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 24-118 - Demonstration of knowledge

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 118.
(a) Based
				on the risk of foodborne illness inherent to the retail food operation, during
				inspections and upon request, the person-in-charge shall demonstrate to the
				regulatory authority knowledge of foodborne disease prevention, application of
				the HACCP principles, and the requirements of this rule. The person-in-charge
				shall demonstrate this knowledge by either of the following:
(1) Having a certified food employee who has
				shown proficiency of required information through passing a test that is part
				of an accredited program, as per
				410 IAC
				7-22.
(2)
				If the retail food establishment is exempt from
				410 IAC
				7-22, the demonstration of knowledge shall be met by
				the following:
(A) Compliance with this rule
				by having no critical violation or violations during the current
				inspection.
(B) Responding
				correctly to the inspector's questions as they relate to the specific food
				operation. The areas of knowledge include the following:
(i) Describing the relationship between the
				prevention of foodborne disease and personal hygiene of a food
				employee.
(ii) Explaining the
				responsibility of the person-in-charge for preventing transmission of foodborne
				disease by a food employee who has a disease or medical condition that may
				cause foodborne disease.
(iii)
				Describing the symptoms associated with the diseases that are transmissible
				through food.
(iv) Explaining the
				significance of the relationship between maintaining the time and temperature
				of potentially hazardous food and the prevention of foodborne
				illness.
(v) Explaining the hazards
				involved in the consumption of raw or undercooked meat, poultry, eggs, and
				fish.
(vi) Stating the required
				food temperatures and times for safe cooking of potentially hazardous food
				including meat, poultry, eggs, and fish.
(vii) Stating the required temperatures and
				times for the safe refrigerated storage, hot holding, cooling, and reheating of
				potentially hazardous food.
(viii)
				Describing the relationship between the prevention of foodborne illness and the
				management and control of the following:
(AA)
				Cross-contamination.
(BB) Hand
				contact with ready-to-eat foods.
(CC) Hand washing.
(DD) Maintaining the retail food
				establishment in a clean condition and in good repair.
(ix) Explaining the relationship between food
				safety and providing equipment that is as follows:
(AA) Sufficient in number and
				capacity.
(BB) Properly designed,
				constructed, located, installed, operated, maintained, and cleaned.
(x) Explaining correct procedures
				for cleaning and sanitizing utensils and food contact surfaces of
				equipment.
(xi) 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.
(xii) Identifying poisonous or toxic
				materials in the retail food establishment and the procedures necessary to
				ensure that they are safely stored, dispensed, used, and disposed of according
				to law.
(xiii) 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 this rule.
(xiv) 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 rule, or an agreement between
				the regulatory authority and the establishment.
(xv) Explaining the responsibilities, rights,
				and authorities assigned by this rule to the:
(AA) food employee;
(BB) person-in-charge; and
(CC) regulatory authority.