Compilation of Rules and Regulations of the State of Georgia › Department 511 - RULES OF GEORGIA DEPARTMENT OF PUBLIC HEALTH › Chapter 511-6 - FOOD AND LODGING ESTABLISHMENTS › Subject 511-6-1 - FOOD SERVICE › Rule 511-6-1-.03 - Management and Personnel

Current through Rules and Regulations filed through June 27, 2024
(1) Demonstration of Knowledge. Based on the
				risk of foodborne illness inherent to the food service operation, during
				inspections and upon request, the person in charge shall demonstrate to the
				Health Authority knowledge of foodborne disease prevention, application of the
				Hazard Analysis Critical Control Point principles, and the requirements of this
				Chapter. The person in charge shall demonstrate this knowledge in one of the
				following ways:
(a) Compliance with Chapter.
				Complying with this Chapter by having no violations of Priority Items during
				the current inspection;Pf
(b) Certified Food Service Manager. Being a
				certified food service manager who has shown proficiency of required
				information through passing a test that is part of an accredited
				program;Pf or
(c) Correct Answers to Food Safety Questions.
				Responding correctly to the inspector's questions as they relate to the
				specific food operation. The areas of knowledge include:
1. Describing the relationship between the
				prevention of foodborne disease and the personal hygiene of a food
				employee;Pf
2. Explaining the responsibility of the
				person in charge for preventing the transmission of foodborne disease by a food
				employee who has a disease or medical condition that may cause foodborne
				disease;Pf
3. Describing the symptoms associated with
				the diseases that are transmissible through
				food;Pf
4. Explaining the significance of the
				relationship between maintaining the time and temperature of time/temperature
				control for safety food and the prevention of foodborne
				illness;Pf
5. Explaining the hazards involved in the
				consumption of raw or undercooked meat, poultry, eggs, and
				fish;Pf
6. Stating the required food temperatures and
				times for safe cooking of time/temperature control for safety food including
				meat, poultry, eggs, and fish;Pf
7. Stating the required temperatures and
				times for the safe refrigerated storage, hot holding, cooling, and reheating of
				time/temperature control for safety
				food;Pf
8. Describing the relationship between the
				prevention of foodborne illness and the management and control of the
				following:
(i) Cross
				contamination,Pf
(ii) Hand contact with ready-to-eat
				foods,Pf
(iii)
				Handwashing,Pf and
(iv) Maintaining the food service
				establishment in a clean condition and in good
				repair;Pf
9. Describing foods identified as major food
				allergens and the symptoms major food allergen could cause in a sensitive
				individual who has an allergic reaction;Pf
10. Explaining the relationship between food
				safety and providing equipment that is:
(i)
				Sufficient in number and capacity,Pf and
(ii) Properly designed, constructed, located,
				installed, operated, maintained, and
				cleaned;Pf
11. Explaining correct procedures for
				cleaning and sanitizing utensils and food-contact surfaces of
				equipment;Pf
12. Identifying the source of water used and
				measures taken to ensure that it remains protected from contamination such as
				providing protection from backflow and precluding the creation of cross
				connections;Pf
13. Identifying poisonous or toxic materials
				in the food service establishment and the procedures necessary to ensure that
				they are safely stored, dispensed, used, and disposed of according to
				law;Pf
14. Identifying critical control points in
				the operation from purchasing through sale or service that when not controlled
				may contribute to the transmission of foodborne illness and explaining steps
				taken to ensure that the points are controlled in accordance with the
				requirements of this Chapter;Pf
15. Explaining the details of how the person
				in charge and food employees comply with the HACCP plan if a plan is required
				by the law, this Chapter, or an agreement between the Health Authority and the
				food service establishment;Pf
16. Explaining the responsibilities, rights,
				and authorities assigned by this Chapter to the:
(i) Food
				employee,Pf
(ii) Conditional
				employee,Pf
(iii) Person in
				charge;Pf
(iv) Health
				Authority;Pf and
17. Explaining how the person in charge, food
				employees, and conditional employees comply with reporting responsibilities and
				exclusion or restriction of food
				employees.Pf