Management and Personnel

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;