§ 42-177. Food manager certification.

(a)

The owner or operator of an establishment which handles open food and which has seven or more food handlers on duty at any time shall make certain that at least one certified food manager is on duty during all hours of operation. This manager shall have completed a food service manager's certification course from any accredited institution or firm of his choice as approved by the regulatory authority.

(b)

The owner or operator of an establishment which handles open food and which has six or less food handlers on duty at any time shall not be required to have a certified manager on duty during all hours of operation but are required to have at least one certified food manager employed per establishment. In the event when the certified food manager is not on duty all of the food handlers on duty shall have completed a food handlers course from any accredited institution or firm as approved by the regulatory authority.

(c)

Establishments that have fluctuations in employee staffing such as retail grocery stores and convenience stores with fewer than seven food handlers shall not be required to have a certified food manager on duty during all hours of operations but are required to have at least one certified food manager employed per establishment.

(d)

Temporary food establishments and establishments that serve, sell, or distribute only prepackaged non-potentially hazardous foods are exempt from this section.

(Ord. No. 9380, § 2, 7-11-02)