This training is a 4-hour face-to-face and hands-on training that includes participant interaction in a mock inspection to improve retention of the learning objectives.
After completing this training, participants should be able to:
- explain why health inspections are conducted at least twice a year in schools,
- explain the role of periodic inspections and self-inspections to enhance the effectiveness of food safety management programs,
- identify risk-based food safety practices that should be evaluated in a school nutrition operation, and
- conduct a risk-based inspection.