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
- From Commissary to Curbside: Inspecting Mobile Food Units for Success
- Plumbing and Mechanical Warewashing
- Employee Health: Tools and Toolkit
Manufactured and Retail food inspectors with MORE than two years of experience
NEHA/CDPH/AFDO Continuing Education Contact Hours — 4 Hours Food Protection
Jennifer Moore
North Carolina Department of Health and Human Services
Jennifer Moore has more than 30 years of environmental health experience in North Carolina. She currently serves as an Environmental Health Regional Specialist, supporting nine counties with training, quality assurance, and Food Code interpretation. Since 2015, Jennifer has chaired North Carolina’s Variance Committee, providing leadership on HACCP plans and specialized processes. She is also actively involved in developing training resources for environmental health inspectors.
Sean Cleary
International Association of Plumbing and Mechanical Officials
Sean Cleary is Vice President of Industry Programs and BPI Operations at the International Association of Plumbing and Mechanical Officials (IAPMO). A licensed master plumber from Scranton, Pennsylvania, he brings 47 years of experience across the cross-connection, plumbing, and mechanical industries. He’s a past International President of the American Society of Sanitary Engineering, chaired its Cross-Connection Control Technical Committee for over fifteen years, and co-authored the IAPMO Backflow Prevention Reference Manual.
Steven A. Lyon is Director of Food Safety – Field Operations at Chick-fil-A, Inc., where he has led food safety and animal welfare initiatives since 2009 and now oversees programs for health, hygiene, and regulatory compliance. Previously, he spent seven years at USDA working on antibiotic resistance and surveillance of emerging foodborne pathogens. He holds a B.S. in Poultry Science, an M.S. in Microbiology, and a Ph.D. in Food Microbiology, all from the University of Georgia.
Roslyn Stone
Zero Hour Health
Veronica Bryant
North Carolina Department of Health and Human Services
Veronica Bryant is Environmental Health Preparedness and Outbreak Coordinator for NC Division of Public Health with 15+ years in public health. She provides training and technical assistance for outbreak investigations, emergencies, and specialized processes. Lead HACCP instructor since 2016 and NC Variance Committee member since 2014, she's active in multiple food protection organizations.
Autumn Schuck
Association of Food and Drug Officials
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.
