The Basic Inspections and Investigations Course provides basic and fundamental learning opportunities for new produce regulators who have responsibilities for conducting routine and non-routine inspections, and may have responsibilities for conducting investigations, and collecting product samples for analysis by a laboratory (when applicable). This hands-on training will benefit those who have learned from ORA LearnED web-based training courses and will include live activities and exercises. Topics will include a review of the basics of conducting an inspection including equipment and tools, conducting the opening, and closing interviews, observation skills, and preparing a defensible report. A brief overview of investigations and sampling techniques is covered.
View the agenda here.
Objectives
- Compare conducting routine and non-routine produce inspections
- Develop skills to use inspection tools and equipment effectively
- Build opening and closing interview skills with operators
- Improve observation and documentation writing skills
- Utilize skills to prepare clear, defensible inspection reports
- Develop foundational knowledge of investigations and sampling techniques
- Apply skills through hands-on activities and live exercises
CDPH/AFDO Continuing Education Contact Hours — 20 Hours Food Protection
Brenda Morris is the Produce Safety Director at the Association of Food and Drug Officials supporting food regulatory produce safety programs and developing and leading training in produce safety, retail and manufactured food safety, leadership, and instructor skills training. She has more than 10 years food inspection experience in three states, and more than 10 years as Bureau Chief and Assistant Director for retail and manufactured food programs at the Florida Department of Agriculture and Consumer Services. Morris served as the AFDOSS President and AFDO Vice President.
Steve Moris is an Assistant Program Director at the Association of Food and Drug Officials. With more than 20 years of experience in food safety regulatory oversight and 15 years of leadership in retail food management, he brings a comprehensive understanding of both the practical and compliance aspects of food protection. His background includes interpreting and applying state and federal food safety regulations, conducting inspections, and ensuring industry compliance with public health standards.
Autumn Schuck is Assistant Program Director at the Association of Food and Drug Officials, where she teaches food safety courses and leads Inspector Boot Camp. Previously Inspection Manager at Kansas Department of Agriculture's Food Safety program (2016-2022), she supported statewide retail food safety. Her experience includes roles as inspector, field supervisor, contract supervisor, and third-party auditor in both retail and manufactured food safety.
Carolina Schaffer is Assistant Program Manager at the Association of Food and Drug Officials, where she teaches food safety courses. Previously a Government Analyst at Florida Department of Agriculture's and Consumer Services Food Safety program (2004-2019), she supported statewide retail and manufactured food safety. Her experience includes roles as a retail and manufactured sanitation specialist, FSCPA preventive control qualified individual and seafood HACCP alliance lead instructor.
Sally Flowers brings over 20 years of experience in government, industry, and academic labs, specializing in food safety and livestock vaccine quality control. She managed both commercial and state agricultural labs, supervising diverse testing areas such as food, dairy, meat, feed, fertilizer, pesticide, industrial hemp, and metrology. Flowers holds a Bachelor’s degree in animal science from the University of Florida, a Master’s degree in animal science from Penn State, a Doctorate in food science from Penn State, and a Bachelor’s degree in clinical laboratory science from the University of Nebraska.
