Rep. Sara Feigenholtz

Filed: 5/15/2017

 

 


 

 


 
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1
AMENDMENT TO HOUSE BILL 2510

2    AMENDMENT NO. ______. Amend House Bill 2510, AS AMENDED, by
3replacing everything after the enacting clause with the
4following:
 
5    "Section 5. The Food Handling Regulation Enforcement Act is
6amended by changing Section 3.06 and by adding Section 3.07 as
7follows:
 
8    (410 ILCS 625/3.06)
9    Sec. 3.06. Food handler training; restaurants.
10    (a) For the purpose of this Section, "restaurant" means any
11business that is primarily engaged in the sale of ready-to-eat
12food for immediate consumption. "Primarily engaged" means
13having sales of ready-to-eat food for immediate consumption
14comprising at least 51% of the total sales, excluding the sale
15of liquor.
16    (b) Unless otherwise provided, all food handlers employed

 

 

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1by a restaurant, other than someone holding a food service
2sanitation manager certificate, must receive or obtain
3American National Standards Institute-accredited training in
4basic safe food handling principles within 30 days after
5employment and every 3 years thereafter. Notwithstanding the
6provisions of Section 3.05 of this Act, food handlers employed
7in nursing homes, licensed day care homes and facilities,
8hospitals, schools, and long-term care facilities must renew
9their training every 3 years. There is no limit to how many
10times an employee may take the training. The training indicated
11in subsections (e) and (f) of this Section is transferable
12between employers, but not individuals. The training indicated
13in subsections (c) and (d) of this Section is not transferable
14between individuals or employers. Proof that a food handler has
15been trained must be available upon reasonable request by a
16State or local health department inspector and may be provided
17electronically.
18    (c) If a business with an internal training program is
19approved in another state prior to the effective date of this
20amendatory Act of the 98th General Assembly, then the
21business's training program and assessment shall be
22automatically approved by the Department upon the business
23providing proof that the program is approved in said state.
24    (d) The Department shall approve the training program of
25any multi-state business or a franchisee, as defined in the
26Franchise Disclosure Act of 1987, of any multi-state business

 

 

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1with a plan that follows the guidelines in subsection (b) of
2Section 3.05 of this Act and is on file with the Department by
3August 1, 2017 March 31, 2015.
4    (e) If an entity uses an American National Standards
5Institute food handler training accredited program, that
6training program shall be automatically approved by the
7Department.
8    (f) Certified local health departments in counties serving
9jurisdictions with a population of 100,000 or less, as reported
10by the U.S. Census Bureau in the 2010 Census of Population, may
11have a training program. The training program must meet the
12requirements of Section 3.05(b) and be approved by the
13Department. This Section notwithstanding, certified local
14health departments in the following counties may have a
15training program:
16        (1) a county with a population of 677,560 as reported
17    by the U.S. Census Bureau in the 2010 Census of Population;
18        (2) a county with a population of 308,760 as reported
19    by the U.S. Census Bureau in the 2010 Census of Population;
20        (3) a county with a population of 515,269 as reported
21    by the U.S. Census Bureau in the 2010 Census of Population;
22        (4) a county with a population of 114,736 as reported
23    by the U.S. Census Bureau in the 2010 Census of Population;
24        (5) a county with a population of 110,768 as reported
25    by the U.S. Census Bureau in the 2010 Census of Population;
26        (6) a county with a population of 135,394 as reported

 

 

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1    by the U.S. Census Bureau in the 2010 Census of Population.
2    The certified local health departments in paragraphs (1)
3through (6) of this subsection (f) must have their training
4programs on file with the Department no later than 90 days
5after the effective date of this Act. Any modules that meet the
6requirements of subsection (b) of Section 3.05 of this Act and
7are not approved within 180 days after the Department's receipt
8of the application of the entity seeking to conduct the
9training shall automatically be considered approved by the
10Department.
11    (g) Any and all documents, materials, or information
12related to a restaurant or business food handler training
13module submitted to the Department is confidential and shall
14not be open to public inspection or dissemination and is exempt
15from disclosure under Section 7 of the Freedom of Information
16Act. Training may be conducted by any means available,
17including, but not limited to, on-line, computer, classroom,
18live trainers, remote trainers, and certified food service
19sanitation managers. There must be at least one commercially
20available, approved food handler training module at a cost of
21no more than $15 per employee; if an approved food handler
22training module is not available at that cost, then the
23provisions of this Section 3.06 shall not apply.
24    (h) The regulation of food handler training is considered
25to be an exclusive function of the State, and local regulation
26is prohibited. This subsection (h) is a denial and limitation

 

 

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1of home rule powers and functions under subsection (h) of
2Section 6 of Article VII of the Illinois Constitution.
3    (i) The provisions of this Section apply beginning July 1,
42014. From July 1, 2014 through December 31, 2014, enforcement
5of the provisions of this Section shall be limited to education
6and notification of requirements to encourage compliance.
7(Source: P.A. 98-566, eff. 8-27-13; 99-62, eff. 7-16-15; 99-78,
8eff. 7-20-15.)
 
