E003: Food Protection
This course contains six modules discussing the fundamental principles of food protection, the application of rules and regulations, food safety management systems, Hazard Analysis and Critical Control Point (HACCP), plan review, integrated pest management and employee training.
Academic Faculty/Staff, Federal Government Employees, State Government Employees, Local Government Employees, Non-Government Employees and Students
Food Safety Hazards
- Review principles of microbiological growth & survival
- Give examples of chemical, physical, and biological hazards found in food
- Discuss control measures used at retail to prevent bacterial, viral, and protozoan food borne illness
- Identify possible hazards associated with various foods and food preparation practices in retail and food service operations
- Identify control measures available to prevent, reduce, or eliminate the hazards
- Apply the “process approach” to HACCP in these operations to ensure that safe food handling and holding practices are in place to reduce the occurrence of foodborne illness risk factors
- Identify appropriate techniques and methods for applying HACCP principles to inspections
- Identify intervention strategies for controlling risk factors and offer recommendations to operators for immediate and long-term correction
Regional Retail Food Specialist
Alan Tart received a Bachelor of Science degree in Biology with a minor in Chemistry from Berry College in Rome, GA. In 1997, after a short stint of teaching high school biology and physical science, Alan joined the U.S. Food and Drug Administration as a Microbiologist in FDA’s Southeast Regional Laboratory.
In 1999, Alan became a Regional Retail Food Specialist. Alan's responsibilities include performing food safety surveillance and oversight for Special Security Events like the G8 Summit and Olympics and disaster relief efforts such as Hurricanes Katrina, Rita, and Gustav and representing FDA on numerous national food safety and food defense committees
In 2004, Alan was elected by his peers to serve as Co-Team Leader for the FDA National Retail Food Field Team. In this capacity, Alan serves as a member of FDA’s Retail Food Steering Committee that is responsible for formulating and coordinating the Agency’s strategic plan and policy on retail food safety issues.
- 4.00 Participation/CETulane Professional and Continuing Education (PaCE) awards 4.00 hour(s) of credit for completing E003: Food Protection
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