Rhode Island Code of Regulations
Title 216 - Department of health
Chapter 50 - Environmental health
Subchapter 10 - Food Protection
Part 2 - Certification of Managers in Food Safety (216-RICR-50-10-2)
Section 216-RICR-50-10-2.4 - REQUIREMENTS FOR CERTIFICATION OF TRAINING PROGRAM

Universal Citation: 216 RI Code of Rules 50 10 2.4

Current through September 18, 2024

2.4.1 APPROVAL OF MANAGER CERTIFICATION IN FOOD SAFETY TRAINING PROGRAM

A. All manager certification training programs must be approved by the Center. The Center shall approve only those programs offered by an approved institution/agency.

B. Approved institutions/agencies may include: departments of state government, colleges, universities, food/hospitality industry associations, industry chains, health care facilities, regional vocational/technical career centers, public high schools, institutional training programs or nutrition consultation agencies. Further, said course must be taught by an instructor who meets the qualifications in section 2.4.1(C) of this Part. Course content must meet requirements found in section 2.4.1(D) of this Part.

C. Any institution wishing to offer a training program for the certification of food managers shall apply to the Center for approval by submitting a completed application on forms provided by the Center, accompanied by documented evidence pertaining to no less than the following:
1. Sources and locations of potential students, faculty, classrooms, and other resources;

2. Names and qualifications of instructors;

3. Copy of curriculum, including any provision for practical experience;

4. A copy of the course syllabus, which shall include:
a. Textbook and other teaching materials used

b. Methods and locations used for instructions

c. Course content

d. Topics and length of class meeting

e. Method used to determine students participation and presence during the course sessions, examples, sign-up sheets, roster, provisions for make-up work, etc.

D. Approval shall be granted on a triennial basis, if the program is found to meet the prescribed requirements herein. Such approval shall be based on data accompanying the application for program approval and from on-site visits which may be conducted by the Center.

E. Criteria for Instructors:

To be eligible for approval as a training program, only instructors who meet the qualifications in this section can teach the course. The minimum qualifications for a Center approved instructor are:

1. A minimum of two years' experience teaching or consulting on food related issues, or two year's employment in the food industry, or two year's employment with a food regulatory agency.

2. Currently certified in food safety through completion a nationally accredited food safety certification program approved by the Center and completion of an approved examination from a nationally recognized testing company with a final score of 90% or higher. If a final score of 90% or higher is not obtained after the second attempt, the individual must take an approved food safety management certification course prior to retaking the examination.

3. Successful completion of an eight (8) hour Center approved food safety instructor training course. The requirements for successful completion of the eight (8) hour Center approved Food Safety Instructor Certification course may be waived by the Center upon presentation of equivalent educational credentials.

4. Commencing January 1993 and every three years thereafter, instructors must earn eight (8) professional development units. The eight (8) professional development units must equal eight (8) hours of Center approved training in food safety and sanitation topics. The following are examples of proof of such attendance:
a. A college transcript with course description

b. A certificate of completion of the course with the course description

F. Criterial for Course Content for the Certification of Managers in Food Safety:
1. Each course shall meet the standards for content and length of training, and must be based on:
a. the Standards developed by the Ad Hoc Committee on Training, Testing and Certification of Food Managers as approved by the Conference for Food Protection.

b. Rhode Island Rules and Regulations pertaining to food establishments, and

c. current FDA model Food Sanitation Codes.

2. The course shall be a minimum of eight (8) hours in length. The instructor should consider expanding the number of contact hours when a review of the participants reveals learning disabilities, language barriers or other factors which may inhibit learning. The course shall provide the candidates for certification with the skills necessary to implement the "Demonstrable Elements of Competency" identified in the Conference for Food Protection standards for certification of food managers.

G. Records

Each approved institution maintains records, for a minimum of three years, establishing its compliance with all requirements herein and such other records as the Center deems appropriate.

H. Denial, Suspension, or Revocation of Program Approval
1. The Center shall monitor the performance of all programs, and shall consider the following in granting and revoking approval of programs:
a. Compliance with these regulations;

b. Ability to effectively train applicants in food safety principles; and

c. Instructor performance.

Disclaimer: These regulations may not be the most recent version. Rhode Island may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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