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Educational Programs and Workshops for Sanitarians

                                         

Below is a description of ODA Division of Food Safety retail educational programs and workshops courses

2016 Ohio Uniform Food Safety Code Updates 2.5 CEUs

The Ohio Uniform Food Safety Code, OAC 3717-1, has been amended to reflect the FDA Food Code Supplement and 2013 FDA Model Food Code. The changes became effective March 1, 2016 with the exception of sections of Chapter 3 which became effective June 1, 2016. Sanitarians that attend this program will increase their understanding of the changes to the Ohio Uniform Food Safety Code and the impact of those changes. Many of the updates are to clarify existing language in the code. However, a significant portion of the program is dedicated to new concepts. The goal of this program is to enable sanitarians to apply the food code and the updates uniformly and correctly during their inspection of retail food establishments. Sanitarians that attend this program should be able to implement the changes to the Ohio Uniform Food Safety Code with confidence.

Acidification of White Rice 2.0 CEUs

This program is an overview of the Ohio Uniform Food Safety Code, OAC 3717-1-8.4, and includes: the requirements for the acidification of white rice, the steps for acidifying white rice, sanitation standard operating procedures, application of hazard analysis and critical control principles, ingredients common to making sushi, and the display of finished product. Attendees should be able to better recognize when the firm is acidifying white rice in accordance with the Ohio Uniform Food Safety Code. This includes the firm’s record keeping practices, thawing of frozen fish, sources, and cooling procedure for finished product.

Acidification of White Rice: Short Version 1.0 CEU

This program is as an abbreviated version of the full, 2.0 CEU training. This program is an overview of the Ohio Uniform Food Safety Code, OAC 3717-1-8.4, and includes: the requirements for the acidification of white rice, the steps for acidifying white rice, sanitation standard operating procedures, application of hazard analysis and critical control principles, ingredients common to making sushi, and the display of finished product. Attendees should be able to better recognize when the firm is acidifying white rice in accordance with the Ohio Uniform Food Safety Code. This includes the firm’s record keeping practices, thawing of frozen fish, sources, and cooling procedure for finished product.

Basic Food Labeling 2.5 CEUs

This program address labeling requirements and guidelines for food products produced in a retail food establishment based on the Ohio Uniform Food Safety Code, OAC 3717-1-03.5(C). It includes the basic components of a label, declaration of allergens, nutritional labeling, and fresh juice labeling. The program focuses on the practical application of retail labeling in situations the sanitarian may encounter during an inspection. This includes guidance for verifying the label of a food item produced on site.

Basic Food Labeling:  Workshop 4.0 CEUs

This program is a combination of lecture and workshop. This program address labeling requirements and guidelines for food products produced in a retail food establishment based on the Ohio Uniform Food Safety Code, OAC 3717-1-03.5(C). It includes the basic components of a label, declaration of allergens, nutritional labeling, and fresh juice labeling. The program focuses on the practical application of retail labeling in situations the sanitarian may encounter during an inspection. This includes guidance for verifying the label of a food item produced on site.
The workshop portion gives the attendees the opportunity to develop labels for self-serve, packaged food products. Groups will present their labels in front of the class and solutions will be discussed. This format is designed to encourage attendees to ask questions and develop a better understanding of the application of labeling requirements.

(NEW) Bulk Water Machines 1.0 CEU

This program is an overview of the Ohio Uniform Food Safety Code, OAC 3717-1-8.3, and covers: the criteria for use of a bulk water machine at a licensed retail food establishment, the difference between a bulk water machine and a bulk water vending machine, equipment approval, sampling, components and operation of the machine, and the inspection of the machine. Food program sanitarians that attend this training will be better able to apply the food code during inspections of establishments that have a bulk water machine.

Chapter 901:3-04 Ohio Administrative Code 2.5 CEUs

Sanitarians need to understand the administrative aspects of the food program, just as they need to understand the Ohio Uniform Food Safety Code, OAC 3717-1. This program is designed to teach sanitarians the administrative rules for the food program. The program covers each paragraph of Chapter 901:3-4 of the Ohio Administrative Code. It addresses topics such as: licensing, approval of facility layout and equipment specifications, appealing licensing actions, complaint procedures, dispute mediation, embargo of food, cease use for equipment, and record keeping requirements.

