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;
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(B) Being a current certified FOOD protection
manager who has shown proficiency of required information through passing a
test that is part of an ACCREDITED PROGRAM as specified in chapter 12 of the
this Code;
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(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;
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(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;
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(3) Describing the symptoms associated with
the diseases that are transmissible through FOOD;
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(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;
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(5) Explaining the HAZARDS involved in the
consumption of raw or under-cooked MEAT, POULTRY, EGGS, and FISH;
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(6) Stating the required FOOD temperatures
and times for safe cooking of
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including
MEAT, POULTRY, EGGS, and FISH;
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(7) Stating the required temperatures and
times for the safe refrigerated storage, hot holding, cooling, and reheating of
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;
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(8) Describing the relationship between the
prevention of foodborne illness and the management and control of the
following:
(a) Cross-contamination,
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(b) Hand contact with READY-TO-EAT FOODS,
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(c) Handwashing,
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(d) Maintaining the FOOD ESTABLISHMENT in a
clean condition and in good repair;
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(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.
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(10) Explaining the relationship between FOOD
safety and providing EQUIPMENT that is:
(a)
Sufficient in number and capacity,
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(b) Properly designed, constructed, located,
installed, operated, maintained, and cleaned;
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(11) Explaining correct procedures for
cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;
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(12) Identifying the source of water used and
measures taken to ensure that it remains protected from contamination such as
providing protection from back-flow and precluding the creation of cross
connections;
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(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;
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(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;
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(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, an approved procedure, or a RISK CONTROL PLAN developed
by the REGULATORY AUTHORITY and the establishment;
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(16) Explaining the responsibilities, rights,
and authorities assigned by this Code to the:
(a) FOOD EMPLOYEE,
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(b) CONDITIONAL EMPLOYEE,
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(c) PERSON IN CHARGE,
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(d) REGULATORY AUTHORITY;
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(17) Explaining how the PERSON IN CHARGE,
FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting
responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.
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