Conference for Food Protection TRAINING PLAN and LOG

Attachment A – CFP Training Plan and Log – DRAFT 1-7-2008

40

Conference for Food Protection

TRAINING PLAN and LOG

Retail Food, Restaurant, and Institutional Foodservice Food Safety Inspection Officer

NOTE: The CFP Field Training Manual for Regulatory Retail Food Safety Inspection Officers (FSIOs) should be reviewed prior to using the CFP Training Plan and Log. The manual provides jurisdictions with information that will be helpful in customizing a FSIO training plan and implementing a training process that meets the specific needs of the jurisdiction.

Food Safety Inspection Officer’s (FSIO) Name:

Start Date of the Training Process:

Food Safety Inspection Officer’s (FSIO) Agency:

Trainer’s Name (if multiple trainers list all):

1.

Trainer’s Agency:

2.

3.

4.

Signatures below indicate FSIO has completed all curriculum and field training elements and

is ready to conduct independent retail food and/or foodservice inspections

Completion Date of Pre--requisite Coursework:

OPTION 1: or OPTION 2:

Completion Date - (Performance Elements & Competencies):

Food Safety Inspection Officer’s (FSIO) Signature:

Trainer’s or Food Program Manager’s Signature:

The CFP Field Training Manual for Regulatory Retail Food Safety Inspection Officers includes two components. One includes completion of pre-requisite coursework outlined in Program Standard 2 – Trained Regulatory Staff, FDA Draft Voluntary National Retail Food Regulatory Program Standards. The second component focuses on the FSIO’s ability to demonstrate performance element competencies that are needed to conduct effective regulatory food safety inspections. A FSIO should successfully complete both components prior to conducting independent inspections. PRE-REQUISITE COURSEWORK The CFP Field Training Manual outlines the courses included in the pre-requisite curriculum and provides options for completing this component of the CFP training process. A jurisdiction can begin the field training process with FSIOs while they are still in the process of completing their pre-requisite coursework. The jurisdiction’s trainers and/or food program managers are given the discretion to determine the appropriate time frame within which FSIOs are to complete pre-requisite course work during the field training process.


41

TRAINING METHODS

The CFP Training Plan and Log is designed to incorporate a variety of training methods appropriate for each of the performance element competencies. A sufficient number of field training inspections should be conducted to provide an opportunity for the FSIO to successfully demonstrate the applicable competencies. The jurisdiction’s trainer can use the table below to identify the training methods that will be used.

JURISDICTION’S TRAINING METHODS

Code

Training Method

INSPECTION TRAINING AREAS

The CFP Training Plan and Log is divided into six (6) inspection training areas:

I. Pre-Inspection II. Inspection Observations and Performance III. Oral Communication IV. Written Communication V. Professionalism VI. Additional Inspection Areas (Jurisdictions can add performance elements and

competencies not contained in the CFP Training Plan and Log) The Conference for Food Protection (CFP) has conducted a national research study and identified the minimum performance elements and competencies for each of the inspection training areas needed to perform regulatory retail safety inspections. The CFP Training Plan and Log contains a national model that regulatory retail food protection programs can readily integrate into their existing field training of Food Safety Inspection Officers (FSIOs). The CFP Training Plan lists the basic performance elements (in BOLD font in the shaded areas of the Worksheet). Under each performance element is a list of competencies provided as examples of job tasks that a jurisdiction should ensure the FSIO receives training on in order to perform their job responsibilities effectively. The jurisdiction’s trainer should identify those performance element competencies that are applicable to the FSIO’s job responsibilities within their jurisdiction. A small box appears adjacent to each of the performance elements and competencies on the worksheet. If the performance element and/or competency is applicable to the jurisdiction it is to be checked and included as part of the training process.


42

INSPECTION TRAINING AREAS

I. Pre-Inspection

1. Has required equipment and forms to conduct inspection.

Training Method

Date Demonstrated By the Trainee

Trainee’s Initials

Training Officer

(Training method and selected competencies for this performance element are to be indicated below)

Necessary inspection forms and administrative materials.

Lab coat or equivalent protection to cover street clothes.

Head cover: baseball cap; hair net; or equivalent.

Calibrated thermocouple temperature measuring device.

Maximum registering thermometer or temperature sensitive tapes for verifying hot water warewashing final rinse temperature.

Chemical test kits for chlorine, iodophor, and quaternary ammonia sanitizers.

Flashlight.

Alcohol swabs.

ADDITIONAL (Jurisdiction specific competencies)

Comments:

Trainee has demonstrated acceptable performance for all competencies listed

Date:

Trainee’s Initials:

Trainer’s Signature:

2. Reviews establishment file for previous inspection report, complaints on file, and if applicable, required HACCP Plans or documents supporting the issuance of a variance by the agency.

Training Method



Training Officer


Reviewed previous inspection report noting documented out of compliance observations.

Reviewed establishment file for complaint reports.

Reviewed establishment file for documentation indicating a need for a HACCP Plan.

Reviewed establishment file for documentation of food production or processes operating under a variance issued by the jurisdiction.


Comments:


Date:




43

II. Inspection Observations and Performance

1. Provides identification as a regulatory official to person in charge, confirming agency authority for inspection, and stating the purpose of visit.

Training Method



Training Officer


Verbally provided name and agency to the person in charge.

Presented regulatory identification or business card.

Stated the purpose of the visit.

Requests and confirmed permission to conduct inspection from the person in charge prior to initiating the inspection.


Comments:


Date:



2. Has knowledge of jurisdiction’s laws, rules, and regulations required for conducting retail food/foodservice inspections.

Training Method



Training Officer


Verified the correct critical limit and or standard specified in the jurisdiction’s rules/regulations to the observation made.

Correctly cited the rule/regulation for each out of compliance observation.


Comments:


Date:




44

II. Inspection Observations and Performance (continued)

3. Uses a risk-based inspection methodology to correctly assess regulations related to employee practices and management procedures essential to the safe storage, preparation, and service of food.

Training Method



Training Officer


Verified Demonstration of Knowledge of the person in charge.

Verified approved food sources (e.g., food from regulated food processing plants; shellfish documentation; game animal processing; parasite destruction for certain species of fish intended for raw consumption; receiving temperatures).

