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§ 6503. Certification programs

Purdon's Pennsylvania Statutes and Consolidated StatutesTitle 3 Pa.C.S.A. AgricultureEffective: January 24, 2011

Purdon's Pennsylvania Statutes and Consolidated Statutes
Title 3 Pa.C.S.A. Agriculture
Part VII. Quality and Labeling
Chapter 65. Food Employee Certification
Effective: January 24, 2011
3 Pa.C.S.A. § 6503
§ 6503. Certification programs
(a) (Reserved).
(b) (Reserved).
(c) Certification programs.--The department shall recognize certification programs including examinations developed under those programs that are evaluated and listed by an accrediting agency that has been recognized by the Conference for Food Protection as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Program.
(c.1) (Reserved).
(d) Certification of employees.--An employee shall be certified following demonstration of food safety protection knowledge by the successful completion of an examination conducted by or pursuant to an accredited certification program recognized by the department under subsection (c). A retail food facility shall have a period of three months after licensing under Ch. 57 Subch. A (relating to retail food facility safety) within which to comply with this chapter.
(e) Preemption.--Except as provided in subsection (f), the regulation of food safety protection and training standards for employees of retail food facilities is preempted by the Commonwealth.
(f) Local programs.--Any food employee certification program established by a county, city, borough, incorporated town or township prior to September 1, 1994, may remain in effect.


1994, Dec. 12, P.L. 903, No. 131, § 1, effective in 90 days. Amended 2000, Dec. 20, P.L. 934, No. 124, § 1, effective in 60 days; 2002, Dec. 9, P.L. 1495, No. 190, § 5, imd. effective; 2010, Nov. 23, P.L. 1039, No. 106, § 2, effective in 60 days [Jan. 24, 2011].
3 Pa.C.S.A. § 6503, PA ST 3 Pa.C.S.A. § 6503
Current through Act 13 of the 2024 Regular Session. Some statute sections may be more current, see credits for details.
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