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Who is in charge of food safety in a food establishment? | Print |

Person who is in charge should be able to demonstrate enough knowledge about food safety.

DEMONSTRATION OF KNOWLEDGE CAN BE THROUGH:

  • Finishing a course or a program on ¬†Certified Food Safety Manager (accredited program); or
  • Providing correct answers to food safety questions.

COMPLIANCE WITH RULES AND REGULATIONS

Complying with the Rules and Regulations by having no violations of food-borne illness risk factors and public health interventions during the current inspection.

Certification  exams may be taken for Certified Food Safety Manager  through accredited institutions. The American National Standards Institute has accredited the following certification exams utilizing the Conference for Food Protection Standards:

  • National Restaurant Association Educational Foundation
  • Prometric
  • National Registry of Food Safety Professionals

FOOD SAFETY QUESTIONS MAY INCLUDE 7 AREAS

  1. Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
  2. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a fond employee who has a disease or medical condition that may cause a foodborne disease.
  3. Describing the symptoms associated with the diseases that are transmissible through food.
  4. Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safe food) and the prevention of foodborne illness.
  5. Explaining the hazards involved in the consumption of raw or uncooked meat, poultry, eggs, and fish.
  6. Stating the required food temperatures and times for safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  7. Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating potentially hazardous food (time/temperature control for safety food).


 
 

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