BILL ANALYSIS
SB 602
Page 1
SENATE THIRD READING
SB 602 (Padilla)
As Amended June 7, 2010
2/3 vote. Urgency
SENATE VOTE :23-13
HEALTH 17-0 APPROPRIATIONS 17-0
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|Ayes:|Adams, Ammiano, Carter, |Ayes:|Fuentes, Conway, |
| |Conway, De La Torre, De | |Bradford, |
| |Leon, Emmerson, Eng, | |Charles Calderon, Coto, |
| |Gaines, Hayashi, | |Davis, |
| |Hernandez, Jones, Nava, | |De Leon, Gatto, Hall, |
| |V. Manuel Perez, Salas, | |Harkey, Miller, Nielsen, |
| |Smyth, Audra Strickland | |Norby, Skinner, Solorio, |
| | | |Torlakson, Torrico |
| | | | |
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SUMMARY : Requires a food handler, as defined, to obtain a food
handler card within 30 days after his or her hire date at a food
facility, with specified exceptions, beginning June 1, 2011, and
mandates at least one of the accredited food safety
certification examinations required under current law to be
offered online. Specifically, this bill :
1)Defines a "food handler" as an individual involved in the
preparation, storage, or service of food in a food facility,
excluding in a temporary food facility, and exempts an
individual holding a valid food safety certificate from this
definition.
2)Requires, beginning June 1, 2011, a food handler to obtain a
food handler card from a food protection manager certification
organization accredited by the American National Standards
Institute, as specified, within 30 days after the date of
hire, and to maintain a valid card for the duration of
employment. Requires a food handler who is hired prior to
June 1, 2011, to obtain a card by July 1, 2011.
3)Makes the card valid for three years from the date of
issuance, regardless of whether the food handler changes
employers during that period. Requires the card to be
SB 602
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recognized throughout the state, as specified.
4)Conditions the issuance of a card on successful completion of
an approved food handler training course and assessment that
meets specified minimum requirements.
5)Specifies that the food handler training course and assessment
may be offered through a trainer-led class and assessment or
self-training and assessment, and includes, but is not limited
to, training and assessment using a computer program and the
Internet.
6)Exempts from the requirements of this bill food handlers
employed by certified farmer's markets, commissaries, grocery
stores, as specified, licensed health care facilities, mobile
support units, public and private school cafeterias,
restricted food service facilities, pharmacy retail stores,
food facilities that provide in-house food safety training if
specified conditions are met, and, a food facility subject to
a collective bargaining agreement with its food handlers.
7)Prohibits the requirements of this bill from applying to food
handlers who are subject to an existing local food handler
program, as specified.
8)Directs each food facility that employs a food handler subject
to the requirements of this bill to maintain records
documenting that each food handler employee possesses a valid
card and to furnish those records to the local enforcement
officer upon request.
9)Caps the cost of at least one food handler training course and
assessment at no more than $15, including a food handler card.
Specifies that the requirement in this bill to obtain a card
does not apply if a food handler training course and
assessment is not available for $15.
10)Requires at least one of the accredited food safety
certification examinations that an owner or employee of a food
facility is currently required to pass under current law to be
offered online.
FISCAL EFFECT : According to the Assembly Appropriations
Committee, costs associated with this legislation would be minor
and absorbable within existing Department of Public Health
SB 602
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resources.
COMMENTS : According to the author, many of the hazards that
make food unsafe and cause a food-borne illness include improper
handling, poor food employee hygiene, time or temperature abuse,
cross-contamination, and poor cleaning and sanitizing. The
author notes that current law requires only one person in a food
establishment, usually a manager, to have proper food safety
training and that person in charge is responsible for training
all of the personnel on food safety and handling. The author
maintains that every person who comes in contact with food
should have some food handling education. The author notes that
acute foodborne illnesses cost the U.S. an estimated $152
billion per year in healthcare, workplace, and other economic
losses, according to a March 2010 report published by the
Produce Safety Project. This bill is intended to dramatically
reduce and prevent incidents of food-borne illnesses by ensuring
that all individuals who handle, serve, or sell non-prepackaged
food to the public are familiar with responsible food practices.
According to the sponsor of this bill, the California Restaurant
Association (CRA), the statewide food handler certification
requirements in this bill are intended to provide employees who
handle non-prepackaged food with an overview of key elements of
food safety in order to prevent the transmission of foodborne
illnesses. The food handler certification in this bill differs
from food protection manager certification. Manager
certification is only required of one person per food facility
and requires a more intensive training course that culminates in
a lengthy test that must be proctored. The food handler
certification proposed in this bill is not intended to replace
current manager certification requirements; it is in addition to
these requirements. Both the course and test for food handlers
will be available online, and the test will not require a
proctor. Topics to be covered include personal hygiene, time
and temperature control, cross-contamination prevention, proper
cleaning and sanitizing techniques, and job-specific guidelines.
Analysis Prepared by : Cassie Rafanan / HEALTH / (916)
319-2097
FN: 0005116