Retail Food
FDA/ORA/Division of Human Resource Development
Training Curriculum for State, Local & Tribal Regulators
Food Safety Inspection Officers
Retail Food Curriculum
Last Update: April 26, 2007
Level 1
The Retail Food Level 1 curriculum is based on Standard Number 2, Trained Regulatory Staff, from FDAs draft Voluntary National Retail Food Regulatory Program Standards. ORA Us Level 1 web courses are designed to help satisfy the six topic areas of training specified in Standard Number 2 for the new hire. The time required to complete each online course varies with the individual. Typically, most courses can be completed within 60 - 90 minutes.
Course Descriptions & Objectives
|
TITLE OF COURSE |
CODE |
TYPE |
CEUs |
|---|---|---|---|
|
PREVAILING STATUTES, REGULATIONS, ORDINANCES |
|||
|
Basic Food Law for State Regulators |
FDA35 |
online |
0.1 |
|
Basics of Inspection: Beginning an Inspection |
FDA38 |
online |
0.2 |
|
Basics of Inspection: Issues & Observations |
FDA39 |
online |
0.2 |
|
Food Code* Note: Specific state laws & regulations to be addressed by each jurisdiction |
online |
||
|
PUBLIC HEALTH PRINCIPLES |
|||
|
Public Health Principles |
FDA36 |
online |
0.2 |
|
COMMUNICATION SKILLS |
|||
|
Active Listening SkillsG |
EHS02 |
online |
|
|
Communication Skills for Regulators* |
online |
||
|
MICROBIOLOGY |
|||
|
Food Microbiological Control 1: Overview of Microbiology |
MIC01 |
online |
0.1 |
|
Food Microbiological Control 2A: Gram-Negative Rods |
MIC02 |
online |
0.1 |
|
Food Microbiological Control 2B: Gram-Positive Rods & Cocci |
MIC03 |
online |
0.2 |
|
Food Microbiological Control 3: Foodborne Viruses |
MIC04 |
online |
0.1 |
|
Food Microbiological Control 4: Foodborne Parasites |
MIC05 |
online |
0.2 |
|
Food Microbiological Control: Mid-Series Exam |
MIC16 |
online |
|
|
Food Microbiological Control 5: Controlling Growth Factors |
MIC06 |
online |
0.2 |
|
Food Microbiological Control 6: Control by Refrigeration & Freezing |
MIC07 |
online |
0.1 |
|
Food Microbiological Control 7A: Control by Thermal Processing |
MIC08 |
online |
0.2 |
|
Food Microbiological Control 7B: Control by Pasteurization |
MIC09 |
online |
0.2 |
|
Food Microbiological Control 7C: Control by Retorting |
MIC10 |
online |
0.2 |
|
Food Microbiological Control 8: Technology-Based Food Processes |
MIC11 |
online |
0.2 |
|
Food Microbiological Control 9: Natural Toxins |
MIC12 |
online |
0.2 |
|
Food Microbiological Control 10: Aseptic Sampling |
MIC13 |
online |
0.2 |
|
Food Microbiological Control 11: Good Manufacturing Practices |
MIC14 |
online |
0.2 |
|
Food Microbiological Control 12: Cleaning & Sanitizing |
MIC15 |
online |
|
|
EPIDEMIOLOGY |
|||
|
Foodborne Illness Investigations 1: Collecting Surveillance Data |
FI01 |
online |
0.2 |
|
Foodborne Illness Investigations 2: Beginning the Investigation |
FI02 |
online |
0.2 |
|
Foodborne Illness Investigations 3: Expanding the Investigation |
FI03 |
online |
0.2 |
|
Foodborne Illness Investigations 4: Conducting a Food Hazard Review |
FI04 |
online |
0.2 |
|
Foodborne Illness Investigations 5: Epidemiological Statistics |
FI05 |
online |
0.2 |
|
Foodborne Illness Investigations 6: Final Report |
FI06 |
online |
0.2 |
|
HACCP |
|||
|
Basics of HACCP: Overview of HACCP |
FDA16 |
online |
0.1 |
|
Basics of HACCP: Prerequisite Programs & Preliminary Steps |
FDA17 |
online |
0.1 |
|
Basics of HACCP: The Principles |
FDA18 |
online |
0.1 |
|
APPLICATION OF LEVEL I |
|||
|
Application of the Basics of Inspection and Investigation* (AFDO) |
classroom |
||
* These courses are under development
G This is a General category course developed by EduNeering for industry or others. Read the Disclaimer.