This application is currently undergoing data and structure changes. You may encounter problems with application functionality or viewing application data until the changes are completed.

Certificate and CEU Issuance

Leadership

L4-4000

4990

Level 4 Professional Certificate

4000

Advocacy

L1

Communication Management

L2

Communication Skills

L3

Compliance

L4

Emergency Response

L5

Human Resource Management

L6

IFSS

L7

Laws & Regulations

L8

Leadership Skills

L9

Legislative Affairs

L10

Mediation

L11

Organizational Design

L12

Program Resources

L13

Risk Management

L14

Strategic Planning

L15

Technical Specialist (Expert)

L3-3000

3990

Level 3 Professional Certificate

3300

Dairy - On Farm
Program

T26

Eggs [shell]
Program

T27

Fish and Seafood
Program

T28

Produce
Program

T29

Shellfish Growing Areas
Program

T30

Unprocessed Concentration

T20

Unprocessed Electives

T21

USDA
APHIS

T22

Animal Food
Program

T31

Dairy Processing
Program

T32

Meat & Poultry [USDA/FSIS]
Program

Placeholder

T33

Manufactured Food
Program

T34

Shellfish Plant
Program

T35

Manufactured Concentration

T23

Manufactured Electives

T24

Retail Food Program

T25

3200
3100

Audit

T1

Communication Skills

T2

Critical Thinking

T3

Emergency Response

T4

Food Defense Vulnerability Assessment

T5

IFSS

T6

Leadership Skills

T7

Legal Proceedings Preparation

T8

Management Skills

T9

Policy Development

T10

Professional Development Planning

T11

Program Evaluation

T12

Project Management

T13

Reference Materials

T14

Report Evaluation

T15

Risk Analysis

T16

Supervision Skills

T17

Research Design
[Elective]

T18

Statistical Analysis
[Elective]

T19

3000

Advanced

L2-2000

2990

Level 2 Professional Certificate

2600

Dairy - On Farm (DOF) Program

A34

Eggs [shell]
Program

A35

Fish and Seafood
Program

A36

Produce
Program

A37

Shellfish Growing Areas
Program

A38

Shellfish Patrol
Program

A39

Unprocessed Concentration

A27

Unprocessed Electives

A28

Good Agricultural Practices [GAPs]

A18

USDA
APHIS

A19

Import Concentration [FDA]

A20

Animal Food
Program

A29

Dairy Processing
Program

A30

Meat & Poultry [USDA/FSIS]
Program

Placeholder

A31

Manufactured Food
Program

A32

Shellfish Plant
Program

A33

Manufactured Concentration

A21

Department of Defense [DOD]

Placeholder

A22

Interstate Travel Program [FDA]

Placeholder

A23

National Marine Fisheries Service [NOAA]

Placeholder

A24

Vessel Sanitation Program [CDC]

Placeholder

A25

Retail Food Program

A26

2300
2200
2100
2000

Communication Skills

A1

Emergency Response

A2

Enforcement

A3

Evidence

A4

Food / Feed Defense

A5

Imports

A6

IFSS

A7

Inspections

A8

Instructor Skills
[Elective]

A9

Investigative Skills

A10

Laboratories

A11

Leadership Skills

A12

Outbreak Investigation

A13

Product Disposition

A14

Risk Analysis

A15

Sampling

A16

Transportation

A17

Basic
[Program Specific]

L1-1200

1990

Level 1 Professional Certificate

1300

Dairy - On Farm
Program

B42

Eggs [shell]
Program

B43

Produce
Program

B44

Shellfish Growing Areas
Program

B45

Unprocessed Foundations

B29

USDA
APHIS

B30

Import Foundations
[Federal Agencies]

