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Speaker's Notes

Several existing pathways provided by FDA interrelate to achieve a reduction in, or prevention of, foodborne illness. The risk factors and Food Code interventions link each of these "paths".

The 1st path, the FDA Foodborne Illness Risk Factor Study is the source of the data and is used to assess thee level of occurrence of food safety practices and employee behaviors that we know relate to foodborne illness.

The 2nd pathway is through the use of the FDA Voluntary National Retail Food Regulatory Program Standards (Program Standards). The Standards provide a framework for assisting regulatory retail food programs to identify their inherent strengths and weakness. Conducting self-assessments based on a set of nationally recognized standards, regulatory jurisdiction facilitate a continuous improvement process focused on the reduction of foodborne illness risk factors.

The 3rd pathway is through the use of FDA's Procedures for Standardization and Certification of Retail Food Inspection/Training Officers - This document is to be used during the process of standardization and certification of retail food inspection personnel. It provides a uniform system of measurement that is based on the Food Code, reflects current Food Code provisions, and has a focus on the risk factors, Food Code interventions, and application of the principles of Hazard Analysis Critical Control Point (HACCP).
This procedure measures a candidate's knowledge and expertise in the application and interpretation of the interventions, the risk factors, HACCP principles, the use of essential inspection equipment, and lastly, necessary communication skills in conducting food establishment inspection.