“Food safety program” means any city, county, or city and county program that requires, at a minimum, either of the following:
(a) The training of one or more individuals, whether denominated as “owners,” “managers,” “handlers,” or otherwise, relating in any manner to food safety issues.
(b) Individuals to pass a food safety certification examination.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)