(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.
