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U.S. Department of Health and Human Services

Training and Continuing Education

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ORAU Course Catalog 2013 - FOODS

 

 

Course ID:             FD107
Course Title:         Egg Safety Inspection
 
Course Description: The skills and knowledge obtained by the investigator during this course will provide the learner with the foundation of knowledge and skills to detect public health risks at egg laying facilities as described under 21 CFR Part118. The learner will be intimately involved in class room lecture, discussion and interactive activities designed to re-enforce learning and develop critical thinking skills required to conduct environmental and egg sampling, appropriately follow biosecurity and safety protocols commonly implemented during a farm investigation. Coursework includes a site visit to egg laying facility and exercises containing conditions that have been found on farms to develop the learner’s observation skills.
 
Course Goal: Provide FDA inspectors with the foundation of knowledge and skills to implement new safety requirements as illustrated in 21 CFR Part 118 and detect the public health risk in egg production facilities on the farm.
 
Course Objectives: By the end of the Egg Safety course the learner will have been presented with following key concepts that will enable the learner to effectively indentify, report, and document findings that support enforcement of applicable laws and regulations in 21 CFR Part 118:
  1. Definitions used in 21 CFR Part 118
  2. How to describe the intent of the Egg Safety Regulation
  3. Understand the content of Egg Safety Regulation
  4. Know the appropriate Biosecurity procedures for performing an Inspection
  5. List required personal protective equipment (PPE) for conducting an egg inspection
  6. Demonstrate proper use of PPE in the field environment
  7. Identify environmental conditions that may compromise safety during egg safety inspections
  8. Demonstrate appropriate sampling techniques
  9. Identify, document, and cite the observations during an egg safety inspection
 
Target Audience: This course is designed for FDA investigators and state inspectors who conduct investigations/inspections under the final egg rule 21 CFR Par 118, or under FDA contracts.
 
IMPORTANT: All investigators are required to have completed respirator training and fitted for either a half mask, full face mask or paper respirator.  Failure to provide a training certificate to your Regional Training Officer will disqualify you for this course. You will be required to bring your respirator with you to the course.
  1. Investigators who own or have birds at their residence are prohibited from conducting investigations at poultry facilities.
  2. Bring comfortable clothing for the farm visit, conditions in TYVEC suites can get hot (you will most likely perspire), no open toed shoes.
  3. The field trip activities in the laying houses can be strenuous and you can be subject to tight quarters, heights, getting dirty, and odors that will permeate your clothing.
  4. If you have medical conditions or close proximity to live animals and manure cause you anxiety, talk to your supervisor before attending.
     
Commissioned Public Health Officers are authorized to wear comfortable civilian gear for the day of the farm visit per CAPT Diane Schaffer. Uniform is to be worn for classroom lecture and exercises.
 
Prerequisites: Completion of the ORA New Hire training curriculum, FDA: Level I or six (6) month district training program if hired prior to January 1, 2002 and not Level I.
 
Course Duration:  4 Days
CEU: 2.8
 
Course ID:             FD108
Course Title:         Temporary Food Establishments
 
Course Description: The purpose of this 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.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Apply the standards found in the “Pre-Operational Guide for Temporary Food Establishments” to perform reviews of applications from site coordinators and vendors.
  2. Conduct menu reviews.
  3. 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.
 
Prerequisites: None
 
Course Duration:  2 Days
CEU: 1.4
 
Course ID:             FD111
Course Title:         Temporary Food Establishments Using ICS (NEW)
 
Course Description: The purpose of this introductory course is to outline the key elements for conducting application reviews and inspections of temporary food establishments, including special events. Emphasis will be placed on proper design and location of food storage, preparation and serving operations and sanitary facilities. The course will also enable participants to apply the use of ICS and forms in a temporary food establishments setting. Methods of instruction include lectures with hands-on group exercises and discussion to reinforce basic concepts.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Apply the standards found in the “Pre-Operational Guide for Temporary Food Establishments” to perform reviews of applications from site coordinators and vendors.
  2. Conduct menu reviews.
  3. Perform pre-operational and operational inspections of temporary food establishments.
  4. Apply ICS principles and forms in a special event setting.
 
Target Audience: Federal, State, Local and Tribal Regulators conducting application reviews and inspections of temporary food establishmentsor special events.
 
Prerequisite: Prior to attending classroom courses the following FEMA web courses must be completed and verified the DHRD training officer. The courses may be located at http://training.fema.gov/IS/NIMS.asp
 
Prerequisite web courses:
  1. ICS-100 Introduction to ICS for FDA or  ICS-100 Introduction to ICS
  2. ICS-200Basic ICS
  3. ICS 700.A National Incident Management System (NIMS), An Introduction
  4. ICS 800.B National Response Framework, An Introduction
 
Course Duration:  2.5 Days
CEU: Pending
 
Course ID:                FD112
Course Title:            Food Code
 
Course Description: The 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.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Evaluate a food establishment for compromises in food safety based on the code, public health rationale and science.
  2. Discuss various means of corrective action.
 
Target Audience: Federal, State and Local Regulators conducting inspections of retail food establishments.
 
Prerequisites: None
 
Course Duration:  3 Days
CEU: Pending
 
Course ID:             FD118
Course Title:         Fundamentals of Interstate Travel Inspections
 
Course Description: The Fundamentals of Interstate Travel Inspections course introduces participants to the techniques and resources to deliver consistent information about the FDA Food Code and Code of Federal Regulation as they apply to interstate conveyances, support facilities and suppliers to prevent the introduction or spread of communicable diseases through proper waste, water, and food handling. The course also outlines how to recognize and document objectionable public health conditions encountered during investigations. In addition to classroom lectures, students will participate in group discussions and classroom and field exercises to reinforce their comprehension of the content delivered. Document the objectionable conditions and interstate commerce of water, food, or the conveyance as needed for official regulatory action
 
Course Objectives:
Upon completion of the course, the participant will be able to:
  1. Identify deficiencies in potable and non-potable watering points at trains, aircraft, catering facilities and other support facilities.
  2. Identify flow and possible contamination points concerning plan reviews of aircraft, train, and support facilities.
  3. Examine on site locations of aircraft and railways for potable and non-potable sites; discuss corrective actions that are needed.
  4. Examine backflow devices and determine importance of types and proper use for cross connection control.
  5. Apply the principals of risk based inspections to airline catering operations based on the 2009 Food Code.
 
