Ga. Comp. R. & Regs. R. 511-6-1-.08 - Special Food Service Operations
(1)
Mobile Food Service Units and Extended Food Service Units.
(a)
Compliance Required. Mobile
food service units and extended food service units shall comply with the
requirements of this Chapter, except as otherwise provided in this subsection
and as specified under subsection (1)(b) of this
Rule.Pf After review of a proposed menu, plans and
specifications, and the proposed method of operation, the Health Authority may:
1. Impose additional requirements to protect
against health hazards related to the conduct of the food service establishment
as a mobile operation;
2. Prohibit
the sale of some or all time/temperature control for safety food, or
3. When no health hazard will result, modify
requirements of this Rule relating to physical facilities, except those
requirements specified under subsections (1)(e) and (f) of this Rule.
(b)
Exceptions to Compliance
for Mobile and Extended Food Service Units.
1. General. Mobile food service units, such
as vehicle venders, and extended food service units may be exempt from the
requirements of this Chapter pertaining to the necessity of water and sewage
systems and to those requirements pertaining to the cleaning and sanitization,
if the following conditions are met:
(i) The
required equipment for cleaning and sanitization exists at their permitted base
of operation;Pf and
(ii) Menus shall be limited to food that is
prepared, prepackaged and labeled in individual servings, transported and
stored; or
(iii) Beverages that are
not time/temperature control for safety foods that are dispensed from covered
urns or other protected equipment all under conditions meeting the requirements
of the Chapter.P
2. Push Carts. Push carts may be exempted
from the requirements of subsection (1)(g)1. of this Rule if the following
conditions for push carts are met:
(i) The
menu shall be limited to only service of commercially prepared and prepackaged
time/temperature control for safety foods such as frankfurters, precooked
encased sausages, and similar approved foods requiring heating
only;P
(ii) All food shall be protected from
customer handling, coughing, sneezing or other contamination by wrapping, using
food shields or other effective barriers. Condiments must be dispensed in
single service type packaging, in pump-style dispensers, or in protected
squeeze bottles, shakers, or similar dispensers which prevent contamination of
the food items by food employees, consumers, insects, or other sources of
contamination;P
(iii) No cooking equipment shall be allowed
at the food vending location of carts. Heating equipment will be limited to
steam or hot water heating equipment that meets the requirements of this
Chapter;Pf
(iv) At a minimum, overhead protection such
as an umbrella large enough to fully cover and protect the entirety of the
cart, employee and any cart associated equipment such as food storage,
handwashing, etc., shall be provided for the cart's onsite
operation;Pf
(v) Properly installed and equipped
handwashing facilities meeting the requirements of this Chapter must be
installed on carts. Potable hot and cold running water under pressure with
suitable hand cleaner, dispensed paper towels, and a waste receptacle must be
provided at or near the handwashing facility.Pf
However, certified commercially manufactured, portable hand washing stations
may be allowed for onsite operational use with the cart upon approval by the
Health Authority.
(vi) With the
approval of the Health Authority, accessory components such as hard plastic
coolers that are NSF listed or certified for commercial use with sufficient ice
for cold time/temperature control for safety foods and NSF
listed;Pf
(vii) In use equipment and utensils must be
cleaned and sanitized at least every 4 hours; therefore, carts shall be
equipped with at least a 3-compartmented sink dedicated for the purpose of
cleaning and sanitizing of equipment and utensils. However, in lieu of the
3-compartmented sink being installed on the cart and as deemed acceptable by
the Health Authority, the permit holder may provide an adequate supply of clean
and sanitized equipment and utensils stored in such a way on the cart so as to
protect them from contamination, if the required equipment for cleaning and
sanitization exists at its base of
operation;Pf
(viii) Push Carts must be designed,
constructed and built to at least NSF Standard 59;Pf
and
(ix) Push Carts must be
supplied with one day's operational supply of hot and cold potable water under
pressure and waste water storage capacity of 15% larger than that of the
potable water tank. The potable water storage tank shall have at least 10
gallons storage capacity and may be required by the Health Authority to have a
larger storage volume depending on length of time in which the cart is used
away from the base of operation.P
(x) Stored food, utensils and equipment,
single-service and single-use supplies, and hand washing supplies shall be
protected from environmental contamination during transportation of the Push
Cart from location to location.Pf
(c)
Equipment and
Supplies Required for Onboard Preparation of more complex menus.
1. Units preparing time/temperature control
for safety foods on the unit other than the limited menu items stated within
subsection (1)(b) of this Rule shall utilize thermostatically controlled
heating, cooling, and freezing equipment for those foods stored or displayed on
the unit requiring controlled heating or
refrigeration.Pf
2. Indicating thermometers for immersion into
food or cooking media shall be of metal stem type construction, numerically
scaled, and accurate to ± 2 degrees
Fahrenheit.Pf
3. Each unit must have two separate types of
sinks, one for hand-washing and the other for
warewashing.Pf
4. Mobile food service units and extended
food service units shall provide only individually wrapped single-service
articles for use by the consumer.Pf
(d)
Water System.
