HomeMy WebLinkAboutORD 85-38 - Reg Food EstablishAN ORDINANCE PRESCRIBING REGULATIONS FOR ALL FOOD
ESTABLISHMENTS IN THE CITY OF GEORGETOWN, TEXAS, DEFINING
CERTAIN WORDS AND PHRASES USED IN THIS ORDINANCE; PROVIDING
FOR ISSUANCE BY THE WILLIAMSON COUNTY HEALTH DEPTm OF PERMITS
FOR OPERATION OF FOOD ESTABLISHMENTS AND PRESCRIBING FEES FOR
SUCH PERMITS: AUTHORIZING THE HEALTH OFFICIAL TO MAKE
INSPECTIONS OF FOOD ESTABLISHMENTS PRESCRIBING SANITATION
REQUIREMENTS FOR FOOD ESTABLISHMENTS: ADOPTING REQUIREMENTS
FOR FOOD HANDLER REGISTRATION: ADOPTING THE REQUIREMENTS OF
THE TEXAS DEPARTMENT OF HEALTH REGULATING EATING AND DRINKING
ESTABLISHMENTS PRESCRIBING PENALTIES FOR VIOLATIONS OF
PROVISIONS OF THIS ORDINANCE; AND PROVIDING A SAVING CLAUSE.
BE IT ORDAINED BY THE CITY COUNCIL OF THE CITY OF GEORGETOWN,
TEXAS:
ARTICLE I
NAME OF THE ORDINANCE This. ordinance shall hereafter be
---- -- --- ---------
referred to as the "Food Sanitation Ordinance"®
WORDS AND.
DEFINED
SECTION i_ Definitions -- The following definition
shall apply in the interpretation and enforcement of this
Ordinance.
B. Temporary Food Establishment -- The term "temporary
food establishment" shall mean a food establishment operating
for a temporary period in connection with a fair, carnival,
circus, public exhibition, or other similar gathering=
Non-profit fund raising events and related establishments
which are open for business for a period of time no longer
than three (3) days consecutively are exempt from this.
definition=
Am
Food
Establishments --
The
term "food
establishments"
shall
shall
cafe,
soda
establishments,
mean coffeeshop, cafeteria,
luncheonette, day care
fountain, and all other
as well as kitchens
short
center,
eating
order,
tavern,
or drinking
or other
short
sandwich
places in
order
stand,
which
food
food
or drink is prepared for
outlet.
sale
elsewhere,
or a retail
preparation
B. Temporary Food Establishment -- The term "temporary
food establishment" shall mean a food establishment operating
for a temporary period in connection with a fair, carnival,
circus, public exhibition, or other similar gathering=
Non-profit fund raising events and related establishments
which are open for business for a period of time no longer
than three (3) days consecutively are exempt from this.
definition=
Dm Utensils -- "Utensils" shall include 'kitchenware,
tableware, glassware, cutlery, utensils, containers,, or other
equipment with which food or drink comes in contact during
storage, preparation► or serving.
Ce Food
Handler
-- The
term "food
handler"
shall
mean
any
person in
a food
establishment
who
handles
food or
drank
during
preparation
or
serving,
or
who
comes in
contact
with
any
eating or
cooking
utensils,
or
who
i s employed
in
a room
in
which food
or dram_
is prepared
or
served.
Dm Utensils -- "Utensils" shall include 'kitchenware,
tableware, glassware, cutlery, utensils, containers,, or other
equipment with which food or drink comes in contact during
storage, preparation► or serving.
E. Health Official -- The term "health official" shall
mean the authorized representative of the Williamson County
Health Department.
F. Person -- The
word "person" shall
mean
associations,
corporations, firms,
partnerships, as well
as
individuals.
G. Plumbing Ordinance
-- The term "plumbing
Health
ordinance"
shall mean the plumbing
ordinance now in
force
in the city of
GEORGETOWN, Texas, and
all amendments thereto.
forms
prescribed
H.
Health
The following
Department
-- The
phrase
"health department"
shall mean the
Williamson
County
Health
Department.
I. City -- The term "city„ shall mean the City of
GEORGETOWN.
