Transcript Food Handler Certification An Overview A. Scott Gilliam, MBA, CFSP Director, Food Protection Indiana State Department of Health (ISDH)

Food Handler Certification
An Overview
A. Scott Gilliam, MBA, CFSP
Director, Food Protection
Indiana State Department of Health
(ISDH)
The Conference for
Food Protection (CFP)

A non-profit
organization that
provides input
into the
formulation of
retail food laws in
America.
Stakeholders Represented
in the CFP

Regulators

Retail Food Industry

Academic Institutions

Professional Organizations

Consumers
Objectives 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
Committees

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 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
Competency
– 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 -95
(Indiana Version of the FDA
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
Regulatory 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
Retail 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 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 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
Jurisdictions
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 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 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 Candidates

Allows reciprocity among
jurisdictions without having to recertify

Protects a candidate’s due process
and legal rights
Benefits 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
Indiana 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
(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 FHC
rule:
 Definitions
 Requirements
 Penalties
Definitions of the FHC rule:

Accreditation

Accredited Certification
Examination

Accrediting Organization (ANSI)

Accredited Testing Service
Definitions continued:
 Certification
 Certified
Document
Food Handler
 Recertification
Requirements:
January
One
1, 2005 Deadline
(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:

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:

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:

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:

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:

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
Exams:
 Experior Assessments
– www.experioronline.com
– 800-624-2736
Approved Providers of
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:

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?
www.in.gov/isdh/regsvcs/foodp
rot/draftrule1.htm