[Ord. No. 18-01, 2-1-2018]
A.
Responsibility.
1.
Assignment.
a.
Except as specified in Subsection (A)(1)(b) of this Section, the PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.Pf
b.
In a FOOD ESTABLISHMENT with two (2) or more separately PERMITTED
departments that are the legal responsibility of the same PERMIT HOLDER
and that are located on the same PREMISES, the PERMIT HOLDER may,
during specific time periods when food is not being prepared, packaged,
or served, designate a single PERSON IN CHARGE who is present on the
PREMISES during all hours of operation, and who is responsible for
each separately PERMITTED FOOD ESTABLISHMENT on the PREMISES.Pf
B.
Knowledge.
1.
Demonstration. Based on the RISKS inherent to the FOOD operation,
during inspections and upon request the PERSON IN CHARGE shall demonstrate
to the REGULATORY AUTHORITY knowledge of foodborne disease prevention,
application of the HAZARD Analysis and CRITICAL CONTROL POINT principles,
and the requirements of this Code. The PERSON IN CHARGE shall demonstrate
this knowledge by:
a.
Complying with this Code by having no violations of PRIORITY
ITEMS during the current inspection;Pf
b.
Being a certified FOOD protection manager who has shown proficiency
of required information through passing a test that is part of an
ACCREDITED PROGRAM;Pf or
c.
Responding correctly to the inspector's questions as they
relate to the specific FOOD operation. The areas of knowledge include:
(1)
Describing the relationship between the prevention
of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;Pf
(2)
Explaining the responsibility of the PERSON IN
CHARGE for preventing the transmission of foodborne disease by a FOOD
EMPLOYEE who has a disease or medical condition that may cause foodborne
disease;Pf
(3)
Describing the symptoms associated with the diseases
that are transmissible through FOOD;Pf
(4)
Explaining the significance of the relationship
between maintaining the time and temperature of TIME/TEMPERATURE CONTROL
FOR SAFETY FOOD and the prevention of foodborne illness;Pf
(5)
Explaining the HAZARDS involved in the consumption
of raw or undercooked MEAT, POULTRY, EGGS, AND FISH;Pf
(6)
Stating the required FOOD temperatures and times
for safe cooking of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including
MEAT, POULTRY, EGGS, and FISH;Pf
(7)
Stating the required temperatures and times for
the safe refrigerated storage, hot holding, cooling, and reheating
of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;Pf
(9)
Describing FOODS identified as MAJOR FOOD ALLERGENS
and the symptoms that a MAJOR FOOD ALLERGEN could cause in a sensitive
individual who has an allergic reaction;Pf
(11)
Explaining correct procedures for cleaning and
SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;Pf
(12)
Identifying the source of water used and measures
taken to ensure that it remains protected from contamination such
as providing protection from backflow and precluding the creation
of cross connections;Pf
(13)
Identifying POISONOUS OR TOXIC MATERIALS in the
FOOD ESTABLISHMENT and the procedures necessary to ensure that they
are safely stored, dispensed, used, and disposed of according to LAW;Pf
(14)
Identifying CRITICAL CONTROL POINTS in the operation
from purchasing through sale or service that when not controlled may
contribute to the transmission of foodborne illness and explaining
steps taken to ensure that the points are controlled in accordance
with the requirements of this Code;Pf
(15)
Explaining the details of how the PERSON IN CHARGE
and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required
by the LAW, this Code, or an agreement between the REGULATORY AUTHORITY
and the FOOD ESTABLISHMENT;Pf
(17)
Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES,
and CONDITIONAL EMPLOYEES comply with reporting responsibilities and
EXCLUSION or RESTRICTION of FOOD EMPLOYEES.Pf
2.
Certified Food Protection Manager.
a.
At least one (1) EMPLOYEE that has supervisory and management
responsibility and the authority to direct and control FOOD preparation
and service shall be a certified FOOD protection manager who has shown
proficiency of required information through passing a test that is
part of an ACCREDITED PROGRAM.
b.
