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.  

Learn more about FDA Standard 2.

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:

• BUSPH-led New England Alliance for Public Health Workforce Development (a HRSA-funded public health training center until 2014)
• Local Public Health Institute of Massachusetts (LPHI)
• Massachusetts Department of Public Health
• Ruth-Ellen Sandler
• Implementation team - Diane Bernazzani, Phyllis Boucher, Mark Carleo, Ray Duffill, Seth Eckhouse, Brandi Hopkins, Pat Maloney, Kathleen MacVarish, Larry Ramdin, Ruth-Ellen Sandler, Robin Williams, and Sam Wong
• Pilot planning team - Diane Bernazzani, Phyllis Boucher, Chris Ciarcia, Holly Detroy, Ray Duffill, Frank Giacalone, Kathleen MacVarish, Mike Moore, Meredith Morgan, Priscilla Neves, Larry Ramdin, Ruth-Ellen Sandler, Robin Williams, Sam Wong, and Pat Zingariello

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

• Explain the science, disease mechanisms, and control measures relevant to food safety
• Interpret applicable laws and regulations for food safety
• List agency and operator workforce qualifications
• Give examples of inspection tools and equipment
• Define the term hazard analysis and critical control point (HACCP)
• Apply HACCP principles to food inspection procedures
• Identify and correctly cite code violations
• Summarize enforcement activities and due process procedures
• Properly complete the Massachusetts Food Establishment Inspection Report (MA FEIR)
• Write correction orders
• Model effective communication strategies
• Discuss foodborne illness investigation processes

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.  

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.

Classroom Training Overview

Classroom Training

Schedule and Training Materials

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:

• Act as a qualified field trainer
• Assess and analyze food information and data
• Enforce applicable laws and regulations
• Use proper inspection, investigation, and sampling equipment and tools
• Document inspection and investigation results (inspection forms and correction orders)
• Ensure due process
• Maintain records
• Communicate and educate effectively, both orally and in writing
• Establish and maintain effective working relationships with co-workers, the public, municipal officials, community partners, and other governmental agencies

Preparation Workshop Materials

• Agenda
• PPT
• MA FEIR
• Field Training Worksheet (see table below)
• Training Log (see table below)
• Local Health Food Inspector Training Requirements RF-8-1
• Template of Riskbased Inspections
• Sample Submission Form
• Disposal and Embargo Forms
• Food Defense Materials
• Food Defense 101 (ALERT) Flyer
• Employees FIRST - Food Defense Awareness for Front-line Food Industry Workers (includes posters in muliple languages)
• Post ORAU course List
• Web Resources
• FDA Program Standards Website Handout
• MA Partnership for Food Safety Education

Field Training Requirements

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.

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

• Implement a risk-based inspection approach
• Conduct and document inspections in a consistent manner
• Develop a risk control plan
• Verify a HACCP plan
• Complete a flow diagram with appropriate critical control points and critical limits for three processes
• Communicate food safety principles to the regulated industry and the public

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)

• Guides and Documents

Environmental Health Specialists Network (EHS-Net)

FDA

• Bad Bug Book
• Federal Food Codes
• Fish and Fishery Products Hazards and Controls Guidance
• Foodborne Illness Toolkit (with other national partners)
• Implementation Guidance for Consumer Advisory Provisions
• Voluntary National Retail Food Regulatory Program Standards

HACCP

• Article
• Manual for Operators
• Manual for Regulators

Local Public Health Institute of MA

• Online Training Modules

MDPH Food Protection Program

• Foodborne Illness Investigations
• Tools and Information (commonly accessed tools and information follow)
• Appendix A from Foodborne Illness Investigations and Control Reference Manual
• Food Employee Reporting Agreement
• Foodborne Illness Investigations and Control Reference Manual
• HACCP Risk Assessment Report for an Implicated Food or Food Process - Instructions
• HACCP Risk Assessment Form
• Master List of Food Employees/Duties
• Merged Food Code for use in Massachusetts
• Polices and Guidelines
• Compliance and Enforcement (commonly accessed documents follow)
• 99 Spec Sheet
• Emergency Action Planning for Retail Food Establishments Guidance
• Mobile Food Guidance

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.