A certification in food safety practices, mandated in the state for individuals involved in food preparation, service, or handling, ensures the safe preparation and service of food to the public. This credential signifies that an individual has completed the required training on safe food handling procedures designed to prevent foodborne illnesses.
Maintaining high standards of food safety is crucial for public health. Proper training reduces the risk of foodborne illnesses, protecting consumers from potential health hazards and promoting public confidence in the food service industry. This benefits both the public and food establishments by minimizing the potential for costly outbreaks and closures. These regulations are a product of a long history of evolving food safety practices and reflect ongoing efforts to minimize foodborne illness risks.
