(a) (1) Subject to the exceptions described in subdivision (e), a food handler who is hired prior to June 1, 2011, shall obtain a food handler card on or before July 1, 2011. Subject to the exceptions described in subdivision (e), a food handler who is hired on or after June 1, 2011, shall obtain a food handler card within 30 days after the date of hire. Each food handler shall maintain a valid food handler card for the duration of the food handlerâs employment as a food handler. (2) Food handler cards shall be valid for three years from the date of issuance, regardless of whether the food handler changes employers during that period. (3) A food handler card shall be recognized throughout the state, except in jurisdictions described in subdivision (f). (b) (1) Prior to January 1, 2012, a food handler may obtain a food handler card from either one of the following: (A) An American National Standards Institute (ANSI) accredited training provider that meets ASTM International E2659-09 Standard Practice for Certificate Programs. (B) A food protection manager certification organization described in Section 113947.3. (2) Commencing January 1, 2012, a food handler shall obtain a food handler card only from an American National Standards Institute (ANSI) accredited training provider that meets ASTM International E2659-09 Standard Practice for Certificate Programs. (3) A food handler card shall be issued only upon successful completion of a food handler training course and examination that meets at least all of the following requirements: (A) (i) The course provides basic, introductory instruction on the elements of knowledge described in subdivisions (a), (b), (c), (d), (e), and (g) of Section 113947.2. (ii) On or before January 1, 2021, the course shall include instruction on both of the following: (I) The elements of knowledge described in paragraph (1) of subdivision (b) of Section 113947 that are consistent with recommendations from a nationally organized allergy organization. (II) Safe handling food practices for major food allergens, as defined in Section 113820.5, as they relate to food preparation activities that occur at a food facility, including, but not limited to, training on the avoidance of allergen cross-contamination. (B) The course and examination is designed to be completed within approximately two and one-half hours. (C) The examination consists of at least 40 questions regarding the required subject matter. (D) A minimum score of 70 percent on the examination is required to successfully complete the examination. (c) The food handler training course and examination may be offered through a trainer-led class and examination, through the use of a computer program or the internet, or through a combination of a trainer-led class and the use of a computer program or the internet. The use of a computer program or the internet shall have sufficient security channels and procedures to guard against fraudulent activity. However, this subdivision shall not be construed to require the presence or participation of a proctor during a food handler training course examination that is provided through a computer program or the internet. (d) This section shall apply to a food handler who is employed by a food facility, as defined in Section 113790, or an organized camp, as defined in Section 18897, consistent with Section 30730 of Title 17 of the California Code of Regulations. (e) This section shall not apply to a food handler who is employed by any of the following: (1) Certified farmerâs markets. (2) Commissaries. (3) Grocery stores, except for separately owned food facilities to which this section otherwise applies that are located in the grocery store. For purposes of this paragraph, âgrocery storeâ means a store primarily engaged in the retail sale of canned food, dry goods, fresh fruits and vegetables, and fresh meats, fish, and poultry and any area that is not separately owned within the store where food is prepared
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