DHRD State Training Team

STATE TRAINING (STT) FY08 and FY09 CLASSROOM SCHEDULE
& REGISTRATION CONTACTS As of 1/15/08
Last Updated: January 15, 2008

STT CLASSROOM COURSE SCHEDULE FOR FY07

RETAIL FOODS

FD108 TEMPORARY FOOD ESTABLISHMENTS

Course Description: The purpose of this introductory course is to outline the key elements for conducting thorough application reviews and inspections of temporary food establishments. Emphasis will be placed on proper design and location of food storage, preparation and serving operations and sanitary facilities. Methods of instruction include lectures with hands-on group exercises and discussion to reinforce basic concepts.

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

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

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

Prerequisite: N/A

CEU Credits: 1.2

Course Duration: 2 days

Enrollment is limited to 50

Top

FD112 FOOD CODE

Course Description: This introductory course will consist of training on the Food code and the public health rationale for the Code provisions to prepare regulators for application of the Food Code to “retail” food establishments. Topics include management‘s duties and responsibilities, employee health, food, equipment, water, plumbing, waste, physical facilities, poisonous/toxic materials, compliance and enforcement. Course subject matter can vary based on local needs. Methods of instruction include lectures, video, discussions and exercises.

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

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

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

Prerequisite: N/A

CEU Credits: 1.8

Course Duration: 3 days

Enrollment is limited to 60 (Larger groups may require modifying course delivery)

Top

FD207 PLAN REVIEW

Course Description: The purpose of this course is to provide a comprehensive overview of the plan review process with an emphasis on equipment and architectural design. The plan review process is based on menu and food preparation procedures with the end goal of reducing foodborne illnesses resulting from poor facility design. Methods of instruction include lectures with hands-on group exercises and discussion to reinforce basic concepts.

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

• Demonstrate an ability to read blueprints
• Apply requirements found in the Plan Review Guide to identify health hazards and make corrective recommendations related to ventilation, plumbing, finishing, lighting, equipment and storage
• Write stipulations and communicate hazards to facility managers through applying the requirements found in the Plan Review Guide

Target Audience: State and local regulatory officials who are responsible for the plan review of food service establishments, retail food stores, and other food service operations. Course Level: Intermediate to Advance.

Prerequisite: Must possess a working knowledge of the jurisdictions food code, risks associated with foodborne illnesses, and the necessary control measures.

CEU Credits: 1.7

Course Duration: 2 ½ days

Enrollment is limited to 40

Top

FD215 MANAGING RETAIL FOOD SAFETY

Applying HACCP Principles to the Inspection of Retail and Food Service Establishments

Course Description: This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Topics will include the “process approach” to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety systems.

While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product.

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

• Identify possible hazards associated with retail and food service operations and the control measures available to prevent, reduce, or eliminate the risks of these hazards.
• Apply the “process approach” of HACCP to routine inspections of retail and food service operations.
• Identify appropriate techniques and methods for applying HACCP principles to inspections and offering intervention strategies for controlling risks to operators (those with and without HACCP Plans.)

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

Prerequisite: Students should have some exposure to and understanding of the HACCP concepts. They should have read and become familiar with the NACMCF HACCP Principles and Application Guidelines: http://www.fsis.usda.gov/OPHS/NACMCF/past/JFP0998.pdf

CEU Credits: 2.2

Course Duration: 3 days

Enrollment is limited to 50

Top

FD 325 FOODBORNE ILLNESS INVESTIGATIONS

Course Description: The course primarily focuses on the sanitarian/inspector’s roles in the investigation with insight to the other players on the team such as the laboratory, nursing and epidemiology departments.  Course subject matter will vary based on local needs.  Methods of instruction include lectures, discussions and hands-on problem solving exercises.

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

• With the aid of reference material, differentiate various common foodborne pathogens in respect to typical source, growth and destruction parameters, incubation ranges, and disease symptoms.
• Describe the concepts of surveillance and associations of time, place and person.
• Define a foodborne outbreak and describe the various action levels that can lead up to a foodborne illness investigation.
• Assist with the environmental investigation:
  1. Interview food service personnel
  2. Conduct a food preparation review assessing preparation procedures for opportunities of contamination, growth, survival or death of foodborne pathogens.
  3. Collect laboratory samples.
• Assist in questionnaire development and implementation, and state the purpose and difference between case definitions and hypotheses.

Target Audience: Federal, state and local regulators conducting or assisting with foodborne illness investigations.

Prerequisite:  Participants should complete the ORA-U online foodborne illness investigation courses prior to taking this face-to-face course.

