Allyson Hall is the general manager of Moe's in Bowling Green. She says: "I think it helps across the board. Keep all foods safe. The handling, the food procedures."
The Barren River Area District Health Department has a new plan that will require all the restaurants in the region to have at least one manager on staff certified in food-handling safety.
Barry Turner is the director of BRADD's Environmental branch. He says: "It is somewhere in the neighborhood of 930 restaurants."
While some are excited about it. Hall says: "I think it'll wizen a lot of people. And hopefully let them know how important it is to be careful with your food procedures."
Not everyone is sure about the plan. Donita Wimpee says: "But people like me who have independent restaurants, everytime we turn around we're going to be training somebody because they move on so much."
Wimpee is the owner of Donita's Country Diner. She believes there should be other safety precautions.
Wimpee says: "Years ago you had to have a shot and everything. You had to be checked before you could even work."
Other cities around the state have similar regulations. The regulation for our area went into effect on October 1st, but there is still time for restaurants to get their managers trained.
Turner says: "In this 13 month period between October 1st 2005 and January 1st 2007 this is our training period."
The health department says by incorporating the Certified Food Manager program the scores at restaurants should also benefit. But the primary concern is providing restaurant managers with training to supervise their employees in food safety and hygienic practices.
The new Certified Food Manager program will also incorporate other establishments that serve food, such as schools, nursing homes and hospitals.