Food safety certification regulations in the United States.

Abstract

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.