Training and Continuing Education

Continuing Education Units (CEUs)

The International Association for Continuing Education and Training (IACET) has authorized ORA U to grant CEUs for certain web-based courses.

Below is a list of web-based courses that are eligible for CEUs. CEU information is included on end-of-course certificates, which you may print for your records. Web-based courses not listed are not eligible for CEUs.

(List updated January 23, 2004.)

Web-based Course Title Version CEUs If completed on or after
A Tour of FDA 3 0.2 1/19/2004
Basic Food Law for State Regulators 1 0.1 10/7/2002
Basics of HACCP: Overview of HACCP     5/23/2002
Basics of HACCP: Prerequisite Programs and Preliminary Steps 1 0.1 5/31/2002
Basics of HACCP: The Principles 1 0.1 8/8/2002
Basics of Inspection: Beginning an Inspection 1 0.2 8/8/2002
Basics of Inspection: Issues and Observations 1 0.2 8/16/2002
Courtroom Testimony 1 0.1 8/8/2002
Destruction and Reconditioning 1 0.1 8/8/2002
Evidence and Proof 1 0.1 5/8/2002
Expected Conduct of FDA Personnel 1 0.2 3/7/2002
FDA 483s: Inspectional Observations 1 0.1 5/23/2002
FDA Establishment Inspection (EI) 1 0.2 3/7/2002
FDA Establishment Inspection Report Writing 1 0.1 5/30/2002
FDA Good Guidance Practices (GGPs) 1 0.1 5/30/2002
FDA Regulated Product Labeling 1 0.1 8/8/2002
Field Examinations 1 0.1 3/7/2002
Food and Drug Law: FDA Jurisdictions 1 0.1 3/7/2002
Food and Drug Law: Prohibited Actions 1 0.1 3/7/2002
Food and Drug Law: Judicial Actions 1 0.1 3/7/2002
Food and Drug Law: Imports and Exports 1 0.2 3/7/2002
Food Labeling 1 0.1 8/8/2002
Food Microbiological Control 1: Overview of Microbiology 1 0.1 7/10/2002
Food Microbiological Control 2A: Gram-Negative Rods 1 0.1 7/10/2002
Food Microbiological Control 2B: Gram-Positive Rods & Cocci 1 0.2 7/10/2002
Food Microbiological Control 3: Foodborne Viruses 1 0.1 7/12/2002
Food Microbiological Control 4: Foodborne Parasites 1 0.2 7/12/2002
Food Microbiological Control 5: Controlling Growth Factors 1 0.2 8/8/2002
Food Microbiological Control 6: Control by Refrigeration and Freezing 1 0.1 8/8/2002
Food Microbiological Control 7A: Control by Thermal Processing 1 0.2 8/8/2002
Food Microbiological Control 7B: Control by Pasteurization 1 0.2 8/8/2002
Food Microbiological Control 7C: Control by Retorting 1 0.2 8/8/2002
Food Microbiological Control 8: Technology-based Food Processes 1 0.2 8/8/2002
Food Microbiological Control 9: Natural Toxins 1 0.2 8/8/2002
Food Microbiological Control 10: Aseptic Sampling 1 0.2 8/8/2002
Food Microbiological Control 11: Good Manufacturing Practices 1 0.2 8/8/2002
Food Microbiological Control 12: Cleaning and Sanitizing 1 0.2 8/8/2002
Foodborne Illness Investigations 1: Collecting Surveillance Data 1 0.2 5/31/02
Foodborne Illness Investigations 2: Beginning in Investigation 1 0.2 7/10/2002
Foodborne Illness Investigations 3: Expanding the Investigation 1 0.2 8/8/2002
Foodborne Illness Investigations 4: Conducting a Food Hazard Review 1 0.2 8/16/2002
Foodborne Illness Investigations 5: Epidemiological Statistics 1 0.2 9/17/2002
Import Operations 1: Background 1 0.2 7/10/2002
Import Operations 2: The Process 1 0.2 9/17/2002
Import Operations 3: Other Activities 1 0.1 11/14/2002
Interviewing Techniques 1 0.1 8/8/2002
Orientation to ORA and FDA Fieldwork 1 0.2 3/7/2002
Photography for FDA Enforcement 1 0.2 1/21/2004
Public Health Principles 1 0.2 3/26/2002
QSIT 1: Beginning an Inspection 1 0.1 7/14/2002
QSIT 2: The Management Controls Subsystem 1 0.1 12/11/2003
QSIT 3: The Design Controls Subsystem 1 0.1 12/11/2003
QSIT 4: The Corrective & Preventive Actions Subsystem 1 0.1 12/18/2003
QSIT 5: The Production & Process Controls 1 0.1 12/18/2003
Recalls of FDA Regulated Products 1 0.1 8/8/2002
Requirements for Computerized Systems Validation and Compliance 1 0.1 12/21/2002
Risk Management 1: Key Concepts and Definitions 1 0.1 8/8/2002
Sample Collection 1 0.2 3/7/2002
Special Investigations 1 0.1 8/8/2002
Systems Based Drug Inspections 1 0.2 9/9/2003

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