Center for Agriculture and Food Security and Preparedness (CAFSP)

Instructor-Led Course

ER310: Food Safety Issues in the Event of Disasters: A Practical Application



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


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.

Final Exercise

The 3 hour exercise on day two will include several real life situations that food safety inspectors may need to assess in the event of a disaster, including evaluating mass feeding operations, working with retail facilities to determine steps needed for reopening, and evaluating whether food product items can be salvaged or must be destroyed. There are three choices for the exercise: fire, flood and earthquake. All exercises cover the same key learning objectives.

Target Audience

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

Course Offerings

Currently, this course is not scheduled. If you are interested in scheduling this course, please contact us at


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.


Instructor-led courses fees vary due to the cost of materials and course production. Please contact us for costing information.


Total instructional time is 12 hours over 1.5 days

Disaster Brochure
Food Safety in the Event of Disasters Flyer


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