Florida Mandatory Food Service Worker – Manager Training & Certification

Mandatory for All Food Service Workers
The Florida state statute 509.049 requires all food service workers to complete approved training in safe food handling techniques within 60 days of employment.

Licensed Florida establishments must always maintain written documentation on premises of food service employee training. ALL food establishments including mobile vendors permitted by the department must have a certified food manager.

State Approved
This Florida Food Manager Training course will prepare managers to pass an ANSI-CFP nationally accredited certification examination. This course supports all those who are preparing for certification as a Food Safety Manager. This certification, which is accredited in the United States of America by the Conference for Food Protection and the American National Standards Institute, is a benchmark for the food industry and part of a global standard in food safety education. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and lowers cost as well.

What is a Food Manager?
“Food manager” means a person responsible for all aspects of food establishment operation at a food establishment regulated by the department under Chapter 500, Florida Statutes. However, the food establishment may designate someone who is responsible for the safety of the food supply, to be certified other than the person in charge.

At least one certified food manager must be present when there are four or more employees engaged in food establishment operations on the premises at all times.

Exceptions

1. Food establishments or mobile vendors that sell, store, or hold only pre-packaged, non-potentially hazardous foods that arrive at the food establishment in a pre-packaged state and that are not opened or otherwise further processed by the food establishment;
2. Food establishments or mobile vendors that sell pre-packaged individual portion frozen novelties (examples: ice cream sandwich, frozen yogurt bars, popsicles etc.) and;
3. Food establishments that only process seafood and that are in full compliance with the mandatory HACCP provisions in rule 5k-4.002 (1) (a). F.A.C. (Retail Seafood Markets are not exempt.)

Course Information:

• State Approved: This course will prepare food handlers and managers to pass an ANSI-CFP nationally accredited certification examination.
• Cost: $85.00
• Duration: 8  Hours
• Live 24×7 Support: 1 (800) 442-1149 – support@360training.com
• Printable certificate available once you complete and pass the final exam.
• Valid for 3 years.

Other State Related Courses:

• Florida Alcohol Seller-Server Course – 3 Hours – $25.00 – Enroll Here
• Florida Alcohol Seller Sever (Off-Premise)  – Enroll Here
• Florida Responsible Beverage Alcohol Service Refresher (On-Premise) – Enroll Here
• Florida Responsible Beverage Alcohol Service Refresher (Off-Premise) – Enroll Here
• Improving Your Tips, Tips on Getting Larger Tips! – 1.0 Hours – $19.00 – Enroll Here
• Beer 101 – 1 Hour – $15.00 – Enroll Here

State Resources:
Florida Food Safety regulations are governed by the Department of Health.

Bureau of Community Environmental Health, HSEC,
4052 Capital Circle SE, BIN A08,
Tallahassee, Florida, 32399-1710,
Phone: (850) 245-4277
http://www.doh.state.fl.us/environment/community/food/foodmanager.htm

For More Info:

Course Outline:

1. Introduction to Food Safety
   1. What is food safety
   2. Importance of food safety
   3. Standards in food safety
   4. Foodborne illness
      1. Top ten causes of foodborne illness
      2. Wrap-Up
2. Personal Hygiene
   1. Common Hazards
   2. Hand Washing
   3. Skin, Hair, Mouth, Nose and Throat
   4. Clothing, Perfume and Jewelry
   5. Employee Sickness
3. Contaminants
   1. Biological Contamination
   2. Physical Contamination
   3. Chemical Contamination
   4. Cross Contamination
4. Preservation and Time & Temperature Controls
   1. Preservation
   2. Temperature Control
   3. Time Controls
5. Cleaning & Sanitizing
   1. How to clean and sanitize.
   2. The difference between cleaning and sanitizing.
   3. The importance of cleaning and sanitizing.
6. Pest Control
   1. Pest Control
   2. Eradication
   3. Prevention
7. Conclusion

What type of Food Establishments are required to have a Certified Food Manager?

