In addition to every establishment having a certified food manager, kitchen staff shall be certified as food handlers as well. Not only shall kitchen staff be trained in food safety as it relates to their assigned duties by their food manager, but they also must be aware of the guidelines and requirements set forth in Chapter 24 of the New Jersey Sanitary Code.
The chief aspects of food safety that shall be covered in a food handler's course are proper cooking temperatures, correct storage of food in the refrigerator, appropriate cooling and reheating practices and the primary causes of food-borne illness. Other aspects of the course include how to wash, rinse and sanitize food contact surfaces, personal hygiene, how to correctly use and calibrate thermometers and test the strength of a sanitizing solution. These items, along with a thorough understanding of the New Jersey Sanitary Code, are what the City wants its food establishment workers to obtain in a food handler's course.
[Amended 10-18-2017 by Ord. No. 17-02]
The fee for the training program, which shall include hand-outs, food safety thermometer, examination scoring, and certificate, per person, is set forth in Chapter 485, Fees and Fee Schedule.