Do you produce, handle, or distribute food? Do you come into direct or indirect contact with this food (via food-contact items, such as plates or cutlery)? Would you like to work in the kitchens of restaurants, cafeterias, and cafés, or in institutional food service facilities?

If so, you’ll need a certificate from the public health department that’s no more than 3 months old. This certificate confirms your successful completion of training on infection control measures.

The goal of the training is to enable you to recognize your own symptoms of infectious diseases—or those of your coworkers—at an early stage. You should also be able to prevent the spread of infection and contamination of food, and assess when you are no longer permitted to perform your duties if certain symptoms are present.

The certificate is issued either by the public health department or by a physician authorized by the public health department.