(A) Any person who has or is known to have a communicable or infectious disease shall not work or be permitted to work in a food service establishment or food market until free of the communicable or infectious disease.
(B) All food service establishments must employ at least one full-time person per shift who is certified in food sanitation practices. The person(s) shall be responsible at all times for seeing that all personnel comply with the food sanitation practices established by the State Department of Health. The Environmental Health Division of the County Health Department shall conduct instructional programs on the principles of food sanitation and food-borne disease prevention and see that all interested persons have an opportunity to receive a certificate in food sanitation practices. Upon completion of the program and demonstration of knowledge and understanding of the principles of food sanitation and food-borne disease prevention, the person shall be issued a certificate by the Environmental Health Division. Certificates must be renewed every two years and a certified person shall be recertified by the Environmental Health Division only after the person has again demonstrated knowledge and understanding of the principles of food sanitation of food-borne disease prevention.
(C) The County Health Department shall not issue a license to any food service establishment that does not employ a person certified in food sanitation practices. All food service establishments shall have on display in full view of its customers the certificates(s) of those persons certified in food sanitation practices.
(Prior Code, § 3-37) (Ord. 1992-10, passed 7-27-1992) Penalty, see § 110.99