HB2060 EngrossedLRB101 04914 CPF 49923 b

1    AN ACT concerning health.
 
2    Be it enacted by the People of the State of Illinois,
3represented in the General Assembly:
 
4    Section 5. The Food Handling Regulation Enforcement Act is
5amended by changing Section 3 as follows:
 
6    (410 ILCS 625/3)  (from Ch. 56 1/2, par. 333)
7    Sec. 3. Food service sanitation manager certification.
8    (a) In this Section:
9    "Major food allergen" includes milk, eggs, fish,
10crustaceans, tree nuts, wheat, peanuts, soybeans, and food
11ingredients that contain protein derived from these foods.
12    "Primarily engaged" means having sales of ready-to-eat
13food for immediate consumption comprising at least 51 percent
14of the total sales, excluding the sale of liquor.
15    "Restaurant" means any business that is primarily engaged
16in the sale of ready-to-eat food for immediate consumption.
17    (b) Each food service establishment shall be under the
18operational supervision of a certified food service sanitation
19manager in accordance with rules promulgated under this Act.
20    (c) By July 1, 1990, the Director of the Department of
21Public Health in accordance with this Act, shall promulgate
22rules for the education, examination, and certification of food
23service establishment managers and instructors of the food

 

 

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1service sanitation manager certification education programs.
2Beginning January 1, 2018, any individual who has completed a
3minimum of 8 hours of Department-approved training for food
4service sanitation manager certification, inclusive of the
5examination, and received a passing score on the examination
6set by the certification exam provider accredited under
7standards developed and adopted by the Conference for Food
8Protection or its successor organization, shall be considered
9to be a certified food service sanitation manager. Beginning
10January 1, 2018, any individual who has completed a minimum of
118 hours of Department-approved training for food service
12sanitation manager instructor certification, inclusive of the
13examination, and received a passing score on the examination
14set by the certification exam provider accredited under
15standards developed and adopted by the Conference for Food
16Protection or its successor organization, shall be considered
17to be a certified food service sanitation manager instructor. A
18food service sanitation manager certificate and a food service
19sanitation manager instructor certificate issued by the exam
20provider shall be valid for 5 years and shall not be
21transferable from the individual to whom it was issued. A food
22service sanitation manager certificate issued by the
23Department under this Section before January 1, 2018 is valid
24until the expiration date stated on the certificate.
25    For purposes of food service sanitation manager
26certification, the Department shall accept only training

 

 

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1approved by the Department and certification exams accredited
2under standards developed and adopted by the Conference for
3Food Protection or its successor.
4    Food service sanitation management training shall include
5allergen awareness.
6    (d) Unless otherwise provided, all certified food service
7sanitation managers employed by a restaurant must receive or
8obtain training in basic allergen awareness principles within
930 days after employment and every 3 years thereafter. Training
10programs must be accredited by the American National Standards
11Institute or another reputable accreditation agency under the
12ASTM International E2659-09 (Standard Practice for Certificate
13Programs). There is no limit to how many times an employee may
14take the training.
15    (e) Allergen awareness training must cover and assess
16knowledge of the following topics:
17        (1) the definition of a food allergy;
18        (2) the symptoms of an allergic reaction;
19        (3) the major food allergens;
20        (4) the dangers of allergens and how to prevent
21    cross-contact;
22        (5) the proper cleaning methods to prevent allergen
23    contamination;
24        (6) how and when to communicate to guests and staff
25    about allergens;
26        (7) the special considerations related to allergens

 

 

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1    from workstations and self-serve areas;
2        (8) how to handle special dietary requests;
3        (9) dealing with emergencies, including allergic
4    reactions;
5        (10) the importance of food labels;
6        (11) how to handle food deliveries in relation to
7    allergens;
8        (12) proper food preparation for guests with food
9    allergies; and
10        (13) cleaning and personal hygiene considerations to
11    prevent contaminating food with allergens.
12(Source: P.A. 99-62, eff. 7-16-15; 100-194, eff. 1-1-18;
13100-954, eff. 8-19-18.)
 
14    (410 ILCS 625/3.07 rep.)
15    Section 10. The Food Handling Regulation Enforcement Act is
16amended by repealing Section 3.07.