Target Audience:Level I Certified FDA Consumer Safety Officers who conduct interstate travel inspections of aircraft, vessels, passenger rail and bus systems and their support facilities and suppliers.
 
Prerequisites: Prior to attending, nominees must:
View the assigned DVDs with the assignments; you will be mailed the DVDs with additional instructions. There is also a field for your signature and date ensuring that the modules were completed before the course.
 
Course Completion Requirements:
To successfully complete this course and receive a course certificate with Continuing Education Units* (CEUs), each participant will be required to:
  1. Complete pre-course assignments
  2. Be on time and attend the entire course
  3. Participate in class discussions, exercises, workshops, on site visits, and presentations
  4. Pass the course assessment(s)

Course Assessments/Exam Policy*
As an authorized provider of Continuing Education Units accredited through the International Association for Continuing Education and Training (IACET), DHRD courses are required to have an assessment(s) component (knowledge & application) to evaluate the effectiveness of the training presented and the participant’s grasp of the material covered. Participants will receive only a pass/fail score. Minimum passing score is 70%.
 
Course Duration:  4.5 Days
CEU: Pending
 
Course ID:             FD150
Course Title:         Food Core I: Good Manufacturing Practice 110
 
Course Description: This course provides comprehensive coverage of the Good Manufacturing Practice (GMP) regulations, 21 CFR 110. On completion of this course, students will have the skills and knowledge to identify food processing control deficiencies, food processing facility deficiencies, food processing plant plumbing deficiencies, sanitation deficiencies, and personnel related food safety deficiencies, to apply the appropriate sections of the GMP regulations in citing the observed food safety deficiencies, and to relate the GMP deficiency observation of an adulteration charge under the FD&C Act. The knowledge and skills investigators obtain through this course will result in an increased protection of the public health.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Identify products regulated under 21 CFR 110
  2. Identify 21 CFR 110 violations including but not limited to water system safety, equipment design and fabrication, food contact surface maintenance and sanitation, employee practices and health, pest control, and food processing controls.
  3. Identify the food safety hazards created by 21 CFR 110 violations.
  4. Evaluate and categorize filth based on the significance to public health.
 
Target Audience: Those that inspect food manufacturing plants or review or take action on these inspection reports such as investigators, supervisors, or compliance officers. This course will be a prerequisite for all advanced food courses will be required for those seeking level II food certification.
 
Prerequisite: Completion of the ORA New Hire training curriculum prior to attending.
 
Course Duration:  5 Days
CEU: 3.4
 
Course ID:             FD151
Course Title:         Food Core II: Inspection Techniques and Evidence Development
 
Course Description: This course covers a review of FDA case work, inspection preparation and planning, case development strategies, aseptic sample collections, unit-by-unit examinations, microbiological inspections. There is intensive “hands-on” experience during class covering sampling, conducting reconciliation exams, and writing affidavits, FDA 483s, and EIRs. On completion of this course, the student will have the skills and knowledge to effectively complete a complicated domestic food safety assignment that will result in increased protection of the public health.
 
Course Objectives:
Upon Completion of the course, the participant will be able to:
  1. Identify common types of evidence used in food cases
  2. Prepare a well constructed FD-483
  3. Demonstrate ability to collect aseptic and micro samples
  4. Document a unit by unit examination
  5. Conduct reconciliation exam
 
Target Audience:  Those that inspect food manufacturing plants or review or take action on these inspection reports such as investigators, analysts, supervisors, or compliance officers. This course will be a prerequisite for all advanced food courses will be required for those seeking level II food certification.
 
Prerequisite: Completion the ORA New Hire training curriculum prior to attending.
 
Course Duration:  4.5 Days
CEU: 3.4
 
Course ID:             FD152
Course Title:         Food Core III: Food Processing and Technology 
 
Course Description: This course provides an overview of the basic principles in food processing, technology, and associated equipment used to ensure the safety of manufactured foods. Coursework includes detailed studies of food microbiology, food characteristics and properties, food chemistry, thermal processing and heat transfer, fluid flow, emerging technologies, preservation technologies, fillers and packaging technology. Extensive “hands-on” experience with processing equipment is provided in a pilot laboratory setting. The skills and knowledge obtained by Investigators through this course will provide a strong foundation in food safety inspections for manufactured foods.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Identify the factors and characteristics affecting the growth, control and destruction of microorganisms.
  2. Describe the basic principles of heat transfer.
  3. Describe the interaction of food, product formulation, and microorganisms as applied to food processing and packaging.
  4. Identify the various types of processing equipment, instrumentation, and technology associated with food manufacturing, and their corresponding characteristics and problematic areas.
  5. Describe the use and characteristics of emerging food processing technologies.
  6. Identify the characteristics of packaging materials, including design, integrity, and protective properties for managing risks associated with processed foods.
 
Target Audience: FDA investigators, state inspectors, compliance officers, and supervisors who are actively engaged in the inspection of food manufacturing plants, or review or take compliance action on inspection reports. This course will become a prerequisite for advanced food courses and those seeking level II food certification.
 
Prerequisite: Completion of the ORA New Hire training curriculum prior to attending (FDA: Level I; State: Basic Food Inspection Training Curriculum as referenced in Standard 2, Manufactured Food Regulatory Program Standards).
 
