| (a) Applicability.
(1) The management of an establishment must ensure
that all individuals who manufacture, process, pack, or hold food
subject to 21 Code of Federal Regulations Part 117 Subparts B and
F are qualified to perform their assigned duties.
(2) The owner, operator, or agent in charge of a facility
must ensure that all individuals who manufacture, process, pack, or
hold food subject to 21 Code of Federal Regulations Part 117 Subparts
C, D, E, F, or G are qualified to perform their assigned duties.
(b) Qualifications of all individuals engaged in manufacturing,
processing, packing, or holding food. Each individual engaged in manufacturing,
processing, packing, or holding food (including temporary and seasonal
personnel) or in the supervision thereof must:
(1) Be a qualified individual as that term is defined
in §229.211 of this title (relating to Definitions)-i.e., have
the education, training, or experience (or a combination thereof)
necessary to manufacture, process, pack, or hold clean and safe food
as appropriate to the individual's assigned duties; and
(2) Receive training in the principles of food hygiene
and food safety, including the importance of employee health and personal
hygiene, as appropriate to the food, the facility and the individual's
assigned duties.
(c) Additional qualifications of supervisory personnel.
Responsibility for ensuring compliance by individuals with the requirements
of this subchapter must be clearly assigned to supervisory personnel
who have the education, training, or experience (or a combination
thereof) necessary to supervise the production of clean and safe food.
(d) Records. Records that document training required
by subsection (b)(2) of this section must be established and maintained.
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