Bill Text: HI SB2264 | 2018 | Regular Session | Introduced
Bill Title: Relating To Health.
Spectrum: Partisan Bill (Democrat 4-0)
Status: (Introduced - Dead) 2018-01-22 - Referred to CPH. [SB2264 Detail]
Download: Hawaii-2018-SB2264-Introduced.html
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THE SENATE |
S.B. NO. |
2264 |
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TWENTY-NINTH LEGISLATURE, 2018 |
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STATE OF HAWAII |
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A BILL FOR AN ACT
RELATING TO HEALTH.
BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF HAWAII:
SECTION 1. Section 321-401, Hawaii Revised Statutes, is amended to read as follows:
"[[]§321-401[]] Findings and purpose. The purpose of this part is to establish a [non-enforcement]
program within the department of health to provide voluntary food safety
surveillance and control, and educational activities to assist the food service
industry and foodhandlers. The
legislature finds that education is necessary for attaining voluntary
compliance in food safety. Informed food
managers and foodhandlers are essential for the control of foodborne pathogens
in foods served to the public.
Restaurants,
catering services, delicatessens, markets, and other food purveyors employ
foodhandlers who need continuing education and training in food safety. Foodhandlers work with fresh, uncooked, or
prepared foods which may contain foodborne disease microorganisms that can
cause severe sickness to large numbers of people at the same time. It is the intent of the legislature to take
preventive measures through educational programs and analytical studies of
contamination outbreaks."
SECTION 2. Section 321-402, Hawaii Revised Statutes, is amended to read as follows:
"[[]§321-402[]] Food safety consultative and education
program[.]; employee instruction. (a)
There is established the food safety consultative and education program
within the department of health. The
department may place this program within any appropriate division.
(b) All food employees employed by a food
establishment, including lunch wagons and food trucks, must complete
instruction furnished by the department of health on safe food handling within
thirty days of commencing employment with a food establishment and
every three years thereafter. The
employment records of each employer or business must reflect the completion of every
instruction. The employment records of
each employee shall be open to inspection by an agent of the department of
health.
(c) Instruction on safe food handling may be
conducted by any means available, including online, live in-person, computer,
and classroom. Instruction must include,
at a minimum, instruction on the following:
(1) The
relationship between time and temperature with respect to foodborne illness,
including the relationship between time and temperature and microorganisms
during the various food handling preparation and serving states, and the type,
calibration, and use of thermometers in monitoring food temperatures;
(2) The
relationship between personal hygiene and food safety, including the
association of hand contact, personal habits and behaviors, and the food
employee's health to foodborne illness, and the recognition of how policies,
procedures, and management contribute to improved food safety practices;
(3) Methods of
preventing food contamination in all stages of food handling, including terms
associated with contamination and potential hazards prior to, during, and after
delivery;
(4) Procedures for
cleaning and sanitizing equipment and utensils; and
(5) Problems and
potential solutions associated with temperature control, preventing
cross-contamination, housekeeping, and maintenance.
(d) A food employee who obtains new employment
three or more years after receiving instruction from the previous employer must
retake instruction from the new employer.
[(b)] (e) The program shall be managed and staffed by
persons who are trained and experienced in public health aspects of food,
including food science, foodborne disease epidemiology, food microbiology, and
food sanitation.
[(c)] (f) Generic food safety information gained from
studies conducted as part of the program may be shared with foodhandlers in
certification workshops and food safety classes."
SECTION 3. All persons employed as food employees on the
effective date of this Act must complete the food safety consultative and
education program no later than ,
and every three years thereafter.
SECTION 4. Statutory material to be repealed is bracketed and stricken. New statutory material is underscored.
SECTION 5. This Act shall take effect upon its approval.
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INTRODUCED BY: |
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Report Title:
Health; Food; Safe Food Handling Instruction
Description:
Requires all employees who handle food while employed by a food establishment to complete instruction furnished by the department of health on safe food handling. Specifies contents of required instruction.
The summary description
of legislation appearing on this page is for informational purposes only and is
not legislation or evidence of legislative intent.
