| (a) At least one 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.Pf
(b) The original food manager certificate shall be
posted in a location in the food establishment that is conspicuous
to consumers.
(c) Except in a temporary food establishment, at least
one certified food protection manager must be employed by each food
establishment.Pf
(d) All food employees, except for the certified food
manager, shall successfully complete an accredited food handler training
course, within 60 days of employment. This requirement does not apply
to temporary food establishments.Pf
(e) The food establishment shall maintain on premises
a certificate of completion of the food handler training course for
each food employee. The requirement to complete a food handler training
course shall be effective September 1, 2016.
(f) 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 illnesses based on
the nature of the operation and extent of food preparation.
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