Cottage Foods 1.0 CEU

This program is a review of the Cottage Food Rules, Ohio Administrative Code 901:3-20. The program goes into detail for each of the foods that are permitted as cottage foods, foods that are not permitted as cottage foods, and the labeling of cottage foods. Sanitarians will be able to apply this knowledge during their inspections of retail food establishments, farm and farmers’ market stands, festivals, and other locations where cottage foods may be sold or found.

Custom Processing 2.0 CEUs

This program explains the purpose of the custom processing section in the Ohio Uniform Food Safety Code, OAC 3717-1-08.2. It explains how firms can custom process the meat of game animals, migratory waterfowl, and game birds without the need for meat inspection. The program identifies Ohio’s hunting seasons for game animals, migratory waterfowl, and game birds. It explains the concerns regarding custom processing during the inspection of the food facility, the code requirements for licensed firms that are also custom processors, and how sanitarians can tell if a firm is custom processing. The program encourages sanitarians to develop questions to determine if a facility is custom processing game animals, migratory waterfowl, and game birds and makes recommendations for determining a facility’s compliance with the food code requirements. Sanitarians that attend this training will be better able to apply the food code during inspections of food facilities that custom process game animals, migratory waterfowl, and game birds.

Ethnic Retail Food Establishments 2.5 CEUs

This program is designed to help sanitarians conduct better inspections of ethnic retail food establishments. This is accomplished by: identifying ethnic foods, discussing language barrier issues and solutions, determining if the ethnic foods are from an approved source, reviewing labeling requirements, providing an overview of the import/customs process, and identifying food safety concerns including food handling processes that may require a variance.

Facility Layout and Equipment Specifications Review 3.0 CEUs

This program has three modules and an exercise. The first module addresses the regulations that require health departments to conduct a facility layout and equipment specification review, including the Ohio Uniform Food Safety Code, OAC 3717-1-09, Criteria for reviewing facility layout and equipment specifications. The second module makes recommendations for the information the licensor needs to conduct the review, basic tools for the review, and what to do when the documents are received for review. The third module addresses the review, the site visit, and the final inspection. Attendees may complete an optional exercise that demonstrates the need for a complete facility layout and equipment specifications review application to be submitted for review. Sanitarians attending this course will receive the program handout as well as informational reference documents that will be useful when reviewing plans.

Facility Layout and Equipment Specification Review: Workshop 4.0 CEUs

This program has three modules and two exercises. The first module addresses the regulations that require health departments to conduct a facility layout and equipment specification review, including the Ohio Uniform Food Safety Code, OAC 3717-1-09, Criteria for reviewing facility layout and equipment specifications. The second module makes recommendations for the information the licensor needs to conduct the review, basic tools for the review, and what to do when the documents are received for review. The third module addresses the review, the site visit, and the final inspection. Attendees will complete an exercise that demonstrates the need for a complete facility layout and equipment specifications review application to be submitted for review. Sanitarians attending this course will receive the program handout as well as informational reference documents that will be useful when reviewing plans. The workshop component includes a small scale plan review exercise.

Meat Nomenclature: Stable to Table 3.0 CEUs

This program addresses the requirements of the Ohio Uniform Food Safety Code, OAC 3717-1-03.5(B) and teaches the proper names of retail cuts of beef. The program takes a systematic look at how a beef carcass is turned into retail cuts of meat commonly seen in retail food establishments. Program attendees should be able to recognize a violative label during a retail food establishment inspection.

Meat Room Equipment 2.5 CEUs

This program is designed to familiarize sanitarians with equipment that is commonly used in the meat department of a grocery store or in a butcher shop. The program addresses: equipment names, uses, the various parts of the equipment, questions to ask, cleaning frequency requirements, and areas to be examined when determining if the equipment has been properly cleaned. Many pieces of equipment including the meat saw, grinder, mixer, cuber/tenderizer, patty maker, and slicer are being addressed in the program. Program handouts and slicer information from the FDA will be given to the attendees.

Micro Brewing of Alcoholic Beverages 2.0 CEUs

This program is designed to provide food sanitarians with basic information about the brewing of alcoholic beverages.  It addresses terms, a brief history of brewing, ingredients, methods, and equipment common to the industry. The program also includes information regarding the proper licensing and inspection of breweries and similar operations that produce alcoholic beverages. Attendees that inspect microbrewery operations should have a better understanding of the brewing process and be better able to determine the compliance of the establishment.

