44:02:07:05Duties

of person in charge. The person in charge must ensure that: (1) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas; (2) Employees and other persons, such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas, comply with this chapter; (3) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; (4) 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; (5) Employees are properly cooking potentially hazardous food as specified in § 44:02:07:28, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (6) Employees are using proper methods to rapidly cool potentially hazardous foods as specified in § 44:02:07:32 that are not held hot or are not for consumption within four hours; (7) Consumers who order raw or partially cooked foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (8) Employees are properly sanitizing cleaned multiuse equipment and utensils as specified in §§ 44:02:07:56 and 44:02:07:58 before they are reused; and (9) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified in § 44:02:07:25.

Source: 23 SDR 195, effective May 26, 1997.