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Environmental Health and Safety

Food Safety Training

ServSafe Food Manager Training

ISU Environmental Health And Safety instructs the 8 hour ServSafe Manager Course and proctors the ServSafe Exam to Illinois State University Employees only. EHS Staff are Instructor/Proctor certified through an accredited ServSafe Program. From the FDA Food Code. 2-102.12 (A) “The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM .”

Individuals who participate in the course training and successfully pass the ServSafe exam will become ServSafe Food Manager certified for a period of 5 years. ServSafe managers will continue to be certified through exams to prevent lapse in coverage.

EHS may offer the ServSafe course and exam to individuals outside the University in the future.

Food Handler Training

Illinois State University has developed IDPH-approved food handler training to provide affected University employees with required training in accordance with the Food Handling Regulation Enforcement Act (410 ILCS 625). The goal of this training is to provide food handlers with a basic understanding of food safety in order to prevent the potential for foodborne illness and provide safe food to customers. Food safety training provides food handlers with the knowledge and confidence to make educated and sound decisions in regard to food safety. Food Handler Training is only available to University employees/student food handlers, is free of charge, and is non-transferrable.

The Illinois Food Code (77 IAC 750) defines a food handler as a "food employee". A food employee is any individual working with unpackaged food, food equipment or utensils, or food-contact surfaces. All ISU food handlers must complete food handler training:

  • Within 30 days of initial hire
  • Every three years

This training consists of the following:

  1. Risk factors that increase the potential for foodborne illness;
  2. The recognition of how food handlers and management contribute to food safety;
  3. The relationship between time and temperature and microorganisms that cause foodborne illness;
  4. Methods of preventing food contamination in all stages of food handling;
  5. Date marking and labeling of food products;
  6. The type, calibration, and use of thermometers in monitoring food and equipment temperatures;
  7. Facility maintenance and procedures for cleaning and sanitizing equipment and utensils;
  8. Identification and prevention of cross contamination;
  9. The relationship between food handler health, personal hygiene, and food safety;
  10. Proper handwashing practices

To register yourself or a University employee(s) for Food Handler Training or to inquire about the training, contact Jared Johnson (309) 438-1476 or jsjohns7@IllinoisState.edu.