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410 IAC 7-21 Section 37 - Personnel Training

  1. Personnel responsible for identifying sanitation failures or food contamination shall have an educational background or experience, or a combination thereof, to provide a level of competency necessary for production of unadulterated, honestly presented, safe food. Food employees and supervisory personnel involved in food processing shall receive appropriate training in proper food-handling techniques, foodborne illness prevention, and food protection principles and be informed of the danger of poor personal hygiene and insanitary practices.

  2. Competent supervisory personnel shall be clearly assigned responsibility for assuring compliance by all food employees engaged in food processing with all requirements. Supervisory personnel shall hold a certification or be trained at a minimum in the following areas of knowledge as are applicable to the operations conducted at the wholesale food establishment:

  1. The relationship between the prevention of foodborne disease and the personal hygiene of a food employee.

  2. Responsibility of supervisory personnel for preventing the transmission of foodborne disease by a food employee who has an illness or medical condition that may cause foodborne disease.

  3. Symptoms associated with the diseases that are transmissible through food.

  4. Required food temperatures and times for safe cooking, cooling and reheating of potentially hazardous foods and refrigerated storage temperatures include those for meat, poultry, eggs, and fish.

  5. The relationship between the prevention of foodborne illness and the management and control of the following:

  1. Cross contamination.

  2. Hand contact with ready-to-eat foods.

  3. Handwashing.

  4. Maintaining the wholesale food establishment in a clean condition and in good repair.

  1. The correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.

  2. Poisonous or toxic materials identification and the procedures necessary to ensure that they are safely stored, dispensed, used and disposed of according to law.

  3. Knowledge of important processing points in the operation from purchasing through sale or service.

  4. The principles and details of a HACCP plan, if used, or if required by federal or state law, or if an agreement between the department and the establishment exists.

  5. Water sources identification and measures taken to ensure that it remains protected from contamination, such as providing protection from backflow and precluding the creation of cross-connections.