11-269.12. Food handler training and certificate
A. If a county requires food handler training and a certificate for employment in the food service industry, the food handler certificate training course must meet American society for testing and materials standard E2659-09. The food handler certificate training course must address the following topics:
1. The relationship between time and temperature with respect to foodborne illness, including the relationship between time and temperature and microorganisms during the various food handling preparation and serving states and the type, calibration and use of thermometers in monitoring food temperatures.
2. The relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors and the food handler's health with foodborne illness and the recognition of how policies, procedures and management contribute to improved food safety practices.
3. Methods of preventing food contamination in all stages of food handling, including terms associated with contamination and potential hazards before, during and after delivery.
4. Procedures of cleaning and sanitizing equipment and utensils.
5. Problems and potential solutions associated with temperature control, preventing cross-contamination, housekeeping and maintenance.
B. A food handler certificate training course may be offered by any means available, including as an online course, computer course or live classroom course, and may be facilitated by a live trainer, remote trainer or a certified food service sanitation manager. A course proctor is not required for administration of the course.
C. The food handler certificate training course must be completed within the time period required by the county and the certificate must be renewed as required by the county.
D. On completion of an accredited food handler certificate training course, the county shall issue any certificate or identification card required by the county to a person who demonstrates successful completion of the course.
E. As required by each county, a county-issued food handler certificate or identification card is valid in any county that requires a food handler certificate or identification card until the person's certificate or identification card expires.
F. A county may not limit the amount of times a person may attempt to complete a food handler certificate training course.
G. If a county government that provides food service has an in-house food service training program, a certificate by that county training program is valid for food service that is provided for that county's facilities or operations.
H. Food handler certificate training courses that are created by the county or approved by the county, or both, before the effective date of this section that do not meet American society for testing and materials standard E2659-09 are considered to be accredited for the purposes of this section.