§ 13-120. Food handler certification required for temporary food establishments.

A temporary food establishment with open food handling and operating four (4) or more days, or a temporary food establishment located at a farmers market and permitted under subsection 13-27(g), must have:

(1)

At least one person in the establishment with food manager's certification or food handler's certification; or

(2)

A certified food manager on site to oversee the event; and

a.

All booths must conspicuously post written guidelines on food handling and food safety that are approved by the department; and

b.

all booth workers must also sign a statement that they have read and understand the posted food safety and handling guidelines.

(3)

Booth workers currently certified as food managers or food handlers are exempt from the requirement in subsection (2)b.

(Ord. No. 2008-05-15-0402, § 1(Att. I), 5-15-08; Ord. No. 2013-04-11-0258, § 2, 4-11-13)