Food service establishments as defined in section 381.0072, Florida Statutes, are required to meet manager certification requirements, unless otherwise exempted. All establishments required to have a certified food manager shall designate in writing the food service manager or managers for each location. The establishments include, but are not limited to:

• Fraternal organizations
• Mobile Food Units and Caterers that are required to maintain a Department of Health food certificate
• Detention facilities
• Residential Facilities that are required to maintain a Department of Health food certificate, such as, but not limited to:
  • Assisted Living Facilities
  • Hospices
  • Adult Day Cares
  • Intermediate Care Facility for the Developmentally disabled (ICFDD)
  • Prescribed Pediatric Extended Care (PPEC)

The following types of food service establishments are exempted from Department of Health manager certification requirements:

• Bars and lounges
• Public and private schools (provided that the food service is operated by school employees)
• Civic Organizations
• Theaters that are required to maintain a Department of Health food certificate

What are the responsibilities of a Certified Food Manager?
It shall be the responsibility of the certified manager or managers to inform all employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in accordance with acceptable sanitary practices as described in the Food Hygiene Rule, Chapter 64E-11, Florida Administrative Code. Establishments that serve highly susceptible populations (a group of persons who are more likely than other populations to experience foodborne disease because they are immunocompromised or older adults institutionalized or preschool age children in custodial care), or that have three or more employees at one time engaged in the storage, preparation or service of food must have at least one certified manager present at all times when these activities are taking place. All other establishments (general populations or two or less employees) must have a certified manager or managers responsible for all periods of operation but the manager or managers need not be present at all times.

64E-11.012 Manager Certification
(1)

(a) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a written certification test approved by the department demonstrating a basic knowledge of food protection practices. Those managers who successfully pass the certification examination shall be issued a certificate which is valid for a period of five years from the date of issuance. All establishments shall designate in writing the food service manager or managers for each location. Establishments that serve highly susceptible populations, or have three or more employees at one time engaged in the storage, preparation, display, or serving of food shall have at least one certified manager present at all times when said activities are taking place. All other establishments shall have a certified manager or managers responsible for all periods of operation but said manager
or managers need not be present at all times. It shall be the responsibility of the certified manager or managers to inform all employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in accordance with acceptable sanitary practices as described in this chapter. The certified manager or managers shall also maintain a copy of the establishment’s most recent regular food service inspection form provided by the department. Employees shall present this inspection form to guests or patrons for their review upon their request.

(b) Managers employed on or after the effective date of this chapter shall have a period of 90 days after the effective date of employment to satisfactorily pass the required test.

(2) The test shall be designed to assess the manager’s knowledge of basic public health food protection practices, including: receiving of food supplies; food storage, including dry, refrigerated and freezer storage; food protection and preparation practices including thawing of potentially hazardous food, techniques to minimize handling, recognition of critical temperatures during storage, preparation, cooking, serving, displaying and reheating; personal hygienic practices of employees during all phases of preparation and serving of food; equipment and utensil design and fabrication, installation and location as well as cleaning, sanitizing and storage; water supplies; sewage disposal; plumbing; bathroom and handwashing facilities; garbage and trash storage – 855 and disposal; insect and rodent control; general housekeeping including cleaning, maintenance, lighting and ventilation; control of toxic materials; premises sanitation and other miscellaneous activities which the manager needs to ensure are accomplished to prevent the occurrence of foodborne illness.

(3) The testing program shall demonstrate testing program compliance with one or more generally recognized measurement standards such as the Standards for Educational and Psychological Testing. Documentation of conformance shall include organization review and program evaluation by qualified psychometricians and shall demonstrate adherence in the areas of administrative independence; fairness; technical standards for test construction and evaluation including validity, reliability and errors in measurement, test development and revision, scaling, norming, score comparability and equating, and test publication;
professional standards for test use including employment testing and professional and occupational certification; and related standards for testing linguistic minorities, testing people who have handicap conditions, test administration, scoring and reporting,
protecting the rights of test takers and public information. Testing programs that provide documentation to the department of current accreditation by an accrediting organization as defined in the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs shall be considered as meeting the provision for testing programs of this section, provided that the Testing Program maintains its accreditation.

(4) Once approved, the testing program shall maintain and offer test(s) that comply with the current requirements of this chapter and shall notify and receive approval from the department prior to making any changes to the test. Within 120 days of receiving notification from the department that this chapter has undergone substantial changes, approved testing programs shall revise their certification test(s) to be consistent with the applicable changes and notify the department when such revisions have been completed.

(5) A test offered for compliance with this section shall be invalid when:
(a) It has not been approved by the department; or

(b) It is a previously approved test that has been changed without department approval; or(c) Any applicable requirement of subsection(4) of this section is not met.

(6) Persons shall be considered certified under these rules when a written examination is a requirement for licensure by the Florida Department of Business and Professional Regulation in a dietary field and when these persons have acquired and maintained the currency of this license. The following establishments are also exempt from the manager certification requirements of this section:
(a) Any theater, if the primary use is as a theater and patron service is limited to food items customarily served to admittees of theaters such as popcorn, hot dogs, soft drinks, nachos and cheese, and pre-packaged snack foods;
(b) Establishments listed in Section 381.0072, F.S., as being exempt from this certification.