About
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!
Who Should Attend
Manufactured and Retail food inspectors with MORE than two years of experience
Location
This virtual training is one of 3 Advanced Inspector Boot Camp trainings. The others take place January 22, 2026 and January 29, 2026.
Travel
Course Length
4 hours
Seat Limit
1000 spots available
Who You Will Learn From
Steve Mandernach
Association of Food and Drug Officials
Steven Mandernach is Executive Director of the Association of Food and Drug Officials since 2018. Previously Bureau Chief for Food and Consumer Safety at Iowa Department of Inspections, he's a past AFDO president and current Laws and Regulations Committee co-chair. He holds a J.D. from Drake University and completed graduate food safety work at Michigan State.
Corine Peplinski
Peoria City/County Health Department
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
US 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.
All attendees will earn CEU credits during this training!
This project is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of a financial assistance award U2FFD007397 totaling $3,000,000 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.
