7-38-012 of the Municipal Code of Chicago.

2-102.12 Knowledge -- Demonstration.

Based on the RISKS inherent to the FOOD operation, during inspections

and upon request the PERSON IN CHARGE shall demonstrate to the

DEPARTMENT knowledge of foodborne disease prevention, application

of the HAZARD Analysis and CRITICAL CONTROL POINT principles,

and the requirements of this Code. The PERSON IN CHARGE shall

demonstrate this knowledge by:

Responding correctly to the inspector's questions as they relate to the

specific FOOD operation. The areas of knowledge include:

(A) Describing the relationship between the prevention of foodborne

disease and the personal hygiene of a FOOD EMPLOYEE; Pf

(B) Explaining the responsibility of the PERSON IN CHARGE for

preventing the transmission of foodborne disease by a FOOD

EMPLOYEE who has a disease or medical condition that may cause

foodborne disease; Pf

that are transmissible through FOOD;Pf

(D) Explaining the significance of the relationship between

maintaining the time and temperature of TIME/TEMPERATURE

CONTROL FOR SAFETY FOOD and the prevention of foodborne

illness; Pf

(E) Explaining the HAZARDS involved in the consumption of raw or

undercooked MEAT, POULTRY, EGGS, and FISH;Pf

(F) Stating the required FOOD temperatures and times for safe

cooking of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD

including MEAT, POULTRY, EGGS, and FISH;Pf

(G) Stating the required temperatures and times for the safe

refrigerated storage, hot holding, cooling, and reheating of