Section R392-105-14 - Supervision, Employee Health, and Contamination Events(1) The operator shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the agritourism food establishment during all hours of operation.(2) The person in charge shall ensure that:(a) persons unnecessary to the agritourism food establishment operation are not allowed in the agritourism food establishment during food preparation;(b) employees and other persons entering the agritourism food establishment comply with this rule;(c) employees are effectively cleaning their hands as specified in Subsection R392-105-13(4);(d) employees are visibly observing foods as they are received to determine that they are delivered at the proper temperatures, protected from contamination, unadulterated, and accurately presented, and are placing foods into appropriate storage locations;(e) employees are properly cooking TCS food;(f) employees are using proper methods to rapidly cool TCS food;(g) consumers who order raw or partially cooked TCS food of animal origin are informed that the food is not cooked sufficiently to ensure its safety, as required in Subsection R392-105-11(4);(h) employees are properly sanitizing cleaned equipment and utensils;(i) employees are preventing cross contamination of ready-to-eat food with bare hands by properly using suitable utensils;(j) employees are properly trained in food safety, including food allergy awareness;(k) employees are informed in a verifiable manner of their responsibility to report, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under Subsection R392-105-14(4); and(l) written procedures, where required in this rule or by the local health officer, are maintained and implemented as required.(3) The operator, person in charge, and employees shall abide by Subpart 2-201 of the FDA Food Code in reporting of diseases, symptoms, and the exclusion or restriction of those working in the agritourism food establishment.(4) Agritourism food establishment employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.(5) An agritourism food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the agritourism food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Utah Admin. Code R392-105-14
Adopted by Utah State Bulletin Number 2021-02, effective 12/21/2020Amended by Utah State Bulletin Number 2022-13, effective 6/21/2022