In order to ensure that all employees other than management and supervisors are knowledgeable
of proper and acceptable sanitary practices and to minimize the possibility of a foodborne
disease outbreak in the operation of 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 employees shall be required to complete a minimum of four (4) hours of instruction
and training conducted or approved by the health department in basic 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 employee training card, which card shall be valid for a two-year
period. Upon expiration of the two-year effective period of a food handler employee
training card, each holder thereof who is an employee of a food establishment as qualified
above shall be required to complete a four-hour refresher course. Upon the successful
completion of the refresher course by said employee, a new food handler employee training
card shall be issued for a succeeding two-year period.
(Ord. No. 78-7, § 6, 4-4-78)
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