CEU Credits: 1.8

Course Duration: 3 days

Enrollment is limited to 60

Top

FD340  DIETARY SUPPLEMENTS (NEW course currently under development)

Course Description:  This course is designed to prepare investigators to conduct inspections of dietary supplement manufacturing operations.  The course will focus on current Good Manufacturing Practices for manufacturers including personnel, control of facilities, laboratory, quality control, product content and labeling, and other requirements of the regulations.  The course content will include lectures, exercises, group discussions, and review of  dietary supplement products.

Objectives:  Upon completion of the course, participants should be able to:

• Recognize the requirements of the Dietary Supplement cGMP regulations
• Identify violations of the regulations that may require regulatory action
• Recommend corrective actions necessary to comply with the cGMP regulations

Target Audience:  Participants will be limited to those field investigators who are actively engaged in the inspection of dietary supplement manufacturing,  supervisors whose staff conduct these inspections, or compliance officers who will be actively reviewing cases.

Prerequisites:  Participants must read and be familiar with the Dietary Supplement cGMP regulations including the preamble and background, which will be provided to participants prior to attending the course.

CEU credits:  

Course Duration: 4 ½ days

Enrollment: Limited to 40

Top

MANUFACTURED FOODS

FD103 BASIC LOW ACID CANNED FOOD (Course Being Updated for FY09)

FD202 ACIDIFIED FOODS

Course Description: This intermediate to advanced course includes the following topics: acidified food microbiology, overview of 21 CFR Parts 108.25 and 114 Acidified Food Regulations, FDA registration and process filing, establishment of the acidification process, critical control points in the acidification process, documentation of process delivery, container integrity, and assistance to the small manufacturer.

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

• Apply the principles and concepts of acidification processes to different food products
• Identify an acidified food product
• Identify buffering capacity of food products when dealing with acidification processes
• Evaluate glass container closures and defects
• Interpret the regulations (21 CFR 108, 114) to determine if the firm is processing an acidified food

Target Audience: Sanitarians, investigators, inspectors, extension agents and other regulators involved in inspecting or advising the acidified food industry.

Prerequisite: N/A

CEU Credits: 1.8

Course Duration: 3 days

Enrollment is limited to 40

Top

FD303  ADVANCED LACF (course being updated  for FY09) – no description

FD319 JUICE HACCP

Course Description: This course prepares FDA investigators to conduct Juice HACCP Inspections in their district. The course includes instruction on the juice HACCP regulations, implementation of the HACCP regulations into juice processors, and the pre-requisite programs for juice HACCP (GMP’s, SSOP’s). Students will attend all sessions and complete all workshops and a post course assignment.

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

• Apply the seven (7) principles of HACCP into their juice manufacturing inspections
• Evaluate Juice HACCP plans for deviations and proper critical control points
• Prepare their own Hazard analysis and flow diagrams for a juice manufacturing facility
• Interpret the regulations (21 CFR 120) and apply the regulations to their juice inspection

Target Audience: FDA Investigators and State Inspectors, Supervisors, Compliance Officers, responsible for conducting juice HACCP inspections at juice manufacturing plants and those reviewing case files pertaining to juice HACCP inspections.

Prerequisite: “Basics of HACCP” series of online courses

CEU Credits: 2.3

Course Duration : 3 days

Enrollment is limited to 35

Top

FD320 STATE FOOD CONTRACT AUDIT

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.

Objectives: At the conclusion of this course, attendees will be able to:

• Identify the procedures that are followed to conduct audits of State inspectors, who conduct inspections under FDA’s food contract
• Apply the audit principles to identify and assess issues encountered during the State contract inspections
• 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.

Prerequisite: N/A

CEU Credits: 2.0

Course Duration: 2 ½ days

Enrollment is limited to 40

Top

MILK

FD371 MILK PASTEURIZATION CONTROLS AND TESTS

Course Description: This course is about the various types of thermal processing systems used in the Grade A Milk program. The course covers basic through highly advanced systems and the necessary public health controls for each system. The course is designed primarily for those who regulate the process. 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.

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

• 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.
• 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.
• 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

Prerequisite: Attendance at FD372, Milk Plant Sanitation and Inspection is recommended but not mandatory

CEU Credits: pending

Course Duration: 4-5 days

Enrollment is limited to 40

Top

FD372 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.

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

• 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.
• 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

Prerequisite: N/A

CEU Credits: Pending

Course Duration: 4-5 days

Enrollment is limited to 40

Top

FD373 STATE MILK LABORATORY EVALUATION OFFICERS WORKSHOP (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.

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

• Recognize the procedures that are necessary to conduct efficient and meaningful laboratory audits.
• Recognize appropriate audit principles necessary to assess compliance with the NCIMS Milk Laboratory Program requirements.
• Identify their responsibilities as State Milk LEO and the responsibilities of others participating in the NCIMS Milk Laboratory program.
• 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.

