Web Courses
- An Introduction to Effective Sharing of Information Related to the Importation and Transportation of Food
- Curing, Smoking, Drying of Meat, Poultry, and Fish and the Processing of Fermented Sausage
- Custom Processing
- Environmental Health Investigations
- Epidemiologic Investigations Related to Foodborne Outbreaks
- Fermentation
- Foodborne Outbreak Investigation and Response Team Roles and Responsibilities: Part A
- Foodborne Outbreak Investigation and Response Team Roles and Responsibilities: Part B
- Food Safety Issues in the Event of Disasters: An Introduction
- General Education Course: HACCP
- General Education Course: Imports
- General Education Course: Sampling
- General Education Course: Transportation
- Initial Foodborne Illness Investigation
- Introduction to Horticultural Production for Human Consumption
- Juicing
- Laboratory Investigations Related to Foodborne Outbreaks
- Produce Farm and Sprout Operation Investigations
- Produce Safety Rule
- Providing a Solid Foundation for a Hazard Analysis and Critical Control Points (HACCP) System
- Reduced Oxygen Packaging (ROP)
- Sanitary Transportation of Human and Animal Food
- Shellfish
- Sprout Inspections for Regulators
- Use of a Standardized Credentialing Program for Management of an Animal Emergency Response and Recovery: An Introduction