Association of Food and Drug Officials

Managing Retail Food Safety (FD215)


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.


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