§ 22-56. Food manager certification.

(a)

Requirement. Every permitted food establishment, except establishments dealing only in fresh produce, nonpotentially hazardous food, and/or prepackaged potentially hazardous food, shall have a person employed in a managerial capacity possessing a current food manager's certificate issued by the health department. A certified manager or person in charge must be on duty during all hours of operation of any nonexempt food service establishment employing six or more employees per eight-hour shift.

(1)

Upon written application and presentation of evidence of satisfactory completion of a food manager's course, equivalent training, or examination as approved by the director of public health, the health department shall issue a food manager's certificate valid for three years from the date of training or evaluation unless sooner revoked. Suspension or revocation of an establishment's health permit by the health department shall constitute cause for revocation of that manager's certification.

(2)

Whenever the food service operator holding the certificate terminates employment, is terminated, or is transferred to another food establishment, the person owning, operating, or managing the food establishment shall be allowed 60 days from the date of termination or transfer of the certificate holder to comply with this section.

(b)

Exemptions from certificate requirement. Temporary food establishments and persons participating as volunteer food handlers performing charitable activities for periods of 14 days or less may be exempted from the requirement for a manager's certificate.

(Code 1993, § 42-91; Ord. No. 89-10, § 25-8, 8-21-1989)