Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart A - Supervision › Section 246-215-02105 - Demonstration of knowledge (FDA Food Code 2-102.11)

Current through Register Vol. 24-14, July 15, 2024
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 REGULATORY AUTHORITY knowledge of foodborne disease
						prevention, application of the HAZARD analysis and 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 RED HIGH RISK FACTORS
					 during the current inspection;
(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 might 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 can 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;
(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 REGULATORY AUTHORITY and
					 the FOOD ESTABLISHMENT;
(p)
					 Explaining the responsibilities, rights, and authorities assigned by this
					 chapter 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.