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The National Center for Biomedical Research and Training at Louisiana State University offers DHS-certified courses covered under the NCBRT’s Homeland Security National Training Program Cooperative Agreement. As a DHS primary training provider, the NCBRT can offer this vital training at no direct cost to your agency. Please contact us at info@ncbrt.lsu.edu or 1-877-829-8550 to schedule a course through your state administrative agency, or visit www.ncbrt.lsu.edu to learn more about the NCBRT’s training opportunities. Remember, the time to prepare is now!

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A Coordinated Response to Food Emergencies: Practice and Execution

This course provides responders with training on all-hazards food emergency response procedures with an emphasis on enhancing communication to facilitate the response effort. For the purposes of this course, food emergencies may include terrorism, naturally occurring events, or accidents that impact the food chain with the potential for mass consequences. The course focuses on federal, state, and local agency communication and coordination during the response to and recovery from such emergencies.

Course Objectives
At the end of this course, participants will be able to:

Describe the potential impacts and mass consequences due to foodborne outbreaks.
Identify gaps in agency coordination and communication, given a case study.
Describe how the roles of agencies, academia, and industry change by the type of incident.
Analyze proper utilization of laboratory networks to improve response or identify gaps.
Utilize specific food product information/intelligence to adjust surveillance strategy.
Identify if an incident has occurred, given a list of key indicators and resources.
Determine key investigative techniques to distinguish intentional and accidental incidents.
Identify appropriate reporting protocols.
Outline an investigation to determine the source and extent of an incident.
Identify how a traceback/traceforward investigation can be improved.
Determine responsibilities of agencies and industry to contain and control a food emergency.
Describe methods to limit an outbreak’s spread and foster communication among agencies.
Determine responsibilities of agencies and industry for disposal and disposition of contaminated food products and decontamination of facilities.
Determine appropriate disposal and decontamination method and communicate to agencies.
Determine information to provide the public to restore and maintain consumer confidence.
Develop a recovery strategy to support industry and community, and minimize consequences.
Apply strategies to support all components of response to a food-related incident.
Use strategies to support all components of recovery from a food-related incident.
Illustrate effective communication among industry and federal, state, and local officials.

Target Audience/Discipline
Emergency Management Agency,
Emergency Management Services,
Governmental Administrative, Healthcare, Hazardous Materials Personnel, Public Health, Public Safety Communications

The target audience for this course includes federal, state, and local food investigators/ inspectors, food safety and defense personnel responsible for food incident response, food safety program managers, personnel from state Emergency Management Agencies, the state Homeland Security Office, state and local EPA, Public Health epidemiologists, public health personnel, environmental health professionals, veterinary epidemiologists, school program officials from state Departments of Education, Cooperative Extension Service personnel, laboratory staff, import officers, Department of Defense (DoD) personnel responsible for food defense, food industry personnel responsible for food safety, and public information officers (PIOs) from the various agencies represented.

Scheduling
Contact a NCBRT training coordinator today to schedule this course.

FEMA Regional Training Contacts
FEMA Region IV, VIII, and X
Kristi Grace 1-225-578-7550

FEMA Region I, II, and V
Ryan Graham 1-225-578-3367

FEMA Region III, VI, VII, and IX
Joseph Gueno 1-225-578-5528

Min/Max Enrollment Min 20; Max 40

Hours 16.0

Format Instructor-Led Training (Direct Delivery)

DHS Course # PER-273

Prerequisites
• Participants should be familiar with their respective roles and responsibilities with regard to food emergencies.

Facility Requirements
Please view this document for facility requirements

Download Course Description