Food Handler Certification in Kansas
The Kansas Food Handlers Certification Program is set up to minimize the hazards that lead to food-borne illness or injury and ensure safe food and proper sanitation in food service establishments. The KFHCP is based on nationally recognized scientific standards for food safety. Food establishments are regulated under the provisions of the Kansas Food Drug and Cosmetic Act and the Kansas Food Service and Lodging Act. Food Handling Certification is only mandatory in some Kansas cities and counties.
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Inspection and Licensing
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The Kansas Department of Agriculture is responsible for licensing and inspecting food establishments and food processors statewide, including retail food stores, food service establishments, food processing facilities, ice cream trucks, vending machine companies, vending machine dealers and other entities.
Foodborne Disease Prevention
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Under Kansas Food Code 2-102.11, persons in charge of food operations and establishments are required to demonstrate their knowledge of food-borne disease prevention to the regulatory authority during inspections or upon request.
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Disease Outbreaks
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A major role of the Kansas Department of Health is to investigate disease outbreaks and help prevent the spread of disease by promoting healthy behaviors including handwashing and the use of gloves when working with or around food. One way the KDH achieves this goal is by regulating day cares, preschools, residential centers, hospitals and treatment facilities.
Food Handlers
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The Kansas Food Code (3-301.11) prohibits bare-hand contact with food. Food workers can spread food-borne illnesses in the food service environment when their hands come into contact with pathogens from their gastrointestinal tracts, from other objects or from food contaminated with pathogens such as Salmonella, E. coli, Shigellosis and Hepatitis.
Training Requirements
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Training requirements for food handlers and managers include proper hand washing, proper use of thermometers, proper handling of food and work surfaces, safe food storage and how to avoid cross contamination. Persons in the food industry must also be able to state the temperatures and times related to safe cooking of foods including meat, poultry, eggs and fish.
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