A Person in Charge

CHAPTER 1, FOOD SAFETY

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;

c. Describing diseases that are transmissible through food and the

symptoms associated with the diseases;

d. Explaining the significance of the relationship between maintaining

the time and temperature of potentially hazardous food and the prevention

of foodborne illness;

e. Explaining the hazards involved in the consumption of raw or

undercooked meat, poultry, eggs, and fish;

f. Stating the required food temperatures and times for safe cooking

of potentially hazardous food including meat, poultry, eggs, and fish;

g. Stating the required temperatures and times for the safe

refrigerated storage, hot holding, cooling, and reheating of potentially

hazardous food;

h. Describing the relationship between the prevention of foodborne

illness and the management and control of the following:

(2) Hand contact with ready-to-eat foods,

(3) Hand washing, and

(4) Maintaining the food establishment in a clean condition and in

good repair;

i. Explaining the relationship between food safety and providing

equipment that is:

(1) Sufficient in number and capacity, and

(2) Properly designed, constructed, located, installed, operated,

maintained, and cleaned;

j. Explaining correct procedures for cleaning and sanitizing utensils

and food-contact surfaces of equipment;