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; 2-13-2019 by Ord. No. 19-02]
A.
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.
B.
There shall also be a fee required to be paid for the service of a proctor for the food managers certification exam should said service be required outside the confines of the full certification course offered by the Department of Health, which shall be the fee set forth in Chapter 485, Fees and Fee Schedule.