Course Duration:  4.5 Days
CEU: 3.3
 
Course ID:             FD153
Course Title:         Food Core IV: Preventive Control (Under Development for FY13)
 
Course Description:
 
Course Objectives:
 
Target Audience:
 
Prerequisite:
 
Course Duration: Pending
CEU: Pending
 
Course ID:  FD180 
Course Title:  Food Good Manufacturing Practice, Application and Evidence Development 
 

Course Description: Through a combination of e-learning web courses, instructor-led discussion, hands-on exercises, and classroom participation the participant will learn how to apply GMP regulations in food processing, storage, and distribution operations to determine compliance with the FD&C Act, determine whether a firm’s processes and controls ensure safe food products , collect and document evidence to support regulatory action and write detailed objectionable conditions statements of observations. The knowledge and skills investigators obtain through this course will provide a strong foundation in food safety inspections for manufactured foods. (Formerly this curriculum content was delivered through the FD150/Core 1 and FD151/Core 2 courses.)

 
Course Objectives: Apply food GMPs to evaluate food production systems, processes, and practices to assess risks associated with the food product.
 
Enabling Learning Objectives: At the completion of this course the participant will be able to:
  1. Identify food GMP deficiencies and relate to potential food safety risk.
  2. Identify the potential hazard associated with the food, process, and environment and differentiate their significance.
  3. Evaluate the firm’s controls measures for significant food safety hazards.
  4. Collect and document evidence to support regulatory actions
 
Target Audience: This course is designed for FDA investigators, state inspectors, compliance officers, and supervisors who are actively engaged in the inspection of food manufacturing plants, or review or take compliance action on inspection reports. This course will become a prerequisite for advanced food courses.
 
Prerequisites:
Prior to attending, nominees must:
  1. Have completed their new hire training curriculum (FDA: Level I, including the audit, or completion of 6 month district training program (includes 3 week new hire program) if hired prior to Jan 1, 2002 and not Level I; State: Basic Food Inspection Training Curriculum as referenced in Standard 2, Manufactured Food Regulatory Program Standards
  2. Food Microbiology Control web course series, MIC 01-15 (States will have completed this web course series in their new hire training curriculum)
  3. HHSU Course Title: FDAORAHQ Risk Management in 7 Steps DHRD assigned course number: MP121 LMS Course #: 00027874 - use this number to search for the course
 
The online courses listed below may be accessed at http://www.fda.gov/Training/ForStateLocalTribalRegulators/ucm120925.htm
  1. Pest Control in Food Establishments
  2. Plumbing Control for Commercial Food Establishments
  3.  Food Labeling
  4. Risk Management in 7 Steps
 
Course Duration:  7 Days
CEU:  Pending


Course ID:             FD202
Course Title:         Conducting Acidified Food Inspections
 
Course Description: Conducting Acidified Food Inspections prepares FDA and State investigators to conduct Acidified Food inspections. The course provides the investigator instruction on acidified food regulations, determining whether a product is an acidified food or not, container integrity, and inspection techniques.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Apply the principles and concepts of acidification processes to assigned inspections both foreign and domestic
  2. Identify buffering capacity of food products when dealing with acidification processes
  3. Evaluate container closures and defects
  4. Interpret the regulations (21 CFR 108, 114) to determine if the firm is processing an acidified food
 
Target Audience: Investigators, analysts, supervisors, compliance officers who may be required to inspect canning operations involved in Acidified Food inspections.
 
Prerequisites:
  1. Have completed their ORA New Hire training curriculum (FDA: Level I; State: Standard 2, Manufactured Food Regulatory Program Standards, Basic Food Inspection Training)
  2. Have an active TURBO EIR account and have written a 483 in TURBO (FDA only)
  3. Have access to an acidified food processor for inspection after the course
  4. Completed and returned Attachment A by the deadline
 
Course Duration:  3.5 Days
CEU: 3.7
 
Course ID:             FD207
Course Title:         Plan Review for Food Inspections
 
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.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Demonstrate an ability to read blueprints
  2. 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
  3. 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.
 
Prerequisites: Must possess a working knowledge of the risks associated with foodborne illnesses and the necessary control measures.
 
Course Duration:  3 Days
CEU: 1.7
 
Course ID:             FD208
Course Title:         Plan Review for Interstate Travel Program
 
Course Description:
 
Course Objectives:
 
Target Audience:
 
Prerequisite:
 
Course Duration: Pending
CEU: Pending
 
Course ID:             FD215
Course Title:         Managing Retail Food Safety
 
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.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. 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.
  2. Apply the “process approach” of HACCP to routine inspections of retail and food service operations.
  3. 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
 
Prerequisites: 
  1. Know HACCP concepts
  2. Read NACMCP HACCP Principles and Application Guidelines
 
Course Duration:  3 Days
CEU: 2.2
 
Course ID:             FD218
Course Title:          Risk-Based Inspection Methods at Retail
 
Course Description: This interactive workshop builds upon concepts learned in FD215 Managing Retail Food Safety. Case studies, role playing, and simulated inspection exercises are used to enhance the critical thinking skills and techniques used by food safety inspection officers to conduct risk-based, regulatory inspections. Topics include:
  1. The elements of a risk-based routine inspection
  2. Key terms, laws/policies/procedures, required equipment, food safety hazards, foodborne illness risk factors, and key microbiological concepts related to risk-based inspections
  3. How to apply communication techniques to more effectively motivate behavior change
  4. Strategies for prioritizing inspection time and flow
  5. Assessing code compliance and active managerial control (AMC) during inspections and the reasons why assessing AMC is essential to public health
  6. Using inspectional observations, science, Hazard Analysis and Critical Control Point (HACCP) principles, and interviewing techniques to determine the most appropriate immediate corrective actions and long-term intervention strategies for out-of-control risk factors
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Apply foundational concepts related to risk-based inspections to evaluate the relative public health risk of various violations in given inspection scenarios
  2. Demonstrate the use of communication techniques to convey the public health significance of a given risk factor violation and obtain information necessary for determining code compliance and active managerial control in a simulated inspection exercise
  3. Apply time management and risk evaluation strategies to focus the inspection, set priorities, and determine inspection flow in a simulated inspection exercise
  4. Apply strategies to determine code compliance and active managerial control of foodborne illness risk factors in a simulated inspection exercise
  5. Analyze inspectional evidence to determine appropriate immediate corrective actions for out-of-control risk factors during a simulated inspection exercise
  6. Demonstrate the ability to develop an appropriate long-term intervention strategy with industry during a mock inspection/role playing exercise
 
Target Audience: Federal, State, and Local Regulators conducting inspections of retail food and food service inspection establishments.
 
