Approved Food Safety Programs The American National Standards Institute (ANSI) oversees the creation, modification, and proper use of thousands of guidelines that impact businesses of virtually every imaginable discipline and sector. Similarly, the Conference for Food Protection (CFP) unites representatives from various sectors of the food industry with intention of identifying and addressing present and emerging food safety issues. On June 17, 2002, the American National Standards Institute (ANSI) implemented the ANSI- Conference for Food Protection (CFP) accreditation program. ANSI and the Conference for Food Protection entered a joint agreement with the common goal to accredit organizations involved in the certification of food protection managers. The new accreditation program is based on the CFP s Accreditation Standards. According to this program, there are three food safety exams approved by the CFP: Prometric Inc.- Food Protection Manager Certification Program Environmental Health Testing, LLC- Food Protection Manager Certification Program National Restaurant Association Solutions, LLC- ServSafe Food Protection Manager Certification Program https://www.ansica.org/wwwversion2/outside/alldirectorylisting.asp?menuid=8&prgid=8&status=4 Wiley s food safety exam is Prometric Inc. s Food Protection Manager Certification Program. Our exam is approved in all 50 states. ALABAMA http://adph.org/foodsafety/ State requires person in charge to demonstrate knowledge of food safety as outlined in 2005 Model Food Code. Passing a Certified Food Protection Manager exam is one way to demonstrate knowledge. State Contact: Mark Sestak Director, Division of Food, Milk, and Lodging Environmental Services Alabama Department of Public Health
201 Monroe Street, Suite 1250 Montgomery, AL 36104 Phone: (334) 206-5373 ALASKA http://dec.alaska.gov/eh/fss/index.htm Alaska regulations require food establishments, except those within the Municipality of Anchorage, to have at least one Certified Food Protection Manager (CFPM) on staff (18 AAC 31.325). Your CFPM should be present during most operating hours, and when they are not present, you need to assign someone who is knowledgeable about food safety practices to take their place as the Person In Charge (PIC)*. A CFPM is a person who has passed one of the following three national exams: 1. National Restaurant Association 2. Prometric 3. National Registry of Food Safety Professionals ARIZONA http://www.azdhs.gov/phs/oeh/fses/index.htm Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement between the REGULATORY AUTHORITY and the establishment
ARKANSAS http://www.healthy.arkansas.gov/programsservices/environmentalhealth/foodprotection/page s/default.aspx CALIFORNIA 2-102.11 Demonstration.* Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Regulation. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Regulation; (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM http://www.crfsc.org/calcode/ COLORADO 113794. "Food safety program" means any city, county, or city and county program that requires, at a minimum, either of the following: (a) The training of one or more individuals, whether denominated as "owners," "managers," "handlers," or otherwise, relating in any manner to food safety issues. (b) Individuals to pass a food safety certification examination. http://www.cdphe.state.co.us/cp/retailfood/retailhom.html 2-102 Demonstration Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles,
and the requirements of these rules and regulations. The person in charge shall demonstrate this knowledge by: CONNECTICUT: B. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program http://www.ct.gov/dph/cwp/view.asp?a=3140&q=387486&dphnav_gid=1828&dphpnavctr= # 47065 DELAWARE: (4) Qualified food operator required. Each person owning, operating or managing any food service establishment designated either as class III or class IV shall be a qualified food operator or shall employ on- site at least one (1) qualified food operator who is in a supervisory position at said establishment. Each food service establishment shall be in compliance with this subdivision by August 1, 1997. Satisfactory evidence of compliance with this subdivision shall be documentation that the qualified food operator has passed a test administered by a testing organization approved by the department, or other documentation satisfactory to the department attesting to the individual's knowledge of safe food handling techniques as specified in subdivision (6) of this subsection. http://www.dhss.delaware.gov/dhss/dph/hsp/ofp.html 2-102.11 Demonstration. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM FLORIDA http://www.freshfromflorida.com/fs/\
