RULES OF - Cobb & Douglas Public Health

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290-5-14-.02 Provisions. Amended. (5) When a HACCP Plan is Required. (d) Standard Operating Procedures. (cont.) 2. Each critical control point, 3. The critical limits for each critical control point, 4. The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge, 5. Action to be taken by the person in charge if the critical limits for each critical control point are not met, and 6. The method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points, and 7. Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed, and (e) Additional Scientific Data. Additional scientific data or other information, as required by the Health Authority, supporting the determination that food safety is not compromised by the proposal. (6) Requirements – Permit Issued. For food service establishments that are required to submit plans as specified under (4) of this Rule the Health Authority shall issue a permit to the applicant after: (a) Completed Application. A properly completed application is submitted; (b) Fee Submitted. The required fee is submitted; (c) Plans and Specifications Approved. The required plans, specifications, and information are reviewed and approved; and (d) Preoperational Inspection. A preoperational inspection shows that the establishment is built or remodeled in accordance with the approved plans and specifications and that the establishment is in compliance with this Chapter. (7) Interpretation of this Chapter. Interpretation of this chapter shall be in accordance with the current editions of the “Interpretation Manual for the Georgia Rules and Regulations for Food Service” and “Food Service Establishment Manual for Design, Installation and Construction”. Authority O.C.G.A. 26-2-371-373, 31-2-4. Administrative History. Original Rule entitled "Policy" was filed and effective on July 19, 1965 as 270-5-6-02. Amended: Rule repealed and a new Rule entitled "Provisions" adopted. Filed January 24, 1967; effective February 12, 1967. Amended: Rule renumbered as 290-5-14-.02. Filed June 10, 1980; effective June 30, 1980. Amended: Rule repealed and a new Rule of the same title adopted. Filed July 20, 1986; effective July 30, 1986. Amended: Rule repealed and a new Rule of the same title adopted. Filed July 11, 1995; effective July 31, 1995. Amended: Rule repealed and a new Rule of same title adopted. Filed Jan. 26, 2006; effective. Feb. 15, 2006. Amended: Rule repealed and a new rule of same title adopted. Filed Jan. 24, 2007; effective Feb. 13, 2007. Amended: Rule repealed and a new rule of same title adopted. Filed August 23, 2007; effective Sept.12, 2007. Cobb and Douglas County Public Health Douglas Food Service Code 25
Chapter 290-5-14 Food Service 290-5-14-.03 Management and Personnel. (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge by: (a) Compliance with Code. Complying with this Code by having no violations of Risk Factor and/or Public Health Intervention provisions during the current inspection; (b) Certified Food Protection Manager. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: 1. Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; 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; 3. Describing the symptoms associated with the diseases that are transmissible through food; 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; 5. Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; 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; 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); 8. Describing the relationship between the prevention of foodborne illness and the management and control of the following: Cobb and Douglas County Public Health Douglas Food Service Code 26
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Cobb and Douglas County Public Heal
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RULES OF - Cobb & Douglas Public Health

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