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Center for Agriculture and Food Security and Preparedness (CAFSP)


Certificate Program

Special Processes at Retail Program Certificate

  1. Special Processes at Retail Overview
    • The Special Processes at Retail Program is comprised of 6 web based courses entitled Curing, Smoking, Drying of Meat, Poultry and Fish and the Fermentation of Sausage, Fermentation, Juicing, Shellfish, Custom Processes and Reduced Oxygen Packaging, and one capstone in person Instructor led course entitled FD 312: Special Processes at Retail. The purpose of the Special Processes at Retail Program Certificate is to prepare Food Safety Inspectors to inspect retail and food service establishments that utilize special processes to process food. Individual courses in this series address the processes identified in FDA’s Model Food Code that require a variance and/or Hazard Analysis and Critical Control Plan (HACCP) system. In addition, validation and field verification of HACCP systems are explored.
      Special processes that are covered include:
      1. Adding components or food additives as a method of preservation or to render the food non-PHF (non TCS);
      2. Curing, smoking and drying of animal foods;
      3. Fermentation of sausages;
      4. Custom processing for personal use;
      5. Packaging juices;
      6. Sprouting;
      7. Molluscan shellfish life support tanks; and
      8. Reduced oxygen packaging.
      A key purpose of the Special Processes at Retail Program is to ensure that inspectors will be able to identity when special processes are being utilized when walking into a facility, and to know what questions they need to ask.
  2. Certificate Program Plan (download the pdf)
  3. Certificate Program Plan Development
    • Process

      The Center for Agriculture and Food Security and Preparedness (CAFSP) utilizes a three step process when creating a Certificate Program Plan (CPP). These steps can be broadly defined as Development, Maintenance, and Revision. Each step is below.

    • CCP Development

      The development phase of a CPP follows the same process as an individual course development (either web-based or instructor-led). This includes: a needs analysis; curriculum development with input from Subject Matter Experts, stakeholders and sponsoring agency; pilot delivery(-ies); assessment development; and evaluation of CPP by participants, stakeholders and subject matter experts. Adjustments and changes to the CPP are incorporated following the final pilot delivery.

    • CPP Maintenance and Revision

      Additional changes and updates to the information and curriculum in each of the individual courses within the CPP are also incorporated based on the release of updated guidelines from the sponsoring agency (in this case, FDA). This normally occurs at least once every 3-4 years. The evaluation of CPP is an on-going process with participant evaluations being reviewed following individual course completions (both web-based and instructor led). The CPP will be reviewed by the Oversight Committee twice a year in order to vote on whether revision will be needed.

    • Purpose

      The Special Processes at Retail Program Special Processes at Retail Program Certificate will prepare Food Safety Inspectors to inspect retail and food service establishments that utilize special processes to process food. Individual courses in this series identify the processes identified in FDA Model Food Code that require a variance and/or Hazard Analysis and Critical Control Plan (HACCP) system. In addition, validation and field verification of HACCP systems are explored. It will provide guidance in recognizing and evaluating the safety of these special processes that are typically not addressed in the Model Food Code. Special processes that are covered include adding components or food additives as a method of preservation or to render the food non-PHF (non TCS) rather than as a method of flavor enhancement; curing, smoking and drying of animal foods; fermented sausages; custom processing for personal use; packaging juices; sprouting; operating molluscan shellfish life support system display tanks; and reduced oxygen packaging. 

    • Scope

      The Special Processes at Retail Program Special Processes at Retail Program Certificate courses describe the special processes used to prepare food in retail and food-service establishments. The courses introduce special processes and related terminology. The special processes described relate to adding components or food additives as a method of preservation or to render the food non-PHF (non TCS) rather than as a method of flavor enhancement; curing, smoking and drying of animal foods; fermented sausages; custom processing for personal use; packaging juices; sprouting; operating molluscan shellfish life support system display tanks; and reduced oxygen packaging. Validation and field verification of HACCP and pre-requisite programs for retail and food service establishments are described in detail.

      The Special Processes at Retail Program Certificate will prepare the target audience with the knowledge and skills to inspect retail and food service establishments that utilize special processes as identified by the FDA Food Code. The FDA Food Code identifies Special Processes as: food additives as a method of food preservation; curing, smoking, drying and fermentation of meat, poultry and fish; custom processing of meats; packaging of juices; sprouting; operating molluscan shellfish life support tanks; reduced oxygen packaging; fermentation as a method of food preservation; and validation and verification of Hazard Analysis and Critical Control Point Plans (HACCP).

    • Outcome

      Food Inspectors who successfully complete the Special Processes at Retail Program Special Processes at Retail Program Certificate will have a deeper understanding of potential food safety issues associated with the various special processes identified and discussed in the series.

  4. Course Development
    • Certificate Oversight Members

      Certificate oversight members are selected from Subject Matter Experts, CAFSP staff, FDA representatives, and learners. SME’s are drawn from nationally recognized individuals with expertise in subject matter that will be covered by a certificate or training program. CAFSP strives to include individuals who comprise a balance of stakeholder’s interests in order to ensure that all stakeholder groups are represented in the Oversight Committee (OC).

      The OC has the responsibility to develop, maintain, and revise the CPP. Members of the OC are appointed and approved by the Director for a term of service for the lifetime of the Certificate Program. If members wish to step down, CAFSP will endeavor to replace that member with an individual with similar credentials and experience. The members of the OC will sign a statement which includes information on their responsibilities regarding conflicts of interest, confidentiality regarding developing test questions, and attendance at meetings. CAFSP will strive to schedule meetings in order to accommodate as many schedules as possible, but members of the OC are expected to attend scheduled meetings if they have indicated in advance they are available. If a member misses more than 2 consecutive meetings, they will be asked to step down.

      The OC will convene at least twice per year in order to review the curriculum, evaluate the program and to revise the curriculum or program if needed. In order to meet, the OC must have a majority of members present. If, for example, there are 10 members of the OC, then at least 6 members must be present for the meeting in order to vote on any changes to the curriculum or program.

  5. Terminal Learning Objective
    • The Special Processes at Retail Program Certificate will prepare participants to inspect retail and food service establishments that utilize special processes as identified in the FDA Food Code that require a variance and/or Hazard Analysis and Critical Control Plan (HACCP) system.
  6. Courses within the Program Certificate (click a course link below for more information)
  7. Course Progression for all Web Courses
    • Each module should take 1 hour to complete and may be completed at the participant’s own pace. Participants must complete all modules before taking the course post-test. Completion of the online course is a recommended prerequisite for the instructor-led course, “Special Processes at Retail”.
    • This self-paced course will be delivered using PowerPoint-style presentations designed by content experts, video scenarios for participant review, interactive activities in each module and other resources for participants to review.
    • A multiple choice post-test will be administered at the end of the last module. The post-test will be available to participants who complete all 4 modules. A minimum score is required for passing and to permit participants to download the letter of completion.
    • Course Requirements

      Requirements for completion of the web courses: access to a computer with internet capabilities, and completion of the pre and post tests. Participants are required to view all the screens in the web courses. Skipping areas in the modules is prohibited. There are other portions of the program such as knowledge checks that participants are advised to participate in; however they are not required in order to pass the course. While participants must view the knowledge checks, they are not required to submit answers.


      Technical Requirements

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      Windows XP, 7, or 8

      IE 7 or above

      MS office viewer (Word, PPT, Excel)

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      Firefox

      Adobe PDF Reader 8 or above

       

       

      Google Chrome

      Macromedia Flash Player 9 or above

       

      Mac OS X

      Safari

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      Firefox

      Macromedia Flash Player 9 or above

       

       

      Google Chrome

       

       


 

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