Regulatory Program Foundations: Program Standards

Abstract

Model program standards provide foundations upon which regulatory programs can be built and continuously improved and are important in the development of an integrated food safety system (IFSS). Standards for federal, state, or local agencies do not carry the legal authority of laws, statutes, ordinances, or regulations. Rather, standards serve as a guide for agency managers in the design and management of a food safety regulatory program. As a result, regulatory agencies can measurably improve their existing programs and better focus on those factors that contribute to foodborne illness. Food protection professionals (FPPs) should be aware of the role that program standards play in the overarching goal of food safety. This, in turn, can help improve industry and consumer confidence in food protection programs and enhance uniformity within and between regulatory agencies.

Appendices

Take-Home Message

A food protection professional (FPP) may work for a state or local jurisdiction that is enrolled in national program standards related to food safety (manufactured food, retail food, animal feed, etc.). Enrollment in these national programs helps develop uniformity among food regulatory programs and helps promote the continuous improvement of participating agencies.

Activity

Which VNRFRPS or MFRPS applies to each of the following scenarios?

• 1. A food program manager puts a new ongoing quality assurance program in place to ensure that all staff members are uniform in the way they conduct inspections.

• 2. A food program manager implements new policies regarding how inspections are conducted to ensure that inspectors are requiring corrective actions of risk factor violations, e.g., inadequate cooking temperatures, improper handwashing, etc.

• 3. A food program manager is interested in upgrading state food regulations. She uses the current version of the FDA Food Code as a basis for the changes that are made.

• 4. A food program manager would like to evaluate the regulatory actions taken by inspectors in that state. The actions include establishment closures, food embargoes, and warning letters.

• 5. A state laboratory receives accreditation from the International Organization for Standardization (ISO) for its quality assurance (QA) programs.

• 6. A county environmental health director implements a new program to ensure that all staff members meet a minimum standard in the courses they take per year for continuing education.

• 7. A food program manager would like to conduct an evaluation of risk factor occurrence in the establishments within the state. The data will be used to implement new training strategies for operators.

• 8. A food program manager is interested in the implementation of a new advisory group that would provide feedback on proposed food safety educational materials and rule changes. This group would include representatives from industry and consumer groups.

• 9. A food program manager is concerned that the number of inspectors for the establishments in the county is inadequate. The program manager is looking for a way to calculate the number of staff needed per inspections conducted.

• 10. An environmental health director seeks to upgrade the program’s response to foodborne illness investigation and response. The director works with the health department’s communicable disease staff to implement new memorandums of understanding between the agencies.

Answer Key

• 1. Standard 4

• 2. Standard 3

• 3. Standard 1

• 4. Standard 6

• 5. MFRPS Standard 10

• 6. Standard 2

• 7. Standard 9

• 8. Standard 7

• 9. Standard 8

• 10. Standard 5