1. A mobile food service unit and extended
food service unit requiring a water system shall have a potable water system as
specified under DPH Rule
511-6-1-.06(1), and
the water system shall be under
pressure.Pf
2. Mobile water tanks and mobile food service
unit water tanks shall meet all the requirements specified under DPH Rule
511-6-1-.06(3) as
it relates to materials, design, construction, installation, numbers and
capacities, and operation and maintenance of these
tanks.Pf
3. The system shall be of sufficient capacity
to furnish enough hot and cold water for food preparation, utensil cleaning and
sanitizing, and handwashing in accordance with the requirements of this
regulation.Pf
(e)
Liquid Waste. The sewage
holding tanks for all mobile food service units and extended food service
units, and all sewage and liquid waste resulting from the operation of a mobile
food service unit or extended food service units shall meet the requirements of
and be handled as specified under DPH Rule
511-6-1-.06(4)(a), (e), (f), (g), (h) and
(i) as it relates to capacity, drainage,
design, construction, installation, operation, maintenance and sewage
disposal.Pf
(f)
Operation.
1. A mobile food service unit shall operate
from its permitted base of operation and report daily or more often if needed
to such location to service their unit for supplies, fresh water, cleaning,
waste water disposal, and any other and servicing
operations.P
2. An extended food service unit shall
operate as an extension of its permitted base of
operation.P
3. An extended food service unit shall be
serviced daily from the base of operation.
4. The base of operation or fixed food
service establishment used as a base of operation for mobile food units and
extended food service units shall be constructed and operated in conjunction
with the mobile food service unit or extended food service unit under the
active managerial control of a single permit holder to be in compliance with
the requirements of this Chapter.P
5. Toilet facilities must be available for
employee's use and, as applicable, consumer use along the route of food vending
locations as per requirements found in DPH Rule
511-6-1-.06(2)(h).
In addition, and to the satisfaction of the Health Authority, the permit holder
must maintain and provide a list of toilet facilities available to the unit
food vending locations.Pf
6. When not in use, mobile food service units
shall be properly stored at the base of operation or other location approved by
the Health Authority.Pf
(g)
Construction Based Upon
Menu.
1. Units preparing and serving
time/temperature control for safety foods other than that stated in subsection
(1)(b) of this Rule shall be so constructed that the operator must prepare and
serve food from within the protective environment of a fully enclosed area of
the unit such as that provided for in a fully enclosed
trailer.P Except that units preparing
non-time/temperature control for safety foods such as snow cones and popcorn
shall be constructed so that the food preparation and service areas are
protected from potential contamination by means of closable
cabinets.Pf
2. The service area requirements are as
follows:
(i) A mobile food service unit
servicing area shall be available at its base of operation; except, a servicing
area will not be required where only packaged food is placed on the mobile food
service unit or where mobile food units do not contain waste retention tanks as
stated in subsection (1)(b)1. of this
Rule;Pf
(ii) Except for areas used only for the
loading of water or the discharge of sewage and other liquid waste through the
use of a closed system of hoses, servicing areas shall be provided with
overhead protection;Pf
(iii) There shall be a location and equipment
for the flushing and drainage of liquid wastes separate from the location and
equipment provided for water servicing and for the loading and unloading of
food and related supplies.Pf Requirements for sizing
and location of equipment for flushing and drainage of liquid wastes and for
equipment to provide potable water servicing of units shall be as specified
within the most current editions of the Interpretative Manuals as referenced
within DPH Rule
511-6-1-.02(10);
(iv) The surface of the servicing area shall
be constructed of a smooth, nonabsorbent material, such as concrete or
machine-laid and sealed asphalt and shall be maintained in good repair, kept
clean, and be graded to drain; and
(v) The construction of the walls and
ceilings of the servicing areas is exempted from the provisions of DPH Rule
511-6-1-.07(2)(a) through
(f).
(vi) Toilet and handwashing facilities that
meet the requirements of this Chapter shall be available for employees at the
servicing area.Pf
(h)
Identification.
1. All mobile food service units and extended
food service units shall be identified by a sign or lettering indicating the
name and address of the owner, the operator and the permit number. Letters and
numbers must be at least two inches high.
2. The permit, or copy thereof, and the
current inspection report must be displayed for public view and protected from
inclement weather.
3. The mobile
food service unit authorization to operate shall be made available by the
permit holder and shall be provided to the Health Authority upon
request.
(i)
Food
Vending Location.
1. Food vending
location requirements are as follows:
(i)
Listings for mobile food service unit and extended food service unit food
vending locations shall be maintained by the permit holder and shall be
provided to the Health Authority. Permit holders shall notify the Health
Authority at least 7 days prior to any changes in food vending
locations.Pf
(ii) The operator must provide evidence of
legal access and use of the premises for food vending; and
(iii) If applicable, permit applicants must
provide documentation of compliance with another jurisdiction's
requirements.
2. Those
units functioning under permits granted to food service establishments and
operating on their premises as an extension thereof may be allowed, at the
Health Authority's discretion to meet lesser restrictions if sanitation,
temperature control, and sanitization requirements for operation of the unit
are satisfactorily met at the food service establishment.
(j)
Compliance with Other
Regulations. The operation must comply with all applicable regulations
and ordinances.Pf
(k)
Home Prepared Foods
Prohibited. Home prepared foods or condiments may not be sold, served,
or used on mobile food service units.P
(2)
Temporary Food Service
Establishments.
(a)
Operation,
Permit Application, Responsibilities.
