|
CFSAN/Retail Food Safety Team
DRAFT: February 28, 1998;
DRAFT: April 24, 2001;
DRAFT: June 28, 2001;
DRAFT: April 2003; DRAFT: January 2005; DRAFT: December 2007
Part I | Part II | Part III | Part IV
See instructions at end of each Table
Major Intervention and Risk Factors | ||
---|---|---|
Section 1. Demonstration of Knowledge | ||
Code Section | ||
2-101.11 | Assignment | |
2-102.11 | Demonstration | |
2-103.11 | Person in Charge | |
Section 2. Employee Health | ||
Code Section | ||
2-201.11 | Responsibility of PIC to Require Reporting by Food Employees/Applicants | |
2-201.12 | Exclusions and Restrictions | |
2-201.14 | Responsibility of a Food Employee or an Applicant to Report to the PIC | |
2-201.15 | Reporting by the Person in Charge | |
Section 3. Consumer Advisory | ||
Code Section | ||
3-603.11 | Consumer Advisory (Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens) | |
Section 4. Approved Source | ||
Code Section | All Food from regulated food processing plants / no home prepared or canned foods | |
3-201.11 | Compliance with Food Law | |
3-201.12 | Food in a Hermetically Sealed Container | |
3-201.13 | Fluid Milk and Milk Products | |
3-202.13 | Shell Eggs | |
3-202.14 | Eggs and Milk Products, Pasteurized | |
5-101.13 | Bottled Drinking Water | |
Code Section | All shellfish from NSSP listed sources / no recreationally caught shellfish received or sold | |
3-201.14 | Fish | |
3-201.15 | Molluscan Shellfish | |
Code Section | Game and wild mushrooms approved by regulatory authority | |
3-201.16 | Wild Mushrooms | |
3-201.17 | Game Animals | |
Code Section | Received at proper temperatures / protected from contamination during transport and receiving / safe and unadulterated food | |
3-202.11 | Temperature | |
3-202.15 | Package Integrity | |
3-101.11 | Safe, Unadulterated, and Honestly Presented | |
Code Section | Shellstock tags retained for 90 days from the date the container is emptied | |
3-202.18 | Shellstock Identification | |
3-203.12 | Shellstock, Maintaining Identification | |
Code Section | Written documentation of parasite destruction | |
3-402.11 | Parasite Destruction | |
3-402.12 | Records, Creation, and Retention | |
Code Section | CCP monitoring records maintained in accordance with HACCP plan | |
3-502.12 | Variance Requirement | |
Section 5. Time/Temperature | ||
Code Section | ||
3-401.11 | Cooking; Raw animal Foods | |
3-401.12 | Microwave Cooking | |
3-403.11 | Reheating for Hot Holding | |
3-501.14 | Cooling* | |
3-501.16 | Potentially Hazardous Food, Hot and Cold Holding | |
3-501.17 | Ready-to-Eat, Potentially Hazardous Food, Date Marking | |
3-501.18 | Ready-to-Eat, Potentially Hazardous Food, Disposition | |
3-501.19 | Time as a Public Health Control* | |
Section 6. Protection from Contamination | ||
Code Section | ||
3-302.11 | Packaged/Unpackaged Food - Separation, Packaging, and Segregation | |
3-304.11 | Food contact with Equipment and Utensils | |
3-306.14 | Returned Food and Reservice of Food | |
3-701.11 | Discarding/ Reconditioning Unsafe, Adulterated, or Contaminated Food | |
4-501.111 | Manual Warewashing Equipment, Hot Water Sanitization Temperatures | |
4-501.112 | Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures | |
4-501.113 | Mechanical Warewashing Equipment, Sanitization Pressure | |
4-501.114 | Chemical Sanitization - Temperature, pH, Concentration, and Hardness | |
4-501.115 | Manual Warewashing Equipment, Chemical Sanitization Using Detergent Sanitizers | |
4-601.11 | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils | |
4-602.11* | Equipment Food-Contact Surfaces and Utensils | |
4-602.12 | Cooking and Baking Equipment | |
4-702.11* | Before Use After Cleaning | |
4-703.11* | Hot Water and Chemical | |
Section 7. Control of Hands as a Vehicle of Contamination | ||
Code Section | ||
2-301.11 | Clean Condition | |
2-301.12 | Cleaning Procedure | |
2-301.14 | When to Wash | |
2-301.15 | Where to Wash | |
2-301.16 | Hand Sanitizers | |
3-301.11 | Preventing Contamination from Hands | |
