FDA Special Processes at Retail

FDA-Special Processes at Retail

The overall goal of this course is to prepare participants to understand each of the special processes identified in the FDA Food Code.   This course will describe key concepts, hazards and control measures for each of the special processes used to prepare food in retail and foodservice establishments. The special processes include the following:

  §  Reduced oxygen packaging

  §  Packaged juice

  §  Custom processing of meats

  §  Operating molluscan shellfish display tanks

  §  Curing, smoking and drying of meat, poultry and fish

  §  Fermentation of sausages

  §  Adding components or food additives as preservation

  §  Sprouting

Validation and field verification of HACCP plans and pre-requisite programs for retail and food service establishments will be explored. Activities geared toward providing hands-on experience will help participants conduct future inspections of retail and food service establishments that prepare food using special processes.

For course pre-requisites click Here

For agenda information click Here