Borough of Old Tappan, NJ
Bergen County
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Table of Contents
Table of Contents
[HISTORY: Adopted by the Board of Health of the Borough of Old Tappan 5-17-2017 by Ord. No. BH1-17.[1] Amendments noted where applicable.]
GENERAL REFERENCES
Food and beverage vending machines — See Ch. 274.
Retail food establishments — See Ch. 277.
[1]
Editor's Note: This ordinance also repealed former Ch. 279, Food Handlers, adopted 2-21-2007 by Ord. No. BH1-06.
As used in this chapter, the following terms shall have the meanings indicated:
FOOD HANDLER
Any person working with packaged or unpackaged food or beverages, food equipment or utensils or food-contact surfaces.
FOOD HANDLER CERTIFICATION
A certificate, degree or documentary proof obtained for satisfactory completion of a minimum three-hour course of instruction in safe food handling as approved by the Health Officer.
FOOD MANAGER CERTIFICATION
A certificate, degree or documentary proof obtained when passing a food manager safety examination administered by an agency accredited by the Conference of Food Protection.
PERSON-IN-CHARGE (PIC)
The individual present at a retail food establishment who is responsible for the operation at the time of inspection.
A. 
Risk Level II Retail Food Establishments (as defined by N.J.A.C. 8:24-1.5). During all hours of operation, the person-in-charge is required to hold a valid food manager certification as approved by the Health Officer.
B. 
Risk Level III Retail Food Establishments (as defined by N.J.A.C. 8:24-1.5). During all hours of operation, the person-in-charge is required to hold a valid food manager certification as approved by the Health Officer. When additional personnel are engaged in the process of food handling under the supervision of the person-in-charge, at least one of said additional employees must hold a valid food handler certification as approved by the Health Officer.
C. 
Supermarkets. The manager of each department that handles, stocks, prepares, and/or packages foodstuffs (including but not limited to bakery, deli, hot or cold food service, meat, produce and seafood departments) must hold a valid food manager certification as approved by the Health Officer.
D. 
Hotels, banquet or catering facilities. Personnel designated as the manager or person-in-charge of each venue within a facility operating under a single license must hold a valid food manager certification as approved by the Health Officer.
E. 
Other establishments, venues or situations not herein defined: as determined by the Health Officer.
F. 
Risk Level IV Retail Food Establishments (as defined by N.J.A.C. 8:24-1.5) are required to have:
(1) 
During all hours of operation, the person-in-charge is required to hold a valid food manager certification as approved by the Health Officer.
(2) 
All food handlers employed by the establishment must hold a valid food handler certification as approved by the Health Officer.
A. 
No person to whom a food manager or food handler certificate is issued shall give, loan, transfer or permit same to be used by any other person for any purpose whatsoever.
B. 
A food handler certificate shall, unless otherwise stated, be considered valid for a period of three years from the date of issuance.
C. 
A food manager's certificate shall, unless otherwise stated, be considered valid for a period of five years from the date of issuance.
A. 
Any establishment not in compliance with any provision of this chapter shall be subject to fines and costs of not less than $100 nor more than $1,000 per violation. In addition, the Board of Health may close the establishment and suspend the retail food establishment license of any person, partnership, corporation or establishment in violation of this chapter for a period of not more than three days, pursuant to the authority of the Board of Health to license and regulate retail food establishments as provided by N.J.S.A. 26:3-31.
B. 
The Health Officer may require any food handler in any licensed retail food establishment to obtain a food handler certification when such violations occur in the establishment that support the need for additional education on safe and proper food handling.