R392-103-6. Food Handler Training Requirements

  (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 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 potentially hazardous foods (foods that require time or temperature controls for safety, 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 which requires 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 hoolding.

  (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 warewashing 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) A person may instruct an approved food handler training program only when the person is registered with a local health department as an instructor.

  (5) Prior to registration, each instructor of a trainer-led food handler course shall demonstrate to the local health department that the instructor has received food protection management training equivalent to the requirements of R392-101-3, as determined by the local health officer or the Department.

  (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 R392-101-3, as determined by the Department.

  (7) A training provider shall maintain a list of past and current instructors registered with a local health department 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.