Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 3 - Management and Personnel › Section 310:257-3-3 - Person in charge

Current through Vol. 41, No. 20, July 1, 2024
The person in charge shall ensure that:
(1) Food establishment operations are not
				conducted in a private home or in a room used as living or sleeping
				quarters;
(2) Persons unnecessary
				to the 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 exposed
				food; clean equipment, utensils, and linens; and 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
				Chapter;
(4) Employees are
				effectively cleaning their hands, by routinely monitoring the employees'
				handwashing;
(5) Employees are
				visibly observing foods as they are received to determine that they are from
				approved or lawful sources, delivered at the required temperatures, protected
				from contamination, unadulterated, and accurately presented, by routinely
				monitoring the employees' observations and periodically evaluating foods upon
				their receipt;
(6) Employees are
				verifying that foods delivered to the food establishment during non-operating
				hours are from approvedor lawful sources and are placed into appropriate
				storage locations such that they are maintained at the required temperatures,
				protected from contamination, unadulterated, and accurately
				presented;
(7) Employees are
				properly cooking Time/Temperature Control for Safety 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;
(8) Employees are using proper methods to
				rapidly cool Time/Temperature Control for Safety 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;
(9) Employees are properly maintaining the
				temperatures of Time/Temperature Control for Safety Foods during hot and cold
				holding through daily oversight of the employees' routine monitoring of food
				temperatures;
(10) Consumers who
				order raw or partially cooked ready-to-eat foods of animal origin are informed
				that the food is not cooked sufficiently to ensure its safety;
(11) 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;
(12) Consumers are
				notified that clean tableware is to be used when they return to self-service
				areas such as salad bars and buffets;
(13) Except when otherwise approved,
				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;
(14) Employees are properly trained in food
				safety, including food allergy awareness, as it relates to their assigned
				duties;
(15) Food employees and
				conditional employees are informed, in a verifiable manner, of their
				responsibility to report, in accordance with law, to the person in charge,
				information about their health and activities as they relate to diseases that
				are transmissible through food, as specified under OAC
				310:257-3-4(a);
				and
(16) Written procedures and
				plans, where specified by this Chapter and as developed by the food
				establishment, are maintained and implemented as required.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 26 Ok Reg 1477, eff 6-11-09; Amended at 28 Ok Reg 2289,
				  eff 11-1-11