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U.S. Department of Health and Human Services

Training and Continuing Education

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Shellfish

 

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

Last Update: March 22, 2006

Level 1  

Draft
1-14 2004

The development of ORA U’s 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 FDA’s 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-U’s 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

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

 

* 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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