GEORGIA 5K- 4.021 Food Manager Certification. (2) Each food manager shall possess knowledge of food protection and food safety principles and practices as demonstrated by passing a written examination acceptable to the department. Each food manager passing an acceptable examination shall receive a certificate valid for a period of five years from the date of issuance. (4) All food establishments that are required to designate a certified food manager and that have four or more employees present at the same time engaged in food establishment operations, shall have at least one certified food manager present in the food establishment during all phases of food establishment operation. The food manager shall be responsible for and shall actively oversee all food establishment operations. Food establishments with fewer than four employees engaged in food establishment operation, present at the same time, shall have a certified food manager responsible for all phases of food establishment operation who shall actively oversee all food establishment operations; however, the certified food manager need not be on the premises at all times. http://health.state.ga.us/programs/envservices/foodservice.asp HAWAII 290-5- 14-.03 Management and Personnel. (b) Certified Food Protection Manager. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program http://hawaii.gov/health/about/admin/health/environmental/sanitation/index.html http://gen.doh.hawaii.gov/sites/har/admrules1/11-12.pdf IDAHO http://healthandwelfare.idaho.gov/health/foodprotection/tabid/96/default.aspx 2-102.11 Demonstration. Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and
ILLINOIS upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD ANALYSIS CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM http://www.idph.state.il.us/about/fdd/fddintro.htm INDIANA: IOWA: Certification shall be achieved by: Successfully completing a Department- approved course and a monitored examination offered by a testing organization; http://www.in.gov/isdh/20640.htm 410 IAC 7-24- 118 Demonstration of knowledge Sec. 118. (a) Based on the risk of foodborne illness inherent to the retail food operation, during inspections and upon request, the person- in- charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the HACCP principles, and the requirements of this rule. The person- in- charge shall demonstrate this knowledge by either of the following: (1) Having a certified food employee who has shown proficiency of required information through passing a test that is part of an accredited program, as per 410 IAC 7-22. http://www.state.ia.us/government/dia/page3.html 2-102.11 Demonstration. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD
KANSAS Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM http://www.ksda.gov/food_safety/ KENTUCKY 2-102.11 Demonstration.* Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED OR APPROVED PROGRAM. http://chfs.ky.gov/dph/info/phps/food.htm Section 2. Insertions and Modifications to the 2005 FDA Food Code. (1) Except as provided by subsection (2) of this section, the 2005 edition of the FDA Food Code shall apply to Kentucky food establishments with the addition of the provisions established in this subsection. (a) FDA Food Code Subparagraph 2-102.11(B). Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or a local health department class that addresses the food safety issues described in 2-102.11(C) of the 2005 FDA food code. LOUISIANA
http://new.dhh.louisiana.gov/ 5.5. Sanitary inspections of certain restaurants; food safety certificates C. On or after January 1, 1999, the state health officer and the office of public health of the Department of Health and Hospitals shall require, at a minimum, the owner or a designated employee of a food service establishment to hold a food safety certificate. APPROVED ONLINE TRAINING PROGRAMS (Note: Online training must include passing an accredited exam which has been proctored by an approved proctor/instructor.) LEARN SOMETHING http://www.fmi.learnsomething.com/ (850)321-3293 NEHA ONLINE http://nehatraining.com (303)756-9090 NRAEF ONLINE http://www.nraef.org (800)765-2122 TRAINING ACHIEVEMENT PROG. TAPS ONLINE http://www.tapseries.com (888)826-5222 MAINE http://www.maine.gov/dhhs/mecdc/environmental- health/el/index.htm In the State of Maine, the following will be accepted as meeting the requirements for certification: Having written proof of completion of specialized training in the preparation and serving of safe food, such as ServSafe Food Protection Manager Certification from the National Restaurant Association Solutions, LLC, the National Registry of Food Safety Professionals, and Prometric (formerly Experior Assessments), or equivalent; and Receiving a passing grade on a competency test, approved by the National Conference for Food Protection (CFP). Such certified food protection manager certification shall be renewed through re- training and re- testing every 5 years, or as required by standards adopted by the Department. MARYLAND http://www.dhmh.maryland.gov/sitepages/home.aspx
