A Coordinated Response to Food Emergencies: Practice and Execution (PER-273)


This course provides responders with training on all-hazards food emergency support operations. For the purpose of this course, food emergencies may include natural disasters, human-made disasters, foodborne outbreaks, or food adulterations that impact the food chain and have the potential for mass consequences. The course focuses on the performance and coordination of local, state, and federal agency operations during the response to and recovery from such emergencies. The course covers the four main phases of a food emergency response: incident identification and investigation, containment and control, disposal and decontamination, and recovery.

The course uses classroom instruction and a collaborative learning exercise to provide participants with the tools and knowledge to effectively respond to a variety of food emergencies. Finally, participants will create a comprehensive action plan specific to their particular agency or jurisdiction which incorporates course content. This action plan will familiarize participants with the critical considerations during food emergency response as it pertains to their specific job duties and responsibilities.

Min/Max Enrollment: Min 20; Max 40

Hours: 16 (Direct Delivery)

Format: Instructor-Led Training (Direct Delivery)

DHS Course #: PER-273

Facility Requirements: Please view this document for facility requirements.

Download Course Description

Professional Disciplines

Agricultural Safety, Emergency Management, Hazardous Materials, Public Health, Public Safety Communications

The target audience for the Direct Delivery version of 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
  • 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
  • Public Information Officers (PIOs) from the various agencies represented


To schedule this course, contact your NCBRT Regional Training Manager or request a course now using our online request form.

Louisiana State University

3190 Pleasant Hall
Baton Rouge, Louisiana 70803

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