MA Public Health Inspector Training
Food Certificate Program Course Guide

MA PHIT Food Certificate Program

Overview

MA Public Health Inspector Training Food Certificate Program (MA PHIT FCP) is designed to promote comprehensive and consistent enforcement of MA State Sanitary Code Chapter I 105 CMR 400.000: General Administrative Procedures and Chapter X 105 CMR 590.000: Minimum Sanitation Standards for Food Establishments (which incorporates portions of the 1999 Federal Food Code).

Intended participants are from municipal and state agencies charged with enforcement of these regulations. The goals of 105 CMR 590.000 are to safeguard public health and to provide consumers food that is safe, unadulterated, and honestly presented.  

  

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The program include classroom training, joint field training inspections supervised by Qualified Field Trainers, and completion of additional online courses. As resources, allow, standardization of inspectors will follow. Standardizaiton requires a minimum number of inspections supervised by a designated MDPH or FDA Standardized Inspector and submission of various plans, documents, and flow charts.

Partners

Program partners, led by Kathleen MacVarish at Boston University School of Public Health (BUSPH), include FDA, Massachusetts Environmental Health Association (MEHA), Massachusetts Health Officers Association (MHOA), and MDPH Bureau of Environmental Health Food Protection Program.

The following organizations and individuals deserve special recognition for their contributions for planning the pilot and sustaining the program:

Schedule

MEHA will administer the program annually, in partnership with LPHI and program partners. The LPHI Training Calendar will provide course dates and registration information.

Special Note

MA PHIT was recognized in 2012 by the National Association of County and City Health Officials as a Model Practice

Classroom Training

This is awareness level training that includes pre-requisites, four days of classroom training, and a graded open book/open code exam. Upon successful completion, participants will receive contact hours.

Learning Objectives

Pre-requisites

  1. A completed application that includes a signed release by a supervisor to allow trainee to complete the program requirements
  2. Possession of 1999 Federal Food Code. Participants MUST bring a copy to class.
  3. Proof of completion of the following course (estimated at 45 hours). Allow at least three months to complete the pre-requisites. Please note that certain Office of Regulatory Affairs online University (ORAU) classes may still be in development and therefore will not be initially required.  

Course

Comments

LPHI Online Module

Food Protection

Available online and free of charge, but does requires registration

 

ORAU online courses (listed below)

Available online and free of charge for government regulators, but does requires registration (allow at least one week for processing)

FDA Introduction to Food Security Awareness

Currently only available as a pdf to read

 

 

ORAU.jpg

All courses can be accessed from the ORAU icon above or from this url (http://www.fda.gov/Training/ForStateLocalTribalRegulators/ucm119025.htm), unless otherwise listed in the table.

TOPIC

Title

Course Number

 

PREVAILING STATUTES, REGULATIONS, ORDINANCES

Basic Food Law for State Regulators

FDA35

Basics of Inspection: Beginning an Inspection

FDA38

Basics of Inspection:  Issues & Observations

FDA39

Food Code Note :  Specific state laws & regulations to be addressed by each jurisdiction

 See LPHI Online Module Food Protection

PUBLIC HEALTH PRINCIPLES

Public Health Principles

FDA36

COMMUNICATION SKILLS

Communication Skills for Regulators

 http://www.accessdata.fda.gov/ORAU/CommRegulators/

MICROBIOLOGY

Food Microbiological Control 1:  Overview of Microbiology

MIC01

Food Microbiological Control 2A:  Gram-Negative Rods

MIC02

Food Microbiological Control 2B: Gram-Positive Rods & Cocci

MIC03

Food Microbiological Control 3:  Foodborne Viruses

MIC04

Food Microbiological Control 4:  Foodborne Parasites 

MIC05

Food Microbiological Control: Mid-Series Exam

MIC16

Food Microbiological Control 5:  Controlling Growth Factors

MIC06

Food Microbiological Control 6:  Control by Refrigeration & Freezing

MIC07

Food Microbiological Control 7A:  Control by Thermal Processing

MIC08

Food Microbiological Control 7B:  Control by Pasteurization

MIC09

Food Microbiological Control 10:  Aseptic Sampling

MIC13

Food Microbiological Control 12:  Cleaning & Sanitizing

MIC15

HACCP

Basics of HACCP: Overview of HACCP

FDA16

Basics of HACCP: Prerequisite Programs & Preliminary Steps

FDA17

Basics of HACCP: The Principles

FDA18

Classroom Training Overview

  

Classroom Training

Schedule and Training Materials

Day

Title

Session

Handouts for Binder

One

Food Regulations and Inspections

Overview of MA PHIT

 

  • Agenda and Instructors
  • Classroom Learning Objectives
  • Special Acknowledgement
  • PPT

 

 

Food Laws and Regulations

  • PPT
  • 105 CMR 400.000 and 590.000 and amendment
  • School Kitchen Amendments
  • 105 CMR 605.000 Approved Manual Choke-saving procedures
  • Allergen Regulations
  • Pot Luck Events Advisory
  • 105 CMR 590 Food Code Comparison Guide

 

 

A Day in the Life of Inspector John Sleuth

 

  • Scenario
  • Worksheet

 

 

Inspection Equipment

 

 

  • PPT

 

 

Basic Inspection Techniques

 

 

  • PPT
  • Jeopardy Instructions

 

Two

HACCP and Risk-Based Inspections

Review of HACCP

 

  • PPT
  • Specialized Processes Exercise
  • MA Guide for Safe Handling of Shellfish at Retail
  • MDPH Sushi Guide
  • MDPH Sushi Rice Evaluation Tool
  • Sushi Rice HACCP Plan

