§ 10.12.150. Certification of food service facility managers.

A.

Food Service Certification Program. The Director of Planning and Zoning shall establish a Food Service Certification Program as follows:

1.

A "certified food service facility manager" means an individual who has passed an examination approved by the Department of Planning and Zoning (hereafter referred to as "Department") and is certified by the Department to exercise operational supervision in a food service facility.

2.

The Department shall ensure that each moderate or high priority food service facility, as defined by Code of Maryland Regulations 10.15.03, retains a certified food service facility manager in accordance with this section. After July 1, 2007, each moderate or high priority food service facility shall have at least one certified food service facility manager available for consultation during normal business hours. After July 1, 2009, each moderate or high priority food service facility shall have at least one certified food service manager on site during normal business. The Department may negotiate an agreement with the Anne Arundel County Department of Health to determine if food service facilities are in compliance with this paragraph. The program established by this section shall not become effective until the Department is able to negotiate this agreement.

3.

The Department shall establish a certification registration program for food service facility managers and shall develop and maintain a central registry of certified food service facility managers that contains at least the following information:

a.

Name of the certified individual;

b.

Address of the certified individual; and

c.

Date of certification and recertification; and

4.

The Department shall approve certification examinations that effectively cover:

a.

The agents, causes, and prevention of food-borne illness;

b.

The proper food handling methods as related to the source, receipt, storage, preparation, holding, serving, and transportation of food;

c.

The maintenance of a sanitary food service facility;

d.

The supervision of personnel within a food service facility to promote proper personal hygiene and handwashing by food handlers and the exclusion of sick workers from food handling; and

e.

Food allergens.

5.

The Department shall accept applications for a food service manager certificate that include the following information:

a.

A completed application along with a fee as established by resolution of the City Council;

b.

Original written evidence of successful completion (within three years of the date of application) of the ServSafe food safety and training and certification program, a valid food service manager certificate from a local jurisdiction that requires the successful completion of ServSafe, or other documentation acceptable to the Department showing successful completion of ServSafe;

c.

A two-inch by two-inch size photograph that clearly shows the applicant's face;

6.

Within a food service facility where a certified food service facility manager is retained, the certified food service facility manager shall:

a.

Exercise operational supervision to promote food safety and sanitation; and

b.

Provide training to all food service workers retained by the facility concerning the following:

i.

Safe food temperatures;

ii.

Adequate handwashing;

iii.

Prevention of cross-contamination;

iv.

Implementation of the facility's hazard analysis critical control point plan; and

v.

Food allergens.

c.

The training required in Subsection (A)(6)(b) of this section may be conducted by personal demonstration, film, video, internet, or print media.

7.

An individual may renew the certification for an additional term by:

a.

Submitting a renewal application to the Department on a form approved by the Department containing:

i.

Documentation of successful completion of a recertification course approved by the department; or

ii.

Evidence that the individual successfully passed a challenge examination acceptable to the department;

iii.

Proof of having provided a minimum of twenty-four hours of food safety and sanitation training to food handlers in the facility over the three year period; and

b.

Paying the renewal certification fee as established by resolution of the City Council.

B.

Enforcement.

1.

The Department shall suspend or revoke the certification of a food service facility manager's license and/or fine the food service facility manager according to the fine as established by resolution of the City Council when the food service manager is not in compliance with Subsection (A)(2) of this section; repeatedly fails to comply with the terms of this section; repeatedly violates food safety regulations enforced by the Anne Arundel County Department of Health; fails to adhere to critical item requirements as defined in COMAR 10.15.03; obtains a certificate under false pretenses; and/or operates a food service facility without an Anne Arundel County Food Service Facility license or while the license has been suspended.

2.

Prior to such suspension, revocation, or fine, the certificate holder shall be given the opportunity for a hearing before the Board of Appeals.

3.

Prior to restoring a certificate, the Department may require additional training for the food service manager and food handlers. The fee for replacement of a certificate shall be as established by resolution of the City Council.

C.

This section shall automatically be rescinded, without further action of the City Council, and be of no effect upon the effective date of food service facility managers legislation adopted by the Anne Arundel County Council.

(Ord. O-24-06 Amended § 1, 2006)

(Ord. No. O-12-16 Amended, § I, 5-23-2016)