This Section does not apply to certain types of FOOD ESTABLISHMENTS
deemed by the REGULATORY AUTHORITY to pose minimal risk of causing,
or contributing to, foodborne illness based on the nature of the operation
and extent of FOOD preparation.
3.
Food Protection Manager Certification.
a.
A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of FOOD Protection Manager Certification Programs is deemed to comply with Subsection (B)(1)(b) of this Section.
b.
A FOOD ESTABLISHMENT that has an EMPLOYEE that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of FOOD Protection Manager Certification Programs is deemed to comply with Subsection (B)(2) of this Section.
C.
Duties.
1.
Person In Charge. The PERSON IN CHARGE shall ensure that:
a.
FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under Section 225.320(B)(11);Pf
b.
PERSONS unnecessary to the FOOD ESTABLISHMENT operation are
not allowed in the FOOD preparation, FOOD storage, or WAREWASHING
areas, except that brief visits and tours may be authorized by the
PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and
SINGLE-USE ARTICLES are protected from contamination;Pf
c.
EMPLOYEES and other PERSONS such as delivery and maintenance
PERSONS and pesticide applicators entering the FOOD preparation, FOOD
storage and WAREWASHING areas comply with this Code;Pf
d.
EMPLOYEES are effectively cleaning their hands, by routinely
monitoring the EMPLOYEES' handwashing;Pf
e.
EMPLOYEES are visibly observing FOODS as they are received to
determine that they are from APPROVED sources, delivered at the required
temperatures, protected from contamination, UNADULTERED, and accurately
presented, by routinely monitoring the EMPLOYEES' observations
and periodically evaluating FOODS upon their receipt;Pf
f.
EMPLOYEES are verifying that FOODS delivered to the FOOD ESTABLISHMENT
during non-operating hours are from APPROVED sources and are placed
into appropriate storage locations such that they are maintained at
the required temperatures, protected from contamination, unADULTERATED,
and accurately presented;Pf
g.
EMPLOYEES are properly cooking TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, being particularly careful in cooking those FOODS known to cause severe foodborne illness and death, such as EGGS and COMMINUTED MEATS, through daily oversight of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under Section 225.180(C)(1) and Section 225.210(B)(1)(b);Pf
h.
EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE
CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption
within four (4) hours, through daily oversight of the EMPLOYEES'
routine monitoring of FOOD temperatures during cooling;Pf
i.
CONSUMERS who order raw; or partially cooked READY-TO-EAT FOODS of animal origin are informed as specified under Section 225.140(C)(1) that the FOOD is not cooked sufficiently to ensure its safety;Pf
j.
EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT
and UTENSILS before they are reused, through routine monitoring of
solution temperature and exposure time for hot water SANITIZING, and
chemical concentration, pH, temperature, and exposure time for chemical
SANITIZING;Pf
k.
CONSUMERS are notified that clean TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets as specified under Section 225.110(D)(6);Pf
l.
N0 Except when APPROVAL is obtained from the REGULATORY AUTHORITY as specified in Section 225.110(A)(1)(e), EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT;Pf
m.
EMPLOYEES are properly trained in FOOD safety, including FOOD
allergy awareness, as it relates to their assigned duties;Pf
n.
FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under Section 225.050(A)(1);Pf and
o.
Written procedures and plans, where specified by this Code and
as developed by the FOOD ESTABLISHMENT, are maintained and implemented
as required.Pf
[Ord. No. 18-01, 2-1-2018]
A.
Responsibility Of Permit Holder, Person In Charge, And Conditional
Employees.
1.
The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL
EMPLOYEES to report to the PERSON IN CHARGE information about their
health and activities as they relate to diseases that are transmissible
through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report
the information in a manner that allows the PERSON IN CHARGE to reduce
the risk of foodborne disease transmission, including providing necessary
additional information, such as the date of onset of symptoms and
an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE
or CONDITIONAL EMPLOYEE:
a.
