The MFU must have a certified food manager as the person in charge present during all hours of its operation. The person in charge shall be responsible for the overall operation of the MFU and for compliance with all health code requirements in accordance with TFER 228.31 District Order 2016-2 Part 2 Section 7 (D); (FDA 2-101.11 through 2-103.11).
The menu and manner for transportation, storage, cooking, preparation, and service of the food and beverage items must be provided to the regulatory authority for evaluation and approval. TFER 228.244 (b)
Any changes to the service style and menu must be submitted to and approved by the local jurisdiction prior to their service. 228.244 (a)
All food and beverage items to be offered at the MFU must be identified and approved by NET Health during the application process and prior to an evaluation being conducted of the structural components of the MFU. TFER 228.244 (b)
The Certified Food Manager shall ensure that all food workers are current on the certifications, and certificates are maintained for inspector review upon request.
Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms, immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and as often as necessary to remove soil and contamination and to prevent cross contamination. TFER 228.65 (a)(1) (FDA 2-301.11, 2-301.12, 2-301.14, 2-301.15)
Employees with communicable diseases which can be transmitted through food shall be excluded and/or restricted from food activities. TFER 288.36 (FDA 2-201.11, 2-201.12, 2-201.13, 2-401.12)
Food employees who have an infected or open cut or wound on their hands or arms must be restricted from service or have it properly bandaged and covered with an impermeable bandage if on the arms or an impermeable cover such as a glove and finger cot if it is on the wrists or hands. TFER 228.35 (a)(1)(E)
There must be an employee health policy in place. Employee practices and behaviors established can help prevent the spreading of viruses and bacteria to food. The Centers for Disease Control and Prevention (CDC) and FDA cite five highly infective pathogens that can be easily transmitted by food employees and cause severe illness. These five pathogens known as “The Big Six” are Norovirus, the Hepatitis A virus, Salmonella Typhi, Non-Typhoidal Salmonella, Shigella spp,, and Eschericia coli (E. coli) 0157:H7 or other Enterohemorrhagic or Shiga toxin-producing E.coli.
Interventions must be used to prevent the transmission of foodborne illness. These interventions include (a) restricting or excluding ill food employees from working with food; (b) using proper handwashing procedures; and (c) eliminating bare hand contact with foods that are ready-to-eat (RTE).
Proper management involves ensuring that food employees do not work when they are ill and having procedures for identifying employees who may transmit foodborne pathogens to food, other employees, and consumers. The PIC should be concerned with employees having the following symptoms: vomiting, diarrhea, jaundice, sore throat with fever, infected cuts and burns with pus on hands and wrists.
Food employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods. (FDA 2-302.11)
Food employees shall have clean outer garments, aprons and effective hair restraints. (FDA 2-304.11, 2-402.11)
Food employees are not allowed to eat (including chewing gum), drink, or use any tobacco in the food preparation and service areas. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands; the container; and exposed food, clean equipment, utensils and single-service/single-use articles. (FDA 2-101.11)
No Bare Hand Contact. TFER 228.65 (a)(2)
Employees preparing food shall not contact exposed, ready-to-eat food with their bare hands and shall use clean hands and suitable utensils such as deli paper, spatulas, tongs, single use gloves or dispensing equipment. (FDA 3-301.11)
The MFU must be secured to prevent unauthorized access to food, equipment, utensils, and related items. (FDA 2-103.11)
Self-service operations at MFUs must be supervised at all times. Individual packages of condiments and single service ware should be provided. (FDA 3-306.13)
Unauthorized personnel shall not be allowed in the MFU. TFER 228.34(2)& (3) (FDA 2-103.11)