For the purposes of this chapter, "food service manager" means
the owner, operator, licensee or any other person who supervises all
or part of food service operations within a food service establishment
and is responsible for the actions of the employees under his or her
charge.
(Ord. 523 § 3, 1981; amended during 1991 republication)
No person shall act as or be engaged as a food handler unless
such person: (1) possesses a valid food handler training certificate
as described in this section; or (2) is working in an establishment
under the supervision of a food service manager possessing a food
service manager training certificate, as described in subsection B
of this section, and possesses a food handler card as described in
subsection C of this section; provided, however, that person may act
as or be engaged as a food handler under the supervision of such a
food service manager for up to 10 calendar days without a food handler
card.
A. Food
Handler Training Certificate.
1. Food
handler training certificates or renewals thereof shall be issued
by the Health Officer, or any other qualified person or agency as
may be designated by the Health Officer, to persons who, immediately
preceding such issuance, have successfully completed a food sanitation
training course having a duration of at least three hours, taught
by an instructor approved by the Health Officer and having a course
content approved by the Health Officer. In order to successfully complete
the course, a person must pass a proficiency test approved by the
Health Officer with at least a 70% grade. The course of instruction
shall include at least the following subjects:
b. Sources of food-borne disease microorganisms;
d. The means by which food is contaminated by microorganisms and toxic
substances;
e. Methods of protection of food to prevent food-borne illnesses;
f. Control of the spread of disease through food;
g. Personal hygiene for food handlers;
h. The role of utensils and equipment in the transmission of diseases;
and
2. The
Health Officer's designation of persons or agencies to issue food
handler training certificates and the Health Officer's approval of
instructors and course contents may be withdrawn by the Health Officer
at any time. The food handler training certificate shall be valid
for three years from the date of issuance.
B. Food
Service Manager Training Certificate.
1. A
food service manager training certificate shall be issued by the Health
Officer or by a person or agency authorized by the Health Officer,
to any person who: (i) has attended a food service manager's training
course having a duration of at least 16 hours, taught by an instructor
approved by the Health Officer and having a course content approved
by the Health Officer; and (ii) has passed a proficiency test, approved
by the Health Officer, with at least a 70% grade. The course of instruction
shall include at least the following subjects:
a. Microbiology of food-borne diseases;
b. Methods of preventing food-borne disease;
c. Personal sanitation practices;
d. Warewashing and sanitizing;
e. Housekeeping and waste disposal practices;
f. Food purchasing, transportation, receiving and storage;
g. Food preparation and use;
j. Legal regulations of the food industry; and
k. Sanitation and safety management.
2. A
food service manager training certificate may also be issued to persons
with any one of the following combinations of academic preparation
and work experience, providing they pass the proficiency test specified
in paragraph 1 with at least an 85% grade:
a. A baccalaureate degree with at least a minor in food service occupations,
environmental sanitation, biological sciences, hospitality service
or related subjects and at least two years of occupational experience
in those fields; or
b. An associate degree or 60 semester units of course work in food service
occupations, environmental sanitation, biological sciences, hospitality
services or related subjects and at least four years of occupational
experience in those fields; or
c. A high school diploma or its equivalent or evidence of successful
completion of secondary education and at least six years of occupational
experience in the food service field.
3. A
food service manager training certificate may be issued by the Health
Officer to any person possessing formal education and practical experience
in the application of food sanitation principles determined by the
Health Officer to be equivalent to the formal education and practical
experience of a registered sanitarian with 10 years experience in
food sanitation.
4. The
Health Officer's designation of persons or agencies to issue food
service manager training certificates and the Health Officer's approval
of instructors, course contents and proficiency tests may be withdrawn
by the Health Officer at any time. The food service manager training
certificate shall not expire by passage of time.
C. Food
Handler Card.
1. A
food handler card or renewal thereof, in a form prescribed by the
Health Officer, may be issued by a food service manager possessing
a food service manager training certificate to food handlers under
the manager's supervision, provided the food handlers pass a test
relating to fundamental principles of sanitary food services practices,
with at least a 70% grade.
2. The
test shall be prepared by the Health Officer, based on information
contained in the informational booklet on sanitary food practices,
which shall also be prepared by the Health Officer and which shall
be distributed at cost by the Health Officer.
3. Test
records and records of the duration of the food handler's employment,
including the date that the food handler began to perform food handling
services, shall be maintained on the premises where the food handler
is performing such services.
4. The
food handler card shall be valid for three years from the date of
issuance, or until the food handler's performance of food handling
services at the establishment where the card was issued ceases, or
until the expiration of 60 days from the date that the establishment
ceases to have a food service manager possessing a food service manager
training certificate to supervise the food handler, whichever occurs
the earliest.
(Ord. 523 § 4, 1981)
No person who owns or operates a business, occupation or establishment for which a permit is required under this title shall permit or authorize any person to act as or be engaged as a food handler in that business, occupation or establishment unless such person is legally permitted to act as or be engaged as a food handler pursuant to Section
8.13.010.
(Ord. 523 § 5, 1981)
The County Department of Health Services is empowered to enforce
all of the provisions of this chapter and related county ordinances
within the City.
(Ord. 523, 1981)