Prerequisites: Prior to attending, participants must:
  1. Read Annex 4 and 5 of the 2009 FDA Model Food Code.
  2. Successfully complete the Food Code (FD112) training course (face-to-face or web-based version) or have equivalent mastery of the concepts
  3. Successfully complete all Level I courses in Standard 2 of the Voluntary National Retail Food Regulatory Program Standards (i.e. microbiology, communication skills, public health principles, etc.).
  4. Successfully complete the Communication Skills for Regulators web-based course (a certificate of completion must be provided to FDA prior to the start of the FD218 course)
 
Successful completion of Managing Retail Food Safety (FD215) or equivalent mastery of the concepts is highly recommended.
 
Course Duration:  2 Days
CEU: 1.5
 
Course ID:             FD219
Course Title:         Juice HACCP and Conducting Juice Inspections 
 
Course Description: Prepares FDA investigators and state inspectors to conduct Juice HACCP inspections. The course includes instruction on juice HACCP regulations, implementation of the juice HACCP regulations as applicable to juice processors, and the pre-requisite programs for juice HACCP (GMP’s, SSOP’s). Participants will enhance their ability to identify significant food safety hazards and their controls, perform their own hazard analysis, evaluate a juice HACCP plan or the controls in place in the absence of a plan, determine if the firm is implementing the plan and sanitation monitoring, document objectionable conditions, and apply the juice HACCP regulation – 21 CFR 120. In addition to classroom lectures, participants will be required to participate in a series of group discussions, exercises, and review of juice processes. This course complies fulfill training requirements established in the FDA Compliance Program Guidance Manual for those conducting domestic processor and importer juice HACCP inspections.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Identify HACCP principles and their application to juice inspections;
  2. Identify significant hazards and controls using the Juice HACCP Hazards and Controls Guidance;
  3. Evaluate a juice hazard analysis and HACCP Plan, and determine if HACCP and sanitation monitoring programs are being implemented in accordance with 21 CFR 120;
  4. Evaluate sanitation conditions in accordance with 21 CFR 110.
  5. Identify and document violations through observations and record review, and collect evidence to support regulatory action; and against unsafe product in accordance with 21 CFR 120.
 
Target Audience: FDA investigators, state inspectors, supervisors, and compliance officers, responsible for conducting juice HACCP inspections, review, or take compliance action on inspection reports
 
 Prerequisites: Prior to attending, nominees must:
  1. Complete ORA New Hire training curriculum prior to attending:
    a.    FDA: Level I
    b.    State: Basic Food Inspection Training Curriculum as referenced in Standard 2, 
           Manufactured Food Regulatory Program Standards
     
  2. Complete Foods GMPs 110 Course (FD150), Food Inspection Techniques and Evidence Development Course (FD151), and Food Processing and Technology Course (FD152); or have at least two (2) years manufactured food inspection experience prior to attending with supervisor’s concurrence.
  3. Complete ORAU “Basics of HACCP” web course series FDA16, 17, and 18
  4. FDA participants must have an active FACTS account
  5. Conduct at least one (1) juice HACCP inspection of a juice manufacturer (may be a training inspection) with someone who has completed the juice training. Provide name of firm, FEI number and date they conducted the inspection.
  6. Read the following documents prior to attending the course:
    a.  21 CFR 120
    b.  FDA “Guidance for Industry, Juice HACCP Hazards and Controls Guidance, 1st Edition
    c.  Juice HACCP Alliance “Juice HACCP Training Curriculum, First Edition disclaimer icon
 
Course Completion Requirements: To successfully complete this course and receive a course certificate with Continuing Education Units* (CEUs), each participant will be required to:
  1. Complete pre-course assignments
  2. Be on time and attend the entire course
  3. Participate in class discussions, exercises, workshops, and presentations
  4. Pass the course assessment(s)
 
Course Duration: 4.5
CEU: 3.4
 
Course ID:             FD241
Course Title:         Shellfish State Standardization Officer
 
Course Description: This is the final course in the series required for qualification as a State Shellfish Standardization Officer under the National Shellfish Sanitation Program. The course teaches the uniform application of the requirements of the NSSP Model Ordinance, and helps prepare the candidate for the field component of the standardization process. There is a brief review of HACCP principles as applied to shellfish processing plants; discussion of model sanitation standard operating procedures (SSOPs) and associated records; explanation of the requirements of the Model Ordinance from the requirements; and methods and forms for the review of the required records. Inspection and recording techniques are discussed.
 
Individuals seeking certification are required to pass a final exam with a minimum score of 70%. Certification as a State Standardization Officer is dependent upon satisfactory completion of this course and the field component of the standardization process. The field standardization component is not part of this course.
 
Methods of instruction used include course manuals, supplementary handouts, case examples, question/answer and discussion sessions, lecture, and audio-visual aids.
 
*Note: The State Standardization Officers who are currently certified have fulfilled the Basic Shellfish Sanitation course requirement.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Apply the HACCP Principles to the NSSP requirements
  2. Identify the sanitation requirements
  3. Identify additional Model Ordinance requirements
 
Target Audience: Regulators who are seeking qualification as State Shellfish Standardization Officers under the National Shellfish Sanitation Program.
 
Prerequisites: Satisfactory completion of each of the following courses:
  1. Basic Shellfish Plant Sanitation (FD140) training course
  2. National Seafood HACCP Alliance training course presented by AFDO
  3. Seafood HACCP Regulator training course
 
Course Duration: 3 Days
CEU: 1.9
 
Course ID:             FD242
Course Title:         Sanitary Surveys of Shellfish Growing Areas
 
Course Description: The purpose of this course is to teach applied methods of shoreline survey requirements and concepts. This course will familiarize the student with basic concepts of sanitation for shellfish growing and harvest areas. Methods of instruction include workshops, problem solving, case examples, and discussions. The specific subject matter will vary based on local needs. Examples of topics include: NSSP basic concepts and requirements, sanitary practices for commercial shellfish harvesters, biology of shellfish as related to public health, shellfish pollution, sampling, reporting, and record keeping requirements.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Apply methods of shoreline survey requirements and concepts
  2. Identify the basic concepts of sanitation for shellfish growing and harvest areas
  3. Identify the diseases associated with shellfish consumption and biology
 
Target Audience: Federal, State, and Local Regulators conducting inspections of shellfish growing areas.
 
