R392-102-15. 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 food truck during all hours of operation.

  (2) Based on the risks inherent to the food truck operation, during inspections and upon request the person in charge shall demonstrate to the local health officer knowledge of foodborne disease prevention and the requirements of this rule. The person in charge shall demonstrate this knowledge by:

  (a) Complying with the requirements of this rule;

  (b) Being certified in food safety management according to the requirements of Rule R392-101; or

  (c) Responding correctly to the inspector's questions as they relate to the specific food truck operations.

  (3) The person in charge shall ensure that:

  (a) Food truck operations are not conducted in a private home or in a room used as living or sleeping quarters;

  (b) Persons unnecessary to the food truck operation are not allowed in the food truck;

  (c) Employees and other persons entering the food truck comply with this rule;

  (d) Employees are effectively cleaning their hands;

  (e) Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the proper temperatures, protected from contamination, unadulterated, and accurately presented, and are placing foods into appropriate storage locations;

  (f) Employees are properly cooking TCS food;

  (g) Employees are using proper methods to rapidly cool TCS food;

  (h) 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;

  (i) Employees are properly sanitizing cleaned equipment and utensils;

  (j) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils;

  (k) Employees are properly trained in food safety, including food allergy awareness;

  (l) 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 R392-102-15(4); and

  (m) Written procedures and plans, where required in this rule or by the local health officer, are maintained and implemented as required.

  (4) 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 food truck.

  (5) A food truck 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 food truck. 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.