ARTICLE II
PERE! I TSs FEE s$ APPEAI_S,z ETC_
SECTION 2_ It shall be unlawful for any person to
operate a food establishment in the city who does not possess
an unrevoked permit from the city issued by the health
department. The Health Official shall be, and is hereby,
authorized to issue permits to any person making application
therefore, authorizing the operation of a food establishment
in the city; provided, only a person who complies with the
requirements of this Ordinance shall be entitled to receive
and retain such permit. Such permit may be revoked or
suspended by the Health Official upon violation by the permit
holder of any of the terms of this Ordinance. In the event
the Health Official refuses a permit to an applicant, or a
permit is suspended or revoked by the Health Official, as
hereinafter provided, the applicant whose permit is refused,
or the holder of a permit which has been revoked or
suspended, after complying with such revocation, shall have
the right of appeal to the City Council within five (5) days
by filing an appeal in writing with the City Manager within
five (5) days from refusal to grant said permit, or the
revocation or suspension of said permit by the Health
Officials Fending action on the appeal, a permit which has
been suspended or revoked, shall be considered suspended or
revoked.
SECTION
__
The following
application
a food
and
permit fees
shall be
required
under
the
terms
of this
Ordinance.
health department,
Every person
who
may desire
to operate
a food
establishment in
the
city
shall
make
application
to the
health department,
upon
forms
prescribed
and
furnished by the
health department
for
a
permit.
Upon
filing
of such
application, the
Health
Official
shall
make
or cause to be
made an inspection of the premises and the conduct of such
business come within the requirements of this Ordinance, the
Health Official shall approve said application; whereupon,
the applicant shall pay to the health department the fee of
Fifty and No/100 ($50.00) Dollars if such application be made
before the first day of July of any calendar year, or the sum
of Twenty-five and no/100 ($25.00) Dollars if such
application be made after the first day of July of any
calendar year; and thereupon such application shall receive a
permit in writing for the operation of the food establishment
described in the application. Every such permit shall be
non -transferable, shall permit the operation of a food
establishment only at the location for which granted and
shall expire at midnight on the 31st day of December of the
calendar year in which the permit is issued. Such permit
shall be posted in a conspicuous place in the food service
area of the food establishment at all times.
ARTICLE III INSPECTION OF FOOD ESTABLISHMENTS
SECTION 4_ At least once every three til months. the
Health Official shall inspect every food establishment
located within the city. Upon request of the Health
Official, the person operating the food establishment shall
permit access to all parts of the establishment under
inspection and shall permit inspection and copying of all
' records of food purchased.
The Health Official may tate and examine samples of
food, drinks and other substances found on the premises for
the detection of unwholesomeness and adulteration and may
condemn and forbid the same of, and cause to be removed or
destroyed, any -Food or drink which is unwholesome,
adulterated, or potentially hazardous food held at
temperatures which allow the growth of dangerous organisms.
Rased upon the results of the inspection the Health
Official shall post a Certificate of Grade, stating
"APPROVED", or "UNSATISFACTORY, upon a wall of the food
service area inside the food establishment and said
inspection report shall be displayed in clear view to the
public and shall not be defaced or removed except by the
Health Official; he shall file one copy of the inspection
report with the records of his office. The UNSATISFACTORY
SECTION
5. In case the Health
Official
discovers
a
violation
of any item
of sanitation,
he
shall
immediately
notify
the
permit holder
thereof,
and shall
make
a second
inspection
after the
lapse of such
time
as the
Health
Official
deems necessary
for the defect
to be
remedied, and
shall
use
the second
Inspection in
determining
compliance
with
the
requirements
of this ordinance.
Arty
violation of
the
same
item of this
Ordinance on
such
second
inspection
shall
be
grounds for
immediate suspension
of the
permit.
Rased upon the results of the inspection the Health
Official shall post a Certificate of Grade, stating
"APPROVED", or "UNSATISFACTORY, upon a wall of the food
service area inside the food establishment and said
inspection report shall be displayed in clear view to the
public and shall not be defaced or removed except by the
Health Official; he shall file one copy of the inspection
report with the records of his office. The UNSATISFACTORY
a
Certificate of Grade shall only be used in the event of
prolonged or repeated violations after numerous written
warnings, or immediately for violations which involve an
immediate threat of foodborne illness or food contamination.
