California Food Safety Handler Course and Card

Effective July 1, 2011: Senate Bill 602 requires, every food handler who is involved in the preparation, storage or service of food in a food facility has to take a California State-Certified Food Handler Course and pass an Authorized Test.

Companies must ensure their employees have completed a food handler card within 30 days of hire. The law states that food handlers hired prior to June 1, 2011 must obtain a food handler card on or before July 1, 2011. Food handlers hired on or after June 1, 2011 have to obtain a food handler card within 30 days after the date of hire.

How do I get a California food handler card?

1) Take a State-Approved  Course:
You must take a course (see below to take course).

2) Pass an Authorized Test:
Testing is currently only offered by:

• National Registry of Food Safety Professionals:  www.NRFSP.com
• National Restaurant Association (ServSafe® California Food Handler program): 
  www.FoodHandlerUSA.com
• Prometric:  www.prometric.com/foodsafety

Course Information:

• State Approved: Course updated with 2011 CA Senate Bill 602 compliance and covers all topics discussed in California Senate Bill 602 and chaptered as section 113948 in the California Health and Safety Code. Course ID: 164414051.
• Cost: $15.00
• Duration: 2 Hours
• Live 24×7 Support: 1 (800) 442-1149 – support@360training.com
• Valid for 3 years.

Other State Related Courses:

• Beer 101 – 1.0 Hours – $15.00 – Enroll Here
• Improving Your Tips, Tips on Getting Larger Tips! – 1.0 Hours – $19.00 – Enroll Here
• California Responsible Beverage Service Training Off-Premise – 3.0 Hours – $14.95 – Enroll Here
• California Responsible Beverage Service Training On-Premise – 3.0 Hours – $14.95 – Enroll Here
• LA County Certified Food Handler Training – 10.0 Hours – $75.00 – Enroll Here
• LA County Hospitality On-Premise Package -  13.0 Hours – $110.00 – Enroll Here
• LA County Hospitality Off-Premise Package -  13.0 Hours – $110.00 – Enroll Here

State Resources:
California Food Safety regulations are governed by the California Department of Food & Agriculture.

California Department of Food and Agriculture
1220 N Street
Sacramento, California, U.S.A. 95814
http://www.cdfa.ca.gov/

Animal Health and Food Safety Services (AHFSS)
1220 N Street, Room A-114,
Sacramento, California 95814
Phone: 916-654-0881
http://www.cdfa.ca.gov/ahfss/

For More Info:

FOOD SAFETY CERTIFICATION FACT SHEET

1. Who must be certified?
All restaurants markets bakeries bars “hot trucks” and commissaries that prepare or serve unpackaged food must have an owner or an employee who has passed one of the five approved examinations in food safety. Liquor stores and adjunct food facilities that handle unpackaged food including: bagging ice packaging from bulk dispensing food from containers or any other process dealing with unpackaged food may be required to have an owner or employee certified in food safety.

2. Which food facilities do not need a certified owner or employee?
Mobile food facilities (e.g. hot dog carts) temporary food booths farmers’ markets produce stands and any food facility that handles only packaged food or raw produce are not required to have a certified person on staff.

3. I have already passed a food protection manager’s examination offered by one of the five authorized examination providers. Do I have to take the examination again?
Any person who is currently certified in food safety as a result of having passed one of the five approved examinations need not be re-certified until his/her current certification expires or if the current certification has no expiration date by January 1 2003.

4. I am certified in food safety in another county or state. Do I have to become re-certified or certified in California as well?
Any person who has been certified in food safety in another county or state and who has passed one of the five approved examinations need not be re-certified until his/her current certification expires or if the current certification has no expiration date by January 1 2003.

5. Training and testing are provided to our managers and employees by the corporate management. Do I have to take another examination as well?
If your company provided training and testing from one of the five approved and recognized examinations and provided certificates no additional testing is required.

6. What are my responsibilities as the certified person?
The responsibilities of a certified owner or employee at a food facility include the safety of food preparation and service including ensuring that all employees who handle or have responsibility for handling unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and/or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored as appropriate to the employee’s duties related to food safety issues.