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MANUAL OF NAVAL PREVENTIVE MEDICINE
2-1.3 Duties (Person in Charge)
The person in charge shall ensure that:
a.  Food establishment operations are not conducted in a private home
or in a room used as living or sleeping quarters.
b.  Persons unnecessary to the food establishment operation are not
allowed in the food preparation, food storage, or ware- washing areas.
Brief visits and tours may be authorized by the person in charge if steps
are taken to ensure that exposed food; clean equipment, utensils, linens;
unwrapped single-service and single-use articles are protected from
c.  Employees and other persons such as delivery and maintenance
persons and pesticide applicators entering the food preparation, food
storage, and warewashing areas must comply with the provisions of this
chapter.
d.  Employees are effectively cleaning their hands, by routinely
monitoring the employees' hand washing practices.
e.  Employees are wearing clean outer clothing as specified in section
f.  Employees are visibly observing foods as they are received to
determine that they are from approved sources, delivered at the required
temperatures, protected from contamination, unadulterated, and accurately
presented, by routinely monitoring the employees' observations and
periodically evaluating foods upon their receipt.
g.  Employees are properly cooking potentially hazardous food, being
particularly careful in cooking those foods known to cause severe foodborne
illness and death, such as eggs and comminuted meats, through daily
oversight of the employees' routine monitoring of the cooking temperatures
h.  Employees are using proper methods to rapidly cool potentially
hazardous foods that are not held hot or are not for consumption within 4
hours, through daily oversight of the employees' routine monitoring of food
temperatures during cooling.
i.  Consumers who order raw or partially cooked foods of animal origin
are informed that the food is not cooked sufficiently to ensure its safety.
j.  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.
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