MASSACHUSETTS: Meet the inspectors - (SouthCoastToday.com)
March 17, 2008 – 7:20 pmhttp://www.southcoasttoday.com/apps/pbcs.dll/article?AID=/20080316/NEWS/803160408/-1/NEWS
Here’s a look at the way different communities conduct their restaurant inspections, compiled from a two-month study of restaurant inspection forms from 2007. State guidelines call for the inspection of any high-risk food service establishment, including restaurants, every six months, and inspectors are required to report their findings on a standardized form.
Inspectors must achieve one of four certifications, from lowest to highest: certified food manager, certified food service professional, certified health officer or registered sanitarian.
The story says that communities below are listed in the order of their apparent effectiveness in the inspection process: (I envision cards with bubblegum you can buy at variety stores, like hockey or baseball cards, with vital stats on the back — dp)
Westport
Senior health agent: James Walsh
Primary inspector: Raymond Belanger, part time, certified food manager.
Easily the area’s most fastidious inspector. According to notations on forms, inspections can be hours long. One form from an inspection last […]
MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=24892
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