Food Service Sanitation Management Course (FSSMC)

What is the FSSMC?

The FSSMC is a course designed to provide certification (and recertification) of those in the food service industry. The course provides training on food safety and handling, as well as a better understanding of why these things are important and the consequences that can occur.

Who has to have the FSSMC?

There are 3 categories of food establishments* and each have differing requirements regarding who is certified and how long a certified person must be on-site during business hours.

• Category I establishments must have a certified food service manager on the premises at all times that food is being prepared.
• Category II establishments must have a certified food service manager on duty 30 hours per week (or, if the business is open less than 30 hours, a FSM must be on site the whole time.)
• Category III establishments are not required to have a certified food service manager.

How much does the course cost?

The cost of the 15 hour FSSMC is $95.00. The cost for recertification (5 hour refresher course) is $35.00.

Who teaches the FSSMC?

The FSSMC course through the Douglas County Health Department is taught by Lana Sanstrom who is a Certified Food Service Sanitation Manager Instructor.

Exemptions and Provisions:

• New food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall provide documentation of enrollment in an approved course to be completed within 90 days.
• Food service establishments which are not in compliance of having FSSMC staff because of employee turnover shall have 90 days from the date of loss of certified personnel to comply.

* There are three categories of food establishments:

• Category I Establishments are establishments that present a relatively high risk of causing a foodborne illness. Typically, food is made in large quantities, cooled and reheated. Category I establishments may also serve immuno-compromised individuals such as children under the age of 4 and the elderly.
• Category II Establishments are establishments that present a medium relative risk of causing foodborne illness. Typically, the food is made and served that day with all leftovers being discarded.
• Category III Establishments are establishments that present a low relative risk of causing foodborne illness. The foods sold are usually prepackaged and the customer heats them is necessary. There is no complex food preparation.