Food Inspector Training

Course Description

A critical need in many countries is the establishment of an adequate number of qualified food inspectors. This need is recognized and emphasized in the Food Safety Modernization Act (FSMA). This Food Inspector Training (FIT) course was designed to train foreign inspectors on the critical points to inspect along the supply chain to help ensure food safety.

Professionals from JIFSAN, FDA and the food industry worked together to develop training materials, drawing from international sources such as CODEX and FAO as well as from the published requirements of FDA. The first program was offered in Nanning, China in 2012.

Typical Program Content

In each of the presentations listed below, instructors focus on the concepts of inspecting the procedure under discussion.

• Components of a National Food Safety System
• Overview of the U.S. Food Safety System
• Overview of the Host Country’s Food Regulatory System
• Introduction to Inspections
• Case Study Involving Inspection Planning
• Microbiology of Food
• Introduction to Good Manufacturing Practices
• Personnel
• Facilities and Grounds
• Sanitary Operations
• Sanitary Facilities and Controls
• Equipment and Utensils
• Case Study Involving Cleaning and Sanitation
• Process and Controls
• Warehousing and Distribution
• Case Study Based on GMP Inspection Reports
• Basic Principles of HACCP
• Conducting a HACCP Inspection
• Case Study of HACCP Deficiencies and Corrective Actions
• Inspection of Food Safety Program Documentation
• Inspection of Traceability and Recall
• Case Study of Record-Keeping Infractions
• LACF and Commercial Sterility
• Case Study Using LACF Inspection Reports
• Seafood HACCP Inspection
• Case Study of Seafood Inspections
• Juice HACCP Inspections
• Case Study of a Juice Facility Inspection

Training Locations