FOOD SAFETY IS CRITICAL TO PUBLIC HEALTH

The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 48 million Americans (one in six) get sick, 128,000 are hospitalized, and 3,000 die of foodborne illnesses. Moreover, foodborne illnesses cost over $50 billion each year!

Foodborne illness is caused by consuming food or drink that is contaminated by germs. Perhaps the food was not fully cooked or left out at room temperature. Perhaps someone who handled the food was sick or had germs on their hands. Even the simplest errors in food handling can cause someone to get a foodborne illness, and when this happens to two or more people, it is called a foodborne outbreak.

Educating food handlers is the best way to protect the public, food handlers themselves, and their families. Properly trained food handlers can improve food safety and reduce risks and behaviors commonly associated with foodborne illness and outbreaks.

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2017 FDA Food Code Person In Charge Requirement

On February 12, 2018, the U.S. Food and Drug Administration published the 2017 FDA Food Code that outlines that the Person In Charge (PIC) must be a to be a Certified Food Protection Manager (CFPM).  The Person In Charge (PIC) is a designated person with a valid certification from an accredited program or verification of attendance from an accredited program.  This person should be present during all hours of operation.

For multiple permitted establishments within one physical structure (in one location)it is different. If these businesses are under the same operation ownership, such as multiple departments within one retail grocery store, the permit holder or their designee may be any one person with supervisory authority over any department.  View your jurisdiction food code to verify what is required in your area.  Requirements may vary from the 2017 FDA Food Code. This varies from City, County, and State.