Food Protection Office Q & A

On February 1, 1996, the new Food Safety Certification ordinance went into effect in the City of Philadelphia. This ordinance means that each food establishment (unless exempt from this requirement) must have on duty during hours of food handling operation one person who has received a FOOD ESTABLISHMENT PERSONNEL FOOD SAFETY CERTIFICATE from the Philadelphia Department of Public Health. The amendments to the ordinance also established exemptions for certain types of food establishments.

Most Commonly Asked Questions and Answers Aboutthe Food Safety Certificate

Question 1: Why is this Food Safety Certificate requirement necessary?
Answer: Each year hundreds of people in Philadelphia may develop illness as a result of eating contaminated food. In 1994, at least 629 people were reported to have contracted a foodborne illness. National health and food protection authorities, such as the Centers for Disease Control and Prevention, the U.S. Food and Drug Administration and the USDA estimate that there are over seven million foodborne illnesses and as many as 7,000 deaths each year. Symptoms can range from those similar to a flu-like illness or can be so serious as to cause death. Since most foodborne illness cases are caused by contamination of the food by those who handle it and by storing perishable foods at improper temperature, training in proper food handling practices can substantially reduce the number of foodborne illnesses.

Question 2: Why must a certified person be on-duty during hours of operation?
Answer: In order for the foodborne disease prevention training to be effective in reducing the number of foodborne illnesses, a trained/certified individual must be available whenever food is being prepared or handled to make sure that safe food handling practices are being used by him/herself and other foodhandlers.

Question 3: Must all food establishments have a certified person?
Answer: No; a number of types of food establishments do not have to have a certified person since the limited amount of food handling/preparation poses a low risk to the food and the consumer. Examples of food establishments that are not required to have a certified person are:

• Establishments that handle only non-potentially hazardous foods;
• Establishments that serve, without further handling, only commercially prepared, prepackaged, potentially hazardous foods in the original packaging;
• Bed and breakfast establishments;
• Temporary food establishments;
• Railroad cars in interstate commerce.

Question 4: If I believe that my type of food operation qualifies for an exemption or if I need more time to get a  sufficient number of staff trained, what should I do?
Answer: Write to:

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