(1) A person or entity shall receive approval
from the Department before offering training to food handlers in the state. An
approved food handler training program shall:
(a) include at least 75 minutes of training
time offered either in an internet-based course, a trainer-led course, or a
combination of both;
(b) contain
basic training information regarding the Centers for Disease Control top 5 risk
factors associated with foodborne illness; and
(c) only contain information that is
consistent with the FDA national model food code standard incorporated by
reference in Rule R392-100.
(2) A training provider shall ensure that the
food handler training program contains each of the following specific training
objectives:
(a) Food Protection - Limiting
Harmful Pathogens
(i) Define time or
temperature control for safety foods (TCS).
(ii) Provide a comprehensive list of
foodborne pathogen sources.
(iii)
Discuss ideal conditions for bacterial growth in food.
(iv) List the temperature danger
zone.
(v) List proper hot and cold
holding temperatures of food requiring time or temperature control for
safety.
(vi) List the appropriate
temperatures for refrigerators and hot holding equipment.
(vii) Describe the approved procedures for
thawing frozen foods.
(viii)
Describe the approved methods for cooling food.
(ix) Describe approved and unapproved food
sources.
(x) Describe the correct
procedures for date marking and discarding food.
(xi) Identify the conditions in which time
can be used as a public health control without temperature control.
(b) Food Protection - Destroying
Harmful Pathogens and Preventing Food Contamination
(i) List the required final cook temperatures
for foods.
(ii) Describe the
procedure and list the final temperature for reheating leftovers for hot
holding.
(iii) Describe the
relationship between cooking time and temperature in killing
microorganisms.
(iv) Define cross
contamination.
(v) List the
possible sources of cross contamination when handling food.
(vi) Discuss how a food handler might
contaminate food.
(vii) Identify
steps to prevent cross contamination.
(viii) Stress the importance of eliminating
bare-hand contact with ready-to-eat food.
(ix) Describe how, when, and where to use
utensils or gloves.
(x) Define and
give examples of the major food allergens.
(xi) Describe the range of symptoms,
including the types of mild reactions to anaphylactic shock or death, that an
individual having an allergic reaction may experience after exposure to a food
allergen.
(xii) Identify steps to
prevent cross-contact of food allergens, and stress that cooking does not
remove an allergen from food.
(c) Equipment, Utensils, and Linens
(i) Explain the difference between cleaning
and sanitizing, and describe the correct procedures for each.
(ii) Identify when surfaces should be cleaned
and sanitized.
(iii) Identify the
commonly-used chemicals approved for sanitizing food-contact
surfaces.
(iv) Describe how to test
chemical concentration of sanitizing solutions used on food-contact surfaces,
and stress its importance.
(v)
Describe the 3-compartment sink method of cleaning, rinsing, and sanitizing
utensils and how to correctly dry dishes.
(vi) Describe the correct procedure for
cleaning and sanitizing utensils and equipment when using a ware washing
machine.
(vii) Describe the correct
procedures for storing cleaned dishes and utensils, laundered linens, and
single-service and single-use articles.
(viii) Describe the procedures for safe
chemical storage and use.
(ix)
Describe the correct procedures for handling, storage, and removal of solid
waste.
(d) Employee
Health and Hygiene
(i) List the reportable
foodborne illness diagnoses as well as reportable symptoms, past illnesses, and
history of exposure that a food handler must report to the person in
charge.
(ii) Describe the personal
hygiene practices a food handler must follow to prevent food
contamination.
(iii) Describe the
proper hand washing procedure and when a double hand wash is
required.
(iv) Describe how hands
become contaminated and when and where hand washing should occur.
(v) List approved jewelry, clothing, and hair
restraints.
(vi) Describe the
correct procedures to prevent a foodborne illness from a cut, burn, or other
wound.
(vii) Describe the
conditions in which an employee may eat, drink, or use any form of tobacco as
well as the precautions to take after these activities.
(viii) Define a foodborne illness.
(ix) List the population groups that are the
most vulnerable to foodborne illness.
(3) Each time a food handler permit is
renewed, the food handler must take a training course from an approved food
handler training provider before the food handler may take a food handler
exam.
(4) Each provider of a
trainer-led food handler program shall demonstrate to the Department that each
instructor has received food protection management training equivalent to the
requirements of Section
R392-101-3,
as determined by the Department.
(5) Subsection R392-103-6(4) does not apply
to any instructor who:
(a) is an educator in
a public or private school; and
(b)
teaches a food program that includes food safety in a public or private school
in which the instructor is an educator.
(6) Prior to training program approval, a
representative of an internet-based food handler course shall demonstrate to
the Department that the representative has received food protection management
training equivalent to the requirements of Section
R392-101-3,
as determined by the Department.
(7) A training provider shall maintain a list
of past and current instructors denoting the dates the instructor taught food
handler courses. A training provider shall provide the instructor list to the
Department upon request. Online training providers shall maintain a list or
database of courses taught online according to course version and training
date.
(8) A training provider shall
maintain a system to verify a certificate upon request of the Department, the
local health department, or the food establishment where the food handler is
employed.
(9) A training provider
may charge a reasonable fee. A training provider may collect both the training
fee and food handler permit fee at the same time from the applicant when the
applicant initially pays for the training course.
(10) If a person or entity is not approved by
the department to provide an approved food handler training program, the person
or entity may not represent, in connection with the person's or entity's name
of business, including in advertising, that the person or entity is a provider
of an approved food handler training program or otherwise represent that a
program offered by the person or entity will qualify a person to work as a food
handler.
