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U.S. Department of Health and Human Services

Training and Continuing Education

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Retail Food

 

FDA/ORA/Division of Human Resource Development
Training Curriculum for State, Local & Tribal Regulators
Food Safety Inspection Officers
Retail Food Curriculum

Last Update: April 26, 2007

 

Level 1

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.

Course Descriptions & Objectives

Performance Audit

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

 

* These courses are under development

G This is a General category course developed by EduNeering for industry or others. Read the Disclaimer.

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