(A) All mobile food units shall always have at least one person onsite that holds a certified food protection manager certification.
(B) The Health Authority may order any food handler to attend certified food manager or food handler training course, when in the judgment of the Health Authority, the work habits of the food handler constitute a hazard to public health. The Health Authority may impose a time period for the completion of the training.
(C) Someone in the mobile food unit must be in charge during all hours of operation. This person is responsible for knowing the food sanitation rules and procedures within the unit. The person in charge (PIC) is required to demonstrate knowledge of rules applicable to the food service operation. The person in charge shall ensure that workers are effectively cleaning their hands, that potentially hazardous food is adequately cooked and held, and that all multiuse equipment or utensils are adequately washed, rinsed, and sanitized.
(Ord. O-138-12-21, passed 12-9-2021)