Verified food safety practices for preventing cross-contamination of ready-to-eat food.

Verified food contact surfaces are clean and sanitized, protected from contamination from soiled cutting boards, utensils, aprons, etc., or raw animal foods.

Verified the restriction or exclusion of ill employees.

Verified no bare hand contact with ready-to-eat foods (or use of a pre-approved, alternative procedure).

Verified employee handwashing.

Verified cold holding temperatures of foods requiring time/temperature control for safety (TCS food), or when necessary, verified that procedures are in place to use time alone to control bacterial growth and toxin production.

Verified date marking of ready-to-eat foods TCS food held for more than 24 hours.

Verified cooking temperatures to destroy bacteria and parasites.

Verified hot holding temperatures of TCS food or when necessary, that procedures were in place to use time alone to prevent the outgrowth of spore-forming bacteria.

Verified cooling temperatures of TCS food to prevent the outgrowth of spore-forming or toxin-forming bacteria.

Verified reheating temperatures of TCS food for hot holding.

Verified the availability of a consumer advisory for foods of animal origin served raw or undercooked.

Identified food processes and/or procedures that require a HACCP Plan per the jurisdiction’s regulations.


Comments:


Date:




45


4. Obtains immediate corrective action for out of compliance employee practices and management procedures (listed in Item 3 above) essential to the safe storage, preparation, and service of food.

Training Method



Training Officer


Notified the person in charge/employee(s) of the out of compliance observations.

Reviewed corrective actions with the person in charge/employee(s).

Observed the person in charge/employee(s) immediately take corrective action for out of compliance observations (e.g., movement of food to ensure product temperature or prevent contamination; reconditioning food; restriction/exclusion of ill employees; discarding of food product) in accordance with local jurisdiction’s procedures.

Identified conditions requiring issuance of an embargo/stop sale/food destruction order per jurisdiction’s administrative procedures.


Comments:


Date:



5. Correctly assesses compliance status of other regulations (not included in Item 4 – Good Retail Practices) that are included in jurisdiction’s prevailing statutes, regulations and/or ordinances.

Training Method



Training Officer


Correctly assessed compliance status of other regulations (not included in Item 4 above - Good Retail Practices) that are included in jurisdiction’s prevailing statutes, regulations and/or ordinances.


Comments:


Date:




46


6. Verifies correction of out of compliance observations identified during previous inspection.

Training Method



Training Officer


Verified correction of out of compliance observations identified during previous inspection


Comments:


Date:



7. Correctly uses inspection equipment during joint inspections.

Training Method



Training Officer


Used temperature measuring devices/probes in accordance with manufacturer’s instructions.

Cleaned and sanitized (alcohol swabs) temperature measurement probes to prevent food contamination.

Used infrared thermometer in accordance with manufacturer’s instructions. Verified any out of compliance product temperatures registered on the infrared with a thermocouple.

Used maximum registering thermometer or heat sensitive tapes in accordance with manufacturer’s instructions to verify final rinse dishwasher temperature.

Used chemical test strips in accordance with manufacturer’s instructions to measure sanitizer concentrations in manual and mechanical dishwashing operations; wiping cloth solutions; and spray bottle applicators.

Used flashlight to assess observations in areas with no or low light.

Photographs taken support regulatory findings or conditions observed.

ADDITIONAL (Jurisdiction specific competencies) \

Comments:


Date:




47

III. Oral Communication

1. Asks questions and engages in a dialogue with person in charge/employees to obtain information relevant to inspection.

Training Method



Training Officer


Asked open ended questions (questions that can not be answered with “yes” or “no”).

Did not interrupt when the person in charge/employee was speaking.

Paraphrased/summarized statements from the person in charge to confirm understanding.


Comments:


Date:



2. Provides the person in charge/employees with accurate answers to inspection-related questions or admits not knowing the answer.

Training Method



Training Officer


Answered inspection-related questions accurately.

Admitted not knowing the answer to a question and arranges to contact the establishment with the answer.

Used trainer as a resource when unsure of an answer.


Comments:


Date:




48

III. Oral Communication (continued)

3. Uses available means (e.g., interpreter, drawings, diagrams demonstrations, international food safety icons) to overcome language or communication barriers.

Training Method



Training Officer


Avoided using jargon and acronyms, without explanation.

Used interpreter, drawings, demonstrations, or diagrams to overcome language or communication barriers.

Checked the person in charge’s understanding of information/instructions by asking the operator to paraphrase or demonstrate the information/instructions.


Comments:


Date:



4. Follows jurisdiction’s policy in regard to disclosure of confidential information.

Training Method



Training Officer


Explained confidentiality laws, policies and procedures to the person in charge when necessary. (If the need to explain confidential laws did not occur during the joint field training inspections, the FSIO explained confidentiality laws, policies and procedures to the trainer).

Applied the confidentiality policy per the jurisdictional requirements (e.g., FSIO did not reveal confidential information to the operator during the inspection).


Comments:


Date:





5. Uses effective communication and conflict resolution techniques to overcome inspection barriers.

Training Method



Training Officer


Identified challenges faced by the person in charge and offered possible solution(s).

Did not become argumentative (e.g., remained calm and focused).

Removed himself/herself from a confrontation or threat that may impact personal safety.


Comments:


Date:



6. Conducts exit interview explaining out of compliance observations and identifying corrective actions and timelines for all noted violations.

Training Method



Training Officer


Explained the public health significance of the inspection observations.

Reviewed all findings with the person in charge with emphasis on contributing factors to foodborne illness and Food Code Interventions (listed in Section II, Item 3).

Used foodborne illness data to highlight contributing factors.

Answered all questions or concerns pertaining to items on the inspection report.

Provided contact information to the person in charge for follow up questions or additional guidance.


Comments:


Date:



49


50

IV. Written Communication

1. Completes inspection form per jurisdiction’s administrative procedures (e.g., observations; corrective actions; public health reason; applicable code reference; compliance dates).

Training Method



Training Officer


Used correct inspection form.

Completed a legible report.

Accurately documented observations made during inspection.

Completed inspection form in accordance with jurisdiction’s administrative procedures.

