A.
Bulk foods. Unless its identity is unmistakable, bulk food, including
but not limited to cooking oil, syrup, salt, sugar, or flour, not
stored in the product container or package in which it was obtained,
shall be stored in a container identifying the food by common name.
B.
Shellstock and shucked shellfish identification and original container.
(2)
Shellstock may be removed from the container in which they were received
and displayed on drained ice or held in a display container, and a
quantity specified by a consumer shall only be removed from the display
or display container and provided to the consumer if:
(3)
Shucked shellfish may be removed from the container in which they
were received and held in a display container from which individual
servings are dispensed upon a consumer's request if:
C.
Consumption of raw or undercooked animal foods. If a raw or undercooked
animal food, including but not limited to beef, eggs, fish, lamb,
pork, poultry, or shellfish, is offered in a ready-to-eat form as
a deli, menu, vended, or other item, or as a raw ingredient in another
ready-to-eat food, the license holder shall inform consumers by brochures,
deli case or menu advisories, label statements, table tents, placards
or other effective written means of the significantly increased risk
associated with especially vulnerable consumers eating such foods
raw or undercooked.
A.
Potentially hazardous foods.
(1)
Potentially hazardous foods, as defined in § 270-3, shall include but not be limited to:
(a)
An animal food, or a food of animal origin, that is raw or heat-treated;
(b)
A food of plant origin that is heat-treated or consists of raw
seed sprouts;
(c)
Cut melons; and
(d)
Garlic and oil mixtures that are not acidified or otherwise
modified at a food service establishment that processes food in a
way that results in mixtures that do not support the rapid and progressive
growth of infectious or toxigenic microorganisms or the growth and
toxin production of Clostridium botulinum.
(2)
Potentially hazardous foods shall not include:
(a)
An air-cooled hard-boiled egg with shell intact.
(b)
A food with an aw value of 0.85 or less.
(c)
A food with a pH level of 4.6 or below when measured at 24°
C. (75° F.).
(d)
A food, in an unopened hermetically sealed container, that is
commercially processed to achieve and maintain commercial sterility
under conditions of nonrefrigerated storage and distribution.
(e)
A food for which laboratory evidence demonstrates that the rapid
and progressive growth of infectious or toxigenic microorganisms or
the growth of Salmonella enteritidis in eggs or Clostridium botulinum
cannot occur, such as a food that has an aw value above 0.85 and a pH level above 4.6 when measured at 24°
C. (75° F.), and that may contain a preservative, other barrier
to the growth of microorganisms, or a combination of barriers that
inhibit the growth of microorganisms.
(f)
A food that does not support the rapid and progressive growth
of infectious or toxigenic microorganisms or the growth and toxin
production of Clostridium botulinum even though the food may contain
an infectious or toxigenic microorganism or chemical or physical contaminant
at a level sufficient to cause illness.
(3)
The temperature of potentially hazardous food shall be 5° C.
(41° F.) or below or 60° C. (140° F.) or above at all
times, except as otherwise provided in these rules.
(4)
Refrigerated potentially hazardous food shall be at a temperature of 5° C. (41° F.) or below when received, except as provided in Subsection J(3).
(6)
Potentially hazardous food shall be at proper temperatures in accordance
with this section and shall show no signs of spoilage when received.
B.
Raw animal foods.
(1)
Except as specified in Subsection B(2) and (3) below, raw animal foods, including but not limited to eggs, fish, poultry, meat, and foods containing these raw animal foods, shall be cooked so that the entire portion of each of the identified foods meets the following time and temperature requirements:
(b)
For pork, comminuted fish and meats, injected meats, and eggs that are not prepared as specified in Subsection B(1)(a)[1] above, 68° C. (155° F.) for 15 seconds or the temperature specified in Subsection C that corresponds to the cooking time.
(d)
Seventy-four degrees Celsius (165° F.) or above for 15 seconds
for poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry,
or stuffing containing fish, meat or poultry.
(2)
(3)
Roasts of beef and corned beef roasts shall be cooked:
C.
