Food Safety for Food Establishment Operators
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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.
Reviewers say, "Although Massachusetts based, content can be related to other states." and "Course was easy to follow. Objectives were clear and the course was well organized. Quizzes, knowledge checks, and some interaction with the content (click button and hover-over) allowed you to obtain information."
What You'll Learn
- 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