1. A temporary food service establishment
means a food service establishment that operates at the same location for a
period of no more than 14 consecutive days in conjunction with a single event
or celebration.P
2. The application for a special food service
permit shall indicate the inclusive dates of the proposed operation and must be
submitted at least 30 days prior to the
event.Pf
3. The following applies to a vendor
application:
(i) Any person desiring to
operate a temporary food service establishment shall make written application
for a permit on forms provided by the Health Authority at least 30 days prior
to the event and pay applicable fees at the time of application.
(ii) The application shall include the name
and address of each applicant, the location and type of the proposed temporary
food service establishment, a list of all menu items and the signature of the
applicant.
4. The
organizer's responsibility is the following:
(i) Ensure that only vendors permitted by the
Health Authority are allowed to participate in the
event,P
(ii) The organizer and property owner must
notify the Health Authority 30 days prior to the event taking place and provide
a list of food vendors who will be allowed by that organizer to participate in
the event.Pf
(iii) Ensure that any unauthorized or
unpermitted vendor found participating in an event shall immediately leave the
event premises and shall be charged with a violation of this
Rule.P
(b)
Inspections.
1. Prior to issuance of a permit, the Health
Authority shall inspect the proposed temporary food service establishment. The
Health Authority shall only issue a permit to the applicant if the inspection
reveals that the proposed temporary food service establishment complies with
this Rule.
2. Temporary food
service inspections will be conducted as often as necessary to ensure
compliance with this Rule.
3. The
permit, or copy thereof, and the current inspection report must be displayed
for public view and protected from inclement weather.
(c)
Operations.
1. A temporary food service establishment
which does not comply fully with Rules
.03 through
.07 of this Chapter may be permitted
to operate when food preparation, service and the operation meet fully the
requirements set forth in DPH Rule
511-6-1-.08(2)(a) through
(h).P
2. The Health Authority may impose additional
requirements to protect against health hazards related to the conduct of the
temporary food service establishment.
3. Preparation processes for time/temperature
control for safety foods will be approved by the Health Authority based on a
plan review that shows adequate holding, preparation and service
facilities.Pf
4. For special events, foods requiring only
cooking may be prepared, if served immediately, in an outside area on the
premises of a permitted food service establishment. Prior approval must be
obtained from the Health Authority.P
(d)
Preparation and Service
- Time/Temperature Control for Safety Foods - Prohibited Menu Items.
1. Fixed Permitted Food Service
Establishments. Any time/temperature control for safety food that has been
prepared, stored and transported under conditions meeting the requirements of
this Chapter, is stored at a temperature of 41°F (5°C) or below or at a
temperature of 135°F (57°C) or above in facilities meeting the requirements of
this Chapter may be served.P
2. Temporary Onsite Preparation and Service.
All food prepared and served onsite of a temporary establishment must comply
with the following:
(i) Only those
time/temperature control for safety foods requiring limited preparation, such
as hamburgers and frankfurters that only require seasoning and cooking, may be
prepared or served;P
(ii) Once cooked, time/temperature control
for safety foods shall not be touched by employee bare hands and must be
maintained at 135°F or higher until
served;P
(iii) Prior to service to the consumer,
commercially prepared, precooked, and prepackaged time/temperature control for
safety foods may be reheated thoroughly to at least 135°F for 15
seconds;P and
(iv) Time as a Public Health Control may be
allowed in a temporary food service establishment if the following conditions
are met:
(I) Written procedures for
preparation, storage, display, holding and discarding of foods to be held using
Time as a Public Health Control must be submitted for review and approval to
the Health Authority at the time of application and made available upon request
to the Health Authority.Pf
(II) Foods that may be held under time
control shall be held under the conditions specified within Rule
.04(6)(i)(1) through
(3).
(III) Food or food containers on time control
at temporary food service events shall be marked or otherwise identified to
indicate the time when the food is removed from temperature control and time of
expiration.Pf
(IV) Food shall be cooked, served, consumed,
or discarded within the time of expiration.P
(V) Food placed on time that is
unmarked or in unmarked containers must be
discarded.P
3. Menu Item Prohibition. The preparation or
service of the following menu items are prohibited from service onsite of a
temporary establishment:
(i) Except for
paragraph 2. of this subsection, other ready-to-eat, time/temperature control
for safety foods, including pastries filled with cream or synthetic cream,
custards, and similar products, and salads or sandwiches containing meat,
poultry, eggs, or fish is prohibited.P This
prohibition does not apply to any time/temperature control for safety food that
has been prepared and packaged under conditions meeting the requirements of
this Chapter, is obtained in individual servings at 135°F (57°C) or above, or
41°F (5°C) or below in facilities meeting the requirements of this Chapter, and
is served directly to the consumer in the unopened container in which it was
packaged.P
(ii) Home prepared foods or condiments may
not be sold, served, or used in temporary food service unit
establishments.P
(e)
Equipment and Supplies
Required.
1. Indicating thermometers
for immersion into food or cooking media shall be of metal stem type
construction, numerically scaled, and accurate to ± 2 degrees
Fahrenheit.
2. Enough potable water
shall be available at the event for consumption and in the establishment for
food preparation, cleaning, and sanitizing utensils and equipment, and for
handwashing.P
3. Ice shall be handled as follows:
(i) Ice that is consumed or that contacts
food shall be made under conditions meeting the requirements of this
Chapter,P
(ii) The ice shall be obtained only in
chipped, crushed, or cubed form and in single-use safe plastic or wet strength
paper bags filled and sealed at the point of
manufacture,P
(iii) The ice shall be held in these bags
until it is dispensed in a way that protects it from
contamination,P and
(iv) Storage of packaged or wrapped food in
contact with water or undrained ice is
prohibited.P
4. Temporary food service operations shall
provide only individually wrapped single-service articles for use by the
consumer.Pf
5. A heating facility capable of producing
enough hot water shall be provided on the
premises.Pf
6. Equipment shall be located and installed
in a way that prevents food contamination and that also facilitates cleaning
the establishment.Pf
7. Food-contact surfaces of equipment shall
be protected from contamination by consumers and other contaminating agents.
