481—34.4(137D) Management and personnel.
	34.4(1) Person in charge. There shall be a person in charge of operations during all hours of food processing who has a thorough understanding of food safety principles and is able to demonstrate control over food safety hazards, including:
	a. 	Time/temperature controls for cooking, hot holding, cooling, cold holding, and reheating foods;
	b. 	Cross contamination during storage and preparation;
	c. 	Major food allergens and allergen cross contact;
	d. 	Sanitation of food contact surfaces;
	e. 	Food handling, hygienic practices, and communicable diseases;
	f. 	Receiving and distribution; and
	g. 	If applicable, pH and (aw).
	34.4(2) Food safety training. The person in charge shall attend a food safety training course approved by the department and provide proof of attendance prior to the issuance of a home food processing establishment license.
	34.4(3) Exclusions from handling food. A food handler shall be excluded from handling food, utensils, or packaging materials if the food handler:
	a. 	Is diagnosed with a communicable or contagious disease that can be transmitted through food;
	b. 	Has experienced diarrhea or vomiting in the past 24 hours;
	c. 	Is jaundiced;
	d. 	Has a sore throat with a fever; or
	e. 	Has exposed sores or infected wounds on the food handler’s hands or arms.
	34.4(4) Hygienic practices.
	a. 	A food handler must keep the food handler’s person and clothing clean and hair effectively restrained and wash the food handler’s hands as often as necessary to protect food and food contact surfaces from contamination.
	b. 	Ready-to-eat foods must not be handled with bare hands.
	c. 	Eating, drinking, and use of tobacco is not permitted in food processing areas while homemade food items are exposed or being produced.
[ARC 7810C, IAB 4/17/24, effective 5/22/24]