DEPARTMENT OF HUMAN SERVICES, PUBLIC HEALTH DIVISION
  
DIVISION 175

FOOD HANDLER TRAINING

 333-175-0001 

Purpose

The food handler training program rules set fees and address requirements for successful 
completion of a food handler training program and issuance of the certificate. Additionally, 
these rules set out general provisions regarding food handler training programs and provide 
guidelines for the relationship between the Department of Human Services, Local Public 
Health Authorities and Designated Agents. 

Stat. Auth.: ORS 624
Stats. Implemented: ORS 624.570
Hist.: PH 21-2004, f. & cert. ef. 6-18-04 

333-175-0011 

Program Description -- General

The program is a Department-approved food handler training program provided through mechanisms
 such as self-training, computer-based training, or instructor-led training. The goal of the 
 food handler training program is to provide food handlers with a basic understanding of food 
 safety that will assist the manager or person in charge to direct the food handler in 
 preparing and serving food safely. A certificate of program completion confirms that the food
  handler met the learning objectives. 

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0021 

Definitions 

(1) "Approved" means approved by the Oregon Department of Human Services. 

(2) "Assessment" means to determine whether the food worker understood the concepts 
represented by the learning objectives. The assessment used by the program providers must 
be provided or approved by the Department. 

(3) "Certificate of Program Completion" confirms that a person has successfully completed the 
food handler training program. 

(4) "Certified Food Manager" means that a manager has successfully completed a 
Department-approved food manager program.

(5) "Computer-Based Training" means self-training through the use of a computer program or 
the Internet. 

(6) "Designated Agent" means an individual or organization who/that has been authorized by 
the Department or Local Public Health Authority to provide a food handler training program 
and issue certificates of program completion. 

(7) "Department" means the Oregon Department of Human Services Foodborne Illness Prevention 
Program. 

(8) "Food Handler" means those persons involved in the supervision or preparation or service 
of food in a restaurant or food service facility licensed under ORS 624.020 or 624.320. This 
includes, but is not limited to, managers, cooks, wait staff, dishwashers, bartenders and bus
 persons. 

(9) "Local Public Health Authority" means those counties to which the Department has entered 
into an Intergovernmental Agreement under ORS 624.510. 

(10) "Program" means Department-approved food handler training program. 

(11) "Program Provider" means the Department of Human Services, Local Public Health Authority
 or a Designated Agent. 

(12) "Self-Training" means a training process wherein the individual learns without the 
presence or intervention of a trainer or instructor. 

(13) "Trainer" means the person actively delivering food handler training to learners. 

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0031 

Food Handler Training 

(1) All food handlers employed in a restaurant, bed and breakfast, mobile unit, commissary, 
warehouse or vending operation must obtain a certificate of program completion from the 
Department, Local Public Health Authority or a Designated Agent within 30 days after the 
date of hire. A food handler must maintain a current certificate of program completion as 
long as they are employed as a food handler. 

(2) A food handler certificate of program completion expires three years after the date of 
issuance. When a food handler's certificate of program completion expires, the food handler 
must successfully complete the program and pay the appropriate fee. 

(3) The Department and Local Public Health Authority may provide food handler training 
themselves, through a Designated Agent or both. 

(4) At least one person involved in the preparation or service of food in a temporary 
restaurant who has a valid certificate of program completion must be present at all times 
during the operation of the facility. 

(5) A facility listed in section (1) of this rule that is operated by a benevolent 
organization must have at least one person with a valid food handler certificate of program 
completion present at all times during the preparation and service of food. This person is 
responsible for supervising and educating all workers in the sanitary practices used in food 
service. 

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0041 

Minimum Standards for Program Providers

(1) In order for the Department or Local Public Health Authority to appoint a Designated 
Agent, the individual or organization must demonstrate that they have sufficient experience
in food safety, food science or food service to be knowledgeable in all areas of the food 
handler training curriculum, and at a minimum are a certified food manager or registered 
environmental health specialist as defined by ORS 700. This staff member must be reasonably 
involved in the operation or administration of the training program delivery.

(2) Program providers must also have:

(a) The ability to provide training and an assessment; and 

(b) The ability to safeguard the training and assessment materials. 

(3) The Local Public Health Authority exercising duties pursuant to ORS 624.510 shall ensure 
that food handler training programs are provided within their jurisdiction. The Local Public 
Health Authority or Department who authorized a Designated Agent is responsible for the proper 
program administration and delivery. 

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0051 

Content of Food Handler Training Programs 

The concept of foodborne illness will be introduced. The training will address personal 
hygiene, contamination, and temperature control to reinforce the notion that the food handler's 
behaviors can prevent foodborne illness. The following learning objectives must be included in 
the food handler training program: 

(1) Foodborne Illness. 

(a) The food handler will be able to describe foodborne illness as an illness resulting from 
eating contaminated food. 

(b) The food handler will know food contaminated with organisms (known to cause illness) does not 
look, smell or taste different from food not contaminated. 

(c) The food handler will know that symptoms vary and may include diarrhea, vomiting, fever, 
cramping and nausea.