Minimum food temperature and holding time required for cooking all parts of pork, comminuted fish and meats, and injected meats. The minimum food temperature and holding time required under Subsection B(1)(b) for cooking all parts of pork, comminuted fish, and injected meats shall be in compliance with the requirements set forth in Table 2.4.1 below:
Table 2.4.1 Minimum Temperature and Holding Time for Cooking
All Parts of Pork, Comminuted Fish and Meats, and Injected Meats
| ||
---|---|---|
Minimum Temperature
|
Minimum Time
| |
63° C. (145° F.)
|
3 minutes
| |
66° C. (150° F.)
|
1 minute
|
D.
Oven parameters required for destruction of pathogens on the surface
of whole beef roasts and corned beef roasts.
(1)
Whole beef roasts and corned beef roasts shall be cooked in an oven
that is preheated to the temperature specified for the roast's weight
and held at that temperature, as specified in the requirements set
forth in Table 2.4.2 below:
Table 2.4.2 Cooking Temperatures for Beef Roasts and Corned
Beef Roasts Based on Oven Type and Weight
| |||
---|---|---|---|
Oven Temperature/Roast Weight
| |||
Oven Type
|
Less than 4.5 kg (10 pounds)
|
4.5 kg (10 pounds) or More
| |
Still dry
|
177° C. (350° F.) or more
|
121° C. (250° F.) or more
| |
Convection
|
163° C. (325° F.) or more
|
121° C. (250° F.) or more
| |
High humidity
|
121° C. (250° F.) or less
|
121° C. (250° F.) or less
|
(2)
For cooking whole beef roasts and corned beef roasts in high humidity
oven types:
E.
Minimum holding cooking required at specified temperatures for cooking
all parts of roasts of beef and corned beef.
(1)
Whole beef roasts and corned beef roasts shall be cooked to heat
all parts of the roast to a temperature and for the holding time that
corresponds to that temperature as specified in Table 2.4.3 below:
Table 2.4.3 Minimum Holding Cooking Required at Specified
Temperatures for Cooking All Parts of Roasts of Beef and Corned Beef
| ||
---|---|---|
Temperature
|
Time
(minutes)
| |
54° C. (130° F.)
|
121
| |
56° C. (132° F.)
|
77
| |
57° C. (134° F.)
|
47
| |
58° C. (136° F.)
|
32
| |
59° C. (138° F.)
|
19
| |
60° C. (140° F.)
|
12
| |
61° C. (142° F.)
|
8
| |
62° C. (144° F.)
|
5
| |
63° C. (145° F.)
|
3
|
(2)
Holding times in Table 2.4.3 may include post-oven heat rise.
F.
Microwave cooking. Raw animal foods cooked in a microwave oven shall
be:
(1)
Rotated or stirred throughout or midway during cooking to compensate
for uneven distribution of heat;
(2)
Covered to retain surface moisture;
(3)
Heated to a temperature of at least 74° C. (165° F.) in all
parts of the food; and
(4)
Allowed to stand covered for two minutes after cooking to obtain
temperature equilibrium.
G.
Cooked fruits and vegetables. Fruits and vegetables cooked for hot
holding shall be cooked to a temperature of 60° C. (140° F.).
H.
Reheating for hot holding.
(1)
Potentially hazardous food that is cooked, cooled, and reheated for
hot holding shall be reheated so that all parts of the food reach
a temperature of at least 74° C. (165° F.) for 15 seconds.
(2)
Potentially hazardous food reheated in a microwave oven for hot holding
shall be reheated so that all parts of the food reach a temperature
of at least 74° C. (165° F.) and the food is rotated or stirred,
covered, and allowed to stand covered for two minutes after reheating.
(3)
Ready-to-eat food taken from a commercially processed, hermetically
sealed container or from an intact package from a licensed food service
establishment commercially processing food that is heated for hot
holding shall be heated to a temperature of at least 60° C. (140°
F.).
(4)
Reheating for hot holding shall be done so that the temperature of
the food goes from 5° C. (41° F.) to 74° C. (165°
F.) within two hours.
I.
Reheating for immediate service. License holders shall serve cooked
and refrigerated food prepared for immediate service in response to
an individual consumer order, including but not limited to a roast
beef sandwich au jus, at any temperature.
