Training and Continuing Education

Manufactured Foods

FDA/ORA/Division of Human Resource Development
Training Curriculum for State, Local & Tribal Regulators
Manufactured Foods Curriculum

Last Update: March 22, 2006

Level 1

Draft
1-14-2004

ORA Us Level 1 web courses are designed to help satisfy the seven topic areas of training specified in Standard Number 2, Trained Regulatory Staff from FDA's Draft of the National Manufactured Foods Regulatory Program Standards for the new hire or apprentice level. 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.

Course Descriptions & Objectives

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
Evidence and Proof FDA22 online 0.1
Food Microbiological Control 11: Good Manufacturing Practices MIC14 online 0.2
Food & Drug Law: FDA Jurisdictions FDA01 online 0.1
Food & Drug Law: Prohibited Actions FDA02 online 0.1
Food & Drug Law: Judicial Actions FDA03 online 0.1
Food & Drug Law: Criminal Acts Violations FDA04 online 0.1
Food & Drug Law: Imports & Exports FDA05 online 0.2
Recalls of FDA Regulated Products FDA24 online 0.1
Food Labeling FDA45 online 0.1
Food Additives*

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 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
Control of Allergens*      
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.

 

Back to main Web Based Courses page

Page Last Updated: 08/25/2015
Note: If you need help accessing information in different file formats, see Instructions for Downloading Viewers and Players.