Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-119 - Duties of the person-in-charge

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 119.
(a) When
				applicable, the person-in-charge of the retail food establishment shall ensure
				the following:
(1) Retail food establishment
				operations are not conducted in a private home or in a room used as living or
				sleeping quarters as specified under section 423 of this rule.
(2) Persons unnecessary to the retail food
				establishment operation are not allowed in the food preparation, food storage,
				or warewashing areas, except that brief visits and tours may be authorized by
				the person-in-charge if steps are taken to ensure that:
(A) exposed food;
(B) clean equipment, utensils, and linens;
				and
(C) unwrapped single-service
				and single-use articles;
are protected from contamination.
(3) Employees and other persons, such as
				delivery and maintenance persons and pesticide applicators, entering the food
				preparation, food storage, and warewashing areas comply with this
				rule.
(4) Employees are effectively
				cleaning their hands, by routinely monitoring the employees' hand
				washing.
(5) Employees are visibly
				observing foods as they are received to determine that they are:
(A) from approved sources;
(B) delivered at the required
				temperatures;
(C) protected from
				contamination;
(D) unadulterated;
				and
(E) accurately presented;
by routinely monitoring the employees' observations and
				  periodically evaluating foods upon their receipt.
(6) Employees are properly cooking
				potentially hazardous food, being particularly careful in cooking those foods
				known to cause severe foodborne illness and death, such as eggs and comminuted
				meats, through daily oversight of the employees' routine monitoring of the
				cooking temperatures using appropriate temperature measuring devices properly
				scaled and calibrated as specified under sections 235 and 254 of this
				rule.
(7) Employees are using
				proper methods to rapidly cool potentially hazardous foods that are not held
				hot or are not for consumption within four (4) hours, through daily oversight
				of the employees' routine monitoring of food temperatures during
				cooling.
(8) Consumers who order
				raw or partially cooked ready-to-eat foods of animal origin are informed as
				specified under section 196 of this rule that the food is not cooked
				sufficiently to ensure its safety.
(9) Employees are properly sanitizing cleaned
				multiuse equipment and utensils before they are reused, through routine
				monitoring of solution temperature and exposure time for hot water sanitizing
				and chemical concentration, pH, temperature, and exposure time for chemical
				sanitizing.
(10) Consumers are
				notified that clean tableware is to be used when they return to self-service
				areas, such as salad bars and buffets, as specified under section 249 of this
				rule.
(11) Employees are preventing
				cross-contamination of ready-to-eat food from unwashed hands and are properly
				using suitable utensils, such as:
(A) deli
				tissue;
(B) spatulas;
(C) tongs;
(D) single-use gloves; or
(E) dispensing equipment;
when such items can be used.
(12) Employees are properly trained in food
				safety as it relates to their assigned duties.