Cited correct code provisions/rules/regulations.

Documented immediate corrective action for out-of-compliance foodborne illness contributing factors and Food Code Interventions (listed in Section II, Item 3).

Documented time frames for correcting each out of compliance observation.


Comments:


Date:



2. Includes with inspection report any compliance or regulatory documents (identified or cross-referenced in written statements e.g., exhibits, attachments, sample forms, embargo forms, destruction forms, suspension notices).

Training Method



Training Officer


Referenced attached documents in inspection report.

Referenced documents are legible.

Referenced documents are accurate and reflect observations made during the inspection.

Attached referenced document(s) to the inspection report per jurisdiction’s administrative procedures.


Comments:


Date:




51

IV. Written Communication (continued)

3. Presents inspection report, and when necessary cross-referenced documents, to person in charge.

Training Method



Training Officer


Presented complete inspection report, with referenced documents when necessary, to person in charge during exit interview.

Followed jurisdiction’s administrative procedures for delivering written inspection report.

Obtained signature of person in charge on inspection report.


Comments:


Date:




52

V. Professionalism

1. Maintains a professional appearance consistent with jurisdiction’s policy (e.g., clean outer clothing, hair restraint).

Training Method



Training Officer


Maintained a professional appearance consistent with jurisdiction’s policy (e.g., clean outer clothing, hair restraint).


Comments:


Date:



2. Demonstrates proper sanitary practices as expected from a food service employee.

Training Method



Training Officer


Washed hands as needed (e.g., prior to conducting inspection, after using restroom, after touching dirty surfaces, after touching face/body, after sneezing/coughing).

Protected bandages on hands, when necessary, to prevent contamination of food or food contact surfaces.

Did NOT contact ready-to-eat foods with bare hands.

Did NOT show any obvious signs of illness in accordance with jurisdiction’s employee health policy and/or current food code.


Comments:


Date:




53

V. Professionalism (continued)

3. Only reports substantiated findings as violations.

Training Method



Training Officer


Only reported findings that were directly observed or substantiated in accordance with jurisdiction’s policies and procedures.

Findings are supported by fact (e.g., are NOT based on hunch or suspicion; are witnessed, are investigated).

Did NOT note violations without visiting the establishment.

Did NOT exaggerate details related to findings to support report conclusions.

Did NOT modify report after leaving the establishment except as allowed by jurisdiction’s administrative procedures.


Comments:


Date:




54

VI. Additional Performance Elements – Jurisdiction Specific

1. Uses an aseptic food sample collection method consistent with criteria established by laboratory serving jurisdiction.

Training Method



Training Officer


Used proper hygiene before and during sample process (e.g., washed hands prior to sampling; did not touch sample container opening, inside lip, inside cap or did not blow into the bag to open it up.)

Used sample collection method specified by the jurisdiction (e.g., original container if available; collection of a representative sample from a large quantity or container).

Used sterile, leak-proof lidded container or zipper-lock type bags.

Used a separate sterile utensil to collect each different sample item.

Labeled all containers with required information (e.g., date, time, location, product name, FSIO initials) with corresponding information noted on inspection report or laboratory forms.

Initiated written chain of custody including use of evidence seal.

Stored and transported sample in a clean, refrigerated unit (e.g., ice chest with ice) within the prescribed time period.

Maintained sample refrigerated or frozen until transport or shipping to laboratory.

Sample packed and shipped in sterile, leak-proof, insulated container with refrigerant (wet or dry ice) via the most rapid and convenient means available (e.g., courier, bus, express mail).


Comments:


Date:




55


2. Uses an aseptic water sample collection method consistent with criteria established by laboratory serving jurisdiction.

Training Method



Training Officer



Sample taken at site closest to source of water (prior to any treatment) if possible, or at a site (post treatment) per jurisdiction’s procedures.

Sample taken from operational fixed type faucet – no swing type or leaking faucets.

Removed aerator (if present) from faucet prior to sampling.

Disinfected faucet with bleach or flame.

Ran water through faucet for several minutes to clear line.

Used a sterile, leak-proof lidded container, “whirl-pak” or zipper-lock type bag.

Sample taken from midstream of the flowing faucet.




Maintained sample refrigerated until transport or shipping to the laboratory.

Sample packed and shipped in sterile, leak-proof, insulated container with refrigerant via the most rapid and convenient means available (e.g., courier, bus, express mail).


Comments:


Date:




56

VI. Additional Performance Elements – Jurisdiction Specific (continued)

Training

Method



Training Officer


Comments:


Date:



Training

Method



Training Officer


Comments:


Date:



Training

Method



Training Officer


Comments:


Date:




57

OPTIONAL - FSIO TRAINING LOG Trainee’s Name: ___________________

Week: 1 Date Ending:

Training Areas Demonstrated

Planned Training Areas for Upcoming Week

Additional Comments






Additional Comments






Additional Comments




58

OPTIONAL - FSIO TRAINING LOG Trainee’s Name: _____________________




Additional Comments






Additional Comments






Additional Comments



Attachm

ent A – CFP Training Plan and Log – DRAFT 1-7-2008

59

OPTIONAL - FSIO TRAINING LOG

Trainee’s Name: ___________________

Week: Date Ending:



Additional Comments



Week: Date Ending:



Additional Comments



Week: Date Ending:



Additional Comments




OPTIONAL

JOINT FIELD TRAINING INSPECTIONS - ESTABLISHMENT LOG

Field Training Worksheet Completed

#

Date

Permit

#

Establishment

Name

Establishment

Address

Risk

Category

Demonstration (Trainer-led)

Inspection

FSIO-led

(Trainee-led)Inspection

Yes

Training Period

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

60

ent A – CFP Training Plan and Log – DRAFT 1-7-2008

61

OPTIONAL

JOINT FIELD TRAINING INSPECTIONS – ESTABLISHMENT LOG

Field Training Worksheet Completed

#

Date

Permit

#

Establishment

Name

Establishment

Address

Risk

Category

Demonstration (Trainer-led)

Inspection

FSIO-led

(Trainee-led) Inspection

Yes

Training Period

21

22

23

24

25

26

27

28

29

30

31

Attachm

32

33

34

35

36

37

38

39

40

Attachment B – Field Training Worksheet: DRAFT 1-7-2008


FIELD TRAINING WORKSHEET (Performance Elements and Competencies)


NOTE: The CFP Field Training Manual for Regulatory Retail Food Safety Inspection Officers (FSIOs) should be reviewed prior to using the Field Training Worksheet. The manual provides jurisdictions with information that will be helpful in customizing the Field Training Worksheet and implementing a training process that meets the specific needs of the jurisdiction.

