Pillars of Governmental Environmental Public Health | A Guide to Scalable Environmental Public Health Programs
operator inquiries, and public communications could be factored into staffing determinations. Daily inspection expectations typically range from 2–3 inspections per day on the low end to 4–5 inspections on the high end, based on departmental experience and oper- ational needs. These expectations can remain adaptable, however, as inspection methods and community needs evolve to ensure an appropriate balance between inspec- tion quality and quantity. Based on a typical 48-week work year (allowing for vacations, holidays, and sick time) and 3 inspections per field day, full-time inspectors would need to be in the field 2–4 days per week depending on departmen - tal demands, with 2–3 field days being more common. This schedule allows time for administrative duties, plan reviews, complaint investigations, and other program responsibilities. Several facility characteristics can significantly affect inspection duration and daily productivity: • Facilities with special or lengthy food preparation processes (e.g., ethnic cuisines, smoking, curing, sushi preparation) • Establishments with attached grocery, deli, or butcher components requiring extended inspection time • Inspections requiring translation services or cultural consultations • Mix of full-service restaurants versus fast food or chain establishments • Type of inspection conducted (violation-focused versus consultation-based visits) There is growing interest in consultative inspection approaches that emphasize education and prevention over traditional violation-based methods. One jurisdiction adopted a successful inspection model that allocated 0.1 FTE to traditional inspections and 0.75 FTE to consultation services, and the model resulted in a significant reduction in facility-related outbreaks. This consultative model shows promise for food safety and other communicable disease prevention programs, though implementation might require additional staff training or partnerships with external con- sultants to provide specialized technical assistance. Education/Training/Certifications For food safety programs, a bachelor’s degree in science combined with Certified Professional–Food Safety (CP- FS) credential provides foundational preparation for suc- cessfully executing food safety duties. A strong science background offers a solid foundation on which to build specialized EPH expertise and technical competencies.
The Registered Environmental Health Specialist/Regis- tered Sanitarian (REHS/RS) credential was also recog- nized as a valuable credential across all program areas. Our research found that jurisdictions could face challenges in workforce recruitment due to limited candidate pools, particularly in areas experiencing outmigration of col- lege-educated individuals to other states. One suggested approach to address these challenges is for jurisdictions to make EPH positions competitive through appropriate compensation and professional development opportu- nities rather than reduce educational standards for sci- ence-based programs. While the consultative approach emphasizes education and customer service, a scientific foundation remains crucial for program staffing. EPH professionals need to understand and translate the public health significance underlying reg - ulations. Although strong customer service skills enhance communication, they cannot replace scientific knowledge.
Equipment Needs
Common equipment suggested for this program includes transportation or personal vehicle mileage reimburse- ment, thermometers, pH meter, test strips, hairnets, lab coats (for manufacturing facilitates), sampling kits, tem- perature discs, humidity meters, phones with cameras, computers or tablets, Food Code book, access to transla- tion services, and inspection sheets or forms. Participants indicated that they expect the operators to have much of this equipment and will ask that they demonstrate their use. Some departments have portable printers to print the inspection report or educational materials while on the premises during an inspection. Funding Sources/Barriers Food safety programs are typically funded through per- mitting and inspection fees or general fund appropriations. Some jurisdictions also generate revenue through food
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