§ 66-55. Food establishment management certificate.

(a)

In order to encourage and assist food service establishments to institute and maintain acceptable sanitary operations and in order to minimize the possibility of disease outbreaks, at least one person in a managerial position at each such establishment is hereby required to obtain and maintain on a current basis a food service establishment management certificate. This requirement does not apply to establishments licensed pursuant to F.S. Ch. 500, F.S. Ch. 509, or F.S. Ch. 381.

(b)

A food establishment management certificate shall be issued to an applicant upon satisfactory completion of a training course approved by the state department of health. Such course shall deal with basic food hygiene relating to source of food, proper storage, preparation, serving and the maintenance of sanitary conditions, and shall contain at least the minimum number of hours of instruction or approval by the state department of health.

(c)

Certificates issued pursuant to this section shall be valid for a five-year period.

(Ord. No. 75-3, § 5, 1-7-75; Ord. No. 84-13, § 4, 5-1-84; Ord. No. 89-19, § 2, 5-9-89; Ord. No. 03-53, § 1, 7-1-03)