Establishment Name:

Establishment Address:



Trainer’s Name:

Trainer’s Agency:

Date of Inspection led by Trainee:

Tine IN:

Tine OUT:

The Conference for Food Protection (CFP) has conducted a national research study and identified the basic minimum competencies needed to perform effective regulatory food safety inspections. The Field Training Worksheet has been designed as a trainer’s tool to be used in conjunction with the CFP Training Plan and Log. It provides a method for tracking a FSIO’s progress and accomplishments in successfully demonstrating performance element competencies during field training inspections. There is no single correct way to use the worksheet. The CFP Field Training Manual provides examples of ways to incorporate the worksheet into existing retail food protection training programs. The Field Training Worksheet lists the basic performance elements (in BOLD font in the shaded areas of the Worksheet). Under each performance element is a list of competencies provided as examples of job tasks that a jurisdiction should ensure a FSIO has received adequate training on in order to perform their job responsibilities effectively. The jurisdiction’s trainer should identify those performance elements and/or competencies that are applicable to the FSIOs job responsibilities within their jurisdiction. A small box appears adjacent to each of the performance element competencies on the worksheet; if the performance element and/or competency is applicable to the jurisdiction, it is to be checked and included as part of the training process. Trainers should review with the FSIO the competencies that will be included as part of the field training inspections. FSIOs are expected to successfully demonstrate these minimum competencies correctly prior to conducting independent food safety inspections.

62


I. Pre-Inspection

Opportunity occurred for FSIO

to demonstrate competency during joint field training

inspection

Competency demonstrated

during joint field training

inspection


YES

NO

YES

NO

2

Necessary inspection forms and administrative materials.

Lab coat or equivalent protection to cover street clothes.

Head cover: baseball cap; hair net; or equivalent.

Calibrated thermocouple temperature measuring device.

2

Maximum registering thermometer or temperature sensitive tapes for verifying hot water warewashing final rinse temperature.

Chemical test kits for chlorine, iodophor, and quaternary ammonia sanitizers.

Flashlight.

Alcohol swabs.


Comments:



inspection



inspection

2. Reviews establishment file for previous inspection report, complaints on file, and if

applicable, required HACCP Plans or documents supporting the issuance of a variance.

YES

NO

YES

NO

Reviewed previous inspection report noting documented out of compliance observations

2

Reviewed establishment file for complaint reports.

Reviewed establishment file for documentation indicating a need for a HACCP Plan.

Reviewed establishment file for documentation of food production or processes operating under a variance issued by the jurisdiction.

2


Comments:

63





inspection



inspection

1. Provides identification as a regulatory official to person in charge, confirming agency

authority for inspection, and stating the purpose of visit.

YES

NO

YES

NO

2

Verbally provided name and agency to the person in charge.

Presented regulatory identification or business card.

Stated the purpose of the visit.

Requests and confirmed permission to conduct inspection from the person in charge prior to initiating the inspection.

2


Comments:



inspection



inspection

2. Has knowledge of jurisdiction’s laws, rules, and regulations required for conducting

retail food/foodservice inspections.

YES

NO

YES

NO

Verified the correct critical limit and or standard specified in the jurisdiction’s rules/regulations to the observation made.

2

Correctly cited the rule/regulation for each out of compliance observation.


Comments:

64





inspection



inspection

3. Uses a risk-based inspection methodology to correctly assess regulations related to

employee practices and management procedures essential to the safe storage, preparation, and service of food.

YES

NO

YES

NO

Verified Demonstration of Knowledge of the person in charge.

2

Verified approved food sources (e.g., food from regulated food processing plants; shellfish documentation; game animal processing; parasite destruction for certain species of fish intended for raw consumption; receiving temperatures).

Verified food safety practices for preventing cross-contamination of ready-to-eat food.

2

Verified food contact surfaces are clean and sanitized, protected from contamination from soiled cutting boards, utensils, aprons, etc., or raw animal foods.

Verified the restriction or exclusion of ill employees.

Verified no bare hand contact with ready-to-eat foods (or use of a pre-approved, alternative procedure).

Verified employee handwashing

Verified cold holding temperatures of foods requiring time/temperature control for safety (TCS food), or when necessary, verified that procedures are in place to use time alone to control bacterial growth and toxin production.

Verified date marking of ready-to-eat foods TCS food held for more than 24 hours.

Verified cooking temperatures to destroy bacteria and parasites.

Verified hot holding temperatures of TCS food or when necessary, that procedures were in place to use time alone to prevent the outgrowth of spore-forming bacteria.

Verified cooling temperatures of TCS food to prevent the outgrowth of spore-forming or toxin-forming bacteria.

Verified reheating temperatures of TCS food for hot holding.

Verified the availability of a consumer advisory for foods of animal origin served raw or undercooked.

Identified food processes and/or procedures that require a HACCP Plan per the jurisdiction’s regulations.


Comments:

65





inspection



inspection

4. Obtains immediate corrective action for out of compliance employee practices and

management procedures (listed in Item 3 above) essential to the safe storage, preparation, and service of food

YES

NO

YES

NO

Notified the person in charge/employee(s) of the out of compliance observations.

2

Reviewed corrective actions with the person in charge/employee(s).

Observed the person in charge/employee(s) immediately take corrective action for out of compliance observations (e.g., movement of food to ensure product temperature or prevent contamination; reconditioning food; restriction/exclusion of ill employees; discarding of food product) in accordance with local jurisdiction’s procedures.

Identified conditions requiring issuance of an embargo/stop sale/food destruction order per jurisdiction’s administrative procedures.

2


Comments:



inspection



inspection

5. Correctly assesses compliance status of other regulations (not included in Item 4 –

Good Retail Practices) that are included in jurisdiction’s prevailing statutes, regulations and/or ordinances.

