Iowa Code r. 481-34.4 - Management and personnel
(1)
Person in charge. There shall be a person in charge of
operations during all hours of food processing who has a thorough understanding
of food safety principles and is able to demonstrate control over food safety
hazards, including:
a. Time/temperature
controls for cooking, hot holding, cooling, cold holding, and reheating
foods;
b. Cross contamination
during storage and preparation;
c.
Major food allergens and allergen cross contact;
d. Sanitation of food contact
surfaces;
e. Food handling,
hygienic practices, and communicable diseases;
f. Receiving and distribution; and
g. If applicable, pH and (aw).
(2)
Food safety
training. The person in charge shall attend a food safety training
course approved by the department and provide proof of attendance prior to the
issuance of a home food processing establishment license.
(3)
Exclusions from handling
food. A food handler shall be excluded from handling food, utensils,
or packaging materials if the food handler:
a.
Is diagnosed with a communicable or contagious disease that can be transmitted
through food;
b. Has experienced
diarrhea or vomiting in the past 24 hours;
c. Is jaundiced;
d. Has a sore throat with a fever;
or
e. Has exposed sores or infected
wounds on the food handler's hands or arms.
(4)
Hygienic practices.
a. A food handler must keep the food
handler's person and clothing clean and hair effectively restrained and wash
the food handler's hands as often as necessary to protect food and food contact
surfaces from contamination.
b.
Ready-to-eat foods must not be handled with bare hands.
c. Eating, drinking, and use of tobacco is
not permitted in food processing areas while homemade food items are exposed or
being produced.
Notes
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