Our goal for writing these articles is to give you, the operator a better understanding of the current 2009 FDA Food Code. Each month we’ll continue to explore the content of the food code and how it relates to the operation of your facilities.

Question

Please explain what “Demonstration of Knowledge” means as it relates to the food service manager.

Answer:

Knowledge

Annex – Chapter 3 - 2-102.11 - Demonstration.

The designated person in charge who is knowledgeable about foodborne disease prevention, Hazard Analysis and Critical Control Point (HACCP) principles, and Code requirements is prepared to recognize conditions that may contribute to foodborne illness or that otherwise fail to comply with Code requirements, and to take appropriate preventive and corrective actions.

There are many ways in which the person in charge can demonstrate competency. Many aspects of the food operation itself will reflect the competency of that person. A dialogue with the person in charge during the inspection process will also reveal whether or not that person is enabled by a clear understanding of the Code and its public health principles to follow sound food safety practices and to produce foods that are safe, wholesome, unadulterated, and accurately represented.

The Food Code does not require reporting of uninfected cuts or reporting of covered, protected infected cuts/lesions/boils since no bare hand contact with ready-to-eat (RTE) food is a Code requirement.

Chapter 2 - 2-102.11 -  Demonstration.

Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by:

1. (A) Complying with this Code by having no violations of priority items during the current inspection; ^Pf
2. (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;^Pf or
3. (C) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include:
4. 1. (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; ^Pf
   2. (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. (3) Describing the symptoms associated with the diseases that are transmissible through food; ^Pf
   4. (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. (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; ^Pf
   6. (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. (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. (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
   9. 1. (a) Cross contamination, ^Pf
      2. (b) Hand contact with ready-to-eat foods, ^Pf
      3. (c) Handwashing, ^Pf and
      4. (d) Maintaining the food establishment in a clean condition and in good repair; ^Pf
   10. (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
   11. (10) Explaining the relationship between food safety and providing equipment that is:
   12. 1. (a) Sufficient in number and capacity, ^Pf and
       2. (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; ^Pf
   13. (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; ^Pf
   14. (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
   15. (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 law; ^Pf
   16. (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
   17. (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; ^Pf
   18. (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the:
   19. 1. (a) Food employee, ^Pf
       2. (b) Conditional employee, ^Pf
       3. (c) Person in charge, ^Pf
       4. (d) Regulatory authority; ^Pf and
   20. (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. ^Pf

So Long Till Next Month,

DorisRittenmeyer, CP - FS

Director – Safety Management Services

d.rittenmeyer@foodhandler.com

This information is provided as a general guideline and is not intended to be, nor does it, constitute legal or regulatory advice. Additional Federal regulations may apply to your particular circumstances. State, regional and local laws, ordinances and regulations may also apply.