the conference for food protection (cfp)
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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 . - PowerPoint PPT PresentationTRANSCRIPT
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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)
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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.
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Stakeholders Represented Stakeholders Represented in the CFP in the CFP Regulators
Retail Food Industry
Academic Institutions
Professional Organizations Consumers
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Benefits to CandidatesBenefits to Candidates
Allows reciprocity among jurisdictions without having to re-certify
Protects a candidate’s due process and legal rights
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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
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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
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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
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Provisions of the new Provisions of the new FHC rule:FHC rule: Definitions
Requirements
Penalties
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Definitions of the FHC rule:Definitions of the FHC rule: Accreditation
Accredited Certification Examination
Accrediting Organization (ANSI)
Accredited Testing Service
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Definitions continued:Definitions continued:
Certification Document
Certified Food Handler
Recertification
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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
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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
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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
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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
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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
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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
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Approved Providers of Approved Providers of Exams:Exams: Experior Assessments
– www.experioronline.com – 800-624-2736
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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
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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
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Questions?Questions?
www.in.gov/isdh/regsvcs/www.in.gov/isdh/regsvcs/foodprot/draftrule1.htmfoodprot/draftrule1.htm