YES

NO

YES

NO

Correctly assessed compliance status of other regulations (not included in Item 4 above - Good Retail Practices) that are included in jurisdiction’s prevailing statutes, regulations and/or ordinances.


Comments:

66





inspection



inspection

6. Verifies correction of out of compliance observations identified during previous

inspection.

YES

NO

YES

NO

Verified correction of out of compliance observations identified during previous inspection


Comments:



inspection



inspection


YES

NO

YES

NO

Used temperature measuring devices/probes in accordance with manufacturer’s instructions.

2

Cleaned and sanitized (alcohol swabs) temperature measurement probes to prevent food contamination.

Used infrared thermometer in accordance with manufacturer’s instructions. Verified any out of compliance product temperatures registered on the infrared with a thermocouple.

2

Used maximum registering thermometer or heat sensitive tapes in accordance with manufacturer’s instructions to verify final rinse dishwasher temperature.

Used chemical test strips in accordance with manufacturer’s instructions to measure sanitizer concentrations in manual and mechanical dishwashing operations; wiping cloth solutions; and spray bottle applicators.

Used flashlight to assess observations in areas with no or low light.

Photographs taken support regulatory findings or conditions observed.


Comments:

67





inspection



inspection

1. Asks questions and engages in a dialogue with person in charge/employees to obtain

information relevant to the inspection.

YES

NO

YES

NO

Asked open ended questions (questions that can not be answered with “yes” or “no”).

2

Did not interrupt when the person in charge/employee was speaking.

Paraphrased/summarized statements from the person in charge to confirm understanding.


Comments:



inspection



inspection

2. Provides the person in charge/employees with accurate answers to inspection-related

questions or admits not knowing the answer.

YES

NO

YES

NO

Answered inspection-related questions accurately.

2

Admitted not knowing the answer to a question and arranges to contact the establishment with the answer.

Used trainer as a resource when unsure of an answer.


Comments:

68





inspection



inspection

3. Uses available means (e.g., interpreter, drawings, diagrams, demonstrations,

international food safety icons) to overcome language or communication barriers.

YES

NO

YES

NO

Avoided using jargon and acronyms, without explanation.

2

Used interpreter, drawings, demonstrations, or diagrams to overcome language or communication barriers.

Checked the person in charge’s understanding of information/instructions by asking the operator to paraphrase or demonstrate the information/instructions.


Comments:



inspection



inspection


YES

NO

YES

NO

Explained confidentiality laws, policies and procedures to the person in charge when necessary. (if the need to explain confidential laws did not occur during the joint field training inspections, the FSIO explained confidentiality laws, policies and procedures to the trainer).

2

Applied the confidentiality policy per the jurisdictional requirements (e.g., FSIO did not reveal confidential information to the operator during the inspection).


Comments:

69





inspection



inspection

5. Uses effective communication and conflict resolution techniques to overcome

inspection barriers.

YES

NO

YES

NO

Identified challenges faced by the person in charge and offered possible solution(s).

2

Did not become argumentative (e.g., remained calm and focused).

Removed himself/herself from a confrontation or threat that may impact personal safety.


Comments:



inspection



inspection

6. Conducts exit interview explaining out of compliance observations and identifying

corrective actions and timelines for all noted violations.

YES

NO

YES

NO

Explained the public health significance of the inspection observations.

2

Reviewed all findings with the person in charge with emphasis on contributing factors to foodborne illness and Food Code Interventions (listed in Section II, Item 3).

Used foodborne illness data to highlight contributing factors.

Answered all questions or concerns pertaining to items on the inspection report.

2

Provided contact information to the person in charge for follow up questions or additional guidance.

2


Comments:

70





inspection



inspection

1. Completes inspection form per jurisdiction’s administrative procedures (e.g.,

observations; corrective actions; public health reason; applicable code reference; compliance dates).

YES

NO

YES

NO

Used correct inspection form.

2

Completed a legible report.

Accurately documented observations made during inspection.

Completed inspection form in accordance with jurisdiction’s administrative procedures.

2

Cited correct code provisions/rules/regulations.

Documented immediate corrective action for out-of-compliance foodborne illness contributing factors and Food Code Interventions (listed in Section II, Item 3).

Documented time frames for correcting each out of compliance observation.


Comments:



inspection



inspection

2. Includes with inspection report any compliance or regulatory documents identified

or cross-referenced in written statements (e.g., exhibits, attachments, sample forms, embargo forms, destruction forms, suspension notices).

YES

NO

YES

NO

Referenced attached documents in inspection report.

2

Referenced documents are legible.

Referenced documents are accurate and reflect observations made during the inspection.

Attached referenced document(s) to the inspection report per jurisdiction’s administrative procedures.

2


Comments:

71


IV. Written Communication (continued)



inspection



inspection

3. Presents inspection report, and when necessary cross-referenced documents, to

person in charge.

YES

NO

YES

NO

Presented complete inspection report, with referenced documents when necessary, to person in charge during exit interview.

2

Followed jurisdiction’s administrative procedures for delivering written inspection report.

Obtained signature of person in charge on inspection report.


Comments:

72


V. Professionalism



inspection



inspection

1. Maintains a professional appearance consistent with jurisdiction’s policy (e.g., clean

outer clothing, hair restraint).

YES

NO

YES

NO

Maintained a professional appearance consistent with jurisdiction’s policy (e.g., clean outer clothing, hair restraint).

2


Comments:



inspection



inspection


YES

NO

YES

NO

Washed hands as needed (e.g., prior to conducting inspection, after using restroom, after touching dirty surfaces, after touching face/body, after sneezing/coughing).

2

Protected bandages on hands, when necessary, to prevent contamination of food or food contact surfaces.

Did NOT contact ready-to-eat foods with bare hands.

Did NOT show any obvious signs of illness in accordance with jurisdiction’s employee health policy and/or current food code.

2


Comments:

73


V. Professionalism (continued)



inspection



inspection


YES

NO

YES

NO

Only reported findings that were directly observed or substantiated in accordance with jurisdiction’s policies and procedures.

2

Findings are supported by fact (e.g., are NOT based on hunch or suspicion; are witnessed, are investigated).