J.
Cooling.
(2)
Potentially hazardous food shall be cooled to 5° C. (41°
F.) or below within four hours if prepared from ingredients at ambient
temperature, including but not limited to reconstituted foods and
canned tuna.
(3)
A potentially hazardous food, including but not limited to shell
eggs and shellfish, received in compliance with laws allowing a temperature
above 5° C. (41° F.) during shipment from the supplier shall
be cooled to 5° C. (41° F.) or below within four hours.
K.
L.
Potentially hazardous food; hot and cold holding. Except during preparation, cooking or cooling, or when time is used as a public health control as specified in Subsection O, potentially hazardous food shall be maintained:
M.
Vending machines; automatic shutoff.
(1)
A machine vending potentially hazardous food shall have an automatic
control that prevents the machine from vending food if there is a
power failure, mechanical failure, or other condition that results
in an internal machine temperature that cannot maintain food temperatures
as required under this section until the machine is serviced and restocked
with food that has been maintained at required temperatures.
(2)
It shall be permissible for the temperature specified for activation of the automatic shutoff within a machine vending potentially hazardous food to deviate from the temperature required under Subsection M(1) above in accordance with the following:
(a)
In a refrigerated vending machine, at an ambient temperature
of 7° C. (45° F.) or more, for no more than 30 minutes immediately
after the machine is filled, serviced or restocked; or
(b)
In a hot holding vending machine, at an ambient temperature
of 60° C. (140° F.) or less, for no more than 120 minutes
after the machine is filled, serviced, or restocked.
N.
Ready-to-eat potentially hazardous food; date marking and disposition.
(1)
Except as specified in Subsection N(3) below, refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a food service establishment and a retail food store shall be marked with the date of preparation and consume by date as specified under Subsection N(5) below.
(2)
Except as specified in Subsection N(3) and (4) below, a container of refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by another food service establishment, retail food store or a food service establishment commercially processing food shall be marked to indicate the date, as specified under Subsection N(7) below, by which the food shall be consumed.
(4)
The requirements of Subsection N(2) above shall not apply to whole, unsliced portions of a cured and processed product with original casing maintained on the remaining portion, such as bologna, salami, or other sausage in a cellulose casing.
(5)
A food specified in Subsection N(1) above shall be discarded if not consumed within seven calendar days from the date of preparation.
(6)
Refrigerated, ready-to-eat, potentially hazardous food prepared in
a food service establishment or retail food store and dispensed in
a vending machine with an automatic shutoff control that is activated
at:
O.
Time as a public health control.
(1)
The measures contained in this subsection shall be implemented by
any license holder choosing to use time only, rather than time in
conjunction with temperature, as a public health control to assure
the safety of:
(2)
(a)
Marked or otherwise identified to indicate the time of day that
is four hours later than the time of day when the food is removed
from temperature control, and discarded if not served by that marked
or identified time; or
(b)
Discarded if found in unmarked containers or packages or if
marked with a time that is more than four hours past the time that
the food is removed from temperature control.
(3)
License holders choosing to use time only as a public health control,
as authorized by this subsection, shall prepare written procedures
specifying the method for ensuring compliance with:
P.
Parasite destruction.
(1)
Before service or sale in ready-to-eat form, raw, raw-marinated,
partially cooked, or marinated partially cooked fish other than molluscan
shellfish shall be frozen throughout to:
(2)
Records of freezing temperatures and time to which the fish are subjected
shall be recorded, and records shall be retained for 90 calendar days
beyond the time of service or sale of the fish.
Q.
Nondairy creaming, whitening, or whipping agents. Nondairy creaming,
whitening, or whipping agents reconstituted on the premises shall
be stored in sanitized, covered containers not exceeding one gallon
in capacity and cooled to 5° C. (41° F.) or below within four
hours after preparation.
R.
Frozen foods. Frozen foods shall be kept frozen until cooked or thawed as provided under § 270-9.
S.
Refrigeration and hot food facilities to maintain product temperature.
Refrigeration and hot food facilities shall be provided to assure
the maintenance of all potentially hazardous food at required temperatures
during storage, preparation, display, service and transportation.
