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  1. www.fda.gov › media › 867522022 Program Standards 2 Trained Regulatory Staff Appendix B-1...

    APPENDIX B-1: Curriculum for Retail Food Safety Inspection Officers. The courses listed below are updated and moved across different learning management systems over time. The latest...

  2. www.fda.gov › food › food-safety-modernization-act-fsmaFood Safety Preventive Controls Alliance | FDA

    FDA, in cooperation with the Institute for Food Safety and Health, has created the Food Safety Preventive Controls Alliance to develop training courses and materials to help industry,...

  3. www.fda.gov › office-training-education-and-development-oted › retail-foodRetail Food | FDA

    26 kwi 2007 · The Retail Food Level 1 curriculum is based on Standard Number 2, Trained Regulatory Staff, from FDAs draft Voluntary National Retail Food Regulatory Program Standards. ORA Us Level 1 web...

  4. fda.report › media › 86752Program Standard #2 APPENDIX B-1: Curriculum for Retail Food...

    APPENDIX B-1: Curriculum for Retail Food Safety Inspection Officers “Application” Courses and “Hands-On” Training To provide application and transfer of web instruction to the FSIO’s work environment, a jurisdiction’s training

  5. www.scsglobalservices.com › training › fda-food-labeling-complianceFDA Food Labeling Compliance - SCS Global Services

    Learn about FDA food labeling regulations from the basics to the more advanced requirements. Understand the importance of using the correct nutrition facts panel format, ingredient declarations, claims and warnings.

  6. foodprocessing.wsu.edu › extension › trainingFSPCA Preventive Controls for Human Foods | Food Processing...

    By successfully completing this course, you will meet the requirements as a FSPCA Preventive Controls Human Food Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.

  7. www.afdo.org › training › retail-trainingFDA retail food training - Association of Food and Drug Officials

    This course explores the specific types of food processing in retail food establishments which are required by the FDA Food Code to have a variance and mandatory Hazard Analysis Critical Control Point (HACCP) plan.

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