The development of ORA Us Level 1 for the new hire or apprentice level courses for shellfish is currently using much of the format of Standard Number 2, Trained Regulatory Staff, from FDAs draft program standards for retail food and manufactured foods. The time required to complete each online course varies with the individual. Typically, most courses can be completed within 60 90 minutes.
ORA-U is developing a Level 2 of the curriculum as part of the certification for the journeymen to assist in continued and specialized training. ORA-Us Level 2 will be composed of web and face-to-face courses.
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TITLE OF COURSE
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CODE
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TYPE
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CEUs
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PREVAILING STATUTES, REGULATIONS, ORDINANCES
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Basic Food Law for State Regulators
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FDA35
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online
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0.1
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Basics of Inspection: Beginning an Inspection
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FDA38
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online
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0.2
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Basics of Inspection: Issues & Observations
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FDA39
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online
|
0.2
|
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NSSP & Model Ordinance: Shellfish Plant Chapters*
Note: Specific state laws & regulations to be addressed by each jurisdiction
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|
online
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|
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PUBLIC HEALTH PRINCIPLES
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Public Health Principles
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FDA36
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online
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0.2
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Shellfish Sanitation Program & Overview*
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|
online
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COMMUNICATION SKILLS
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Active Listening SkillsG
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EHS02
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online
|
|
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Communication Skills for Regulators*
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|
online
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MICROBIOLOGY
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Food Microbiological Control 1: Overview of Microbiology
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MIC01
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online
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0.1
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Food Microbiological Control 2A: Gram-Negative Rods
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MIC02
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online
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0.1
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Food Microbiological Control 2B: Gram-Positive Rods & Cocci
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MIC03
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online
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0.2
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Food Microbiological Control 3: Foodborne Viruses
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MIC04
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online
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0.1
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|
Food Microbiological Control 4: Foodborne Parasites
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MIC05
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online
|
0.2
|
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Food Microbiological Control: Mid-Series Exam
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MIC16
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online
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Food Microbiological Control 5: Controlling Growth Factors
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MIC06
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online
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0.2
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Food Microbiological Control 6: Control by Refrigeration & Freezing
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MIC07
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online
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0.1
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Food Microbiological Control 7A: Control by Thermal Processing
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MIC08
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online
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0.2
|
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Food Microbiological Control 7B: Control by Pasteurization
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MIC09
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online
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0.2
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Food Microbiological Control 7C: Control by Retorting
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MIC10
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online
|
0.2
|
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Food Microbiological Control 8: Technology-Based Food Processes
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MIC11
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online
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0.2
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Food Microbiological Control 9: Natural Toxins
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MIC12
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online
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0.2
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Food Microbiological Control 10: Aseptic Sampling
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MIC13
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online
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0.2
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Food Microbiological Control 11: Good Manufacturing Practices
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MIC14
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online
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0.2
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Food Microbiological Control 12: Cleaning & Sanitizing
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MIC15
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online
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0.2
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Shellfish Related Pathogens & Toxins*
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|
online
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EPIDEMIOLOGY
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Foodborne Illness Investigations 1: Collecting Surveillance Data
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FI01
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online
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0.2
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Foodborne Illness Investigations 2: Beginning the Investigation
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FI02
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online
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0.2
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Foodborne Illness Investigations 3: Expanding the Investigation
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FI03
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online
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0.2
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Foodborne Illness Investigations 4: Conducting a Food Hazard Review
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FI04
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online
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0.2
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Foodborne Illness Investigations 5: Epidemiological Statistics
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FI05
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online
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0.2
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Foodborne Illness Investigations 6: Final Report
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FI06
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online
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0.2
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HACCP
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Basics of HACCP: Overview of HACCP
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FDA16
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online
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0.1
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Basics of HACCP: Prerequisite Programs & Preliminary Steps
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FDA17
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online
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0.1
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Basics of HACCP: The Principles
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FDA18
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online
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0.1
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AFDO Seafood HACCP Training Course
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FD2048
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classroom
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Seafood HACCP Regulator Training Course
|
FD2049
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video
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