SB1495 EnrolledLRB098 07221 MGM 37283 b

1    AN ACT concerning regulation.
 
2    Be it enacted by the People of the State of Illinois,
3represented in the General Assembly:
 
4    Section 5. The Food Handling Regulation Enforcement Act is
5amended by changing Section 3 and by adding Sections 3.05 and
63.06 as follows:
 
7    (410 ILCS 625/3)  (from Ch. 56 1/2, par. 333)
8    Sec. 3. Each food service establishment shall be under the
9operational supervision of a certified food service sanitation
10manager in accordance with rules promulgated under this Act.
11    By July 1, 1990, the Director of the Department of Public
12Health in accordance with this Act, shall promulgate rules for
13the education, examination, and certification of food service
14establishment managers and instructors of the food service
15sanitation manager certification education programs. Beginning
16July 1, 2014, any individual seeking a food service sanitation
17manager certificate or a food service sanitation manager
18instructor certificate must complete a minimum of 8 hours of
19Department-approved training, inclusive of the examination,
20and receive a score of at least 75% on the examination. A food
21service sanitation manager certificate and a food service
22sanitation manager instructor certificate shall be valid for 5
23years, unless revoked by the Department of Public Health, and

 

 

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1shall not be transferable from the individual to whom it was
2issued. Beginning July 1, 2014, recertification for food
3service sanitation manager certification Recertification shall
4be accomplished by presenting evidence of completion of 8 hours
5of Department-approved training, inclusive of the examination,
6and having received a score of at least 75% on the examination
7ongoing food safety and food sanitation education or
8re-examination, in compliance with rules promulgated by the
9Director. Existing certificates shall expire on the printed
10expiration date or 5 years from the effective date of this
11amendatory Act of 1989.
12    For purposes of certification and recertification for food
13service sanitation manager certification, the Department shall
14accept only training approved by the Department and
15certification exams accredited under standards developed and
16adopted by the Conference for Food Protection or its successor.
17Any individual may elect to take the Department of Public
18Health food service sanitation manager certification
19examination or take an examination administered by a testing
20authority previously approved by the Department. The
21Department shall charge a fee of $35 for each new and renewed
22food service sanitation manager certificate and $10 for each
23replacement certificate. All fees collected under this Section
24shall be deposited into the Food and Drug Safety Fund.
25    Any fee received by the Department under this Section that
26is submitted for the renewal of an expired food service

 

 

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1sanitation manager certificate may be returned by the Director
2after recording the receipt of the fee and the reason for its
3return.
4    The Department shall award an Illinois certificate to
5anyone presenting a valid certificate issued by another state,
6so long as the holder of the certificate provides proof of
7having passed an examination accredited under standards
8developed and adopted by the Conference for Food Protection or
9its successor. The $35 issuance fee applies. The reciprocal
10Illinois certificate shall expire on the same date as the
11presented certificate. On or before the expiration date, the
12holder must have met the Illinois recertification requirements
13in order to be reissued an Illinois certificate. Reciprocity is
14only for individuals who have moved to or begun working in
15Illinois in the 6 months prior to applying for reciprocity. Any
16individual presenting an out-of-state certificate may do so
17only once.
18(Source: P.A. 89-641, eff. 8-9-96.)
 
19    (410 ILCS 625/3.05 new)
20    Sec. 3.05. Non-restaurant food handler training.
21    (a) All food handlers not employed by a restaurant as
22defined in Section 3.06 of this Act, other than someone holding
23a food service sanitation manager certificate, must receive or
24obtain training in basic safe food handling principles as
25outlined in subsection (b) of this Section within 30 days after

 

 

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1employment. There is no limit to how many times an employee may
2take the training. Training is not transferable between
3individuals or employers. Proof that a food handler has been
4trained must be available upon reasonable request by a State or
5local health department inspector and may be in an electronic
6format.
7    (b) Food handler training must cover and assess knowledge
8of the following topics:
9        (1) The relationship between time and temperature with
10    respect to foodborne illness, including the relationship
11    between time and temperature and micro-organisms during
12    the various food handling preparation and serving states,
13    and the type, calibration, and use of thermometers in
14    monitoring food temperatures.
15        (2) The relationship between personal hygiene and food
16    safety, including the association of hand contact,
17    personal habits and behaviors, and the food handler's
18    health to foodborne illness, and the recognition of how
19    policies, procedures, and management contribute to
20    improved food safety practices.
21        (3) Methods of preventing food contamination in all
22    stages of food handling, including terms associated with
23    contamination and potential hazards prior to, during, and
24    after delivery.
25        (4) Procedures for cleaning and sanitizing equipment
26    and utensils.

