Local Environmental Health Specialists need knowledge of specializedprocesses at the retail level, in addition to general knowledge about HACCPplans, to be effective food safety regulators. These specialized processes,which include fermentation, acidification, reduced oxygen packaging,cook-chill, sous vide and more are growing in popularity at the retail level.Reasons for this include the growth of the farm to fork and local foodsmovement, an increase in the cost of food, more advanced educational techniquesamong culinary professionals, the global scope of our retail food industry anddesire for specific ethnic products and specific flavor and texture preferences.Many courses have been designed and delivered to provide a microbiologicalbackground on the hazards associated with these processes, as well as theprinciples of HACCP as it relates to the retail food industry.
This unique course was designed, using asynchronous online and synchronouslive virtual discussion, to build on these foundational principles and toprovide training in applying these principles. The overall goal of this courseis to provide local Environmental Health Specialists the tools and knowledge toidentify these special processes, review submitted documentation for a HACCPplan, and gain a working knowledge of these processes to better help operatorsof retail food establishments.
Time: Live component will be 9am-4pm (ET) over Zoom with multiple breaks
Cost: $250 per person.
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