Micro Brewing of Alcoholic Beverages: Short Version 1.0 CEU

This program is an abbreviated version of the full 2.0 CEU program and designed to provide food sanitarians with basic information about the brewing of alcoholic beverages.  It addresses terms, a brief history of brewing, ingredients, methods, and equipment common to the industry. The program also includes information regarding the proper licensing and inspection of breweries and similar operations that produce alcoholic beverages. Attendees that inspect microbrewery operations should have a better understanding of the brewing process and be better able to determine the compliance of the establishment.

Ohio Bakeries 1.5 CEUs

This program provides sanitarians with useful information about bakeries that are permitted by law in the state of Ohio. The course provides a description and background for each type of bakery, including: Cottage Food Production Operations, Home Bakeries, Retail Bakeries, and Wholesale Bakeries. Information regarding unique features, equipment, labeling requirements, licensing, determination of license fees, who has the authority to inspect, and where the products can be offered for sale for is included for each type of bakery. This program will help sanitarians better understand when they have the authority to inspect or license a bakery. If they do not have the authority to act regarding a violative bakery or bakery product, they will know who does and will be able to contact the appropriate agency.

Ohio Exempt Farm Market 2.0 CEUs

This program is designed to teach sanitarians the farm market exemptions found in Chapter 3717.22 of the Ohio Revised Code. The program explains the activities permitted at a registered farm market that do not require a license from a local health department as well as those activities that are not permitted. In addition, it informs sanitarians when the Ohio Department of Agriculture, Division of Food Safety, Food Safety Specialists will regulate the farm market under Chapter 901:3-6 of the Ohio Administrative Code. Sanitarians will also learn how to determine when a farm market should be licensed as a temporary, mobile, or retail food establishment.

Ohio Exempt Farmers’ Market 2.0 CEUs

This program is designed to teach sanitarians the farmers’ market exemptions found in Chapter 3717.22 of the Ohio Revised Code. Specifically, the activities permitted at a registered, exempt farmers’ market stand that is not required to obtain a license from a local health department. In addition, it informs sanitarians when the Ohio Department of Agriculture, Division of Food Safety, Food Safety Specialists will regulate stands at a farmers’ market under Chapter 901:3-6 of the Ohio Administrative Code. Sanitarians will also learn about the sale of amenable meats, non-amenable meats, poultry, game animals, and other potentially hazardous foods and how to determine when a stand at a farmers’ market should be licensed as a temporary or mobile retail food establishment.

Ohio Exempt Farmers’ Market & Retail Food Establishment Exemptions 2.5 CEUs

This program has two components. This program is designed to teach sanitarians the farmers’ market exemptions found in Chapter 3717.22 of the Ohio Revised Code. Specifically, the activities permitted at a registered, exempt farmers’ market stand that is not required to obtain a license from a local health department. In addition, it informs sanitarians when the Ohio Department of Agriculture, Division of Food Safety, Food Safety Specialists will regulate stands at a farmers’ market under Chapter 901:3-6 of the Ohio Administrative Code. Sanitarians will also learn about the sale of amenable meats, non-amenable meats, poultry, game animals, and other potentially hazardous foods.  Sanitarians will learn how to determine when a stand at a farmers’ market should be licensed as a temporary or mobile retail food establishment. The second component explains the retail food establishment exemptions provided for in of 3717.22 of the Ohio Revised Code. Handouts will be provided that can be used as a reference document during the inspection of Farmers’ Markets.

Ohio Farm Product Auctions, Festivals, and Celebrations 2.0 CEUs

This program is designed to teach sanitarians the exemptions that are permitted at a farm product auction that is registered with the Ohio Department of Agriculture and at festivals and celebrations that occur in Ohio. The first part of the program addresses farm product auctions which are defined and the relevant sections of law and rule are discussed. The exemption for registered farm markets and farm product auctions are compared and contrasted to provide clarity for sanitarians. The second part of the program addresses festivals and celebrations in Ohio which are defined and the relevant sections of law are discussed including the onsite production of fruit butters. Sanitarians will learn how to determine when a stand at a farm product auction, festival, or celebration will need a license from the local health district and when they will not.

