Classroom Training
This is awareness level training that includes pre-requisites, four days of classroom training, and a graded open book/open code exam. Upon successful completion, participants will receive contact hours.
Learning Objectives
- Explain the science, disease mechanisms, and control measures relevant to food safety
- Interpret applicable laws and regulations for food safety
- List agency and operator workforce qualifications
- Give examples of inspection tools and equipment
- Define the term hazard analysis and critical control point (HACCP)
- Apply HACCP principles to food inspection procedures
- Identify and correctly cite code violations
- Summarize enforcement activities and due process procedures
- Properly complete the Massachusetts Food Establishment Inspection Report (MA FEIR)
- Write correction orders
- Model effective communication strategies
- Discuss foodborne illness investigation processes
Pre-requisites
- A completed application that includes a signed release by a supervisor to allow trainee to complete the program requirements
- Possession of 1999 Federal Food Code. Participants MUST bring a copy to class.
- Proof of completion of the following course (estimated at 45 hours). Allow at least three months to complete the pre-requisites. Please note that certain Office of Regulatory Affairs online University (ORAU) classes may still be in development and therefore will not be initially required.
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Course |
Comments |
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LPHI Online Module |
Available online and free of charge, but does requires registration
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ORAU online courses (listed below) |
Available online and free of charge for government regulators, but does requires registration (allow at least one week for processing) |
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FDA Introduction to Food Security Awareness |
Currently only available as a pdf to read
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All courses can be accessed from the ORAU icon above or from this url (http://www.fda.gov/Training/ForStateLocalTribalRegulators/ucm119025.htm), unless otherwise listed in the table.
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TOPIC Title |
Course Number
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PREVAILING STATUTES, REGULATIONS, ORDINANCES |
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Basic Food Law for State Regulators |
FDA35 |
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Basics of Inspection: Beginning an Inspection |
FDA38 |
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Basics of Inspection: Issues & Observations |
FDA39 |
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Food Code Note : Specific state laws & regulations to be addressed by each jurisdiction |
See LPHI Online Module Food Protection |
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PUBLIC HEALTH PRINCIPLES |
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Public Health Principles |
FDA36 |
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COMMUNICATION SKILLS |
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Communication Skills for Regulators |
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MICROBIOLOGY |
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Food Microbiological Control 1: Overview of Microbiology |
MIC01 |
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Food Microbiological Control 2A: Gram-Negative Rods |
MIC02 |
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Food Microbiological Control 2B: Gram-Positive Rods & Cocci |
MIC03 |
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Food Microbiological Control 3: Foodborne Viruses |
MIC04 |
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Food Microbiological Control 4: Foodborne Parasites |
MIC05 |
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Food Microbiological Control: Mid-Series Exam |
MIC16 |
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Food Microbiological Control 5: Controlling Growth Factors |
MIC06 |
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Food Microbiological Control 6: Control by Refrigeration & Freezing |
MIC07 |
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Food Microbiological Control 7A: Control by Thermal Processing |
MIC08 |
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Food Microbiological Control 7B: Control by Pasteurization |
MIC09 |
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Food Microbiological Control 10: Aseptic Sampling |
MIC13 |
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Food Microbiological Control 12: Cleaning & Sanitizing |
MIC15 |
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HACCP |
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Basics of HACCP: Overview of HACCP |
FDA16 |
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Basics of HACCP: Prerequisite Programs & Preliminary Steps |
FDA17 |
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Basics of HACCP: The Principles |
FDA18 |
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Classroom Training Overview
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The photoalbum below provides an overview of the classroom training. Additional details can be found on the next webpage. Click to the right or left of the pictures to move through the album. |
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