FDA Web Course

Special Processes – Fermentation

Overview

This course will provide with participants general knowledge about the fermentation process food. The process of fermentation of food will be defined.  The related hazards and control measures associated with the process will be identified. 

Scope

This course will provide with participants general knowledge about the fermentation process food. The process of fermentation of food will be defined.  The related hazards and control measures associated with the process will be identified. 

Target Audience

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

Course Progression

Each module should take 1 hour to complete and may be completed at the participant’s own pace.  Participants must complete all 4 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 module 4. The post-test will be available to participants who complete all 4 modules. A minimum score of 70% is required for passing and to permit participants to download the completion certificate.

Technical Requirements

Note: Funding for this web 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.