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It sets a purpose requiring supervisory food service personnel to understand safe storage, preparation, display, and service, and to train employees. It defines supervisory personnel and food service establishments, requires food service manager certification within 180 days, specifies documentation and examinations, sets compliance timelines after transfer or termination, and provides issuance, non-transferability, certificate expiration, and exemptions for only prepackaged foods and beverages.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/public-health-regulation-regulation-no317-02-an-administration-regulation-relating-to-the-regulation-of-food-service-establishment-managers-requiring-certification/340579/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/public-health-regulation-regulation-no317-02-an-administration-regulation-relating-to-the-regulation-of-food-service-establishment-managers-requiring-certification/340579.png","ImageObject",300,407,{"name":92,"@type":93},"Logic","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-22","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the purpose of Regulation No.317-02?","Question",{"text":112,"@type":113},"It requires certification for supervisory personnel of food service establishments within the Three Rivers District Health jurisdiction so they understand safe food handling and can train employees to help prevent foodborne illness and protect public health.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Who must obtain a food service manager’s certification, and by when?",{"text":117,"@type":113},"After 180 days from adoption, a food service establishment may not operate unless its food handling operation is under the immediate control of a person holding a valid food service manager’s certification.",{"name":119,"@type":110,"acceptedAnswer":120},"How can an applicant obtain a food service manager’s certificate?",{"text":121,"@type":113},"Applicants must provide documentation of knowledge of safe food handling and prevention of foodborne illness, such as a certificate from an independent testing agency showing a passing exam after at least 6 clock hours of classroom instruction. In-house sanitation training may qualify if minimum requirements and satisfactory documentation are provided, and managers must pass a written exam administered by the appointing authority or authorized 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KentuckyRegulation No.317-02  \nANADMINISTRATION REGULATION RELATING TO THE REGULATIONOF FOOD SERVICE ESTABLISHMENT MANAGERS REQUIRING  \nCERTIFICATION BE OBTAINED PERTAINING TO SAFE FOOD HANDLINGPRACTICES AND FOOD SAFETY INATTEMPTS TO REDUCE THEOCCURRENCE OF FOOD BORNE RELATED ILLNESSES.  \nWHEREAS,KRS 212.230 provides that a county Board of Health shall adoptsuch rules and regulations as may be necessary to protect the health and safety of thepeople or to effectuate the purposes of KRS Chapter 212 or any other law relating topublic health;and  \nWHEREAS,the Three Rivers District Board of Health believes it is appropriateand that it is their responsibility to first protect the public's health and secondly toprovide and promote food safety education among food service establishments.  \nNOW THEREFORE BE IT ORDAINED by the Three Rivers District Board of  \nHealth of Carroll,Gallatin,Owen,and Pendleton Counties of the Commonwealth ofKentucky:  \n# Section 1.PURPOSE\n\nThe purpose of this regulation is to require certification of supervisorypersonnel of food service establishments operating within the Three Rivers DistrictHealth jurisdiction;so that supervisory personnel shallhave knowledge of safetechniques for storage,preparation,display,and service of foods with the underlyingpurpose of preventing food borne illness and protecting the public health and so thatsupervisory personnel shall have knowledge to train employees under their supervisionregarding the same.  \n# Section 2.DEFINITIONS\n\nFor the purpose of this regulation:  \n(a).“Supervisory personnel”means individuals having supervisory,training,or management responsibilities as well as any other personworking in a food service establishment who may be in charge of foodpreparation or service with authority and responsibility to direct or controlsuch activities.  \n(b).“Food Service Establishment”means any fixed or mobile commercialestablishment that engages in the preparation and serving of ready-to-eatfoods in portions to the consumer,including,but not limited to thefollowing:restaurants,coffee shops,cafeterias,short order cafes,luncheonettes,grills,tea rooms,sandwich shops,soda fountains,taverns,bars,cocktail lounges,nightclubs,roadside stands,industrial feedingestablishments,private/public or non-profit organization or institutionsroutinely serving food,catering kitchens,commissaries,or similar placesin which food is routinely prepared for sale or service on the premises orelsewhere with or without charge.It does not include establishmentsserving beverages only,food vending machines,or retail food marketswhich only cut,slice,and prepare cold cut sandwiches for individualconsumption.  \n# Section 3.FOOD SERVICE MANAGER’S CERTIFICATION REQUIRED\n\n(a).After 180 days of the adoption of this regulation no person shalloperate a food service establishment unless its food handling operation isunder the immediate control of a person holding a valid food servicemanager's certification.This certification may be posted in a conspicuouslocation in the establishment or otherwise must be made available to thehealth authority upon request.Manager certifications will be verified bythe health authority upon conducting regular facility inspections.  \n(b).In order to obtain a food service manager's certificate,applicants forcertification must provide the appointing authority with documentationthat verifies their knowledge of safe food handling procedures and foodborne illness prevention.Satisfactory documentation may consist ofacertificate from an independent testing agency which certifies that theapplicant has achieved a passing score on an examination,which has beendesigned to measure the understanding and application of safe foodhandling techniques and practices upon completion of at least 6 clockhours of classroom instruction.Nothing in this regulation prohibits anyformal employer provided in-ho","cbCaipVvhIRtvqy7","https://ap.wps.com/l/cbCaipVvhIRtvqy7","pdf",133088,"English","# Section 1. PURPOSE\n# Section 2. DEFINITIONS\n## (a) “Supervisory personnel”\n## (b) “Food Service Establishment”\n# Section 3. FOOD SERVICE MANAGER’S CERTIFICATION REQUIRED\n## (a) Certification control and posting\n## (b) Obtaining a certificate through documentation and exams\n## (c) Compliance after termination or transfer\n## (d) Fees and fee exemptions\n# Section 4. ISSUANCE OF CERTIFICATES\n## (a) Issuance, expiration, and format\n## (b) Non-transferability\n# Section 5. EXEMPTIONS","[{\"question\":\"What is the purpose of Regulation No.317-02?\",\"answer\":\"It requires certification for supervisory personnel of food service establishments within the Three Rivers District Health jurisdiction so they understand safe food handling and can train employees to help prevent foodborne illness and protect public health.\"},{\"question\":\"Who must obtain a food service manager’s certification, and by when?\",\"answer\":\"After 180 days from adoption, a food service establishment may not operate unless its food handling operation is under the immediate control of a person holding a valid food service manager’s certification.\"},{\"question\":\"How can an applicant obtain a food service manager’s certificate?\",\"answer\":\"Applicants must provide documentation of knowledge of safe food handling and prevention of foodborne illness, such as a certificate from an independent testing agency showing a passing exam after at least 6 clock hours of classroom instruction. In-house sanitation training may qualify if minimum requirements and satisfactory documentation are provided, and managers must pass a written exam administered by the appointing authority or authorized representative.\"}]","Public Health Regulation - Regulation No.317-02 - An Administration Regulation Relating to the Regulation of Food Service Establishment Managers Requiring Certification | PDF",1790037487]