Training and Continuing Education

State Training Team Schedule - Retail Food Schedule

State Training FY11 Classroom Schedule & Registration Contacts

RETAIL FOOD

FD108 Temporary Food Establishments
FD112 Food Code
FD207 Plan Review
FD215 Managing Retail Food Safety
FD??? Risk-Based Inspection Methods
FD312 Special Processes at Retail

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

Date Location Registration Contact FDA/ORA Trainer
8/2-3/2011 Torrington, Ct Tracey Weeks
Tracey.weeks@po.state.ct.us
301-796-4475
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
5/11-12/2011 Syracuse, NY Barb Gerzonich
Bmg02@health.state.ny.us
518-402-7600
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
301-796-4475

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: 2.0
Course Duration: 3 days

Enrollment is limited to 100 (Larger groups may require modifying course delivery)

Date Location Registration Contact FDA/ORA Trainer
2/8-10/11 Memphis, TN Lori LeMaster
615-741-8531
lori.lemaster@tn.gov
Will Bet-Sayad
301-796-4523
will.bet-sayad@fda.hhs.gov
3/14-17/11 Albuquerque, NM   Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov
5/10-12/11 Indianapolis, IN Sharon Farrell
317-233-7314
sfarrell@isdh.in.gov
Will Bet-Sayad
301-796-4523
will.bet-sayad@fda.hhs.gov
5/24-26/11 Virginia Beach, VA Pamela Miles
804-786-0412
Will Bet-Sayad
301-796-4523
will.bet-sayad@fda.hhs.gov
8/9-11/11 Chapel Hill, NC Anna Beamer
919-715-3205
Anna.beamer@ncdenr.gov
Will Bet-Sayad
301-796-4523
will.bet-sayad@fda.hhs.gov

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 Reference Manual 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 Reference Manual

Target Audience: Federal, state and local regulators conducting plan reviews for retail food establishments (restaurants, grocery stores, caterers, schools, institutions).

Prerequisite: Have a working knowledge of the Food Code requirements, contributing factors associated with foodborne illnesses, and the necessary control measures.

CEU Credits: 1.9
Course Duration: 2 ½ days
Enrollment is limited to 40
Date Location Registration Contact FDA/ORA Trainer
11/16-18/10 Boise, Id Pat Guzzle
guzzlep@dhw.idaho.gov
208-334-5936
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
240-796-4475
1/25-27/11 Reynoldsburg, Oh Jean Hayden
jean.hayden@odh.ohio.gov
208-334-5937
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
240-796-4475
Postponed Omaha, Ne
(IHS)
Ron Zabrocki
ron.zabrocki@ihs.gov
208-334-5938
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
240-796-4475
3/8-11/11 Anchorage, Ak Mike Gentry
mike.gentry@alaska.gov
(907) 269-7596
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
240-796-4475
4/26-28/11 Cambridge, Ma Linda Sperando
Linda.Sperandio@state.ma.us
617-983-6767
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
240-796-4475
6/14-16/11 Hartford, Ct Tracey Weeks
Tracey.weeks@po.state.ct.us
617-983-6768
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
240-796-4475
6/6-8/11 Princeton, NJ William Manley
william.manley@doh.state.nj.us
609-826-4935
Deirdra Scarborough
Deirdra.scarborough@fda.hhs.gov
240-796-4475

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: Read 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
Date Location Registration Contact FDA/ORA Trainer
10/26-28/10 Little Rock, Arkansas Teresa Bullock
Teresa.Bullock@arkansas.gov
501-661-2171
Deirdra Scarborough
Deirdra.Scarborough@fda.hhs.gov
301-796- 4475
2/8-10/11 Ponce, Puerto Rico Mariely Ortiz Cruz
mortiz@salud.gov.pr
787-765-2929
Janet Williams
Janet.Williams@fda.hhs.gov
301-796-4534
3/1-3/11 San Diego, CA Susan Strong
Susan.Strong@cdph.ca.gov
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov
6/28-30/11 Bay Area (CA) Susan Strong
Susan.Strong@cdph.ca.gov
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov
7/25-27/11 TBD, Maryland Gwendolyn John
GJohn@dhmh.state.md.us
410-767-8412
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov

FDxxx Risk-Based Inspection Methods

Course Description: This workshop builds upon concepts learned in FD215 Managing Retail Food Safety and is designed to further enhance the knowledge, skills, and abilities of food safety inspection officers in conducting risk-based inspections. Topics include:

  • Differences between determining code compliance and active managerial control during inspections
  • How to maximize the effectiveness of routine inspections to assist retail and foodservice operators with achieving active managerial control over foodborne illness risk factors
  • Strategies for prioritizing limited time during inspections to effectively assess the active managerial control of foodborne illness risk factors
  • Using inspectional observations, science, and Hazard Analysis and Critical Control Point (HACCP) principles to determine the most appropriate on-site and long-term corrective actions for out-of-control risk factors
  • Enhancing communication and in-service training during inspections to improve understanding and more effectively motivate behavior change,

