Intermediate to Advanced

Objectives: Upon completion of this course, participants will be able to:
1.    Identify possible hazards associated with retail and food service operations and the control measures available to prevent, reduce, or eliminate the risks of these hazards.
2.    Apply the “process approach” of HACCP to routine inspections of retail and food service operations.
3.    Identify appropriate techniques and methods for applying HACCP principles to inspections and offering intervention strategies for controlling risks to operators (those with and without HACCP Plans.)

Course Duration: 3 days

Prerequisite: Students should have some exposure to and understanding of the HACCP concepts. They should have read and become familiar with the NACMCF HACCP Principles and Application Guidelines.

Contact Hours: 18 hours

CEU Credits: 1.8 (Application pending approval)

Enrollment is limited to 40

 

PLUMBING & CROSS-CONNECTION CONTROL APPLICATIONS
FD2031

Course Description: The course is designed to train participants to evaluate plumbing systems (water & waste) within retail food, food service, and food processing establishments. The emphasis of the course will be on possible cross-connections and waste hazards, options to mitigate any public health concerns, and applications of alternative water supplies as referenced by the Food Code. Topics will include in-depth terminology, fluid dynamics, and back flow. Back-flow devices and assembles, plumbing fixtures, and grease traps will be discussed in detail. Methods of instruction will include lectures, group exercises, and discussions to reinforce concepts.    

Audience: State, local and federal regulators conducting inspections in retail food establishments and food processing plants.

Course Level: Intermediate

Objectives: Upon completion of this course, participants will be able to:

1.    Identify hazards associated with plumbing
2.    Detect presence of a cross-connection within a plumbing system and determine its potential health hazards.
3.    Recommend viable options for corrective action to protect the water supply or fixtures.

Course Duration: 2 days

Prerequisite: N/A

Contact Hours: 12-15 hours

CEU Credits: 1.2-1.5 (Application pending approval)

Enrollment is limited to 60

FOOD PRESERVATION
FD3009

Course Description: This course is designed for sanitarians, investigators, inspectors, and others having a responsibility for the inspection of canning and vacuum packaging operations.
This course is a combination of Low Acid Canned Foods, Acidified Foods, and Vacuum Packaging courses. The similarities of the microbiology and the pathogens involved easily lend themselves to consolidation of these courses. The course will cover all methods of food packaging techniques for preservation at the processing and retail levels. Identification of packaging defects, metal and flexible containers determining the type of packaging (retort process, MAP, CAP, CAS) and other subjects. Course content can be tailored to meet the requirements of the sponsoring state. Lectures, discussions, workshops, and audio visual aids are the methods of instruction. A field trip to a retort processing operation can be included if possible.

Audience: Federal, state and local regulators conducting inspections of canning and vacuum packaging operations

Course Level: Intermediate

Objectives: Upon completion of this course, participants will be able to:

1.    Discuss the various means of food preservation
2.    Identify the microbiological hazards associated with the various types of food preservation
3.    Identify the different types of packaging used in the food processing industry

Course Duration: 3-5 days

Prerequisite: N/A

Contact Hours: 18-30 hours

CEU Credits: 1.8-3.0 (Application pending approval)

Enrollment is limited to 40

                                     

PREPARATION FOR RETAIL FOOD STANDARDIZATION
FD3016

Course Description: The objective of this course is to help prepare Candidates (sanitarians, inspectors, investigators, and trainers) in a classroom setting for field Standardization and Certification of Retail Food Inspection/Training Officers. Also, Certified Inspection/Training Officers can in turn utilize the course curriculum and materials to train and standardize regulators within their jurisdiction. Course materials are expected to be available on CD-ROM for training by federal, state and local Certified Inspection/Training Officers.
The course focuses on “FDA Procedures for Standardization and Certification of Retail Food Inspection/Training Officers” and the application of knowledge for a standardized inspection process to enable the reduction and prevention of foodborne illness. Lecture, exercises, discussion, and problem solving are methods of instruction.

