Best Practices for Food Establishment Inspectors

No one should ever have to worry about the safety of the food (or drink) they are eating or giving to others - the safety of our food is non-negotiable.  As a Food Establishment Inspector, or whatever your country calls this important person, it is your job, your responsibility, to evaluate the safety of a food establishment against your country's food safety benchmarks.  An honest and impartial evaluation can save someone's life.

In this 10-week course, made up of 10 classes/lessons, is for those who have already been hired as an inspector.  In the course you will learn much of the science and technique on how to evaluate a food establishment, but the course is a supplement to local preparatory training.  Classes vary in length, but each one should be completed in one-sitting, two at most, so that learning is not lost and that assignments are not late. 

This course is in line with WHO's regional food safety strategy to improve food safety (http://www.wpro.who.int/foodsafety/documents/docs/Food_Safety_Strategy_2011-2015_final.pdf). We will teach you how to "see" practices and processes that you might be doing in your own home, and find acceptable, but that should never take place in a commercial food establishment.  We promise you will see the world of food production in a more careful light at the end of this course!  And, after all, that is your professional job; to evaluate what is right and wrong about an establishment's processes and to document what needs to be fixed to increase the safety of the food coming from a business.

Content for this course is drawn from the WHO and government and university resources around the world; adopting and adapting (and giving acknowledgement to) the best resources. Not all the information selected will suit your country or a specific food establishment, but it is best to have a broad understanding of the topic of food safety and the implementation of food establishment reviews. Let's start with a video showing you that food safety is now a global effort.

WHO short video on safe food.

Since there is a good number of new vocabulary words in this course, certain words are highlighted in this course so you can see a definition quickly.  The entire glossary, with the citations where the definitions came from, is found here and you can download it HERE for each easy reference during this course.

Learning Outcomes of the Course

At the end of this course, after doing all the reading, homework, and tests, you will be able to:

1) Employ your organizations food establishment safety checklist with more confidence and skill.

2) Explain the "whys," with the scientific background or justification, for the items on the typical inspection checklist.

3) Really "see" with significantly greater clarity the behaviors, processes, and physical items that can be an issue for safe food production.

4) Issue a completed, professional assessment for a food establishment business.

5) Provide food establishment food safety improvement coaching where allowed by your agency.

Best of luck!

© Pacific Open Learning health Net
Enquiries: (+679) 323 4100 | polhn.sp@wpro.who.int

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