B.
Cooling systems which use outside air to cool walk-ins shall be acceptable,
provided that:
(1)
The regulatory authority is notified prior to installation;
(2)
The air intake is located where it will not receive exhaust from
idling vehicles, rest rooms, hoods or any toxic fumes;
(3)
Air filters shall be used; and
(4)
The walk-in compressor shall automatically start when the outside
air is unable to cool the walk-in to 5° C. (41° F.).
A.
Specifications.
(2)
In a mechanically refrigerated or hot food storage unit, the sensor
of a temperature measuring device shall be located to measure the
air temperature in the warmest part of a mechanically refrigerated
unit and in the coolest part of a hot food storage unit.
(3)
Except as specified in Subsection A(4) below, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
(4)
The requirements of Subsection A(3) above shall not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of design, type, and use of the equipment, including but not limited to calrod units, heat lamps, cold plates, bain-maries, steam tables, insulated food transport containers, and salad bars.
(5)
Temperature measuring devices shall be designed to be easily readable.
(6)
Food temperature measuring devices and water temperature measuring
devices on dishwashing machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1° C.
or 2° F. in the intended range of use.
B.
Accuracy of ambient temperature measuring devices.
(1)
Ambient air and water temperature measuring devices that are scaled
only in Celsius or dually scaled in Celsius and Fahrenheit shall be
designed to be easily readable and accurate to +/- 1.5° C. (2.7°
F.) in the intended range of use.
(2)
Ambient air and water temperature measuring devices that are scaled
only in Fahrenheit shall be accurate to +/- 3° F. in the intended
range of use.
(3)
Food temperature measuring devices that are scaled only in Celsius
or dually scaled in Celsius and Fahrenheit shall be accurate to +/-
1° C. (1.8° F.) in the intended range of use.
(4)
Food temperature measuring devices that are scaled only in Fahrenheit
shall be accurate to +/- 2° F. in the intended range of use.
A.
Proper thawing. Potentially hazardous food shall be thawed:
(1)
By keeping it under refrigeration that maintains the food temperature
at 5° C. (41° F.) or below;
(3)
For a period of time that does not allow thawed portions of ready-to-eat
food to rise above 5° C. (41° F.);
(4)
For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in § 270-6B(1)(a) to (d) to be above 5° C. (41° F.) for more than four hours, including:
(5)
As part of a cooking process if the frozen food is:
(a)
Cooked as specified in § 270-6B(1)(a) to (d); or
(b)
Thawed in a microwave oven and immediately transferred to conventional
cooking equipment, with no interruption in the process; or
(6)
Using any procedure that thaws a portion of frozen ready-to-eat food
that is prepared for immediate service in response to an individual
consumer's order.
A.
B.
Reservice prohibited for certain populations. Food, in an unopened
original package, shall not be reserved in a food service establishment
that serves an especially vulnerable population.
A.
Separation.
(1)
Food shall be protected from cross-contamination by:
(b)
Separating types of raw animal foods from each other, including
but not limited to beef, fish, lamb, pork, and poultry, during storage,
preparation, holding and display, except when combined as ingredients,
by:
(d)
Except as specified in Subsection A(2) below, storing the food in packages, containers, or wrappings;
(e)
Cleaning hermetically sealed food containers of visible soil
before opening;
(f)
Protecting food containers that are received packaged together
in a case or overwrap from cuts when the case or overwrap is opened;
(g)
Storing damaged, spoiled or recalled food being held in the
establishment in designated areas and segregated from other food,
equipment, utensils, linens, and single-service and single-use articles;
and
(2)
The requirements of Subsection A(1)(d) above shall not apply to:
(a)
Whole, uncut, raw fruits and vegetables and nuts in the shell
that require peeling or hulling before consumption;
(b)
Primal cuts, quarters, or sides of raw meat or slab bacon that
are hung on clean, sanitized hooks or placed on clean, sanitized racks;
(c)
Whole, uncut, processed meats, including but not limited to
country hams, and smoked or cured sausages that are placed on clean,
sanitized racks;
(d)
Food being cooled as specified under § 270-6K(2)(b); and
(e)
Shellstock.
