Courses Available for 
Loan and Other Resources

Web Based Law Course References

The Seafood HACCP Regulatory Training Course
Seafood HACCP Alliance - Seafood HACCP Encore Course
The Food Microbiological Control Course
Foodborne Epidemiological Investigations
Traceback Investigations

Cited below and on the next few pages are courses that are available for loan through our lending library. The courses are to be given by trained state/federal facilitators that have already completed the original satellite course. The state/federal course facilitator will be responsible for facilitating the entire course and will be provided with the course videos, book(s), exams and answer key forms. Upon completion of the course, the state/federal facilitator will return the exams and answer keys to our library. State individuals interested in taking one of these courses should work with their state and local training officers to make arrangements.

Course Description:

A 2 day Seafood HACCP Regulatory training course designed to assist the regulator in determining if the firm/operator is in compliance with new Seafood HACCP regulation, 21CFR 123.

Audience:

Federal, State and local regulators conducting seafood inspections.

Course Level: Intermediate

Objectives:

1. To be able to apply the HACCP principles to inspections.
2. To be able to evaluate industry written HACCP plans.
3. To be able to evaluate records as they pertain to the new Seafood HACCP regulation, (21CFR 123).

Course Length: 2 days

Prerequisite:

Students are urged to first complete the 3 day Seafood HACCP Alliance Training Course delivered by the Association of Food and Drug Officials (AFDO) at (717) 757-2888.

Registration:

Work with your state and local training officers and have them contact our Division Library at (301) 594-3682.
Library Reference #VH5031.

Course Description:

A 1 day HACCP course specifically designed for seafood processors that have had significant HACCP deviations noted during an inspection or are having difficulty in understanding HACCP as it pertains to their product or process. It is also valuable to seafood inspectors who would like further training in HACCP and sanitation monitoring, and are interested in the latest policy decisions. The course consists of a series of taped lectures covering hazard analysis, HACCP plan development, and sanitation monitoring, and provides for classroom discussion, practical exercises, and one-on-one assistance.

Audience:

Seafood processors, federal, state, and local regulators conducting seafood inspections.

Course Level: Intermediate

Objectives:

1. To provide assistance to the seafood industry in complying with FDA’s seafood HACCP regulation.
2. To provide further HACCP and sanitation monitoring training to seafood inspectors.
3. To provide current FDA policy regarding seafood HACCP.

Course Length: 1 day

Prerequisite:

There is no prerequisite to this program, however, it is recommended that attendees have been to some sort of HACCP training such as the 3 day Seafood HACCP Alliance Training Course that was delivered by the Association of Food and Drug Officials.

Registration:

Work with your local FDA or State office and have them contact our Division Library at (301) 594-3682.

Library Reference: VH11149.

Course Description:

The course will provide information and demonstrate the application of basic microbiology, the Good Manufacturing Practices (GMPs), retail Food Code, other related codes, and sanitation practices when conducting food inspections at the processing and retail levels. Participants will enhance their ability to identify potential food hazards, evaluate the adequacy of and discuss the proper control methods of these hazards.

Audience

Federal, State and local investigators, inspectors, sanitarians, and microbiologists who routinely conduct food processing and/or retail inspections, including retail food, milk, shellfish and Interstate Travel Sanitation specialists.

Course Level: Introductory to Intermediate.

Objectives

Upon completion of this course, participants will be able to:

1. Identify a potentially hazardous food, the hazards associated with that food and the proper control methods applicable at the food processing and retail levels.
2. Discuss the potential hazards associated with foods and the proper control methods with management at both the food processing and retail levels.
3. Apply knowledge of potentially hazardous foods, the hazards associated with that food, control methods, and the GMPs or retail Food Code to determine the adequacy of controls when conducting food inspections at the processing and retail levels.

Course Length: 3 days

Registration:

Work with your state and local training officers and have them contact our Division (DHRD) Library at (301) 594-3682. Library Reference VH17,000.

>COURSE DESCRIPTION

This course will be presented using a variety of formats such as videotaped presentations and dramatizations, along with coach assisted onsite team exercises to apply and reinforce the learning material. Topics include surveillance, initiating & conducting investigations, food preparation review, case definitions, hypotheses, laboratory, descriptive & analytic epidemiology, interpretation of data and the final report. A comprehensive exam will be administered at the conclusion of this course.

AUDIENCE:

Federal, state and local public health professionals who investigate foodborne illness such as, investigators, inspectors, sanitarians, public health nurses, and laboratory personnel (and epidemiologists to assist as facilitators/coaches for team exercises).

COURSE LEVEL: Intermediate to advanced.

PREREQUISITE RECOMMENDATIONS:

1. Food Microbiological Controls Course or a background in microbiology.
2. CDC’s self-study course "Principles of Epidemiology, Second Edition".

OBJECTIVES

• Apply the principles and concepts of epidemiology to investigations of foodborne illness.
• Work as part of a team during foodborne illness investigations:
• Identify team member’s roles and responsibilities.
• Develop cooperation and networking between departments: environmental epidemiology and laboratory, and collaborating agencies.
• Identify the necessity for rapid response during foodborne illness investigations.
• Improve local, regional and national surveillance methods by sharing information.

REGISTRATION

Work with your state and local training officers and have them contact our Division Library at (301) 594-3682. Library Reference VH 18,000.

COURSE DESCRIPTION

This is a 2-3 day course utilizes epidemiology and foodborne illness investigation findings to initiate and conduct traceback investigations of implicated foods to their source. A variety of formats such as presentations, video dramatizations, interactive Q&A sessions, and coach assisted onsite team exercises will be utilized. A comprehensive exam will be administered at the conclusion of this course.

AUDIENCE

Federal, state and local public health professionals that will be called upon to assist their department or agency with intra or interstate foodborne illness investigations that implicate the source and result in the need for traceback of the food item to it’s source.

COURSE LEVEL: Intermediate.

PREREQUISITE RECOMMENDATIONS

Foodborne epidemiological investigations satellite course or previous background in epidemiology.

COURSE OBJECTIVES

1. Conduct and/or lead traceback team investigations, collect information, analyze data and draw conclusions.
2. Coordinate traceback efforts with other jurisdictions, departments or districts along with the sharing of information.
3. Identify the necessity for rapid response during epidemiological investigations.

REGISTRATION

Work with your state and local training officers and have them contact our Division Library at (301) 796-4298. Library Reference VH19,000