Food Protection Regulators
Training Overview
- Audience:Public health and food safety professionals charged with enforcement of retail food-related laws and regulations in Massachusetts
- Format: Online, self-paced
- Price: Free
- Length: 2 hours
- Contact hours: Massachusetts CHO, RN and RS
National Environmental Health Association REHS/RS
- Competencies: Basic Public Health Sciences
- Learning level: Awareness
- Prerequisites: FDA/ORA/Division of Human Resource Development Training Curriculum for State, Local & Tribal Regulators – Level One Retail Food Curriculum, If you conduct foodborne illness investigations, you should also complete Environmental Assessment Training Series (EATS)
- Companion trainings:
- Supplemental materials:
- •Facilitators Guide (PDF) is available if used in a classroom
- •Instructions to navigate the online training.
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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Course Table | The Audit function is no longer available. However, all job aids are still available for viewing via the course table. |
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.