Food Service Sanitation Management Course
What is the Food Service Sanitation Management Course (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 $85.00. The cost for recertification (5 hour refresher course) is $30.00.
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.