Section 25-B200. SUPERVISORS - QUALIFICATION, ASSIGNMENT & POSTING*

 

200.1The licensee shall ensure that supervisors meet the training, certification, and registration requirements in this chapter and in the federal regulations identified in this chapter.

 

200.2The licensee shall ensure that supervisors responsible for preventing sanitation failures or food contamination have an educational background or experience, or a combination thereof, in FDA and USDA good manufacturing practice for the safe manufacturing, processing, and packing processes of acidified foods and thermally processed low-acid foods in hermetically sealed containers.

 

200.3The licensee shall ensure that supervisors involved in thermal processing systems, acidification, and container closure evaluation programs for low- acid and acidified canned foods are certified by an FDA and USDA approved institution.

 

200.4The licensee shall ensure that supervisors who are certified as specified in section 200.3 are also registered with the FDA as qualified food canning supervisors.

 

200.5The licensee shall ensure that all food employees involved in acidification, ph control, heat treatment, or other critical factors of a food processing operation are under the direct supervision of a person who:

 

(a)Has satisfactorily completed the required training specified in section 200.2 and the following federal regulations:

(1)9 CFR 318.310 - Personnel and training;

 

(2)9 CFR 381.310 - Personnel and training;

 

(3)21 CFR 108.25 (f) - Acidified foods;

 

(4)21 CFR 108.35 (g) - Thermal processing of low-acid foods packaged in hermetically sealed containers;

 

(5)21 CFR 113.10 - Personnel;

 

(6)21 CFR 114.10 - Personnel; and

 

(b)Has received training in food-handling techniques, food protection principles, personal hygiene, and plant sanitation practices as specified in section 200.7.

 

200.6Supervisors who are certified and registered with the FDA as required under sections 200.3 and 200.4 shall supervise only in areas in which they are certified. A food processing operation shall have supervisors certified in all relevant food processing activities on the premises at all times when such activities are being conducted.

 

200.7Supervisors who are certified and registered with the FDA as required under sections 200.3 and 200.4 shall be knowledgeable in the following areas:

 

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

 

(b)The responsibility of supervisors for preventing the transmission of foodborne disease by a food employee who has an illness or medical condition that may cause a foodborne disease;

 

(c)Symptoms associated with the diseases that are transmissible through food;

 

(d)The relationship between the prevention of foodborne illness and the management and control of the following:

 

(1)Cross contamination;

 

(2)Hand contact with ready-to-eat foods;

 

(3)Handwashing; and

 

(4)Maintaining the food processing operation in a clean condition and in good repair;

 

(e)The correct procedures for cleaning and sanitizing equipment, utensils and food-contact surfaces;

 

(f)Poisonous or toxic materials identification and the procedures necessary to ensure that these materials are safely stored, dispensed, used, and disposed of in accordance with applicable District law;

 

(g)Important processing points in the food processing operation from purchasing through sale or service;

 

(h)The principles and details of an HACCP plan, if used or required by District or federal laws or regulations or under an agreement between the Department and the licensee; and

 

(i)Water source identification and measures to be taken to ensure that water sources remain protected from contamination, such as providing protection from backflow and precluding the creation of cross- connections.

 

200.8Documentation that a supervisor is certified and registered with the FDA as required under sections 200.3 and 200.4 shall be conspicuously posted in the food processing operation next to the food processing operation's District- issued license. This documentation shall be removed when the individual is no longer employed on-site by the food processing operation.

 

200.9All supervisors of food processing operations required to be certified and registered by the FDA under section 200.3 and 200.4 shall obtain an identification card, issued by the Department, which shall be renewed every two (2) years.

 

source

Final Rulemaking published at 56 DCR 5245 (July 3, 2009).