MA Public Health Inspector Training

Food Certificate Program (MA PHIT FCP)

Level One Registration

Registration Information for Level One

FEE: $300

Please submit registration form* and check (made payable to MEHA) to:

MEHA

PO Box 123

Milton NH 03851

Name: ______Agency: ______

Address: ______

Phone: ______Email: ______

MDPH EP Region: ______Job Title: ______

# of years conducting regulatory food inspections: ______Credentials, if any: ______

CLASSROOM TRAINING
Day/Date/Time / Location / Address
Tues. Sept. 16, 2014 8:30 – 3 pm
Tues. Sept. 23, 2014 8:30 – 3 pm
Wed. Sept. 24, 2014 8:30 – 3 pm
Tues. Sept. 30, 2014 8:30 – 3 pm / Peabody
Norwood
Norwood
Peabody / (directions will be sent)
Thurs. Oct. 2, 2014 10:00 – 3 pm / American Legion Post 440 / 295 California Street
Newton, MA

* By registering for this training program, my supervisor and I agree that I have permission to:

1.  Complete the Pre-requisites (see next page)

2.  Attend all five days of the Classroom Training

______

Applicant (print name) Signature Title

______

Supervisor (print name) Signature Title

Program Description

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 goal of 105 CMR 590.000 is to safeguard public health and to provide consumers food that is safe, unadulterated, and honestly presented.

NOTE: The long-term goal of MA PHIT FCP is to provide the means for local health agencies to meet Standard 2 of the Food and Drug Administration (FDA) Voluntary National Retail Food Regulatory Program Standards. As resources become available MA PHIT FCP will be modified to incorporate specific provisions of the requirements of Standard 2. Standard 2 refers to essential elements of a trained regulatory staff.

Currently MA PHIT FCP has four levels with levels one through three fully developed. Level Four requires additional training capacity and will be phased in as resources allow. This registration is for Level One, which meets MDPH Food Safety Inspection training requirements specified in 105 CMR 590.010(G). Please visit the online course guide to learn more: http://sphweb.bumc.bu.edu/otlt/lphi/maphitfcp/

This program is a collaborative effort of: Boston University School of Public Health (BUSPH), FDA, MDPH, MEHA, and MA Health Officers Association (MHOA). Funding is provided by the New England Alliance for Public Health Workforce Development (Alliance). MEHA provides MA PHIT FCP administration, the Local Public Health Institute of MA (LPHI) offers online educational modules, and MA Association of Public Health Nurses (MAPHN) participated in pilot planning.

LEVEL ONE PRE-REQUISITES

1.  Completed Application that includes signed release by a supervisor that will allow Trainees to complete the pre-requisites and attend all five days of classroom training.

2.  Possession of 1999 Federal Food Code. Trainees MUST bring a copy to class.

3.  Proof of completion of the following online modules and ORAU courses (estimated at 45 hours); recommend starting two to three months prior to classroom training (ORAU requires registration and approval that can take more than one week). Please note that certain ORAU classes may still be in development and therefore will not be initially required. Trainees MUST provide proof of completion in order to start the classroom training.

LPHI Online Modules / http://www.masslocalinstitute.org/?page_id=1696
Food Protection (including Summary of Standards and Overview of the 1999 Food Code)
ORAU Courses (use this url unless otherwise noted) / http://www.fda.gov/Training/ForStateLocalTribalRegulators/ucm119025.htm
TITLE OF ORAU COURSE / CODE / TYPE / CEUs
PREVAILING STATUTES, REGULATIONS, ORDINANCES
Basic Food Law for State Regulators / FDA35 / online / 0.1
Basics of Inspection: Beginning an Inspection / FDA38 / online / 0.2
Basics of Inspection: Issues & Observations / FDA39 / online / 0.2
Food Code Note: Specific state laws & regulations to be addressed by each jurisdiction / online
PUBLIC HEALTH PRINCIPLES
Public Health Principles / FDA36 / online / 0.2
COMMUNICATION SKILLS
Communication Skills for Regulators http://www.accessdata.fda.gov/ORAU/CommRegulators/ / online
MICROBIOLOGY
Food Microbiological Control 1: Overview of Microbiology / MIC01 / online / 0.1
Food Microbiological Control 2A:Gram-Negative Rods / MIC02 / online / 0.1
Food Microbiological Control 2B: Gram-Positive Rods & Cocci / MIC03 / online / 0.2
Food Microbiological Control 3: Foodborne Viruses / MIC04 / online / 0.1
Food Microbiological Control 4: Foodborne Parasites / MIC05 / online / 0.2
Food Microbiological Control: Mid-Series Exam / MIC16 / online
Food Microbiological Control 5: Controlling Growth Factors / MIC06 / online / 0.2
Food Microbiological Control 6: Control by Refrigeration & Freezing / MIC07 / online / 0.1
Food Microbiological Control 7A: Control by Thermal Processing / MIC08 / online / 0.2
Food Microbiological Control 7B: Control by Pasteurization / MIC09 / online / 0.2
Food Microbiological Control 10: Aseptic Sampling / MIC13 / online / 0.2
Food Microbiological Control 12: Cleaning & Sanitizing / MIC15 / online / 0.2
HACCP
Basics of HACCP: Overview of HACCP / FDA16 / online / 0.1
Basics of HACCP: Prerequisite Programs & Preliminary Steps / FDA17 / online / 0.1
Basics of HACCP: The Principles / FDA18 / online / 0.1