QUALITY IMPROVEMENT
Best Food Safety Practices Require
Continual Refreshers on Changes By Sara Wildberger
T
he important thing about food safety is it has to be fresh. Factors ranging from new science discoveries to new
equipment mean there’s always something new to learn. For instance, for ServSafe™
certificates,
“the National Restaurant Association recog- nizes the ServSafe Food Protection Manag- er Certification for a five-year period. The ServSafe Alcohol, ServSafe Allergens and ServSafe Food Handler Certificates are rec- ognized for a three-year period. However, state or employer requirements can vary.” You can find out the state and county
regulations regarding whether dining ser- vice employees need additional training with the ServSafe Regulatory Requirements tool. You may also need to contact the local health department. Many states issued new requirements or
changed old ones requiring a certain level of certification for different jobs. Here’s a heads up on the highlights of
such changes. For complete requirements, see the Regulatory Requirements interac- tive map on
servsafe.com. California: All food handlers must have
food handler training that includes allergen content by January 1, 2021. The workplace employee training deadline is now January 1, 2021, as well. Food handler training must include food allergen and symptoms of an allergic reaction. Michigan: Annual food safety training
is required for anyone processing edible marijuana. New York: The workplace training re-
quirement has changed from within 30 days of hire to as soon as possible. South Carolina: In summer of 2019, the
state revised regulations to require at least one certified food protection manager “that
28 SENIOR LIVING EXECUTIVE MARCH/APRIL 2020
has obtained required information through passing a test that is part of an accredited program. That has supervisory and man- agement responsibility, the authority to direct and control food preparation and service, the ability to enforce employee health policies and a frequent presence at the facility.” States that have adopted food codes and/ or determined that one employee must be a certified food protection manager include Arkansas, Colorado (Denver is exempt), Kentucky, Mississippi, New Hampshire, Pennsylvania (enforcement may not begin until 2021), and West Virginia.
On Quality Alcohol server requirements can be com-
plex and hard to follow. States that have added their requirements to the ServSafe Alcohol certification in the past year include Arizona, Montana, and Nevada. In Pennsyl- vania, alcohol certification is required within six months of starting work. Argentum has partnered with the National Restaurant As- sociation’s ServSafe program, making mem- bers eligible for a 10 percent discount on training: see
argentum.org/servsafe.
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