In a move industry insiders say could mark the beginning of a national trend, Gov. Arnold Schwarzenegger signed new legislation requiring nearly all of the more than one million food handlers in the state of California to be certified in safe food handling procedures.

The new law, Senate Bill 602, was approved by lawmakers in a 74-1 vote in late August and then hung in limbo as the bill’s supporters wondered whether the governor would sign the bill despite the fact the California Assembly hasn’t passed a budget. 

Two years ago in the midst of yet another budget impasse, Schwarzenegger refused to sign any policy bills until the state’s massive budget shortfall was addressed.  The governor, whose term ends in January, signed the bill Monday; the budget, which still has not been passed, is 90 days late. 

Sponsored by Sen. Alex Padilla, D-Pacoima, SB 602 goes into effect June 11, 2011 and requires all food handlers working in restaurants and other food service facilities to be certified in safe food handling practices within 30 days of hire. 

Food handlers hired prior to the new law’s effective date will need to obtain certification before then.  Employees working at temporary facilities are exempt from the requirement. Currently, restaurants need only one person on staff to be so certified and that typically falls to a manager or someone in a similar position. 

Restaurants and retail businesses are required to maintain records documenting that their employees are properly certified, and employees will have to keep their certification current as long as they work in food service. 

For the sake of those who can’t get to a certification class, which will be handled by local agencies, the new law also specifies that at least one online version of the class will be made available. 

Industry groups and media have praised the bill.  The California Restaurant Association, which claims 22,000 member businesses, supported the measure from the beginning.

“[Senate Bill] 602 is lawmaking at its best,” said CRA President and CEO Jot Condie in a release.  “All stakeholders were at the table, working together toward a shared goal of ensuring food safety. We wanted a common-sense approach to training restaurant employees to safely handle food and to avoid a patchwork of local regulations.  SB 602 achieves both of these goals.”

The bill was based upon models already enforced in three Southern California counties. 

Following a Hepatitis A outbreak in San Diego in the 1980s, local government made certification of all food handlers mandatory.  The idea, said Liz Pozzebon, assistant director for the San Diego County Department of Environmental Health, was to increase safety by increasing knowledge about food safety procedures.  The result was a notable decrease in incidents of foodborne illness in San Diego restaurants. 

Over the years, the department has continued to monitor food handlers’ knowledge.  In 2003, Pozzebon said, 1,200 food service workers were surveyed about major violations and to determine what they knew “before better emphasizing food-safety risk factors during inspections and on food handler training materials.”  Five years later, the survey was repeated and the department found a decrease of more than 60 percent in violations at retail establishments and a 50 percent increase in food handler knowledge, she said.

“The most successful businesses, food safety-wise, are those that have good procedures and training in force, reinforced by the presence of a food safety manager,” Pozzebon said. 

Similar programs in Florida, Oregon, and Washington have resulted in dramatic improvements, according to figures from Padilla’s office.  “A study by the Florida Department of Health found that the Florida state food handler program has lowered foodborne illness by an average of 7 percent a year since its inception – a total reduction of 79 percent in one decade.”

  • J. Huston

    How will this law effect Culinary Arts Schools and Culinary Training Programs that run restaurants or food service operations?

  • As a consultant to restaurants/clubs, and an instructor/proctor for ServSafe Food Management and Responsible Alcohol Service, I see the differences on a daily basis..Units with trained personnel as compared to those without.!! Day and night!
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  • Michael Bulger

    As a former culinary student and cook, I applaud this. Most of the certification process is common knowledge and the training will help to fill in the spots where knowledge is lacking.
    I imagine all culinary programs require students to be certified by the time they graduate and most likely all require it as one of the initial classes. It can be done in a day.
    I’m also pleased to see that the law requires at least one training program offered to cost no more than $15.

  • Alex Padilla’s SB 602 requires food handlers to get a license to flip burgers for minimum wage, but none to mis-manage the state for $95,281/year.
    While this bill may bring in millions of dollars of “easy money” for the government, it is taking money out of the pockets of 1.4 million hard working Californians that need it the most. Alex Padilla’s priorities are counterproductive. He’s not addressing California’s huge budget deficit that the Federal government may not cover, and the flood of businesses and desperately needed jobs that are leaving the state.
    More importantly, who do you trust to make sure the food you purchase at a restaurant is prepared safely? The restaurant that wants your continued business or the politicians in Sacramento, who have racked up a $600 billion debt, and were 100 days late in passing the state budget?
    For more information about Adrian Galysh’s campaign, please visit:

  • roy

    if its required by law, is the restraunt owner requiered to pay for the test?

  • When running food demos in retail locations, my brand ambassadors must have their certificate to sample food. My question, and the information I am having difficulty finding, is whether the representatives need to have certification to serve samples of non-alcoholic beverages?

  • I’m the chef of The salvation Army ARC. I do have 7 men who come through the kitchen. The men rotate through this job every 8 weeks. My question is what type of operations are excluded. Would the ARC be excluded, I have no employees, just me, and I’m already serve safe certified.

  • How will this effect charitable organizations such as soup kitchens that rely on hundreds of volunteers?

  • Roay

    How does this impact facilities that use volunteers on a rotating basis, but are never employed.

  • Sherry

    Does this included Non Profit Organization that put on a Dinner once a month to raise monies for that organization. They also cook and sell hamburgers once a year to help little leagues and other youth sports organiziation raise moneis.Do all of the members that cook the food and thoes members that dish up the food all have to be certified. Every one is a volunteer and there are no paid employees.

  • Strawberry

    I understand implementing this for cooks & prep-cooks but wait staff do not touch food at all. They only serve what’s on the plates. I really see no need for wait staff to have to know what temperatures TCS foods have to be refrigerated at, or the proper way to unthaw chicken bnefore cooking. Somebody explain this to me

  • Suppose you are unemployed and you need a job and are interested in a fast food job. I already got told by one place that I can’t be interviewed until I get the card. I believe that there will be many, like me, who cannot afford the get the card until after they are hired and make some money.