Retail Foods FY2009

ORAU State Training Classroom Course Schedule 
FY09 & FY10
RETAIL FOODS

 

FD108 - Temporary Food Establishments

Course Description: The purpose of this introductory 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.

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

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

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

• • Prerequisite: N/A
  • CEU Credits: 1.2
  • Course Duration: 2 days
  • Enrollment is limited to 50

FY09 Dates	Location	Registration Contact	FDA/ORA Trainer
11/18-19/08	Bandera, TX	Ruth Hendy 512-834-6753 x2050 Ruth.hendy@dshs.state.tx.us	Janet Williams 301-796-4534 Janet.Williams@fda.hhs.gov
10/28-29/08	Annapolis, MD	Karen Merrey Maryland Dept. of Health 410-767-8431 kmerrey@dhmh.state.md.us	George Dawson 301-796-4527 George.Dawson@fda.hhs.gov
12/02-03/08	Reno, NV	Cindy Ulch 775-623-6591 culch@health.nv.gov	Will Bet-Sayad 301-796-4523 Will.Bet-Sayad@fda.hhs.gov
03/30-31/09	TBD, Missouri	Russell Lilly Missouri Dept. of Health 579-751-6095 Russell.Lilly@dhss.mo.gov	Janet Williams 301-796-4534 Janet.Williams@fda.hhs.gov
04/01-03/09	Madison, WI	Wayne Kopp 608-224-4718 Wayne.kopp@wi.gov	Will Bet-Sayad 301-796-4523 Will.Bet-Sayad@fda.hhs.gov
04/27-28/09	Sturbridge, MA	Beth Altman MA Food Protection Program Jamaica Plan, NY 614-983-6769 Beth.Altman@state.ma.us	George Dawson 301-796-4527 George.Dawson@fda.hhs.gov

 

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FD112 - Food Code

Course Description: This introductory 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.

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

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

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

• • Prerequisite:  N/A
  • CEU Credits: 1.8
  • Course Duration: 3 days
  • Enrollment is limited to 60 (Larger groups may require modifying course delivery)

FY09 Dates	Location	Registration Contact	FDA/ORA Trainer
01/12-14/09	Pierre, SD	Ron Zabrocki 505-248-4264 Ronald.Zabroski@IHS.gov	Janet Williams 301-796-4534 Janet.Williams@fda.hhs.gov
02/03-05/09	St. Louis, MO	Russell Lilly Missouri Dept. of Health 573-751-6095 Russell.Lilly@dhss.mo.gov	Janet Williams 301-796-4534 Janet.Williams@fda.hhs.gov
10/06-08/09	Virgina	Pamela Miles 804-786-0412 Pamela.miles@vdacs.virginia.gov	Will Bet-Sayad 301-796-4523 Will.Bet-Sayad@fda.hhs.gov

 

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FD207 - Plan Review

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.

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

• • Demonstrate an ability to read blueprints
  • 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
  • Write stipulations and communicate hazards to facility managers through applying the requirements found in the Plan Review Guide

Target 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
  • Prerequisite:   Must possess a working knowledge of the jurisdictions food code, risks associated with foodborne illnesses, and the necessary control measures.
  • CEU Credits: 1.7
  • Course Duration: 2 ½ days
  • Enrollment is limited to 40

FY09 Dates	Location	Registration Contact	FDA/ORA Trainer
12/02-04/08	Macon, GA	Giles Roberts 404-657-4660 gfroberts@dhr.state.ga.us	Jonathan Gardner 301-796-4526 Jonathan.Gardner@fda.hhs.gov
12/09-11/08	Gulfport, MS	Charlene Bruce 601-576-7689	Janet Williams 301-796-4534 Janet.Williams@fda.hhs.gov
01/27-29/09	St. Paul, MN	Michael Nordos 651-201-4511	Jonathan Gardner 301-796-4526 Jonathan.Gardner@fda.hhs.gov
03/17-19/09	Salt Lake City, UT	Ron Marsden Utah Dept. of Health 801-538-6191 rmarsden@utah.gov	Janet Williams 301-796-4534 Janet.Williams@fda.hhs.gov
3/30-04/01/09	Madison, WI	Wayne Kopp 608-224-4718 Wayne.kopp@wi.gov	Will Bet-Sayad 301-796-4523 Will.Bet-Sayad@fda.hhs.gov
05/05-07/09	Ripley, WV	Jessica Lucas 304-558-6999	Jonathan Gardner 301-796-4526 Jonathan.Gardner@fda.hhs.gov
07/15-17/09	Phoenix, AZ	Ben Stepleton AZ Dept. of Health Services 602-364-3140	Janet Williams 301-796-4534 Janet.Williams@fda.hhs.gov

 

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FD215 - Managing Retail Food Safety  

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.

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

• • 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.
  • Apply the “process approach” of HACCP to routine inspections of retail and food service operations.
  • 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.)

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

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: http://www.fsis.usda.gov/OPHS/NACMCF/past/JFP0998.pdf

• • CEU Credits: 2.2
  • Course Duration: 3 days
  • Enrollment is limited to 50

FY09 Dates	Location	Registration Contact	FDA/ORA Trainer
10/21-23/08	Brooks, CA	IHS	Jonathan Gardner 301-796-4526 Jonathan.Gardner@fda.hhs.gov
01/14-16/09	Pierre, SD	IHS Ron Zabrocki 505-248-4264 Ronald.zabrocki@ihs.gov	Allen Gelfius 301-796-4517 Allen.Gelfius@fda.hhs.gov
03/17-19/09	Omaha, NE	George Hanssen 402-471-2536 GHanssen@agr.ne.gov	Allen Gelfius 301-796-4517 Allen.Gelfius@fda.hhs.gov
04/13-14/09	Monterrey, CA	Rebecca Ing 415-499-6919 rng@co.marin.ca.us	Allen Gelfius 301-796-4517 Allen.Gelfius@fda.hhs.gov
07/07-09/09	Reynoldsburg, OH	Darlene McDonnnell 614-728-6250 McDonnell@mail.agri.state.oh.us	Allen Gelfius 301-796-4517 Allen.Gelfius@fda.hhs.gov
07/14-16/09	Lansing, MI	Suzanne Kidder 616-356-0609 Kidders@michigan.gov	Allen Gelfius 301-796-4517 Allen.Gelfius@fda.hhs.gov
FY10	Columbia, SC	TBD	Allen Gelfius 301-796-4517 Allen.Gelfius@fda.hhs.gov

 

 

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