Prerequisites: None
 
Course Duration: 3 Days
CEU: 1.7
 
Course ID:             FD243
Course Title:         Shellfish Patrol Evaluation
 
Course Description:
 
Course Objectives:
 
Target Audience:
 
Prerequisite:
 
Course Duration: Pending
CEU: Pending
 
Course ID:            FD245
Course Title:        Shellfish Plant Standardization
 
Course Description:  This course is designed for state and local government shellfish program personnel seeking knowledge in shellfish sanitation and NSSP inspection standardization. The course details the uniform application of NSSP Model Ordinance requirements and helps prepare the candidate for the field component of the standardization process. Emphasis will be placed on the public health aspects of shellfish plant inspections and areas of discussion include the introduction to the National Shellfish Sanitation Program (NSSP), plant premises, plant interior, water supply, plumbing, cross-connections, equipment and utensils, non-food contact surfaces, and records. Further review of HACCP principles for shellfish processing plants, sanitation requirements, inspection and recording techniques, and methods and forms for the review of required records will also be discussed. 
 
Course Objectives:
Upon completion of this course, participants will be able to:
  1. Apply consistent interpretation and application of the NSSP requirements
  2. List and discuss the basic equipment used in a processing plant
  3. Recognize and determine the various biological entities or function of shellfish biology applicable to sanitation and associated public health
  4. Apply the HACCP Principles to the NSSP requirements
  5. Identify the sanitation requirements
  6. Identify additional Model Ordinance requirements
 
Target Audience:  Regulators who conduct shellfish inspections and/or are seeking qualification as State Shellfish Standardization Officers under the National Shellfish Sanitation Program.
 
 
Course Duration: Pending
CEU: Pending
 
Course ID:            FD247
Course Title:         Seafood HACCP Train-the-Trainer (Presented by AFDO, SHA and IFPTI)
 
Course Description:
 
Course Objectives:
 
Target Audience:
 
Prerequisite:
 
 
Course Duration: Pending
CEU: Pending
 
Course ID:             FD249
Course Title:         Conducting Seafood Inspections 
 
Course Description: provides the basic components of conducting a Seafood HACCP inspection that would likely result in an acceptable inspection. Participants will enhance their ability to identify significant food safety hazards and their controls, perform their own hazard analysis, evaluate a HACCP plan or the controls in place in the absence of a plan, determine if the firm is implementing the plan and sanitation monitoring, collect evidence and document objectionable conditions in order to take action against unsafe product.
 
This course was converted and updated from the video series: Seafood HACCP Regulator Training Course, Encore Seafood Training and the Seafood HACCP Regulators Training Program (The Sequel) and also includes the updated Seafood Hazards Guide.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Identify and apply the components of a HACCP and cGMP
  2. Identify significant hazards and their controls using the Fish and Fishery Products Hazards and Controls Guidance Manual
  3. Determine if HACCP and sanitation monitoring programs are being implemented and in the absence of a plan or monitoring if controls are in place
  4. Evaluate sanitary conditions
  5. Document violations through observation and record review and to collect evidence to take regulatory action against unsafe product.
 
Target Audience: Those that inspect seafood processors or review or take action on these inspection reports such as FDA or state investigators, supervisors, or compliance officers. 
 
Prerequisites: National Seafood HACCP Alliance training course presented by AFDO
 
Course Duration: 3.5 Days
CEU: 3.1
 
Course ID:             FD304
Course Title:         Low Acid Canned Food Inspections
 
Course Description: This course will teach concepts and strategies related to conducting Low Acid Canned Food (LACF) and LACF warehouse inspections to FDA investigators/State inspectors. Participants will learn how to conduct intensive inspections to determine compliance with the, Food, Drug and Cosmetic Act, 21 CFR Parts 108, and 113... This course also discusses concepts, and definitions related to process establishment, including temperature and heat distribution, and heat penetration. The course also covers, process documentation, all types of retorts and common container integrity test methods used in the LACF industry.
 
This course will enhance the ability of participants to identify physical components of various retorts, determine if containers are being properly tested for integrity, evaluate processing records to recognize process deviations, and identify significant food safety hazards and their controls. Participants will increase proficiency in their inspection of automated retorts or processing systems by assuring that the system software has been adequately validated.
 
This face-to-face course includes interactive lectures, small group discussions, workshops, and practical exercises to reinforce the course objectives and content.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Apply thermal processing principles and concepts and Low Acid Canned Food (LACF) regulations (21 CFR 113 and 108) to both foreign and domestic inspections.
  2. Identify critical equipment, required instrumentation, and problematic areas of various retorts as required in accordance with 21 CFR 113.
  3. Conduct a variety of retort surveys using appropriate 3511 forms.
  4. Identify process and product related critical factors in LACF operations.
  5. Apply and explain the importance of temperature distribution, heat distribution, and heat penetration concepts in context of processing canned foods.
  6. Identify manufacturing conditions that can adversely affect temperature distribution, heat distribution, and heat penetration   in retorts during thermal processing.
  7. Identify common food industry container integrity tests for metal cans, glass jars, and flexible/semi-rigid plastic containers and proper procedures for conducting these tests.
  8. Identify objectionable conditions through observations and record review.
  9. Prepare a list of objectionable conditions using appropriate CFR citations.
  10. Identify acceptable procedures necessary for assuring that computer software, controlling key processing functions, and other key instruments and control equipment on, automated retorts or processing systems are adequate to ensure delivery of scheduled processes in accordance with the process design.
  11. Identify an inspectional strategy that can be used by investigators to ensure that system software, instruments, and control equipment on automated retorts or processing systems have bee properly validated.
 
