For the purposes of this chapter, the words set forth in this
section shall have the following meanings:
means the county department of public health.
means the deputy director of environmental health of the
county department of public health or his duly appointed deputy or
representative.
means any person engaged or employed in a business, occupation
or establishment for which a permit is required by Article II of this
chapter who handles food in such manner that some portion of his clothing
or body or body discharges might come in contact with such food or
with the utensils used in connection therewith. Food handler shall
not include, however, those persons engaged or employed in youth organizations,
churches, church societies, private clubs or other nonprofit associations
of a religious, philanthropic, civic improvement, youth development,
social, political, or educational nature which purchase food, food
products, or beverages, for service without charge to their members,
or for service or sale at a reasonable charge to their members or
to the general public at fund-raising events, for consumption on or
off the premises at which the food, food products, or beverages are
served or sold, if the service or sale of such food, food products
or beverages does not constitute a primary purpose or function of
the club or association, and if no employee or member is assigned
full time to care for or operate equipment used in such arrangement.
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 employees under his or her charge.
(Ord. 180, 1990)
No person who has contracted or is afflicted with a disease
or infection determined by the director to be a danger to public health,
transmissible, either directly or through food or drink, to other
persons, or who is known or suspected to be a carrier of organisms
causing such disease, or who has come in contact with any person afflicted
with such communicable disease or infection, shall act or be engaged
or employed as a food handler.
(Ord. 180, 1990)
Whenever information that the possibility of transmission of
disease determined by the director to be a danger to public health
exists in a food handler or in any business, occupation or establishment
for which a permit is required by Article II of this chapter is presented
to the director, he shall investigate conditions and take appropriate
action. The director may, after investigation, and for reasonable
cause, require any of the following measures to be taken:
A.
The
immediate exclusion by the director of any food handler from the affected
business, or establishment;
B.
The
immediate closing of any affected business or establishment until,
in the opinion of the director, no further danger of the outbreak
of disease exists;
C.
Medical
examination of the owner, employee, and his co-employees, with such
laboratory examination as may be indicated; or should such examination
or examinations be refused, then the immediate exclusion of the refusing
owner, employee or co-employee from that or any other food establishment
operation, until a medical or laboratory examination shows that the
person is not infected with, or a carrier of, any such disease in
a communicable form.
(Ord. 180, 1990)
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 subsection A of 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, or possesses a food handler card as described in
subsection C of this section; provided, however, that a person may
act as or be engaged as a food handler under the supervision of such
food service manager for up to ten calendar days without a food handler
card.
A.
Food
Handler Training Certificate. 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,
or 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
seventy percent grade. The course of instruction shall include at
least the following subjects:
1.
Microorganisms;
2.
Sources
of food borne disease microorganisms;
3.
Food
borne diseases;
4.
The
means by which food is contaminated by microorganisms and toxic substances;
5.
Methods
for protection of food to prevent food borne illnesses;
6.
Control
of the spread of disease through food;
7.
Personal
hygiene for food handlers;
8.
The
role of utensils and equipment in the transmission of diseases; and
9.
Dishwashing
procedures.
B.
Food
Service Manager Training Certificate. 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 has
(1) attended a food service manager's training course, having a duration
of at least sixteen hours, taught by an instructor approved by the
health officer, and having a course content approved by the health
officer, with at least a seventy percent grade. The course of instruction
shall include at least the following subjects:
1.
Microbiology
of food borne disease;
2.
Methods
of preventing food borne diseases;
3.
Personal
sanitation practices;
4.
Warewashing
and sanitizing;
5.
Housekeeping
and waste disposal practices;
6.
Food
purchasing, transportation, receiving and storage;
7.
Food
preparation and use;
8.
Sanitation
of kitchens;
9.
Dining
service;
10.
Legal regulations and the food industry; and
11.
Sanitation and safety management.
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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 above with at least an eighty-five percent grade:
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A baccalaureate degree with at least a minor in food service
occupations, environmental sanitation, biological sciences, hospitality
services or related subjects and at least two years of occupational
experience in said fields; or
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An associate degree or sixty 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 said fields; or
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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.
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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 to that of a registered sanitarian with ten years
experience in food sanitation.
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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.
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C.
Food
Handler Card. A food handler card or a 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 said food
handlers pass a test relating to fundamental principles of sanitary
food service practices, with at least a seventy percent grade. The
test shall be prepared by the health officer based on information
contained in an 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. 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. 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 sixty days from the date
that the establishment ceases to have a food service manager processing
a food service manager training certificate to supervise the food
handler, whichever occurs the earliest.
(Ord. 180, 1990)
No person who owns or operates a business, occupation or establishment for which a permit is required by Article II of this chapter shall permit or authorize any person to act as or be engaged as a food handler in said business, occupation or establishment unless such person is legally permitted to act as or be engaged as a food handler pursuant to Section 8.04.650.
(Ord. 180, 1990)
No fee shall be charged for any test or examination made pursuant
to this chapter by the department. The city shall not be liable for
any fee or charge made for any test, x-ray or examination required
by this chapter that is not made by the department.
(Ord. 180, 1990)
