Food Safety for Operators

Training Overview

Although the United States has one of the safest food supplies in the world, foodborne illness still poses a major risk to the population. In Massachusetts, the local board of health (LBOH) and the health department grant permits and conduct inspections of retail food establishments to ensure their compliance with food regulations and laws. Retail food operators and employees are on the front line of food safety and are responsible for following safe food practices. They work together as partners with members of LBOH to provide safe food to consumers. This training will provide food safety information to food operators (permit holders and employees) whose food establishments are governed by State Sanitary Code 105 CMR 590.000, Chapter X – Minimum Sanitation Standards for Food Establishments.

Enroll To receive a certificate of completion. This requires registration to establish a learner profile and completion of pre- and post-tests
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:

  • Define a food establishment according to 105 CMR 590.000 (590)
  • Give examples of each category of food hazard
  • Summarize the six conditions that allow pathogens to grow
  • Identify five risk factors that contribute to foodborne illness, five control measures, and six good retail practice measures
  • Name the regulations that govern food establishments and eight retail food processes that require a HACCP plan
  • Describe a routine LBOH inspection

Important Note: This training is not a substitute for food protection manager certification.

Subject Matter Experts


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

  • Kathleen MacVarish
    Director of Practice Programs at the Activist Lab
    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 Grant or Cooperative Agreement Number 2B010T009024-15, 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 UB6HP27877 “Regional Public Health Training Center Program.” 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.