FDA, NC State and NASDA launch public health food inspection course

The U.S. Food and Drug Administration’s Office of Regulatory Affairs (ORA) has joined forces with North Carolina State University and the National Association of State Departments of Agriculture (NASDA) to launch a groundbreaking food safety educational initiative introduce.

The Introduction to Public Health Food Inspections course, the first of its kind in the country, is now available to upper-level, graduate and non-degree-seeking students. The course aims to provide an in-depth understanding of federal food inspections and enforcement, providing a strong foundation for future public health professionals.

Filling a critical gap

Ben Chapman and NC State’s Department of Agricultural and Human Sciences are leading this 16-week in-person course, which began on August 19. Chapman emphasized the importance of the course in addressing the growing demand for workforce development in the food safety regulatory sector. . “The need for workforce development in the field of food safety regulation has increased in recent years,” Chapman shared Food safety news. “This course is designed to meet that need by getting our students excited about the world of inspection, regulation and the various career opportunities available in this field.”

The partnership between FDA/ORA, NASDA and NC State highlights a joint effort to strengthen public health education. Chapman noted that the course focuses not only on theoretical knowledge but also on practical applications, giving students a comprehensive view of food safety regulations at both the state and federal levels.

A practical approach to learning
One of the unique aspects of the course is its emphasis on hands-on experience. Students will have the opportunity to shadow current North Carolina food inspectors, participate in mock inspections, and conduct case studies on real-world food safety scenarios such as outbreaks and recalls.

“We want our students to understand the practical aspects of food safety regulations,” Chapman explains. “This includes everything from what happens during an inspection to the documentation review process and the standards the industry must meet.”

The practical component of the course is a team effort, involving other lead instructors such as Lynette Johnston, Kate Nicholas and others, who bring extensive experience in the field and in working with industry. This collaborative approach ensures students receive a well-rounded education and prepares them for a variety of roles within the food safety regulatory industry.

Aimed at a diverse student base
The course is not limited to students currently enrolled at NC State. Chapman expressed excitement about students from diverse backgrounds, including those studying biology, systems science or other related fields. “Our goal is to create a course that appeals to anyone interested in food safety regulation, even if it does not directly align with their field of study,” he said.

As the course gains traction, there are plans to expand its reach beyond NC State. Chapman said discussions are already underway with other institutions to share curricula and approaches, potentially creating a national community of practice around food safety education.

A promising future
Looking ahead, Chapman is optimistic about the course’s impact on the public health talent pipeline. “I hope that in five years we can look back and see that our students have secured jobs in the regulatory world thanks to the exposure and skills they gained from this course,” he said.

The course is currently offered as a special topics class, with plans to refine the curriculum based on feedback from this first group of students. In the future, the course may be offered in hybrid formats, allowing greater flexibility in delivery and potentially reaching students across the country.

“We are exploring options to offer the course in various modalities, including online components and weekend practicals,” Chapman said. “The goal is to make this valuable education accessible to as many people as possible.”

For those interested in taking the course, Chapman indicated that while it is too late to register for the current semester, the course will likely be offered again, possibly as early as spring or summer 2025. It The ultimate goal is to offer the course annually. with the potential to expand the program to other land grant institutions across the country.

(To sign up for a free subscription to Food Safety News, click here.)