Did NOT note violations without visiting the establishment.

Did NOT exaggerate details related to findings to support report conclusions.

2

Did NOT modify report after leaving the establishment except as allowed by jurisdiction’s administrative procedures.

2


Comments:

74





inspection



inspection

1. Uses an aseptic food sample collection method consistent with criteria established by

laboratory serving jurisdiction.

YES

NO

YES

NO


2

Used sample collection method specified by the jurisdiction (e.g., original container if available; collection of a representative sample from a large quantity or container).

Used sterile, leak-proof lidded container or zipper-lock type bags.

Used a separate sterile utensil to collect each different sample item.

2




Maintained sample refrigerated or frozen until transport or shipping to laboratory.

Sample packed and shipped in sterile, leak-proof, insulated container with refrigerant (wet or dry ice) via the most rapid and convenient means available (e.g., courier, bus, express mail).


Comments:

75





inspection



inspection

2. Uses an aseptic water sample collection method consistent with criteria established

by laboratory serving jurisdiction.

YES

NO

YES

NO


2

Sample taken at site closest to source of water (prior to any treatment) if possible, or at a site (post treatment) per jurisdiction’s procedures.

Sample taken from operational fixed type faucet – no swing type or leaking faucets.

Removed aerator (if present) from faucet prior to sampling.

2

Disinfected faucet with bleach or flame.

Ran water through faucet for several minutes to clear line.

Used a sterile, leak-proof lidded container, “whirl-pak” or zipper-lock type bag.

Sample taken from midstream of the flowing faucet.




Maintained sample refrigerated until transport or shipping to the laboratory.

Sample packed and shipped in sterile, leak-proof, insulated container with refrigerant via the most rapid and convenient means available (e.g., courier, bus, express mail).


Comments:

76


77




inspection



inspection

ADDITIONAL (Jurisdiction Specific Performance Element)

YES

NO

YES

NO

(Jurisdiction specific competencies for Performance Element listed above)

Comments:



inspection



inspection

ADDITIONAL (Jurisdiction Specific Performance Element)

YES

NO

YES

NO

(Jurisdiction specific competencies for Performance Element listed above)

Comments:

Attachment C – Abbreviated Field Training Worksheet with Reference Document – DRAFT 1-7-2008

78


ABBREVIATED - FIELD TRAINING WORKSHEET (Performance Elements Only)


The CFP Field Training Manual for Regulatory Retail Food Safety Inspection Officers (FSIOs) should be reviewed prior to using the Abbreviated Field Training Worksheet. The manual provides jurisdictions with information that will be helpful in customizing the Field Training Worksheet and implementing a training process that meets the specific needs of the jurisdiction. The Conference for Food Protection (CFP) has conducted a national research study and identified the basic minimum competencies that are needed to perform effective regulatory food safety inspections. The Abbreviated Field Training Worksheet has been designed to be used in conjunction with the CFP Training Plan and Log as a trainer’s tool during field training inspections. It provides a method for tracking a FSIO’s progress and accomplishments in successfully demonstrating performance element competencies specific to their job responsibilities. There is no single correct way to use the worksheet. The Field Training Manual provides examples of ways to incorporate the worksheet into existing retail food protection training programs. This abbreviated version of the Field Training Worksheet provides another option for regulatory retail food protection program trainers. It simply lists the performance elements for each of the inspection areas. It is intended to be used in conjunction with the CFP reference document – “Competencies for Each Performance Element” included at the end of this Attachment. It is intended for experienced trainers who have a solid command of the FSIO competencies that comprise each of the performance elements. The jurisdiction should determine the specific performance elements that apply to the FSIOs within their jurisdiction prior to initiating the field training process Included with this Abbreviated Field Training Worksheet is a reference document that lists examples of competencies for each performance elements. Trainers should review with the FSIO the competencies that will be included as part of the field training inspections. FSIOs are expected to successfully demonstrate these minimum competencies correctly prior to conducting independent food safety inspections.


79


ABBREVIATED - FIELD TRAINING WORKSHEET (Performance Elements Only)


Establishment Name:

Establishment Address:



Trainer’s Name:

Trainer’s Agency:

Date of Inspection led by the Trainee:

Time IN:

Time OUT:



inspection



inspection

I. Pre-Inspection

PERFORMANCE ELEMENTS

YES

NO

YES

NO


2

2. Reviews establishment file for previous inspection report, complaints of file, and if applicable, required HACCP Plans or documents supporting the issuance of variance.

ADDITIONAL (Jurisdiction Specific Performance Elements)

Comments:


80



inspection



inspection



YES

NO

YES

NO


2



4. Obtains immediate corrective action for out of compliance employee practices and management procedures (listed in Item 3 above) essential to the safe storage, preparation, and service of food

2





Comments:


81



inspection



inspection



YES

NO

YES

NO

1. Asks questions and engages in a dialogue with person in charge/employees to obtain information relevant to the inspection.

2


3. Uses available means (e.g., interpreter, drawings, diagrams, demonstrations, international food safety icons) to overcome language or communication barriers.





Comments:



inspection



inspection



YES

NO

YES

NO


2

2. Includes with inspection report any compliance or regulatory documents identified or cross-referenced in written statements (e.g., exhibits, attachments, sample forms, embargo forms, destruction forms, suspension notices).



Comments:


82



inspection



inspection

V. Professionalism


YES

NO

YES

NO


2


2


2


Comments:



inspection



inspection

VI. Additional Inspection Area– Sample Collection and Evidence Development


YES

NO

YES

NO


2



Comments:


Conference For Food Protection

REFERENCE DOCUMENT

Competencies For Each Performance Element

PRE-REQUISITE TRAINING COURSES

Food Safety Inspection Officer (FSIO) has successfully completed pre-requisite training courses as specified in FDA Voluntary National Retail Food Regulatory Program Standards: Standard #2 – Trained Regulatory Staff.

• OPTION 1: Completed the FDA ORA-U pre-requisite (“Pre”) courses/examinations AND training on the jurisdiction’s

prevailing statutes, regulations, and/or ordinances.

