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U.S. Department of Health and Human Services

Training and Continuing Education

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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

 

Dates                Location           Registration Contact                 FDA/ORA Trainer

8/2-3/2011         Torrington, Ct      Tracey Weeks                            Deirdra Scarborough

                                                 Tracey.weeks@po.state.ct.us      Deirdra.scarborough@fda.hhs.gov

                                                                               301-796-4475

 

5/11-12/2011    Syracuse, NY     Barb Gerzonich                          Deirdra Scarborough

                                                Bmg02@health.state.ny.us         Deirdra.scarborough@fda.hhs.gov

518-402-7600                             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)

 

Dates                Location                       Registration Contact                 FDA/ORA Trainer                     

 

2/8-10/11           Memphis, TN                 Lori LeMaster                            Will Bet-Sayad

                                                             615-741-8531                            301-796-4523

                                                             lori.lemaster@tn.gov                  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                            Will Bet-Sayad

                                                           317-233-7314                             301-796-4523

                                                           sfarrell@isdh.in.gov                   will.bet-sayad@fda.hhs.gov

 

5/24-26/11         Virginia Beach, VA        Pamela Miles                            Will Bet-Sayad

804-786-0412                            301-796-4523       
        
Pamela.Miles@vdacs.virginia.gov    will.bet-sayad@fda.hhs.gov

 

8/9-11/11           Chapel Hill, NC             Anna Beamer                            Will Bet-Sayad

                                                            919-715-3205                            301-796-4523                                                                     

                                                           Anna.beamer@ncdenr.gov           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

 

Dates                Location                       Registration Contact                 FDA/ORA Trainer

 

11/16-18/10       Boise, Id                       Pat Guzzle                                 Deirdra Scarborough

                                                           guzzlep@dhw.idaho.gov               Deirdra.scarborough@fda.hhs.gov

208-334-5936                                  240-796-4475

 

 

1/25-27/11         Reynoldsburg, Oh         Jean Hayden                             Deirdra Scarborough

                                                          jean.hayden@odh.ohio.gov          Deirdra.scarborough@fda.hhs.gov

208-334-5937                                                         240-796-4475

 

Postponed         Omaha, Ne                   Ron Zabrocki                             Deirdra Scarborough

                        (IHS)                            ron.zabrocki@ihs.gov                  Deirdra.scarborough@fda.hhs.gov

208-334-5938                                                         240-796-4475

 

 

3/8-11/11           Anchorage, Ak              Mike Gentry                               Deirdra Scarborough

                                                            mike.gentry@alaska.gov             Deirdra.scarborough@fda.hhs.gov

                                                            (907) 269-7596                           240-796-4475

 

4/26-28/11         Cambridge, Ma             Linda Sperando                           Deirdra Scarborough

                                                           Linda.Sperandio@state.ma.us      Deirdra.scarborough@fda.hhs.gov

617-983-6767                                                          240-796-4475

 

6/14-16/11         Hartford, Ct                   Tracey Weeks                            Deirdra Scarborough

                                                            Tracey.weeks@po.state.ct.us     Deirdra.scarborough@fda.hhs.gov

617-983-6768                                                           240-796-4475

 

6/6-8/11            Princeton, NJ                William Manley                           Deirdra Scarborough

                                                           william.manley@doh.state.nj.us    Deirdra.scarborough@fda.hhs.gov

                                                           609-826-4935                                                             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

 

Dates                 Location                    Registration Contact                  FDA/ORA Trainer

 

10/26-28/10       Little Rock, Arkansas    Teresa Bullock                           Deirdra Scarborough

                                                            501-661-2171                             301-796- 4475                                                              
                                                           
Teresa.Bullock@arkansas.gov     Deirdra.Scarborough@fda.hhs.gov

 

2/8-10/11           Ponce, Puerto Rico       Mariely Ortiz Cruz                      Janet Williams

                                                            mortiz@salud.gov.pr                   Janet.Williams@fda.hhs.gov

                                                            787-765-2929                             301-796-4534

                                                           

3/1-3/11            San Diego, CA              Susan Strong                             Alan Tart

                                                                                                            404-253-1267

                                                            Susan.Strong@cdph.ca.gov       Alan.Tart@fda.hhs.gov

 

6/28-30/11         Bay Area (CA)               Susan Strong                            Alan Tart

                                                                                                            404-253-1267

                                                            Susan.Strong@cdph.ca.gov       Alan.Tart@fda.hhs.gov

 

7/25-27/11         TBD, Maryland              Gwendolyn John                         Alan Tart

                                                            410-767-8412                             404-253-1267

                                                            GJohn@dhmh.state.md.us          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 locations            Milton Lowry                              Alan Tart

                        throughout FL                 850-245-5520                             404-253-1267

                                                             lowrym@doacs.state.fl.us           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                         Allen Gelfius

                                                            402-471-2536                               301-796-4517

                                                                                                              Allen.Gelfius@fda.hhs.gov

 

11/30-12/1/10    Topeka, KS                   Adam Inman                              Alan Tart

                                                            785-296-5600                             404-253-1267

                                                            Adam.Inman@KDA.KS.GOV      Alan.Tart@fda.hhs.gov

 

 

12/9-10/10         San Antonio, TX            Chief Paul Jordan                      Allen Gelfius

                        (for Army)                                                                     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                            Allen Gelfius

                                                            202-535-2180                             301-796-4517

                                                                                                           Allen.Gelfius@fda.hhs.gov

 

1/25-26/11         Albany, NY                   John Luker                                Alan Tart

POSTPONED TO FY12 – State Request          518-457-5382                               404-253-1267

                                                                                                           Alan.Tart@fda.hhs.gov

 

2/1-2/11            Louisville, KY                Pam Hendren                            Alan Tart

                                                            502-564-7181 x3715                   404-253-1267

                                                            PamelaM.Hendren@ky.gov        Alan.Tart@fda.hhs.gov

 

2/8-9/11            Phoenix, AZ                  Harmony Duport                        Allen Gelfius

                                                            602-364-3138                            301-796-4517

                                                                                                           Allen.Gelfius@fda.hhs.gov

 

3/28-30/11         Bismarck, ND                Kenan Bullinger                         Alan Tart

                                                            701-328-1292                             404-253-1267

                                                            kbulling@nd.gov                        Alan.Tart@fda.hhs.gov

 

4/12-13/11         Helena, MT                    Christine Cox                            Allen Gelfius

                                                            406-444-2089                             301-796-4517

                                                                                                           Allen.Gelfius@fda.hhs.gov

 

5/03-04/11         Casper, WY                  Linda Stratton                           Allen Gelfius

                                                            307-777-6592                             301-796-4517

                                                                                                           Allen.Gelfius@fda.hhs.gov

 

5/24-25/11         Jefferson City, MO        Russell Lilly                               Alan Tart

                                                            417-895-6917                            404-253-1267

                                                            Russell.Lilly@dhss.mo.gov        Alan.Tart@fda.hhs.gov

 

9/21-22/11         Plymouth, MA               Michael J. Moore                       Alan Tart

                                                            617-983-6754                             404-253-1267

                                                            michael.moore@state.ma.us      Alan.Tart@fda.hhs.gov