Whenever a commercially produced or processed food requires
a food processing authority, the information shall be sent to one
of the food processing authorities on the current list available from
the Health Division and on the Town of Salem website.
Products approved for processing in a commercial kitchen. Only the
following food products shall be produced in food service establishments
commercially processing food:
A review of a scheduled process shall be conducted by a food processing authority on each product listed in Subsection B(1), (3) and (4) above prior to its being produced by the license holder. If the food processing authority declares, in writing, that there are no biological concerns with the food after evaluating the scheduled process, the food shall be allowed to be produced;
Another scheduled process review shall be conducted for a product
that has been previously tested if the ingredients are altered or
the process changes;
Where the food is not processed by the person whose name appears
on the label, the name on the label shall be qualified by a phrase
which reveals the connection such a person has with the food, including
but not limited to "Manufactured for _______________", "Distributed
by _______________", or any other wording which expresses the facts;
A product code which includes date of manufacture, container
size, and product lot or batch number to aid in a recall of product
in case of a public health hazard.
Food service establishments commercially processing foods shall process such foods in accordance with the scheduled process evaluated under Subsection C above.
Acidified foods shall be manufactured, processed, and packaged so
that a finished equilibrium pH value of 4.6 or lower is achieved within
the time designated in the scheduled process and maintained in all
finished foods, by imposing controls, including but not limited to
frequent testing and recording of results, to ensure that the finished
equilibrium pH values for acidified foods are not higher than 4.6.
If the finished equilibrium pH of the food is above 4.0, the measurement
of the finished equilibrium pH shall be performed by a potentiometric
method, and the in-process measurements by titration or colorimetry
shall be related to the finished equilibrium pH, or if the finished
equilibrium pH is 4.0 or below, then the measurement of acidity of
the final product shall be permitted to be made by any suitable method.
Acidified foods shall be thermally processed to an extent that is
sufficient to destroy vegetative cells of microorganisms of public
health significance and those of nonhealth significance capable of
reproducing in food under the conditions in which the food is stored,
distributed, retailed and held by the user.
Containers of acidified foods shall be tested and examined often
to ensure that the container suitably protects the food from leakage
or contamination.
Deviations from scheduled processes. Whenever any process operation
deviates from the scheduled process for any acidified food and/or
the equilibrium pH of the finished product is higher than 4.6, the
commercial processor of the acidified food shall either:
Processing and production records showing adherence to scheduled
processes, including records of pH measurements and other critical
factors, including but not limited to temperature, intended to ensure
a safe product;
Information, including but not limited to product code, date,
container size, and product, to permit a public health hazard evaluation
of the processes applied to each lot, batch, or other portion of production;
Whenever there is a deviation under Subsection F, the details shall be recorded and kept in a separate file delineating the deviation, the action taken to rectify it, and the disposition of the product involved; and
Identification of the initial distribution of the finished product
to facilitate, when necessary, the segregation of specific food lots
that may have become contaminated or otherwise unfit for their intended
use.
Copies of all records, except those required under Subsection H(1)(a) above, shall be retained at the processing facility or other reasonably accessible location for a period of three years from the date of manufacture.
Is a meat product cured at a processing plant regulated by the
United States Department of Agriculture using a combination of nitrites,
nitrates, and salt that at the time of processing consists of 120
mg/l or higher concentration of sodium nitrite and a brine concentration
of at least 3.50% and is received in an intact package; or
Describes how the packages shall be prominently and conspicuously
labeled on the principal display panel in bold type on a contrasting
background, with instructions to:
Discard the food if, within 14 calendar days of its packaging,
it is not served for on-premises consumption, or consumed if served
or sold for off-premises consumption;
Limits the shelf life to no more than 14 calendar days from
packaging to consumption or the original manufacturer's sell by or
use by date, whichever occurs first;
Food service establishments that commercially process food shall
meet all the requirements of this section regarding reduced oxygen
packaging, including the following:
Only unopened packages of food products obtained from approved
sources relating to food safety shall be used to package at retail
in a reduced oxygen atmosphere; and
If it is necessary to stop packaging for a period in excess
of 1/2 hour, the remainder of the product shall be diverted for another
use in the food service establishment.
Processed fish and smoked fish. Processed fish, smoked fish and caviar
shall not be packaged in reduced oxygen packaging unless establishments
are approved for the activity and inspected by the regulatory authority.
Special HACCP requirements for reduced oxygen packaging. All license holders who use reduced oxygen packaging shall develop a HACCP plan in accordance with Subsection K, including:
A complete description of the processing, packaging, and storage
procedures designated as critical control points, with attendant critical
limits, corrective action plans, monitoring and verification schemes,
and records required;