If the UNSATISFACTORY Certificate of Grade is to be posted
for reasons other than an immediate threat of foodborne
illness or food contamination the posting should not occur on
the same day as the inspection. A final verbal and written
warning should be given that the UNSATISFACTORY Certificate
of Grade will be posted on the following day if the
establishment is not voluntarily closed until compliance is
achieved, or if compliance is not achieved and the
establishment remains open. Authorization for placement of
an UNSATISFACTORY Certificate of Grade must come from the
Chief of Environmental Services, Williamson County Health
Department.
SECTION 6! Any person whose permit has been suspended
may at any time mai-:e application to the Health Official for
reinstatement of the permit. Such application shall contain
a statement signed by the applicant to the effect that the
violation of this Ordinance has been corrected. Within one
week after the receipt of such application, the Health
Official shall reinspect the applicant's food establishment
to determine whether the applicant is again complying with
the requirements of this Ordinance, and shall reinstate the
permit if the applicant is complying with this Ordinance.
ARTICLE Tv
SANITATION REQUIREMENTS FOR FOOD ESTABLISHMENTS
SECTION 7_ Every food establishment shall comply with
all of the following items of the sanitations
ITEM 1. Floors - The floors of all rooms in which food
or drink_ is stored, prepared,, or served, or in which are
washed, shall be of such construction as to be easily
cleaned, and shall be kept clean and in good repair.
ITEM 2. Walls and Ceilings - Wall= and ceilings of all
rooms shall be kept clean and in good repair. All walls and
ceilings of rooms in which food or drink; is stored or
prepared shall be finished in light color, if separate from
room or rooms in which food or drink is served; all
compartments or sections in which food or drink is prepared
or stored shall be finished i n light color if in the same
room in which food or drink is served. The walls of all
roams in which food or drink is prepared or utensils are
washed shall have a smooth, norz-absorbernt, washable surface.
ITEM T. Doors and Windows - All openings into the outer
air shall be screened in such a manner- as to prevent the
entrance of flies into the food establish went unless other
means which prevent the entrance of flies are ;provided.
ITEM 4. Lighting - All rooms containing artificial or
equivalent natural light in which there is a minimum of four
(4) foot candle measurement at a distance of thirty (30)
inches from the floor in such rooms, shall be deemed in
compliance herewith, where such rooms are used for food
and/or drink storage and/or preparation, or for washing
utensils. Light fixtures in food preparation areas must have
protective covers.
ITEM 5. Ventilation - All rooms in which food or drink
is stored, prepared, or served, or in which utensils are
washed, shall be well ventilated.
ITEM b. Toilet Facilities - Every food establishment
shall be provided with toilet facilities located on the
premises for its employees. Toilet facilities shall conform
with the plumbing Ordinance of the city. Toilet rooms shall
be kept in a clean condition and in good repair and shall be
well lighted and have outside ventilation. The doors of all
toilet rooms shall be self - closing. Signs directing
employees to wash their hands before returning to work shall
be posted in each toilet room used by the food handlers.
All food establishments for which a new permit is
a requested at any time six (6) months after the effective date
of this Ordinance will be required to have separate toilet
facilities for each sex, and the toilet rooms of such. food
establishments. shall not open directly into any room in which
food, drink or utensils are handled or stored.
ITEM 7. Mater Suggly - Hot running water under pressure
shall be easily accessible to all rooms in which food is
prepared or utensils are washed; the water supply shall be
ample in quantity to insure proper cleaning of floors,
equipment and utensils, and shall be safe for human
consumption, and be from an approved source.
ITEM 8. Lavatory Facilities -Separate nand - washing
------- --- - - -
facilities, including Rot and cold running water, soap, and
individual cloth or paper towels, shall be provided in the
food preparation area of every food establishment. The use
of a common towel is prohibited. No food handler shall
resume work after using the toilet room without first washing
his hands. Sinks used for food preparation or for washing
equipment or utensils shall not be used for hand washing.
ITEM 9. Cgn_trc_a=tion of !Utensils and Eguipmeni - All
multi - use utensils and all show and display cased or
windows, counters, shelves, tables, refrigerating equipment,
sink and other equipment or utensils used in connection with
the operation of a food establishment shall be so constructed
as to be easily cleaned and shall be kept in good repair.