Effective shields for such equipment shall be provided, as necessary, to
prevent contamination.P
8. Facilities for cleaning and sanitizing
utensils and equipment shall be provided at the temporary site or permitted
base of operation. Such items shall be cleaned and sanitized at least daily or
more often if prescribed by the Health
Authority.Pf
9. When food is prepared on the site, a
system capable of producing enough hot water for cleaning and sanitizing
utensils and equipment shall be provided on the premises. Such systems shall
consist of:
(i) a water heater properly sized
according to the needs of the establishment as established by interpretative
and guidance manuals referenced within DPH Rule
511-6-1-.02(8);Pf
or
(ii) a gas or electric stove or
burner with a container of water;Pf or
(iii) other means as determined by the Health
Authority.Pf
10. A convenient handwashing facility shall
be available for employee handwashing. This facility shall consist of, at
least, a catch bucket, a pressurized or gravity fed supply of warm water, soap,
and individual paper towels at the service
site.Pf
(f)
Liquid Waste. All sewage
including liquid waste shall be disposed of as specified under DPH Rule
511-6-1-.06(4)(h) and
(i).P
(g)
Construction.
1. Floors within food preparation and display
areas shall be constructed of concrete, asphalt, tight wood, or other similar
material, and shall be kept clean in good repair.
2. Doors to food preparation areas shall be
solid or screened and shall be self-closing or as otherwise approved by the
Health Authority.
3. Screening
material used for walls, doors, or windows shall be at least 16 mesh to the
inch.
4. Air curtains shall be
properly designed and installed and then approved by the Health
Authority.
5. Ceilings shall be
made of wood or other material that protects the interior of the establishment
from the weather.Pf
6. Walls and ceilings of food preparation
areas shall be constructed in a way that prevents the entrance of
insects.
(h)
Protection from Contamination.
1.
Approved means of excluding insect and vermin from food preparation, service
areas and from waste storage areas must be provided commensurate with the type
and scope of food service permitted.Pf
2. Counter-service openings shall not be
larger than necessary for the particular operation conducted.
3. Counter-service openings shall be provided
with effective means to restrict the entrance of flying insects.
4. Counter-service openings shall be kept
closed when not in actual use, except that these openings may remain open if
air curtains are provided as deemed adequate by the Health Authority.
5. All food preparation and food display
areas shall be adequately protected from dust, contamination by patrons, and
from insects by provision of walls, ceilings, shields, screens or other
approved barriers or devices.Pf
6. Open, unprotected display or service of
food is prohibited.P
(i)
Exceptions to Compliance.
This Rule shall not apply to temporary food services which meet the criteria of
DPH Rule 511-6-1-.01(60)(a-f)
(3)
Incubator Food Service
Operations. A permit holder or a permit applicant may seek a variance
from the provisions in DPH Rule
511-6-1-.02(1)(a)4.
in order to operate an incubator food service establishment only if, as an
alternative to DPH Rule
511-6-1-.02(1)(a)4.,
the permit holder or permit applicant provides a written management plan along
with the necessary supportive documentation that specifies standard operating
procedures (SOP) in detail to the satisfaction of the Health Authority as to
how active managerial control of risk-factors and public health interventions
for foodborne illness along with maintenance of equipment and facilities will
be maintained to the requirements of this Chapter.P
Incubator food service operations shall comply with other requirements of this
Chapter in addition to the requirements of one of the following business
models:P
(a)
Business Model A. The permit holder must ensure the following:
1. Submit to the Health Authority for review
and approval a written management plan that contains a Standard Operating Plan
(SOP) and supporting documents that adequately provides: managerial oversight
of contractual employees activities, control of risk factors for foodborne
illness, handwashing policy, employee health policies, the prevention of any
potential cross-contamination of equipment and food resulting from multiuse of
food service equipment and utensils, and the ability for the Health Authority
to conduct trace back in the event of a foodborne illness involving the
establishment. The written managerial plan or SOP must include the following
minimum items:P
(i)
Incubatee/member Contract. A written contract between the permit holder and the
incubatee/member must be signed by the permit holder and each incubatee/member
prior to incubatee/member being allowed access to the establishment. This
written contract must include the following items:P
(I) The permit holder must acknowledge its
responsibility for all food produced within its establishment from the time
that it receives the food and supplies up to and including the service of
prepared food to its consumers;P
(II) The permit holder may not disclaim any
liability for food prepared within the food service
establishment;P
(III) The Active Managerial Control Plan
(SOP) along with supporting documents must be made, directly or by reference,
part of the written contract.P
(ii) Active Managerial Control Plan and SOP.
