Food Handlers Certifications

The Food and Drug Administration (FDA) regulates the handling of food under the Code of Federal Regulations, Title 21: Food and Drugs. Regulation centers around minimizing the possibility of accidentally contaminating food, beverages and utensils. The regulations mandate that hands be kept clean during food preparation to avoid contamination by pathogens that may have been present on the hands of food preparers. State, county and local governments monitor food handler training and certification.

Function

• The exact legal definition of "food handler" can vary from state-to-state, but it can generally be understood to mean a person having the responsibility of supervising the preparation, presentation, storage or serving of food to the public.

Standards

• Accreditation for food handler training is usually given by independent, non-regulatory entities. The Conference for Food Protection (CFP) -- an independent entity that establishes food safety standards -- bases its standards on a consensus within the food industry, as well as input from government, academic and consumer organizations. The American National Standards Institute (ANSI) determines whether food handler certification examinations measure up to CFP's standards. The CFP and the ANSI together have developed a national standard -- universally accepted by state and local authorities -- for the measurement of food safety knowledge.

Training

• Choose a program that aligns with ANSI and CFP standards when seeking training. Check with your state and county for a list of recommended food handler training programs. Some food industry associations offer training, and online programs exist that qualify per CFP/ANSI standards. The National Restaurant Association offers food handler training through the ServSafe Food Handler Program.

Certification

• The student is issued a certification document after successfully completing the certification exam. This document entitles him to work in a food establishment. This certification must not be allowed to expire and re-certification must take place prior to expiration for the holder of the certificate to remain eligible for employment in a food establishment. In some places, the certification document must be posted somewhere visible on the premises and not be taken down until the holder is no longer employed at the establishment.