Thermal Processing 4101
(TP_2026-4101)
February 9-13, 2026
Nominations are due: Monday, January 26, 2026
Nominations are to be entered in the Registration Application (Syberworks) by the District Resource Coordinators or Program Area POC and State POCs. If unable to submit nominations via the Registration Application, use the attached Excel spreadsheet and submit to CFL.ClassRegistration@usda.gov. Please include the employee’s full legal name.
The course starts on Monday, February 9, 2026, at 9:00 am ET.
(8:00 am CT, 7:00 am MT, and 6:00 am PT)
The course ends on Friday, February 13, 2025, at 6:00 pm ET.
(5:00 pm CT, 4:00 pm MT, 3:00 pm PT)
Course Overview
This course provides an in-depth review of the role of the Consumer Safety Inspector (CSI) in thermal processing (canning) assignments. The course will cover the principals of thermal processing, including the microbiology of thermally processed foods. Process equipment such as retorts and containers will also be covered. The course will also include training on deviations in processing and verification of the thermal processing regulatory requirements.
Target Audience
Consumer Safety Inspectors who have been assigned to establishments that conduct thermal processing.
Prior to attending, CSIs must have attended either the Inspection Methods (virtual or classroom) or FSRE Sanitation/Raw/RTE course.
Frontline supervisors and Enforcement Investigation Analysis Officers who have canning assignments in the circuit or district are also encouraged to attend.
State Inspectors.
Course Logistics
This course will be instructor-led, conducted virtually (online) through Microsoft Teams. Participants are required to use a government-issued computer (not shared during the training), audio via computer or phone, and internet access via MiFi, WiFi, or Ethernet. Microsoft Edge or Google Chrome are the preferred web browsers. NOTE: Participants are now required to use a government-issued computer. If a government-issued computer or other equipment is needed, please submit a request to CEC prior to the class.
Prior to the class, an Instructor will send the Microsoft Teams invitation to participants for accessing the training. Participants should test the functionality of the computer and other equipment prior to the beginning of the class.
After completing the training, only CSIs who work in establishments that produce these products must complete Thermal Processing On-the-Job Training (OJT). CSIs will have up to 3 weeks following the training to complete OJT. After completion of the OJT, both the CSI and supervisor should sign the OJT checklist attesting successful completion of OJT. Participants should keep a copy of the OJT checklist for their records. Participants will receive credit for completion of OJT by sending an email to: FSISAgLearn@usda.gov. The email should include the participant’s name, the course number, date of completion of OJT and a statement attesting completion of OJT. In addition, the participant should attach the signed checklist to the email.
For technical assistance with accessing the training, please email CFLHelpDesk@usda.gov. Do not contact the CEC Help Desk. For assistance with government-issued computers, please contact the CEC Help Desk.
If you have any questions regarding the course, email CFL.ClassRegistration@usda.gov.
The upcoming course calendar and course materials can be accessed on the FSIS website at: Inspection Training & Videos | Food Safety and Inspection Service (usda.gov).