25 Health Services
Part 1 Department Of State Health Services
Chapter 228 Retail Food
Subchapter B Management And Personnel
§228.31. Certified Food Protection Manager and Food Handler Requirements.
(a) The original food manager certificate shall be posted in the food establishment in a location that is conspicuous to consumers.
(b) Except as specified in subsection (c) of this section, a certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
(c) Food establishments deemed by the regulatory authority to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of food preparation, such as but not limited to:
(A) establishments that handle only prepackaged food and do not package food;
(B) establishments that do not prepare or handle exposed Time/Temperature Control for Safety (TCS); or
(C) temporary food establishments are exempt from the requirements in subsection (b) of this section.
(d) All food employees, except for the certified food protection manager, shall successfully complete an accredited food handler training course, within 30 days of employment. This requirement does not apply to temporary food establishments.
(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. §228.32. Reporting Symptoms and Diagnosis Signage.
A food establishment shall post a sign or poster, clearly visible to food employees, by all handwashing sinks. The sign or poster shall notify food employees to report symptoms and diagnosis information about their health as it relates to diseases that are transmissible through food.