B.
Consumer self-service operations.
(1)
Unpackaged, raw animal food, including but not limited to beef, lamb,
pork, poultry, frozen shrimp and fish, shall not be offered for consumer
self-service, except that this subsection shall not apply to:
(a)
Consumer self-service of ready-to-eat foods at buffets or salad
bars that serve foods, including but not limited to sushi or raw shellfish;
or
(b)
Ready-to-cook individual portions for immediate cooking and
consumption on the premises, including but not limited to consumer-cooked
meats or consumer-selected ingredients for Mongolian barbecue.
(2)
Consumer self-service operations for ready-to-eat foods shall be
provided with suitable utensils or effective dispensing methods that
protect the food from contamination.
(3)
Consumer self-service operations, including but not limited to buffets
and salad bars, shall be monitored by employees trained in food safety
procedures.
D.
Preventing contamination when tasting food. A food employee shall
not use a utensil more than once to taste food that is to be sold
or served.
E.
Food protection from contamination. Food shall be protected from
potential contamination, including but not limited to dust, insects,
rodents, unclean equipment and utensils, unnecessary handling, coughs
and sneezes, flooding, drainage, and overhead leakage or overhead
drippage from condensation, at all times, including while being:
F.
Transportation of food and food utensils.
(1)
During transportation, food and food utensils shall be kept in covered
containers or completely wrapped so as to be protected from contamination.
(2)
Foods in original individual packages shall not be required to be
overwrapped or covered if the original package has not been torn or
broken.
(3)
During transportation, including transportation to another location
for service or catering operations, food shall meet the requirements
of these rules relating to food protection and food storage.
H.
Using clean tableware for second portions and refills.
(1)
Food employees shall not use tableware and single-service articles
soiled by the consumer to provide second portions or refills.
I.
Refilling returnables. A take-home food container returned to a food
service establishment or retail food store shall not be refilled with
a potentially hazardous food.
J.
Washing of raw fruits and raw vegetables. Except for raw fruits and
vegetables that are intended for washing by the consumer before consumption,
raw fruits and raw vegetables shall be thoroughly washed in a food
preparation sink with potable water before being cooked or served.
K.
Storage of food and containers.
(2)
Food and containers of food shall not be stored under exposed or
unprotected sewer lines or waterlines, except for automatic fire protection
sprinkler heads required by law.
(3)
Food shall not be stored in toilet rooms, dressing rooms, locker
rooms, garbage rooms, in mechanical rooms or vestibules.
M.
Storage or display of food in contact with water or ice.
(2)
Unpackaged food shall only be stored in direct contact with drained
ice, except for immersion of:
(a)
Whole raw fruits or vegetables;
(b)
Cut raw vegetables, including but not limited to celery, carrot
sticks and cut potatoes;
(c)
Tofu in ice or water; or
(d)
Raw chicken and raw fish that are received immersed in ice in
shipping containers and that remain in that condition while in storage
awaiting preparation, display, service or sale.
N.
Service of cream, half-and-half, and nondairy creaming or whitening
agents. Cream, half-and-half, and nondairy creaming or whitening agents
shall be provided in an individual service container or covered pour-type
pitcher or drawn from a refrigerated dispenser designed for such service.
O.
Service of condiments, sugar, seasonings and dressings.
(1)
Condiments, seasonings and dressings for self-service use shall be provided in individual packages, from dispensers, or from containers protected in accordance with Subsection G.
(2)
Except for catsup and other sauces served in the original container
or pour-type dispenser, condiments provided for table or counter service
shall be individually portioned.
(3)
Sugar for consumer usage shall be provided in individual packages
or in pour-type dispensers.
During pauses in food preparation or dispensing, food preparation
and dispensing utensils shall be stored:
A.
Except as specified under Subsection D(1) below, in the food with their handles above the top of the food and the container;
B.
On a clean portion of the food preparation table or cooking equipment which is cleaned and sanitized at a frequency specified under § 270-25E;
C.
In running water of sufficient velocity to flush particulates to
the drain, if used with moist food, including but not limited to ice
cream or mashed potatoes; or