5-203.11 | Handwashing Facilities (Numbers/Capacities) | |
5-204.11 | Handwashing Facilities (Location/Placement) | |
5-205.11 | Using a Handwashing Facility | |
6-501.18 | Maintaining and Using Handwashing Facilities | |
6-301.11 |
Handwashing Cleanser, Availability |
|
6-301.12 | Hand Drying Provision | |
6-301.13 | Handwashing Aids and Devices, Use Restrictions | |
Section 8. Good Hygienic Practices | ||
Code Section | ||
2-401.11 | Eating, Drinking, or Using Tobacco | |
2-401.12 | Discharges from the Eyes, Nose, and Mouth | |
2-301.12 | Cleaning Procedure | |
Section 9. Chemical | ||
Code Section | ||
3-202.12 | Additives | |
3-302.14 | Protection from Unapproved Additives | |
7-207.11 | Restriction and Storage | |
7-207.12 | Refrigerated Medicines, Storage | |
7-208.11 | Storage (First Aid Supplies) | |
7-209.11 | Storage | |
7-101.11 | Identifying Information, Prominence | |
7-202.11 | Restriction | |
7-202.12 | Conditions of Use | |
7-203.11 | Poisonous or Toxic Material Containers | |
7-204.11 | Sanitizers, Criteria | |
7-204.12 | Chemicals for Washing Fruits and Vegetables, Criteria | |
7-204.13 | Boiler Water Additives, Criteria | |
7-204.14 | Drying Agents, Criteria | |
7-205.11 | Incidental Food Contact, Criteria | |
7-206.11 | Restricted Use Pesticides, Criteria | |
7-206.12 | Rodent Bait Stations | |
7-206.13 | Tracking Powders, Pest Control and Monitoring | |
7-301.11 | Separation | |
Section 10. Conformance with Approved Procedures | ||
Code Section | ||
8-103.12 | Conformance with Approved Procedures (Variance, HACCP plans) | |
Section 11. Highly Susceptible Populations | ||
Code Section | ||
3-801.11 | Pasteurized Foods, Prohibited Reservice, and Prohibited Food |
********* End of Table A-1. **********
Instructions for Table A-1
Evaluate your jurisdiction's code, regulation or ordinance against each Food Code section grouped by interventions and risk factors listed in Table A-1 above. To obtain credit for the intervention/risk factor, each of the code sections must be checked in the block of the right hand column. A check mark indicates that your code/regulation contains language at least as stringent as the main requirements in the corresponding FDA Food Code section. For example, under the section "Good Hygienic Practices," each of the 3 items must have a check in the right-hand column indicating that your code/regulation meets the intent of all three Food Code sections.
Note: If your code requirement is as stringent or more stringent than the Food Code requirement, you receive credit for that section. For example, if your code/regulation requires the PERSON IN CHARGE to demonstrate knowledge of the Code by being a certified FOOD protection manager who has shown proficiency through passing a test that is part of an ACCREDITED PROGRAM but does not provide other options for demonstration of knowledge, consider this as meeting 2-102.11. You would then place a check mark in the right-hand column adjacent to 2-102.11
Major Food Code Interventions and CDC-identified Risk Factors | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Description | PASS/FAIL | |||||||||||
1 | Demonstration of Knowledge | |||||||||||
2 | Employee Health | |||||||||||
3 | Consumer Advisory | |||||||||||
4 | Approved Sources | |||||||||||
5 | Time/Temperature | |||||||||||
6 | Protection from Contamination | |||||||||||
7 | Control of Hands as a Vehicle of Contamination | |||||||||||
8 | Good Hygienic Practices | |||||||||||
9 | Chemical | |||||||||||
10 | Conformance with Approved Procedures | |||||||||||
11 | Highly Susceptible Populations | |||||||||||
|
|
Instructions for Table A-2
If any of the Code section provisions are missing, as indicated by a blank in the right-hand column of Table A-1, indicate FAIL for that Intervention/Risk Factor. For example: Under "Approved Source," if your code/regulation does not address mushroom species picked in the wild, the right-hand column adjacent to 3-201.16 on Table A-1 would be blank. Therefore, the "Approved Source" Intervention/Risk Factor on Table A-2 would be marked as FAIL.