Has any of the following symptoms:
(1)
Vomiting;P
(2)
Diarrhea;P
(3)
Jaundice;P
(4)
Sore throat with fever;P or
(5)
A lesion containing pus such as a boil or infected
wound that is open or draining and is:
(a)
On the hands or wrists, unless an impermeable cover
such as a finger cot or stall protects the lesion and a SINGLE-USE
glove is worn over the impermeable cover;P
(b)
On exposed portions of the arms, unless the lesion
is protected by an impermeable cover;P or
(c)
On other parts of the body, unless the lesion is
covered by a dry, durable, tight-fitting bandage;P
c.
Had a previous illness, diagnosed by a HEALTH PRACTITIONER,
within the past three (3) months due to Salmonella Typhi, without
having received antibiotic therapy, as determined by a HEALTH PRACTITIONER;P
d.
Has been exposed to, or is the suspected source of, a CONFIRMED
DISEASE OUTBREAK, because the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE
consumed or prepared FOOD implicated in the outbreak, or consumed
FOOD at an event prepared by a PERSON who is infected or ill with:
(1)
Norovirus within the past forty-eight (48) hours
of the last exposure;P
(2)
SHIGA TOXIN-PRODUCING ESCHERICHIA COLI or Shigella
spp. within the past three (3) days of the last exposure;P
(3)
Salmonella Typhi within the past fourteen (14)
days of the last exposure;P or
(4)
Hepatitis A virus within the past thirty (30) days
of the last exposure;P or
e.
Has been exposed by attending or working in a setting where
there is a CONFIRMED DISEASE OUTBREAK, or living in the same household
as, and has knowledge about, an individual who works or attends a
setting where there is a CONFIRMED DISEASE OUTBREAK, or living in
the same household as, and has knowledge about, an individual diagnosed
with an illness caused by:
(1)
Norovirus within the past forty-eight (48) hours
of the last exposure;P
(2)
SHIGA TOXIN-PRODUCING ESCHERICHIA COLI or Shigella
spp. within the past three (3) days of the last exposure;P
(3)
Salmonella Typhi within the past fourteen (14)
days of the last exposure;P or
(4)
Hepatitis A virus within the past thirty (30) days
of the last exposure.P
2.
The PERSON IN CHARGE shall notify the REGULATORY AUTHORITY when
a FOOD EMPLOYEE is:
a.
Jaundiced;Pf or
b.
Diagnosed with an illness due to a pathogen as specified under Subsection (A)(1)(b)(1) - (6) of this Section.Pf
3.
The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE:
a.
Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subsection (A)(1)(a) - (c) of this Section, is prohibited from becoming a FOOD EMPLOYEE as until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under Section 225.050(C);P and
b.
Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a highly SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subsection (A)(1)(d) - (e) of this Section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under Section 225.050(C)(9).P
4.
The PERSON IN CHARGE shall ensure that a FOOD EMPLOYEE who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under Subsection (A)(1)(a) - (e) of this Section is:
5.
A FOOD EMPLOYEE OR CONDITIONAL EMPLOYEE shall report to the PERSON IN CHARGE the information as specified under Subsection (A)(1) of this Section.Pf
B.
Exclusions And Restrictions. The PERSON IN CHARGE shall EXCLUDE or
RESTRICT a FOOD EMPLOYEE from a FOOD ESTABLISHMENT in accordance with
the following:
1.
Except when the symptom is from a non-infectious condition,
EXCLUDE a FOOD EMPLOYEE if the FOOD EMPLOYEE is:
2.
EXCLUDE A FOOD EMPLOYEE who is:
a.
Jaundiced and the onset of jaundice occurred within the last
seven (7) calendar days, unless the FOOD EMPLOYEE provides to the
PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER
specifying that the jaundice is not caused by hepatitis A virus or
other fecal-orally transmitted infection;P
b.
Diagnosed with an infection from hepatitis A virus within fourteen
(14) calendar days from the onset of any illness symptoms, or within
seven (7) calendar days of the onset of jaundice;P or
c.
