Food Safety

FD312 Special Processes at Retail Courses

reduced oxygen packaging using filmCourse Overview

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.  

Upcoming Courses

  • October 9-10, 2019 Philadelphia, PA
  • March 10-11, 2020 Albuquerque, NM
  • April 14-15, 2020 Reno, NV
  • April 21-22, 2020 Providence, RI
  • May 19-20, 2020 Ft. Lauderdale, FL
  • June 16-17, 2020 Chicago, IL
  • November 17-18, 2020 Milwaukee, WI
  • February 9-10, 2021 Bloomington, IL 
  • February 23-24, 2021 Jacksonville, FL

Registration

Applying for Travel Funding


National Retail Food Program Courses

EH Topics: 

FD207 Plan Review Course

architectural drawing of a restaurant kitchenCourse Overview

This is a face-to-face classroom course that involves a mix of instructor presentation and group and individual hands-on learning activities. The goal of this course is to provide a comprehensive overview of the plan review process for retail food establishments with an emphasis on equipment and architectural design. The plan review process covered in this course is based on menu and food preparation procedures with an end goal of reducing foodborne illnesses resulting from poor facility design. Lessons will cover reviewing the application and menu, reading architectural drawings, review a complete plan set, reviewing equipment, plumbing, and physical facilities, conducting preoperational inspections, communicating with key players, and reviewing mobile establishments.

The course content is divided into eight (8) modules, and each module is comprised of specific lessons and topics. Exercises to support learning include practical application exercises to support learning outcomes in every lesson and include presentation or discussion of results. Exercises are designed to solicit discussion, as this course is based on best practice guidance. The course learning strategies include a blend of presentation, group discussion, group exercises, video presentation, and instructor demonstration. 

Upcoming Courses 

  • December 3-5, 2019 Sacramento, CA
  • January 21-23, 2020 Austin, TX
  • January 28-30, 2020 Raleigh, NC
  • April 28-30, 2020 Minneapolis, MN
  • May 12-14, 2020 Tacoma, WA
  • December 8-10, 2020 Tallahassee, FL
  • January 12-14, 2021 Springfield, MA
  • March 23-25, 2021 Salt Lake City, UT

Registration

Applying for Travel Funding


National Retail Food Program Courses

EH Topics: 

FD204 Temporary Food Establishments Course

Food Truck offering mini donuts, meatball subs, and fried zucchiniCourse Overview

The purpose of this course is to prepare participants to effectively conduct an application review, menu review, and inspection of a temporary food establishment (TFE) and institute corrective actions. This course will cover the key elements for conducting application reviews, menu reviews, and inspections of TFEs.

Key steps for planning a national special security event or other large-scale special events are also covered. Methods of instruction include lectures with hands-on group exercises and discussion to reinforce performance-level concepts.  

Upcoming Courses 

  • February 11-12, 2020 Charlotte, NC
  • October 28-29, 2019 Tampa, FL

Please visit the Pathlore LMS regularly for official course schedules and updates. *Note: Additional courses may be added throughout fiscal year. All course dates/locations are subject to change.

Registration

Applying for Travel Funding


National Retail Food Program Courses

EH Topics: 

Norovirus: Just-In Time Refresher for Retail Food Industry and Regulators

Date: November 8, 2019 Time: 2:00PM ET

Winter is coming, and that means norovirus associated with retail food establishments.

This webinar will include the following:

101 about norovirus and why it is often associated with retail food establishment outbreaks; Prevention strategies for norovirus; and Best practices in norovirus investigation.

Presenters include: 

Dr. Laura Brown, Centers for Disease Control and Prevention
Dr. Aron Hall, Centers for Disease Control and Prevention
DJ Irving, Tennessee Department of Health 

Webinar: Food Service Risk-Factor Violation Trends

Wonder what’s happening with risk factor violations across the country? EcoSure Health Department Intelligence has collected public health department inspection data for more than 1.75 million facilities encompassing 2300 or 82% of the total jurisdictions in the US and Canada and analyzed the data. Learn about what we can do to improve food service safety and then use your inspection data to see if your jurisdiction is similar.

Date: Friday, October 25, 2019 Time: 2:00PM – 3:00PM ET

Presenter: Mandy Sedlak, REHS, Food Safety and Public Health Manager, Ecosure

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