514 EM 385-1-1 Chapters 30-37

35-3. Personnel Required Qualification/Training.

Food Handlers

Food handlers must obtain a health statement from a licensed medical professional confirming they are free from communicable diseases.
They are required to undergo annual food service sanitation training as mandated by TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP, alongside local and state regulations. Training covers safe duty performance, food safety principles, and prevention of foodborne illnesses.
Food handlers must also complete at least 4 hours of annual refresher training on food safety, except those not preparing food or with a Food Protection Manager Certification. This training can be spread throughout the year and should start no sooner than one month after initial training.

Extermination License/Certification

The decision to employ licensed exterminators or pest control personnel must take into account the necessary methods as outlined by the AHA, the analysis of Safety Data Sheets (SDSs), manufacturer’s recommendations, this manual, and all relevant federal and state laws.

Knowledge Check Choose the best answer for the question.

35-2. Food handlers that prepare food must annually complete _____ of refresher training.

10 hours

at least 4 hours

8 hours or more

2 hours

You forgot to answer the question!

EM 385-1-1 Paragraph 35-3.

35-3. Personnel Required Qualification/Training.

a.  Food Handlers. (35-3.a)

(1)  Food handlers are not required to have a general medical exam, but must obtain a statement from a licensed physician, physician's assistant, or nurse practitioner attesting that they are free of communicable diseases.

(2)  Training. Food handlers must complete food service sanitation training annually according to TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP, and local and state laws.  Food handlers must meet the following:

(a)  Trained to perform their duties in a safe manner and with the ability to protect themselves and others from intentional and unintentional food contamination.

(b)  Trained in the basic principles of food safety, which includes but is not limited to the CDC’s five foodborne illness risk factors:

(b-1)  Food from unsafe sources.

(b-2)  Inadequate cooking.

(b-3)  Improper holding/time-temperature.

(b-4)  Contaminated equipment/cross contamination protection.  Discussion must include general sanitation and food allergens.

(b-5)  Poor personal hygiene.  Discussion must include the impact to public health, communicable diseases transmitted by food handlers, and employee health and hygiene.

(3)  Each food handler must receive a minimum of 4 hours of food safety refresher training annually to reinforce training subjects identified in paragraph 35-3.a(2). Exceptions to this requirement are employees who do not prepare food and food handlers who serve in a supervisory role and maintain a Food Protection Manager Certification.

(4)  Refresher training.

(a)  Must be conducted within a 12-month period beginning no earlier than one month following an employee’s initial training.

(b)  May be executed incrementally throughout the year to achieve the 4-hour requirement.

b.  Extermination license/certification.  The determination to use licensed exterminators/pest control personnel must be based on the necessary methods required by the AHA, analysis of SDSs, manufacturer’s recommendations, this manual,
applicable federal, state, and requirements.