(d) The food handler will know that depending on the cause, symptoms may develop in a few minutes 
to several days. Symptoms may last several days and can result in death. 

(e) The food handler will know that foodborne illness is caused by organisms known to cause 
illness, or is caused by chemicals. 

(2) The Role of the Food Handler in Foodborne Illness. 

(a) The food handler will be able to describe the five major mistakes that cause foodborne 
illness. The five major mistakes are: 

(A) Inadequate handwashing; 

(B) Employees working while ill; 

(C) Cross contamination; 

(D) Inadequate final cooking temperatures; and

(E) Inadequate temperature control (allowing foods to be in the danger zone). 

(b) The food handler will be able to describe the activities performed by food handlers that
 prevent foodborne illness from happening. The activities that prevent foodborne illness are: 

(A) Proper handwashing every time hands may have become contaminated 

(B) Food handlers working only when healthy;

(C) Storing and handling of foods in a manner to prevent contamination; 

(D) Cook each animal product to its required final cooking temperature; and 

(E) Maintaining hot and cold temperatures (keeping foods out of the danger zone). 

(3) The Role of Management. 

(a) The food handler will know that the manager sets the tone of what food safety activities 
occur or don't occur within the facility. 

(b) The food handler will know that the food service management is responsible for training 
and ensuring that food handlers practice the activities that prevent foodborne illness.

(4) Handwashing 

(a) The food handler will be able to identify the following as the correct technique for 
handwashing: 

(A) Use warm water and soap; 

(B) Scrub hands thoroughly (approximately 15-20 seconds); and 

(C) Dry hands with single-use towel, cloth towel roll or air dryer. 

(b) The food handler will be able to identify the following situations for when food handlers 
must wash their hands:

(A) After handling raw food; 

(B) After smoking, eating, or drinking;

(C) After handling dirty dishes or garbage;

(D) After cleaning or using other toxic materials; and 

(E) Before putting on gloves. 

(c) The food handler will be able to identify the following situations for when food handlers 
must wash their hands twice: 

(A) After using the toilet and again when entering the work area (double handwash); 

(B) After blowing nose, sneezing, coughing, or touching eyes, nose or mouth (double handwash); 

(C) Before starting work (double handwash); and

(D) Anytime hands come into contact with bodily fluids including cuts and burns 
(double handwash). 

(d) The food handler will know that food service gloves are capable of spreading germs and do 
not substitute for proper handwashing. 

(e) The food handler will know that smoking, eating, and chewing tobacco is prohibited in 
food preparation and food and utensil storage areas. 

(5) Employee Illness. 

(a) The food handler will know to call the person in charge at the food service facility when 
ill with diarrhea, vomiting, fever, jaundice or sore throat with fever. 

(b) The food handler will know to not work in the food service facility while ill with these 
symptoms. 

(c) The food handler will know to not handle food with an infected cut or infected burn on 
the hands and wrists, unless an impermeable cover protects the lesion and a single-use glove 
is worn over the impermeable cover. 

(6) Contamination and Cross Contamination.

(a) The food handler will be able to define and identify physical contamination as foreign 
objects accidentally introduced into food. Food items may arrive already contaminated with 
dirt, and pebbles. 

(b) The food handler will be able to define and identify cross contamination as happening 
when microorganisms are transferred from one food or surface to another food. 

(c) The food handler will be able to identify methods to prevent cross contamination such as 
wash, rinse, and sanitize utensils, work surfaces and equipment between uses.

(d) The food handler will be able to identify the following storage conditions that will 
minimize the potential for cross contamination: 

(A) Store raw meats below and completely separate from ready-to-eat food in refrigeration units; 

(B) Store chemicals, cleansers and pesticides completely separate from food, utensils, and 
single service items; and 

(C) Properly label all chemicals, cleansers and pesticides. 

(7) Final Cooking Temperature. The food handler will be able to identify that cooking to the 
recommended temperature will kill disease-causing germs. 

(8) Temperature Control. 

(a) The food handler will be able to identify that potentially hazardous food will support 
bacterial growth when held at temperatures between 41 degrees F and 140 degrees F. The danger 
zone is any temperature between 41 degrees F and 140 degrees F. 

(b) The food handler will be able to identify that food being cooled or heated must move 
through the danger zone as rapidly as possible. 

(c) The food handler will be able to identify 140 degrees F as the proper temperature for hot 
holding potentially hazardous food. 

(d) The food handler will be able to identify 41 degrees F as the proper temperature for cold 
holding. 

(e) The food handler will know that you cannot make food safe to eat when food has been in 
the danger zone for four hours or more. 

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0061 

Administration of Food Handler Training Program 

(1) Program providers may provide the food handler training program through a trainer-led 
class and assessment, self-training materials and assessment or other method approved by 
the Department. 

(2) The Department must provide or approve all food handler training program materials, 
including instructional delivery methods, materials and assessment tools based on criteria 
established by the Department. 

(3) Each food handler training assessment must determine that the food worker met the 
learning objectives stated in OAR 333-175-0051. 