The SOP will contain not less than the following items:
(I) A statement as to the maximum number of
incubatees/members that will use the establishment per day or per
shift;Pf
(II) A statement as to the ratio of
management staff to the number of incubatees/members using the establishment
per day or per shift;Pf
(III) A statement as to how
incubatees/members and their subsidiary employees will be identified. Records
listing names and contact information for each incubatee/member and their
subsidiary employees must be maintained at the establishment and such records
shall be made available for review upon request by the Health
Authority;Pf
(IV) A statement as to how separation in
space and time will be maintained so as no other activities, such as bakery or
food processing plant activity, will be conducted at the same time food service
operations are being conducted. Separation of time and space may be
accomplished by equipment and facilities being physically separated into areas
or rooms separated from each other by walls or partitions as acceptable to the
Health Authority. In addition, separation in time and space may be accomplished
by scheduling of incubators/members as acceptable to the Health
Authority;Pf
(V) A statement as to how all employees,
including any contractual employees and their subsidiary employees, will be
managed so their activities will comply with this
Chapter;Pf
(VI) A statement as to how the food service
management will provide oversight of food processing from receiving to service
to the consumer to ensure compliance with this Chapter. As part of this
oversight but not limited to the following: food temperature control records
must be maintained by the permit holder of the establishment. Food temperature
charts for food product temperature control listing the date and time and
temperature of food as it leaves the establishment to when it is delivered to
the consumer will be maintained for review upon the request of the Health
Authority. Food temperature charts shall be maintained by management within the
establishment for no less than 90 days from the date of any event or
service;Pf
(VII) A statement as to how the food service
management will track consumers so they will be easily identifiable in the
event of a foodborne illness outbreak investigation. Records of events and
service will be maintained within the establishment for a minimum of 90 days
from the date of each event or service and will be made available upon request
for review by the Health Authority;Pf
(VIII) A statement as to how management of
the food service establishment will track and manage menus to be in compliance
with DPH Rule 511-6-14-.02(1)(g). The most current menu or menus for each
incubatee/member will be maintained on record at the establishment and such
menu or menus will be made available for review upon request by the Health
Authority. Management of the food service establishment will notify the Health
Authority of menu changes as specified in DPH Rule
511-5-14-.02(1)(g);Pf
(IX) A statement that only those
incubatees/members under active contract will be allowed access to the
facilities of the establishment. Food preparation for non-commercial use such
as home use will not be allowed. Non-contractual, incubatee/member use of the
establishment facilities is prohibited;Pf
(X) A list of incubatees/members scheduled
for each day must be maintained at the establishment and made available for
review by the Health Authority upon request. Only these listed
incubatees/members are to be present within the establishment for each
scheduled day's operation;Pf
(XI) A statement that the permit holder shall
directly employ all management of the establishment. The person in charge and
the certified food safety manager (CFSM) shall be a direct employee of the
permit holder;P
(XII) A statement as to who will monitor
activities within the food service establishment must be clearly stated. Enough
certified food safety managers must be present whenever the establishment is in
operation. There must be shown to be adequate coverage of management or persons
in charge to ensure compliance with this Chapter.Pf
Incubatees/members cannot serve as managers, certified food safety managers
(CFSMs) or as the person in charge;P
(XIII) A complete written plan detailing how
the activities of incubatees/members will be monitored and what corrective
actions will be taken should risk factors be found out of control must be
included with the SOP. The activities of members must be monitored from the
receiving of food and supplies to the service of food to the
consumer;Pf
(XIV) A written employee health policy must
be included within the SOP. This written employee health policy must be in
compliance with DPH Rule
511-6-1-.03(4) and
it must include all employees of the establishment including
incubatee/members;Pf
(XV) A cleaning plan for all nonfood-contact
surfaces of equipment. In addition, this cleaning plan shall include cleaning
and sanitizing procedures and schedules for food-contact surfaces of equipment
and utensils to ensure that food-contact surfaces are being cleaned and
sanitized between incubatee/members use and as often as needed to be in
compliance with the requirements of this
Chapter;Pf
(XVI) A written food safety training plan for
employees and incubatees/members;Pf and
(XVII) A floor plan showing equipment layout
and food flow according to proposed menus. All areas, rooms and equipment are
to be identified as to use and function. All food service plans and
specifications must be reviewed and approved by the local Health Authority
prior to any commencement of construction as specified within DPH Rule
511-6-1-.02(6).Pf
(b)
Business Model B. The permit holder must ensure the following:
1. Submit to the Health Authority for review
and approval a written management plan that contains a Standard Operating
Procedure (SOP) and supporting documents that adequately provides: managerial
oversight of contractual employees activities, control of risk factors for
foodborne illness, handwashing policies, employee health policies, the
prevention of any potential cross-contamination of equipment and food resulting
from multiuse of food service equipment and utensils, and the ability for the
Health Authority to conduct trace back in the event of a foodborne illness
involving the establishment. The written managerial plan or SOP must include
the following minimum items:P
(i) Incubatee/member Contract. A written
contract between the permit holder and the incubatee/member must be signed by
the permit holder and each incubatee/member prior to incubatee/member being
allowed access to the establishment. This written contract must include the
following items:P
(I) The permit holder must acknowledge its
responsibility for all food produced within its establishment from the time
that it receives the food and supplies up to and including the service of
prepared food to its consumers;P
(II) The permit holder may not disclaim any
liability for food prepared within the food service
establishment;P
(III) The Active Managerial Control Plan
(SOP) along with supporting documents must be made, directly or by reference,
part of the written contract.P
(ii) Active Managerial Control Plan and SOP.
