FD215: Managing Retail Food Safety
Who: Retail Food Inspectors (*see note below)
When: Tuesday, April 9 (starts at 8 am) to Thursday, April 11 (ends at 12 noon), 2019
Where: Copper King Hotel and Convention Center, 4655 Harrison Ave, Butte, MT
This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Topics will include the "process approach" to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety systems. While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product.
1. Know the HACCP Concepts
2. Read NACMCP HACCP Principles and Application Guidelines: https://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm
*Note: The number of attendees allowed for the course is limited. Registrations will be taken in the order received. For Montana attendees, priority will be given to sanitarians who have not previously attended this course (last taught in Montana in 2011).
Register online through the following link: FD215RegistrationApril2019
A block of rooms at government rate has been reserved at the Copper King Hotel. Reservations may be made online by using this link ( https://www.choicehotels.com/reservations/groups/PF16D4 ) or by calling the hotel directly (406-565-5001) and asking for the "Managing Retail Food Safety" group discount.
For Montana-- the following costs will be reimbursed to the county for County Sanitarians:
Lodging: Monday, Tuesday, Wednesday
Lodging: Thursday (if necessary)
Mileage: to and from the meeting site
Questions? Please contact:
NINA HEINZINGER, PhD, REHS/RS
Public Health Sanitarian
Office (406) 444-0067 Fax: (406) 444-5055