(4) When being assessed, food handlers may refer to the training manual or printed text. Food 
handlers may also refer to handwritten notes developed onsite during training.

(5) Upon successful completion of the program, the food handler must be allowed to keep the 
food handler training materials distributed. 

(6) Workers with special needs may be allowed the option to take the assessment orally on 
specific job duties or to receive assistance in reading the assessment. 

(7) A restricted certificate of program completion may be issued according to Department 
guidelines.

(a) The certificate must identify the specific duties that may be performed by this 
individual; 

(b) Removal of the restrictions can be accomplished by successfully completing the food 
handler training program. The food handler will then be issued a new certificate of program 
completion. 

(8) Program providers, if requested, must provide food handlers specific feedback on the 
assessment questions missed. 

(9) Program providers will ensure that a knowledgeable person is available to answer 
questions about the assessment and program content. It is not necessary that the 
knowledgeable person be present at all times to answer questions.

(10) Program providers will rotate the written assessment versions at least quarterly. 

(11) At least triennially or when deemed necessary, the Department or Local Public Health 
Authority that approved the Designated Agent will perform an onsite review of the training 
programs. The review will examine: 

(a) Written assessment security, including rotation, physical security, and compliance with 
availability of reference materials during assessment; 

(b) Instructor qualification and availability of qualified assistance for individuals with 
questions on the training materials. 

(12) Annually, program providers will submit information to the Department on the number of 
assessments taken for the year and the number of assessments passed by assessment type (e.g., 
language, written, oral, and online). 

(13) Failure to follow rules may result in the removal of the ability of a program provider 
to provide food worker training: 

(a) Upon failure to follow rules, unless immediately correctable, the program provider will
 develop a remediation plan. The Local Public Health Authority or the Department that approved
  the training will follow up within 90 days to ensure that the program provider is in 
  compliance with training requirements. The Local Public Health Authority or the Department 
  may allow for additional time to achieve compliance with the training requirements; 

(b) Continued failure to achieve compliance with the training requirements will result in the 
termination of the program provider's training approval. 

(14) Program provider shall take reasonable measures to ensure identity of food worker being 
assessed.

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06

333-175-0071

Requirements for Food Handler Training Program Qualifications 

(1) Any trainer providing food handler training must either be a Registered Environmental 
Health Specialist, Registered Environmental Health Specialist Trainee or have a current 
certificate of completion from an approved food manager training course or the equivalent 
as determined by the Department. 

(2) Trainer requirements do not apply when food handlers are trained using self-training 
materials. 

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0081 

Successful Completion of Food Handler Training Program 

(1) In order to receive a certificate of program completion, a food handler must pass the 
written assessment with a minimum score of 75%. 

(2) If a person successfully completes a food handler training program and pays the 
appropriate fee, the program provider shall issue a certificate of program completion. 

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0091 

Reciprocity and Equivalency 

(1) A food handler certificate of program completion is valid statewide. 

(2) Any person who has a current certification from a Department-approved food manager 
training program need not obtain a food handler certificate of program completion. 

(3) To be accepted in lieu of a food handler certificate of program completion, a food manager
certification must be renewed every five years. 

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0101 

Fees 

(1) Program providers may charge a fee up to a maximum of $10 per person for the administration
of the program and the issuance of a certificate of program completion. 

(2) Program providers shall not require a fee of any food handler listed in OAR 333-175-0091. 

(3) Program providers may charge a fee for food handler materials and deduct the cost from the
 food handler training and certificate of program completion as long as the total cost does 
 not exceed $10 to each individual. 

(4) Notwithstanding sections (1) and (3) of this rule, program providers may assess a new 
program fee each time a participant takes or retakes all or part of a program or certification 
assessment. 

(5) Program providers may charge a fee not to exceed $5 for duplicate certificates of program 
completion.

Stat. Auth.: ORS 624.570 
Stats. Implemented: ORS 624.570 
Hist.: PH 21-2004, f. & cert. ef. 6-18-04; PH 14-2006, f. 6-27-06, cert. ef. 7-1-06 

333-175-0111 

General

(1) Upon request by the Department or a Local Public Health Authority, a licensee of a 
facility licensed under ORS 624.020 or 624.320 shall make available the certificate of 
program completion for each food handler in the licensed facility. For purposes of complying
with this rule, the licensee may keep photocopies of the food handler certificates of program
completion.

(2) If a food handler uses their food manager training program certification in lieu of a 
food handler certificate of program completion, the licensee shall make available to the 
inspecting authority the food handler's food manager training certification.

(3) Consistent with civil rights and disability laws, all program providers will make 
reasonable accommodations for training workers with disabilities, including the issuing of 
restricted certificates of program completion, and providing culturally, developmentally, 
and linguistically appropriate training.

(4) The Local Public Health Authority that approves a Designated Agent must provide the 
Department with the name, address and telephone number of the individual or organization 
that has been approved. Such notification must be in writing and must occur before the 
Designated Agent can commence training and/or certification of food workers.

Stat. Auth.: ORS 624
Stats. Implemented: ORS 624.570
Hist.: PH 21-2004, f. & cert. ef. 6-18-04