34. HACCP Plan Compliance. The person- in- charge of a high or moderate priority food service facility shall ensure that: A. A HACCP plan is: (1) In compliance with Regulation.33E and F of this chapter; (2) Within the food preparation area during operation; (3) Readily accessible to employees at all times; and (4) Updated as follows: (a) When a change in food processes or procedures change one or more CCP; and (b) At least once every 5 years; B. An employee involved in food preparation is trained in the HACCP procedures. MASSACHUSETTS http://www.mass.gov/eohhs/provider/guidance- business/food- safety/ MICHIGAN 2-102.11 Demonstration Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by compliance with this Code, by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. http://www.michigan.gov/mdard/0,1607,7-125- 50772_45851_45855-182605- -,00.html 289.2129 Certification of managerial employee under program accredited by American national standards institute; rules. Sec. 2129. (1) Beginning June 30, 2009, the following food establishments shall employ a minimum of 1 managerial employee who is currently certified under a personnel certification program accredited by the American national standards institute, utilizing the conference for food protection standards: (a) A food service establishment that is not any of the following:
(i) A mobile food establishment. (ii) Operating under a temporary food service establishment license. (iii) A special transitory food unit. (iv) A vending machine location. (b) An extended retail food establishment. (c) The operation of a food service establishment within a retail grocery. MINNESOTA http://www.health.state.mn.us/foodsafety/index.html MISSISSIPPI 4626.2010 CERTIFIED FOOD MANAGER REQUIREMENTS FOR FOOD ESTABLISHMENTS. Subpart 1. Certified food manager required. Except as provided under subpart 4, an owner or operator of a food establishment must employ one full- time certified food manager for each food establishment except for a satellite or catered feeding location. http://www.msdh.state.ms.us/msdhsite/_static/30,0,77.html MISSOURI 2-102.20 Food Protection Manager Certification. A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection- recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with 2-102.11(B). http://health.mo.gov/safety/foodsafety/index.php 2-102.11 Demonstration.*
Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by compliance with this Code, by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions as they relate to the specific food operation. MONTANA http://www.dphhs.mt.gov/publichealth/fcs/ http://www.mtrules.org/gateway/subchapterhome.asp?scn=37.110.2 NEBRASKA http://www.lincoln.ne.gov/city/health/environ/consumer/food/purpose.htm NEVADA The Food Safety Program ensures that commercially prepared food is safe to consume. Environmental Health Specialists review plans for new establishments and ensure compliance with the food code by prospective and existing food service operators. They inspect restaurants, retail food stores, food warehouses, food processors, institutional food services and county correctional facilities. Staff investigate public complaints on food establishments and reports of possible foodborne illness outbreaks. All employees of food establishments permitted by the Lincoln- Lancaster County Health Department must have LLCHD issued food handler/manager permits. The Food Safety Program provides the proper food handler/manager education and permitting. http://health.nv.gov/bfhs_ehs.htm
NAC 446.198 Person in charge and holder of permit: Qualifications and responsibilities. (NRS 439.150, 439.200, 446.940) 1. The responsibility for assuring that the employees of a food establishment comply with the provisions of this chapter must be clearly assigned to the person in charge of the establishment. 2. The person in charge must be the holder of the permit for the operation of the establishment or a person designated by the holder of the permit to be in charge. The holder of the permit shall ensure that a person in charge is present at the food establishment during all hours of operation. 3. The person in charge of a food establishment must be able to demonstrate a knowledge of and apply the provisions of this chapter regulating the protection and sanitation of food, including, but not limited to, a knowledge of: (a) The proper sources of food; (b) Safe temperatures and time relationships for potentially hazardous food; (c) The elements of good personal hygiene; (d) Approved procedures for washing equipment and utensils; (e) The storage and use of toxic items; and (f) The control of insects, rodents and other animals. NEW HAMPSHIRE NEW JERSEY http://www.dhhs.nh.gov/dphs/fp/ http://www.state.nj.us/health/foodanddrugsafety/ 8:24-2.1 Supervision (b) Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the health authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point (HACCP) principles, and the requirements of this chapter. The person in charge shall demonstrate this knowledge by substantial compliance with this chapter. By January 2, 2010, at least one person in charge in Risk Type 3 Food Establishments shall be a certified food protection manager who has shown proficiency of required information through obtaining a food safety certificate by passing a food safety certification
