(A) Training:
1. The health authority may order any food handler, manager, or establishment owner to attend an immediate food handler training course when in the judgment of the health authority, the work habits of said food handler constitute a hazard to the public or when repetitive violations of this ordinance are noted. Fees may be charged to offset any costs incurred by the health authority.
(B) Certifications:
1. Category I facilities, as defined in section 750.100 of the Illinois Part 750 Food Code, including, but not limited to, healthcare facilities, shall have one ANSI certified food protection manager on the premises at all times that potentially hazardous food is being handled, prepared, or served.
2. Category II facilities as defined in section 750.100 of the Illinois Part 750 Food Code shall employ a minimum of one ANSI certified food protection manager on the premises at all times that potentially hazardous food is being handled, prepared, or served.
3. Category III facilities as defined in section 750.100 of the Illinois Part 750 Food Code shall have one ANSI certified food protection manager on staff that has managerial oversight.
(C) Food Service Workers Duty:
1. Food service employees shall report any of the following symptoms present, either while at work or outside work, including the day of onset to the food service manager, owner and/or person in charge the onset of: diarrhea, vomiting, jaundice, sore throat with fever, infected cuts or wounds, or lesions containing pus on the hand, wrist, an exposed body part, or other body part and the cuts, wounds, or lesions are not properly covered (such as boils and infected wounds, however small).
2. Whenever diagnosed as being ill with Norovirus, typhoid fever (Salmonella typhi), shigellosis (Shigella spp. infection), Escherichia coli O157:H7 or other EHEC/STEC infection, or hepatitis A (hepatitis A virus infection) employees shall report such diagnosis to the food service manager, owner and/or person in charge immediately.
3. Food service employees shall report to food service manager, owner and/or person in charge the exposure to or suspicion of causing any confirmed disease outbreak of Norovirus, typhoid fever, shigellosis, E. coli O157:H7 or other EHEC/STEC infection, or hepatitis A.
4. Food service employees shall report to the food service manager, owner and/or person in charge whenever a household member is diagnosed with Norovirus, typhoid fever, shigellosis, E. coli O157:H7 or other EHEC/STEC infection, or hepatitis A.
5. Food service employees shall report to the food service manager, owner and/or person in charge whenever a household member is working or attending in a setting experiencing a confirmed disease outbreak of Norovirus, typhoid fever, shigellosis, E. coli O157:H7 or other EHEC/STEC infection, or hepatitis A.
(D) Food Service Manager, Owner And/Or Person In Charge Duty:
1. To ensure that employees are properly trained in food safety as it relates to their assigned duties.
2. To ensure food service employees are informed of their responsibility to report in accordance with this ordinance, to the food service manager, information about their health and activities as they relate to diseases that are transmissible through food and as part of the food service operation and take any necessary actions and precautions to prevent the spread of any such disease.
3. The food service manager, owner or person in charge shall report any workers diagnosed with Norovirus, typhoid fever (Salmonella typhi), shigellosis (Shigella spp. infection), Escherichia coli O157:H7 or other EHEC/STEC infection, or hepatitis A (hepatitis A virus infection) to the health authority immediately.
4. To ensure that consumers are informed, by posting a notice, that clean tableware is to be used when they return to self-service areas such as salad bars or buffets.
(Ord. 11-12, 4-4-2011; amd. Ord. 22-01, 3-7-2022)