Overview
This course emphasizes best practices to address food safety issues faced in the event of a disaster.
Scope
During this course, participants will identify and apply best practices to address food safety issues faced in the event of a disaster. Food safety issues and concerns that will be covered include situational assessments, inspectional concerns, salvage and other mitigation strategies related to food retail and processing facilities.
Final Exercise
The 3-hour exercise on day two will include several real-life situations that food safety inspectors may need to assess in the event of a disaster, including evaluating mass feeding operations, working with retail facilities to determine steps needed for reopening, and evaluating whether food product items can be salvaged or must be destroyed. There are three choices for the exercise: fire, flood and earthquake. All exercises cover the same key learning objectives.
Target Audience
The intended audience would include local, state, tribal, and territorial environmental health specialists and food safety inspection officers.
Course Offerings
Currently, this course is not scheduled. If you are interested in scheduling this course, please contact us at cafsp@utk.edu.
Prerequisites
The web-based course, Food Safety Issues in the Event of Disasters: An Introduction, is a prerequisite for this course. It is recommended that participants have field inspection experience and basic food microbiology knowledge.
Fees
Instructor-led courses fees vary due to the cost of materials and course production. Please contact us for costing information.