Audience: Federal, state and local regulators who are preparing for retail food standardization.

Course Level: Intermediate to Advanced

Objectives: Upon completion of this course, participants will be able to:

1.    Describe the overall contents of the “FDA Procedures for Standardization and Certification of Retail Food Inspection/Training Officers.”
2.    Identify and describe the criteria for the five performance areas in which the candidate will be evaluated during the certification process.
a.    Good Retail Practices
b.    Risk Based Inspection
c.    Application of HACCP Principles
d.    Inspection Equipment
e.    Communications

Course Duration: 3 days

Prerequisite: Working knowledge of the current Food Code, public health reasons and HACCP principles

Contact Hours: 11 hours

CEU Credits: 1.1 (Application pending approval)

Enrollment is limited to 30

Milk

MILK PASTEURIZATION CONTROLS AND TESTS
FD3101

Course Description: Lectures, demonstrations, PowerPoint presentations, case studies, and student presentations are used to develop the understanding and skills necessary to evaluate basic and complex pasteurization systems. Participants using pasteurizer controllers and instrumentation and perform hands-on practical sessions. When possible, a processing plant field trip is integrated into the training to demonstrate product flows and equipment testing.

Audience: Federal, state and local regulators conducting inspections and testing pasteurization systems of milk plants

Course Level: Intermediate to Advanced

Objectives: Upon completion of this course, participants will be able to:

1.    Describe the function and installation requirements for each component used in modern pasteurization systems as stipulated in the course manual (Milk Pasteurization Controls and Tests) and the current edition of the Pasteurized Milk Ordinance.
2.    Perform (in accordance with the course manual and Appendix I of the PMO), all the tests required for the various types of milk pasteurization systems.
3.    Trace the product flow of pasteurization systems, using practical exercises such as case studies, and in-plant system evaluations, and be able to list and describe the controls required for each component

Course Duration: 4-5 days

Prerequisite: Attendance at FD3102, Milk Plant Sanitation and Inspection is recommended but not mandatory

Contact Hours: 20-25

CEU Credits: 2.0-2.5 (Application pending approval)

Enrollment is limited to 40

 

MILK PLANT SANITATION AND INSPECTION
FD3102

Course Description: 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: inspection techniques, equipment and process control, identifying chemical, biological and physical hazards, current quality assurance concepts and milk processing sanitary procedures.

Audience: Federal, state and local regulators conducting inspections of milk plants

Course Level: Introductory to Advanced

Objectives: Upon completion of this course, participants will be able to:

1.    Identify sanitation/public health violations in a milk processing plant and debit them under the correct PMO item using the current edition of the Milk Plant Inspection Form.
2.    List and effectively explain the public health reason and administrative requirement for each “P” item listed under the Pasteurized Milk Ordinance relative to milk processing plant requirements.

Course Duration: 4-5 days

Prerequisite: N/A

Contact Hours: 20-25

CEU Credits: 2.0-2.5 (Application pending approval)

Enrollment is limited to 40

 

STATE MILK LABORATORY EVALUATION OFFICER’S WORKSHOP (LEO)
FD3103

Course Description: This course is designed for established and prospective State Laboratory Evaluation Officers (LEO) who will be auditing Grade A milk laboratories for accreditation under the criteria established by the national Conference of Interstate Milk Shippers (NCIMS) and specified in the Evaluation of Milk Laboratories (EML) manual. This course covers the accreditation requirements for the FDA/NCIMS Grade A Milk Laboratory Program. Information covered includes a review of FDA 2400 laboratory evaluation form, background information on the program, practical application information for auditing laboratories, and program changes. Classes include lectures, presentations, and class participation exercises.

Audience: State laboratory evaluation officers or candidates who will be responsible for auditing and accrediting milk laboratories, certified industry supervisors (CIS) and analysts under the National Conference of Interstate Milk Shippers (NCIMS) Grade A Milk Laboratory Program.