ITEM iv. Cleaning ng and Bactericidal Treatment of Utensils
and Eguigment
(A) All equipment,
including display cases,
or windows,
counters,
shelves, tables,
refrigerators, stoves,
hoods, and
sinks shall
be kept clean
and free from dust, dirt,
insects,
and other
contaminating
substances. All clothes
used by food
handlers,
shall be cleaned
daily. Single - service
a
containers
and
utensils
shall not apply
shall
cooking
equipment
and
be used
only
once.
surfaces
(B) The provisions of Vernon's Annotated Civil Statutes
4476-5 and Texas Department of Health, "Rules for Food
Service Sanitation" passed before the enactment of this
Ordinance are adopted as a portion of this Ordinance so far
as applicable.
(1.) Tableware shall be washed, rinsed, and sanitized
after each use.
(2.) To
prevent
cross -contamination,
kitchenware and
food -contact
surfaces
of equipment shall be
washed, rinsed,
and sanitized
after
each use and following
any interruption
of operations
during
which time contamination
may have
occurred.
once
a
day; except
+ (3.) there equipment and utensils are used for the
preparation of potentially hazardous foods on a continuous or
production -line basis, utensils and the food -contact surfaces
of equipment shall be washed, rinsed, and sanitized at
intervals throughout the day on a schedule based on food
temperature, type of food, and amount of food particle
accumulation.
(4)
The food -contact
surfaces of
grills,
griddles.,
and
similar
cooking devices and
the cavities
and
door
seals
of
microwave
ovens shall be cleaned
at least
once
a
day; except
that this
shall not apply
to hot -oil
cooking
equipment
and
hot -oil
filtering systems.
The food -contact
surfaces
of
all
cooking
equipment shall be
kept free
of encrusted
grease
deposits
and other accumulated
soil.
(5) A three -compartment sink =_-hall be used if washing,
rinsing, and sanitizing of utensils and equipment is done
manually; provided that existing establishments not having a
three -compartment sine that can demonstrate an acceptable
procedure for washing, rinsing, and sanitizing utensils and
equipment may be exempt from this requirement by the
regulatory authority. Sint -- shall be large enough to permit
the complete immersion of the utensils and equipment, and
each compartment sink shall be supplied with hot and cold
potable running water. A tiro -compartment sink will be
acceptable where only single -service tableware is used.
Suitable equipment shall be ,made available if washing,
rinsing and sanitizing cannot be accomplished by immersion.
(b) The food -contact surfaces of all equipment and
utensils shall be sanitized bya (a) immersion for at leant
one-half minute in clean, hot water at a temperature of at
least 170 degrees Fahrenheit (77 degrees centigrade); or (b)
immersion for a least one minute in a clean solution
containing at least 50 parts per million of available
chlorine as a hypochlorite and a temperature of at least 75
degrees Fahrenheit (24 degrees centigrade); or (c) immersion
for at least one minute in a clear: solution containing at
least 12.5 parts per million of available iodine and having a
pH not higher that 5.0 and at a temperature of at least 75
degrees Fahrenheit (24 degrees centigrade); or (d) immersion
for at least one minute in a clean solution containing
chlorine and bromine made up at a strength of 25 parts per
million total available halogen at a temperature of not less
than 75 degrees Fahrenheit (24 degrees centigrade), and not
to be used after its strength has been reduced below 12.5
part= per million; or (e) immersion in a solution containing
an approved quaternary ammonium compound M.A.C.) at a
strength and for a period of time as stated on the product's
officially approved label. Quaternary ammonium compounds
refers to products approved and registered with the ll. S.
Environmental Protection agency; or (f) immersion in a
solution containing acid sanitizer compounds at a strength
and for a period of time as stated on the product's
officially approved label. acid sanitizer compounds refers
to products approved and registered with the U. S.
Environmental Protection agency; or (g) immersion in a clean
solution containing any other chemical sanitizing agent
approved by the Texas Board of Health that will provide the
equivalent bactericidal effect of a solution containing at
least 50 parts per million of available chlorine as a
hypochlorite at a temperature of at least 75 degrees.
