This virtual instructor-led training (vILT) course will provide basic instructor knowledge and skills for teaching FD220: Combined FD215/FD218.
FD215 is designed to introduce participants to the various ways that risk-based inspections can be applied in retail and food service establishments. Course topics 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 management systems.
FD218 is designed to build upon concepts learned in FD215 Managing Retail Food Safety course and is designed to further enhance the knowledge, skills, and abilities of food safety inspection officers in conducting risk-based inspections. Course topics include food microbiology, communication techniques, assessing active managerial control (AMC), strategies used to focus inspections, and determining corrective actions.
FD220T includes interactive lectures, small group discussions, workshops, and practical exercises to reinforce the course objectives and content.