NEW MEXICO examination administered by an accredited certifying program recognized by the Conference for Food Protection. http://www.nmenv.state.nm.us/fod/food_program/ NEW YORK New Mexico requires all food establishments to have a person in charge able to demonstrate knowledge of food operations contained in Title 7: Health, Chapter 6: Food Handling, Part 2: Food Service and Food Processing of the New Mexico Administrative Code (7.6.2 NMAC). http://www.agriculture.ny.gov/ Article 20- C of the New York Agriculture & Markets Law was recently amended to establish a food safety education certification requirement for certain retail food stores which prepare food on the premises The amendments would require, with certain exceptions for small establishments, that every retail food store that applies for a food processing establishment license furnish evidence that an individual from within the store has been recognized as having completed an approved food safety education program. The license application will be required to be accompanied by documentation which demonstrates that this food safety education requirement has been met. In most cases this documentation will be a certificate indicating an individual in a position of management or control has attended an approved course. A failure to comply with the education requirements would result in the denial of the food processing license. This requirement does not apply to a food store that has as its only full time employees the owner or the parent, spouse or child of the owner, or in addition not more than two full time employees. NORTH CAROLINA http://www.ncagr.gov/fooddrug/food/index.htm
State Contact: State does not mandate a Certified Food Protection Manager but encourages certification by giving food establishments a two- point credit toward their inspections scores for having a manager who is certified. They must pass a course that includes 12 hours of seat time. Kristina V. Nixon, REHS, MPA Field Supervisor Food Protection Branch PO Box 722 Edenton, NC 27932 252-724- 0177 NORTH DAKOTA http://www.ndhealth.gov/foodlodging/ 33-33- 04-27.2. Demonstration of knowledge. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis critical control point principles, and the requirements of this code, as it relates to the food operation. The person in charge shall demonstrate this knowledge by compliance with this code, or by being a certified food protection manager who has shown proficiency of required information through passing an accredited test, or by responding correctly to the inspector's questions as they relate to the specific food operation. OHIO http://www.odh.ohio.gov/odhprograms/eh/foods/food2.aspx (I) The licensor shall mandate level one certification in food protection training for risk level I, II, III, and IV food service operations and retail food establishments for the following reasons: (1) Except as provided in paragraphs (I)(3) and (I)(4) of the rule, at least one person in charge per shift of a food service operation or retail food establishment. Person in charge is defined as the individual present at a food service operation or retail food establishment who is responsible for the operation at the time of inspection.
OKLAHOMA 4 (2) At least one person in charge per shift of a food service operation or retail food establishment that has been implicated in a foodborne disease outbreak. (3) All persons in charge of a food service operation or retail food establishment when the licensor has documented a failure to maintain sanitary conditions as per section 3717.29 of the Revised Code for retail food establishments and section 3717.49 of the Revised Code for food service operations. (4) A person in charge of a new food service operation or a new retail food establishment not subject to paragraphs (I)(2) and (I)(3) of this rule, may provide documentation to the licensor's satisfaction that the individual has successfully completed a similar certification program equivalent to the level one standards established in this rule are not required to attend the mandatory level one certification in food protection training. http://www.ok.gov/health/protective_health/consumer_protection_division/ OREGON 310:257-3- 2. Demonstration [FDA 2-102.11] Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge by: (2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. http://www.oregon.gov/oda/fsd/docs/pdf/reg_fc_complete.pdf?ga=t 2-102.11 Demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles (if HACCP is required), and the requirements of this Code. The person in charge shall demonstrate this knowledge by compliance with this Code, by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program, a corporate training program approved by the Department of Human
Services, or the Department of Agriculture, or by responding correctly to the inspector's questions as they relate to the specific food operation. PENNSYLVANIA http://www.pacode.com/secure/data/007/chapter46/chap46toc.html State requires minimum of one Certified Food Protection Manager per location. Certified person must be the person in charge when at the facility and accessible at all times (in person or by phone) during the facility s hours of operation. Effective January 22, 2011. RHODE ISLAND http://www.health.ri.gov/programs/foodprotection/ Responsibility 2-101.11 Assignments. (B) The FOOD ESTABLISHMENT shall have a MANAGER CERTIFIED IN FOOD SAFETY, as specified in Rhode Island Rules and Regulations Pertaining to Certification of Managers in Food Safety (R21-27- CFS). The MANAGER CERTIFIED IN FOOD SAFETY shall be certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection- recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. SOUTH CAROLINA http://www.scdhec.gov/environment/envhealth/ SOUTH DAKOTA
