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Permalink Reply by Jarred Hoffpauir on January 7, 2010 at 9:10am

Not from Chicago but its pretty standard practice to have one person with a food service card on site when ever there is food to be handled. Honestly its a pretty easy class and if people dont know that stuff I would not want them preparing or handling my food anyway.

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Permalink Reply by Jason Shipley on January 7, 2010 at 9:20am

Sean do you have the lint to were you saw this? My understanding is if your are a category 1 risk then you have to have a sanitation manager on at all times but 2 and 3 only require one to be employed and work X number of hours a week.

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Permalink Reply by Sean on January 7, 2010 at 9:26am

Here's the link...it's somewhat vague and does say "retail food establishments", which might not include coffee shops.

City Of Chicago Site

Jason Shipley said:

Sean do you have the lint to were you saw this? My understanding is if your are a category 1 risk then you have to have a sanitation manager on at all times but 2 and 3 only require one to be employed and work X number of hours a week.

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Permalink Reply by Jay Caragay on January 7, 2010 at 2:31pm

It's not uncommon but it is a pain in the butt for small establishments. ServSafe training costs about $200 per person and for the small operator, that can add up quickly.

One route is to take the test yourself, score 90 or above, then take the trainer certification course. You can then instruct your own ServSafe classes and hold them for your staff. Cuts the cost of training in half and you can go out and instruct other people and charge them $200 for the class.

The initial course itself is two days. Recertification (after 2-3 years, depending on your jurisdiction) is a one-day class. Training certification is also a one day class.

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