(A) Requirement.
(1) Each food service establishment shall have at least one person employed in a managerial capacity possessing a current food manager certificate approved by the regulatory authority.
(2) Each food service establishment with six or more employees that is required to have certified food managers must have at least one certified manager on site during all operations.
(3) Every employee of a food service establishment other than a certified food manager must maintain a valid food handler certification registered with the regulatory authority.
(4) Food handler certification shall be valid for a period of up to three years as determined by the regulatory authority.
(5) Food manager and food handler certification documentation must be maintained in the food service establishment and presented upon request by the regulatory authority.
(Ord. 327, passed 8-11-2011) Penalty, see § 111.99