Florida Administrative Code › 64 - DEPARTMENT OF HEALTH › 64E - Division of Environmental Health › Chapter 64E-11 - FOOD HYGIENE › Section 64E-11.012 - Manager Certification

Current through Reg. 50, No. 138; July 16, 2024
(1) All
				managers who are responsible for the storage, preparation, display, and serving
				of foods to the public must have passed a written certification test which
				complies with section
				 509.039, Florida Statutes,
				within 30 days after the effective date of employment. Those managers who
				successfully pass the certification examination will be issued a certificate
				which is valid for a period of five years from the date of issuance.
(2) All establishments must designate in
				writing the food service manager or managers for each location. Establishments
				that serve highly susceptible populations, or have three or more employees at
				one time engaged in the storage, preparation, display, or serving of food must
				have at least one certified manager present at all times when said activities
				are taking place. All other establishments must have a certified manager or
				managers responsible for all periods of operation, but said manager or managers
				need not be present at all times.
(3) It is the responsibility of the certified
				manager or person in charge to train or ensure the training of all employees
				under their supervision and control who engage in the storage, preparation, or
				serving of food, or cleaning of equipment, utensils, or food contact and
				non-food contact surfaces, and to do so in accordance with acceptable sanitary
				practices as described in this chapter. The trainings must be annual and
				provided to employees by March 31 of each year. Employees hired after the
				annual training has been provided for that calendar year must receive training
				within 30 days of being hired. The certified manager or person in charge must
				also maintain a copy of the establishment's most recent regular food service
				inspection form provided by the department. Employees shall present this
				inspection form to guests or patrons for their review upon request.
(4) If a food service establishment, which
				possesses a santitation certificate and initially met the requirements of this
				section, becomes noncompliant with subsection (2), above, the food service
				establishment will have a period of 30 days to become compliant with subsection
				(2), above.
(5) The food service
				employee training must inform the employee regarding basic public health food
				protection practices, as specified in this chapter and which relates to their
				assigned duties. Employees who prepare foods must be knowledgeable about safe
				methods of thawing, cooking, cooling, handling, holding, and storing foods.
				Service personnel must be knowledgeable about safe methods of food service.
				Employees who clean equipment and facilities must be knowledgeable about proper
				cleaning and sanitization methods. Employees responsible for maintaining the
				premises must be knowledgeable about proper insect and vermin control methods.
				Managers must obtain and maintain an attendance roster of all employees present
				during training. Both the training curriculum and attendance roster must be
				maintained for three years and available upon request by the department.
				Establishments that are not compliant with the employee training requirements
				and record retention of this section must schedule a training and testing with
				the department and pay any applicable fees. In lieu of the department providing
				training and testing, the establishment may schedule training and testing with
				an outside course provider, who in addition to providing employee-level
				training, is also an approved manager certification test provider. The training
				and testing for employees must be completed within 60 days of the violation, or
				prior to the renewal of the sanitation certificate, whichever comes
				first.
(6) Persons are considered
				certified under these rules when a written examination is a requirement for
				licensure by the Department of Health, Division of Medical Quality Assurance in
				a dietary field and when these persons have acquired and maintained an active
				license, provided that they comply with subsection (2), above. The following
				establishments are exempt from the manager certification requirements of this
				section, however, the establishment must have a person in charge:
(a) Any theater, if the primary use is as a
				theater and patron service is limited to food items customarily served to
				admittees of theaters such as popcorn, hot dogs, soft drinks, nachos and
				cheese, and pre-packaged snack foods;
(b) Establishments listed in section
				 381.0072, F.S., as being exempt
				from this certification;
(c) Food
				service establishments that limit their food service operation to
				non-time/temperature control for safety prepackaged food items;
(d) Culinary arts and similar food programs,
				which do not offer, sale, or serve food beyond the program's instructors and
				participants.