The SOP shall not contain less than the following items:
(I) A statement as to the maximum number of
incubatees/members that will use the individual build out units per day or per
shift;Pf
(II) A statement as to the ratio of
management staff to the number of incubatees/members using the establishment
per day or per shift;Pf
(III) A statement as to how
incubatees/members and their subsidiary employees will be identified. Records
listing names and contact information for each incubatee/member and their
subsidiary employees must be maintained at the establishment and such records
shall be made available for review upon request by the Health
Authority;Pf
(IV) A statement as to how separation in
space or time will be maintained so as to ensure that all food service
operations are conducted within each individual incubatee/member's build-out
unit. Separation of all activities, such as bakery or food processing plant
activity must be accomplished by equipment and facilities being physically
separated into areas or rooms separated from each other by walls or partitions
as acceptable to the Health Authority. In addition, separation in time and
space may be accomplished by scheduling of incubators/members as acceptable to
the Health Authority;Pf
(V) A statement as to how all employees,
including any contractual employees and their subsidiary employees, will be
managed so their activities will comply with this
Chapter;Pf
(VI) A statement as to how the food service
management will provide oversight of food processing from receiving to service
to the consumer to ensure compliance with this Chapter. As part of this
oversight but not limited to the following: food temperature control records
must be maintained by the permit holder of the establishment. Food temperature
charts for food product temperature control listing the date, time, and
temperature of food as it leaves the establishment to when it is delivered to
the consumer shall be maintained by management for review upon the request of
the Health Authority for no less than 6 months from the date of any event or
service;Pf
(VII) A statement as to how the food service
management will track consumers so they will be easily identifiable in the
event of a foodborne illness outbreak investigation. Records of events and
service will be maintained within the establishment for a minimum of 90 days
from the date of each event or service and will be made available upon request
for review by the Health Authority;Pf
(VIII) A statement as to how management of
the food service establishment will track and manage menus to be in compliance
with DPH Rule
511-6-1-.02(1)(g)
The most current menu or menus for each incubatee/member will be maintained on
record at the establishment and such menu or menus will be made available for
review upon request by the Health Authority. Management of the food service
establishment will notify the Health Authority of menu changes as specified in
DPH Rule 511-6-1-.02(1)(g);Pf
(IX) A statement that only those
incubatees/members under active contract will be allowed access to the
facilities of the establishment. Food preparation for non-commercial use such
as home use will not be allowed. Non-contractual, incubatee/member use of the
establishment facilities is prohibited;Pf
(X) A list of incubatees/members scheduled
for each day according to the build-out unit they will use must be maintained
at the establishment and made available for review by the Health Authority upon
request. Only these listed incubatees/members are to be present within the
establishment for each scheduled day's
operation;Pf
(XI) A statement that the permit holder shall
directly employ all management of the establishment. The person in charge and
the certified food safety manager (CFSM) shall be a direct employee of the
permit holder;P
(XII) A statement as to who will monitor
activities within the food service establishment must be clearly stated. Enough
certified food safety managers must be present whenever the establishment is in
operation. There must be shown to be adequate coverage of management or persons
in charge to ensure compliance with this Chapter.Pf
Incubatees/members cannot serve as managers, certified food safety managers
(CFSMs) or as the person in charge;P
(XIII) A complete written plan detailing how
the activities of incubatees/members will be monitored and what corrective
actions will be taken should risk factors be found out of control must be
included with the SOP. The activities of members must be monitored from the
receiving of food and supplies to the service of food to the
consumer;Pf
(XIV) A written employee health policy must
be included within the SOP. This written employee health policy must be in
compliance with DPH Rule
511-6-1-.03(4), and
it must include all employees of the establishment including
incubatee/members;Pf
(XV) A cleaning plan for all nonfood-contact
surfaces of equipment. In addition, this cleaning plan shall include cleaning
and sanitizing procedures and schedules for food-contact surfaces of equipment
and utensils to ensure that food-contact surfaces are being cleaned and
sanitized between incubatee/members use and as often as needed to be in
compliance with the requirements of this
Chapter;Pf
(XVI) A written food safety training plan for
employees and incubatees/members;Pf and
(XVII) A floor plan showing equipment layout
and food flow according to proposed menus. All areas, rooms and equipment are
to be identified as to use and function. All food service plans and
specifications must be reviewed and approved by the local Health Authority
prior to any commencement of construction as specified within DPH Rule
511-6-1-.02(6).Pf
(XVIII) Each incubatee/member shall show the
incubator food service establishment permit holder proof of a valid permit
issued by the Health Authority to a food service facility unit specified in the
permit application prior to being allowed access to the specified food service
building unit;P
(XIX) A permit will be valid for one food
service build-out unit per incubatee/member and not multiple food service
build-out units;P and
(XX) The Health Authority will be notified of
food service facility build-out schedule changes.
(4)
Catering Food Service Establishments.
(a)
Operations.
