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Course Overview

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 "process approach" 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.

Registration

To register for the FD215 course:

• Review the course announcement and details
• Download and complete the registration form linked in the announcement
  • Right-click on 鈥淒ownload鈥�
  • Choose 鈥淪ave As鈥� and save the form to your computer (desktop, file, etc)
  • Open the form via its saved location
• Email the completed registration form to ORA-OTED-Retail@fda.hhs.gov
• Fee: $0.00

Registration does not guarantee admission into the course. All applicants will be notified at a future date of their status. For questions please submit the form on the .

Upcoming Courses

Course announcements, including information regarding prerequisites, and registration forms are included as PDFs as they become available.

Additional courses may be added throughout fiscal year. All course dates/locations are subject to change. Visit the regularly for official course schedules and updates.

Review required prerequisites on the course announcement at .

To set up a LearnED account, follow the instructions at .

National Retail Food Program Courses