City of Englewood, NJ
Bergen County
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Table of Contents
Table of Contents
Food service to the public provides opportunity for transmission of food-borne illnesses. Therefore, controls have been established to minimize health risks, to assure service of wholesome foods, and to meet consumer expectations. Since managers of retail food service establishments are most influential in the conduct of daily food service operations and have relatively stable employment patterns, it is desirable and necessary for retail food service establishments to employ certified food service managers.
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 managers. The Health Office shall also grant reciprocity to other manager training courses determined to be equivalent to the Department's course. In addition, the Health Officer shall provide for revocation or suspension of certification, and shall otherwise implement these code requirements.
[Amended 9-9-2015 by Ord. No. 15-06]
A. 
Every retail food establishment within the City of Englewood shall have at least one certified food service manager, meeting requirements set forth in Article IV of this chapter of the Health Code in the City of Englewood, physically on its premises at all times during operation. Certification is required upon request for (preopening) inspection per Article I, § 489-3. The Board of Health may exempt categories of retail food service establishments from the certification requirement if the Board determines that such exemption will not jeopardize the public health.
B. 
Establishments shall notify the Health Officer within 10 days when the certified manager's employment is terminated and, at the same time, shall indicate what measures are being taken to comply with this article.
C. 
Persons to be employed as, or promoted to, retail food service establishment manager shall be certified prior to employment or promotion.
D. 
A certificate issued by the Department shall be valid for 36 months from the date of issue unless it is revoked or suspended by the Board. Certified retail food service establishment managers shall be recertified prior to expiration of the valid certificate.
A. 
Responsibilities.
(1) 
The certified retail food service establishment manager shall maintain retail food service establishment to comply with Chapter 24 of the New Jersey State Sanitary Code.
(2) 
The certified retail food service establishment manager shall train all retail food service establishment personnel in the principles and practices of food service sanitation as they apply to individual employee's work assignments.
(3) 
The certified retail food service establishment manager shall conduct a minimum of 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 also be made available for review by the Health Officer or a Registered Environmental Health Specialist upon request.
(4) 
Upon the completion of each self-inspection, the certified retail food service establishment manager shall initiate improvements needed to the extent of his or her authority, and shall bring the remaining deficiencies and suggestions for their correction to the owner's attention at the earliest possible occasion.
(5) 
The certified retail food service establishment manager shall be responsible for communications with representatives of the Department.
(6) 
The certified retail food service establishment manager shall promptly notify the Health Officer of known or suspected food-borne illnesses of employees or customers immediately and in no event more than 48 hours after the first knowledge of the illness.
B. 
Effectiveness.
(1) 
The effectiveness of certified retail food service establishment managers in carrying out their responsibilities shall be evaluated by the Department. This evaluation may include a review of Chapter 24 inspection reports, a review of self-inspection records, and determination of food sanitation knowledge of employees as may be made by periodic oral or written quizzes or observations of work performance.
(2) 
If the certified retail food service establishment manager has not demonstrated satisfactory performance of the enumerated responsibilities, the department may counsel said manager, advise the establishment owner, or initiate proceedings to suspend or revoke the manager's certificate. If the certificate is revoked, the manager's name and related information shall be removed from the Register of Certified Food Service Managers.
C. 
Register.
(1) 
The Department shall maintain a Register of Certified Food Service Managers who have been issued certificates by the Health Officer. The initial register may contain names of food service managers who have applied for certification.
(2) 
The register shall contain information the Health Officer deems necessary, including the name and certificate number, the establishment of employment, the date of certificate expiration, and the name of the approved training course if applicable.
(3) 
Initial register. Within 60 days of adoption of these rules, each retail food establishment shall submit to the department a completed application for at least one food service manager employed at that establishment.
(4) 
The department shall keep the register current by addition and deletion of names of managers or by revising information on status of managers' employment or training.
(5) 
The register shall be available for review at the main office of the Department.
A. 
Training program. The Department's Retail Food Service Managers' Training Program shall be developed by the Health Officer, consistent with this article. The training program shall include, but shall not be limited to, topics such as employee health and personal hygiene, food-borne diseases and poisonings, etiologic agents, safe food handling principles and procedures, cleaning and sanitizing, vermin control, employee training techniques, self-inspection procedures, and responsibilities of a certified retail food service establishment manager.
B. 
Training program procedures. An applicant for the training course shall submit a completed application form within 30 days after appointment as a retail food service establishment manager, except that, where there are food-borne disease outbreaks or after an informal or formal hearing, a manager shall submit a completed application within 72 hours after notification by the Health Officer that he or she must attend the training course.
C. 
Examinations.
(1) 
Examinations for the training course shall be prepared by the Department.
(2) 
The minimum passing grade shall be established by the Health Officer. The standard shall include, but not be limited to, an evaluation of the information contained on the application, evaluation of attendance and participation in the training classes, and an evaluation of the written examination or examinations.
(3) 
Applicants who fail to pass the initial examination may repeat the examination once. Applicants who fail to pass the second examination shall be required to repeat the training program.
D. 
Food handling standards.
(1) 
Notwithstanding the requirements of other provisions of New Jersey State law and administrative regulations, food service establishments shall require the use of tongs, forks, spoons, picks, spatulas, scoops, disposable gloves and other suitable utensils and shall be provided and shall be used by employees to reduce manual contact with food to a minimum.
(2) 
Employees engaged in the preparation of food, and other persons who may come in contact with these operations, shall use effective, sanitary hair coverings, such as a hat, cap or hair net, as effective hair restraints, to prevent the contamination of food. Service personnel shall take steps necessary to keep their hair from the food and food contact premises.
[Amended 10-18-2017 by Ord. No. 17-02]
The fee for the training program, which shall include a textbook, hand-outs, food safety thermometer, examination scoring, and certificate, per person, is set forth in Chapter 485, Fees and Fee Schedule. There shall be established an early registration date, for the purpose of determining the procurement needs for the class, for each training course to which this fee shall apply. Each late registration shall be assessed an additional fee, as set forth in Chapter 485, Fees and Fee Schedule.