Conference for Food Protection

2018 Biennial Meeting

Issue View | Council II | 2018 Biennial Meeting

The Issue that you selected is shown below. If you click on "Word Document File with Tracking," you will open a Word document version of the Issue. Because the document you will be opening is in Word format, you will need to use Word functions to save or print the Issue. When you view or use this Word version, the internal html functions will no longer work. Closing the screen will return you to the Start icon.

Issue Number: Council II 002

Issue History

This is a brand new Issue.


EFST 2 - Approval and Posting of Guidance Document

Issue you would like the Conference to consider

The Employee Food Safety Training Committee has completed the charges outlined in Issue 2016 II-001 to identify what a food employee should know about food safety, prioritized by risk and to develop a guidance document. The committee developed a guidance document outlining learning objectives along with knowledge, skills and abilities that should be demonstrated by employees. Each topic category has been placed in its own section, grouped by contributing factor and foundational knowledge, based on the learning objectives. This resource is designed to be used by industry, regulators and/or third party food safety training programs.

Public Health Significance

The Employee Food Safety Training Guidance document was created to help standardize entry level employee (also known as food handler) food safety training by providing a guidance document recognized by the Conference for Food Protection. There is currently no nationally-recognized standard or guidance for operators, regulators or third parties which develop entry level food employee training. In spite of this lack of standardization, more and more jurisdictions are now requiring food employees to earn certificates, food handler cards or other credentials and/or to receive training using an approved operator, regulator or third party training program.

Food employees trained in food safety have the potential to decrease incidents of foodborne illness in foodservice establishments. The existence of many variations of food employee training requirements in many jurisdictions throughout the United States makes it difficult for foodservice establishments that have more than one location to have a consistent food employee food safety training program. Foodservice establishments could more readily and efficiently offer effective food employee training if consistent national food employee training guidance was used. Such guidance would encourage more food employee training in food safety and could improve public health.

Recommended Solution: The Conference recommends...

that the Employee Food Safety Training Guidance Document (attached to the Issue titled Report - EFST Committee) be approved and posted to the CFP website as a PDF guidance document, and authorize the Conference to make any necessary edits prior to posting to assure consistency of format and non-technical content; edits will not affect the technical content of the document.

Submitter Information 1

Name Susan Quam
Organization Employee Food Safety Training Committee
Address Wisconsin Restaurant Association
2801 Fish Hatchery Road
Madison, WI 53713
Telephone 6082162875

Submitter Information 2

Name Dr. Benjamin Chapman
Organization Employee Food Safety Training Committee
Address North Carolina State University
2721 Sullivan Drive
Raleigh, NC 27695
Telephone 9195158099

Word File

Printing Options