COVID-19 Community Levels Map Update, August 5, 2022: The Centers for Disease Control and Prevention has listed New Haven, Fairfield, Litchfield and Middlesex Counties in the Medium/Yellow category as part of its COVID-19 Community Levels Map. Hartford, New London, Tolland and Windham Counties are listed in the Low/Green category. Visit the CDC COVID-19 Community Levels Map for updates.

Monkeypox: Please visit our monkeypox webpage for the latest updates.

Approved online courses for contact hours

Due to the pandemic, the Food Protection Program (FPP) was not able to provide the number of training opportunities that are typically provided over the 3-year certification renewal period to allow certified food inspectors (CFIs) to accrue the required 16 contact hours of approved training. Likewise, many CFIs were not able to attend training due to travel restrictions and COVID-19 related responsibilities. Since the majority of CFIs have a current certification expiration date of December 31, 2022, the FPP is modifying its practice of approving only in-person training to accommodate the shorter time frame for contact hour accrual. 

In order to receive contact hours complete this electronic form and if documentation (like a certificate of completion/participation/etc.) was provided email it to Please put "CFI contact hour supporting documentation" in the subject line of the email.

Live Virtual Courses

The follow table lists courses that are live virtual courses with limited seating and require advance preregistration. Please note that many of these courses also have required prerequisite courses, some of which have also been approved for contact hours and are included in the lists below.

Name of Course Description URL Approved Contact Hours 
FD204 Temporary Food Establishment The purpose of this four-day, virtual course is to prepare participants to effectively conduct an application review, menu review, and inspection of a temporary food establishment (TFE) and institute corrective actions. Emphasis is placed on the proper design and location of food storage, preparation and serving operations and sanitary facilities. This course will cover the key elements for conducting application reviews, menu reviews, and inspections of TFEs. Key steps for planning a national special security event or other large-scale special events are also covered. Methods of instruction include lectures with hands-on group exercises and discussion to reinforce performance-level concepts. 18
FD207 Plan Review

This is a five-day, virtual course that involves a mix of instructor presentation and group and individual hands-on learning activities. The goal of this course is to provide a comprehensive overview of the plan review process for retail food establishments with an emphasis on equipment and architectural design. The plan review process covered in this course is based on menu and food preparation procedures with an end goal of reducing foodborne illnesses resulting from poor facility design. Lessons will cover reviewing the application and menu, reading architectural drawings, review a complete plan set, reviewing equipment, plumbing, and physical facilities, conducting preoperational inspections, communicating with key players, and reviewing mobile establishments.

FD215 Managing Retail Food Safety This 5-day course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Course topics include the “process approach” to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety management systems. 17
FD218 Risk-based Inspection Methods in Retail

This workshop builds upon concepts learned in FD215 Managing Retail Food Safety and is designed to further enhance the knowledge, skills, and abilities of food safety inspection officers in conducting risk-based inspections  25
FD312 Special Processes at Retail This five-day, virtual course explores the specific types of food processing in retail food establishments which are required by the FDA Food Code to have a variance and mandatory HACCP plan.
PATHLORE- these training can be accessed through Learning Center (
Name of Course Course Description  Approved Contact Hours
FD8008W Juicing at Retail  An introduction to the basic unit operations involved in the processing of fruit and vegetable juices, the hazards that are reasonably likely to occur, measures to control these hazards to render the finished juice safe, and the differences in the regulations governing juice at the commercial, retail, and foodservice levels  2
FD202W100 Conducting Acidified Food Inspections  To increase knowledge in concepts and strategies related to conducting acidified food inspections  7
FD8005W Curing, Smoking, Drying of Meat, Poultry, Fish & Processing of Fermented Sausage General knowledge about commercial meat processing operations and retail establishments that utilize special processes to prepare various meats, poultry, and fish 2
FD8004W Reduced Oxygen Packaging at Retail General knowledge concerning reduced oxygen packaging (ROP) of food. The goal of this course is to provide a comprehensive overview of the special process for retail food establishments with an emphasis on Reduced Oxygen Packaging at Retail for special processes at retail   2
FD8009W Fermentation at Retail General knowledge about the fermentation process of food  2
FD112 FDA Food Code

This 3-day virtual instructor led course covers the recommendations and guidance provided in the 2017 FDA Food Code and its associated Public Health Reasons to prepare regulators for application of the Food Code to food establishments. The course builds on the online modules' topics including management duties and responsibilities, employee health, food, equipment, water, plumbing, waste, physical facilities, poisonous/toxic materials, compliance and enforcement. Focus of the synchronous segment is to highlight updates of the Food Code and to practice and discuss topics in context. Methods of instruction include lectures, discussions, and exercises with scenarios applying various sections of the Food Code and Annexes.

CC8001W Plumbing Controls for Commercial Food Establishments Information on plumbing controls used in commercial food establishments to protect the potable water supply from contamination and will be able to identify plumbing control methods and devices, their operating principles, and applications
 Name of Course  Course Description URL to course

Approved Contact Hours

Norovirus is Just Around the Corner  A presentation on norovirus, a highly contagious virus with focus on prevention and investigation  1
 EATS 101 - Foundation skills

Learn concepts, key skills, and steps for environmental assessments of restaurants implicated in an outbreak. Complete simulated exercises to practice interviewing food workers, collecting environmental samples, and determining how and why germs got into the environment and spread.

EATS - Environmental Assessment Training Series | EHS | CDC 9
 EATS 102 - Skill Building Currently unavailable - Complete EATS 101 first, this is a practical exercise on applying environmental assessment skills in multiple outbreak scenarios.  EATS - Environmental Assessment Training Series | EHS | CDC 6