This is an instructor led three-week class, delivered Via Microsoft Teams. Topics covered during this training include: how to perform a comprehensive assessment for establishment’s food safety system; the design and validity of the hazard analysis, HACCP plan; Sanitation Standard Operating Procedures (Sanitation SOPs); pre-requisite programs; testing programs, e.g., generic E. coli written procedures; and any other programs that constitute the establishment’s food safety system.
Target Audience:
State or FSIS personnel that are newly hired to perform food safety assessments and other EIAO responsibilities.