Rep. Kelly Burke

Filed: 5/27/2013

 

 


 

 


 
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1
AMENDMENT TO SENATE BILL 1495

2    AMENDMENT NO. ______. Amend Senate Bill 1495 by replacing
3everything after the enacting clause with the following:
 
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

 

 

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1manager certificate or a food service sanitation manager
2instructor certificate must complete a minimum of 8 hours of
3Department-approved training, inclusive of the examination,
4and receive a score of at least 75% on the examination. A food
5service sanitation manager certificate and a food service
6sanitation manager instructor certificate shall be valid for 5
7years, unless revoked by the Department of Public Health, and
8shall not be transferable from the individual to whom it was
9issued. Beginning July 1, 2014, recertification for food
10service sanitation manager certification Recertification shall
11be accomplished by presenting evidence of completion of 8 hours
12of Department-approved training, inclusive of the examination,
13and having received a score of at least 75% on the examination
14ongoing food safety and food sanitation education or
15re-examination, in compliance with rules promulgated by the
16Director. Existing certificates shall expire on the printed
17expiration date or 5 years from the effective date of this
18amendatory Act of 1989.
19    For purposes of certification and recertification for food
20service sanitation manager certification, the Department shall
21accept only training approved by the Department and
22certification exams accredited under standards developed and
23adopted by the Conference for Food Protection or its successor.
24Any individual may elect to take the Department of Public
25Health food service sanitation manager certification
26examination or take an examination administered by a testing

 

 

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1authority previously approved by the Department. The
2Department shall charge a fee of $35 for each new and renewed
3food service sanitation manager certificate and $10 for each
4replacement certificate. All fees collected under this Section
5shall be deposited into the Food and Drug Safety Fund.
6    Any fee received by the Department under this Section that
7is submitted for the renewal of an expired food service
8sanitation manager certificate may be returned by the Director
9after recording the receipt of the fee and the reason for its
10return.
11    The Department shall award an Illinois certificate to
12anyone presenting a valid certificate issued by another state,
13so long as the holder of the certificate provides proof of
14having passed an examination accredited under standards
15developed and adopted by the Conference for Food Protection or
16its successor. The $35 issuance fee applies. The reciprocal
17Illinois certificate shall expire on the same date as the
18presented certificate. On or before the expiration date, the
19holder must have met the Illinois recertification requirements
20in order to be reissued an Illinois certificate. Reciprocity is
21only for individuals who have moved to or begun working in
22Illinois in the 6 months prior to applying for reciprocity. Any
23individual presenting an out-of-state certificate may do so
24only once.
25(Source: P.A. 89-641, eff. 8-9-96.)
 

 

 

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1    (410 ILCS 625/3.05 new)
2    Sec. 3.05. Non-restaurant food handler training.
3    (a) All food handlers not employed by a restaurant as
4defined in Section 3.06 of this Act, other than someone holding
5a food service sanitation manager certificate, must receive or
6obtain training in basic safe food handling principles as
7outlined in subsection (b) of this Section within 30 days after
8employment. There is no limit to how many times an employee may
9take the training. Training is not transferable between
10individuals or employers. Proof that a food handler has been
11trained must be available upon reasonable request by a State or
12local health department inspector and may be in an electronic
13format.
14    (b) Food handler training must cover and assess knowledge
15of the following topics:
16        (1) The relationship between time and temperature with
17    respect to foodborne illness, including the relationship
18    between time and temperature and micro-organisms during
19    the various food handling preparation and serving states,
20    and the type, calibration, and use of thermometers in
21    monitoring food temperatures.
22        (2) The relationship between personal hygiene and food
23    safety, including the association of hand contact,
24    personal habits and behaviors, and the food handler's
25    health to foodborne illness, and the recognition of how
26    policies, procedures, and management contribute to

 

 

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1    improved food safety practices.
2        (3) Methods of preventing food contamination in all
3    stages of food handling, including terms associated with
4    contamination and potential hazards prior to, during, and
5    after delivery.
6        (4) Procedures for cleaning and sanitizing equipment
7    and utensils.
8        (5) Problems and potential solutions associated with
9    temperature control, preventing cross-contamination,
10    housekeeping, and maintenance.
11    (c) Training modules must be approved by the Department.
12Any and all documents, materials, or information related to a
13restaurant or business food handler training module submitted
14to the Department is confidential and shall not be open to
15public inspection or dissemination and is exempt from
16disclosure under Section 7 of the Freedom of Information Act.
17Any modules complying with subsection (b) of this Section and
18not approved within 180 days after the Department's receipt of
19the business application shall automatically be considered
20approved. If a training module has been approved in another
21state, then it shall automatically be considered approved in
22Illinois so long as the business provides proof that the
23training has been approved in another state. Training may be
24conducted by any means available, including, but not limited
25to, on-line, computer, classroom, live trainers, remote
26trainers, and certified food service sanitation managers.

