Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part II - Management and Personnel › Article 1 - Supervision › Section 2VAC5-585-60 - Demonstration.*

Current through Register Vol. 40, No. 24, July 15, 2024
Based on the risks inherent to the food operation, during
						inspections and upon request the person in charge shall demonstrate to the
						department knowledge of foodborne disease prevention, application of the Hazard
						Analysis Critical Control Point principles, and the requirements of this
						chapter. The person in charge shall demonstrate this knowledge by:
1. Complying with this chapter by having no
					 violations of priority items during the current
					 inspection;Pf
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;Pf 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;Pf
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;Pf
c. Describing the symptoms associated with
					 the diseases that are transmissible through
					 food;Pf
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;Pf
e. Explaining the hazards involved in the
					 consumption of raw or undercooked meat, poultry, eggs, and
					 fish;Pf
f. Stating the required food temperatures and
					 times for safe cooking of time/temperature control for safety food including
					 meat, poultry, eggs, and fish;Pf
g. Stating the required temperatures and
					 times for the safe refrigerated storage, hot holding, cooling, and reheating of
					 time/temperature control for safety
					 food;Pf
h. Describing the relationship between the
					 prevention of foodborne illness and the management and control of the
					 following:
(1) Cross
					 contamination;Pf
(2) Hand contact with ready-to-eat
					 foods;Pf
(3) Handwashing;Pf
					 and
(4) Maintaining the food
					 establishment in a clean condition and in good
					 repair;Pf
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;Pf
j. Explaining the relationship between food
					 safety and providing equipment that is:
(1)
					 Sufficient in number and capacity;Pf and
(2) Properly designed, constructed, located,
					 installed, operated, maintained, and
					 cleaned;Pf
k. Explaining correct procedures for cleaning
					 and sanitizing utensils and food-contact surfaces of
					 equipment;Pf
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;Pf
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;Pf
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 chapter;Pf
o. 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 chapter, or an agreement between the department and the food
					 establishment;Pf
p. Explaining the responsibilities, rights,
					 and authorities assigned by this chapter to the:
(1) Food
					 employee;Pf
(2) Conditional
					 employee;Pf
(3) Person in
					 charge;Pf and
(4) Department;Pf
					 and
q. Explaining how
					 the person in charge, food employees, and conditional employees comply with
					 reporting responsibilities and the exclusion or restriction of food
					 employees.Pf