Fahrenheit (24 degrees centigrade) for one minute; or (h)
treatment with steam free from harmful materials or additives
in the case of equipment too large to sanitize by immersion,
but in which =team can be confined; or (i) rinsing, spraying
or swabbing with a chemical sanitizing solution of at least
twice the strength required for that particular sanitizing
solution under subsection (') (E) (-Y�is. of Section (a) of this
rule; in the case of equipment too large to sanitize by
immersion. (3) When hot water is used for sanitizing, the
following facilities shall be provided and used: (i) an
integral heating device or fiXgure installed in, on, or under
the sanitizing compartment of the sink capable of maintaining
the water at a temperature of at least 170 degrees. Fahrenheit
(7 aegrees centigrade)'M (ii) a n miericaliy scaled indicating
thermometer, accurate to plus or minus three degrees.
Fahrenheit, convenient to the sink for -frequent checks of
water temperature; and (iii) dish baskets of such size and
design to permit complete immersion of the tableware,
kitchenware; and equipment in the hot water. (k) When
chemicals are used for sanitization, a test keit or ;-ether
device that accurately measures the parts -per -million
concentration of the solution shall be provided and used.
(1) Cleaning and sanitizing may be done by spray -type or
immersion dishwashing machines or by any other type of
machine or device if it is demonstrated that it thoroughly
cleans and sanitizes equipment and utensils. There machines
and devices shall be properly installed and maintained in
good repair. Machines and devices shall be operated in
accordance with manufacturers' instructions, and utensils and
equipment placed in the machine shall be e:yposed to all
dishwashing cycles. Automatic detergent dispensers., wetting
agent dispensers, and liquid sa.nitizer injectors, if any,
shall be properly installed and maintained.
No other means of bactericidal
treatment may
be used
unless
approved by
the Health
Official. The Health
Official
provision of
the
plumbing
Ordinance a
is hereby authorized
to issue
rules approving the
use of
other equally effective
bactericidal
processes but
he shall
approve only such
processes as
effectively destroy
pathogens
organisms and do
not adversely
affect the equipment
or the
food or drink or
the health of
the consumer.
(C) Every vat used for washing, rinsing and sterilizing
of utensils and other food establishment equipment as
required under State law shall be connected with the public
sanitary sewer system, when available, in the manner
prescribed by the plumbing - ordinance of the city and shall
be provided with hot running water under pressure.
(D) Whoever shall do any
neglect, or refuse to do any
item (Item 10) or in any way
shall be fined any amount not
($5.00) Dollars nor more than
($100.00) Dollars.
act or thing prohibited, or
act or thing required by this
violate any provisions thereof,
less than Five and No/100
One Hundred and No/100
ITEM 11= Storage and Handling of gtensils and Eguipment
After bactericidal treatment, utensils shall be stored
in a clean, dry place, protected from flies, dust and other
contamination, and shall be handled i s # such manner as to
prevent contamination as far as practicable. Single -
service utensils shall be purchased only in sanitary
containers, shall be stored therein in a clean, dry place
until used and shall be handled in a sanitary manner.
ITEM 12.
Disposal
of
Wastes_ - Al
disposed of in
a
sanitary
manner and
provision of
the
plumbing
Ordinance a
shall be kept
in
covered
receptacles
requirements
of
the garbage
Ordinance
amendments thereto.
1 wastes shall be
in accordance with the
nd all garbage and trash
conforming with the
of the city and all
ITEM 1'3. Wholesomeness of Food and Drink - All food and
------------- -- ---- --- -----
drink_ shall be clean and wholesome, free from spoilage, and
so prepared as to be safe for human consumption. No food
establishment shall serve any milk, milk fluid products, ice
cream or other frozen desserts unless such products have been
obtained from an approved source. Mill: and fluid products,
except cream, shall be served in the individual original
containers in which they were received from the distributor
or from a bulk container equipped with a dispersing device
approved by the Health Official. Cream may be served from the
original bottle or from a dispenser. All potentially
hazardous foods must be held at temperatures higher than 140
degrees F, or lower and 45 degrees F. All food must be
prepared within the enclosed portion of the premises. No
food shall be prepared outdoors.