Principles of HACCP, A Hands-On Introduction 3.5 CEUs

This program has been designed to assist sanitarians in the creation and evaluation of HACCP plans. The course addresses the history of HACCP, the 7 principles of HACCP in detail, and the requirements of the Ohio Uniform Food Safety Code, OAC 3717-1-3.4(K), reduced oxygen packaging without a variance and (L) Contents of a HACCP plan. Attendees will develop their own HACCP plan for a food process addressed in OAC 3717-1-3.4(K), Reduced oxygen packaging without a variance and will create their own HACCP plan in steps, one after each key HACCP component that is presented. HACCP plans will be shared with the class to allow for discussion. Those attending the workshop should be better able to evaluate a HACCP plans developed and implemented in retail food establishments.

Process Review Inspection Report Writing 2.5 CEUs

This program teaches sanitarians to question the person in charge about food handling procedures, identifies food handling procedures that require the retail food establishment to be licensed as a risk level IV, and the inspection frequency at which Process Review Inspections must be conducted. Each component of the Process Review Inspection Form and Continuation Form are explained in detail. Attendees will demonstrate their report writing skills by completing three Process Review Inspection Reports based on provided scenarios, reviewed, and discussed as a class. Attendees should improve their Process Review Inspection Report writing skills.

Questions to Ask in a Retail Food Establishment 2.0 CEUs

This program teaches sanitarians to ask the person in charge, lead shift/department workers, and food employees open ended questions. The purpose of the questions is to determine if the retail food establishment is operating in a manner that is compliant with the Ohio Uniform Food Safety Code, OAC 3717-1. The course presents questions that are designed to prompt a dialog with establishment personnel rather than a simple yes or no answer. Questions are designed to address several areas of concern including: employee health policies, hygienic practices, routine food safety practices and procedures, sanitation, food handling practices observed during the inspection, and requests that food employees demonstrate their knowledge. Program attendees should be able to ask the questions needed to correctly identify food safety practices within retail food establishments that are in compliance with the code and those that are not.

Reduced Oxygen Packaging Without a Variance 3.0 CEUs

Sanitarians attending this program will gain a greater understanding of how to apply paragraphs OAC 3717-1-03.4(K) Reduced oxygen packaging without a variance criteria and (L) Contents of a HACCP plan. The program addresses the different types of reduced oxygen packaging outlined in the Ohio Uniform Food Safety Code such as: vacuum packaging of meat and poultry that is raw or has been cured in a regulated food processing plant , frozen fish, cook chill, sous vide, and cheese. The program also addresses the pertinent science behind this code provision, offer examples of HACCP plans, and show some of the equipment that is unique to the process in a format that follows the code. This program builds on past ROP programs adding information to make the training current with the most recent version of the Ohio Uniform Food Safety Code, OAC 3717-1.

Standard Inspection Report Writing 2.5 CEUs

This program addresses the write up of findings found during a Standard Inspection conducted in a retail food establishment. The course includes: an overview of the statutes that give health department sanitarians the authority to conduct an inspection, an explanation the proper forms to be used for documenting the inspection findings, the characteristics of a good inspection report, examples, and criteria for writing the violation statement (code reference, observed violation, corrective action and the public health reason if applicable). Sanitarians who attend this training should improve their Standard Inspection report writing skills.

Standard Inspection Report Writing: Workshop 4.0 CEUs

This program addresses the write up of findings found during a Standard Inspection conducted in a retail food establishment. The course includes: an overview of the statutes that give health department sanitarians the authority to conduct an inspection, an explanation the proper forms to be used for documenting the inspection findings, the characteristics of a good inspection report, examples, and criteria for writing the violation statement (code reference, observed violation, corrective action and the public health reason if applicable). Sanitarians who attend this training should improve their Standard Inspection report writing skills. Attendees will participate in a workshop where they are given violative situations and they will be tasked with finding the correct code citation and writing violation statements using the criteria provided in the course.  When completed, groups will present their finding for discussion.

Survey of Transportation Accidents Involving Food and Drugs 2.0 CEUs

This course teaches sanitarians how the Department of Agriculture, Division of Food Safety handles transportation accidents and incidents that involve food and drugs. This program is designed to inform local health department sanitarians, rather than enable them to handle transportation accidents. The program focuses on the survey of the accident site, evaluation of the product, embargo of the product, determination of the disposition of product, and the documentation of findings on an inspection report. Attendees should understand why they should inform the Ohio Department of Agriculture, Division of Food Safety when a transportation accident involving food or drugs occurs in their jurisdiction.

