DPH eases food handler certification

The Department of Public Health has revised the Food Handler’s Certificate renewal date to coincide with the guest workers’ Annual Entry Permit renewals to save time and money.

According to Public Health Secretary Kevin Villagomez, resident food handlers will find the new system easier since it will only involve visiting one of the five private clinics — FHP, Island Medical Center, Marianas Medical Center, Pacific Medical Center and Saipan Health Clinic.

The new regulation requiring all workers handling food for public consumption to be medically-examined for communicable diseases and attend the basic Food Hygiene and Sanitation Workshop.

Mr. Villagomez said an employee must present two copies of I.D. picture to the clinician, who will provide the necessary documentation for both the Entry Permit and the Food Handler’s Screening Examinations. Clinicians will also provide food industry employees with a Food Handler’s Certification Application.

The Food Handler’s Application must be filled out by the employee and brought to a scheduled Food Handlers’ Workshop.

Once the health screening examination is completed, the employee will call the Bureau of Environmental Health to schedule a Food Handler’s Workshop with one of the bureau’s instructors.

At the workshop, the employee will simply present an ID picture, completed food handler’s certification application and $20 for the certification fee. The workshop is held at the Multi-Purpose building on Beach Road in Susupe.

Employees who have successfully passed the health screening and completed the workshop will be given a food handler’s certificate right after the workshop. Employees who have yet to present a “clean bill of health” will be denied be issued a certification.

But once they get a clearance from a licensed physician stating they have completed treatment, they can return to the bureau to attend the workshop and get the food handler’ certificate.

DPH had proposed the adoption of a new regulation in October 1998 the adoption of a new regulation requiring all workers who deal with food preparation undergo additional health testing once a year for various communicable diseases.

The regulation was aimed at controlling the spread of food-borne diseases in the community which can be passed on through the handling, processing and serving of food to the customers.

The regulation defines food handlers as any worker engaged in the handling, processing and manufacture of food like waitresses, waiters, bartenders, packers and cooks.