Food Protection Office Q & A (continued)

1. Foodborne illness risks of the food(s) handled.

a. time-temperature controls needed for the type(s) of foods handled.

b. presence or absence of protective factors of the food(s), such as pH (degree of acidity), amount of water in food that will support microbial growth, amount of salts and preservatives in the food.

2. The amount of patronage of the establishment by high risk populations such as the elderly, immuno-compromised individuals and children.

3. The establishment's history of inspection and complaints.

4. Operational risks rising from certain cooking, handling and training procedures.

Question 5: Must a certified person be present at the food establishment if only cleaning or maintenance activities are being performed during that shift?
No, a certified person need not be present if the only activities being performed on that shift are cleaning or maintenance of equipment

Question 6: In order to be certified, does a foodhandler have to attend a 15-hour food safety course such as those offered by local education institutions?
No; people who have already received food safety and sanitation training or course work equivalent to 15 hours of training need only present proof of this training to the Department. If this prior training is found by the Department to be equivalent, the person will qualify for a certificate. In addition, people who have obtained sufficient knowledge in food safety and sanitation through experience, personal reading, seminars, videos, professional or association meetings can take a proficiency test. If a passing score is achieved, the person can receive certification.

Question 7: If I have received food service sanitation training and have my certificate, can I teach my fellow employees through the use of staff meetings and individual training?
The Health Department highly encourages individuals to provide food service safety and sanitation training to their staff or fellow employees.