Food Safety Consulting & Training

How does the California food safety law* affect food facilities?

1. Each food facility shall have at least one owner or employee certified in food safety. (1/1/2000) Topics must include: foodborne illness; time and temperature relationship; personal hygiene and food safety; prevention of food contamination; cleaning/sanitizing; facility/ equipment/operational issues.
   
2. A certified person can only represent one facility. This person need not be present during all hours of operation.
   
3. The certificate must be on file at the facility and there is a three (5) year expiration, as of July 1, 2007.
   
4. New facilities, change of ownership or departure of certified owner/ employee will have 60 days to meet compliance for certification, as of 1/1/2000.

Our program is a state approved certification exam/course, which teaches food service managers and food handlers how to protect against foodborne illness outbreaks, reduce liability risks, and improve food quality. In order to become certified, participants must pass the exam given at the end of the seminar with a score of 75% or better.

Click here for more information or to view our course schedule.

*AB1978 (Campbell) California Uniform Retail Food Facilities Law
California Health and Safety Code, Division 104, Part 7, Chapter 4, Article 1

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