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disease.
<br />(4) Adequate medical and laboratory examination of the employee or other employees.
<br />Specific Authority 381.006, 381.0072(2) FS. Law Implemented 381.006, 381.0072(2) FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-
<br />13.36, Amended 2-21-91, Retained here and Transferred to 7C-4.022, Formerly 10D-13.036.
<br />64E-11.012 Manager Certification.
<br />(1)(a) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have
<br />passed a written certification test approved by the department demonstrating a basic knowledge of food protection practices. Those
<br />managers who successfully pass the certification examination shall be issued a certificate which is valid for a period of five years
<br />from the date of issuance. All establishments shall designate in writing the food service manager or managers for each location.
<br />Establishments that serve highly susceptible populations, or have three or more employees at one time engaged in the storage,
<br />preparation, display, or serving of food shall have at least one certified manager present at all times when said activities are taking
<br />place. All other establishments shall have a certified manager or managers responsible for all periods of operation but said
<br />manager or managers need not be present at all times. It shall be the responsibility of the certified manager or managers to inform
<br />all employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in
<br />accordance with acceptable sanitary practices as described in this chapter. The certified manager or managers shall also maintain a
<br />copy of the establishment’s most recent regular food service inspection form provided by the department. Employees shall present
<br />this inspection form to guests or patrons for their review upon their request.
<br />(b) Managers employed on or after the effective date of this chapter shall have a period of 90 days after the effective date of
<br />employment to satisfactorily pass the required test.
<br />(2) The test shall be designed to assess the manager’s knowledge of basic public health food protection practices, including:
<br />receiving of food supplies; food storage, including dry, refrigerated and freezer storage; food protection and preparation practices
<br />including thawing of potentially hazardous food, techniques to minimize handling, recognition of critical temperatures during
<br />storage, preparation, cooking, serving, displaying and reheating; personal hygienic practices of employees during all phases of
<br />preparation and serving of food; equipment and utensil design and fabrication, installation and location as well as cleaning,
<br />sanitizing and storage; water supplies; sewage disposal; plumbing; bathroom and handwashing facilities; garbage and trash storage
<br />and disposal; insect and rodent control; general housekeeping including cleaning, maintenance, lighting and ventilation; control of
<br />toxic materials; premises sanitation and other miscellaneous activities which the manager needs to ensure are accomplished to
<br />prevent the occurrence of foodborne illness.
<br />(3) The testing program shall demonstrate testing program compliance with one or more generally recognized measurement
<br />standards such as the Standards for Educational and Psychological Testing. Documentation of conformance shall include
<br />organization review and program evaluation by qualified psychometricians and shall demonstrate adherence in the areas of
<br />administrative independence; fairness; technical standards for test construction and evaluation including validity, reliability and
<br />errors in measurement, test development and revision, scaling, norming, score comparability and equating, and test publication;
<br />professional standards for test use including employment testing and professional and occupational certification; and related
<br />standards for testing linguistic minorities, testing people who have handicap conditions, test administration, scoring and reporting,
<br />protecting the rights of test takers and public information. Testing programs that provide documentation to the department of
<br />current accreditation by an accrediting organization as defined in the Conference for Food Protection Standards for Accreditation
<br />of Food Protection Manager Certification Programs shall be considered as meeting the provision for testing programs of this
<br />section, provided that the Testing Program maintains its accreditation.
<br />(4) Once approved, the testing program shall maintain and offer test(s) that comply with the current requirements of this
<br />chapter and shall notify and receive approval from the department prior to making any changes to the test. Within 120 days of
<br />receiving notification from the department that this chapter has undergone substantial changes, approved testing programs shall
<br />revise their certification test(s) to be consistent with the applicable changes and notify the department when such revisions have
<br />been completed.
<br />(5) A test offered for compliance with this section shall be invalid when:
<br />(a) It has not been approved by the department; or
<br />(b) It is a previously approved test that has been changed without department approval; or
<br />(c) Any applicable requirement of subsection (4) of this section is not met.
<br />(6) Persons shall be considered certified under these rules when a written examination is a requirement for licensure by the
<br />Florida Department of Business and Professional Regulation in a dietary field and when these persons have acquired and
<br />maintained the currency of this license. The following establishments are also exempt from the manager certification requirements
<br />of this section:
<br />(a) Any theater, if the primary use is as a theater and patron service is limited to food items customarily served to admittees of
<br />theaters such as popcorn, hot dogs, soft drinks, nachos and cheese, and pre-packaged snack foods;
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