[HISTORY: Adopted by the Township Council
acting as the Board of Health of Moorestown Township as indicated
in article histories. Amendments noted where applicable.]
GENERAL REFERENCES
Penalties for Code violations — See Ch. 66.
[Adopted 8-25-2003 by Ord. No. 22-2003]
The Burlington County Health Department shall
be the administrative authority to exercise the powers prescribed
by this article.
Pursuant to the authority contained in N.J.S.A. 26:3-69 through 26:3-69.6, the Board of Health of Moorestown Township, as described in § 6-30B(1)[1], does hereby adopt the new rules and standards governing
food manager training as an ordinance operative within the Township
regulating training for managers of potentially hazardous food-handling
establishments.
The provisions adopted by this article are described
and commonly known as "food manager training."
The provisions hereinafter contained and enacted
are in pursuance of and for the purpose of:
As used in this article, the following terms
shall have the meanings indicated:
Any food, food product, drink or drink product, wholly or
partially prepared, meant for human consumption.
Any person who owns or is employed by a wholesale or retail
food establishment who directs, oversees and supervises the procedures
used by the establishment to prepare and store food that is served
and/or purchased by the general public.
Foods which could cause serious health problems or illness,
if not stored, processed and prepared properly.
A business, store, restaurant or any retail establishment
that wholly or partially is involved in the preparation of food that
is sold directly to the general public. This includes leased and subleased
establishments, food vendors and kiosks that prepare food, as well
as wholesale food businesses where the products are purchased and
put directly for sale to the public. This does not include private
or public schools, associations, nonprofit organizations, or civic
groups that prepare and/or sell food on an occasional basis for fundraising
purposes.
A.
Every retail food establishment shall be required
to have at least one food manager, with food sanitation and safety
training, to supervise food preparation on the premises. Food establishments
that do not have any onsite preparation of potentially hazardous foods
are exempt from this requirement.
B.
Upon request, the owner/manager of a retail food establishment
shall provide to the Burlington County Health Department and/or the
local Board of Health satisfactory proof that, at a minimum, the manager
of the establishment shall have taken and passed an approved course
in food sanitation and safety.
A.
The training course must be a minimum of eight hours
and must be approved by the Burlington County Health Department. The
following are also acceptable:
B.
Food managers shall satisfactorily complete a refresher
course, approved by the Burlington County Department of Health, in
food safety and sanitation, every three years.
C.
The food manager's certification shall be prominently
posted on the premises.
B.
(Reserved)
C.
(Reserved)
D.
It shall be the responsibility of the Burlington County
Health Department (as the authorized agent of the local Board of Health)
to enforce this article.
E.
If a facility does not meet the requirements of this
article, the Burlington County Health Department, with the consent
of the local Board of Health, can grant a temporary waiver of six
months, provided immediate action is taken to ensure compliance with
this article.