http://doh.sd.gov/healthprotection/default.aspx TENNESSEE 44:02:07:03. Person in charge. The license holder must be the person in charge or must designate a person in charge that oversees all food service operations in the food establishment. A person in charge must be designated for each work shift. At least one person in charge in each establishment must be a certified food service manager. http://health.state.tn.us/geh/food_service.htm TEXAS UTAH http://www.dshs.state.tx.us/foodestablishments/default.shtm TEXAS ADMINSTRATIVE CODE TITLE 25 HEALTH SERVICES PART 1 DEPARTMENT OF STATE HEALTH SERVICES CHAPTER 229 FOOD AND DRUG SUBCHAPTER K TEXAS FOOD ESTABLISHMENT (IV) The owner or manager shall successfully complete a food manager s certification course accredited by the department. http://ag.utah.gov/divisions/regulatory/index.html R392-101- 1. Authority and Purpose of Rule. This rule is authorized by Section 26-15a- 103 for the purposes of establishing statewide uniform standards for certified food safety managers and implementing the Food Safety Manager Certification Act.
R392-101- 4. Food Safety Manager Certification Courses. (1) For the purposes of Section 26-15a- 104(2)(b), a course approved by the Department shall be designed for a specific approved examination in R392-101- 5(4) as determined by that examination's developer. VERMONT http://healthvermont.gov/enviro/food_lodge/food_lodge_program.aspx VIRGINIA C. Demonstration of Knowledge. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these regulations. The person in charge shall demonstrate this knowledge by compliance with these regulations, by being a certified food protection manager who has shown proficiency of the required information through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions as they relate to the specific food operation. http://www.vdacs.virginia.gov/fdsafety/index.shtml 2VAC5-585- 60. Demonstration.* Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the department knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this regulation. The person in charge shall demonstrate this knowledge by: 1. Complying with this regulation by having no violations during the current inspection; 2. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. WASHINGTON http://www.doh.wa.gov/ehp/food/default.htm
FOOD CODE REQUIREMENT The Food Code requires a designated PERSON IN CHARGE (PIC) to be in the food establishment during all hours of operation. Although all food employees must use safe food handling practices in the establishment, the PIC is required to demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of the Washington State Retail Food Code to the regulatory authority during inspections. DETERMINING COMPLIANCE Three measures may be used to determine compliance with the Demonstration of Knowledge (DOK) requirement: 2. Certification: The PIC is certified as a food protection manager WEST VIRGINIA http://www.wvdhhr.org/phs/food/index.asp DEMONSTRATION OF KNOWLEDGE - Based on the risks of foodborne illness inherent to the food operation, PIC shall demonstrate to the Regulatory Authority (RA) knowledge of foodborne disease prevention, HACCP principles, & requirements of the Food Code by: 1. Compliance with Code by having no critical violations, or 2. Being a Certified Food Protection Manager through accredited program, or 3. Responding correctly to questions related to food operation. WISCONSIN http://datcp.wi.gov/food/ DHS 196.01 Authority and purpose. Sections 254.71 (6) and 254.74 (1), Stats., authorize the department to prescribe rules for restaurants and to enforce those rules for the purpose of protecting public health and safety. This chapter, including the appendix, establishes definitions; sets standards for management and personnel and for safe food operations and equipment and facilities; provides for restaurant plan review, permit issuance, inspection and enforcement actions; and requires food protection practices certification for restaurant operators and managers. For purposes of the appendix, a restaurant is a type of food service establishment. WYOMING
http://wyagric.state.wy.us/divisions/chs/food- safety Section 10. Demonstration of Food Safety Knowledge. (a) Based on the risks of foodborne illness inherent to the establishment or processing plant, during inspections and upon request, the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the HACCP principles, if applicable, and the requirements of this Rule. The person in charge shall demonstrate this knowledge by compliance with this Rule, by responding correctly to the inspectors questions as they relate to the specific establishment or processing plant, or by voluntarily being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.