On Nov. 23, then-Governor Ed Rendell signed into law Act 106 of 2010, which clarifies and strengthens oversight of food safety inspections for all retail food facilities, or restaurants and retail food stores, by amending the 1945 Public Eating and Drinking Place Act and the 1994 Food Act. Consumer food safety will be greatly enhanced by the implementation of this Act, which updated current food safety laws to reflect modern food science, eliminates duplication of inspections, provides for uniform inspection and addresses other deficiencies in the current food safety laws. This new law became effective on January 22, 2011. Here is the original press release from the Pennsylvania Department of Agriculture. Food Safety Fact Sheet Act 106  

“The Act requires one supervisory employee per establishment to become certified in food safety and sanitation. It does not require the certified person to be on premises during all hours of business.”

Because foodborne illnesses and disease are important to know about, we know the food safety certification program is worthwhile for anyone who comes in contact with food. It is important to know that, according to the National Restaurant Association® Servsafe® food certification program that food becomes unsafe due to these factors:

• Foods can be obtained from unsafe sources,
• Foods may not be cooked adequately,
• Foods may be held at incorrect temperatures,
• Equipment may be contaminated and
• Poor personal hygiene may exist.

The establishment selling food is supposed to display the food handling certification so Customers can be confident that the establishment is complying with the intention of food safety practices. About a month ago, this article about the food handler certification program at the Lancaster County prison reinforced the need for food safety, too.

Editor