Which food service establishments must be under the operational supervision of a certified food service sanitation manager?
All food service establishments, except Category III facilities, shall be under the operational supervision of a certified food service sanitation manager. Category I facilities shall have a certified food service sanitation manager on the premises at all times that potentially hazardous food is being handled, except as specified in subsections (1)(A) and (B) of this Section. A certified food service sanitation manager is not required on the premises during hours of operation when all food products sold have been prepared and packaged commercially or prepared under the supervision of a certified food service sanitation manager. 1. Category I facility means a food establishment that presents a high relative risk of causing foodborne illness based on the large number of food handling operations typically implicated in foodborne outbreaks and/or the type of population served by the facility. Category I facilities include those where the following operations occur: • Cooling of potentially
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