1. Catering food service establishments shall
fully comply with the requirements of DPH Rules
511-6-1-.03 through
.07 in addition to the
following:P
(I)
Catering operations shall be permitted and operated separately from "food sales
establishments" as defined in O.C.G.A. Section
26-2-21;Pf
and
(II) For purposes of inspection
of the base of operation and upon request by the Health Authority, catering
food service establishments shall provide a quarterly schedule of events to be
catered.Pf
2. When the catering operation involves only
the preparation and delivery of food to a private party, special event, or
motion picture filming location and does not include the handling of tableware
and utensils or any preparation, service, or restocking of non-prepackaged
foods on location at the service site, no hand washing facility is required at
the service site.Pf
3. When the catering operation involves the
handling of tableware and utensils and/or the preparation, service, or
restocking of non-prepackaged foods on location at the service site, adequate
handwashing facilities are required and shall consist of at least a catch
bucket, a pressurized or gravity fed supply of warm water at least 85°F, soap,
individual paper towels, and waste receptacle(s) that are available and
conveniently located for employees' use in the areas used for food preparation,
food service, and warewashing.Pf
4. For the duration of the catering
operation, all foods, display and service utensils, and other food-contact
surfaces shall be adequately protected from dust, weather conditions, insects,
and human contamination through the use of walls, ceiling, shields, screens, or
other approved barriers or devices.Pf
5. Floors within food preparation and display
areas shall be constructed of concrete, asphalt, tight wood, or other similar
material approved by the Health Authority, and shall be kept clean and in good
repair.
6. Catered food shall not
be used as an ingredient in another food or be offered for re-service or sale
to another consumer. Such catered food is to be discarded to waste or may be
left in the possession of the consumer for which the catered food was
contracted.P
7. When outdoor cooking equipment is used to
prepare food at the service site, such equipment shall be located adjacent to a
fully enclosed food preparation area and shall comply with all applicable
provisions of law. Cookers, grills, ovens or any other type of equipment used
for outdoor cooking shall have a lid or other design approved by the Health
Authority which protects the food from dust, weather conditions, insects, and
human contamination during the cooking process. No food preparation other than
seasoning shall be allowed at outdoor cooking equipment.
8. Toilet facilities must be available at the
service site for employee use and, if applicable, consumer use, as provided in
DPH Rule 511-6-1-.06(2)(h).
9. Except as provided in subparagraph
(4)(a)10., supplies and equipment used at the service site shall be cleaned and
serviced daily at the catering food service establishment's permitted base of
operation. The shared use of facilities or equipment by two separate permit
holders is prohibited.
10. A
catering food service establishment that services a site, such as a filming
location, more than 60 miles from its permitted base of operation for an
extended period of time during which a daily return to the base of operation
for service and restocking is impracticable, shall:
(i) Utilize an on-site warewashing method for
washing, rinsing, and sanitizing utensils and equipment in accordance with DPH
Rule 511-6-1-.05(2), (3), and
(6), which shall consist of either a portable
dish washing trailer or a pre-approved, three-compartment basin system that is
large enough to accommodate complete submersion of the largest utensil used at
the service site; and
(ii) Maintain
and provide to the Health Authority, upon request, written procedures which:
(I) Outline the methods of compliance with
DPH Rule 511-6-1-.04(2) and
(3) for deliveries received in the
field;
(II) Outline the methods of
compliance with DPH Rule
511-6-1-.06(1)(j)
with regard to an alternative water supply;
(III) Outline the methods of compliance with
DPH Rule 511-6-1-.06(4)(e) and
(f) with regard to proper sewage disposal;
and
(IV) Describe how solid waste
material and refuse from the food service operation will be stored and
handled.
11.
When not in use, all mobile catering units, equipment and all other supplies
shall be properly stored at the base of operation or other location approved by
the Health Authority.
(b)
Design and Construction of Mobile Catering Units. Mobile catering
units must comply with the requirements for mobile food service units set forth
in DPH Rule
511-6-1-.08(1)(a) through (e), (g), (h), (j), and
(k).
(c)
Identification. All mobile
catering units used in conjunction with catering operations for which food is
prepared all or in part at the service site shall:
1. Display an adhesive sticker provided by
the Department indicating that the mobile catering unit has been approved by
the Health Authority for catering operations within the State of Georgia. The
sticker must be located in a readily visible area on the unit and maintained in
good condition; or
2. Maintain and
provide to the Health Authority, upon request, a copy of the catering food
service establishment's permit, which shall list the Vehicle Identification
Number for each mobile catering unit used by the permit holder for the catering
operation.
(d)
Catering Location. A catering food service establishment shall
maintain a record of each catering operation, including date, location, and
menu, for at least six months after the catering operation takes place. Such
records shall be provided to the Health Authority upon request.
(e)
Inspections.
1. The Health Authority in the county that
issued a permit to the catering food service establishment shall be responsible
for conducting inspections in accordance with DPH Rule
511-6-1-.10(2).
2. The Health Authority in a county where a
service site is located shall be authorized to enter any catering operation, at
any reasonable time and upon proper identification, for the purpose of
conducting a complaint investigation. Any food safety Risk Factor violations
shall be immediately corrected on-site; and, if an imminent health hazard is
discovered, food service operations may be temporarily suspended by the local
Health Authority until the imminent health hazard is corrected. The permit
holder shall be entitled to appeal any such suspension to the local District
Health Director in accordance with DPH Rule
511-6-1-.10(1)(b).
3. Upon completion of the complaint
investigation, the person in charge shall sign the report form provided by the
local Health Authority. The signature of the person in charge shall not
necessarily indicate agreement with any findings noted during the complaint
investigation. A copy of the signed report shall be given to the person in
charge and a copy shall be sent to the Health Authority in the county that
issued the permit. A score shall not be given for a complaint investigation
conducted in a county where a service site, but not the permitted base of
operation, is located; however, blatant or repeated food safety compromises
found during such complaint investigations may lead to permit suspension or
revocation by the Health Authority in the county that issued the
permit.
