Alhambra Municipal Code Ch. 6.14 Food Handler's Certification Program

It is the intent of the provisions of this chapter to prevent the spread of infectious diseases and attain a uniform sanitary standard in the city by participating in the county's food handlers' certification program which requires all food service managers to demon-strate through the process of examination that they and/or their employee(s) possess an adequate know-ledge of the sanitary principles and practices involved within the food service industry.

('86 Code, § 6.14.010) (Ord. 4051, passed - - )

For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.

CERTIFICATE. A “food sanitation certificate” issued by the Los Angeles County Department of Health Services certifying that a person has satis-factorily demonstrated his or her competency in food sanitation and practices.

CERTIFIED FOOD HANDLER. An owner, operator, or any other person at least 18 years of age who supervises all or part of the food service operations within a food service operation as hereinafter defined in this section and is responsible for training the operation's employees in the areas of food sanitation and practices. At the discretion of the Director, and upon a showing of good cause, the Director may waive the requirement that a CERTIFIED FOOD HANDLER be at least 18 years of age.

CODE ENFORCEMENT PERSONNEL. Those employees of the city who are responsible for enforcing those ordinances and laws of the city as may be assigned to them from time to time by the City Council.

DEPARTMENT. DEPARTMENT means the County of Los Angeles, Department of Health Services.

DIRECTOR. The Director of the Department of Health Services of the County of Los Angeles, or his or her duly authorized designee.

DIRECTOR OF FINANCE. The Director of Finance of the City of Alhambra.

FOOD HANDLER'S TRAINING CERTIFICATE. A certificate issued by the Department, certifying that a food handler has satisfactorily demonstrated competency in food protection and practices by passing a written examination administered by the Department or by completing a food handler's training course approved by the Director.

FOOD SERVICE MANAGER. The owner, operator, licensee, or any other person who supervises all or part of food service operations within a food service establishment and is responsible for the actions of employees under his or her charge.

FOOD SERVICE OPERATION. Any food service business which prepares any potentially hazardous food on the premises for sale or gift to the public and includes, but is not limited to, all restaurants, markets, bakeries, mobile food preparation units, commissaries, and food processing establishments.

POTENTIALLY HAZARDOUS FOOD. Those foods set forth in Cal. Health and Safety Code § 113845 as it currently exists or hereafter may be amended.

('86 Code, § 6.14.020) (Ord. 4051, passed - - ; Am.. Ord. 4338, passed 8-10-98)

(A) It shall be unlawful for any food service manager to operate a food service operation without the food service manager or at least one of his or her employees possessing a valid certificate.

(B) As used herein, “employee” shall mean a person who is salaried by the food service establish-ment and is performing his or her duties as a certifi-cate holder on the premises of the food service establishment no less than 32 hours per week.

('86 Code, § 6.14.030) (Ord. 4051, passed - - ; Am. Ord. 4116, passed - - ) Penalty, see § 6.14.070

Each food service manager shall keep on continuous display at the food service operation a copy of the certificate.

('86 Code, § 6.14.040) (Ord. 4051, passed - - ) Penalty, see § 6.14.070

The food service operation shall submit proof of certification in a form satisfactory to the Director of Finance at the time of issuance by the city of a business license, or any renewal thereof to the food service operation. Failure to submit such proof of certification as required hereunder shall result in the immediate referral by the Director of Finance of the food service operation to the code enforcement personnel for compliance.

('86 Code, § 6.14.050) (Ord. 4051, passed - - ) Penalty, see § 6.14.070

(A) By no later than January 16, 1999, each food service operation as defined in § 6.14.020 of this code shall have at least one certified food handler on the premises at all times during operating hours.

(B) Commencing on January 16, 1999, failure to have a certified food service handler on site at all times during the operating hours of the food service operation as specified in this section shall be punishable as set forth in § 6.14.070 of this code.

(Ord. 4338, passed 8-10-98)

It shall be the duty of code enforcement personnel to enforce each and all provisions of this chapter and the Chief of Police and Director of Finance shall render such assistance in the enforcement hereof as may be required from time to time by the code enforcement personnel.

('86 Code, § 6.14.060) (Ord. 4051, passed - - ; Am. Ord. 4338, passed 8-10-98)

Whenever in this chapter any act is prohibited or is made or declared to be unlawful or an offense or the doing of any act is required or the failure to do any act is declared to be unlawful, the violation of any such provision is declared to be an infraction and shall be punishable in the manner and to the extent provided for in § 1.12.011 of this code.

('86 Code, § 6.14.070) (Ord. 4051, passed - - )