Food Protection Regulators

Training Overview

While the United States has one of the safest food supplies in the world, foodborne illness still poses a risk. Through a coordinated effort, federal, state and local public health agencies establish a framework for retail food protection programs. These programs strive to ensure a safe food supply that protects the public from foodborne illness. Local boards of health (LBOH) should identify all food establishments in their community and work in partnership with food operators and other government agencies to assure food establishments use safe food handling practices and comply with all applicable regulations.

Enroll To receive a certificate of completion. This requires registration to establish a learner profile and completion of pre- and post-tests
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What you’ll learn

After completing this training, you will be able to:

  • List the top five risk factors that contribute to foodborne illness
  • Describe ten food code interventions that are a critical element of active managerial control
  • Explain how the 2013 Food Code and its Supplement (2015) were incorporated into the Massachusetts State Sanitary Code 105 CMR 590.000 (590)
  • Summarize four LBOH functions to ensure food establishments comply with 590
  • Give four examples of LBOH activities that promote food safety and food protection programs

Subject Matter Experts


  • Diane Bernazzani
    Retail Food Safety & Training Coordinator
    Massachusetts Department of Public Health

  • Kathleen MacVarish
    Associate Professor of the Practice
    Boston University School of Public Health

Disclaimer

This training was supported by the Massachusetts Department of Public Health (MDPH) with funds made available by the Cooperative Agreement Number TP921913, funded by the Centers for Disease Control and Prevention. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the Centers for Disease Control and Prevention or the Department of Health and Human Services.
This project is/was supported by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) under grant number UB6HP20150 “Public Health Training Center”. This information or content and conclusions are those of the author and should not be construed as the official position or policy of, nor should any endorsements be inferred by HRSA, HHS or the U.S. Government.