may require an operator of a food establishment to comply with (b) of this
section if the department determines a food establishment has
(1) a foodborne outbreak associated with the
(2) more than one risk
factor or intervention violation of this chapter; or
(3) one or more good retail practice
violations that the department determines significantly increase the risk to
consumers of a foodborne illness.
If the department makes a determination
under (a) of this section, the department may require the operator of a food
(1) have a certified food
protection manager present at all times when food preparation activities are
implement a food safety management system that includes
(A) written standard operating procedures, as
specified in (c) of this section; and
(B) regularly-conducted self-assessments, as
specified in (d) of this section.
(c) If standard operating procedures are
required in (b) of this section, the operator of a food establishment shall
develop, implement, maintain, and make available to the department written
standard operating procedures that describe methods used to ensure that the
operator is actively managing risks that contribute to foodborne illness,
including procedures that include definitive practices and expectations that
ensure that the requirements of this chapter are met.
(d) If regularly-conducted self-assessments
are required under (a) of this section, the operator shall conduct a
self-assessment using an approved form and on a schedule designated by the
department that evaluates compliance with the procedures developed and
implemented under (c) of this section.