Section 25-A201. KNOWLEDGE - PERSON IN CHARGE

 

201.1Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the Department of Health (Department) knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point (HACCP) principles, and the requirements of this Code. 

 

201.2The person in charge shall demonstrate the knowledge required in § 201.1 by:

 

(a)Complying with this Code by having no violations of critical items during the current inspection; Pf 

 

(b)Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or Pf

 

(c)Responding correctly to the inspector’s questions as they relate to the specific food establishment. The person in charge shall be knowledgeable in the following areas:

 

(1)Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; Pf

(2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf

 

(3)Describing the symptoms associated with the diseases that are transmissible through food; Pf

(4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness; Pf

(5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; Pf 

 

(6)Stating the required food temperatures and times for safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish; Pf

 

(7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food); Pf

(8) Describing the relationship between the prevention of foodborne illness and the management and control of:

 

(A)Cross contamination; Pf

 

(B)Hand contact with ready-to-eat foods; Pf

 

(C)Handwashing; Pf and

 

(D)Maintaining the food establishment in a clean condition and in good repair; Pf

(9)Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction; Pf

 

(10) Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity, and properly designed, constructed, located, installed, operated, maintained, and cleaned; Pf 

 

(11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; Pf

 

(12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; Pf

(13)Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to applicable District of Columbia law; Pf

 

(14)Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code;  Pf

 

(15) Explaining the details of how the person in charge and food employees comply with the HACCP Plan if a plan is required by this Code, or an agreement between the Department and the establishment; Pf

 

(16) Explaining the responsibilities, rights, and authorities assigned by this Code to the food employee, conditional employee, person in charge, and the Department; and Pf

 

(17)Explaining how the person in charge, food employees, and conditional employee comply with reporting responsibilities and exclusion or restriction of food employees. Pf

 

authority

Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246: D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627: D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor’s Order 2002-103, dated June 18, 2002 and Mayor’s Order 98-139, dated August 20, 1998.

source

Final Rulemaking published at 50 DCR 4394 (June 6, 2003), incorporating by reference the text of Proposed Rulemaking published at 49 DCR 6184, 6210-11 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).