Course Level: Advanced

Objectives: Upon completion of this course, participants will be able to:

1.    Recognize the procedures that are necessary to conduct efficient and meaningful laboratory audits.
2.    Recognize appropriate audit principles necessary to assess compliance with the NCIMS Milk Laboratory Program requirements.
3.    Acquire an understanding of their responsibilities as State Milk LEO and the responsibilities of others participating in the NCIMS Milk Laboratory program.
4.    Acquire any updates on significant changes that have occurred in the NCIMS Milk Laboratory Program.

Course Duration: 4 days

Prerequisite: Course FD3104 (formerly STT 300) “Laboratory Examination of Dairy Products” or equivalent experience in the examination of dairy products is recommended for acceptance in this workshop

Contact Hours: 22.5

CEU Credits: 2.3 (Application pending approval)

Enrollment is limited to 30

 

LABORATORY EXAMINATION OF DAIRY PRODUCTS
FD3104

Course Description: This course is designed for technicians responsible for the microbiological examination of dairy products. Emphasis is given to those laboratory procedures that support the current “Grade A Pasteurized Milk Ordinance”.

Audience: Federal, state and local regulators conducting examinations of dairy products

Course Level: Intermediate

Objectives: Upon completion of this course, participants will be able to:

1.    Analyze official samples of milk for all required microbiological and chemical tests in accordance with the current edition of the Standard Methods for Evaluation of Dairy Products
2.    Perform analysis of milk and milk products, be able to correctly interpret the data and correctly record the results on the required applicable forms, and
3.    Employ standardized laboratory techniques in laboratory analysis to insure uniformity both within and between other official laboratories

Course Duration: 3 days

Prerequisite: The participant should be currently employed as an analyst within an official laboratory or within an officially designated laboratory as defined in the current edition of the Pasteurized Milk Ordinance with the responsibility of analyzing milk samples for official purposes as required under the National Conference for Interstate Milk Shippers guidelines.

Contact Hours: 18

CEU Credits: 1.8 (Application pending approval)

Enrollment is limited to 25

 

DAIRY FARM SANITATION AND INSPECTION
FD3105

Course Description: 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

Audience: Federal, state and local regulators conducting inspections of dairy farms

Course Level: Introductory to Advanced

Objectives: Upon completion of this course, participants will be able to:

1.    Demonstrate through practical classroom and field trip exercises, an acceptable level of inspection competence and compliance with the dairy farm requirements as provided in the appropriate items or the current edition of the Pasteurized Milk Ordinance and identify the violations on the current Dairy Farm Inspection Form.
2.    Demonstrate through written examination and class exercises an acceptable level of confidence in determining compliance with the current regulations and guidelines relative to the storage and use of animal drugs
3.    Evaluate individual water supply systems on dairy farms and determine compliance with the ordinance and EPA regulations

Course Duration: 4-5 days

Prerequisite: N/A

Contact Hours: 20-25

CEU Credits: 2.0-2.5 (Application pending approval)

Enrollment is limited to 40

 

SPECIAL PROBLEMS IN MILK PROTECTION
FD5107

Course Description: Regulatory specialists, industry representatives, dairy consultants, and other authorities comprise the workshop instructional staff. 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 State Milk Rating Officers. Previous workshops have included the following topics: aseptic systems, dry milk processing technology and standards, computerized systems, process engineering, milk laboratory issues, HACCP, NCIMS ratings issues and conference changes

Audience: State Milk Rating Officers conducting ratings of dairy farms and milk processing plants under National Conference of Milk Shippers guidelines and procedures

Course Level: Advanced

Objectives: Upon completion of this course, participants will be able to:

1.    List and explain the current requirements and conference changes relative to conducting both state and federal ratings of NCIMS listed Grade A milk supplies
2.    Demonstrate acceptable methods for collecting the field and administrative information and be able to accurately calculate Grade “A” Milk Sanitation and Enforcement Ratings using current NCIMS guidelines, including the “Procedures and Methods of Making Ratings of Grade A Milk Supplies”

Course Duration: 4 days

Prerequisite: Because of the advanced nature of the material presented during this course, only those individuals dealing directly with advanced dairy processing operations should attend.