 

 

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1        (5) Problems and potential solutions associated with
2    temperature control, preventing cross-contamination,
3    housekeeping, and maintenance.
4    (c) Training modules must be approved by the Department.
5Any and all documents, materials, or information related to a
6restaurant or business food handler training module submitted
7to the Department is confidential and shall not be open to
8public inspection or dissemination and is exempt from
9disclosure under Section 7 of the Freedom of Information Act.
10Any modules complying with subsection (b) of this Section and
11not approved within 180 days after the Department's receipt of
12the business application shall automatically be considered
13approved. If a training module has been approved in another
14state, then it shall automatically be considered approved in
15Illinois so long as the business provides proof that the
16training has been approved in another state. Training may be
17conducted by any means available, including, but not limited
18to, on-line, computer, classroom, live trainers, remote
19trainers, and certified food service sanitation managers.
20Nothing in this subsection (c) shall be construed to require a
21proctor. There must be at least one commercially available,
22approved food handler training module at a cost of no more than
23$15 per employee; if an approved food handler training module
24is not available at that cost, then the provisions of this
25Section 3.05 shall not apply.
26    (d) The regulation of food handler training is considered

 

 

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1to be an exclusive function of the State, and local regulation
2is prohibited. This subsection (d) is a denial and limitation
3of home rule powers and functions under subsection (h) of
4Section 6 of Article VII of the Illinois Constitution.
5    (e) The provisions of this Section apply beginning July 1,
62016. From July 1, 2016 through December 31, 2016, enforcement
7of the provisions of this Section shall be limited to education
8and notification of requirements to encourage compliance.
 
9    (410 ILCS 625/3.06 new)
10    Sec. 3.06. Food handler training; restaurants.
11    (a) For the purpose of this Section, "restaurant" means any
12business that is primarily engaged in the sale of ready-to-eat
13food for immediate consumption. "Primarily engaged" means
14having sales of ready-to-eat food for immediate consumption
15comprising at least 51% of the total sales, excluding the sale
16of liquor.
17    (b) Unless otherwise provided, all food handlers employed
18by a restaurant, other than someone holding a food service
19sanitation manager certificate, must receive or obtain
20American National Standards Institute-accredited training in
21basic safe food handling principles within 30 days after
22employment and every 3 years thereafter. Notwithstanding the
23provisions of Section 3.05 of this Act, food handlers employed
24in nursing homes, licensed day care homes and facilities,
25hospitals, schools, and long-term care facilities must renew

 

 

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1their training every 3 years. There is no limit to how many
2times an employee may take the training. The training indicated
3in subsections (e) and (f) of this Section is transferable
4between employers, but not individuals. The training indicated
5in subsections (c) and (d) of this Section is not transferable
6between individuals or employers. Proof that a food handler has
7been trained must be available upon reasonable request by a
8State or local health department inspector and may be provided
9electronically.
10    (c) If a business with an internal training program is
11approved in another state prior to the effective date of this
12amendatory Act of the 98th General Assembly, then the
13business's training program and assessment shall be
14automatically approved by the Department upon the business
15providing proof that the program is approved in said state.
16    (d) The Department shall approve the training program of
17any multi-state business with a plan that follows the
18guidelines in subsection (b) of Section 3.05 of this Act and is
19on file with the Department by May 15, 2013.
20    (e) If an entity uses an American National Standards
21Institute food handler training accredited program, that
22training program shall be automatically approved by the
23Department.
24    (f) Certified local health departments in counties serving
25jurisdictions with a population of 100,000 or less, as reported
26by the U.S. Census Bureau in the 2010 Census of Population, may

 

 

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1have a training program. The training program must meet the
2requirements of Section 3.05(b) and be approved by the
3Department. This Section notwithstanding, certified local
4health departments in the following counties may have a
5training program:
6        (1) a county with a population of 677,560 as reported
7    by the U.S. Census Bureau in the 2010 Census of Population;
8        (2) a county with a population of 308,760 as reported
9    by the U.S. Census Bureau in the 2010 Census of Population;
10        (3) a county with a population of 515,269 as reported
11    by the U.S. Census Bureau in the 2010 Census of Population;
12        (4) a county with a population of 114,736 as reported
13    by the U.S. Census Bureau in the 2010 Census of Population;
14        (5) a county with a population of 110,768 as reported
15    by the U.S. Census Bureau in the 2010 Census of Population;
16        (6) a county with a population of 135,394 as reported
17    by the U.S. Census Bureau in the 2010 Census of Population.
18    The certified local health departments in paragraphs (1)
19through (6) of this subsection (f) must have their training
20program on file with the Department no later than 90 days after
21the effective date of this Act. Any modules that meet the
22requirements of subsection (b) of Section 3.05 of this Act and
23are not approved within 180 days after the Department's receipt
24of the application of the entity seeking to conduct the
25training shall automatically be considered approved by the
26Department.

 

 

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1    (g) Any and all documents, materials, or information
2related to a restaurant or business food handler training
3module submitted to the Department is confidential and shall
4not be open to public inspection or dissemination and is exempt
5from disclosure under Section 7 of the Freedom of Information
6Act. Training may be conducted by any means available,
7including, but not limited to, on-line, computer, classroom,
8live trainers, remote trainers, and certified food service
9sanitation managers. There must be at least one commercially
10available, approved food handler training module at a cost of
11no more than $15 per employee; if an approved food handler
12training module is not available at that cost, then the
13provisions of this Section 3.06 shall not apply.
14    (h) The regulation of food handler training is considered
15to be an exclusive function of the State, and local regulation
16is prohibited. This subsection (h) is a denial and limitation
17of home rule powers and functions under subsection (h) of
18Section 6 of Article VII of the Illinois Constitution.
19    (i) The provisions of this Section apply beginning July 1,
202014. From July 1, 2014 through December 31, 2014, enforcement
21of the provisions of this Section shall be limited to education
22and notification of requirements to encourage compliance.
 
23    Section 99. Effective date. This Act takes effect upon
24becoming law.