Marion County Food Worker Licensing Procedure: Introduction

The dining public expects safe food. Marion County food establishments work to meet these expectations. Food workers are an essential part of food safety. Marion County Health Department and Home Health Agency is committed to serving the public interest in reducing the risk of food borne illness. Food safety education of food workers is one tool used to reduce the risk of food borne illness.

Marion County Commissioners in 1995 adopted a food ordinance for the county. This ordinance was revised in 2000. Section Five of the ordinance requires food workers to receive certification of completion of food safety training. Section Five reads as follows:

Section five
Training of food workers

Persons-in-charge as defined by the code shall be required to receive certification of completion of a food safety course approved by the regulatory authority or have been certified by an accredited program. Procedures and requirements for approval of courses can be obtained from the regulatory authority.

Food workers shall be required to receive certification of completion of food safety training approved by the regulatory authority. Procedures and requirements for approval of training can be obtained from the regulatory authority. Exceptions to this are persons-in-charge and food workers of temporary food stands when approved by regulatory authority.

A person-in-charge is defined in the food ordinance as: The individual present at a food establishment who is responsible for the operation at the time of inspection

A food worker is defined in the food ordinance as: An individual working with unpackaged food, food equipment, or utensils, or food contact surfaces.

Marion County Health Department and Home Health Agency is committed to meeting the requirements of Section Five of the Marion County Food Ordinance. Stakeholders in this commitment are food establishments, food workers, the dining public, and the health department. Efforts have been made to implement the requirements of Section Five with minimal burden to the food establishment and food worker. The dining public will be instrumental in increasing the food safety awareness of food workers.