U.S. flag An official website of the United States government
  1. Home
  2. Training and Continuing Education
  3. Registering to Attend National FDA Cooperative Program Courses for FY24
  1. Training and Continuing Education

Registering to Attend National FDA Cooperative Program Courses for FY24


Free National FDA Cooperative Programs (Retail, Milk, Shellfish) Web and Classroom Courses

Obtaining Web Accounts and Classroom Registration Procedures for FY24

Target Audience: Federal agencies, Department of Defense (DoD), state, local, tribal and territorial (SLTT) cooperative program regulators interested in enhancing general food safety related skills.


At a Glance

  1. The FDA Office of Regulatory Affairs (ORA), Office of Training, Education, and Development (OTED) has implemented a new registration process for cooperative programs (retail, milk and shellfish virtual classroom courses. These courses are free to attend without any registration fees. As, these courses will be conducted in a virtual setting, no travel expenses will incur.
  2. Review the classroom course schedule on the ORA LearnED System website. See hyperlinks below to access specific course information.
  3. Complete the Student Registration Form* (located as an attachment in the course announcement email) and submit to OTED’s respective program mailbox (see below) at least 60 days prior to the course start date with the correct subject line criteria (below). OTED will begin accepting student registration forms for FY24 once the course announcements are released for each offering.
  4. Prerequisites need to be completed at the time of registration (at least 60 days prior to the course start date).
  5. Additional courses may be added throughout fiscal year. Visit the ORA LearnED System website regularly for course schedules and updates.
  6. When submitting registrations for all Cooperative Program courses (retail, milk, and shellfish), 3 slots per course per agency will be permitted. This will maximize access for all state, local, tribal, and territorial partners. Agencies can submit additional registrations for any given course and any given date. Those participants will be placed on the course waitlist and offered as course slots become available.
  7. There are over 100 food safety related online courses with free access for SLTT regulators (see the list at the bottom of this flyer). These courses may be used to satisfy Standard 2, Training, requirements of FDA’s Voluntary Program Standards.


Instructor Led Courses

The course numbers below are hyperlinked to OTED’s learning management system (LMS), LearnED, where the current course descriptions, prerequisites, dates and locations can be found. *Note You must be logged into LearnED to access the course hyperlinks below.


  • FD112 Food Code
  • FD204 Temporary Food Establishments
  • FD207 Plan Review for Food Establishments
  • FD215 Managing Retail Food Safety
  • FD218 Risk-Based Inspection Methods in Retail
  • FD312 Special Processes at Retail

Emergency Response:

  • ER310 Food Safety Issues in the Event of Disasters


  • FD371 Milk Pasteurization Controls and Tests
  • FD372 Milk Plant Sanitation and Inspection
  • FD373 State Milk Laboratory Evaluation Officer (LEO)
  • FD375 Dairy Farm Sanitation and Inspection
  • FD378 Preventive Controls for Grade “A” Dairy Regulators


  • FD242 Sanitary Survey of Shellfish Growing Areas
  • FD245 Shellfish Plant Standardization
  • FD342 Advanced Sanitary Survey of Shellfish Growing Areas


How to Register for Classroom Courses

Student Registration forms* are available in the course announcement.

Program managers and others responsible for multiple employees, may submit one copy of the course registration form with the employees ranked by priority. Those listed first will receive priority consideration over those listed lower on the registration form. Individuals not part of a group registration may apply individually. All registration information must be fully completed to be considered. Individuals with missing information will be notified via email and directed to resubmit a completed registration form.

Please include the following subject line criteria when submitting registration forms based on your query:

If registering for a course:

Registration/Course ID and Title/Course City and State/Course Month and Year
Example: Registration/FD215 Managing Retail Food Safety/vILT/October 2022
Example: Registration/FD371 Milk Pasteurization Controls and Tests/vILT/June 2023
Example: Registration/FD245 Shellfish Plant Standardization/vILT/January 2023

For questions, please use the following subject line criteria:

Registration/Course ID and Title/Course City and State/Course Month and Year
Question/Course ID and Title/Course City and State/Topic Area
Example: Question/FD215 Managing Retail Food Safety/vILT/Tech Check

The expectation is that all individuals submitting a registration form have supervisory approval. Individuals or programs must submit registration forms to the respective program mailbox (see below) by the deadline to be considered (at least 60 days prior to the start of the course and have completed all prerequisites).