Variances 2.5 CEUs

This program addresses what a variance is and the Ohio Uniform Food Safety Code, OAC 3717-1, requirements for when a variance is needed. Sanitarians will be better able to recognize when a retail food establishment is in need of a variance. The program identifies the roles of the local health department, the retail food establishment operator, and the Ohio Department of Agriculture, Division of Food Safety in the variance process. Sanitarians will learn the kind of information they should obtain to make their initial assessment and will have an understanding of the steps that the ODA takes to evaluate the variance request. Sanitarians will learn what they need to do once the variance has been issued or the variance has been denied and how to address enforcement issues.  Attendees will learn how to use the Variance Review/HACCP Verification Inspection Report Form and complete a Variance Review exercise.

Retail Food Safety Advisory Council (RFSAC)

The Retail Food Safety Advisory Council-RFSAC

Duties of RFSAC:

  • Making recommendations for the  uniform food safety code;
  • Examining specific food safety issues raised by the director of agriculture or director of health and making recommendations regarding those issues;
  • Mediating unresolved issues among state agencies about the interpretation of rules adopted under this chapter and making recommendations regarding the issues;
  • Making recommendations to the director of agriculture and director of health with respect to improving the food safety awareness of consumers and their confidence in the state’s food supply;
  • Making recommendations to the director of agriculture and director of health regarding the licensing categories and inspection frequencies to be used in regulating retail food establishments and food service operations;
  • Making recommendations to the director of health with respect to the program for certification of individuals in food protection and approval of courses in food protection.

Am. Sub. House Bill 223 required ODA and ODH to adopt the Ohio Uniform Food Safety Code based on the current FDA Model Code as the statewide standard for food safety in RFE’s and FSO’s.  Most provisions of Am. Sub. House Bill 223 became effective on Feb. 1, 2001.

Membership in the RFSAC

The membership of RFSAC includes both the Directors of Agriculture and Health as co-chairs and 12 additional members as follows:

  • Three persons representing the interests of retail food establishments (RFE);
  • Three persons representing the interests of food service operations (FSO);
  • Four persons representing boards of health or the health departments operated by the boards of health;
  • One person representing the academic community who is knowledgeable in food science or food technology;
  • One person representing the general public who is not employed by this state or any of its political subdivisions and has no pecuniary interest in a retail food establishment or food service operation.

Council Members:

RFSAC Member Information 2019

Local Boards of Health

Christina Ritchey Wilson, R.S., Food Program
Columbus City Public Health Department

R Joseph Ebel, MS, R.S., MBA Health Commissioner
Licking County Health Department

Peter Schade, M.P.H., R.S., Health Commissioner
Erie County Health Department

Paul DePasquale, M.P.A., R.S., Env Director
Stark County Health Department

General Public/Consumer

Michael Agosta

Academia

Dr. Abigail Snyder, Ass’t Professor
Ohio State University Food Science

Industry/Retail Food Establishments

Kristin Mullins, President/CEO
Ohio Grocers Association

Terry Levee, Director Food Safety Compliance
Giant Eagle

Lora Miller, Director Gov’t Relations
Ohio Council of Retail Merchants

Industry/Food Service Operations

Darryl Jacobs, Director Regulatory Operations
Wendy’s International

Laura Morrison, Director Food Safety
Ohio Restaurant Association

Jeff Otterbacher
Figure the Odd, Inc

Upcoming Meeting Dates

Wednesday, December 11, 2019, 9:30 am

Ohio Dept. of Agriculture
Bromfield Building-Auditorium
8995 East Main Street
Reynoldsburg, OH 43068

Food Product Dating

What are the food dating requirements?

Under federal regulations, all infant formula, baby food, and over the counter drugs sold in the United States are required to have product dating, no matter where they are sold. This is the only universally accepted system used for the dating of food products across the United States.

In Ohio these same requirements are applicable with an additional requirement for certain perishable foods. No person shall knowingly sell or offer to sell any packaged perishable food product that has a quality assurance period of thirty days or less, unless the package is clearly marked by the packager with its sale date. The sale date shall be legible and understandable to the consumer. It does not apply to fresh fruits and vegetables or to meat, including poultry, whether packaged or unpackaged.

