Current through Register Vol. 41, No. 3, September 23, 2024
Based on the risks inherent to the food operation, during
inspections and upon request the person in charge shall demonstrate to the
department knowledge of foodborne disease prevention, application of the Hazard
Analysis Critical Control Point principles, and the requirements of this
chapter. The person in charge shall demonstrate this knowledge by:
1. Complying with this chapter by having no
violations of priority items during the current
inspection;Pf
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;Pf 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;Pf
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;Pf
c. Describing the symptoms associated with
the diseases that are transmissible through
food;Pf
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;Pf
e. Explaining the hazards involved in the
consumption of raw or undercooked meat, poultry, eggs, and
fish;Pf
f. Stating the required food temperatures and
times for safe cooking of time/temperature control for safety food including
meat, poultry, eggs, and fish;Pf
g. Stating the required temperatures and
times for the safe refrigerated storage, hot holding, cooling, and reheating of
time/temperature control for safety
food;Pf
h. Describing the relationship between the
prevention of foodborne illness and the management and control of the
following:
(1) Cross
contamination;Pf
(2) Hand contact with ready-to-eat
foods;Pf
(3) Handwashing;Pf
and
(4) Maintaining the food
establishment in a clean condition and in good
repair;Pf
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;Pf
j. Explaining the relationship between food
safety and providing equipment that is:
(1)
Sufficient in number and capacity;Pf and
(2) Properly designed, constructed, located,
installed, operated, maintained, and
cleaned;Pf
k. Explaining correct procedures for cleaning
and sanitizing utensils and food-contact surfaces of
equipment;Pf
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;Pf
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;Pf
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 chapter;Pf
o. 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 chapter, or an agreement between the department and the food
establishment;Pf
p. Explaining the responsibilities, rights,
and authorities assigned by this chapter to the:
(1) Food
employee;Pf
(2) Conditional
employee;Pf
(3) Person in
charge;Pf and
(4) Department;Pf
and
q. Explaining how
the person in charge, food employees, and conditional employees comply with
reporting responsibilities and the exclusion or restriction of food
employees.Pf
Statutory Authority: § 3.2-5121 of the Code of
Virginia.
