Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 3 - Management and Personnel › Section 310:257-3-2 - Demonstration

Current through Vol. 41, No. 20, July 1, 2024
Based on the risks inherent to the food operation, during
				  inspections and upon request a certified food manager or person in charge shall
				  demonstrate to the regulatory 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 at the
				  time of the inspection shall demonstrate this knowledge by:
(1) Complying with this Chapter by having no
				priority items during the current inspection; or
(2) Being a certified food protection manager
				who has shown proficiency of required information through passing a test that
				is part of an accredited program; or
(3) Responding correctly to the inspector's
				questions as they relate to the specific food operation. The areas of knowledge
				include:
(A) Describing the relationship
				between the prevention of foodborne disease and the personal hygiene of a food
				employee;
(B) 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;
(C) Describing the symptoms associated with
				the diseases that are transmissible through food;
(D) 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;
(E) Explaining the hazards involved in the
				consumption of raw or undercooked meat, poultry, eggs, and fish;
(F) Stating the required food temperatures
				and times for safe cooking of Time/Temperature Control for Safety Food
				including meat, poultry, eggs, and fish;
(G) Stating the required temperatures and
				times for the safe refrigerated storage, hot holding, cooling, and reheating of
				Time/Temperature Control for Safety Food;
(H) Describing the relationship between the
				prevention of foodborne illness and the management and control of the
				following:
(i) Cross contamination,
(ii) Hand contact with ready-to-eat
				foods,
(iii) Handwashing,
				and
(iv) Maintaining the food
				establishment in a clean condition and in good repair;
(I) Describing foods identified as major food
				allergens and the symptoms that a major food allergen could cause in a
				sensitive individual who has an allergic reaction.
(J) Explaining the relationship between food
				safety and providing equipment that is:
(i)
				Sufficient in number and capacity, and
(ii) Properly designed, constructed, located,
				installed, operated, maintained, and cleaned;
(K) Explaining correct procedures for
				cleaning and sanitizing utensils and food contact surfaces of
				equipment;
(L) 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;
(M) Identifying poisonous or toxic materials
				in the food establishment and the procedures necessary to ensure that they are
				safely stored, dispensed, used, and disposed of according to law;
(N) 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 Code;
(O)
				Explaining the details of how the person in charge and food employees comply
				with the HACCP Plan if a plan is required by law, this Code, or an agreement
				between the Department and the food establishment;
(P) Explaining the responsibilities, rights,
				and authorities assigned by this code to the:
(i) Food employee,
(ii) Conditional employee,
(iii) Person in charge,
(iv) Regulatory authority; and
(Q) Explaining how the person in
				charge, food employees, and conditional employees comply with reporting
				responsibilities and exclusion or restriction of food employees.