The wrapping of any food products which do not
have any protective covering in newspapers, previously used paper
or bags is prohibited.
[Amended 3-1-1978; 11-5-1987; 9-22-2016 by BOH Ord.
No. 002-2016]
A. No person shall be employed in or work or be engaged
in the business or occupation of manufacturing, handling or serving
food, foodstuffs or beverages intended or suited for human consumption
unless such person shall first obtain a food handler's certificate
from the Board of Health.
B. No retail food establishment shall hereinafter operate unless at
least one person connected with said establishment, who is responsible
for the general sanitation of the establishment and who is hereafter
referred to as the "supervisor," shall have completed a course of
general instruction in bacteria characteristics and growth, spread
of food-borne diseases, methods of preventing food poisoning, proper
handling techniques, equipment and establishment sanitation, dishwashing
and sanitation and insect and rodent control, for food establishment
risk types 2, 3 and 4 as defined in N.J.A.C. 8:24.
[Amended at time of adoption of Code (see Ch. 575, General
Provisions, Board of Health, Art. V)]
(1) Such course of instruction shall be given by this
Board of Health or by some other agency with a course approved by
this Board of Health. On completion of said course of instruction,
said supervisor shall be given a certificate indicating satisfactory
completion of said course.
(2) Said certificate shall be issued for one year and
shall be renewed from time to time as the Health Officer may direct,
either by requirement of additional courses or the review of the entire
course or by such other requirements within the framework of this
section as the Health Officer may direct.
(3) The supervisor of food-service personnel shall be
given a certificate issued by the approved course of instruction indicating
that they have attended the necessary course of instruction hereinabove
set forth and has indicated an understanding thereof.
(4) The Board of Health through its Health Officer shall
establish a general course of instruction for supervisors herein referred
to within six months of the date of the passage of this chapter. Thereafter,
each food-handling establishment shall designate to said Board of
Health the person or persons that it will nominate as supervisors
of food personnel, and those persons shall be notified and shall attend
the aforementioned course of general instruction.
C. All retail food establishments are required to implement a hand-washing
policy with approved hand-washing procedures for the food service
personnel staff. The supervisor shall provide sufficient supplies,
information, and training for effective hand washing to be completed
by all food service personnel.
[Added 9-22-2016 by BOH Ord. No. 002-2016]
(1) Provide sufficient hot running water (at least 100° F.) without
using scalding water, soap or hand cleaning compound, single-use paper
towels, or warm-air hand dryer. A clean bathroom and/or hand-washing
area that is conducive to proper hand cleaning.
(2) Supervisors will be provided a copy of the required hand-washing
procedure - 'Hand'-y Tips and How to Wash Hands pamphlets.
(a)
Each establishment or department supervisor will review and
implement these procedures and incorporate this requirement in the
operation of their food establishment.
(b)
Sign and submit annually, a statement provided by the Health
Department, that the required hand-washing procedures have been reviewed,
and agree to provide sufficient supplies to accomplish hand washing
and that each employee will be reminded of the importance of hand
washing.
(3) Provide a copy of the required hand-washing procedure to all existing
and future food service personnel, which includes 'Hand'-y Tips and
How to Wash Hands i) To all existing staff within 90 days of implementation
of this subsection, not to exceed January 1, 2017, during annual relicensing;
ii) To new employee upon hire and before the first day of work.
(a)
All staff members are required to review the following documents:
[1]
'Hand'-y Tips for Proper Hygiene (when to wash hands).
(b)
Sign the record log indicating that you have read, understand
and will complete the hand-washing procedures.
(4) Post a "how to wash hands" signage and "employees must wash hands"
at each hand-washing area.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
No beverage, fruit juice or beverage having
milk or cream as an ingredient therein or part thereof shall be sold
or distributed at retail in the Township in a bottle or similar container
unless such container is hermetically sealed or capped at the opening
with a waterproof cap or caps covering the entire top of the container.
It shall be the duty of every manufacturer,
dealer or other person who manufactures or sells in the Township any
artificial or natural mineral, spring or other water for drinking
purposes to file with the Board of Health the name of such water and
the exact location from which it is obtained, together with the chemical
and bacteriological analysis thereof, and, when manufactured, the
exact formula used in its production, giving, qualitatively and quantitatively,
each and every item entering into its composition.
No store in which food is sold shall be directly
connected with any sleeping rooms. Every such store shall be separated
from any room used as a dwelling, apartment or tenement by a solid
partition from floor to ceiling.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
A. All retail food establishments, meat markets or other
places where meat is sold or distributed must be kept clean, well-lighted
and ventilated.
B. The back room of the meat market must be kept free
from filth and be at all times in a sanitary condition.
C. No live poultry or animals used for human food shall
be kept or killed in any such market or on the market premises.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
Every person owning or managing any store, shop
or commission house where meats, fish, fruit or vegetables are kept
or offered for sale or sold and every person owning or managing any
hotel, restaurant or boardinghouse is required to provide receptacles
in accordance with Chapter 658 of the Board of Health codes with close-fitting
covers, for the disposition of all garbage from their premises, of
a type which will prevent all odors from escaping therefrom into the
premises. No person shall remove any such garbage from such receptacles
after it has been deposited therein except for the purpose of transporting
the same for the destruction or other disposal thereof; such receptacles
shall, from time to time, be thoroughly cleaned and disinfected.
No food or drink for human consumption which
has been exposed to the emanation or infection of any communicable
disease or is unwholesome shall be brought into or held or offered
for sale in the Township.
[Amended 5-6-2003; at time of adoption of Code (see Ch.
575, General Provisions, Board of Health, Art. V)]
Any person, firm or corporation who shall violate
any of the provisions of this chapter shall, upon conviction, be punished
by a fine not exceeding $500, and each violation of any of the provisions
of this chapter and each day the same is violated shall be deemed
and taken to be a separate and distinct offence.