Target Audience: FDA investigators, state inspectors, compliance officers, and supervisors who are actively engaged in the inspection of LACF manufacturing facilities, or review or take compliance action on inspection reports. This course is a prerequisite for Aseptic Processing FD405.
 
Prerequisite:
  1. Completion of the ORA New Hire training curriculum prior to attending (FDA: Level I; State: Successfully complete Basic Food Inspection Training curriculum as referenced in Standard 2, Manufactured Food Regulatory Program Standards).
  2. Completion of Foods GMPs 110 Course (FD150), Food Inspection Techniques and Evidence Development Course (FD151), and Food Processing and Technology Course (FD152) prior to attending.
  3. FDA participants must have an active FACTS account.
  4. Conducted at least one LACF inspection of a LACF manufacturer (may be a training inspection) with someone who has completed LACF training. Provide name of firm, FEI number and date they conducted the inspection.
  5. Read the following documents prior to attending the course:
    1. 21 CFR Parts 108 and 113
    2. FDA “Guide to Inspections of Low Acid Canned Food Manufacturers, Part 1 – Administrative Procedures” (available at website http://www.fda.gov/ICECI/Inspections/InspectionGuides/ucm074992.htm)
    3. FDA “Guide to Inspections of Low Acid Canned Food Manufacturers, Part 2 – Processes/Procedures” (available at website http://www.fda.gov/ICECI/Inspections/InspectionGuides/ucm074995.htm)
    4. FDA “Guide to Inspections of Low Acid Canned Food Manufacturers, Part 3 – Container/Closures” (available at website http://www.fda.gov/ICECI/Inspections/InspectionGuides/ucm074999.htm)
 
Course Duration: 8.5 Days
CEU: Pending
 
Course ID:             FD312
Course Title:         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:
  1. Smoking
  2. Curing
  3. Use of Food Additives
  4. Reduced Oxygen Packaging
  5. Live Molluscan Shellfish Tanks
  6. Sprouted Seeds
  7. Processing and Packaging Juice
  8. Custom Processing of Animals
  9. 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.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Recognize special processes at retail that require a mandatory HACCP plan
  2. Identify possible hazards associated with the foods made using these special processes
  3. 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.
 
Prerequisite:
  1. Completion of ORA New Hire training curriculum web courses prior to attending as referenced in Standard 2, Voluntary National Retail Food Regulatory Program Standards.
  2. Read the NACMCF HACCP Principles and Application Guidelines http://www.fsis.usda.gov/OPHS/NACMCF/past/JFP0998.pdf
  3. Previous experience inspecting retail establishments         
  4. Complete on-line modules:
       a.    Fermentation of Food
       b.    Curing, Smoking, Drying of Meat, Poultry and Fish and the Processing of
              Fermented Sausages
       c.    Reduced Oxygen Packaging
 
Course Duration: 2 Days
CEU: 1.5
 
Course ID:             FD320
Course Title:         State Food Contract Auditing
 
Course Description: This course will provide background information and a historical perspective of the state contract auditing process. Classes will include lectures and exercises that introduce draft audits forms, as well as, instructions on how to prepare for and conduct audits.
 
Course Objectives:
  1. Upon completion of this course, the participant will be able to:Identify the procedures that are followed to conduct audits of State inspectors, who conduct inspections under FDA’s food contract
  2. Apply the audit principles to identify and assess issues encountered during the State contract inspections
  3. Identify the responsibilities and roles of both the auditor and the auditee
 
Target Audience: Federal and state regulatory officials who are involved in the audits of state contracts and who have had experience in either oversight or joint inspection with state contractors
 
Prerequisites: None
 
Course Duration: 2.5
CEU: 2.0
 
Course ID:             FD340
Course Title:         Dietary Supplement Good Manufacturing Practice (GMP)        
 
Course Description: This course is designed to prepare investigators to conduct inspections of dietary supplement manufacturing and packaging operations. The course will focus on current Good Manufacturing Practices (GMP) for manufacturers including personnel, control of facilities, laboratory, quality control, product content and labeling, and other requirements of the GMP regulations. The course content will include lectures, exercises, group discussions, and review of dietary supplement products.        
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Identify the requirements of the current Good Manufacturing Practices (GMP) for facilities that manufacture or package dietary supplement products
  2. Recognize practical tools for conducting GMP inspections in dietary supplement manufacturing or packaging facilities
  3. Identify regulatory enforcement actions to be considered when GMP requirements are not met in dietary supplement facilities
 
Target Audience: FDA investigators, state inspectors, supervisors, and compliance officers, and lab analysts who will conduct dietary supplement GMP inspections, analyze samples, or review supplement inspection reports and case development.
 
Prerequisites: Prior to attending the training course, each course participant must carefully review:
  1. The published regulations, including the preamble, for Dietary Supplement GMP 
  1. the webcast archive of the October 24, 2007 satellite broadcast entitled, 
    “Overview of the Implementation of the Current Good Manufacturing Practices for Dietary Supplements Guidance for Industry”
 
Course Duration: 3.5 Days
CEU: 2.6
 
Course ID:             FD371
Course Title:         Milk Pasteurization Controls and Tests
  
 
Course Description: Lectures, demonstrations, PowerPoint presentations, case studies, and student presentations are used to develop the understanding and skills necessary to evaluate basic and complex pasteurization systems. Participants using pasteurizer controllers and instrumentation and perform hands-on practical sessions. When possible, a processing plant field trip is integrated into the training to demonstrate product flows and equipment testing.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Describe the function and installation requirements for each component used in modern pasteurization systems as stipulated in the course manual (Milk Pasteurization Controls and Tests) and the current edition of the Pasteurized Milk Ordinance.
  2. Perform (in accordance with the course manual and Appendix I of the PMO); all the tests required for the various types of milk pasteurization systems.
  3. Trace the product flow of pasteurization systems, using practical exercises such as case studies, and in-plant system evaluations, and be able to list and describe the controls required for each component        
 
Target Audience: Federal, State and Local Regulators conducting inspections and testing pasteurization systems of milk plants
 
