FDA retail food training

FDA’s Office of Training Education and Development (OTED) provides free training to state, local and tribal regulatory partners.

Registration is open for Live Online Training and In-Person from
October 1, 2023 – September 30, 2024

How to Register:
1. Select Course ID Tab
2. Download Registration Details
3. Submit Student Registration form to ORA-OTED-Retail@fda.hhs.gov

NOTE: Student Registration form on the last page of Registration Details

FD112 — Food Code

StartEndLocationRegistration Details
01/24/2401/26/24GuamLearn More
01/29/2401/31/24GuamLearn More
02/28/2403/01/24VirtualLearn More
05/08/2305/10/23VirtualLearn More

Visit the NEHA website for the latest information

This course is designed to be offered in a face-to-face instructor-led (2.5 days) or in a virtual instructor-led (vILT) (3 days) modality. The specific course announcement will provide details for each class offering. This ILT/vILT course covers the requirements and guidance provided in the 2017 FDA Model Food Code and its associated Public Health Reasons to prepare regulators for application of the Food Code to retail food and food service establishments. The course builds on the online module’s topics including management duties and responsibilities, employee health, food, equipment, water, plumbing, waste, physical facilities, poisonous/toxic materials, compliance and enforcement. Focus of the synchronous segment is to highlight updates of the Food Code and to practice and discuss topics in context. Methods of instruction include lectures, discussions and exercises with scenarios applying various sections of the Food Code and Annexes.

Learn more at the OTED website

FD207 — Plan Review

StartEndLocationRegistration Details
11/13/2311/17/23VirtualLearn More
03/04/2403/08/24VirtualLearn More
03/18/2403/22/24VirtualLearn More
06/11/2406/13/24Peoria, ILLearn More

Visit the NEHA website for the latest information

The goal of this course is to provide a comprehensive overview of the plan review process for retail food establishments with an emphasis on equipment and architectural design. 

Learn more at the OTED website

FD215 — Managing Retail Food Safety

StartEndLocationRegistration Details
02/12/2402/16/24VirtualAnnouncement
Registration Form*
03/12/2403/14/24Charlotte, NCAnnouncement
Registration Form*
07/08/2407/12/24VirtualAnnouncement
Registration Form*

*Please download the Registration Form and open it in Adobe Reader. Contact Randy Young (ryoung@afdo.org) if you cannot open the Registration Form.

About the Course

This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments.

Topics will include the “process approach” to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety systems. While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product.

Learn more at the OTED website

FD218 — Risk-Based Inspection Methods in Retail

StartEndLocationRegistration Details
04/16/2404/18/24Charlotte, NCAnnouncement
Registration Form*
05/13/2405/17/24VirtualAnnouncement
Registration Form*
07/29/2408/02/24VirtualAnnouncement
Registration Form*
08/13/2408/15/24Hartford, CTAnnouncement
Registration Form*
09/17/2409/19/24Portland, ORAnnouncement
Registration Form*

*Please download the Registration Form and open it in Adobe Reader. Contact Randy Young (ryoung@afdo.org) if you cannot open the Registration Form.

About the Course

This workshop builds upon concepts learned in FD215 Managing Retail Food Safety and is designed to further enhance the knowledge, skills, and abilities of food safety inspection officers in conducting risk-based inspections.

Learn more at the OTED website

FD312 Special Processes at Retail

StartEndLocationRegistration Details
11/27/2312/01/23VirtualLearn More
02/12/2402/16/24VirtualLearn More
04/08/2404/12/24VirtualLearn More

Visit the NEHA website for the latest information

This course explores the specific types of food processing in retail food establishments which are required by the FDA Food Code to have a variance and mandatory Hazard Analysis Critical Control Point (HACCP) plan.

Learn more at the OTED website

FD204 — Temporary Food Establishments

StartEndLocationRegistration Details
12/12/2312/15/23VirtualLearn More
01/16/2401/19/24VirtualLearn More
04/02/2404/05/24VirtualLearn More
04/23/2404/26/24VirtualLearn More

Visit the NEHA website for the latest information

StartEndLocationRegistration Details
12/05/2312/08/23VirtualLearn More
01/24/2401/26/24GuamLearn More
01/29/2401/31/24GuamLearn More
02/21/2402/23/24VirtualLearn More
06/25/2406/28/24VirtualLearn More

Visit the NEHA website for the latest information