Section 25-B201. DUTIES - SUPERVISORS

 

201.1Supervisors shall ensure that persons unnecessary to plant operations are not allowed in areas used for food operations, except that brief visits and tours may be authorized by supervisors if steps are taken to ensure that exposed food, clean equipment, utensils, food-contact surfaces, and food-packaging materials are protected from contamination.

 

201.2Supervisors shall ensure that food employees and other persons, such as delivery and maintenance persons and pesticide applicators, entering areas used for food operations comply with this Code.

 

201.3Supervisors shall ensure that food employees are effectively cleaning their hands by routinely monitoring the employees' handwashing to ensure compliance with sections 401, 402, and 403.

 

201.4Supervisors shall ensure that food employees are visibly observing food and food shipments as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, honestly presented, and accurately labeled by routinely monitoring the employees' observations and periodically evaluating food and food shipments upon their receipt, storage, handling, packing, transportation, sale, and distribution.

 

201.5Supervisors shall ensure that food employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.

 

201.6Supervisors shall take every reasonable measure and precaution to ensure compliance with 21 CFR 110.10 - Personnel, and this Code, and that food employees are properly trained in food safety as it relates to their assigned duties.

 

source

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