About
This course is intended to provide hands-on experience with planning and conducting environmental sampling activities primarily in a retail setting.
Learn how to build a sampling team and plan for an environmental sampling exercise, target sampling areas based on specific pathogens, and how sampling can contribute to an overall environmental assessment of a facility. This one-day course includes half a day of classroom and hands-on learning, followed by a half day of putting those skills into action in a real kitchen/food production environment.
This course will be held in multiple locations throughout the country. If you are interested, please contact AFDO at afdo@afdo.org for dates and locations.
Who Should Attend
- Field level staff who conduct environmental sampling/environmental assessments
- Supervisors/coordinators who plan sampling assignments and outbreak responses, particularly at retail facilities
NOTE: Facility Requirements: Must have access to a retail kitchen (accommodating 12 people at one time), restrooms, and dining area (actual or make-shift) for sampling activities. The lead instructor can suggest location options.
Location
ADD DETAILS HERE OR DELETE SECTION
Travel
ADD DETAILS HERE OR DELETE SECTION
Course Length
This course includes 1 8-hour course and also a Train the Trainer course which is an additional 1-day. For questions about alternate dates and locations, contact AFDO.
Seat Limit
36 spots available
Instructors
TBD / ADD DETAILS HERE OR DELETE SECTION
