{"id":705,"date":"2016-09-30T14:11:15","date_gmt":"2016-09-30T14:11:15","guid":{"rendered":"http:\/\/ncehsop.org\/cms-sop\/?page_id=705"},"modified":"2018-01-19T17:08:50","modified_gmt":"2018-01-19T17:08:50","slug":"fd-215-managing-retail-food-safety","status":"publish","type":"page","link":"https:\/\/ncehsop.org\/cms-sop\/fd-215-managing-retail-food-safety\/","title":{"rendered":"FD 215 Managing Retail Food Safety"},"content":{"rendered":"

Course Description:<\/strong><\/em>\u00a0 <\/em><\/strong><\/span>This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Topics will include the \u201cprocess approach\u201d to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety systems. While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product.<\/p>\n

General Prerequisites:<\/strong><\/em>
\n1. Know HACCP concepts
\n2. Read NACMFP HACCP Principles and Application Guidelines at http:\/\/www.fda.gov\/Food\/GuidanceRegulation\/HACCP\/ucm2006801.htm<\/a><\/p>\n

Objectives<\/em>:<\/strong>
\n1. Identify possible hazards associated with retail and food service operations and the control measures available to prevent, reduce, or eliminate the risks of these hazards.
\n2. Apply the \u201cprocess approach\u201d of HACCP to routine inspections of retail and food service operations.
\n3. Identify appropriate techniques and methods for applying HACCP principles to inspections and offering intervention strategies for controlling risks to operators (those with and without HACCP Plans)<\/p>\n

Course Brochure: FD215 Managing Retail Food Safety 2018<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Course Description:\u00a0 This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Topics will include the \u201cprocess approach\u201d to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-705","page","type-page","status-publish","hentry"],"featured_image_src":null,"featured_image_src_square":null,"jetpack_shortlink":"https:\/\/wp.me\/P72K5D-bn","jetpack-related-posts":[{"id":650,"url":"https:\/\/ncehsop.org\/cms-sop\/basic-seafood-haccp\/","url_meta":{"origin":705,"position":0},"title":"Basic Seafood HACCP","author":"editor--ncehsop","date":"April 12, 2016","format":false,"excerpt":"This is the same AFDO-sanctioned course required for all commercial seafood processors across the country. At the completion of the 2 \u00bd day course participants will be fully versed in the hazards and controls for seafood products and will be able to \u201cbuild\u201d a seafood-related HACCP plan!\u00a0 In addition, you\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":246,"url":"https:\/\/ncehsop.org\/cms-sop\/covid19-update\/course-descriptions\/seafood-quality-safety\/","url_meta":{"origin":705,"position":1},"title":"Seafood Quality & Safety","author":"editor--ncehsop","date":"July 9, 2013","format":false,"excerpt":"OBJECTIVES:\u00a0 The workshop is primarily designed to provide current and relevant information related to the safety and quality of seafood products and processes that the Environmental Health Professional can promptly and directly apply in their daily field work.\u00a0 Seafood product identification, recognizing fraudulent practices, dealing with potential seafood-related illnesses, and\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2107,"url":"https:\/\/ncehsop.org\/cms-sop\/seafood-quality-and-safety-october-2022-2\/","url_meta":{"origin":705,"position":2},"title":"Seafood Quality and Safety: October 2022","author":"editor--ncehsop","date":"March 10, 2022","format":false,"excerpt":"See below for course brochure Seafood Workshop Brochure Oct 2022 Course Chapters Evaluating Seafood Quality Commercial Seafood HACCP Controls pdf Shellfish Tagging and Labeling Approved Sources for Seafood Common Seafood Related Illnesses Seafood Fraud Controlling seafood food safety risks at retailv4 Seafood Identification Exercise Internet Seafood Resources","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":581,"url":"https:\/\/ncehsop.org\/cms-sop\/covid19-update\/course-descriptions\/fd218-risk-based-inspection-methods-at-retail\/","url_meta":{"origin":705,"position":3},"title":"FD218 Risk-Based Inspection Methods at Retail","author":"editor--ncehsop","date":"January 15, 2016","format":false,"excerpt":"Course Description: This interactive workshop builds upon concepts learned in FD215 Managing Retail Food Safety. Case studies, role playing, and simulated inspection exercises are used to enhance the critical thinking skills and techniques used by food safety inspection officers to conduct risk-based, regulatory inspections. Topics include: 1. The elements of\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":714,"url":"https:\/\/ncehsop.org\/cms-sop\/fda-national-retail-food-regulatory-program-standards-self-assessment-and-verification-audit-workshop\/","url_meta":{"origin":705,"position":4},"title":"FDA National Retail Food Regulatory Program Standards Self-Assessment and Verification Audit Workshop","author":"editor--ncehsop","date":"November 30, 2016","format":false,"excerpt":"PURPOSE: This workshop is designed to provide participants with an overview of the Program Standards criteria and an in-depth understanding of the self-assessment and verification audit process, worksheets, and forms. TARGET AUDIENCE: Participants should be program managers or those directly responsible for conducting program self-assessments and preparing for verification audits.\u00a0\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/ncehsop.org\/cms-sop\/wp-content\/uploads\/2022\/04\/2022-June-NCEHSOP-FDA-National-Retail-Food-Regulatory-Program-Standards-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/ncehsop.org\/cms-sop\/wp-content\/uploads\/2022\/04\/2022-June-NCEHSOP-FDA-National-Retail-Food-Regulatory-Program-Standards-150x150.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/ncehsop.org\/cms-sop\/wp-content\/uploads\/2022\/04\/2022-June-NCEHSOP-FDA-National-Retail-Food-Regulatory-Program-Standards-150x150.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/ncehsop.org\/cms-sop\/wp-content\/uploads\/2022\/04\/2022-June-NCEHSOP-FDA-National-Retail-Food-Regulatory-Program-Standards-150x150.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":773,"url":"https:\/\/ncehsop.org\/cms-sop\/fd218-risk-based-inspecon-methods-at-retail\/","url_meta":{"origin":705,"position":5},"title":"FD218: Risk-Based Inspection Methods at Retail","author":"editor--ncehsop","date":"January 27, 2017","format":false,"excerpt":"PURPOSE: This interactive workshop builds upon concepts learned in FD215 Managing Retail Food Safety. Case studies, role playing, and simulated inspection exercises are used to enhance the critical thinking skills and techniques used by food safety inspection officers to conduct risk-based, regulatory inspections. OBJECTIVES: Upon completion of this course, the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/pages\/705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/comments?post=705"}],"version-history":[{"count":8,"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/pages\/705\/revisions"}],"predecessor-version":[{"id":913,"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/pages\/705\/revisions\/913"}],"wp:attachment":[{"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/media?parent=705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}