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MANUAL OF NAVAL PREVENTIVE MEDICINE
Section II. MANAGEMENT AND PERSONNEL
2-1
SUPERVISION
2-2
EMPLOYEE HEALTH
2-3
PERSONAL CLEANLINESS
2-4
HYGIENIC PRACTICES
2-1 SUPERVISION
2-1.1
RESPONSIBILITY
2-1.2
KNOWLEDGE AND TRAINING
2-1.3
DUTIES
2-1.1 Responsibility (Assignment)
The food establishment manager/permit holder shall be the person in charge
or shall designate a person in charge and ensure that a person in charge is
present at the food establishment during all hours of operation for food
facilities that are categorized as a risk type 3 or 4.  Smaller food
establishments that are categorized as a Risk Type 1 or 2 require one
designated person in charge of the facility.  Refer to Section 6-3.4 for
explanations of risk categorization of food establishments.
2-1.2 Knowledge and Training
2-1.2.1
Knowledge Demonstration
2-1.2.2
Training Requirements
2-1.2.1 Knowledge Demonstration
2-1.2.1.A
Person in Charge
2-1.2.1.B
Food Employee
2-1.2.1.A Person in Charge
Based on the risks of foodborne illness inherent to the food operation,
during inspections and upon request, the person in charge shall demonstrate
to the preventive medicine authority knowledge of foodborne disease
prevention, application
of the hazard analysis critical control point principles, and the
requirements of the NAVMED P-5010-1, as it relates to the food operation,
by:
a.  Describing the relationship between the prevention of foodborne
disease and the personal hygiene of a food employee;
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