Section 12. Personnel | ||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
2-302.11 | ||||
2-303.11 | ||||
2-304.11 | ||||
2-402.11 |
Section 13. Food & Food Protection |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
3-202.16 | ||||
3-202.17 | ||||
3-202.19 | ||||
3-203.11 | ||||
3-302.12 | ||||
3-302.13 | ||||
3-305.13 | ||||
3-501.11 | ||||
3-601.11 | ||||
3-601.12 | ||||
3-602.12 | ||||
6-404.11 |
Section 14. Plant Food cooking for Hot Holding |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
3-401.13 |
Section 15. Protection from Contamination |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
3-302.15 | ||||
3-303.11 | ||||
3-303.12 | ||||
3-304.11 | ||||
3-305.11 | ||||
3-305.12 | ||||
3-305.14 | ||||
3-306.11 | ||||
3-306.12 | ||||
3-306.13 | ||||
3-307.11 |
Section 16. Facilities / Methods To Control Product Temperature |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
3-501.11 | ||||
4-301.11 |
Section 17. PHF Properly Thawed |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
3-501.12 | ||||
3-501.13 |
Section 18. Dispensing of Food / Utensils Properly Stored |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
3-304.12 | ||||
4-204.13 | ||||
4-204.14 |
Section 19. Thermometers Provided and Conspicuous |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
4-203.11 | ||||
4-203.12 | ||||
4-204.112 | ||||
4-302.12 |
Section 20. Food and Nonfood Contact Surfaces: Designed, Constructed, Maintained, Installed, Located, Operated, Cleanable |
|||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. | |||||||
3-304.16 |
|||||||||||
3-304.17 |
|||||||||||
4-101.11 |
|||||||||||
4-101.12 |
|||||||||||
4-101.13 |
|||||||||||
4-101.14 |
|||||||||||
4-101.15 |
|||||||||||
4-101.16 |
|||||||||||
4-101.17 |
|||||||||||
4-101.18 |
|||||||||||
4-101.19 |
|||||||||||
4-101.110 |
|||||||||||
4-101.111 |
|||||||||||
4-102.11 |
|||||||||||
4-201.11 |
|||||||||||
4-202.12 |
|||||||||||
4-202.13 |
|||||||||||
4-202.14 |
|||||||||||
4-202.15 |
|||||||||||
4-202.16 |
|||||||||||
4-202.17 |
|||||||||||
4-204.12 |
|||||||||||
4-204.15 |
|||||||||||
4-204.16 |
|||||||||||
4-204.17 |
|||||||||||
4-204.18 |
|||||||||||
4-204.19 |
|||||||||||
4-204.110 |
|||||||||||
4-204.111 |
|||||||||||
4-204.121 |
|||||||||||
4-204.122 |
|||||||||||
4-204.123 |
|||||||||||
4-205.10 |
|||||||||||
4-302.11 |
|||||||||||
4-401.11 |
|||||||||||
4-402.11 |
|||||||||||
4-402.12 |
|||||||||||
4-501.11 |
|||||||||||
4-501.12 |
|||||||||||
4-501.13 |
|||||||||||
4-502.11 |
|||||||||||
4-601.11 (B)(C) |
|||||||||||
4-602.13 |
|||||||||||
4-603.11xx |
|||||||||||
4-603.17 |
|||||||||||
4-902.11 |
|||||||||||
4-902.12 |
|||||||||||
Section 21. Warewashing Facility: Designed, Constructed, Installed, Located, Operated, Cleanable, Used |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
4-203.13 | ||||
4-204.113 | ||||
4-204.114 | ||||
