In partnership with the BC Centre for Disease Control, the NCCEH has developed an online, self-directed course that focuses on food safety risk assessments in micro-, small-, and medium-sized ready-to-eat (RTE) meat production operations. Designed specifically for public health inspectors, this course will cover basic processes used in the production of RTE meat products, the associated critical control steps and critical limits, and other common food safety and general sanitation concerns in RTE meat production.
This course will take approximately 6-8 hours to complete. It can be completed at the learner’s pace and can be resumed at any time. Note that the course is free until February 28, 2018. Members of the Canadian Institute of Public Health Inspectors can continue to take the course at no cost until March 31, 2019.This course will take approximately 6-8 hours to complete. It can be completed at the learner’s pace and can be resumed at any time. At this time, the course is only available in English.
For more information, please visit the NCCEH website.