(A) All retail food establishments, excluding temporary establishments, which prepare or serve potentially hazardous foods, shall have at least one sanitation certified manager or employee on premises during hours of food preparation and service, and shall comply with the minimum requirements specified by the state Department of Health as provided in 410 I.A.C. 7-20-87, as the same may be hereafter changed or amended. This regulation and any changes and amendments thereto which may be hereafter adopted or promulgated, are by reference incorporated herein and made part thereof.
(B) Retail food establishments selling only prepackaged goods and non-potentially hazardous foods, and temporary retail food establishments, are exempt from the provisions of division (A) above.
(C) A certified manager or employee is any person who has successfully completed one or more of the following courses or their equivalent, and has provided a copy of the certificate of completion from that course to the county:
(1) SERVSAFE course through the National Restaurant Association (NRA);
(2) Applied Food Service Sanitation course through the NRA; or
(3) Any course of study approved by the county Health Department.
(Ord. 2000-15, passed 8-8-00)