4-204.115 | ||||
4-204.116 | ||||
4-204.117 | ||||
4-204.118 | ||||
4-204.119 | ||||
4-204.120 | ||||
4-301.12 | ||||
4-301.13 | ||||
4-302.13 | ||||
4-302.14 | ||||
4-501.14 | ||||
4-501.15 | ||||
4-501.16 | ||||
4-501.17 | ||||
4-501.18 | ||||
4-501.19 | ||||
4-501.110 | ||||
4-501.116 | ||||
4-603.12 | ||||
4-603.13 | ||||
4-603.14 | ||||
4-603.15 | ||||
4-603.16 |
Section 22. Wiping Cloths, Linens, Napkins, Gloves, Sponges: Properly Used, Stored |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
3-304.13 | ||||
3-304.14 | ||||
3-304.15 | ||||
4-101.16 | ||||
4-801.11 | ||||
4-802.11 | ||||
4-803.11 | ||||
4-803.12 | ||||
4-901.12 | ||||
4-903.11 | ||||
4-903.12 |
Section 23. Storage, Handling of Clean Equipment, Utensils |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
4-901.11 | ||||
4-903.11 | ||||
4-903.12 | ||||
4-904.11 | ||||
4-904.12 | ||||
4-904.13 |
Section 24. Single-Service / Single-Use Articles: Storage, Dispensing, Use, No Reuse |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
4-502.12 | ||||
4-502.13 | ||||
4-502.14 | ||||
4-903.11 | ||||
4-903.12 | ||||
4-904.11 |
Section 25. Safe Water Source, Hot and Cold Under Pressure, Adequate Quantity |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
5-101.11 | ||||
5-102.11 | ||||
5-102.12 | ||||
5-102.13 | ||||
5-102.14 | ||||
5-103.11 | ||||
5-103.12 | ||||
5-104.11 | ||||
5-104.12 |
Section 26. Plumbing: Installed, Maintained |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
5-101.12 | ||||
5-201.11 | ||||
5-202.11 | ||||
5-202.12 | ||||
5-202.15 | ||||
5-203.13 | ||||
5-204.13 | ||||
5-205.13 | ||||
5-205.14 | ||||
5-205.15 | ||||
5-301.11 | ||||
5-302.11 | ||||
5-302.12 | ||||
5-302.13 | ||||
5-302.14 | ||||
5-302.15 | ||||
5-302.16 | ||||
5-303.11 | ||||
5-303.12 | ||||
5-303.13 | ||||
5-304.11 | ||||
5-304.12 | ||||
5-304.13 | ||||
5-304.14 |
Section 27. Cross Connection, Back Siphonage, Backflow Prevention |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
5-202.13 | ||||
5-202.14 | ||||
5-203.14 | ||||
5-204.12 | ||||
5-205.12 |
Section 28. Number, Convenient, Accessible, Designed, Installed |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
5-203.12 | ||||
6-302.10 | ||||
6-402.11 |
Section 29. Toilet Rooms Enclosed, Self-closing Doors; Fixtures, Good Repair, Clean, Proper Waste Receptacles |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
5-501.17 | ||||
6-202.14 | ||||
6-301.20 | ||||
6-302.11 | ||||
6-501.19 |
Section 30. Sewage and Waste Water Disposal |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
5-401.11 | ||||
5-402.10 | ||||
5-402.11 | ||||
5-402.12 | ||||
5-402.13 | ||||
5-402.14 | ||||
5-402.15 | ||||
5-403.11 | ||||
5-403.12 |
Section 31. Containers or Receptacles: Covered, Adequate Number, Insect / Rodent Proof, Frequency of Removal, Clean. Area Properly Constructed, Necessary Implements, Supplies |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
