The staff of every retail food establishment shall include at
least one certified food service manager. A food service manager is
any person responsible for the immediate supervision of food handlers
and other workers involved in the sanitary maintenance of a retail
food establishment. In an establishment having no employees or a single
employee, the food service manager shall be the food establishment
operator or the single employee. An establishment will not be issued
a retail food establishment license unless its staff includes a certified
food manager.
Certified food service managers shall be responsible for training
and supervising food handlers with respect to food sanitation. Retail
food establishment operators shall be responsible for assuring that
organized training activities are conducted for all food handlers
they employ.
The following are specifically exempt from the provisions of
this article:
A. Agricultural markets, meaning buildings or stands that are located
on a farm for the purpose of selling fresh produce of that farm and
open for business not more than six months per year; or
B. Retail food establishments whose only products are factory-sealed
or prepackaged food products that do not require refrigeration.
Before it may begin serving the public, every retail food establishment not exempted pursuant to §
59-8 of this article shall demonstrate registration of at least one staff member as a certified food service manager by submitting to the Township Clerk a copy of the staff member's valid food service manager certification, issued by an accredited agency.
Every retail food establishment not exempt pursuant to §
59-8 of this article shall submit the proof required pursuant to §
59-9 of this article to the Township Clerk on an annual basis no later than January 31 of each calendar year.