Managing Retail Food Safety - FD215
Applying HACCP Principles to the Inspection of Retail and Food Service Establishments
- July 14-16, 2009, Battle Creek, MI
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. This is a 3 day course.
Description Courtesy of the FDA
Courses Held:
Course Offerings
- A Coordinated Response to Food Emergencies
- Application of Basics of Inspection and Investigation
- Dairy HACCP Auditor Course
- Environmental Sampling
- Fellowship in Food Protection
- Food Good Manufacturing Practices
- Food Processing & Technology
- Food Vulnerability Assessment
- Foodborne Illness Investigations
- Intro to IFPTI
- Instructor Development Workshop
- Livestock Slaughter Inspection Training
- Managing Retail Food Safety
- Milk Pasteurization Controls and Tests
- NSF Food Equipment Standards
- NSF Plan Review Training
- Sanitation, Sampling & Record-Keeping Workshop
- Seafood HACCP Alliance Train-the-Trainer
- Seafood Sensory School
- Shellfish State Standardization