(a)  In order to operate a primitive experience camp the owner, operator, manager or responsible person of the camp who is employed full time in that particular camp must have successfully completed in the past three years a food service sanitation program as described in 15A NCAC 18A .2600.  Evidence that a person has completed such a program shall be maintained at the base camp and provided to the Environmental Heath Specialist upon request.

(b)  No food service employee shall use tobacco in any form while engaged in the preparation, handling or serving of food or washing utensils.

(c)  All food service employees shall wash their hands with soap and potable water prior to preparing food or handling of utensils, after each visit to the toilet, and as often as may be necessary to remove soil and contamination.

(d)  No person who has a communicable or infectious disease that can be transmitted by foods, or who is a carrier of organisms that cause such a disease, or who has a boil, infected wound, or a disease with sudden onset and severe symptoms including cough and nasal discharge, shall work in food service in any capacity in which there is a likelihood of such person contaminating food or food contact surfaces with disease-causing organisms or transmitting the illness to other persons.


History Note:        Authority G.S. 130A-248;

Eff. May 1, 2004.