9    (410 ILCS 625/3.07 new)
10    Sec. 3.07. Allergen awareness training.
11    (a) As used in this Section:
12    "Certified food service sanitation manager" means a food
13service sanitation manager certified under Section 3 of this
14Act.
15    "Major food allergen" includes milk, eggs, fish,
16crustaceans, tree nuts, wheat, peanuts, soybeans, and food
17ingredients that contain protein derived from these foods.
18    "Primarily engaged" means having sales of ready-to-eat
19food for immediate consumption comprising at least 51% of the
20total sales, excluding the sale of liquor.
21    "Restaurant" means any business that is primarily engaged
22in the sale of ready-to-eat food for immediate consumption.
23    (b) Unless otherwise provided, all certified food service
24sanitation managers employed by a restaurant must receive or
25obtain training in basic allergen awareness principles within

 

 

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130 days after employment and every 3 years thereafter. Training
2programs must be accredited by the American National Standards
3Institute or another reputable accreditation agency under the
4ASTM International E2659-09 (Standard Practice for Certificate
5Programs). There is no limit to how many times an employee may
6take the training.
7    (c) Allergen awareness training must cover and assess
8knowledge of the following topics:
9        (1) the definition of a food allergy;
10        (2) the symptoms of an allergic reaction;
11        (3) the major food allergens;
12        (4) the dangers of allergens and how to prevent
13    cross-contact;
14        (5) the proper cleaning methods to prevent allergen
15    contamination;
16        (6) how and when to communicate to guests and staff
17    about allergens;
18        (7) the special considerations related to allergens
19    from workstations and self-serve areas;
20        (8) how to handle special dietary requests;
21        (9) dealing with emergencies, including allergic
22    reactions;
23        (10) the importance of food labels;
24        (11) how to handle food deliveries in relation to
25    allergens;
26        (12) proper food preparation for guests with food

 

 

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1    allergies; and
2        (13) cleaning and personal hygiene considerations to
3    prevent contaminating food with allergens.
4    (d) If an entity uses an allergen awareness training
5program accredited by the American National Standards
6Institute or another reputable accreditation agency under the
7ASTM International E2659-09 (Standard Practice for Certificate
8Programs), then that training program meets the requirements of
9this Section. The training indicated in this subsection (d) is
10transferable between employers, but not individuals.
11    (e) If a business with an internal training program follows
12the guidelines in subsection (c), and is approved in another
13state prior to the effective date of this amendatory Act of the
14100th General Assembly, then the business's training program
15and assessment meets the requirements of the Section. The
16training indicated in this subsection (e) is not transferable
17between individuals or employers.
18    (f) The training program of any multi-state business with a
19plan that follows the guidelines of subsection (c) meets the
20requirements of this Section. The training indicated in this
21subsection (f) is not transferable between individuals or
22employers.
23    (g) This Section does not apply to a multi-state business
24or a franchisee, as defined in the Franchise Disclosure Act of
251987, that has a food handler training program that follows the
26guidelines in subsection (d) of Section 3.06 of this Act; an

 

 

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1individual that receives food handler training in accordance
2with the rules adopted under this Act; or a Category II
3facility or Category III facility as defined under 77 Ill. Adm.
4Code 750.10.
5    (h) Any and all documents, materials, or information
6related to a restaurant or business allergen awareness training
7module is confidential and shall not be open to public
8inspection or dissemination and is exempt from disclosure under
9Section 7 of the Freedom of Information Act. Training may be
10conducted by any means available, including, but not limited
11to, online, computer, classroom, live trainers, remote
12trainers, and food service sanitation managers who have
13successfully completed an approved allergen training. Nothing
14in this subsection (h) shall be construed to require a proctor.
15Proof that a food service sanitation manager has been trained
16must be available upon reasonable request by a State or local
17health department inspector and may be provided
18electronically.
19    (i) The regulation of allergen awareness training is
20considered to be an exclusive function of the State, and local
21regulation is prohibited. This subsection (i) is a denial and
22limitation of home rule powers and functions under subsection
23(h) of Section 6 of Article VII of the Illinois Constitution.
24    (j) The provisions of this Section apply beginning January
251, 2018. From January 1, 2018 through July 1, 2018, enforcement
26of the provisions of this Section shall be limited to education

 

 

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1and notification of requirements to encourage compliance.
 
2    Section 99. Effective date. This Act takes effect upon
3becoming law.".