Rhode Island Code of Regulations › Title 216 - Department of health › Chapter 50 - Environmental health › Subchapter 10 - Food Protection › Part 2 - Certification of Managers in Food Safety (216-RICR-50-10-2) › Section 216-RICR-50-10-2.4 - REQUIREMENTS FOR CERTIFICATION OF TRAINING PROGRAM

Current through June 14, 2024
2.4.1
APPROVAL OF MANAGER CERTIFICATION IN FOOD SAFETY TRAINING PROGRAM
A. All manager certification training
				  programs must be approved by the Center. The Center shall approve only those
				  programs offered by an approved institution/agency.
B. Approved institutions/agencies may
				  include: departments of state government, colleges, universities,
				  food/hospitality industry associations, industry chains, health care
				  facilities, regional vocational/technical career centers, public high schools,
				  institutional training programs or nutrition consultation agencies. Further,
				  said course must be taught by an instructor who meets the qualifications in
				  section 2.4.1(C) of this Part. Course content must meet requirements found in
				  section 2.4.1(D) of this Part.
C.
				  Any institution wishing to offer a training program for the certification of
				  food managers shall apply to the Center for approval by submitting a completed
				  application on forms provided by the Center, accompanied by documented evidence
				  pertaining to no less than the following:
1.
				  Sources and locations of potential students, faculty, classrooms, and other
				  resources;
2. Names and
				  qualifications of instructors;
3.
				  Copy of curriculum, including any provision for practical experience;
4. A copy of the course syllabus, which shall
				  include:
a. Textbook and other teaching
				  materials used
b. Methods and
				  locations used for instructions
c.
				  Course content
d. Topics and length
				  of class meeting
e. Method used to
				  determine students participation and presence during the course sessions,
				  examples, sign-up sheets, roster, provisions for make-up work, etc.
D. Approval shall be
				  granted on a triennial basis, if the program is found to meet the prescribed
				  requirements herein. Such approval shall be based on data accompanying the
				  application for program approval and from on-site visits which may be conducted
				  by the Center.
E. Criteria for
				  Instructors:
To be eligible for approval as a training program, only
					 instructors who meet the qualifications in this section can teach the course.
					 The minimum qualifications for a Center approved instructor are:
1. A minimum of two years' experience
				  teaching or consulting on food related issues, or two year's employment in the
				  food industry, or two year's employment with a food regulatory
				  agency.
2. Currently certified in
				  food safety through completion a nationally accredited food safety
				  certification program approved by the Center and completion of an approved
				  examination from a nationally recognized testing company with a final score of
				  90% or higher. If a final score of 90% or higher is not obtained after the
				  second attempt, the individual must take an approved food safety management
				  certification course prior to retaking the examination.
3. Successful completion of an eight (8) hour
				  Center approved food safety instructor training course. The requirements for
				  successful completion of the eight (8) hour Center approved Food Safety
				  Instructor Certification course may be waived by the Center upon presentation
				  of equivalent educational credentials.
4. Commencing January 1993 and every three
				  years thereafter, instructors must earn eight (8) professional development
				  units. The eight (8) professional development units must equal eight (8) hours
				  of Center approved training in food safety and sanitation topics. The following
				  are examples of proof of such attendance:
a.
				  A college transcript with course description
b. A certificate of completion of the course
				  with the course description
F. Criterial for Course Content for the
				  Certification of Managers in Food Safety:
1.
				  Each course shall meet the standards for content and length of training, and
				  must be based on:
a. the Standards developed
				  by the Ad Hoc Committee on Training, Testing and Certification of Food Managers
				  as approved by the Conference for Food Protection.
b. Rhode Island Rules and Regulations
				  pertaining to food establishments, and
c. current FDA model Food Sanitation
				  Codes.
2. The course
				  shall be a minimum of eight (8) hours in length. The instructor should consider
				  expanding the number of contact hours when a review of the participants reveals
				  learning disabilities, language barriers or other factors which may inhibit
				  learning. The course shall provide the candidates for certification with the
				  skills necessary to implement the "Demonstrable Elements of Competency"
				  identified in the Conference for Food Protection standards for certification of
				  food managers.
G. Records
Each approved institution maintains records, for a minimum
					 of three years, establishing its compliance with all requirements herein and
					 such other records as the Center deems appropriate.
H. Denial, Suspension, or Revocation of
				  Program Approval
1. The Center shall monitor
				  the performance of all programs, and shall consider the following in granting
				  and revoking approval of programs:
a.
				  Compliance with these regulations;
b. Ability to effectively train applicants in
				  food safety principles; and
c.
				  Instructor performance.