Document Detail

Food safety certification regulations in the United States.
MedLine Citation:
PMID:  15137344     Owner:  NLM     Status:  MEDLINE    
Food handlers often lack food safety training. Adequate training is important because foodborne illness results in costs of $7.7 to $23 billion per year to consumers, the food industry, and the national economy. Generally, however, training is evaluated through standardized examinations for which a certificate is awarded. Many states have turned to mandatory certification, but regulations vary. This paper summarizes state regulations with respect to mandatory certification. Among states that mandate certification, most require one certified food safety manager per site. The certified safety manager need not be on site at all times and must be recertified at least every five years. Certification is accomplished by passing one of the four exams previously recognized by the Conference for Food Protection (CFP), three of which the Conference for Food Protection-American National Standards Institute (CFP-ANSI) now accredits.
Barbara A Almanza; Melissa S Nesmith
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of environmental health     Volume:  66     ISSN:  0022-0892     ISO Abbreviation:  J Environ Health     Publication Date:  2004 May 
Date Detail:
Created Date:  2004-05-12     Completed Date:  2004-07-20     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  0405525     Medline TA:  J Environ Health     Country:  United States    
Other Details:
Languages:  eng     Pagination:  10-4, 20     Citation Subset:  IM    
700 W. State Street, HTM Department, Purdue University, West Lafayette, IN 47907-2059, USA.
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MeSH Terms
Administrative Personnel
Food Contamination / prevention & control
Food Handling / standards*
State Government
United States

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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