Prerequisite: Course FD3104 (formerly STT 300) “Laboratory Examination of Dairy Products” or equivalent experience in the examination of dairy products is recommended for acceptance in this workshop

CEU Credits: Pending

Course Duration: 4 days

Enrollment is limited to 30

Top

FD374 LABORATORY EXAMINIATION 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”.

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

• 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
• 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
• 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

Prerequisite: The participant should be currently employed as an analyst within an official laboratory or within an officially designated laboratory as defined in the current edition of the Pasteurized Milk Ordinance with the responsibility of analyzing milk samples for official purposes as required under the National Conference for Interstate Milk Shippers guidelines.

CEU Credits: Pending

Course Duration: 3 days

Enrollment is limited to 2

Top

FD375 DAIRY FARM SANITATION AND INSPECTION

Course Description: This course is intended for those regulators who inspect Grad A Dairy Fams under the NCIMS program. The course covers all Pasteurized Milk Ordinance and Code sanitation/inspection requirements for a Grade A operation. 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.

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

• 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.
• 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
• 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

Prerequisite: Participants should have at least one year of dairy farm inspection experience.

CEU Credits: Pending

Course Duration: 4-5 days

Enrollment is limited to 40

Top

FD376 NCIMS Dairy HACCP  (not currently being offered)

Course Description: This course is for those regulators whose state agency desires to list Grad A Milk plants on the IMS list under the optional HACCP listing. It covers the listing process and includes basic HACCCP 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 HACCP system with a level of certainty that protects public health as adequately as the traditional inspection/rating/listing system.

Objectives: Upon completion of this course, participants (industry, state regulatory personnel (SRP), state rating officers (SRO) and FDA Regional Milk Specialists (RMS)) will be able to will be able to:

• Demonstrate knowledge of the seven principles of HACCP and the major requirements of Appendix K - HACCP Program of the Grade "A" Pasteurization Milk Ordinance (PMO)
• Through the application of audit observations, document that the HACCP system is in compliance or non- compliance with the requirements of the NCIMS Dairy HACCP program using root cause analysis techniques.
• Evaluate the compliance of a NCIMS Milk plant HACCP system to include an evaluation of the completeness and accuracy of milk plant HACCP system and the associated records used to document product flow diagrams, product hazard analyses, prerequisite programs, (including implementation records and follow up) HACCP plans and other NCIMS requirements.

Milk Plant Industry Representatives

• Will be able demonstrate their ability to write an effective and comprehensive root cause analysis and corrective action plan.

State Regulatory Agency Representatives:

• Will be able to evaluate records, “mock” regulatory audit observations, and be able to successfully complete the current version of the MILK PLANT HACCP SYSTEM AUDIT REPORT and develop corrective action time lines for HACCP system deficiencies.

State Milk Sanitation Rating Officers and FDA Milk Specialists:

• Will be able to evaluate records, “mock” regulatory observations and successfully complete the MILK PLANT HACCP SYSTEM AUDIT REPORT and the NCIMS HACCP SYSTEM REGULATORY AGENCY REVIEW REPORT
  

Target Audience: Federal and state regulators and industry participants in the NCIMS Dairy HACCP program. All federal, state regulatory personnel and industry participants in the NCIMS Dairy HACCP program are required to attend this course. FDA milk specialist and state rating officers cannot be certified for HACCP listings until they have successfully completed this course.

Prerequisite: All attendees are expected to have participated in a HACCP training offered by industry, ORA U web based programs, or educational groups with dairy manufacturing emphasis. SRP, SRO and RMS shall have met the requirements for holding their current regulatory positions.

CEU Credits: Pending

Course Duration: 4 days

Enrollment is limited to 40

Top

FD471 ASEPTIC PROCESSING FOR MILK (not currently being offered)

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 o the thermal process establishment, temperature distribution, process documentation, advanced aseptic systems and container technology. Instruction focuses on conducting intensive inspections of aseptic milk 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.

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

• Apply the principles and concepts of aseptic thermal processing to assigned inspections both foreign and domestic
• Determine process deviations during record review
• Calculate thermal processing values for aseptic retort processing
• Evaluate aseptic processing equipment

Target Audience: FDA and state regulatory officials responsible for inspecting aseptic milk processing plants

Prerequisite: Because of the advanced nature of the material presented, only those individuals dealing directly with advanced processing operations should attend.

CEU Credits: Pending

Course Duration: 3-4 days

Enrollment is limited to 40

Top

FD577 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.

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

• List and explain the current requirements and conference changes relative to conducting both state and federal ratings of NCIMS listed Grade A milk supplies
• 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