[Amended 7-24-2010 by Ord. No. 1519-2010]
A.
Every food handler and every person who is charged with supervision
of the operation of a food and/or beverage establishment or any other
eating place, or mobile unit, or any other food personnel deemed necessary
by the Department of Health shall successfully complete a food safety
and sanitation education program in accordance with related notification
instructions and offered by otherwise acceptable and verifiable to
the Department of Health each calendar year. Additionally, every reasonable
effort shall be made by owners, managers, and supervisors for all
employees or other persons who handle food and/or beverages to successfully
participate in said program each calendar year.
B.
The Health Officer may, at his discretion and when found necessary, require any such person as described in Subsection A to attend supplementary courses.
C.
No restaurant or other eating place shall employee a food handler or a supervisor in charge of its operations unless compliance with Subsection A above is met.
D.
Every "Risk Type 3 food establishment" shall comply with N.J.A.C.
8:24-2.1(b), which establishes that by January 2, 2010 it is required
that at least one (1) of the Person(s) in Charge (PIC) in Risk Type
3 food establishments to possess a "Food Protection Manager Certificate."
Risk Type 3 establishment is defined as an establishment that
either:
Has an extensive menu which requires the handling of raw ingredients
and is involved in the complex preparation of menu items that include
the cooking, cooling, and reheating of at least three (3) or more
potentially hazardous foods. Such establishments may include, but
are not limited to full service restaurants, diners, commissaries,
and catering operations; or
Prepares and serves potentially hazardous food including the
extensive handling of raw ingredients; and the primary service population
is a "highly susceptible population." Such establishments may include,
but are not limited to hospitals, nursing homes, and preschools preparing
and serving potentially hazardous foods.
The sale or exposure for sale of any article of food that is
decayed or putrified or that has become chemically or physically changed
so that it is unwholesome or unfit for food, or that has been exposed
to the infection of any communicable disease is hereby prohibited,
and all such food shall be disposed of in a manner approved by the
Division of Health.
All fruit, vegetables and other food stored or exposed for sale
upon any sidewalk or outside of any building in the City of Perth
Amboy shall be placed upon stands, tables or other structures having
a height of at least eighteen (18) inches above the sidewalk or ground.
No food which ordinarily is consumed without further cooking shall
be exposed for sale outside any building or within a store or delivered
except in closed containers.
No sleeping room or any room of a dwelling, apartment or tenement
shall be directly connected with a room which is used as a restaurant
or public dining room, or with the room in which the food for consumption
in said dining room is to be prepared or cooked, nor shall said room
contain a water closet or urinal.
No store in which food is sold shall be directly connected with
any sleeping room or with any room of a dwelling, apartment or tenement.
All bakeries and bake shops in the City of Perth Amboy shall
be open at any time to inspection by the Division of Health. Said
bakeries and bake shops shall be kept in a thoroughly sanitary condition,
and all food shall be enclosed in boxes or cases so as to protect
same from contamination by persons or by flies or dirt, dust and fumes.
Prepared foodstuffs, such as bakers' goods, confectionery, shelled
nuts, etc.; dried fruits, such as dates, figs, peaches, prunes, apricots,
etc.; cereal products, such as tapioca, breakfast foods, etc.; pickled
products, such as pickles, chili sauce, etc.: fruit products, such
as apple butter, jellies, jams, etc.; meat products, such as dried,
salted or smoked fish, veal loaf, pickled pigs' feet, chipped beef,
boiled ham, mincemeat or other foods prepared for eating or subject
to the attacks of worms or flies, shall not be displayed for sale
unless protected from flies, dust and dirt and all foreign and injurious
contamination by suitable coverings of glass, wood or metal.
All bakers' goods, such as bread, rolls, cake, pastry, etc.,
offered or intended for sale at retail shall be securely wrapped before
delivery, and every person or persons, firm or corporation selling
or delivering such bakers' goods at retail shall provide a closed
receptacle for the storage of all said bakers' goods and shall not
at any time allow the said bakers' goods to remain exposed, nor shall
they allow any such bakers' goods to be handled by any person other
than the dealer or their agents.
All bread must be securely wrapped in clean paraffined paper,
cellophane or similar product before it is removed from the place
of manufacture.
No milk shall be sold from any store unless said store has adequate
facilities for keeping such milk at a temperature below forty-five
degrees Fahrenheit (45° F.), and no milk shall be stored or sold
at a temperature higher than forty-five degrees Fahrenheit (45°
F.). All milk shall be kept and delivered in the original milk bottles.
All refrigerators or iceboxes maintained in any butcher shop
or other mercantile shop in the City of Perth Amboy shall be open
to inspection by the Division of Health at any time when business
is carried on in said shop. No person shall allow any animal or vegetable
matter which is foul or which is in a state of decay to remain within
said refrigerator or icebox, nor shall said refrigerator or icebox
be allowed to become foul or malodorous. All decayed vegetable or
animal matter, including fowl and fish, shall be destroyed by order
of the Division of Health.
All glasses or other drinking utensils used at soda fountains,
inns, taverns, restaurants or at other refreshment stands shall be
sterilized at least once each day in running hot water and washed
and rinsed in running water before each separate use thereof.
Premises used in the manufacture of foodstuffs, confectionery
or ice cream and premises wherein cooked foods, ice cream or beverages
are served shall be properly screened and shall be provided with convenient
and abundant supply of running hot water.
Every building, room, basement or cellar occupied or used as
a bakery, confectionery, cannery, packing house, slaughterhouse, dairy,
creamery, cheese factory, restaurant, hotel, grocery, meat market,
fish market or other place or apartment used for the production, manufacture,
preparation, packing, storage or distribution of food intended for
sale or distribution shall be properly lighted, drained, plumbed and
ventilated, and the operations carried on in such building, room,
basement or cellar shall be conducted in such a manner that the purity
and wholesomeness of the food therein produced, manufactured, prepared,
packed, stored, sold or distributed shall not be impaired.
