Council hears public testimony on proposed food-safety code update, certification requirement draws questions over fees and scope

City health officials and industry stakeholders presented a proposed rewrite of Chapter 11 (Food Inspection and Protection) during a public hearing that would adopt the Nebraska food code and the Nebraska Pure Food Act by reference and add a countywide food-handler certification requirement.

Adam Carlson, supervisor of food safety and compliance at the Douglas County Health Department, said the municipal code needs updating because the current chapter dates from the 1970s. Carlson said the proposed changes would bring Omaha into compliance with state statute, strike redundant or conflicting language, and add a requirement that all food handlers in Douglas County obtain a food-handler certification. "A trained and knowledgeable food handling staff is the primary intervention to prevent foodborne illness," Carlson said, noting national Centers for Disease Control figures about foodborne illness and a study on training and compliance.

The proposed rule would create three tiers of training delivered online by the county (basic, prep-cook and shift-manager), with the shift-manager module estimated at up to six hours and certificates valid for two years; the certified food protection manager required by state statute would generally follow existing third-party ANSI-accredited programs and typically be renewed every five years. Carlson said the county plans to work with the University of Nebraska–Lincoln to develop and host the local training and noted the proposal had review-board input from the Omaha Restaurant Association, Nebraska Hospitality Association and the Douglas County Board of Health.

Council members and public commenters raised concerns about cost and logistics. Council members asked whether the $20 per-person fee and two-year renewal schedule would create a barrier for 15- to 17-year-old entry-level workers and small businesses; Carlson confirmed the county had not proposed waivers and said the fee covered hosting and translation work to expand training beyond English and Spanish. The draft ordinance, as presented, would allow employees up to 30 days after hire to complete the training; volunteers and some school food employees were described as exempt or addressed separately under state statute.

Several council members urged further outreach to restaurant owners and expressed interest in alternative fee structures, including folding costs into existing permit fees rather than charging employees directly. Carlson said Lincoln, Neb., had recertified about 15,000 food handlers a year and that Omaha could expect a larger number proportionally; he said county staffing needs could increase to support verification and enforcement and that revenue could be used to expand language access and develop additional modules (farmers markets, temporary events).

No final vote was taken. The public hearing was held; council members asked staff to provide follow-up information on outreach to industry groups, the potential scale of training demand, waiver or subsidy options for youth or low-income workers, and clarifications on permit-exempt events such as church or volunteer-run fundraisers.

Ending: The council will consider the ordinance at a future meeting after staff provides the requested follow-up on outreach, costs, exemptions and enforcement implications.