Minnesota Administrative Rules

4626.0030 DEMONSTRATION OF KNOWLEDGE BY PERSON IN CHARGE. 2-102.11

Based on the risks inherent to the food operation, during inspections and upon request by the regulatory authority, the person in charge shall demonstrate knowledge of foodborne disease prevention, application of the hazard analysis critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include:

A.

describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee;_P2

B.

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;_P2

C.

describing the symptoms associated with diseases that are transmissible through food;_P2

D.

explaining the significance of the relationship between maintaining the time and temperature of TCS food and the prevention of foodborne illness;_P2

E.

explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish;_P2

F.

stating the required food temperatures and times for safe cooking of TCS food including meat, poultry, eggs, and fish;_P2

G.

stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS food;_P2

H.

describing the relationship between the prevention of foodborne illness and the management and control of the following:

(1)

cross-contamination;_P2

(2)

hand contact with ready-to-eat foods;_P2

(3)

handwashing;_P2 and

(4)

maintaining the food establishment in a clean condition and in good repair;_P2

I.

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;_P2

J.

explaining the relationship between food safety and providing equipment that is:

(1)

sufficient in number and capacity;_P2 and

(2)

properly designed, constructed, located, installed, operated, maintained, and cleaned;_P2

K.

explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;_P2

L.

identifying the source of water used and measures taken to ensure that the water source remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;_P2

M.

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 Minnesota Statutes, chapter 18B;_P2

N.

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 by explaining the steps to be taken to ensure that the points are controlled according to this Code;_P2

O.

explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required;_P2

P.

explaining the responsibilities, rights, and authorities assigned by this Code to the:

(1)

food employee;_P2

(2)

conditional employee;_P2

(3)

person in charge;_P2 and

(4)

regulatory authority;_P2 and

Q.

explaining how the person in charge, food employees, and conditional employees comply with reporting requirements and explaining the exclusion or restriction of a food employee who has a disease or medical condition that may cause foodborne disease._P2

Statutory Authority:

MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011

History:

23 SR 519; 43 SR 295

Published Electronically:

January 2, 2019