(1) Any person performing required inspections of licensed public food service establishments for the division or its agent must:
(a) Be standardized by a food service evaluation officer certified by the federal Food and Drug Administration;
(b) Pass an approved food protection practices test as prescribed by s. 509.039; and
(c) Pass a written examination to demonstrate knowledge of the laws and rules which regulate public food service establishments.
(2) The division or its agent shall provide a minimum of 20 hours of continuing education annually for each public food service inspector. This continuing education shall include instruction in techniques to prevent food-borne illness, sanitation, and a review of relevant laws.
(3) An inspector may be subject to suspension or dismissal for cause as set forth in s. 110.227.
(4) Any costs incurred as a direct result of the requirements of subsection (1) shall be funded from the Hotel and Restaurant Trust Fund from the amounts deposited from public food service establishment license fees.
History.—s. 6, ch. 90-339; s. 15, ch. 91-201; s. 56, ch. 91-297; s. 4, ch. 91-429; s. 23, ch. 92-180; s. 15, ch. 93-53; s. 31, ch. 2002-299; s. 78, ch. 2013-18.
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