B31

Animal Food
Program

B46

Dairy Processing
Program

B47

Game

B48

Meat & Poultry [USDA/FSIS]
Program

Placeholder

B49

Manufactured Food
Program

B50

Shellfish Plant
Program

B51

Retail Food
Program

B52

Communication
Skills

B32

Emergency
Response

B33

Facility
Design

B34

Food
Processes

B35

Inspections

B36

Investigations

B37

Pest
Control

B38

Plumbing

B39

Recall /
Traceability

B40

Sampling

B41

1200

Basic

L1-1000

1100

Allergens*

B2

Biological Hazards

B3

Biosecurity

B4

Communication Skills

B5

Data & Information Systems

B6

Emergency Response

B7

Environmental Hazards

B8

Food / Feed Defense Awareness

B9

HACCP

B10

Imports

B11

Integrated Food Safety System

B12

Inspections, Compliance, & Enforcement

B13

Investigation Principles

B14

Jurisdiction

B15

Labeling

B16

Laws, Regulations, Policies, & Procedures

B17

Personal Safety

B18

Pest Control

B19

Plumbing

B20

Preventive Controls**

B21

Professionalism

B22

Public Health Principles

B23

Recalls

B24

Sampling

B25

Sanitation Practices

B26

Traceability

B27

Transportation

B28

1000

Regulatory Program Foundations

B1

B1Introductory knowledge, skills, and abilities related to the elements of food regulatory programs.Explain the responsibilities of regulatory agencies within the integrated food safety system.
B12Introductory knowledge, skills, and abilities related to the concept of a national collaborative and cooperative network of federal, state, local, tribal, and territorial feed and food protection agencies working in concert to protect the U.S. feed and food supply.Describe how collaborative interrelationships of regulatory agencies promote and protect public health in a global environment.
B22Introductory knowledge, skills, and abilities related to ethics, integrity, and personal conduct during job-related activities.Exhibit the use of integrity and positive interpersonal conduct in the performance of professional and personal activities.
UPDATE Introductory knowledge, skills, and abilities related to new developments in feed and food protection.Describe how an emerging issue impacts food safety.
B2Introductory knowledge, skills, and abilities related to food allergens, controls and regulatory requirements.Discuss the control of allergens in relation to food safety.
B3Introductory knowledge, skills, and abilities related to biological hazards, focusing on sources of contamination, growth factors, and control methods.Explain the properties of biological hazards.
B4Introductory knowledge, skills, and abilities related to controlling disease transmission between people, animals and plants.Discuss the prevention and/or control of diseases related to the interactions of people with agricultural animals and plants.
B5Introductory knowledge, skills, and abilities related to effective communication in the regulatory field.Discuss the skills required for an effective communicator in the regulatory field.
B6Introductory knowledge, skills, and abilities related to systems used by regulatory agencies to store, process, and manage data and information.Provide examples of internal and external data and information systems.
B8Introductory knowledge, skills, and abilities related to environmental hazards focusing on sources of contamination and associated control methods.Explain the properties of environmental hazards.
B9Introductory knowledge, skills, and abilities related to the reduction of intentional contamination of the feed or food supply.Discuss global food chain vulnerabilities for potential intentional adulteration.
B10Introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system.Describe the principles of HACCP.
B11Introductory knowledge, skills, and abilities related to the regulation of food products grown, produced or manufactured outside of or returned to the U.S.Apply knowledge of import requirements.
B13Introductory knowledge, skills, and abilities related to ensuring regulatory compliance through inspection and enforcement activities.Explain compliance activities as they relate to the safety of food programs.
B14Introductory knowledge, skills, and abilities related to conducting an investigation of a food safety-related event.Describe an investigation.
B15Introductory knowledge, skills, and abilities related to various regulatory agencies and their authority over feed and food.Describe which agencies have authority to conduct specific regulatory activities.
B16Introductory knowledge, skills, and abilities related to labeling requirements, and the components of feed and food product labels.Explain label requirements.
B17Introductory knowledge, skills, and abilities related to the system of federal, state, and local laws that provide the authority to regulate feed and food, and associated policies and procedures.Employ legal authorities when conducting regulatory activities.
B18Introductory knowledge, skills, and abilities related to hazards encountered by regulators, and appropriate protective actions to mitigate hazards.Choose safe practices based on assessment of risk.
B21Introductory knowledge, skills, and abilities related to measures implemented by feed and food manufacturing facilities to ensure feed and food safety.Describe the principles of preventive controls.
B23Introductory knowledge, skills, and abilities related to how regulatory agencies promote health and prevent and control feed- and food-related illness.Discuss basic public health concepts.
B24Introductory knowledge, skills, and abilities related to the process of removing a product from commerce.Describe the recall process in regulatory programs.
B25Introductory knowledge, skills, and abilities related to feed and food sample collection, and the role of the laboratory.Employ sampling protocols when collecting samples.
B26Introductory knowledge, skills, and abilities related to cleaning, sanitizing, and disinfecting, and the importance of facility and equipment sanitary design.Describe the importance of sanitary design and practices.
B27Introductory knowledge, skills, and abilities related to tracking feed and food throughout the supply chain.Describe the role of traceability in feed and food programs.
B28Introductory knowledge, skills, and abilities related to preventing contamination of feed and food during transport.Describe how transportation affects feed and food safety.
B29Foundational knowledge for food protection professionals working within the unprocessed (on-farm, etc.) professional track.
B31Foundational knowledge for food protection professionals working with imported food and feed products.
UPDATEFoundational knowledge for food protection professionals working with facilities that manufacture food(feed).
B48An overview of the laws, regulations, and practices related to the production and distribution of game meat (duck, deer, boar, etc.).
A3TBD
A4TBD
A5TBD
A6TBD
A8TBD
A10TBD
A11TBD
A13TBD
A14TBD
A15TBD
A16TBD
A17TBD
A9TBD
A12TBD
A7TBD
UPDATETBD
B34TBD
B35TBD
B36TBD
B37TBD
B40TBD
B41TBD
B33TBD
A2TBD
A1TBD
