The National Park Service (NPS) operates and maintains approximately: 1700 potable drinking water systems, 1000 wastewater treatment facilities, an estimated 7000 onsite waste disposal facilities; regulates 500 food service operations; and provides innumerable water/wastewater/food service operations for backcountry NPS operations.
There are 1700 NPS employees handling an annual visitation of 270 million Park visitors. It is estimated that 1.5 million meals are served annually in the backcountry of the Colorado Plateau alone.
The National Park Service requires food safety training for its’ food service employees to reduce the risk of waterborne and foodborne illnesses and recognizes third party food safety training.
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Recommendations
To minimize the potential of a waterborne, foodborne or vectorborne disease outbreak, the Public Health Program of the National Park Service recommends the following minimum and suggested food safety training and/or certification requirements:
Park Concessions Staff
- Food Safety Certification Course (16 hours)
- Concessions Pricing and Evaluation
Food Concession Operators (Front and Backcountry)
Managers/Shift Supervisors:
- Food Safety Course (16 hours)
- HACCP Course (16 hours)
- Kitchen Design Course (24 hours)
- NPS Backcountry Sanitation Fact Sheet
- Food Protection Manager Certification or
- Certified Food Safety Professional Credentialing
- HACCP Certification
Permanent Food Service Workers:
- Food Handlers Course (8 hours)
- NPS Backcountry Sanitation Fact Sheet
- Food Handlers Certification
Seasonal Food Service Workers:
- Food Employee Certification/Training Course (4 hours, can be in-house)
- NPS Backcountry Sanitation Fact Sheet
NPS Trail and Fire Crews Kitchen Staff
- Food Handlers Course (8 hours)
- NPS Backcountry Sanitation Fact Sheet
- Food Handlers Certification
Source: National Park Service: https://www.nps.gov/public_health/admin/training.htm
