Basic Environmental Health Program

Food Protection
(EH 107)

As a result of this two-day class, participants will be able to:

• Understand the relationship to other state and federal food protection agencies.
• Describe the components of a food protection program and why each part is vital.
• Develop an understanding of food microbiology and how it is used to develop intervention strategies.
• Understand the procedures to follow for the investigation of a food borne illness outbreak.
• Describe the purpose of the inspection program and the relationship between a maintenance type violation and a critical violation.
• Describe how HCCP is used as part of a prevention strategy.
• Identify current food-borne disease trends from surveillance data and show how they influence regulation.
• Describe steps necessary for a food-borne illness to occur and develop prevention measures for each step.

This course also has a required field exercise.
EH 107 Field Exercise.

Priority for this course is given to environmental health personnel. Other public health staff may register on a space-available basis.