(5)
"Pop-Up" Food Service Operations.
(a) Food service establishments participating
in "pop-up" food service operations shall fully comply with the requirements of
DPH Rules
511-6-1-.03 through
.07 in addition to the
following:P
1.
Unless the food service establishment is already permitted for catering
operations, it must obtain a letter of approval from the Health Authority prior
to engaging in "pop-up" food service operations.
2. A food service establishment participating
in a "pop-up" food service operation shall operate from its permitted base of
operation.P
3. A food service establishment shall not
operate more than 3 hours in one day at any "pop-up" location without first
obtaining a mobile food service vending permit, and shall be limited to no more
than 2 days per calendar week at any one "pop-up" location.
4. Only ready-to-eat foods that have been
prepared, cooked, and properly containerized for transport at the permitted
base of operation may be served and sold at the "pop-up" location.
5. Time/Temperature Control for Safety (TCS)
foods to be served and sold at the "pop-up" location must be maintained at the
following temperatures during transport and kept in approved NSF certified
containers:
(i) 41°F or less if held
cold;P or
(ii) 135°F or more if held
hot.P
6. All food shall be protected from coughing,
sneezing, customer handling, or other contamination through the use of
effective barriers such as wrapping or food shields. Condiments shall be
dispensed in single-service type packaging, in pump-style dispensers, or in
protected squeeze bottles, shakers, or similar dispensers which prevent
contamination of the food items by food employees, consumers, insects, or other
sources.P
7. "Pop-up" food service operations shall
provide only individually wrapped single-service tableware for use by the
consumer.Pf
8. No cooking equipment shall be allowed at
the "pop-up" food service location. Hot-holding and cold-holding equipment
shall be limited to steam or hot water heating equipment or refrigerated
equipment that meets the requirements of this Chapter. With the approval of the
Health Authority, accessory components such as hard plastic coolers that are
NSF listed or certified for commercial use and contain sufficient ice for cold
TCS foods may be used; however, packaged or wrapped food shall not be stored in
contact with water or undrained ice, except for commercially packaged beverages
such as canned or bottled soda or water.Pf
9. A food service establishment participating
in a "pop-up" food service operation shall bring an adequate supply of clean
and sanitized food service equipment and utensils and store them at the
"pop-up" location in a way that ensures they are protected from contamination.
Only food service equipment and utensils that belong to the permitted food
service establishment operating at the "pop-up" location shall be used by that
food service establishment during the operation. At no time shall food service
equipment or utensils be shared between food service
establishments.Pf
10. Adequate handwashing facilities are
required at the "pop-up" location and shall consist of at least a catch bucket,
a pressurized or gravity fed supply of warm water at least 85°F, soap,
individual paper towels, and a waste receptacle that is conveniently located
for use by food employees at the "pop-up" location. Wastewater from the
"pop-up" food service operation shall be disposed of according to
law.Pf
11. Copies of the permit and the current
inspection report for the food service establishment's base of operation must
be displayed for public view at the "pop-up" food service location.
12. Inspections of "pop-up" food service
operations may be conducted as often as necessary to ensure compliance with
this Rule.
13. Except for unopened
commercially packaged beverages, food not sold or consumed at the "pop-up"
location shall not be used as an ingredient in another food or be offered for
re-service or sale to another consumer. All food from a "pop-up" food service
operation shall be discarded to waste after service at the "pop-up" location
has concluded for that day.P
(b) The facilitator of a "pop-up" food
service operation shall obtain a letter of approval from the local Health
Authority for the "pop-up" location by providing the following information at
least ten business days prior to the anticipated date of operating at the
selected "pop-up" location:
1. The name,
title, address, and telephone number of the person directly responsible for the
management of the facilitator;
2.
The address of the proposed "pop-up" food service operation;
3. The method, such as an electronic ticket
or other tracking method, that will be used to identify patrons purchasing food
at the "pop-up" location for trace back purposes in the event of a foodborne
illness;
4. A statement signed by
the facilitator or authorized agent that:
(i)
Attests to the accuracy of the information provided in the application;
and
(ii) Affirms that the applicant
will fulfill the obligations of a facilitator as outlined in this subsection;
and
5. If the facilitator
is not the owner of the proposed location of the "pop-up" food service
operation, a written statement signed by the owner or authorized agent of the
proposed location, giving permission for the "pop-up" food service operation to
take place;
(c) A
"pop-up" food service operation shall not take place in a location where the
food is subject to overhead or environmental
contaminationPf or in a building which serves a
highly susceptible population. A "pop-up" food service operation shall comply
with all applicable regulations and ordinances, including access to toilet
facilities which meet the requirements of DPH Rule
511-6-1-.06(2)(h).
(d) The local Health Authority shall be
notified prior to any change in the facilitator of a "pop-up" food service
operation.
(e) The facilitator
shall maintain and make available to the local Health Authority, upon request,
a list of the food service establishments participating in the "pop-up" food
service operation, which shall include:
(i)
the address and food service permit number of each food service
establishment;
(ii) the dates and
times of operation for each food service establishment at the "pop-up"
location; and
(iii) the menu of
foods offered by each food service establishment at the "pop-up"
location.
(f) The local
Health Authority may, in its discretion, suspend or revoke a letter of approval
for a "pop-up" food service operation if it is determined that the requirements
of this Rule have not been met.
Notes
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No prior version found.