Each high priority or moderate priority food service facility must employ a food service manager. City Code, 1976/83, art. 11, §165(a)2b(part) Ord. 99-548

A food service manager who is employed by a high priority or moderate priority food service facility must, within 90 days of becoming employed by the facility, be certified by the Commissioner of Health in accordance with this subtitle. City Code, 1976/83, art. 11, §165(b)(2), (b-1)(1) Ord. 99-548

In the rules and regulations adopted under <cite data-path="|health|§2-106">§ 2-106 {“Rules and regulations”} of this article</cite>, the Commissioner must include rules and regulations for:the certification and recertification of food service managers; and the denial, suspension, and revocation of certifications. These rules and regulations must include:minimum requirements for instruction and examination in food-borne disease prevention, sanitation, hygiene, and food service management; and reciprocity provisions for certifications granted by a political subdivision of this State that has established a food service manager certification program approved by the Commissioner. City Code, 1976/83, art. 11, §165(b-1)(2), (3) Ord. 99-548 Text Conformed 03/10/21 Text of subsection (a) conformed to include express cross-reference to § 2-106. Cf. Editor’s Note to that section.

A food service manager certificate may only be issued in the name of an individual. City Code, 1976/83, art. 11, §165(b-1)(6)(1st cl.) Ord. 99-548

Unless sooner suspended or revoked, a food service manager certificate expires on the 3^rd anniversary of its effective date. City Code, 1976/83, art. 11, §165(b-1)(6)(2nd cl.) Ord. 99-548

Instructors of food service managers must be certified in the same manner as food service managers. City Code, 1976/83, art. 11, §165(b-1)(4) Ord. 99-548