Current through Vol. 42, No. 1, September 16, 2024
Based on the risks inherent to the food operation, during
inspections and upon request a certified food manager or person in charge shall
demonstrate to the regulatory authority knowledge of foodborne disease
prevention, application of the Hazard Analysis Critical Control Point
principles, and the requirements of this Chapter. The person in charge at the
time of the inspection shall demonstrate this knowledge by:
(1) Complying with this Chapter by having no
priority items during the current inspection; or
(2) Being a certified food protection manager
who has shown proficiency of required information through passing a test that
is part of an accredited program; or
(3) Responding correctly to the inspector's
questions as they relate to the specific food operation. The areas of knowledge
include:
(A) Describing the relationship
between the prevention of foodborne disease and the personal hygiene of a food
employee;
(B) 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;
(C) Describing the symptoms associated with
the diseases that are transmissible through food;
(D) 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;
(E) Explaining the hazards involved in the
consumption of raw or undercooked meat, poultry, eggs, and fish;
(F) Stating the required food temperatures
and times for safe cooking of Time/Temperature Control for Safety Food
including meat, poultry, eggs, and fish;
(G) Stating the required temperatures and
times for the safe refrigerated storage, hot holding, cooling, and reheating of
Time/Temperature Control for Safety Food;
(H) Describing the relationship between the
prevention of foodborne illness and the management and control of the
following:
(i) Cross contamination,
(ii) Hand contact with ready-to-eat
foods,
(iii) Handwashing,
and
(iv) Maintaining the food
establishment in a clean condition and in good repair;
(I) 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.
(J) Explaining the relationship between food
safety and providing equipment that is:
(i)
Sufficient in number and capacity, and
(ii) Properly designed, constructed, located,
installed, operated, maintained, and cleaned;
(K) Explaining correct procedures for
cleaning and sanitizing utensils and food contact surfaces of
equipment;
(L) 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;
(M) 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;
(N) 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;
(O)
Explaining the details of how the person in charge and food employees comply
with the HACCP Plan if a plan is required by law, this Code, or an agreement
between the Department and the food establishment;
(P) Explaining the responsibilities, rights,
and authorities assigned by this code to the:
(i) Food employee,
(ii) Conditional employee,
(iii) Person in charge,
(iv) Regulatory authority; and
(Q) Explaining how the person in
charge, food employees, and conditional employees comply with reporting
responsibilities and exclusion or restriction of food employees.
Added at 23 Ok Reg 2358,
eff 6-25-06; Amended at 28 Ok Reg 2289, eff
11-1-11
