FDA Risk-Based Inspections In Retail Workshop

This workshop builds upon concepts learned in FD215 Managing Retail Food Safety and is designed to further enhance the knowledge, skills, and abilities of food safety inspection officers in conducting risk-based inspections. Topics include:

• Differences between determining code compliance and active managerial control (AMC) during inspections and the reasons why assessing AMC is important
• How to maximize the effectiveness of routine inspections to assist retail and foodservice operators with achieving active managerial control over foodborne illness risk factors
• Strategies for prioritizing limited time during inspections to effectively assess the active managerial control of foodborne illness risk factors
• Using inspectional observations, science, and Hazard Analysis and Critical Control Point (HACCP) principles to determine the most appropriate on-site and long-term corrective actions for out-of-control risk factors,
• Enhancing communication and in-service training during inspections to improve understanding and more effectively motivate behavior change

For informaton on lodging click Here

For agenda information click Here