Basics of Inspection: Beginning an Inspection
January 01, 2011 1 hour
NJDOH Food and Drug Safety Program
Location
Contact Information
Public Health Core Competency Domain Information
N/A
Credits and Continuing Education Units
Public Health CE
#13138: 1.00 hour(s)
Description
REGISTRATION NOTE: At this time, registration is limited to NJDOH employees. Please contact NJLMN for additional information.
The link to FDA-ORAU is: http://www.fda.gov/Training/ForStateLocalTribalRegulators/ucm119027.htm
Agenda/Additional Information
This is the first of two courses designed to inform the learner of the basic practices during an inspection of a food establishment. This course explores the preparation needed before an inspection and identifies pre-inspection issues. This course also explores the many elements of a Hazard Analysis Critical Control Point (HACCP) plan that must be evaluated during pre-inspection.
Presenters
FDA
Target Audience(s)
Registered Environmental Health Specialist(NJ Licensed)
"Volunteers Building Strong, Healthy, and Prepared Communities"
Brought to you by The New Jersey Department of Health.