Prerequisites: Complete Milk Plant Sanitation and Inspection (FD372) is recommended
 
Course Duration: 4-5 Days
CEU: 2.9
 
Course ID:             FD372       
Course Title:         Milk Plant Sanitation and Inspection      
 
Course Description: This course was developed to provide the participant with the knowledge and skills necessary to evaluate and inspect the sanitary status of milk plants, using the current applicable sections of the current edition of the Pasteurization Milk Ordinance, 3A Sanitary Standards, and other applicable guidelines. Classroom discussions, exercises, audiovisuals and milk plant field trips help provide the participant with the following topic information: inspection techniques, equipment and process control, identifying chemical, biological and physical hazards, current quality assurance concepts and milk processing sanitary procedures.  
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Identify sanitation/public health violations in a milk processing plant and debit them under the correct PMO item using the current edition of the Milk Plant Inspection Form.
  2. List and effectively explain the public health reason and administrative requirement for each “P” item listed under the Pasteurized Milk Ordinance relative to milk processing plant requirements.
 
Target Audience: Federal, State and Local Regulators conducting inspections of milk plants
 
Prerequisites: Participants should have at least one (1) year of milk plant experience.
 
Course Duration: 4-5 Days
CEU: 2.7
 
Course ID:             FD373
Course Title:         State Milk Laboratory Evaluation Officer (LEO)                        
 
Course Description: This course is designed for established and prospective State Laboratory Evaluation Officers (LEO) who will be auditing Grade A milk laboratories for accreditation under the criteria established by the national Conference of Interstate Milk Shippers (NCIMS) and specified in the Evaluation of Milk Laboratories (EML) manual. This course covers the accreditation requirements for the FDA/NCIMS Grade A Milk Laboratory Program. Information covered includes a review of FDA 2400 laboratory evaluation form, background information on the program, practical application information for auditing laboratories, and program changes. Classes include lectures, presentations, and class participation exercises.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Recognize the procedures that are necessary to conduct efficient and meaningful laboratory audits.
  2. Recognize appropriate audit principles necessary to assess compliance with the NCIMS Milk Laboratory Program requirements.
  3. Identify their responsibilities as State Milk LEO and the responsibilities of others participating in the NCIMS Milk Laboratory program.
  4. Recall updates on significant changes that have occurred in the NCIMS Milk Laboratory Program.
 
Target Audience: State Laboratory Evaluation Officers or candidates who will be responsible for auditing and accrediting milk laboratories, certified industry supervisors (CIS) and analysts under the National Conference of Interstate Milk Shippers (NCIMS) Grade A Milk Laboratory Program.
 
Prerequisites: Complete Laboratory Examination of Dairy Products (FD374) or equivalent experience in the examination of dairy products.
 
Course Duration: 4 Days
CEU: 1.7
 
Course ID:             FD374
Course Title:         Laboratory Examination of Dairy Products        
 
Course Description: This course is designed for technicians responsible for the microbiological examination of dairy products. Emphasis is given to those laboratory procedures that support the current “Grade A Pasteurized Milk Ordinance”.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Analyze official samples of milk for all required microbiological and chemical tests in accordance with the current edition of the Standard Methods for Evaluation of Dairy Products.
  2. Perform analysis of milk and milk products, be able to correctly interpret the data and correctly record the results on the required applicable forms, and
  3. Employ standardized laboratory techniques in laboratory analysis to insure uniformity both within and between other official laboratories.
 
Target Audience: Federal, State and Local Regulators conducting examinations of dairy products
 
Prerequisites: None
 
Course Duration: 3 Days
CEU: 1.8
 
Course ID:             FD375       
Course Title:         Dairy Farm Sanitation and Inspection    
 
Course Description: Training modules include classroom discussion, exercises and dairy farm field trips emphasizing the sanitary requirements, inspection guidelines and methods to effectively evaluate compliance with current Grade A Pasteurized Milk Ordinance requirements.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Demonstrate through practical classroom and field trip exercises, an acceptable level of inspection competence and compliance with the dairy farm requirements as provided in the appropriate items or the current edition of the Pasteurized Milk Ordinance and identify the violations on the current Dairy Farm Inspection Form.
  2. Demonstrate through written examination and class exercises an acceptable level of confidence in determining compliance with the current regulations and guidelines relative to the storage and use of animal drugs.
  3. Evaluate individual water supply systems on dairy farms and determine compliance with the ordinance and EPA regulations.
 
Target Audience: Federal, state and local regulators conducting inspections of dairy farms
 
Prerequisites: Participants should have at least one (1) year of dairy farm inspection experience
 
Course Duration: 4-5 Days
CEU: 2.8

Course ID:             FD376       
Course Title:         NCIMS Dairy HACCP       
 
Course Description: This course is for those regulators whose state agency desires to list Grade “A” milk plants on the IMS list under the voluntary HACCP listing.  It covers the listing process and includes basic HACCP principles with a dairy processing element. Lectures, PowerPoint presentations, case studies, and student presentations are used to develop the understanding and skills necessary to audit an NCIMS Milk Plant HACCP system with a level of certainty that protects public health as adequately as the traditional inspection/rating/listing system.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Demonstrate knowledge of the seven principles of HACCP and the major requirements of Appendix K-HACCP Program of the Grade “A” Pasteurized Milk Ordinance (PMO).
  2. Document that the HACCP system is in compliance or   non-compliance with the requirements of the voluntary NCIMS Milk Plant HACCP program using root cause analysis techniques.
  3. Evaluate the compliance of a NCIMS milk plant HACCP system to include an evaluation of the completeness and accuracy of the HACCP system and the associated records used to document product flow diagrams, product hazard analyses, prerequisite programs, HACCP plans and other NCIMS requirements.
 
Milk Plant Industry Representatives:
  1. Will be able demonstrate their ability to write an effective and comprehensive root cause analysis and corrective action plan.
 
State Regulatory Agency representatives:
  1. Will be able to evaluate records, “mock” regulatory audit observations, and be able to successfully complete the current version of the Milk Plant, Receiving Station or Transfer Station NCIMS HACCP System Audit Reportand develop corrective action time lines for HACCP system deficiencies.
 
