Food Certifications Policy

Policy

Federal, state, and local laws require certain certifications for employees in food service operations. Department managers are responsible for ensuring that all employees have the required food certifications for areas worked.

This policy includes a “Required Food Certifications List” so that managers and employees are aware of which food certifications are required.

Required Food Certifications List

Certification	Required For	Certification-Specific Policies and Procedures
Food Handler's Permit	All employees that work with food that do not have the ServSafe certification.	Students applying to work for BYU Dining Services must take the BYU Food Handler’s permit course after the employment offer has been extended but before their first day of work. Each area is responsible for ensuring that their student employees maintain a current Food Handler’s permit, which needs to be renewed every three years. Dining Services will cover the expense for the training and permit and compensate employees for the time spent taking the course/exam.
HAZCOM	All employees that work with food.	Must be completed within 30 days of employment. Training includes online portion and in-person training with supervisor for specific chemicals used in area assigned.
ServSafe	All full-time employees that work with food	The Dining Services Executive Chef will set up a schedule with managers to certify employees. At least one manager at each food establishment is required to have this certification.

Additional Information

Revision History

1/17/2024 - New policy approved by the Dining Executive Team. This replaces chapters 9.7, 12.1, and 25.1 of the old employee handbook.

Food Certifications Policy

Policy

Required Food Certifications List

Additional Information

Revision History

Policies

Standard Operating Procedures

Area Handbooks