• OPTION 2: Submitted documentation of completing coursework equivalent to the FDA-ORA pre-requisite (“Pre”) curriculum, AND training on the jurisdiction’s prevailing statues, regulations, and/or ordinances, AND has certificate or documentation of successfully passing one of the written examination options in Program Standard #2.

NOTE: A jurisdiction can begin the field training process with FSIOs while they are still in the process of completing their pre-requisite coursework. However, the pre-requisite coursework should be completed prior to conducting any independent inspections of foodservice or retail food facilities.

INSPECTION AREAS The Food Safety Inspection Officer Field Training Worksheet is divided into (six) 6 inspection areas: I. Pre-Inspection; II. Inspection Observations and Performance; III. Oral Communication; IV. Written Communication; V. Professionalism; and VI. Additional Inspection Areas (The Field Training Worksheet includes as an additional area Sample Collection and Evidence

Development for those jurisdiction where Food Safety Inspection Officers are expected to take aseptic food and/or water samples.)

The performance elements for each of the 6 inspection categories were derived from research of current regulatory retail food protection program training curriculums and competency areas. Flexibility has been built into the training process to allow regulatory jurisdictions the ability to customize training so that it reflects a jurisdiction’s administrative policies, procedures, and inspection protocol. If a performance element competency is part of the FSIO’s job responsibility it should be included in the training plan. Competencies that are applicable to the FSIO’s job should not be arbitrarily removed or deleted from the Field Training Worksheet.

The competencies listed under each performance element are intended to serve as examples of job tasks that should be successfully demonstrated by the FSIO during field training inspections. Some of the competencies listed for a performance element may not be applicable to a FSIO within a given jurisdiction. For example, infrared thermometers may not be part of the standard issued equipment for inspection staff. The FSIO would not, therefore, be responsible for using this type of equipment. In such cases this competency is not included as part of the training. Conversely, there may be competencies not listed under the performance element that are important for a jurisdiction to include. The trainer should review these additional competencies with the FSIO and include him/her as part of the field training process. .

83


INSPECTION AREAS

I. Pre-Inspection


• Necessary inspection forms and administrative materials. • Lab coat or equivalent protection to cover street clothes. • Head cover: baseball cap; hair net; or equivalent. • Calibrated thermocouple temperature measuring device. • Maximum registering thermometer or temperature sensitive tapes for verifying hot water warewashing final rinse temperature. • Chemical test kits for chlorine, iodophor, and quaternary ammonia sanitizers. • Flashlight. • Alcohol swabs.

2. Reviews establishment file for previous inspection report, complaints on file, and if applicable, required HACCP Plans or documents supporting the issuance of a variance.

• Reviewed previous inspection report noting documented out of compliance observations. • Reviewed establishment file for complaint reports. • Reviewed establishment file for documentation indicating a need for a HACCP Plan. • Reviewed establishment file for documentation of food production or processes operating under a variance issued by the

jurisdiction.

84


INSPECTION AREAS



• Verbally provided name and agency to the person in charge. • Presented regulatory identification or business card. • Stated the purpose of the visit. • Requests and confirmed permission to conduct inspection from the person in charge prior to initiating the inspection.


• Verified the correct critical limit and or standard specified in the jurisdiction’s rules/regulations to the observation made. • Correctly cited the rule/regulation for each out of compliance observation.


• Verified Demonstration of Knowledge of the person in charge. • Verified approved food sources (e.g., food from regulated food processing plants; shellfish documentation; game animal

processing; parasite destruction for certain species of fish intended for raw consumption; receiving temperatures). • Verified food safety practices for preventing cross-contamination of ready-to-eat food. • Verified food contact surfaces are clean and sanitized, protected from contamination from soiled cutting boards, utensils, aprons,

etc., or raw animal foods. • Verified the restriction or exclusion of ill employees. • Verified no bare hand contact with ready-to-eat foods (or use of a pre-approved, alternative procedure). • Verified employee handwashing. • Verified cold holding temperatures of foods requiring time/temperature control for safety (TCS food), or when necessary, verified

that procedures are in place to use time alone to control bacterial growth and toxin production. • Verified date marking of ready-to-eat foods TCS food held for more than 24 hours. • Verified cooking temperatures to destroy bacteria and parasites. • Verified hot holding temperatures of TCS food or when necessary, that procedures were in place to use time alone to prevent the

outgrowth of spore-forming bacteria. • Verified cooling temperatures of TCS food to prevent the outgrowth of spore-forming or toxin-forming bacteria. • Verified reheating temperatures of TCS food for hot holding. • Verified the availability of a consumer advisory for foods of animal origin served raw or undercooked. • Identified food processes and/or procedures that require a HACCP Plan per the jurisdiction’s regulations.

85


INSPECTION AREAS II. Inspection Observations and Performance (continued)

4. Obtains immediate corrective action for out of compliance employee practices and management procedures (listed in Item 3 above) essential to the safe storage, preparation, and service of food.

• Notified the person in charge/employee(s) of the out of compliance observations. • Reviewed corrective actions with the person in charge/employee(s). • Observed the person in charge/employee(s) immediately take corrective action for out of compliance observations (e.g.,

movement of food to ensure product temperature or prevent contamination; reconditioning food; restriction/exclusion of ill employees; discarding of food product) in accordance with local jurisdiction’s procedures.

• Identified conditions requiring issuance of an embargo/stop sale/food destruction order per jurisdiction’s administrative procedures.


• Correctly assessed compliance status of other regulations (not included in Item 4 above - Good Retail Practices) that are included in jurisdiction’s prevailing statutes, regulations and/or ordinances.


• Verified correction of out of compliance observations identified during previous inspection


• Used temperature measuring devices/probes in accordance with manufacturer’s instructions. • Cleaned and sanitized (alcohol swabs) temperature measurement probes to prevent food contamination. • Used infrared thermometer in accordance with manufacturer’s instructions. Verified any out of compliance product temperatures

registered on the infrared with a thermocouple. • Used maximum registering thermometer or heat sensitive tapes in accordance with manufacturer’s instructions to verify final

rinse dishwasher temperature. • Used chemical test strips in accordance with manufacturer’s instructions to measure sanitizer concentrations in manual and

mechanical dishwashing operations; wiping cloth solutions; and spray bottle applicators. • Used flashlight to assess observations in areas with no or low light. • Photographs taken support regulatory findings or conditions observed.

