Pillars of Governmental Environmental Public Health | A Guide to Scalable Environmental Public Health Programs
Food Safety and Protection
Program Overview and Core Services/Activities
PROGRAM
RECOMMENDED WORKLOAD 3-4 inspections per field day
EDUCATION AND CREDENTIALS
EQUIPMENT
KEY METRICS
Food Safety & Protection
• Bachelor’s in science • REHS/RS credential • CP-FS credential
• Thermometers and pH meters • Mobile technology and inspection forms • Test strips and sampling kits • Food Code book • Cameras • Hair nets/hats
• Number of
foodborne illness outbreaks
• Number of
foodborne illnesses
• Number of inspections • Number of critical violations
Characteristics of a Successful Food Safety Program
The Voluntary National Retail Food Regulatory Program Standards from the Food and Drug Administration (FDA) provide a framework for many food safety programs. In addition to these standards, some departments might want to consider additional areas that the Program Standards do not currently address, such as comprehensive food handler education, alternative enforcement approaches, program sustainability, and succession planning. Program success is generally measured by reducing vio- lations over time, which corresponds to illness prevention. For many jurisdictions, however, the methods for achiev- ing these outcomes are evolving from traditional enforce- ment-focused approaches toward consultative models that emphasize education, technical assistance, and rela- tionship-building with regulated entities. The consultative approach encompasses several key ele- ments: providing and requiring education for food han- dlers, assisting establishment operators in implementing effective control measures, collaborating with operators during outbreak investigations, and fostering positive rela- tionships with both operators and the general public. This shift represents a fundamental change in how EPH profes- sionals interact with the regulated community. Some jurisdictions have implemented hands-on techni- cal assistance programs where EPH staff guide operators in adopting policies and practices that reduce violations. These consultative approaches have shown promis- ing results in pilot programs, with at least one federally
Definition Food safety and food protection EPH programs involve inspection, permitting, plan review, and complaint and outbreak investigation of food establishments. These establishments include but are not limited to brick-and- mortar restaurants, mobile food units, temporary food events, commissary kitchens or shared kitchens, and food manufacturing and distribution facilities where applicable to promote the safe preparation, production, and service of food in sanitary food facilities; to protect the health of food handlers and consumers by encouraging safe and sanitary on-the-job working conditions; and to ensure consumers have access to proper menu labeling.
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