Shortly after your registration has been submitted, you will receive an e-mail acknowledging that your registration has been received and or if there were any omissions or inconsistences with your registration.

Notification of Conditional Acceptance

Approximately 3 weeks after the registration deadline, notification of conditional acceptance will be issued to those participants. Official acceptances are dependent on OTED’s verification of prerequisite completion in the LMS.

Notification of Waitlist and Non-Acceptances

Approximately 3 weeks after the registration deadline, waitlisted course participants and those who were not accepted will be notified of their status. Waitlisted individuals will receive email notifications if their status has been changed from waitlisted to accepted.

Notification of Acceptance

Approximately 30 days after the registration deadline, notifications of acceptance will be issued to accepted course participants. Selection is dependent on priority ranking, registration completion, and prerequisite completion.

Notifications of acceptance will be issued via email by the Training Officer for the course. This message will include the course announcement and agenda.

Prerequisite Completion Requirements

All course prerequisites must be completed by the registration deadline. Failure to complete course prerequisites by the registration deadline will result in the course slot forfeited to the next waitlisted individual. The slot will not be reserved for an individual from the affected agency or organization. To self-check for 100% completion of prerequisites access the LearnED and ComplianceWire LMS.

Transcripts can be viewed by logging into:

Need a LearnED account? Contact Appsdesk@fda.hhs.gov

Need a ComplianceWire account? ComplianceWire Login Instructions


Please notify the program mailbox and place in the Subject Line:

Cancellation/Course ID and Title/Course City and State/Course Month and Year

Example: Cancellation/FD215 Managing Retail Food Safety/vILT/October 2022
Example: Cancellation/FD371 Milk Pasteurization Controls and Tests/vILT/June 2023
Example: Cancellation/FD245 Shellfish Plant Standardization/vILT/January 2023

Please include the names of the individual(s) withdrawing from the course. The slot will not be reserved for an individual from the affected agency or organization.

Travel and Lodging Funding Assistance (when applicable)

OTED courses are being conducted virtually for Fiscal year 23 and travel is not required.

*We are no longer using the excel spreadsheet or the word version of the “Attachment A” that was used previously. A new fillable pdf form titled “Student Registration Form” is being used and will be accompanied with each course announcement. No other registration forms will be accepted..


OTED Cooperative Program Related Web Courses on LearnED

CC8001W Plumbing Controls for Commercial Food Establishments
FD180W100 Pest Control in Food Establishments
FD8004W Reduced Oxygen Packaging at Retail
FD8005W Curing, Smoking, Drying of Meat, Poultry, Fish & Processing of Fermented Sausage
FD8006W Custom Processing of Meats at Retail
FD8007W Shellfish Tanks at Retail
FD8009W Fermentation at Retail
FD8008W Juicing at Retail
CC8002W Pasteurization
CC8003W Food Labeling
CC8010W FDA Information Sharing
CC8011W Communication Skills for Regulators
CC8017W Data and Information Systems
CC8018W Integrated Food Safety System
CC8019W Inspections, Compliance & Enforcement
CC8020W Investigation Principles
CC8021W Regulatory Foundations
CC8023W Biosecurity
CC8024W Environmental Hazards
CC8025W Professionalism
CC8026W Public Health Principles
CC8028W Biological Hazards
CC8029W Allergens
CC8030W Communication Skills
CC8031W Personal Safety
CC8032W Sanitation Practices
CC8034W Imports
CC8035W Sampling
CC8036W Transportation
CC8037W Jurisdiction
CC8038W Labeling
CC8039W Laws, Regulations, Policies, and Procedures
CC8040W Preventive Controls
CC8041W Recalls
FD8000W Introduction to Food Packaging
FD190W100 Introduction to Food Current Good Manufacturing Practice, Application, and Evidence Development
FD190W101 Food cGMPs, Application, & Evidence Development Update
FD202W100 Conducting Acidified Food Inspections
FD225W100 Sprout Inspections for Regulators Web Course
FD242W200 Shellfish Growing Areas
FD243W200 Shellfish Control of Harvest Evaluations
FD245W100 Shellfish Plant Sanitation
FD249W200 Seafood HACCP Regulation
FD255W100 Introduction to Preventive Controls for Food Safety Managers
FD304W100 Conducting Low Acid Canned Food Inspections
FD320W100 State Food Contract Audit Course (manufactured foods)
FD326W100 Produce and Sprout Investigations for Regulators
FD374W100 Laboratory Examination of Dairy Products
FD405W100 Aseptic Processing and Fill
FD6000K Produce Production Video and PDF Library
FD6000R Updated Biosecurity Measures for Resumption of Egg Facility Inspections Webinar
FD8000R GMP/Limited Scope Preventive Controls Inspections
FD8000W Introduction to Food Packaging
FD8001W National Shellfish Sanitation Program Overview (NSSP)
FD8010W Providing a Solid Foundation for a Hazard Analysis and Critical Control Points
FD8011W Introduction to Horticultural Production for Human Consumption
FD8012W Produce Safety Rule
FD8013W Juice HACCP
FD8014W Juice Processing Equipment
FD8015W Conventional Cage Production (eggs)
FD8016W Environmental Sampling in Manure Pits
FD8017W Overview of the Egg Industry
FD8018W Egg Sampling of Cage Housing Systems
FD9000W Infant Formula Regulation Update
FD9001W Sanitary Transportation of Human and Animal Food Rule


