Violation Code: 53A-03-7

Legal Reference

3-601.12 FC: (A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (B) Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. 3-601.12 FC: (A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (B) Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. 3-601.12 FC: (A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (B) Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. 53A Food manager certification; knowledge/active managerial control (except employee health) 509.039 FS and 2-102.12(A) FC: 509.39 FS: All public food service establishments must provide the division with proof of food service manager certification upon request, including, but not limited to, at the time of any division inspection of the establishment. 2- 102.12(A) FC The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Intermediate 509.039 FS and 61C-4.023(1) FAC: 509.039 FS All managers employed by a food service establishment must have passed an approved test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All public food service establishments must provide the division with proof of food service manager certification upon request, including, but not limited to, at the time of any division inspection of the establishment. 61C-4.023(1) FAC All food service managers who are responsible for the storage, preparation, display, or serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. The operator shall designate in writing the certified food protection manager or managers for each location. 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those individuals who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.