This is licensing based on paying fees and completing classes, not - as in health codes for restaurants - based on the cleanliness or safety of the work place.
Most states require food prep employees to carry some form of food safety certification.
Any additional checks are above and beyond this and other basic requirements.
Of course, there's a good reason that both exist in food prep. Downgrading a restaurant only after the typhoid outbreak isn't really serving the best interest of the public. And continuous monitoring/enforcement is too expensive.
Any additional checks are above and beyond this and other basic requirements.
Of course, there's a good reason that both exist in food prep. Downgrading a restaurant only after the typhoid outbreak isn't really serving the best interest of the public. And continuous monitoring/enforcement is too expensive.