OTED Cooperative Program Related Web Courses on “ComplianceWire” LMS

MIC01 Food Micro Control 1: Overview of Microbiology
MIC02 Food Micro Control 2A: Gram-Negative Rods
MIC03 Food Micro Control 2B: Gram-Positive Rods & Cocci
MIC04 Food Micro Control 3: Foodborne Viruses
MIC05 Food Micro Control 4: Foodborne Parasites
MIC06 Food Micro Control 5: Controlling Growth Factors
MIC07 Food Micro Control 6: Control by Refrigeration and Freezing
MIC08 Food Micro Control 7A: Control by Thermal Processing
MIC09 Food Micro Control 7B: Control by Pasteurization
MIC10 Food Micro Control 7C: Control by Retorting
MIC11 Food Micro Control 8: Technology-based Food Processes
MIC12 Food Micro Control 9: Natural Toxins
MIC13 Food Micro Control 10: Aseptic Sampling
MIC14 Food Micro Control 11: Good Manufacturing Practices
MIC15 Food Micro Control 12: Cleaning and Sanitizing
FDAFC02 Food Code Chapter 1: Purpose and Definitions
FDAFC07 Food Code Chapter 2: Supervision
FDAFC03 Food Code Chapter 3: Part I
FDAFC05 Food Code Chapter 3: Part II
FDAFC06 Food Code Chapter 3: Part III
FDAFC08 Food Code Chapter 4: Part I
FDAFC10 Food Code Chapter 4: Part II
FDAFC04 Food Code Chapter 5: Water, Plumbing & Waste
FDAFC09 Food Code Chapter 6: Physical Facilities
FDAFC01 Food Code Chapter 7: Poisonous & Toxic Materials
FDAFC11 Food Code Chapter 8: Enforcement & Annex 1
FI01 Foodborne Illness Investigations 1: Collecting Surveillance Data
FI02 Foodborne Illness Investigations 2: Beginning an Investigation
FI03 Foodborne Illness Investigations 3: Expanding the Investigation
FI04 Foodborne Illness Investigations 4: Conducting a Food Hazard Review
FI05 Foodborne Illness Investigations 5: Epidemiological Statistics
FI06 Foodborne Illness Investigations 6: Final Report
TI01 Traceback Investigations 1: Introduction
TI02 Traceback Investigations 2: Point-of-Service Investigations
TI03 Traceback Investigations 3: Distributor Investigations
TI04 Traceback Investigations 4: Traceback of Eggs & Other Commodities
TI05 Traceback Investigations 5: Concluding the Investigation and Reporting the Results
FDA01 Food and Drug Law: FDA Jurisdictions
FDA02 Food and Drug Law: Prohibited Actions
FDA03 Food and Drug Law: Judicial Actions
FDA04 Food and Drug Law: Criminal Acts Violations
FDA05 Food and Drug Law: Imports and Exports
FDA27 Interviewing Techniques
FDA46 Courtroom Testimony

Phone: 301-796-4550
Fax: 301-827-8708

Email: oted@fda.hhs.gov
Website: www.fda.gov/Training

11919 Rockville Pike
Rockville MD 20852

Back to Top