Contact Hours: 18-22

CEU Credits: 1.8-2.2 (Application pending approval)

Enrollment is limited to 40

 

ADVANCED MILK PROCESSING
FD5108

Course Description: This course is designed for federal and state milk rating and regulatory personnel. The course content is generally “tailored” to meet the specific needs of the sponsoring state and region. Key topics may include aseptic systems, ESL and HHST systems, computer controls, packaging and filling technology, and advanced CIP systems.

Audience: Federal, state and local regulators conducing inspections of milk processing plants utilizing advanced milk pasteurization processing systems.

Course Level: Advanced

Objectives: Upon completion of this course, participants will be able to:

1.    Evaluate compliance through classroom exercises or in-plant evaluations of advanced milk pasteurization/processing systems including but not limited to HHST, UP, and Aseptic Processing and Packaging systems.
2.    Describe the controls necessary for both direct and indirect heating systems used in the pasteurization of milk products.
3.    Describe the required tests applicable to advanced systems including direct and indirect heating systems.
4.    Calculate minimum holding tube lengths using the tables provided in the current edition of the Pasteurized Milk Ordinance.

Course Duration: 4 days

Prerequisite: Because of the advanced nature of the material presented during this course, only those individuals dealing directly with advanced dairy processing operations should attend.

Contact Hours: 18-22

CEU Credits: 1.8-2.2 (Application pending approval)

Enrollment is limited to 40

Seafood/Shellfish

SHELLFISH STATE STANDARDIZATION
FD2041

Course Description: This is the final course in the series required for qualification as a State Shellfish Standardization Officer under the National Shellfish Sanitation Program. The course teaches the uniform application of the requirements of the NSSP Model Ordinance, and helps prepare the candidate for the field component of the standardization process. There is a brief review of HACCP principles as applied to shellfish processing plants; discussion of model sanitation standard operating procedures (SSOPs) and associated records; explanation of the requirements of the Model Ordinance from the requirements; and methods and forms for the review of the required records. Inspection and recording techniques are discussed.

Individuals seeking certification are required to pass a final exam with a minimum score of 70%. Certification as a State Standardization Officer is dependent upon satisfactory completion of this course and the field component of the standardization process. The field standardization component is not part of this course.

Methods of instruction used include course manuals, supplementary handouts, case examples, question/answer and discussion sessions, lecture, and audio-visual aids.

*Note: The State Standardization Officers who are currently certified have fulfilled the Basic Shellfish Sanitation course requirement.

Audience: Regulators who are seeking qualification as State Shellfish Standardization Officers under the National Shellfish Sanitation Program.

Course Level: Intermediate

Objectives: Upon completion of this course, participants will be able to:

1.    Apply the HACCP Principles to the NSSP requirements
2.    Identify the sanitation requirements
3.    Identify additional Model Ordinance requirements

Course Duration: 3 days

Prerequisite: Satisfactory completion of each of the following courses:
1.    FD 1040, Basic Shellfish Plant Sanitation
2.    National Seafood HACCP Alliance Training
3.    Seafood HACCP Regulator Training

Contact Hours: 18

CEU Credits: 1.8 (Application pending approval)

Enrollment is limited to 40

 

SANITARY SURVEYS OF SHELLFISH GROWING AREAS
FD2042

Course Description: 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: NSSP basic concepts and requirements, sanitary practices for commercial shellfish harvesters, biology of shellfish as related to public health, shellfish pollution, sampling, reporting, and record keeping requirements.

A scientific calculator is required to participate fully and take the examination.

Audience: Federal, state, and local regulators conducting inspections of shellfish growing areas.

