During Advanced Boot Camp, inspectors will hear live discussions on several topics. This live, virtual training expands on training information for inspectors including understanding food safety plans, how to identify special processes, recognize and shape Food Safety Culture, identify what is a foodborne illness investigation, and much more. This course will include interactive strategies to engage participants. Material is repeated each year for a new audience but day three offers something new each year!
OBJECTIVES
Resilience / Working Smarter: Reducing Stress, and Staying Engaged in Public Service
“What is it?” A Food Safety Game: Identify tricky food safety items you might overlook—by playing a game.
Define, Identify, Evaluate HACCP Plans in the Field: Enhance skills to define, identify and evaluate HACCP plans in the field.
Manufactured and Retail food inspectors with MORE than two years of experience
NEHA/CDPH/AFDO Continuing Education Contact Hours — 4 Hours Food Protection
Jennifer Douglas
City of Boulder, Colorado
Jennifer Douglas is Chief Innovation and Technology Officer for the City of Boulder, Colorado, where she leads technology strategy, innovation, and organizational transformation. She also teaches Leadership, Artificial Intelligence, and Organizational Development at the University of Wyoming. She holds an MBA from Babson College, has completed an MIT certification in artificial intelligence, and is pursuing her PhD at Colorado State University.
Corine Peplinski
Illinois Department of Public Health
Corine Peplinski is Environmental Training Specialist at Peoria City/County Health Department for 16 years, designing and implementing outreach programs for Environmental Health Division. She holds degrees from Northern Illinois University (Public Health) and Michigan State University (Food Safety), plus multiple certifications. She's passionate about food safety and working with small businesses.
Tom Nerney
U.S. Food and Drug Administration
Tom Nerney is a Retail Food Specialist with FDA's Office of State Cooperative Programs. Previously an FDA Investigator (2010-2017) and Rhode Island Department of Health Officer (1999-2010), he has 15 years food industry experience. He's received Excellence and Outstanding Service Awards and earned degrees from Providence College and Salve Regina University.
Carrie Pohjola
Wisconsin Department of Agriculture, Trade and Consumer Protection
Carrie Pohjola earned her B.S. in Biology from Lake Superior State University and M.S. in Environmental and Public Health from UW-Eau Claire. As Food Scientist, Advanced with Wisconsin DATCP, she conducts retail trainings, program evaluations, and reviews HACCP plans. She's an FDA Standardization officer, Conference for Food Protection Chair, and self-proclaimed "Food Safety Geek".
Tara Edwards
Southern Nevada Health District
Tara Edwards is a Senior Environmental Health Specialist with Southern Nevada Health District's Regulatory Support Office for 10 years, reviewing HACCP plans and variances. She trains new inspectors, standardizes experienced staff, and serves as NEHA contracted instructor for FD312 since 2019. She holds M.S. in Microbiology and dual B.S. degrees from UNLV.
This training program is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of financial assistance award number U01FD008398, totaling $3,425,000, with 100 percent funded by FDA/HHS. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by FDA/HHS, or the U.S. Government.