 

 

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1Nothing in this subsection (c) shall be construed to require a
2proctor. There must be at least one commercially available,
3approved food handler training module at a cost of no more than
4$15 per employee; if an approved food handler training module
5is not available at that cost, then the provisions of this
6Section 3.05 shall not apply.
7    (d) The regulation of food handler training is considered
8to be an exclusive function of the State, and local regulation
9is prohibited. This subsection (d) is a denial and limitation
10of home rule powers and functions under subsection (h) of
11Section 6 of Article VII of the Illinois Constitution.
12    (e) The provisions of this Section apply beginning July 1,
132016. From July 1, 2016 through December 31, 2016, enforcement
14of the provisions of this Section shall be limited to education
15and notification of requirements to encourage compliance.
 
16    (410 ILCS 625/3.06 new)
17    Sec. 3.06. Food handler training; restaurants.
18    (a) For the purpose of this Section, "restaurant" means any
19business that is primarily engaged in the sale of ready-to-eat
20food for immediate consumption. "Primarily engaged" means
21having sales of ready-to-eat food for immediate consumption
22comprising at least 51% of the total sales, excluding the sale
23of liquor.
24    (b) Unless otherwise provided, all food handlers employed
25by a restaurant, other than someone holding a food service

 

 

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1sanitation manager certificate, must receive or obtain
2American National Standards Institute-accredited training in
3basic safe food handling principles within 30 days after
4employment and every 3 years thereafter. Notwithstanding the
5provisions of Section 3.05 of this Act, food handlers employed
6in nursing homes, licensed day care homes and facilities,
7hospitals, schools, and long-term care facilities must renew
8their training every 3 years. There is no limit to how many
9times an employee may take the training. The training indicated
10in subsections (e) and (f) of this Section is transferable
11between employers, but not individuals. The training indicated
12in subsections (c) and (d) of this Section is not transferable
13between individuals or employers. Proof that a food handler has
14been trained must be available upon reasonable request by a
15State or local health department inspector and may be provided
16electronically.
17    (c) If a business with an internal training program is
18approved in another state prior to the effective date of this
19amendatory Act of the 98th General Assembly, then the
20business's training program and assessment shall be
21automatically approved by the Department upon the business
22providing proof that the program is approved in said state.
23    (d) The Department shall approve the training program of
24any multi-state business with a plan that follows the
25guidelines in subsection (b) of Section 3.05 of this Act and is
26on file with the Department by May 15, 2013.

 

 

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1    (e) If an entity uses an American National Standards
2Institute food handler training accredited program, that
3training program shall be automatically approved by the
4Department.
5    (f) Certified local health departments in counties serving
6jurisdictions with a population of 100,000 or less, as reported
7by the U.S. Census Bureau in the 2010 Census of Population, may
8have a training program. The training program must meet the
9requirements of Section 3.05(b) and be approved by the
10Department. This Section notwithstanding, certified local
11health departments in the following counties may have a
12training program:
13        (1) a county with a population of 677,560 as reported
14    by the U.S. Census Bureau in the 2010 Census of Population;
15        (2) a county with a population of 308,760 as reported
16    by the U.S. Census Bureau in the 2010 Census of Population;
17        (3) a county with a population of 515,269 as reported
18    by the U.S. Census Bureau in the 2010 Census of Population;
19        (4) a county with a population of 114,736 as reported
20    by the U.S. Census Bureau in the 2010 Census of Population;
21        (5) a county with a population of 110,768 as reported
22    by the U.S. Census Bureau in the 2010 Census of Population;
23        (6) a county with a population of 135,394 as reported
24    by the U.S. Census Bureau in the 2010 Census of Population.
25    The certified local health departments in paragraphs (1)
26through (6) of this subsection (f) must have their training

 

 

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1program on file with the Department no later than 90-days after
2the effective date of this Act. Any modules that meet the
3requirements of subsection (b) of Section 3.05 of this Act and
4are not approved within 180 days after the Department's receipt
5of the application of the entity seeking to conduct the
6training shall automatically be considered approved by the
7Department.
8    (g) Any and all documents, materials, or information
9related to a restaurant or business food handler training
10module submitted to the Department is confidential and shall
11not be open to public inspection or dissemination and is exempt
12from disclosure under Section 7 of the Freedom of Information
13Act. Training may be conducted by any means available,
14including, but not limited to, on-line, computer, classroom,
15live trainers, remote trainers, and certified food service
16sanitation managers. There must be at least one commercially
17available, approved food handler training module at a cost of
18no more than $15 per employee; if an approved food handler
19training module is not available at that cost, then the
20provisions of this Section 3.06 shall not apply.
21    (h) The regulation of food handler training is considered
22to be an exclusive function of the State, and local regulation
23is prohibited. This subsection (h) is a denial and limitation
24of home rule powers and functions under subsection (h) of
25Section 6 of Article VII of the Illinois Constitution.
26    (i) The provisions of this Section apply beginning July 1,

 

 

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12014. From July 1, 2014 through December 31, 2014, enforcement
2of the provisions of this Section shall be limited to education
3and notification of requirements to encourage compliance.
 
4    Section 99. Effective date. This Act takes effect upon
5becoming law.".