 

 

Risk-based Inspections and Comprehensive HACCP Systems

  • PPT
  • Recipes
  • Table 1
  • Table 2
  • Risk Control Plan Scenarios
  • Risk Control Plan Guidance (from Michigan)
  • Risk Control Plan Example (from Virginia)

 

Three

Violation Identification, Citation, and Documentation

Report Writing Basics

 

  • PPT
  • Worksheet

 

 

MA FEIR and Guide

 

  • PPT
  • MA FEIR [color]
  • Food Code Inspection Guide (print in color)
  • Worksheet for Inspection Report Exercise

 

 

Sli's Restaurant Activity

 

  • PPT
  • Sli's Menu
  • Blank Narrative page from MA FEIR

 

 

Enforcement and Corrective Actions

 

  • PPT
  • Correction Order Template
  • Product Disposition Form (example from North Carolina)Exclusion of Food EmployeesGuide
  • Sample Risk Control Plan
  • Brookline Examples
    • Tickets
    • Surcharges

 

 

Nice Try Simulated Inspection 

  • Worksheet

 

Four

Communication and Foodborne Illness Investigation

 

Effective Communication Exercise

  • Scenarios and Worksheet

 

 

Panel: Best Practices in Communication

 

 

 

Foodborne Illness Investigation

 

  • PPT

 

 

Foodborne Illness Activity

 

Exam

 

  • PPT
  • Foodborne Illness Complaint Worksheet
  • Foodborne Illness Complaint Environmental Investigation Summary Report
  • Environmental Sample Submission Form
  • Food Worker Interview Form

 

  

Joint Field Training

After successfully completing classroom training, joint field training is available. Participants must attend a preparation workshop.

 

Learning Objectives (Performance)

After successful completion of joint field training, participants will be able to:

Preparation Workshop Materials

Field Training Requirements

# Joint Inspections* (minimum)

Experience

Type of Food Establishments

Details

Five

Participant has at least 3 years of regulatory food inspection experience

or

Participant has completed 100 independent regulatory food inspections

 

High risk

For each joint inspection:

  • Before. Participant contacts trainer to schedule the inspection.
    • Plan on conducting inspections in trainer's community
    • 1:1 ratio preferred
    • Accompany multiple trainers, if possible.
  • During. Together, participant and trainer
    • Review Field Training Manual and Field Training Worksheet
    • Conduct inspection and complete MA FEIR
  • After.
    • Trainer completes Field Training Worksheet and submits to MDPH and participant
    • MDPH consults with trainers, as necessary
    • Participant updates the Training Log

When all inspections are done:

  • Participant submits a copy of completed Worksheets and Training Log to MA PHIT administrator
  • Administrator advises MDPH
  • MDPH verifies the work and issues a letter verifying that they have completed field training and are now a Qualified Field Trainer (QFT)
  • QFT are expected to act as trainers for future MA PHIT FCP participants

Ten

Participant has less than 3 years of regulatory food inspection experience

or

Participant has not completed 100 independent regulatory food inspections

 

High risk with at least one low and one medium risk

*Note: Reduced inspection numbers may be allowed if a participant demonstrates proficiency in all required competencies as determined by the trainer(s), in consultation with MDPH.

 

  

 

 

Additional Online Courses

After successfully completing joint field training, participants can take additional online courses. These courses are required for standardization. Click on the ORAU or FEMA icons to access the courses.

ORAU.jpg

COMMUNICATION

Active Listening Skills  

EHS02

EPIDEMIOLOGY

Foodborne Illness Investigations 1: Collecting Surveillance Data 

FI01

Foodborne Illness Investigations 2: Beginning the Investigation

FI02

Foodborne Illness Investigations 3: Expanding the Investigation 

FI03

Foodborne Illness Investigations 4: Conducting a Food Hazard Review 

FI04

Foodborne Illness Investigations 5: Epidemiological Statistics

FI05

Foodborne Illness Investigations 6:  Final Report

FI06

MICROBIOLOGY

Food Microbiological Control 7C: Control by Retorting

MIC10

Food Microbiological Control 8: Technology-Based Food Processes

MIC11

Food Microbiological Control 9: Natural Toxins

MIC12

ALLERGEN Management

 

Food Allergens

FD252

fema.jpg

EMERGENCY MANAGEMENT

Introduction to Incident Command System (ICS)

IS-100a or IS-100 for FDA

ICS for Single Resources and Initial Action Incidents

IS-200a

National Incident Management Systems (NIMS) Introduction

IS-700a

 

Standardization

MDPH, as resources allow, will standardize MA PHIT FCP participants who have completed the online courses listed above if they agree to continue to act as trainers. Upon successful completion of all standardization activities, participants will receive a letter and certificate from MDPH that identifies them as a MA Standardized Retail Food Inspector. The letter verifies that they have demonstrated the ability to apply knowledge of the current FDA Food Code, HACCP principles and methods of controlling foodborne disease risk factors to retail food establishment inspections.

MA Standardized Retail Food Inspectors can also standardize other inspectors within their own jurisdiction who conduct regulatory retail food inspections.

Learning Objectives

Standardization Guides and Documents

FDA Procedures for Standardizing Inspectors

FDA Procedures for Trained Regulatory Staff

FDA Standardization Field Workbook

 

 

Resources

Communication Study Article

Conference for Food Protection (CFP)

Environmental Health Specialists Network (EHS-Net)

FDA

HACCP

Local Public Health Institute of MA

MDPH Food Protection Program

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:

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.