by Doug Powell
There are proposed changes coming down the line for New Mexico restaurants, regulations that impact how food is heated and training requirements for restaurant employees.
For example, each restaurant must have a Certified Food Protection Manager (CFPM), a food safety certification achieved through taking courses and passing an exam.
Also new is that restaurant employees working directly with food, such as those that deal with unpackaged foods and food equipment, must take a basic food safety course. The course will cover such topics as preventing cross-contamination in food and how to property clean and sanitize.
After the course is completed, the person will get his or her Food Handlers Card, which would be required after 30 days of working in a restaurant. The cost to the employee will be between $15 and $35.
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