Center for Agriculture and Food Security and Preparedness (CAFSP)


FDA Instructor-Led Course

ER310: Food Safety Issues in the Event of Disasters: Practical Applications

Overview

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This course emphasizes best practices to address food safety issues faced in the event of a disaster.

Scope

During this course, participants will identify and apply best practices to address food safety issues faced in the event of a disaster.   Food safety issues and concerns that will be covered include situational assessments, inspectional concerns, salvage and other mitigation strategies related to food retail and processing facilities.

Target Audience

The intended audience would include local, state, tribal, and territorial environmental health specialists and food safety inspection officers

Prerequisites

The web-based course, Food Safety Issues in the Event of Disasters: An Introduction, is a prerequisite for this course.  It is recommended that participants have field inspection experience and basic food microbiology knowledge.

Length

Total instructional time is 12 hours over 1.5 days

Note: Funding for this course was made possible, in part, by the Food and Drug Administration through grant R181731094, views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Food and Drug Administration; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.


 

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