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 2VAC5-585-70 - Duties of person in charge

Current through Register Vol. 40, No. 24, July 15, 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 as
					 specified under
					 2VAC5-585-2990;Pf
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;Pf
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;Pf
4. Employees are effectively cleaning their
					 hands, by routinely monitoring the employees'
					 handwashing;Pf
5. Employees are visibly observing foods as
					 they are received to determine that they are from approved 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;Pf
6. Employees are verifying that foods
					 delivered to the food establishment during nonoperating hours are from approved
					 sources and are placed into appropriate storage locations such that they are
					 maintained at the required temperatures, protected from contamination,
					 unadulterated, and accurately presented;Pf
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 as specified under
					 2VAC5-585-1180 and
					 2VAC5-585-1730
					 B;Pf
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
					 hours, through daily oversight of the employees' routine monitoring of food
					 temperatures during cooling;Pf
9. Employees are properly maintaining the
					 temperatures of time/temperature control for safety food during hot and cold
					 holding through daily oversight of the employees' routine monitoring of food
					 temperatures;Pf
10. Consumers who order raw or partially
					 cooked ready-to-eat foods of animal origin are informed as specified under
					 2VAC5-585-930 that the food is not
					 cooked sufficiently to ensure its
					 safety;Pf
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;Pf
12. Consumers are notified that clean
					 tableware is to be used when they return to self-service areas such as salad
					 bars and buffets as specified under
					 2VAC5-585-590;Pf
13. Except when approval is obtained from the
					 department as specified in
					 2VAC5-585-450 E, 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;Pf
14. Employees are properly trained in food
					 safety, including food allergy awareness, as it relates to their assigned
					 duties; 
					 Pf
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
					 2VAC5-585-80
					 A;Pf and
16. Written procedures and plans where
					 specified by this chapter and as developed by the food establishment are
					 maintained and implemented as required.Pf
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.