Food Fraud & Safety

Food Safety Certifications

Facilities which prepare, handle or serve open hypothetically hazardous food should have an owner or employee who has been successfully completed an approved and accredited with food safety certification examination.

Foodservice business which serves "high risk" populations will be the first part of the industry required to fulfill with the new guidelines. At least one individual from each foodservice establishment should be certified in food safety techniques.

The original certificate is required to be maintained on site at the facility. It is the duty of the certified food supervisor to ensure that all employees have sufficient knowledge and are well trained in food safety as it recounts to their assigned duties which are framed by FDA (Food and drug administration)