What type of dating should we expect to see?

"Open" dating, which uses a calendar date as opposed to a code, is the stamping of a date on a food product's package to help the store determine how long to display the product for sale. It can also help the purchaser know the time limit to purchase or use the product at its best quality. Although it is a helpful gauge of quality for consumers, it does not necessarily tell the consumer whether the food is safe to eat. Open dating is found primarily on perishable foods.

These are the basic types of open dates:

(1) "Use-by" date, the last date recommended for consumer use of the product while at peak quality. The date is determined by the packer of the product.
(2) “Sell-by" date identifies to the store management how long a product should be displayed for sale. (3) "Best if used by (or before)" date is useful to the consumer to predict for best flavor or quality, although it is technically not a "sell-by" or safety date.
(4) "Sale date" means the date by which the manufacturer, processor, or packager of a packaged food product recommends that the food product be sold for consumption based on the food product's quality assurance period.

Is food safety considered compromised after a meat or poultry product date expires?

Product dates do not cover an important strategy to ensure wholesomeness by properly storing and preparing foods after purchase.
Even if a "use-by" date expires during home storage, a product can be safe, wholesome, and of good quality if it is handled properly and properly refrigerated (41° F or below). On the other hand, improperly handled foods can lead to spoilage or even foodborne illness even if the product date has not passed. If foods that require refrigeration are mishandled such as by storage at unsafe temperatures (between 41°F and 135° F), spoilage or foodborne illnesses may occur regardless of the date stamped on the package.

For example, if hot dogs are taken to a picnic and left out of refrigeration for several hours, they would likely be unsafe to eat, even if the package date has not passed.

What are the dating requirements for meat and poultry?

Although meat products are not required to bear a date on their label, most retailers date their meat products for the purposes of product rotation and evaluation of quality. Poultry products on the other hand, are required to bear a date. A retailer may legally sell fresh or processed meat and poultry products beyond the date on the package as long as the product appears of good quality. It is also legitimate for a retailer to evaluate a meat or poultry product for quality and update (i.e. change) a date on fresh meat or poultry that has been cut up and wrapped in the meat department of the retail store. Meat retailers can also repackage meat and poultry received from other companies, if they repackage them with their own retail label. If a meat or poultry product has a date that has passed and the food remains of good quality, the meat or poultry product may continue to be offered for sale. The date cannot be changed without rewrapping the meat or poultry product. It is not legal to modify a label on a meat or poultry product packaged under federal inspection without removing the federal legend. All food products must be “honestly presented” with no attempt to deceive the consumer.

What can the consumer do to ensure the quality of the foods they buy?

There are six common-sense things consumers can do to protect themselves when buying fresh meat and poultry:

  1. Purchase the product before the package quality date expires.
  2. Carefully examine discounted meat and poultry products.
  3. Meat and poultry products should be taken home immediately after purchase and refrigerated promptly.
  4. Verify with a thermometer that home refrigeration is kept at least at 41° F.
  5. Meat and poultry products should be frozen if you cannot use them within a couple of days of purchase.
  6. Follow the proper safe food handling recommendations on the labels of meat and poultry.

Letters & Letters of Opinion

2010-01 Cold Holding at Farmers’ Markets and At Temporary and Some Mobile  Facilities

Click here for printable document

2010-02 Time as Public Health Control for Cut Tomatoes

Click here for printable document

Cheese Listing for Date Marking - May 15, 2006

Click here for printable document

Dietary Supplements

Click here for printable document

2019-1 Time as a Public Health Control for Batters Mixed with Water - March, 2019

Click here for printable document.

Request for Training

Please contact Jason Ahrens at jason.ahrens@agri.ohio.gov or 614-582-4003

Variance Request Form

Please contact Jason Ahrens at jason.ahrens@agri.ohio.gov or 614-582-4003 and fill out the Variance Request Form.

Inspection Form and Survey Training

The Ohio Department of Agriculture and the Ohio Department of Health will be conducting regional trainings throughout the state for local health department sanitarians that conduct food service operation (FSO) and retail food establishment (RFE) inspections.

The training will be going over the new inspection form and how to document violations/observations using that new form. Also, a portion of the training will be going over the sanitarian evaluation process that takes place during the surveys conducted by both state agencies.

To register for the training, please download the Inspection Form and Survey Training registration on this page and e-mail to our office.