ITEM 14. Storagg� Disglay and Service of Food and Drink
All food and drink shall be so rated, stored, displayed
and served as to be protected from dust, flies, vermin
depredation, and pollution by rodents, unnecessary handling,
droplet infection, overhead leakage, and other
contamination. No live animals or live fowls (seeing - eye
dogs actually used by a blind person excluded) shall be
brought into or kept or allowed in any room in which food or
drink is prepared, stored, or served. The food establishment
must be free of flies, roaches, and rodents.
ITEM 15. Cleanliness of Emnjgyees - All employees shall
wear clean outer garments and shall keep their hands clean at
all times while engaging in handling food, drink::, utensils,
or equipment; employees shall not eat, expectorate or use
tobacco in any form in rooms in which food is prepared.
Fingers -;ails must be clean and closely clipped.
ITEM 16. Miscellaneous - The premises of all food
establishments shall be kept clean and tree of litter or
rubbish. in so far as practicable, dustless methods shall be
employed in sweeping all floors.
None of the operations connected with a food
establishment shall be conducted in any room used as living
or sleeping quarters or in any room opening directly into any
such living or sleeping quarters. Lockers or dressing rooms
on the premises shall be provided for employees' clothing and
shall l be kep=t clean. S01i 1 ed linens,, coats, and aprons shall
be kept in c ontainer-s provided for this purpose.
ITEM 17.
Temgorar s
P-Ggd
Establishments
-
The sanitation
requirements
set out on
this Section r, Item=
1 to 16,
both
inclusive, shall
be applicable
to temporary
food
establishment
food establishments.
The City
Health Official
is authorized
to make such
inspections
of establishments
he
nay deem necessary
for the
protection
of public
health
and to
require such comp 1 i ance with provisions of this Ordinance as
will in his judgement safeguard the public health. No
temporary food establishment food establishment shall be
operated for a longer period than ten (10) days in any
calendar year, and any operation for a longer period than ten
(10) days shall subject such temporary food establishments to
C-111 the provisions requiring permits, permanent
installations, prescribed equipment, and specifications for
floors, screens, and all other improvements.
ITEM 18 - Registration of Food Handlers - It shall
hereafter be unlawful for any person, firm, corporation, or
association managing or conducting any food establishment
where food or drink: or containers of any kind is
manufactured, transferred, prepared, stared, packed, served,
sold or otherwise handled, to work or employ and food handler
until regulations and all City ordinances now or hereafter
enacted and all provisions of this ordinance are complied
with and until such food handles has received a food
handler's registration certificate from the health department
which is valid at the time of such employment.
(A) Issuance of Registration Certificates and PgyMent of
fees_ The health department shall issue food handler's
registration certificates to food handlers who satisfactorily
pass the tests hereinafter described, which certificates
shall be valid for the length of time hereinafter specified
and shall be required to be renewed as hereinafter stated. A
fee to cover the cost of processing will be charged by health
department.
(LQ) Orientation and examination of aggiicant. - No food
worker's registration card shall be issued by the Williamson
County Health Department to any person required by law or by
this article to have or exhibit such certificate until the
applicant shall have met the following requirements: (1)
Complete an orientation in basic food health principles, for
either food establishment or grocery store employees as
appropriate,, under the supervision of the Director,
Williamson County Health Department. Each orientation will be
designed to be applicable to employees of food establishments
and taverns or grocery stores respectively. The schedule,
time and location of orientation sites will be announced by
the Director, Williamson County Health Department. The
primary emphasis of this orientation will be directed toward
the food workers' behavior when working in a public food
establishment rather than extensive training which is the
responsibility of each food. service manager -
C `) Complet_ a p_rsonal health questionaire and if
deemed necessary by the Director. Williamson County Health
Department, submit to screening tests or a physical
e;amiration either b !'ellth Dep -meat St=-,ff or by a private
Physician lit=x,u_d °i he C' -ate of Teras. 1 written report of
such examination shall be returned to the Williamson
Health Department +or evaluation and filed prior to
issuance of a food worker's registration certificate
applicant involved.
County
any
to the
(4) !'Managers, assistant managers, shift supervisors and
other foodservice personnel who have completed manager's
certification will not be required to comply with the
provisions of this article.
