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 introduce a groundbreaking food safety educational initiative.
The “Introduction to Public Health Food Inspections” course, the first of its kind in the nation, is now available to upper-level undergraduate, graduate, and non-degree-seeking students. The course aims to provide an in-depth understanding of federal regulatory food inspections and enforcement, laying a strong foundation for future public health professionals.
Filling a critical gap
Ben Chapman and the Department of Agricultural and Human Sciences at NC State are leading this 16-week in-person course, which began on Aug. 19. Chapman emphasized the course’s significance in addressing the growing demand for workforce development in the food safety regulation sector. “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.”
The partnership between FDA/ORA, NASDA, and NC State highlights a collaborative effort to bolster public health education. Chapman noted that the course is not only focused on theoretical knowledge but also on practical applications, offering students a comprehensive view of food safety regulations at both state and federal levels.
A practical approach to learning
One of the unique aspects of the course is its emphasis on real-world experience. Students will have the opportunity to shadow current food inspectors in North Carolina, participate in mock inspections, and conduct case studies on real-life food safety scenarios, such as outbreaks and recalls.
“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 regulated industry must meet.”
The course’s practical component is a team effort, involving other lead instructors like Lynette Johnston, Kate Nicholas, and others, who bring extensive experience in the field and in working with the industry. This collaborative approach ensures that students gain a well-rounded education, preparing them for a variety of roles within the food safety regulatory sector.
Targeting a diverse student body
The course is not limited to students currently enrolled at NC State. Chapman expressed enthusiasm about students from various backgrounds, including those studying biology, systems sciences, or 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,” he said.
As the course gains traction, there are plans to expand its reach beyond NC State. Chapman mentioned that discussions are already underway with other institutions to share curricula and approaches, potentially creating a nationwide 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 gone on to secure jobs in the regulatory world, thanks to the exposure and skills they gained in this course,” he said.
The course is currently being offered as a special topics class, with plans to refine the curriculum based on feedback from this initial group of students. In the future, the course may be offered in hybrid formats, allowing for more flexibility in delivery and potentially reaching students nationwide.
“We’re exploring options to offer the course in different modalities, including online components and weekend practicums,” 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’s too late to register for the current semester, the course will likely be offered again, potentially as early as the spring or summer of 2025. The ultimate aim is to offer it annually, with the possibility of expanding the program to other land-grant institutions across the country.
(To sign up for a free subscription to Food Safety News, click here.)
