8.08.050   Food safety certification and training.
   A.   All food establishments except temporary, seasonal, and farmers markets must have a person in charge on the premises during all times of operation. A person in charge may obtain a food sanitation certificate from the department to satisfy the person in charge requirements.
   B.   These establishments must employ at least one person in charge who is ANSI certified as a food protection manager.
(Ord. 2016-12, § 2 (part), 2016)