5-501.10 | ||||
5-501.11 | ||||
5-501.12 | ||||
5-501.13 | ||||
5-501.14 | ||||
5-501.15 | ||||
5-501.16 | ||||
5-501.18 | ||||
5-501.19 | ||||
5-501.110 | ||||
5-501.111 | ||||
5-501.112 | ||||
5-501.113 | ||||
5-501.114 | ||||
5-501.115 | ||||
5-501.116 | ||||
5-502.11 | ||||
5-502.12 | ||||
5-503.11 | ||||
6-202.110 | ||||
6-405.10 |
Section 32. Floors, Walls, Ceilings: Designed, Constructed, Maintained, Clean |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
6-101.11 | ||||
6-102.11 | ||||
6-201.11 | ||||
6-201.12 | ||||
6-201.13 | ||||
6-201.14 | ||||
6-201.15 | ||||
6-201.16 | ||||
6-201.17 | ||||
6-201.18 | ||||
6-202.17 | ||||
6-202.18 | ||||
6-501.11 | ||||
6-501.12 | ||||
6-501.13 | ||||
6-501.17 |
Section 33. Lighting, Ventilation, Dressing Rooms / Designated Areas Maintained |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
4-202.18 | ||||
4-204.11 | ||||
4-301.14 | ||||
6-202.11 | ||||
6-202.12 | ||||
6-303.11 | ||||
6-304.11 | ||||
6-305.11 | ||||
6-403.11 | ||||
6-501.14 | ||||
6-501.110 |
Section 34. Premises Maintained Free of Litter, Unnecessary Articles, Cleaning and Maintenance Equipment Properly Stored |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
6-202.11 | ||||
6-202.19 | ||||
6-306.10 | ||||
6-501.15 | ||||
6-501.16 | ||||
6-501.113 | ||||
6-501.114 |
Section 35. Complete Separation from Living / Sleeping Quarters; Laundry |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
4-301.15 | ||||
4-401.11 (C) | ||||
4-803.13 | ||||
6-202.111 | ||||
6-202.112 |
Section 36. Presence of Insects / Rodents Minimized, Outer Openings Protected, Animals As Allowed |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
2-403.11 | ||||
6-202.13 | ||||
6-202.15 | ||||
6-202.16 | ||||
6-501.111 | ||||
6-501.112 | ||||
6-501.115 |
Section 37. Variance for Smoking for Preservation, Curing, Brewing Alcoholic Beverages, Using Additives as Preservatives, or Using Reduced Oxygen to Package Food |
||||
---|---|---|---|---|
FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
3-502.11 |
Instructions for Table A-3
To complete Table A-3, do the following: Evaluate your jurisdiction's code or ordinance against each Food Code section grouped by topics under the major section headings numbered 12 through 37 above. If your code/regulation has language meeting the full intent of the corresponding model Food Code section, place a check mark in column 3. Columns 4 and 5 are intended to serve as an analytical tool to help you identify gaps in your current code/regulation and to plan for future revisions.
Starting with Section Heading 12 entitled Personnel, count the total number of check marks in column 3 under this heading and transfer this number to column 2 of Table A-4. Do this for each of the numbered section headings until all the information is transferred to Table A-4.