Diagnosed with an infection from hepatitis A virus without developing
symptoms.P
3.
EXCLUDE a FOOD EMPLOYEE who is diagnosed with an infection from Salmonella Typhi, or reports a previous infection with Salmonella Typhi within the past three (3) months as specified under Section 225.050(A)(1)(c).P
4.
If a FOOD EMPLOYEE is diagnosed with an infection from Norovirus
and is ASYMPTOMATIC:
5.
If a FOOD EMPLOYEE is diagnosed with an infection from Shigella
spp. and is ASYMPTOMATIC:
6.
If a FOOD EMPLOYEE is diagnosed with an infection from SHIGA
TOXIN-PRODUCING E. COLI, and is ASYMPTOMATIC:
7.
If a FOOD EMPLOYEE is diagnosed with an infection from non-typhoidal
Salmonella and is ASYMPTOMATIC, RESTRICT the FOOD EMPLOYEE who works
in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION or
in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION.P
9.
If a FOOD EMPLOYEE is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under Section 225.050(A)(1)(a)(5), RESTRICT the FOOD EMPLOYEE.P
10.
If a FOOD EMPLOYEE is exposed to a foodborne pathogen as specified under Section 225.050(A)(1)(d)(1 - 4) or Section 225.050(A)(1)(e)(1 - 4), RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION.P
C.
Removal, Adjustment, Or Retention Of Exclusions And Restrictions.
The PERSON IN CHARGE shall adhere to the following conditions when
removing, adjusting, or retaining the EXCLUSION or RESTRICTION of
a FOOD EMPLOYEE:
1.
Except when a FOOD EMPLOYEE is diagnosed with an infection from
hepatitis A virus or Salmonella Typhi:
a.
Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Section 225.050(B)(1)(a) if the FOOD EMPLOYEE:
b.
If a FOOD EMPLOYEE was diagnosed with an infection from Norovirus and EXCLUDED as specified under Section 225.050(B)(1)(b).
c.
If a FOOD EMPLOYEE was diagnosed with an infection from Shigella spp. and EXCLUDED as specified under Section 225.050(B)(1)(b):
(2)
Retain the EXCLUSION for the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least twenty-four (24) hours and works in a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subsections (C)(5)(a) or (C)(5)(b), or (C)(5)(a) and (C)(3) of this Section are met.P
d.
If a FOOD EMPLOYEE was diagnosed with an infection from SHIGA TOXIN-PRODUCING ESCHERICHIA COLI and EXCLUDED as specified under Section 225.050(B)(1)(b):
e.
If a FOOD EMPLOYEE was diagnosed with an infection from non-typhoidal Salmonella and EXCLUDED as specified under Section 225.050(B)(1)(b):
2.
Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Section 225.050(B)(2) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one (1) of the following conditions is met;
a.
The FOOD EMPLOYEE has been jaundiced for more than seven (7)
calendar days;P
b.
The anicteric FOOD EMPLOYEE has been symptomatic with symptoms
other than jaundice for more than fourteen (14) calendar days;P or
c.
The food employee provides to the PERSON IN CHARGE written medical
documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE
is free of a hepatitis A virus infection.P
3.
Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Section 225.050(B)(3) if:
4.
Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Section 225.050(B)(1)(b) or Section 225.050(B)(4)(a) who was RESTRICTED under Section 225.050(B)(4)(b) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one (1) of the following conditions is met:
a.
The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON
IN CHARGE written medical documentation from a HEALTH PRACTITIONER
stating that the FOOD EMPLOYEE is free of a Norovirus infection;P
b.
The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms
of vomiting or diarrhea resolved, and more than forty-eight (48) hours
have passed since the FOOD EMPLOYEE became ASYMPTOMATIC;P or
c.
The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop
symptoms and more than forty-eight (48) hours have passed since the
FOOD EMPLOYEE was diagnosed.P
5.
Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Section 225.050(B)(1)(b) or Section 225.050(B)(5)(a) or who was RESTRICTED under Section 225.050(B)(5)(b) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one (1) of the following conditions is met:
a.
The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON
IN CHARGE written medical documentation from a HEALTH PRACTITIONER
stating that the FOOD EMPLOYEE is free of a Shigella spp. infection
based on test results showing two (2) consecutive negative stool specimen
cultures that are taken:
b.
The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms
of vomiting or diarrhea resolved, and more than seven (7) calendar
days have passed since the FOOD EMPLOYEE became ASYMPTOMATIC;P or
c.
The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop
symptoms and more than seven (7) calendar days have passed since the
FOOD EMPLOYEE was diagnosed.P
6.
Reinstate a FOOD EMPLOYEE who was EXCLUDED or RESTRICTED as specified under Section 225.050(B)(1)(b) or Section 225.050(B)(6)(a) or who was RESTRICTED under Section 225.050(B)(6)(b) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one (1) of the following conditions is met:
a.
The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON
IN CHARGE written medical documentation from a HEALTH PRACTITIONER
stating that the FOOD EMPLOYEE is free of an infection from SHIGA
TOXIN-PRODUCING ESCHERICHIA COLI based on test results that show two
(2) consecutive negative stool specimen cultures that are taken:
b.
The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms
of vomiting or diarrhea resolved and more than seven (7) calendar
days have passed since the FOOD EMPLOYEE became ASYMPTOMATIC;P or
c.
The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop
symptoms and more than seven (7) days have passed since the FOOD EMPLOYEE
was diagnosed.P
7.
Reinstate a food employee who was EXCLUDED as specified under Section 225.050(B)(1)(b) or who was RESTRICTED as specified under Section 225.050(B)(7) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one (1) of the following conditions is met:
a.
The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON
IN CHARGE written medical documentation from a HEALTH PRACTITIONER
stating that the FOOD EMPLOYEE is free of a non-typhoidal Salmonella
infection based on test results showing two (2) consecutive negative
stool specimen cultures that are taken:
b.
The FOOD EMPLOYEE was RESTRICTED after symptoms of vomiting
or diarrhea resolved, and more than thirty (30) days have passed since
the FOOD EMPLOYEE became ASYMPTOMATIC;P or
c.
The FOOD EMPLOYEE was EXCLUDED or RESTRICTED;
d.
The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop
symptoms and more than thirty (30) days have passed since the FOOD
EMPLOYEE was diagnosed.P
8.
Reinstate a FOOD EMPLOYEE who was EXCLUDED or RESTRICTED as specified under Section 225.050(B)(8)(a) or Section 225.050(B)(8)(b) if the FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE meets one (1) of the following conditions:
a.
Has received antibiotic therapy for Streptococcus pyogenes infection
for more than twenty-four (24) hours;P
b.
Has at least one (1) negative throat specimen culture for Streptococcus
pyogenes infection;P or
c.
Is otherwise determined by a HEALTH PRACTITIONER to be free
of a Streptococcus pyogenes infection.P
9.
Reinstate a FOOD EMPLOYEE who was RESTRICTED as specified under Section 225.050(B)(9) if the skin, infected wound, cut, or pustular boil is properly covered with one (1) of the following:
a.
An impermeable cover such as a finger cot or stall and a single-use
glove over the impermeable cover if the infected wound or pustular
boil is on the hand, finger, or wrist;
b.
An impermeable cover on the arm if the infected wound or pustular
boil is on the arm;P or
c.
A dry, durable, tight-fitting bandage if the infected wound
or pustular boil is on another part of the body.P
10.
Reinstate a FOOD EMPLOYEE who was RESTRICTED as specified under Section 225.050(B)(10) and was exposed to one (1) of the following pathogens as specified under Section 225.050(A)(1)(d)(1 - 4) or Section 225.050(A)(1)(e)(1 - 4):
b.
