Section R392-106-14 - Supervision, Employee Health, and Contamination Events(1) The operator or the operator's designee shall be present at the microenterprise home kitchen and in charge of operations during all hours of operation.(2) The operator or operator's designee shall ensure that:(a) persons unnecessary to the microenterprise home kitchen operation are not allowed in the microenterprise home kitchen during food preparation;(b) employees entering the microenterprise home kitchen comply with this rule;(c) employees are effectively cleaning their hands as specified in Subsection R392-106-13(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 partially cooked TCS food of animal origin are informed that the food is not cooked sufficiently to ensure its safety, as required in Subsection R392-106-11(4);(h) employees are properly sanitizing cleaned equipment and utensils;(i) employees are preventing cross-contamination of ready-to-eat food with bare hands as specified in Subsection R392-106-13(1);(j) employees are properly trained in food safety, as required in Subsection R392-106-4(3), including food allergy awareness;(k) employees are informed in a verifiable manner of their responsibility to report, to the operator or operator's designee, information about their health and activities as they relate to diseases that are transmissible through food, as specified under Subsection R392-106-14(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 or operator's designee, 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 microenterprise home kitchen.(4) Microenterprise home kitchen 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) A microenterprise home kitchen 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 microenterprise home kitchen. 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 R392-106-14
Adopted by Utah State Bulletin Number 2021-23, effective 11/16/2021