Standardization of Retail Food Safety Officers - Chapter 2
FDA Procedures for Standardization of Retail Food Safety Inspection Officers
This chapter explains the prerequisite training and experience requirements for candidates to qualify for FDA standardization. In order for FDA to engage in the process of field inspections for the purpose of standardization, the candidate must qualify by fulfilling the training and experience requirements specified in this chapter. These eligibility requirements only apply to first time applicants for FDA standardization. Once standardized, candidates for re-standardization only need to meet the standardization maintenance requirements (see Section 3-403).
applicants for initial FDA standardization must:
- Be routinely engaged in retail food protection program work;
- Have job responsibility for conducting food safety training and/or standardization of other regulatory personnel;
- Have successfully completed the "pre" and "post" curriculum coursework for new hires cited in Trained Regulatory Staff (standard 2) in the Draft Voluntary National Retail Food Regulatory Program standards1 through ORA-U on-line training2.
- Evidence of completion of equivalent training and experience for any of these courses may be verified by the standard.
- candidates can demonstrate equivalency by showing that the course objectives for each course meet 80% of the ORA-U training objectives and evidence of successful completion is provided; and
- Have fulfilled one or more of the following prerequisites:
- At least one year of full time experience in retail food establishment inspections within the past three years; or
- At least 100 retail food establishment inspections performed within the past three years, such as regulatory, training, or consultation inspections.
- Have successfully completed, for re-standardization, within the preceding two years at least 20 contact hours of training in the application of food science and related studies such as microbiology, epidemiology, regulations, plan review or Hazard Analysis and Critical Control Point (HACCP) principles.
- 1Draft Voluntary National Retail Food Regulatory Program Standards, available at http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ProgramStandards/default.htm
- 2ORA-U On-Line Training, available at http://www.fda.gov/Training/ForStateLocalTribalRegulators/default.htm