The Conference for Food Protection (CFP)

1. Food Handler CertificationAn OverviewA. Scott Gilliam, MBA, CFSPDirector, Food ProtectionIndiana State Department of Health (ISDH)

2. The Conference for Food Protection (CFP) • Anon-profit organization that provides input into the formulation of retail food laws in America.

3. Stakeholders Represented in the CFP • Regulators • Retail Food Industry • Academic Institutions • Professional Organizations • Consumers

4. Objectives of the CFP • Identify retail food safety problems and promote solutions that are based on sound science • Promote the uniform interpretation and implementation of regulations governing food safety • Work with all stakeholders to disseminate information regarding food safety issues

5. Standing and Ad Hoc Committees • Several committees work between the regular meetings of the Conference to research problems, develop interventions and address various retail food safety issues • Example is the Retail Food Manager Certification Committee

6. Demonstration of Competency • The FDA Model Food Coderequires retail food managers to demonstrate competency in food safety including knowledge of the: • causes of foodborne illness, • factors that contribute to these diseases, and • basic food safety measures that can be implemented to prevent foodborne illness

7. Three Ways to Demonstrate Competency • Have a history of high sanitation scores at the establishment • Answer questions posed by the inspector, or • Pass a CFP “Recognized” Food Protection Manager Certification Examination

8. ISDH Rule 410 IAC 7-20 -95(Indiana Version of the FDA Competency Provision) • Requires Foodborne Illness Prevention Training - Section 95 • Training must cover the same knowledge areas of competency as the FDA • Proven to be problematic

9. Concerns of the Regulatory Community • Agencies lack the skills and resources required to evaluate examinations, certification programs, and credentials • Agencies need to be sure that people who hold certificates are deemed to be competent through a valid, reliable and legally defensible process

10. Concerns of the Retail Food Industry • Training and testing must be readily available and at a reasonable cost • The lack of standardization across jurisdictions impedes reciprocity • Unregulated certification programs may result in meaningless credentials and people who are certified, but who may not be competent

11. CFP Accreditation Process • Intended to assure that certification programs: • use only instruments that have been developed according to sound psychometric principles to test managers • test managers only on information essential to food safety practices

12. CFP Accreditation Process • Ensures that legal and due process rights are maintained for certified individuals • Provides adequate test security • Prevents instructors from teaching to the test

13. Benefits to Regulatory Jurisdictions • No need to expend resources to evaluate programs • Assured that all accredited programs have met, and continue to meet CFP Standards • Uniform national standard for compliance which facilitates reciprocity

14. Benefits to Providers • Ensures that all programs have met minimum quality standards • Eliminates the need for certifying agencies to gain acceptanceinhundreds of jurisdictions

15. Benefits to Candidates • Assures that the certificate is based on a valid, reliable, and legally defensible assessment process • Allows competitive market forces to benefit candidates (ie., price of exams) without sacrificing examination quality

16. Benefits to Candidates • Allows reciprocity among jurisdictions without having to re-certify • Protects a candidate’s due process and legal rights

17. Benefits to the Consumer • Better trained individuals in oversight positions will provide a safer food product and reduce disease spread • Will reduce employee turnover thereby minimizing the need for retraining which will translate into better quality service

18. Senate Bill 404 created Indiana Code 16-42-5.2 • Created certification in Indiana • Mandates that the state develop a rule to administer the program • Mandates the state develop penalties for noncompliance

19. Food Handler Certification (FHC) Rule 410 IAC 7-22 • Preliminarily adopted on November 13, 2002 by the ISDH Executive Board • Became effective June 13, 2003 • Mirrors state statute with some additions

20. Provisions of the new FHC rule: • Definitions • Requirements • Penalties

21. Definitions of the FHC rule: • Accreditation • Accredited Certification Examination • Accrediting Organization (ANSI) • Accredited Testing Service

22. Definitions continued: • Certification Document • Certified Food Handler • Recertification

23. Requirements: January 1, 2005 Deadline One (1) certified food handler per facility 6 months to comply with a change in ownership of an establishment 3 months to comply when the certified food handler leaves employment

24. Requirements Continued: Only one (1) certified food handler for facilities located on contiguous property Person-in-charge present at all times The certification must be recognized by the CFP (ANSI) or the ISDH

25. Certification Qualifications: • Successfully pass an accredited examination • Provide name, certification document and photo identification to regulatory authority upon request • Cannot represent themselves as certified unless legally certified

26. Additional Points: • Local Health Departments can not mandate any type of certification other than what is provided in the state law • Schools, prisons, jails must also comply • Certified person does not need to be present at all times

27. Exemptions to the law: • Hospitals, Nursing Homes, Assisted Living and Continuing Care Facilities • Food Establishments that minimally handle food, such as: • Serving precooked hot dogs/sausage products, nachos, pretzels, or frozen pizza • Preparing/serving continental breakfast

28. Exemptions continued: • Other minimal food operations • Preparing beverages or ice • Grinding coffee beans • Non-potentially hazardous prepackaged foods • Heating of bakery products • Providing food in its original package

29. Approved Providers of Exams: • Experior Assessments • www.experioronline.com • 800-624-2736

30. Approved Providers of Exams: • National Registry of Food safetyProfessionals • www.nrfsp.com 800-446-0257 • National Restaurant Association Educational Foundation • www.nraef.org 800-765-2122

31. Conclusion: • Rule is now in effect • Certification deadline is January 1, 2005 • Exemptions will have to be dealt with on a case by case basis, but the ISDH will provide guidance

32. Questions?www.in.gov/isdh/regsvcs/foodprot/draftrule1.htm