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

  • Compare and contrast inspection methods used for determining code compliance versus assessment of active managerial control
  • Identify strategies used to prioritize limited time during inspections to focus on the activities and practices most likely to lead to foodborne illness outbreaks if not controlled
  • Describe inspectional methods that can be used to more effectively assess the active managerial control of foodborne illness risk factors during routine inspections.
  • Determine the most appropriate on-site and long-term corrective action for out-of-control risk factors.
  • Discuss ways to more effectively communicate food safety concepts to food employees

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

Prerequisite: FD215 Managing Retail Food Safety, Read Annexes 4 and 5 of the 2009 FDA Food Code

CEU Credits: TBD
Course Duration: 1 day
Enrollment is limited to 50
Dates Location Registration Contact FDA/ORA Trainer
TBD Various locationsthroughout FL Milton Lowry
850-245-5520
lowrym@doacs.state.fl.us
Alan Tart
404-253-1267
AlanTart@fda.hhs.gov

FD312 Special Processes at Retail

Course Description: This course explores the specific types of food processing in retail food establishments which are required by the FDA Food Code to have a variance and mandatory HACCP plan. Topics will include:

  • Smoking
  • Curing
  • Use of Food Additives
  • Reduced Oxygen Packaging
  • Live Molluscan Shellfish Tanks
  • Sprouted Seeds
  • Processing and Packaging Juice
  • Custom Processing of Animals
  • Any other process determined by a Regulatory Authority to require a variance/HACCP plan

The course will focus on the microbiology of these various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with each process. Particular emphasis will be placed on reduced oxygen packaging (ROP) in retail settings. The course will include practical evaluation of various food samples, verification and validation of HACCP plans, and approaches to conducting inspections.

Objectives: Upon completion participants will be able to:

  • Recognize special processes at retail that require a mandatory HACCP plan
  • Identify possible hazards associated with the foods made using these special processes
  • Identify control measures available to prevent, reduce, or eliminate the hazards

Target Audience: State and local regulators conducting inspections in retail food establishments (retail and food service settings) where these special forms of processing are performed on-site.

Course Level: Intermediate to Advanced

Prerequisite: Students should have an understanding of the principles and application of Hazard Analysis Critical Control Points (HACCP) and experience inspecting retail establishments. They should have read and become familiar with the NACMCF HACCP Principles and Application Guidelines. They should also complete the online courses available through ORA U for Level I certification. Ideally, participants should be well versed in the application of the FDA Model Food Code (2005 edition with 2007 Supplement) and should have completed FD215-Managing Retail Food Safety.

CEU Credits: 1.8
Course Duration: 2 days
Enrollment is limited to 80
Dates Location Registration Contact FDA/ORA Trainer
11/2-3/10 Omaha, NB George Hanssen
402-471-2536
Allen Gelfius
301-796-4517
Allen.Gelfius@fda.hhs.gov
11/30-12/1/10 Topeka, KS Adam Inman
785-296-5600
Adam.Inman@KDA.KS.GOV
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov
12/9-10/10 San Antonio, TX
(for Army)
Chief Paul Jordan Allen Gelfius
301-796-4517
Allen.Gelfius@fda.hhs.gov
12/13-15/10 San Antonio, TX Ruth Hendy Allen Gelfius
301-796-4517
Allen.Gelfius@fda.hhs.gov
1/11-12/11 Washington, DC Robert Sudler
202-535-2180
Allen Gelfius
301-796-4517
Allen.Gelfius@fda.hhs.gov
1/25-26/11
POSTPONED TO FY12 - State Request
Albany, NY John Luker
518-457-5382
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov
2/1-2/11 Louisville, KY Pam Hendren
502-564-7181 x3715
PamelaM.Hendren@ky.gov
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov
2/8-9/11 Phoenix, AZ Harmony Duport
602-364-3138
Allen Gelfius
301-796-4517
Allen.Gelfius@fda.hhs.gov
23/28-30/11 Bismarck, ND Kenan Bullinger
701-328-1292
kbulling@nd.gov
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov
4/12-13/11 Helena, MT Christine Cox
406-444-2089
Allen Gelfius
301-796-4517
Allen.Gelfius@fda.hhs.gov
5/03-04/11 Casper, WY Linda Stratton
307-777-6592
Allen Gelfius
301-796-4517
Allen.Gelfius@fda.hhs.gov
5/24-25/11 Jefferson City, MO Russell Lilly
417-895-6917
Russell.Lilly@dhss.mo.gov
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov
9/21-22/11 Plymouth, MA Michael J. Moore
617-983-6754
michael.moore@state.ma.us
Alan Tart
404-253-1267
Alan.Tart@fda.hhs.gov

 

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