§ 17.83. Staff training requirements.

 (a)  Each staff member engaged in a food service sanitation program shall receive training in the area of food protection. The training shall be received as soon as possible after the staff member is hired, and shall consist of at least the following material:

   (1)  Microbiological aspects of food protection.

   (2)  Foodborne diseases (investigation and control).

   (3)  Refrigeration of foods.

   (4)  Time temperature relationships.

   (5)  Personal hygiene.

   (6)  Cleaning and sanitization techniques.

   (7)  Equipment design and construction.

   (8)  Insect and rodent control.

   (9)  Water supply and plumbing.

   (10)  Ventilation.

   (11)  Waste disposal.

   (12)  Plan review.

 (b)  It is recommended that each staff member satisfactorily complete a Basic Sanitarian’s Training Course which would include the material set forth in subsection (a).

 (c)  In addition to the initial training for new employes, the following measures should be taken to ensure that the employes will remain current in the field of food protection:

   (1)  Food protection staff should attend at least one formal training program once every 3 years.

   (2)  At least one trade journal and one professional journal in the field of food sanitation should be available to the staff as well as access to textbooks and reference material.

   (3)  Each food sanitation staff member should participate at least once annually in joint inspections with the member’s supervisor or a State supervisor or consultant.

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