Sec. 50-121. - Employee health.
Sec. 50-122. - Food service management training.
Sec. 50-123. - Personal cleanliness.
Sec. 50-125. - Employee practices.
Secs. 50-126—50-135. - Reserved.
Sec. 50-121. - Employee health.
No person, while infected with a disease in a communicable form that can be transmitted by foods or who is a carrier of organisms that cause such a disease or while afflicted with a boil, an infected wound or an acute respiratory infection, shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic organisms or transmitting the disease to other persons.
(Code 1970, § 11-65; Ord. No. 80-24, § 3.1, 9-23-80)
Sec. 50-122. - Food service management training.
One high-level management person from each food service establishment shall complete the food service management training course and possess a valid certificate attesting thereto. A food service management certificate shall be valid for a period equivalent to that period of time for which food service management certificates issued by the state for establishments regulated under F.S. chs. 381 and 509 are valid.
(Code 1970, § 11-66; Ord. No. 80-24, § 3.2, 9-23-80; Ord. No. 92-09, § 1, 6-23-92)
Sec. 50-123. - Personal cleanliness.
Employees of food service establishments shall thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work, during work as often as is necessary to keep them clean and after smoking, eating, drinking or using the toilet. Employees shall keep their fingernails clean and trimmed.
(Code 1970, § 11-67; Ord. No. 80-24, § 3.3, 9-23-80)
(a)
The outer clothing of all food service establishment employees shall be clean.
(b)
Employees shall use effective hair restraints to prevent the contamination of food or food contact surfaces.
(Code 1970, § 11-68; Ord. No. 80-24, § 3.4, 9-23-80)
Sec. 50-125. - Employee practices.
(a)
Employees in a food service establishment shall consume food only in designated dining areas. An employee dining area shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils or other items needing protection.
(b)
Employees shall not use tobacco in any form while engaged in food preparation or service or while in areas used for equipment or utensil washing or for food preparation. Employees shall use tobacco only in designated areas. An employee tobacco-use area shall not be designated for that purpose if the use of tobacco there may result in contamination of food, equipment, utensils or other items needing protection.
(c)
Employees shall handle soiled tableware in a way that minimizes contamination of their hands.
(d)
Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods in the food service establishment.
(Code 1970, § 11-69; Ord. No. 80-24, § 3.5, 9-23-80)