New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 2 - MANAGEMENT AND PERSONNEL › Section 8:24-2.1 - Supervision

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The operator shall be the person in charge or
				shall designate a person in charge and shall ensure that a person in charge is
				present at the retail food establishment during all hours of operation.
(b) Based on the risks of foodborne illness
				inherent to the food 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 (HACCP)
				principles, and the requirements of this chapter. The person in charge shall
				demonstrate this knowledge by substantial compliance with this chapter. By January
				2, 2010, at least one person in charge in Risk Type 3 Food Establishments shall be a
				certified food protection manager who has shown proficiency of required information
				through obtaining a food safety certificate by passing a food safety certification
				examination administered by an accredited certifying program recognized by the
				Conference for Food Protection. Certified food protection managers shall maintain
				the currency of the food safety certificate by following the accredited certifying
				program's requirements for renewal. Information on accredited food safety
				certification programs is available through the Department of Health, Public Health
				and Food Protection Program by mailing a written request to: Consumer,
				Environmental, and Occupational Health Service, Public Health and Food Protection
				Program, PO Box 369, Trenton, New Jersey, 08625-0369, telephone (609)
				826-4935.
(c) The person in charge shall
				ensure the following:
1. That retail food
				establishment operations are not conducted in a private home or in a room used as
				living or sleeping quarters;
2. That
				persons unnecessary to the retail food establishment operation are not allowed in
				the food preparation, food storage, or warewashing areas;
3. That 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 chapter;
i. Through routinely monitoring the employees'
				handwashing, that employees are effectively cleaning their hands;
ii. Through routinely monitoring the employees'
				observations and periodically evaluating foods upon their receipt, that employees
				are visibly observing foods as they are received to determine that they are from
				sources that are subject to inspection by the appropriate regulatory authority as
				set forth in 8:24-3.2, delivered at required
				temperatures, protected from contamination, unadulterated, and accurately
				presented;
iii. Through daily oversight
				of the employees' routine monitoring of the cooking temperatures using appropriate
				temperature measuring devices properly scaled and calibrated, that 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;
iv. Through daily
				oversight of the employees' routine monitoring of food temperatures during cooling,
				that employees are using proper methods to rapidly cool potentially hazardous foods
				that are not held hot or are not for consumption within four hours;
v. Through routine monitoring of solution
				temperature and exposure time for hot water sanitizing, and chemical concentration,
				pH, temperature, and exposure time for chemical sanitizing, that employees are
				properly sanitizing cleaned multiuse equipment and utensils before they are
				reused;
4. That consumers are
				notified that clean tableware is to be used when they return to self-service areas
				such as salad bars and buffets;
5. That
				employees are preventing cross-contamination of ready-to-eat food with bare hands by
				properly using suitable utensils such as deli tissue, spatulas, tongs, single-use
				gloves, or dispensing equipment; and
6.
				That employees are properly trained in food safety as it relates to their assigned
				duties.