(5) Currently issued hood worker registration
certificates in the hands of employees below supervisory
level will be considered valid until expiration.
(b) This requirement of the registration process may be
waived at the discretion of the Director, Williamson County
Health Department, provided the establishment applies for the
waiver in writing, has in-service employee training in basic
hygiene and food sanitation and otherwise meets the
Director's requirements as to frequency, type of training and
instructor qualifications. When such waivers are granted,
the manager of the establishment will be notified in writing
of such approval. Retention of this waiver, when granted,
will be subject to maintaining acceptable standards of
training and sanitation within the establishment.
(C) Actual Issuance and Effective Period of Food
-------------- ------------ ------ -- Food
Handler's
Handler's Registration Certificate_ After the requirements
set forth above have been accomplished, the applicant shall
thereupon be issued a food handler's registration certificate
by said Williamson Cou€-ity Health Department, which shall be
valid twelve (I2) months from the time of issuance. Each
such certificate must be renewed by each such applicant each
twelve (I'?) months by the same procedure as outlined above.
ARTICLE V
ENFORCEMENT FtCEf"iEt #T� PENA[ T I ES,� RL�'EF��g ETC_
(3) Upon
completion of
the
prescribed orientation and
the
necessary
medical and
administrative
in accordance with
the
Health.
processing, each
individual
will
be issued
any
of this
a
Food
Handler
Registration
Certificate
which
will
be
displayed
at
the place of
employment
and
left
posted
in
a
conspicuous
place in the
place
of employment
while
off
duty.
(4) !'Managers, assistant managers, shift supervisors and
other foodservice personnel who have completed manager's
certification will not be required to comply with the
provisions of this article.
(5) Currently issued hood worker registration
certificates in the hands of employees below supervisory
level will be considered valid until expiration.
(b) This requirement of the registration process may be
waived at the discretion of the Director, Williamson County
Health Department, provided the establishment applies for the
waiver in writing, has in-service employee training in basic
hygiene and food sanitation and otherwise meets the
Director's requirements as to frequency, type of training and
instructor qualifications. When such waivers are granted,
the manager of the establishment will be notified in writing
of such approval. Retention of this waiver, when granted,
will be subject to maintaining acceptable standards of
training and sanitation within the establishment.
(C) Actual Issuance and Effective Period of Food
-------------- ------------ ------ -- Food
Handler's
Handler's Registration Certificate_ After the requirements
set forth above have been accomplished, the applicant shall
thereupon be issued a food handler's registration certificate
by said Williamson Cou€-ity Health Department, which shall be
valid twelve (I2) months from the time of issuance. Each
such certificate must be renewed by each such applicant each
twelve (I'?) months by the same procedure as outlined above.
ARTICLE V
ENFORCEMENT FtCEf"iEt #T� PENA[ T I ES,� RL�'EF��g ETC_
Section
Section
B. Enforcement
Penalties
Interpretation
- This Ordinance
shall
be enforced
by the Health Official
in accordance with
the
Health.
"Rules for
Food Service Sanitat3On ;
Te -.---.as Department of
Section
.
Penalties
-in
addition
to
any other
penalties
=_-hall violate
provided
any
for in
of the
this
provisions
ordinance,
any
of this
person who
ordinance shall
be fined
not less
than
Twenty -
Five
and No/100
($15.00)
Dollars nor
more
than
Two Hundred and
No/100
($200.00)
Dollars,
.and each
day
of such violation
shall
constitute a
separate
offense.
It
shall not
be necessary
for the
complaint
to allege
or
to prove
that
the act
or omission was
knowingly
done= or
omitted.
Section 10. Repealing Olause - All ordinances and parts
of ordinances in conflict with this Ordinance are hereby
expressly repealed in so far as the same are in conflict with
ths.s Ordinance.
Section 11. Unconstitutionality Clause - If any section,
sub - section, sentence, clause, phrase, or provision of this
Ordinance be held unconstitutional or invalid by the courts,
such a decision shall not effect the validity of any of the
remaining portions. of this Ordinance; it being the
legislative intent that this Ordinance shall stand not
withstanding the invalidity of any part.
PASSED AND APPROVED THIS, the lO/day of A.D. , fir'
ATF
c.
retary for the city