Utah Food Safety Manager Certification Course

Every food establishment in Utah must have at least one certified food service manager who has passed an approved exam. The certification is valid for three (3) years. The  food manager must renew the certification every 3 years and must take a state-approved re-certification course.

About the Course
The Utah Food Safety Manager Certification Course provides the restaurant and food service industry with an up-to-date, comprehensive food safety training and certification program. The latest edition includes all of the latest Food Code materials approved by the Utah Department of Health. The program was written to meet the requirements of the Utah Food Safety Manager law and it’s recognized in all counties of Utah. Our course was created with he highest standards in training and certification.

The course will prepare managers to pass an ANSI-CFP nationally accredited certification examination. You can take this examination through the National Restaurant Association’s exam (ServSafe®), Experior®, and the National Registry of Food Safety Professionals®.

The following organizations/courses give the approved examinations in Utah (not all inclusive):

• Utah State University Extension Offices
• Sysco International – (801) 563-6321 or (801) 563-6399
• Utah Restaurant Association – (801) 322-0123
• West High School Community Education – (801) 578-8500, Ext. 234 Lin Eugster

Approved Food Safety Management Principles Course
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.

Course Information:

• State Approved: This Utah Food Safety Management Principles Course will prepare food  managers to pass an ANSI-CFP nationally accredited certification examination.
• Valid for 5 years.
• Duration: 3 hours.
• Support: Live 24×7 – 1 (800) 442-1149 – support@360training.com
• Upon completing this course, the examination can be taken through the National Restaurant Association’s exam (ServSafe®), Experior®, and the National Registry of Food Safety Professionals®.
• Utah Food Safety Management Principles – 8.0 Hours – $85.00 – Enroll Here

Other Courses:

• Utah Food & Alcohol Certification Package – On Premise – 11.0 Hours – $95.00 – Enroll Here
• Utah Food & E.A.S.Y. Alcohol Certification – Off Premise – 11.0 Hours – $95.00 – Enroll Here
• Alcohol Seller-Server (UT) – On Premise – 3.0  Hours – $30.00 – Enroll Here
• Alcohol Seller-Server (UT) – EASY – Off Premise – 1.0 Hour – $20.00 – Enroll Here
• Beer 101 – 1.0 Hour – $15.00 – Enroll Here
• Improving Your Tips, Tips on Getting Larger Tips – 1.0 Hour – $19.00 – Enroll Here

Contact:

Department of Health
Environmental Sanitation Programs
PO Box 142104
Salt Lake City, UT 84114-2104

http://health.utah.gov/epi/envsvc/index.html

For More Information:

26-15a-106. Certified food safety manager.
(1) Before a person may manage a food service establishment as a certified food safety manager, that person shall submit documentation in the format prescribed by the department to the appropriate local health department indicating a passing score on a department-approved examination.
(2) To continue to manage a food service establishment, a certified food safety manager shall:

(a) successfully complete, every three years, renewal requirements established by department rule which are consistent with original certification requirements; and
(b) submit documentation in the format prescribed by the department within 30 days of the completion of renewal requirements to the appropriate local health department.

(3) A local health department may deny, revoke, or suspend the authority of a certified food safety manager to manage a food service establishment or require the completion of additional food safety training courses for any one of the following reasons:

(a) submitting information required under Subsection (1) or (2) that is false, incomplete, or misleading;
(b) repeated violations of department or local health department food safety rules; or
(c) operating a food service establishment in a way that causes or creates a health hazard or otherwise threatens the public health, safety, or welfare.

(4) A determination of a local health department made pursuant to Subsection (3) may be appealed by a certified food safety manager in the same manner provided for in Subsection 26-15a-104(4).
(5) No person may use the title “certified food safety manager,” or any other similar title, unless the person has satisfied the requirements of this chapter.

Utah Admin Code – R392-101. Food Safety Manager Certification

R392-101-3. Certification and Recertification Examination Content.

Certification and recertification examinations shall require the examinee to demonstrate knowledge in food protection management in the following areas:

(1) Identify foodborne illness.

(a) Define terms associated with foodborne illness.

(i) foodborne illness (ii) foodborne outbreak (iii) foodborne infection (iv) foodborne intoxication (v) diseases communicated by food (vi) foodborne pathogens

(b) Recognize the major organisms and toxins that can contaminate food and the problems that can be associated with the contamination.

(i) bacteria (ii) viruses (iii) parasites (iv) fungi

(c) Define and recognize potentially hazardous foods.

(d) Define and recognize chemical and physical contamination and illnesses that can be associated with chemical and physical contamination.

(e) Define and recognize the major contributing factors for foodborne illness.

(f) Recognize how microorganisms cause foodborne disease.

(2) Identify time/temperature relationship with foodborne illness.

(a) Recognize the relationship between time/temperature and microorganisms survival, growth, and toxin production during the following stages:

(i) receiving (ii) storing (iii) thawing (iv) cooking (v) holding/displaying (vi) serving (vii) cooling (ix) storing or post production (x) reheating (xi) transporting

(b) Describe the use of thermometers in monitoring food temperatures.

(i) types of thermometers (ii) techniques and frequency (iii) calibration and frequency

(3) Describe the relationship between personal hygiene and food safety.

(a) Recognize the association between hand contact and foodborne illness.

(i) hand washing technique and frequency (ii) proper use of gloves, including replacement frequency (iii) minimal hand contact with food

(b) Recognize the association of personal habits and behaviors and foodborne illness.

(i) smoking (ii) eating and drinking (iii) wearing clothing that may contaminate food (iv) personal behaviors, including sneezing, coughing and scratching.

(c) Recognize the association of health of a food handler to foodborne disease

(i) free of symptoms of communicable disease (ii) free of infections spread through food on contact (iii) food protected from contact with open wounds

(d) Recognize how policies, procedures and management contribute to improved hygiene practices.

(4) Describe methods for preventing food contamination from purchasing to serving.

(a) Define terms associated with contamination:

(i) contamination (ii) adulteration (iii) damage (iv) approved source (v) sound and safe condition

(b) Identify potential hazards prior to delivery and during delivery.

(i) approved source (ii) sound and safe condition

(c) Identify potential hazards and methods to minimize or eliminate hazards after delivery:

(i) personal hygiene (ii) cross contamination from food to food (iii) cross contamination between equipment and utensils (iv) contamination from chemicals (v) contamination from additives (vi) physical contamination (vii) contamination during service and display (viii) contamination from customers (ix) storage (x) re-service

(5) Identify correct procedures for cleaning and sanitizing equipment and utensils:

(a) Define terms associated with cleaning and sanitizing.

(i) cleaning (ii) sanitizing

(b) Apply principles of cleaning and sanitizing

(c) Identify materials: equipment, detergent and sanitizer

(d) Identify appropriate methods of cleaning and sanitizing.

(i) manual dishwashing (ii) mechanical dishwashing (iii) clean-in-place

(e) Identify frequency of cleaning and sanitizing

(6) Recognize problems and potential solutions associated with facility, equipment and layout.

(a) Identify facility, design and construction suitable for food establishments:

(i) refrigeration (ii) heating and hot-holding (iii) floors, walls and ceilings (iv) pest control (v) lighting (vi) plumbing (vii) ventilation (viii) water supply (ix) wastewater disposal (x) waste disposal

(b) Identify equipment and utensil design and location

(7) Recognize problems and potential solutions associated with temperature control, preventing cross contamination, housekeeping and maintenance:

(a) by self inspection program.

(b) by pest control program.

(c) by cleaning schedules and procedures.

(d) by equipment and facility maintenance program.