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http://www.stpaul.gov/code/lc331.html ~. patron with an obstructed airway. Such an illustration shall be posted in the food preparation area where all employees may easily see it. (C.F. No. 93-1755, ~ 24,12-9-93) Sec. 331.24. Manager certification and establishment policies and guidelines. (a) Manager certification. (1) All food establishments licensed under this chapter, except as noted below, shall at all times employ at least one (1) certified food manager, certified by this office (which may be the owner or licensee), who has supervisory responsibility for that food establishment and spends a substantial amount of his or her working hours at that establishment. An individual may be certified by this office at only one (1) establishment. Temporary, special event food establishments and those food establishments that have food service limited to beverages only are exempt from this requirement. (2) To be certified by the office as a food manager an individual has to have successfully completed an approved managers certification program within the previous two (2) years or has passed, on the first attempt with a score of seventy-five (75) percent or greater, a written examination conducted by the office. (3) The certificate issued by the office to verify compliance with this subsection shall be conspicuously displayed in the establishment. (4) If an establishment loses its certified food manager, the licensee shall have until forty-five (45) days after the employment termination of the previous certified food manager to have another employee certified as required by this section. (5) All new establishments and new licensees of existing establishments shall have thirty (30) days from the time of beginning operation to have a certified food manager on staff. (6) The food manager certifi((ation course required by this section shall be approved by the office. In order to be approved, the course shall require that the individual demonstrate, by passing a written examination, knowledge and proficiency in the prevention of food-borne illness, proper preparation and handling of food products, and approved food sanitation practices and techniques which are in compliance with the requirements of applicable state regulations and this chapter. (7) The certification required by this section shall be valid for a period of two (2) years after the issuance. The certification may be renewed under procedures approved by the office. (b) Policies and guidelines. All food establishments that are required to have a certified food manager shall also maintain written policies and guidelines at the food establishment. The policies and guidelines shall include at a minimum: a cleaning schedule for food preparation equipment, walls, floors and ceilings; a policy to ensure that food is from an approved source; a policy to ensure that food is maintained at approved temperatures; a policy to ensure the proper storage, preparation, cooking, serving, cooling and reheating of potentially hazardous foods; a policy to ensure the monitoring of these activities; a policy to ensure that employees are properly trained in all of the above areas and are instructed in proper food handling procedures and personal hygiene. ' (c) Rules and regulations. The director of environmental health shall, upon proper notice and hearing as may be required by law, promulgate rules and regulations governing the provisions of this section. (C.F. No. 93-1755, 925,12-9-93) Sec. 331.25. Reserved. Sec. 331.26. Separability. 29 of 31 6/28/99 2:52 PM