Table A-4 Regulatory Foundation Summary - Good Retail Practices | |||
---|---|---|---|
Section Number |
Good Retail Practices | ||
Number Identified as "Yes" (column 3 - Appendix A (Table A-3 worksheet) |
Maximum No. of "Yes" possible | Description | |
12 | 4 | Personnel | |
13 | 12 | Food & Food Protection | |
14 | 1 | Plant Food Cooking for Hot Holding | |
15 | 11 | Protection from Contamination | |
16 | 2 | Facilities/Methods to Control Product Temperature | |
17 | 2 | PHF Properly Thawed | |
18 | 3 | Dispensing Food/Utensils Properly Stored | |
19 | 4 | Food Equipment | |
20 | 47 | Food and Non-food Contact Surfaces | |
21 | 26 | Warewashing Facilities: Designed, etc. | |
22 | 11 | Wiping cloths, Linens, Napkins, Gloves/Used | |
23 | 6 | Storage, Handling of Clean Equip / Utensils | |
24 | 6 | Single-Service/Single-Use Articles | |
25 | 9 | Safe Water Source, Hot / Cold Under Pressure | |
26 | 24 | Plumbing: Installed, Maintained | |
27 | 5 | Cross Connection, Back Siphonage, Backflow Pre | |
28 | 3 | Toilet Facilities: Number, convenient, Accessible | |
29 | 5 | Enclosed, Self-closing Doors; Fixtures, Good repair | |
30 | 9 | Sewage and Waste Water Disposal | |
31 | 21 | Garbage and Refuse Disposal: covered, number | |
32 | 16 | Floors, Walls, Ceilings; Designed, Constructed | |
33 | 11 | Lighting, Ventilation, Dressing Rooms | |
34 | 7 | Premises Maintained, Free of Litter, etc. | |
35 | 5 | Complete Separation from Living/Sleeping Quarters | |
36 | 7 | Presence of Insects / Rodents Minimized | |
37 | 1 | Variances | |
Total of col. 2 _______ | 258 | ||
( ____ / 258 ) * 100% ![]() |
Instructions for Table A-4
A percentage equal to or greater than 95% is considered acceptable for meeting the Regulatory Foundation requirements for Sections 12 through 37. |
Table A-5 REGULATORY FOUNDATION SUMMARY - COMPLIANCE AND ENFORCEMENT | |||
---|---|---|---|
Compliance and Enforcement Chapter 8 - the Food Code |
|||
Description of Compliance or Enforcement Action |
Food Code Section | Your Corresponding Statute, Code, Regulation or Ordinance section |
Full intent of the main provisions of the Food Code sections are met ("Yes" / "No") |
1. Hold orders, embargo, and Destruction of food | 8-801.10 | ||
8-803.10 | |||
8-803.30 | |||
2. Permit / License required; Right to deny | 8-301.11 | ||
8-304.20 | |||
3. Plan Review / Pre-operational inspection | 8-201.11 | ||
4. Inspection authority / right to access | 8-402.20 | ||
5. Restriction / Exclusion of Employees; Information Authority | 8-501.20 | ||
8-501.30 | |||
8-501.10 | |||
6. Authority to Require HACCP plans | 8-201.13 | ||
7. Granting of Variances
-- or -- |
8-103.11 | ||
8-103.12 | |||
8-103.10 | |||
Variances prohibited | ----------- | ||
8. Timely Correction of Critical Violations | 8-405.11 | ||
8-405.20 | |||
8-406.11 | |||
9. Imminent Health Hazard (Summary Suspension) | 8-804.10 | ||
8-404.12 | |||
8-404.12 | |||
10. License suspension / revocation | 8-805.10 | ||
8-805.20 | |||
12. Institution of Proceedings | 8-810.10 | ||
a. Criminal Proceedings | 8-811.10 | ||
b. Petitions for Injunction | 8-812.10 | ||
c. Civil Penalties provided | 8-813.10 | ||
13. Additional Requirements | 8-102.10 |
Instructions for Table A-5
Passing for the "Compliance and Enforcement" component requires a "Yes" for each of the 15 Compliance and Enforcement requirements. |
Criteria | YES | NO |
---|---|---|
1. Your jurisdiction's code, ordinance, rule, or regulation meets the requirement of Standard 1, Regulatory Foundation, for the Major Interventions / Risk Factors. | ||
2. Your jurisdiction's code, ordinance, rule, or regulation meets the Good Retail Practices requirements of Standard No. 1, Regulatory Foundation. | ||
3. Your jurisdiction's code, ordinance, rule, regulation or statute, meets the Compliance and Enforcement requirements of Standard No. 1, Regulatory Foundation. |
Use the information in Tables A-1 through A-5 to determine the correct answer each of the above questions. A "yes" affirmation to each statement is required to meet Standard No. 1.