Glossary
FDA Program Standards
FDA Voluntary National Retail Food Regulatory Program Standards that act as a guide to regulatory retail food program managers in the design and management of a retail food regulatory program and provide a means of recognition for those programs that meet these standards.
FDA Standardized Inspector
See Standardized Inspector
Food Safety Inspection Officer (FSIO)
See Standardized Inspector
Joint Field Training Inspections
A training process where a MA PHIT participant accompanies a MA PHIT Qualified Field Trainer on routine regulatory food inspections. The Qualified Field Trainer imparts knowledge, demonstrates communication skills, and ensures that the participant can identify violations of all regulatory requirements and develop a risk control plan for identified, uncontrolled risk factors.
Joint Inspections
See Joint Field Training Inspections
MA PHIT FCP
Massachusetts Public Health Inspector Training Food Certificate Program - a voluntary training program to promote comprehensive and uniform enforcement of MA State Sanitary Codes Chapter X 105 CMR 590.000: Minimum Sanitation Standards for Food Establishments.
ORAU
Office of Regulatory Affairs on-line university. ORAU is one of FDA's specialized program centers.
Qualified Field Trainer
MA PHIT FCP level two completer who allows MA PHIT participants to accompany him/her on joint field training inspections.
Risk Category
Division of food establishments into a grouping based on operational practices and populations served. Examples follow:
- Low Risk--Pre-packaged non-potentially hazardous foods only or limited preparation of non-potentially hazardous foods only. Establishments include most convenience store operations, hot dog carts, and coffee shops.
- Medium Risk--Limited menu (1 or 2 main items). Pre-packaged raw ingredients are cooked or prepared to order. Retail food operations exclude deli or seafood departments. Raw ingredients require minimal assembly. Most products are cooked or prepared and served immediately. Hot and cold holding of potentially hazardous foods is restricted to single meal service. Preparation processes requiring cooking, cooling, and reheating are limited to 1 or 2 potentially hazardous foods. Establishments include retail food store operations, schools not serving a highly susceptible population, and quick service operations.
- High Risk--Extensive handling of raw ingredients. Preparation processes include the cooking, cooling, and reheating of potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous foods. Food processes include advanced preparation for next-day service as well as smoking, curing; and reduced oxygen packaging. Category would also include those facilities whose primary service population is immunocompromised. Establishments include a full service restaurant with extensive menu and handling of raw ingredients, preschools, hospitals, nursing homes, and establishments conducting processing at retail.
Routine Regulatory Food Inspection
A full review and evaluation of a food establishment's operations and facilities to assess its compliance with applicable laws and regulations, at a planned frequency determined by the regulatory authority. This does not include reinspections and other follow-up or special investigations.
Standardized Food Safety Inspection Officer
See Standardized Inspector
Standardized Inspector
An Inspector who has successfully completed the training elements in Steps 1 through 4 as outlined in FDA Program Standard No 2 and has been recognized by MDPH as having field experience, communication skills, and knowledge of the program policies and procedures necessary to supervise field training and standardization of other inspectors.
Training Standard
FDA term for a Standardized Inspector deemed qualified to not only field train but to standardize other inspectors.