(A) Requirements.
(1) All food establishments, except those dealing only in fresh produce and/or prepackaged non-potentially hazardous food shall have a person employed in a managerial capacity possessing a current food manager’s certificate issued by the Health Department. A certified manager or person in charge must be on duty during all hours of operation of any non-exempt food service establishment employing six or more employees.
(2) Upon written application and presentation of evidence of satisfactory completion of a food manager’s course, equivalent training or examination as approved by the Director of Public Health, the Health Department shall issue a food manager’s certificate valid for three years from the date of training or evaluation unless sooner revoked. Suspension of revocation of an establishment’s health permit by the Health Department shall constitute cause for revocation of that manager’s certification. Whenever the food service operator holding the certificate terminates employment, is terminated, or is transferred to another food establishment, the person owning, operating or managing the food establishment shall be allowed 60 days from the date of termination or transfer of the certificate holder to comply with this section.
(B) Exemptions from certificate requirement. Temporary food establishments and persons participating as volunteer food handlers performing charitable activities for periods of 14 days or less may be exempted from the requirement for a manager’s certificate.
(Ord. passed 3-17-1992)