Food Handler CertificationFood Handler Certification

An OverviewAn Overview

A. Scott Gilliam, MBA, CFSPA. Scott Gilliam, MBA, CFSPDirector, Food ProtectionDirector, Food Protection

Indiana State Department of Health Indiana State Department of Health (ISDH)(ISDH)

The Conference for The Conference for Food Protection (CFP) Food Protection (CFP) A non-profit

organization that provides input into the formulation of retail food laws in America.

Stakeholders Represented Stakeholders Represented in the CFP in the CFP Regulators

Retail Food Industry

Academic Institutions

Professional Organizations Consumers

Objectives of the CFPObjectives of the CFP Identify retail food safety problems and

promote solutions that are based on sound science

Promote the uniform interpretation and implementation of regulations governing food safety

Work with all stakeholders to disseminate information regarding food safety issues

Standing and Ad Hoc Standing and Ad Hoc CommitteesCommittees Several committees work between

the regular meetings of the Conference to research problems, develop interventions and address various retail food safety issues– Example is the Retail Food Manager

Certification Committee

Demonstration of CompetencyDemonstration of Competency

The FDA Model Food Code requires retail food managers to demonstrate competency in food safety including knowledge of the:– causes of foodborne illness, – factors that contribute to these diseases,

and – basic food safety measures that can be

implemented to prevent foodborne illness

Three Ways to Demonstrate Three Ways to Demonstrate CompetencyCompetency

– Have a history of high sanitation scores at the establishment

– Answer questions posed by the inspector, or

– Pass a CFP “Recognized” Food Protection Manager Certification Examination

ISDH Rule 410 IAC 7-20 -95ISDH Rule 410 IAC 7-20 -95((Indiana Version of the FDA Indiana Version of the FDA Competency Provision)Competency Provision)

Requires Foodborne Illness Prevention Training - Section 95

Training must cover the same knowledge areas of competency as the FDA

Proven to be problematic

Concerns of the Concerns of the Regulatory CommunityRegulatory Community

Agencies lack the skills and resources required to evaluate examinations, certification programs, and credentials

Agencies need to be sure that people who hold certificates are deemed to be competent through a valid, reliable and legally defensible process

Concerns of the Concerns of the Retail Food IndustryRetail Food Industry Training and testing must be readily

available and at a reasonable cost

The lack of standardization across jurisdictions impedes reciprocity

Unregulated certification programs may result in meaningless credentials and people who are certified, but who may not be competent

CFP Accreditation ProcessCFP Accreditation Process

Intended to assure that certification programs:– use only instruments that have been

developed according to sound psychometric principles to test managers

– test managers only on information essential to food safety practices

CFP Accreditation ProcessCFP Accreditation Process

Ensures that legal and due process rights are maintained for certified individuals

Provides adequate test security

Prevents instructors from teaching to the test

Benefits to Regulatory Benefits to Regulatory JurisdictionsJurisdictions

No need to expend resources to evaluate programs

Assured that all accredited programs have met, and continue to meet CFP Standards

Uniform national standard for compliance which facilitates reciprocity

Benefits to ProvidersBenefits to Providers

Ensures that all programs have met minimum quality standards

Eliminates the need for certifying agencies to gain acceptance in hundreds of jurisdictions

Benefits to CandidatesBenefits to Candidates

Assures that the certificate is based on a valid, reliable, and legally defensible assessment process

Allows competitive market forces to benefit candidates (ie., price of exams) without sacrificing examination quality

Benefits to CandidatesBenefits to Candidates

Allows reciprocity among jurisdictions without having to re-certify

Protects a candidate’s due process and legal rights

Benefits to the ConsumerBenefits to the Consumer

Better trained individuals in oversight positions will provide a safer food product and reduce disease spread

Will reduce employee turnover thereby minimizing the need for retraining which will translate into better quality service

Senate Bill 404 created Senate Bill 404 created Indiana Code 16-42-5.2Indiana Code 16-42-5.2

Created certification in Indiana

Mandates that the state develop a rule to administer the program

Mandates the state develop penalties for noncompliance

Food Handler Certification Food Handler Certification (FHC) Rule 410 IAC 7-22(FHC) Rule 410 IAC 7-22 Preliminarily adopted on November 13,

2002 by the ISDH Executive Board

Became effective June 13, 2003

Mirrors state statute with some additions

Provisions of the new Provisions of the new FHC rule:FHC rule: Definitions

Requirements

Penalties

Definitions of the FHC rule:Definitions of the FHC rule:

Accreditation

Accredited Certification Examination

Accrediting Organization (ANSI)

Accredited Testing Service

Definitions continued:Definitions continued:

Certification Document

Certified Food Handler

Recertification

Requirements:Requirements: January 1, 2005 Deadline

One (1) certified food handler per facility

6 months to comply with a change in ownership of an establishment

3 months to comply when the certified food handler leaves employment

Requirements Continued:Requirements Continued: Only one (1) certified food handler for

facilities located on contiguous property

Person-in-charge present at all times

The certification must be recognized by the CFP (ANSI) or the ISDH

Certification Qualifications:Certification Qualifications: Successfully pass an accredited

examination

Provide name, certification document and photo identification to regulatory authority upon request

Cannot represent themselves as certified unless legally certified

Additional Points:Additional Points: Local Health Departments can not

mandate any type of certification other than what is provided in the state law

Schools, prisons, jails must also comply

Certified person does not need to be present at all times

Exemptions to the law:Exemptions to the law:

Hospitals, Nursing Homes, Assisted Living and Continuing Care Facilities

Food Establishments that minimally handle food, such as:– Serving precooked hot dogs/sausage

products, nachos, pretzels, or frozen pizza

– Preparing/serving continental breakfast

Exemptions continued:Exemptions continued: Other minimal food operations

– Preparing beverages or ice

– Grinding coffee beans

– Non-potentially hazardous prepackaged foods

– Heating of bakery products

– Providing food in its original package

Approved Providers of Approved Providers of Exams:Exams: Experior Assessments

– www.experioronline.com

– 800-624-2736

Approved Providers of Approved Providers of Exams:Exams: National Registry of Food safety

Professionals

– www.nrfsp.com 800-446-0257

National Restaurant Association Educational Foundation

– www.nraef.org 800-765-2122

Conclusion:Conclusion:

Rule is now in effect

Certification deadline is January 1, 2005

Exemptions will have to be dealt with on a case by case basis, but the ISDH will provide guidance

Questions?Questions?

www.in.gov/isdh/regsvcs/www.in.gov/isdh/regsvcs/foodprot/draftrule1.htmfoodprot/draftrule1.htm