This document provides information, standards, and behavioral objectives for standardization and certification of retail food inspection personnel in the Food and Drug Administration (FDA). The procedures described in the document are based on the FDA Food Code, updated to reflect current Food Code provisions and to include a more refined focus on foodborne illness risk factors, Food Code interventions, and applications of the principles of Hazard Analysis Critical Control Point (HACCP). The document is organized in four chapters. The first chapter explains the rationale for the standards and the procedures guide, the scope of the guide, and definitions. Chapter 2 describes the qualifications required for certification as a retail food inspection and training officer, and Chapter 3 describes the field requirements for certification. Chapter 4 describes the communication skills required to convey the purpose and the findings of the inspection. Two tables, five annexes, and seven charts list all the regulations that candidates for certification must know, how the regulations are applied, and how the candidates must demonstrate their knowledge. (KC)