Food Safety Education

In July 2014 the Teton Health District passed a new Rule for Food safety. This rule establishes a requirement for mandatory education for each licensed establishment beginning January 1, 2015. The Rule for Food Safety requires that each licensed establishment has at least one employee with supervisory and management responsibility who is a certified food protection manager. This person must show proficiency of required information through passing a test. Certain establishments with limited food preparation may be required to have a lesser certification or may be exempt from this requirement.

Person in Charge

In addition (as in previous Food Rules) each establishment must also always have a person in charge (PIC). If the designated PIC cannot answer basic food safety questions and/or the establishment has at least 1 critical violation the establishment will be required to have at least 1 person per shift who has taken and passed a Food Handler class.

For more information on the food safety training requirement, please reference Chapter 1 sections 9-12 of the new Food Rule (PDF).

American National Standards Institute Accreditation

We recognize programs that have been accredited by the American National Standards Institute (ANSI). This independent agency accredits programs based on the conference for Food Protection Accreditation Standards.

ServSafe Food Manager Exam Information

What: The Teton County Health Department proctors a Food Manager exam. We are certified to proctor Food Manager exams through ServSafe and StateFoodSafety, thought the most commonly used company in the area is ServSafe. Other organizations that offer the certification include the National Registry for Food Safety Professionals, Prometric, and Learn2Serve.

Why: Most restaurants and businesses that serve foods or beverages are required to have at least one person on staff with a Food Manager certification. The certification verifies that a person-in-charge has sufficient food safety knowledge to help protect the public from foodborne illness. 

When: 1st and 3rd Monday of each month at 10 AM. Please call or email our office if you would like to sign up. We have limited testing capacity, and you must reserve your space in advance.