Importance of food safety education: Part 1
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EmailWell-trained employees are key to preventing foodborne illness.
Lack of employee training can spell foodborne illness disaster for food service establishments, but what kind of training is necessary? As of 2009, many food establishments must have at least one certified food manager in employment according to the Michigan Department of Agriculture & Rural Development (MDARD). There are a couple common food safety certifications or trainings for food service staff including the ServSafe Food Protection Manager and the ServSafe Food Handler. In-person ServSafe Food Protection Manager and Food Handler classes can be found on the Michigan State University Extension Events page.
The Food Protection Manager certification is what local regulatory authorities, like the health department, will be looking for when licensing a food service establishment. By comparison, the Food Handler training is a shorter course that does not result in certification though it may be useful for educating staff on safe food practices. Other important certifications include the National Restaurant Association Allergen course, required as of January 2017 for Certified Food Service Managers, and the ServSafe Alcohol certification, which prepares establishments for the risks involved in serving alcohol. Both of these certifications are offered online through ServSafe.
Which local inspected establishments are required to have at least one certified food manager?
All food service establishments (except vending machines and temporary food service establishments) such as:
- Restaurants
- Bars
- Schools
- Hospitals
- Mobile food establishments
- Special Transitory Food Units
Mobile food establishments are vendors selling food from a vehicle or watercraft. Special Transitory Food Units or STFU is a temporary food establishment licensed to operate within the state without the 14 day limits of a Temporary Food License. See MDARD’s Food Establishment Licensing Details and Guide for more information.
Which MDARD inspected establishments must have a certified manager?
- Food service establishment within a grocery store
- Extended retail food establishments (example: grocery store with deli and seating)
- Establishments that press apple cider (see below for a special note)
- Mobile food establishments
- Special Transitory Food Units
Special note about apple cider
MDARD requires establishments that press apple cider to have at least one active employee certified, either by passing an approved food manager certification exam or completion of an approved safe cider production course. Good Manufacturing Practices or GMPs, are recommended for apple cider production to reduce the risk of pathogens in apple cider. These practices recommend the use of a HACCP or Hazard Analysis Critical Control Points plan which identifies different points in cider production that are especially important to control food safety hazards. Read more about how a HACCP plan can help prevent foodborne illnesses.
Michigan State University Extension also has a number of other articles on food safety and foodborne illness prevention.
Follow this link for more information about MDARD training courses and certifications.