Shigella spp. or SHIGA TOXIN-PRODUCING ESCHERICHIA COLI and
one (1) of the following conditions is met:
d.
Hepatitis A virus and one (1) of the following conditions is
met:
(1)
The FOOD EMPLOYEE is immune to hepatitis A virus
infection because of a prior illness from hepatitis A;
(2)
The FOOD EMPLOYEE is immune to hepatitis A virus
infection because of vaccination against hepatitis A;P
(3)
The FOOD EMPLOYEE is immune to hepatitis A virus
infection because of IgG administration;P
(4)
More than thirty (30) calendar days have passed
since the last day the FOOD EMPLOYEE was potentially exposed;P
(5)
More than thirty (30) calendar days have passed
since the FOOD EMPLOYEE'S household contact became jaundiced;P or
(6)
The FOOD EMPLOYEE does not use an alternative procedure
that allows bare hand contact with READY-TO-EAT FOOD until at least
thirty (30) days after the potential exposure, as specified in Subsections
(C)(9)(d)(4) and (C)(9)(d)(5) of this Section, and the FOOD EMPLOYEE
receives additional training about:
[Ord. No. 18-01, 2-1-2018]
A.
Hands And Arms.
1.
Clean Condition. FOOD EMPLOYEES shall keep their hands and exposed
portions of their arms clean.P
2.
Cleaning Procedure.
a.
Except as specified in Subsection (A)(2)(d) of this Section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least twenty (20) seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under Section 225.270(B) and Section 225.330(A).P
b.
FOOD EMPLOYEES shall use the following cleaning procedure in
the order stated to clean their hands and exposed portions of their
arms, including surrogate prosthetic devices for hands and arms:
(1)
Rinse under clean, running warm water;P
(2)
Apply an amount of cleaning compound recommended
by the cleaning compound manufacturer;P
(3)
Rub together vigorously for at least ten (10) to
fifteen (15) seconds while:
(4)
Thoroughly rinse under clean, running warm water;P and
(5)
Immediately follow the cleaning procedure with thorough drying using a method as specified under Section 225.330(A)(3).P
c.
To avoid recontaminating their hands or surrogate prosthetic
devices, FOOD EMPLOYEES may use disposable paper towels or similar
clean barriers when touching surfaces such as manually operated faucet
handles on a HANDWASHING SINK or the handle of a restroom door.
d.
If APPROVED and capable of removing the types of soils encountered
in the FOOD operations involved, an automatic handwashing facility
may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic
devices.
3.
Special Handwash Procedures. (Reserved)
4.
When To Wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under Section 225.060(A)(2) immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
a.
After touching bare human body parts other than clean hands
and clean, exposed portions of arms;P
b.
After using the toilet room;P
c.
After caring for or handling SERVICE ANIMALS or aquatic animals as specified in Section 225.070(C)(2);P
d.
Except as specified in Section 225.070(A)(2), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;P
e.
After handling soiled EQUIPMENT or UTENSILS;P
f.
During FOOD preparation, as often as necessary to remove soil
and contamination and to prevent cross contamination when changing
tasks;P
g.
When switching between working with raw FOOD and working with
READY-TO-EAT FOOD;P
h.
Before donning gloves to initiate a task that involves working
with FOOD;P and
i.
After engaging in other activities that contaminate the hands.P
5.
Where To Wash. FOOD EMPLOYEES shall clean their hands in a HANDWASHING
SINK or APPROVED automatic handwashing facility and may not clean
their hands in a sink used for FOOD preparation or WAREWASHING, or
in a service sink or a curbed cleaning facility used for the disposal
of mop water and similar liquid waste.Pf
6.
Hand Antiseptics.
a.
