As used in this chapter, the following terms shall have the meanings
indicated:
FOOD ESTABLISHMENT OPERATOR
The individual proprietor or the agent of the partnership, corporation,
firm or organization directly responsible for the overall management of a
retail food establishment.
FOOD HANDLER
Includes any person, whether employer or employee, who handles food
or drink during preparation or serving, or who comes in contact with any eating,
drinking or cooking utensils, or who works in a room in which food or drink
is prepared or served.
FOOD SERVICE MANAGER
Any person responsible for the immediate supervision of food handlers
and other workers involved in the sanitary maintenance of a retail food establishment.
In an establishment having no employees, or a single employee, the food service
manager is the food establishment operator, or the single employee.
RETAIL FOOD ESTABLISHMENT
Any fixed or mobile restaurant, coffee shop, cafeteria, short-order
cafe, luncheonette, private or public organization or institution serving
food establishment, kitchen, commissary, box lunch establishment, retail bakery,
meat market, delicatessen, grocery store, public food market or similar place
in which food or drink is prepared for retail sale or for service on the premises
or elsewhere; and other retail eating or drinking establishment or operation
where food is served, handled or provided for the public with or without charge.
The staff of every retail food establishment shall include at least
one certified food service manager. An establishment shall not be issued a
retail food establishment license unless its staff includes a certified food
service manager. The following types of retail food establishments are specifically
exempt from the provisions of this chapter:
A. Agricultural markets (fresh fruits or vegetables).
B. Retail food establishments whose only products are factory
sealed or prepacked food products that do not require refrigeration.
Certified food service managers shall be responsible for training food
handlers under their supervision in the basics of food sanitation. Food establishment
operators shall be responsible that organized training activities are conducted
for the training of all food handlers employed by the retail food establishment.
The Board of Health shall monitor training activities conducted by the retail
food establishment and shall, where practicable, assist food service managers
and food establishment operators in developing an effective food handlers
training program.
The fees for certification of food service manager are fixed as follows:
A. For the filing of an application, providing a certification
course and administering an examination: $10.
B. For the filing of an application and administering an
examination: $5.