B7Foundational knowledge related to reacting to emergency public health situations.Identify the elements of emergency response.
B19The management of pests that can be perceived to be detrimental to the production of safe food.Explain how pest activity can impact food safety.
B20Knowledge, skills, and abilities related to the delivery, distribution or storage of potable and non-potable water in a manufacturing food facility and retail food establishment.Discuss how plumbing affects public health.
B30TBD
NONEChosen when nothing else is chosen
B52Foundational knowledge for food protection professionals working within the retail (restaurants, grocery stores, etc.) professional track. Retail
B42An overview of laws, regulations, and practices related to the production of milk.
B43An overview of laws, regulations, and practices related to the production of eggs in the shell.
B44An overview of laws, regulations, and practices related to the production of raw produce.Produce
B45An overview of laws, regulations, and practices related to water areas used to grow shellfish.
B46The production, packaging, labeling, and distribution of medicated and non-medicated feed intended to be given to domestic livestock and pets.Animal Food
B47An overview of the manufacture and regulation of milk products in dairy plants.
B50An overview of laws, regulations, and practices related to processed (manufactured) foods.
B51An overview of laws, regulation, and practices related to the manufacturing (processing) of shellfish products.
A29The production, packaging, labeling, and distribution of medicated and non-medicated feed intended to be given to domestic livestock and pets.Animal Food
T31The production, packaging, labeling, and distribution of medicated and non-medicated feed intended to be given to domestic livestock and pets.Animal Food
A37An overview of laws, regulations, and practices related to the production of raw produce.Produce
T29An overview of laws, regulations, and practices related to the production of raw produce.Produce
A26Foundational knowledge for food protection professionals working within the retail (restaurants, grocery stores, etc.) professional track. Retail
T25Foundational knowledge for food protection professionals working within the retail (restaurants, grocery stores, etc.) professional track. Retail
B49http://www.fsis.usda.gov/wps/portal/fsis/home
L0
T0
A0
E0
headCurrFW
cuheadLevel5Food protection professionals who are experienced supervisors or upper-level administrators, and have a proven track record of excellence in all aspects of food protection. These professionals must be able to accurately design, improve, and prioritize food program functions and roles, and effectively communicate the role and value of food protection program activities to all levels within the organization as well as to external stakeholders. These professionals are often involved in strategic planning and policy making for their department or agency and serve as mentors and role models for inspectors in their agencies.
cuheadLevel4Food protection professionals with knowledge in a specific technical area, and who may or may not have a great deal of field experience. These professionals are able to conduct complex, high risk inspections and investigations, coordinate or convene key stakeholders in process development/improvement activities and will be engaged in problem solving activities. These professionals are depended upon to provide assistance and advanced or specialized support to inspectors at the entry and advanced levels.
cuheadLevel3Food protection professionals who are able to independently perform sanitary inspections of a variety of facilities in addition to performing more complex investigations than inspectors at the entry level. These professionals would normally comprise the bulk of the food inspection workforce, and perform most of the core food protection activities for their agency.
cuheadLevel2Food protection professionals who are newly hired in a local, state or federal food protection agency. These individuals have developed their investigational and communications knowledge and skills through formal education, training courses, and on-the-job-training activities, often working with more experienced inspectors.
cuheadLevel1Food protection professionals who are newly hired in a local, state or federal food protection agency. These individuals have developed their investigational and communications knowledge and skills through formal education, training courses, and on-the-job-training activities, often working with more experienced inspectors.
UFFoundational knowledge for food and protection professionals working within the unprocessed (on-farm, etc.) professional track.
MFFoundational knowledge for food and feed protection professionals working with facilities that manufactured foods.
RFFoundational knowledge for food protection professionals working within the retail (restaurants, grocery stores, etc.) professional track.
AUCKnowledge and procedure application for food protection professionals in the unprocessed (on-farm, etc.) professional track.
AMCKnowledge and procedure application for food protection professionals who will be working with manufacturing facilities.
ARCKnowledge and procedure application for food protection professionals who will be working with retail facilities.
TUCTraining events that span all specialty content areas with the professional track.
TMCTraining events that span all specialty content areas with the professional track.
TRCTraining events that span all specialty content areas with the professional track.
MainPCThe documentation of completion of a course or program which may or may not be associated with the issuance of continuing education units.
Level4_PCRecognition (typically via the issuance of a certificate or a form of written documentation) that an regulatory official has attained all of the competencies specific to his or her Professional Level.
Level3_PCRecognition (typically via the issuance of a certificate or a form of written documentation) that an regulatory official has attained all of the competencies specific to his or her Professional Level.
Level2_PCRecognition (typically via the issuance of a certificate or a form of written documentation) that an regulatory official has attained all of the competencies specific to his or her Professional Level.
Level1_PCRecognition (typically via the issuance of a certificate or a form of written documentation) that an regulatory official has attained all of the competencies specific to his or her Professional Level.
X

E1 - Regulatory Program Foundations (RP)

Enter Description Here

Level 2 Competency:

Competency Statement

Take Assessment

Content Area Details

Content Area Details

Content Area Details

X

Not Set

Not Set

Click the program content area or the following link to view the program framework:

Feed

X

Placeholder Not Set

Placeholder Not Set

Click the placeholder content area or the following link to visit the appropriate external website:

Placeholder Not Set

X

Object Name

Definition