Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 2 - MANAGEMENT AND PERSONNEL › Subpart A - Supervision › Section 246-215-02115 - Duties-Person in charge (FDA Food Code 2-103.11)

Current through Register Vol. 24-14, 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 WAC
					 246-215-06290;
(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 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 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;
(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 WAC
					 246-215-04220 and
					 246-215-04580(2);
(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;
(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;
(10) CONSUMERS who
					 order raw or partially cooked READY-TO-EAT FOODS of animal origin are informed
					 as specified under WAC
					 246-215-03620 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 as specified under WAC
					 246-215-03345;
(13) Except when approval is obtained from
					 the REGULATORY AUTHORITY as specified under WAC
					 246-215-03300(5),
					 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 WAC
					 246-215-02205; and
(16) Written procedures and plans, such as a
					 clean-up plan for vomit and diarrhea, where specified by this chapter and as
					 developed by the FOOD ESTABLISHMENT to ensure ACTIVE MANAGERIAL CONTROL, are
					 maintained and implemented as required.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-02115, filed 1/17/13, effective
						  5/1/13.