86


INSPECTION AREAS


1. Asks questions and engages in a dialogue with person in charge/employees to obtain information relevant to inspection.

• Asked open ended questions (questions that can not be answered with “yes” or “no”). • Did not interrupt when the person in charge/employee was speaking. • Paraphrased/summarized statements from the person in charge to confirm understanding.


• Answered inspection-related questions accurately. • Admitted not knowing the answer to a question and arranges to contact the establishment with the answer. • Used trainer as a resource when unsure of an answer.

3. Uses available means (e.g., interpreter, drawings, demonstrations, diagrams, international food safety icons) to overcome language or communication barriers.

• Avoided using jargon and acronyms, without explanation. • Used interpreter, drawings, demonstrations, or diagrams to overcome language or communication barriers. • Checked the person in charge’s understanding of information/instructions by asking the operator to paraphrase or demonstrate the

information/instructions.


• Explained confidentiality laws, policies and procedures to the person in charge when necessary. (if the need to explain confidential laws did not occur during the joint field training inspections, the FSIO explained confidentiality laws, policies and procedures to the trainer).

• Applied the confidentiality policy per the jurisdictional requirements (e.g., FSIO did not reveal confidential information to the operator during the inspection).


• Identified challenges faced by the person in charge and offered possible solution(s). • Did not become argumentative (e.g., remained calm and focused). • Removed himself/herself from a confrontation or threat that may impact personal safety.


• Explained the public health significance of the inspection observations. • Reviewed all findings with the person in charge with emphasis on contributing factors to foodborne illness and Food Code

Interventions (listed in Section II, Item 3). • Used foodborne illness data to highlight contributing factors. • Answered all questions or concerns pertaining to items on the inspection report. • Provided contact information to the person in charge for follow up questions or additional guidance.

87


INSPECTION AREAS IV. Written Communication


• Used correct inspection form. • Completed a legible report. • Accurately documented observations made during inspection. • Completed inspection form in accordance with jurisdiction’s administrative procedures. • Cited correct code provisions/rules/regulations. • Documented immediate corrective action for out-of-compliance foodborne illness contributing factors and Food Code

Interventions (listed in Section II, Item 3). • Documented time frames for correcting each out of compliance observation. • Signed completed inspection report.

2. Includes with inspection report any compliance or regulatory documents identified or cross-referenced in written statements (e.g., exhibits, attachments, sample forms, embargo forms, destruction forms, suspension notices).

• Referenced attached documents in inspection report. • Referenced documents are legible. • Referenced documents are accurate and reflect observations made during the inspection. • Attached referenced document(s) to the inspection report per jurisdiction’s administrative procedures.


• Presented complete inspection report, with referenced documents when necessary, to person in charge during exit interview. • Followed jurisdiction’s administrative procedures for delivering written inspection report. • Obtained signature of person in charge on inspection report.

88


INSPECTION AREAS

V. Professionalism


• Maintained a professional appearance consistent with jurisdiction’s policy (e.g., clean outer clothing, hair restraint).


• Washed hands as needed (e.g., prior to conducting inspection, after using restroom, after touching dirty surfaces, after touching face/body, after sneezing/coughing).

• Protected bandages on hands, when necessary, to prevent contamination of food or food contact surfaces. • Did NOT contact ready-to-eat foods with bare hands. • Did NOT show any obvious signs of illness in accordance with jurisdiction’s employee health policy and/or current food code.


• Only reported findings that were directly observed or substantiated in accordance with jurisdiction’s policies and procedures. • Findings are supported by fact (e.g., are NOT based on hunch or suspicion; are witnessed, are investigated). • Did NOT note violations without visiting the establishment. • Did NOT exaggerate details related to findings to support report conclusions. • Did NOT modify report after leaving the establishment except as allowed by jurisdiction’s administrative procedures.

89


ADDITIONAL INSPECTION AREAS

VI. Sample Collection and Evidence Development


• Used proper hygiene before and during sample process (e.g., washed hands prior to sampling; did not touch sample container opening, inside lip, inside cap or did not blow into the bag to open it up.)

• Used sample collection method specified by the jurisdiction (e.g., original container if available; collection of a representative sample from a large quantity or container).

• Used sterile, leak-proof lidded container or zipper-lock type bags.

• Used a separate sterile utensil to collect each different sample item.

• Labeled all containers with required information (e.g., date, time, location, product name, FSIO initials) with corresponding information noted on inspection report or laboratory forms.

• Initiated written chain of custody including use of evidence seal.

• Stored and transported sample in a clean, refrigerated unit (e.g., ice chest with ice) within the prescribed time period.

• Maintained sample refrigerated or frozen until transport or shipping to laboratory.

• Sample packed and shipped in sterile, leak-proof, insulated container with refrigerant (wet or dry ice) via the most rapid and convenient means available (e.g., courier, bus, express mail).


• Used proper hygiene before and during sample process (e.g., washed hands prior to sampling; did not touch sample container opening, inside lip, inside cap or did not blow into the bag to open it up.)

• Sample taken at site closest to source of water (prior to any treatment) if possible, or at a site (post treatment) per jurisdiction’s procedures.

• Sample taken from operational fixed type faucet – no swing type or leaking faucets.

• Removed aerator (if present) from faucet prior to sampling.

• Disinfected faucet with bleach or flame.

• Ran water through faucet for several minutes to clear line.

• Used a sterile, leak-proof lidded container, “whirl-pak” or zipper-lock type bag.

• Sample taken from midstream of the flowing faucet.

• Labeled all containers with required information (e.g., date, time, location, product name, FSIO initials) with corresponding information noted on inspection report or laboratory forms.

• Initiated written chain of custody including use of evidence seal.

• Stored and transported sample in a clean, refrigerated unit (e.g., ice chest with ice) within the prescribed time period.

• Maintained sample refrigerated until transport or shipping to the laboratory.

• Sample packed and shipped in sterile, leak-proof, insulated container with refrigerant via the most rapid and convenient means available (e.g., courier, bus, express mail).

90

Documents

Conference for Food Protection TRAINING PLAN and LOG