Beer was probably a staple before bread. Alcohol beverages have been produced for at least 12,000 years. The world's oldest known recipe is for beer.
RESTAURANT OWNERS AND MANAGERS!
Many food handling employee and manager certifications are expiring this year. Employee training doesn't need to be a strain on your resources, call Florida RSVP for help. We certify employees and managers with state approved materials and take the worry out of staying in compliance with the state mandates. Read the following for more information about the required certifications.
The State of Florida mandates that all food service workers must be trained in food handling safety. The Florida Food Handlers Training Statute was legislated in 1997 and became mandatory on January 1, 2001.
During the 2000 Florida Legislature, Florida Statute 509.049 was revised to specifically direct the industry in how to train their employees in food safety. The revised statue provided specification for the food safety program to be administered and the duration in which the training was valid.
Further revision of this statute occurred during the 2001 Legislative session, which was done, to further clarify this statue and insuring the Department of Business and Professional Regulations (DBPR) ability to write rules.
To request more information about Food Safety Training for your Management and Employees
click here. *Please include your name, location and a phone number where you can be reached.
Florida RSVP will contact you to discuss your immediate and long range needs and goals. If you do not have a program in place for Safe Food and Beverage Alcohol service we can assist you in developing a state approved program that will save you money on your liability insurance, increase employee morale and your profit margin. Don't delay get your training today!
2002 Florida Statue 61C-4.023
Food Protection Manager Certification and
Public Food Service Employee Training
(1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter.
Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. The operator shall designate in writing the certified food protection manager or managers for each location. A current list of certified food protection managers shall be available upon request in each establishment. When four or more employees, at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three or fewer employees engaged in the storage, preparation, or serving of foods.
It shall be the responsibility of the Certified Professional Food Manager (CPFM) or Managers, to inform all employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in accordance with acceptable sanitary practices.
Manager's Review Guide
The SafeStaff™ Foodhandler Training Program is the only contracted program of the Department of Business and Professional Regulations (DBPR) for employees and contains the following six mandated key principles:
1. Ensuring proper personal hygiene
2. Preventing cross-contamination
3. Controlling time and temperature when handling food
4. Proper cleaning and sanitizing
5. The causes and effects of major foodborne illnesses
6. Ensuring proper vermin control
Mandated compliance was January 1, 2001 and new hire training is required to be done within 60 days of hire.
The employee certification is good for three (3) years and comes with a certificate of completion.
Classes conducted at your location with state approved materials from the Florida Restaurant and Lodging Association for compliance with state mandated certification programs.
