Food Manager Training Policy
The food manager training program will be scheduled per community need. It will be a full 4 hour course, with a certified instructor. Maximum capacity of the class is 20 attendees. Minimum number to have a class is 4 attendees. The training will be held at MCHD, unless prior authorization from administrator. Attendees who attend the course and pass the test will receive a certification.
Attendees must register for the course and pay the course fee at the time they receive the course study guide. Must be at least 3 days prior to class. There are no refunds after study guide has been received. Attendees may make arrangements to be in next available class, if they are unable to be in class originally registered for. If can’t attend the next scheduled class or cancel the next class, registration is void.
All individuals must complete a registration form. Companies planning for their employees to attend the class, must make prior arrangements with MCHD. A complete written list of employees who are to attend along with the course fee needs to be received a minimum of 1 week prior to the scheduled class. Company employees may then come in and fill out class registration and receive the course study guide.
MCHD reserves the right to set the course fee as warranted.
We are now offering online food handlers and food managers courses available at: https://www.statefoodsafety.com/
A person-in-charge is defined in the food ordinance as: The individual present at a food establishment who is responsible for the operation at the time of inspection. The person-in-charge or a designee is required to receive certification of completion of a food safety course approved by the regulatory authority or have been certified by an accredited program. Exceptions to this are low risk food establishments serving ready to eat foods with minimal food preparation as determined by the health authority. The person-in-charge of these establishments will still be required to obtain a Marion County Food Handler Card. It is the intent of the Marion County Health Department that a person in charge of a food establishment has a higher degree of food safety knowledge. That person would then pass that knowledge down to the food workers. If at any time during an inspection the Marion County Health Department feels the person left in charge of a food establishment does not have a sufficient level of food safety knowledge, that establishment will be required to have more people certified through an approved food safety course.
Food Manager training registration
Food Worker Training Policy
Marion County Commissioners in 1995 adopted a food ordinance for the county. This ordinance was revised in 2000 to address training of food workers.
The dining public expects safe food. Marion County food establishments work to meet these expectations. Food workers are an essential part of food safety. Marion County Health Department is committed to serving the public interest in reducing the risk of food borne illness. Food safety education of food workers is one tool used to reduce the risk of food borne illness.
A food worker is defined in the food ordinance as: An individual working with unpackaged food, food equipment, utensils, or food contact surfaces. All food workers are required to receive certification of completion of food safety training approved by the regulatory authority. The Marion County Health Department offers a “Food Safety Works” manual as a study guide for food workers and offers testing every third Friday of the month at 10:30A.M and 3:30P.M. Individuals shall call the health department at 573-221-1166 to reserve a seat and verify the cost of the training. Upon passing the exam a Food Handler Card will be issued, the card is valid for 3 years. The exam is available in English, Spanish, and Chinese. The test may be administered at the food establishment on a case by case basis. Exceptions to this are persons-in-charge and food workers of temporary food stands when approved by the regulatory authority.
