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Food Inspector Training

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). The course was designed to train inspectors on the critical points to inspect along the supply chain to 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 course was piloted in Nanning, China in May, 2012 with great success.

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

Previous Trainings

  • 2012 - Nanning, China

Training Program Content

  • Components of a National Food Safety System
  • Overview of the U.S. Food Safety System
  • Overview of the Chinese 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