Specialized processes, which include fermentation, dehydration, 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 foods movement, an increase in the cost of food, more advanced educational techniques among culinary professionals, the global scope of our retail food industry and desire for specific ethnic products and specific flavor and texture preferences. Many courses have been designed and delivered to provide a microbiological background on the hazards associated with these processes, as well as the principles of HACCP as it relates to the retail food industry. However, that can leave a gap for both regulators and industry professionals trying to apply those principles at retail.

The overall goal of the Validation and Verification of Retail HACCP Course is to provide local Environmental Health Specialists the tools and knowledge to identify these special processes, review submitted documentation for a HACCP plan, and gain a working knowledge of these processes to better help operators of retail food establishments. In industry-focused classes, industry personnel should possess the tools and knowledge to identify special processes, collect and submit documentation for a HACCP Plan, and gain a working knowledge of the process to implement HACCP plans at retail.

This course is offered in multiple formats. Both regulator and industry focused courses include an interactive, asynchronous online component to learn HACCP principles and view demonstrations and a live synchronous class day with lecture, activities and discussion. The live synchronous class day can be offered via Zoom or in person.

Course Information

Scheduled Virtual Courses, all courses are currently scheduled for 9am-4pm ET, and registration will open six weeks before the course date.

• • At any time, you can visit go.ncsu.edu/retail-haccp to see if registration is open and there are seats available for an upcoming class.

Please contact retailhaccp@ncsu.edu for further details or to schedule an in-person course or to be added to a course waitlist.

Many thanks to the Association of Food and Drug Officials and the Association of Food and Drug Officials of the Southern States for sponsoring the development of this course for virtual delivery.