SROs and RMSs:
  1. Will be able to evaluate records, “mock” regulatory observations and successfully complete the   Milk Plant, Receiving Station or Transfer Station NCIMS HACCP System Audit Report and the NCIMS HACCP System Regulatory Agency Review Report. 
 
Target Audience: Federal and State Regulators and industry participants in the voluntary NCIMS Milk Plant HACCP program. All Federal and State Regulatory personnel and industry participants in the voluntary NCIMS Milk Plant HACCP program are required to attend this course. FDA RMSs and SROs cannot be certified for HACCP IMS listings until they have successfully completed this course.
 
Prerequisites: All attendees are expected to have participated in a HACCP training offered by industry, ORU web based programs, or educational groups with dairy manufacturing emphasis.
 
Course Duration: 4 Days
CEU: Pending

Course ID:             FD405
Course Title:         Aseptic Processing and Fill         
 
Course Description: This course focuses on the principles and concepts of aseptic thermal processes. This course will cover the advanced technology and techniques involved with an aseptic system. It will focus on the thermal process establishment, temperature distribution, process documentation, advanced aseptic systems and container technology. Instruction on conducting intensive inspections of aseptic canning operations for compliance with the Food, Drug and Cosmetic Act, 21 CFR 108, 113 and 114 and other applicable regulations. In addition to classroom lectures, the students will be required to participate in a series of workshops and exercises designed to reinforce their understanding of the subject matter.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Apply the principles and concepts of aseptic thermal processing to assigned inspections both foreign and domestic
  2. Determine process deviations during record review
  3. Calculate thermal processing values for aseptic retort processing
  4. Evaluate aseptic processing equipment
 
Target Audience:   This is an advanced course designed to enhance the knowledge of investigators/ laboratory analysts, compliance officers who have an understanding and working knowledge of the FDA LACF regulations, Parts 108, 113, and 114.
 
Prerequisites:
  1. Complete a course in Food Microbiology (face-to-face course, video down link or education), The Better process Control School or FDA equivalent training in basic LACF and the FDA Advanced Low Acid Canned Food Course or an equivalent course. 
  2. Basic understanding of an aseptic process.
  3. Must have conducted a minimum of one (1) aseptic processing inspection.
 
Course Duration: 4.5 Days
CEU: 3.5

Course ID:             FD450       
Course Title:         Retail Food Programs Standard  
 
Course Description: This facilitated workshop is designed to assist state, local, or tribal regulators in understanding the principles and applications of the Voluntary National Food Regulatory Program Standards. The workshop will involve review of the nine program standards, but will also include discussions about the struggles and successes of other state, local, and tribal jurisdictions in meeting the “standards.” The workshop is intended to reinforce the fundamental concept that these programs standards are really continuing improvement standards of excellence that can be used to chart the progress of a particular jurisdiction in providing an effective food safety program. The workshop will also involve discussions about strategies for self-assessment of a food safety program, including but not limited to coverage of baseline databases such as the one created by the FDA Retail Food Team.
 
The workshop should be conducted when the Retail Food Specialist has worked with a particular jurisdiction and decided that the workshop is appropriate and timely.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Identify the principles of the nine program standards
  2. Determine whether their jurisdiction meets each of the particular standards
  3. Identify areas where improvement is needed in their jurisdiction per each of the standards
  4. Develop a long-term plan to approach self-assessment of the program
 
Target Audience:  The workshop is intended primarily for State, Local, and Tribal Regulators, but it may also involve industry, academia, and consumer groups.
 
Prerequisite: None
 
 
Course Duration: 2 Days
CEU: None

Course ID:             FD577
Course Title:         Special Problems in Milk Protection       
 
Course Description: Regulatory specialists, industry representatives, dairy consultants, and other authorities comprise the workshop instructional staff. This course meets the National Conference on Interstate Milk Shipments criteria for State Milk Rating Officers certification. Course content is advanced and is designed to meet specific needs of the State Milk Rating Officers. Previous workshops have included the following topics: aseptic systems, dry milk processing technology and standards, computerized systems, process engineering, milk laboratory issues, HACCP, NCIMS ratings issues and conference changes.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
  1. Identify current requirements and conference changes relative to conducting both state and federal ratings of NCIMS listed Grade A milk supplies.
  2. Demonstrate acceptable methods for collecting the field and administrative information and be able to accurately calculate Grade A Milk Sanitation and Enforcement Ratings using current NCIMS guidelines, including the “Procedures and Methods of Making Ratings of Grade A Milk Supplies”.
 
Target Audience: State Milk Rating Officers conducting ratings of dairy farms and milk processing plants under National Conference of Milk Shippers guidelines and procedures (milk regulators involved in the rating process).
 
Prerequisites: Because of the advanced nature of the material presented during this course, only those individuals dealing directly with advanced dairy processing operations should attend.
 
Course Duration: 4 Days
CEU: Pending

Course ID:             FD578
Course Title:         Advanced Milk Processing          
 
Course Description: This course is designed for federal and state milk rating and regulatory personnel. The course content is generally “tailored” to meet the specific needs of the sponsoring state and region. Key topics may include aseptic systems, ESL and HHST systems, computer controls, packaging and filling technology, and advanced CIP systems.
 
Course Objectives:
Upon completion of this course, the participant will be able to:
1.       Evaluate compliance through classroom exercises or in-plant evaluations of advanced milk pasteurization/processing systems including but not limited to HHST, UP, and Aseptic Processing and Packaging systems.
2.       Identify the controls necessary for both direct and indirect heating systems used in the pasteurization of milk products.
3.       Identify the required tests applicable to advanced systems including direct and indirect heating systems.
4.       Calculate minimum holding tube lengths using the tables provided in the current edition of the Pasteurized Milk Ordinance.
 
Target Audience: Federal, state and local regulators conducing inspections of milk processing plants utilizing advanced milk pasteurization processing systems.
 
Prerequisites: Must have advanced dairy processing experience
 
Course Duration: 4 Days
CEU: 2.5