A hand antiseptic used as a topical application, a hand antiseptic
solution used as a hand dip, or a hand antiseptic soap shall:
(1)
Comply with one (1) of the following:
(a)
Be an APPROVED drug that is listed in the FDA publication
Approved Drug Products with Therapeutic Equivalence Evaluations as
an APPROVED drug based on safety and effectiveness;Pf or
(b)
Have active antimicrobial ingredients that are
listed in the FDA monograph for OTC Health-Care Antiseptic Drug Products
as an antiseptic handwash;Pf and
(2)
Consist only of components which the intended use
of each complies with one (1) of the following:
(a)
A threshold of regulation exemption under 21 CFR
170.39, Threshold of regulation for substances used in FOOD-contact
articles;Pf or
(b)
21 CFR 178, Indirect FOOD Additives: Adjuvants,
Production Aids, and Sanitizers as regulated for use as a FOOD ADDITIVE
with conditions of safe use;Pf or
(c)
A determination of generally recognized as safe
(GRAS). Partial listings of substances with FOOD uses that are GRAS
may be found in 21 CFR 182, Substances Generally Recognized as Safe,
21 CFR 184, Direct FOOD Substances Affirmed as Generally Recognized
as Safe, or 21 CFR 186, Indirect FOOD Substances Affirmed as Generally
Recognized as Safe for use in contact with FOOD, and in FDA's
Inventory of GRAS Notices;Pf or
(d)
A prior sanction listed under 21 CFR 181, Prior
Sanctioned FOOD Ingredients;Pf or
(e)
A FOOD Contact Notification that is effective;Pf and
(3)
Be applied only to hands that are cleaned as specified under Section 225.060(A)(2).Pf
b.
If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the criteria specified under Subsection (A)(6)(a)(2) of this Section, use shall be:
c.
A hand antiseptic solution used as a hand dip shall be maintained
clean and at a strength equivalent to at least one hundred (100) MG/L
chlorine.Pf
B.
Fingernails — Maintenance.
C.
Jewelry — Prohibition. Except for a plain ring such as a wedding
band, while preparing FOOD, FOOD EMPLOYEEs may not wear jewelry including
medical information jewelry on their arms and hands.
D.
Outer Clothing — Clean Condition. FOOD EMPLOYEEs shall wear
clean outer clothing to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
[Ord. No. 18-01, 2-1-2018]
A.
Food Contamination Prevention.
1.
Eating, Drinking, Or Using Tobacco.
a.
Except as specified in Subsection (A)(1)(b) of this Section,
an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated
areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS,
and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other
items needing protection can not result.
2.
Discharges From The Eyes, Nose, And Mouth. FOOD EMPLOYEES experiencing
persistent sneezing, coughing, or a runny nose that causes discharges
from the eyes, nose, or mouth may not work with exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE
ARTICLES.
B.
Hair Restraints — Effectiveness.
1.
Except as provided in Subsection (B)(2) of this Section,
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings
or nets, beard restraints, and clothing that covers body hair, that
are designed and worn to effectively keep their hair from contacting
exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped
SINGLE-SERVICE and SINGLE-USE ARTICLES.
2.
This Section does not apply to FOOD EMPLOYEES such as counter
staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses,
and wait staff if they present a minimal RISK of contaminating exposed
FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE
and SINGLE-USE ARTICLES.
C.
Animals — Handling Prohibition.
1.
Except as specified in Subsection (C)(2) of this Section, FOOD EMPLOYEES may not care for or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets that are allowed as specified in Section 225.350(A)(15)(b)(2) - (5).Pf
2.
FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in display tanks if they wash their hands as specified under Section 225.060(A)(2) and Section 225.060(A)(4)(c).
[Ord. No. 18-01, 2-1-2018]
A.
Procedures For Responding.
1.
Clean-Up Of Vomiting And Diarrheal Events. A FOOD ESTABLISHMENT
shall have procedures for EMPLOYEES to follow when responding to vomiting
or diarrheal events that involve the discharge of vomitus or fecal
matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall
address the specific actions EMPLOYEES must take to minimize the spread
of contamination and the exposure of EMPLOYEES, consumers, FOOD, and
surfaces to vomitus or fecal matter.Pf
