USA – The U.S. Food and Drug Administration’s Office of Regulatory Affairs (ORA) has partnered with North Carolina State University (NC State) and the National Association of State Departments of Agriculture (NASDA) to launch a pioneering educational initiative.
The course, titled “Introduction to Public Health Food Inspections,” is the first of its kind in the United States, offering upper-level undergraduate, graduate, and non-degree-seeking students an in-depth understanding of federal regulatory food inspections and enforcement.
This 16-week in-person course commenced on August 19, marking a significant step forward in workforce development within the food safety regulation sector.
Led by Ben Chapman and the Department of Agricultural and Human Sciences at NC State, the course aims to address the increasing demand for trained professionals in food safety regulation. Chapman emphasized the importance of the course in preparing students for careers in public health and food inspection.
“The need for workforce development in food safety regulation has heated up in recent years,” Chapman told Food Safety News. “This course is designed to fill that need by getting our students excited about the world of inspection, regulation, and the various career pathways available in this field.”
Practical experience and industry engagement
One of the unique features of the course is its focus on real-world experience. Students will have the opportunity to shadow food inspectors in North Carolina, participate in mock inspections, and conduct case studies on real-life food safety scenarios, such as outbreaks and recalls.
Chapman and other lead instructors, including Lynette Johnston and Kate Nicholas, bring extensive industry experience, ensuring that students receive a well-rounded education that combines theory with practical application.
“We want our students to understand the practical aspects of food safety regulation,” Chapman explained. “This includes everything from what happens during an inspection to the documentation review process, and the standards that the industry must meet.”
Expanding the course’s reach
While the course is currently being offered at NC State, Chapman expressed excitement about the potential to expand its reach. The course is open to students from various academic backgrounds, including those studying biology, systems sciences, and other related fields.
“Our goal is to create a course that appeals to anyone interested in food safety regulation, even if it doesn’t directly align with their major,” Chapman said.
Discussions are already underway with other institutions to share the curriculum and approaches, potentially creating a nationwide network for food safety education.
As the course progresses, there are plans to refine the curriculum based on student feedback and offer the course in hybrid formats, allowing for greater flexibility. Online components and weekend practicums are also being considered to make the education more accessible.
“I hope that in five years, we can look back and see that our students have gone on to secure jobs in the regulatory world, thanks to the exposure and skills they gained in this course,” Chapman said.
The course is expected to be offered again as early as spring or summer 2025, with plans to eventually expand the program to other land-grant institutions across the country.
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