[HISTORY: Adopted by the Board of Health of the Borough of
Ridgefield 3-8-2006 by Ord. No. 2-2006. Amendments noted where applicable.]
This chapter shall be known as the "Retail Food Service Manager's
Certification Ordinance" of the Ridgefield Board of Health.
As used in this chapter, the following terms shall have the
meanings indicated:
The Borough of Ridgefield Board of Health.
A commercial establishment in which food is processed or
otherwise prepared and packaged for human consumption.
An on site supervisory employee of a retail food-processing
establishment, responsible for food preparation, service and staff.
The Health Officer shall approve a public education course for
food service manager certification or shall conduct a program of food
service manager certification, recertification, training, examination,
and evaluation of food service manager. The content of the training
program shall include, but shall not be limited to such topics as
employee health and personal hygiene, food-borne disease, prevention
of food poisonings etiologic agents, safe food-handling principles
and procedures, cleaning and sanitizing, vermin control, employee
training techniques, and self-inspection procedures. Examinations
for the training course shall be prepared or approved by the Health
Officer. A minimum passing grade shall be established by the Health
Officer. Applicants who fail to pass the initial examination may repeat
the examination one time. Applicants who fail to pass a second examination
shall be required to repeat the training program. The Health Officer
may also grant reciprocity to other food manager training courses
determined to be equivalent to the Board's course.
A.
No later than 12 months after the effective date of this chapter,
all food-processing establishments shall have in their employment
at least one full-time food service manager certified by the Ridgefield
Board of Health. At least one certified food service manager shall
be physically on the premises of each food-processing establishment
at all times when the establishment is open for business.
B.
Each food-processing establishment shall notify the Health Officer
within 10 business days when the certified food service manager's
employment is terminated and, at the same time, shall indicate what
measures are being taken to comply with the terms of this chapter.
The Health Officer may issue a waiver of the requirements of this
chapter for a period of no longer than six months while a food-processing
establishment is having employees trained, or for other extenuating
circumstances.
C.
Persons to be employed as, or promoted to food service manager, shall
be certified prior to employment or promotion, or the establishment
owner or its representatives must register said person for participation
in the next available training course.
D.
This chapter shall not apply to retail food establishments that serve,
sell, or distribute bottle, canned, cartoned or securely wrapped food.
A.
The Health Officer, with the approval of the Board of Health, shall
establish criteria on which to determine whether or not certification
is to be issued to an applicant.
B.
The Health Officer shall issue a food service manager's certificate
to each person meeting the criteria of the previous section.
C.
A valid food service manager's certificate shall be posted in
the establishment so that it may be viewed by a duly authorized agent
of the Board of Health at anytime.
D.
The Board of Health may revoke or suspend the certificate of a food
service manager who is determined to be incompetent or unable to properly
perform the duties of a food service manager or who has been negligent
in the discharge of his or her duties or responsibilities. Before
taking action to revoke or suspend the certification, the Board shall
provide the food service manager an opportunity for hearing to determine
whether good cause exists for the suspension or revocation of such
certificate.
A.
Maintain the food-processing establishment in compliance with Chapter
XII, New Jersey State Sanitary Code (N.J.A.C. 8:24).
B.
Conduct a training program for all personnel under their supervision
as it applies to the individual employee's work assignments.
C.
Conduct a minimum one self-inspection of the retail food service
establishment every three months. The findings of the self-inspection
shall be recorded on forms provided by the Health Officer and retained
at the establishment for a minimum of one year. Said reports shall
be made available for review by a duly authorized agent of the Board
of Health upon request.
D.
The certified food service manager shall promptly notify the Health
Officer of known or suspected food-borne illness of employees or patrons
within 24 hours of becoming aware of the incident.
A.
All establishments engaged in the business of preparing, selling,
or processing food for human consumption shall be required at all
times to keep and maintain accurate records of the name and address
of each certified food service manager, date of employment, and the
date and number of the certificate issued. All records shall be made
available at all times for inspection by the duly authorized agents
of the Board of Health.
B.
The Board of Health shall maintain a register of certified food service
managers who have been issued certificates by the Health Officer,
or have certificates from other approved agencies. The Department
shall keep the register current by adding or deleting the names of
certified food service managers.
The "Food Service Manager's Certificate" is not transferable.
No person to whom a food service manager's certificate is issued
or granted shall give, loan, transfer, or permit the same to be used
by any other person for any purpose whatsoever.
[Amended 2-17-2010 by Ord. No. 1-2010]
At the time of application for entrance to the food service
manager certification or recertification course, the applicant shall
pay a fee to the Board of Health in the amount of $165.
[Amended 2-17-2010 by Ord. No. 1-2010]
Any food-processing establishment that violates the provision
of the chapter shall, upon conviction thereof, be liable to a penalty
of not less than $250 nor more than $1,000 for each violation. Each
day a particular violation continues shall constitute a separate offense.
In addition, any food-processing establishment that fails to comply
with the requirements of this ordinance is subject to a hearing before
the Board of Health to determine whether the establishment's
food-handling permits be revoked or suspended in accordance with the
requirements of this Sanitary Code of the Borough of Ridgefield.