Course Level: Intermediate

Objectives: Upon completion of this course, participants will be able to:

1.    Apply methods of shoreline survey requirements and concepts
2.    Identify the basic concepts of sanitation for shellfish growing and harvest areas
3.    Identify the diseases associated with shellfish consumption and biology

Course Duration: 3 days

Prerequisite: N/A

Contact Hours: 18

CEU Credits: 1.8 (Application pending approval)

Enrollment is limited to 40

 

AMDUCA/Compounding Animal Drugs
VM2007

 

Course description:  This course is intended to instruct field investigators on the laws, regulations and policies pertaining to compounding of animal drugs and the Animal Drug Use Clarification Act related to the extra-label drug use in animals.

Compounding of animal drugs has increased exponentially in the last few years. Certain compounding practices undermine the animal drug approval process, and present unknown and potentially hazardous risk to animal and human health. Animal drug compounding is addressed in various laws, regulations, and policies. In order to adequately assess violations of concern, investigators need to understand the laws, regulations and policy that distinguish animal from human drug compounding.

Extra-label drug use practices may especially result in violative food animal tissue residues. Investigators need to understand under what circumstances extra-label drug use can or cannot be utilized in veterinary medicine.

Audience: Federal, state and local regulators conducting inspections of animal drug manufacturers.

Course Level: Intermediate to advanced


Objectives: Upon completion of this course, participants will be able to:

1.    Describe the regulations and guidance documents that address the proper use of animal drugs, the compounding of drugs for use in animals, and the extra label use of drugs in animals.

2.    Identify appropriate investigative and data gathering techniques for conducting investigations of compounding pharmacies, veterinarians and food animal producers.

3.    Identify the documentation required for the development of a successful enforcement action.

Course duration: 4 – 5 days

Prerequisite: Students should have previous experience on the inspection of animal drug manufacturers.

Contact Hours: 30 - 36

CEU Credits: 3.0 to 3.6 (Application pending approval)

Enrollment is limited to 40

 

 

MEDICATED FEEDS INSPECTION
VM2006

Course Description: The Medicated Feeds Compliance Program, inspection techniques, computer controlled systems, and agency philosophy and policy related to medicated feeds will be discussed during lecture and workshop sessions.

Audience: Investigators, supervisors, and compliance officers who are actively involved in medicated feed programs and have limited experience in this area are the primary audience. State officials involved with FDA medicated feeds programs and contracts may also attend.

Course Level: Advanced

Objectives: Upon completion of this course, participants will be able to:

1.    Differentiate between the FDA regulations that apply to medicated feed mills and those that do not.
2.    Determine when drug assays are required.
3.    Determine the record keeping requirements that apply to medicated feed mills.

Course Duration: 3-5 days  [Course length is based on the topics covered and may be modified upon request.]

Prerequisite: N/A

Contact Hours: Depends on the length of the course

CEU Credits: Application pending approval

Enrollment is limited to: 40

 

 

RETAIL FOOD PROGRAMS STANDARDS AUDIT COURSE
MP2014

Course Description: This course will provide a review on the Voluntary Retail Food Regulatory Program Standards and explain the auditing process for those standards. Classes will include lectures and exercises that introduce draft audit forms and procedures, as well as instructions on how to prepare for and conduct audits.

Audience: Federal, state, and local officials conducting independent audits of retail regulatory programs’ self-assessments against the Voluntary Retail Food Regulatory Program Standards.

Course Level: Introductory

Objectives: Upon completion of this course, participants will be able to:

1.    Identify procedures that are followed to conduct efficient and meaningful audits of retail food programs’ self-assessments against the program standards.
2.    Apply audit principles to identify and assess issues encountered during the review.
3.    Identify the responsibilities and roles of both the auditor and the auditee.
   
Course Duration: 2.5 days

Prerequisite: N/A

Contact Hours: 15

CEU Credits: 1.5 (Application pending approval)

Enrollment is limited to: 45

Dates	Location	Registration Contact	STT Trainer
2/3-5/04	Rockville, MD	George Dawson (301) 827-8685	George Dawson (301) 827-8685
7/27-29/04	Dallas, TX	George Dawson (301) 827-8685	George Dawson (301) 827-8685