§ 2-3-28. Food handling certification—Management and supervisors.

In order to insure that management and supervisors are of food service establishments, food processing plants, food outlets and abattoir houses are knowledgeable of proper and acceptable sanitary practices, and to minimize the possibility of foodborne disease outbreak in the operation of those food service establishments, food processing plants, food outlets and abattoir houses which are involved in food preparation and/or food processing to such extent as to so warrant in the opinion of the director, all such management and supervisors shall be required to complete a course of not less than four (4) hours nor more than twelve (12) hours of instruction and training, conducted or approved by the health department, in basis food hygiene and relating to the proper storage, preparation, display and service of foods. Upon successful completion of such course by the trainee, the director shall issue to the trainee a food handler's training card, which card shall be valid for a two-year period. Upon expiration of the two-year effective period of a food handler's training card, each holder thereof who is a manager or supervisor of a food establishment as qualified above shall be required to complete a refresher course of not less than four (4) hours nor more than six (6) hours. Upon successful completion of the refresher course by said manager or supervisor, a new food handler's training card shall be issued for a succeeding two-year period.

(Ord. No. 78-7, § 5, 4-4-78)