(A) A Food Protection Manager Certificate will be required as follows:
(1) Food establishments with less than five employees - At least one person per establishment.
(2) Food establishments with more than five employees - At least one manager or person in charge on each shift must hold a certificate for Food Protection Management.
(B) The certificate that shows proof of passing the written exam must be maintained on the premises with a copy sent to the regulatory authority for file. The certified manager is responsible for training the employees of the establishment in proper food handling procedures. Temporary food service establishments and food service establishments that handle only prepackaged foods and nonpotentially hazardous foods which require only limited preparation are exempt from the provisions of this section.
(Ord. 02-2000-18, passed 2-22-00)