Overview
This course will prepare participants to inspect retail and food service establishments that utilize special processes to process food. This course will identify the processes identified in FDA Food Code that require a variance and/or Hazard Analysis and Critical Control Plan (HACCP) system. In addition, validation and field verification of HACCP systems will be explored. Special processes that will be covered include adding components or food additives as a method of preservation or to render the food non-PHF/non-TCS rather than as a method of flavor enhancement; curing, smoking and drying of foods; fermented sausages; custom processing for personal use; packaging juices; sprouting; operating molluscan shellfish life support system display tanks; and reduced oxygen packaging.
Scope
This course will describe the special processes used to prepare food in retail and foodservice establishments. The course will introduce special processes and related terminology. Special processes will be described related to adding components or food additives as a method of preservation or to render the food non-PHF/non-TCS rather than as a method of flavor enhancement; curing, smoking and drying of foods; fermented sausages; custom processing for personal use; packaging juices; sprouting; operating molluscan shellfish life support system display tanks; and reduced oxygen packaging. Validation and field verification of HACCP and pre-requisite programs for retail and food service establishments will be explored.
Target Audience
The target audience for this course is federal, state, tribal, territorial and local food inspectors.
Course Offerings
Currently, this course is not scheduled. If you are interested in scheduling this course, please contact us at cafsp@utk.edu.
Prerequisites
Participants are required to complete all web-based courses in the “Special Processes” series. In addition, participants should have a working knowledge of the most recent version of FDA Food Code; HACCP principles; basic food safety principles and FD215 – Managing Retail Food Safety.
Course requisites are: completion of the prerequisites, completion of the pre and post tests, and completion of the Centers activity. There are other portions of the program such as knowledge checks, group exercises and Turning Point controllers that give participants instant feedback on their learning. Participants are encouraged to participate in the activities; however they are not required in order to pass the course.
Fees
Instructor-led courses fees vary due to the cost of materials and course production. Please contact us for costing information.
Length
Total instructional time is 16.25 hours over two days.
| Module | Title | Time Allocation |
|---|---|---|
| 1 | Course Overview and Administration | 1.75 hours |
| 2 | Special Processes Terminology and HACCP | 1.50 hours |
| 3 | Reduced Oxygen Packaging (ROP) of PHF (TCS) Foods at Retail and Food Service Establishments | 3.00 hours |
| 4 | Operating Molluscan Shellfish Life Support System Display Tanks at Retail and Food Service Establishments | .75 hours |
| 5 | Packaging Juices | .50 hours |
| 6 | Custom Processing of Meat for Personal Use | .50 hours |
| Review Module 4,5,6 | .25 hours | |
| 7 | Curing, Smoking and Drying of Fish | .50 hours |
| 8 | Curing and Smoking of Meat and Poultry | .50 hours |
| 9 | Drying of Meat | 1.00 hour |
| 10 | Fermentation of Sausages | 1.25 hours |
| 11 | Adding Components or Food Additives to Improve Shelf-life or Render Foods Shelf-stable | 1.75 hours |
| 12 | Sprouting at Retail and Food Service Establishments | .05 hours |
| 13 | Exercise – Identify and Evaluate Special Processes at Retail and Food Service Establishments | 1.25 hours |
| 14 | Course Evaluation and Administration | .50 hours |