Center for Agriculture and Food Security and Preparedness (CAFSP)


FDA Instructor-Led Course

FD312: Special Processes at Retail

See Also: FD312 Brochure

Overview

Sushi Register

This course will prepare participants to inspect retail and food service establishments that utilize special processes to process food. This course will identify the processes identified in FDA 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 will be explored. Special processes that will be 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 foods; fermented sausages; custom processing for personal use; packaging juices; sprouting; operating molluscan shellfish life support system display tanks; and reduced oxygen packaging. 

Scope

This course will describe the special processes used to prepare food in retail and foodservice establishments. The course will introduce special processes and related terminology. Special processes will be described related 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 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 will be explored.

Target Audience

The target audience for this course is federal, state, tribal, territorial and local food inspectors. 

Prerequisites

Participants are required to complete all web-based courses in the “Special Processes” series. In addition, participants should have a working knowledge of the most recent version of FDA Food Code; HACCP principles; basic food safety principles and FD215 – Managing Retail Food Safety.  

Length

Total instructional time is 16.25 hours over 2 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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