U. S. Department of Health and Human Services
Public Health Service
Food and Drug Administration
1999 Food Code
|
|
1. UNITED STATES CODE AND CODE OF FEDERAL REGULATIONS
2. BIBLIOGRAPHY
1. UNITED STATES CODE AND CODE OF FEDERAL REGULATIONS
The Food Code makes frequent reference to federal statutes contained in the United States
Code (USC) and the Code of Federal Regulations (CFR). Copies of the USC and CFR can
be viewed and copied at government depository libraries or may be purchased as follows.
(A) Viewing and Copying the USC or CFR
(1) Government Depository Library
The USC and CFR are widely available for reference and viewing
in some 1400 "depository libraries" located throughout the United States. A Directory of U.S.
Government Depository Libraries is published by the Joint Committee on Printing of the
United States Congress and is available through the Superintendent of Documents,
U.S. Government Printing Office. This publication lists all depository libraries by state,
city, and congressional district.
Persons may also obtain information about the location of the
depository library nearest to them by contacting:
Library Programs Service, SL
U.S. Government Printing Office
North Capitol & H Streets, NW
Washington, DC 20401
(202) 512-1114, FAX (202) 512-1432
(2) Internet World Wide Web Information System
The CFR are available on-line in downloadable form through the
Internet World Wide Web information system. The source is:
The National Archives and Records Administration
Copies of Federal Regulations - Retrieve CFR by Citation
Provided through the Government Printing Office Web Site-
GPO Inet Services
http://www.access.gpo.gov/nara/cfr/cfr-table-search.html
(B) Purchasing Portions of the USC or CFR
Persons wishing to purchase relevant portions of the USC or CFR may
do so by writing:
Superintendent of Documents (New Orders)
U.S. Government Printing Office
P.O. Box 371954
Pittsburgh, PA 15250-7954;
or by calling:
(202)512-1800 from 7:30 a.m. to 5:00 p.m. eastern time,
Monday-Friday (except holidays). Orders may be
charged to Discover/Novus, MasterCard or Visa.
(C) USC as it Relates to the Code Definition of "Adulterated"
This language has been retyped as accurately as possible and inserted in the Food Code
Annex for informational purposes. For legal purposes, use only language taken directly from
the United States Code (USC).
21 USC Sec.342
Title 21 - Food and Drugs
Chapter 9 - Federal Food, Drug and Cosmetic Act
Subchapter IV - Food
ADULTERATED FOOD
Sec. 402 ¦342á
A food shall be deemed to be adulterated -
(a) Poisonous, insanitary, etc., ingredients
(1) If it bears or contains any poisonous or deleterious
substance which may render it injurious to health; but in case the
substance is not an added substance such food shall not be considered
adulterated under this clause if the quantity of such substance in such
food does not ordinarily render it injurious to health; or
(2)(A) if it bears or contains any added poisonous or added
deleterious substance (other than a substance that is a pesticide
chemical residue in or on a raw agricultural commodity or processed food,
a food additive, a color additive, or a new animal drug) that is unsafe
within the meaning of section 406; or (B) if it bears or contains a
pesticide chemical residue that is unsafe within the meaning of section
408(a); or ( C) if it is or if it bears or contains (i) any food additive
that is unsafe within the meaning of section 409; or (ii) a new animal
drug (or conversion product thereof) that is unsafe within the meaning
of section 512; or
(3) if it consists in whole or in part of any filthy, putrid, or
decomposed substance, or if it is otherwise unfit for food; or (4) if it
has been prepared, packed or held under insanitary conditions whereby it
may have become contaminated with filth, or whereby it may have been
rendered injurious to health; or (5) if it is, in whole or in part, the
product of a diseased animal or of an animal which has died otherwise
than by slaughter; or (6) if its container is composed, in whole or in
part, of any poisonous or deleterious substance which may render
the contents injurious to health; or (7) if it has been intentionally
subjected to radiation, unless the use of the radiation was in conformity with a regulation or exemption in effect
pursuant to section 348 of this title.
(b) Absence, substitution, or addition of constituents
(1) If any valuable constituent has been in whole or in part
omitted or abstracted
therefrom; or (2) if any substance has been substituted wholly or in part therefor; or (3) if
damage or inferiority has been concealed in any manner; or (4) if any substance has been
added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its
quality or strength, or make it appear better or of greater value than it is.
(c) Color additives
If it is, or it bears or contains, a color additive which is unsafe within the meaning of section
379e(a) of this title.
(d) Confectionery containing alcohol or nonnutritive substance
If it is confectionery, and -
(1) has partially or completely imbedded therein any
nonnutritive object, except that this subparagraph shall not apply in the case of any nonnutritive object if, in the judgment of the
Secretary as provided by regulations, such object is of practical functional value to the
confectionery product and would not render the product injurious or hazardous to health;
(2) bears or contains any alcohol other than alcohol not in
excess of one-half of 1 per centum by volume derived solely from the use
of flavoring extracts, except that this clause shall not apply to
confectionery which is introduced and delivered for introduction into, or
received or held for sale in, interstate commerce if the sale of such confectionery is permitted
under the laws of the State in which such confectionery is intended to be offered for sale;
(3) bears or contains any nonnutritive substance, except that
this subparagraph shall not
apply to a safe nonnutritive substance which is in or on a confectionery by reason of its use
for some practical functional purpose in the manufacture, packaging, or storage of such
confectionery if the use of the substance does not promote deception of the consumer or
otherwise result in adulteration or misbranding in violation of any provision of this chapter,
except that the Secretary may, for the purpose of avoiding or resolving uncertainty as to the
application of this subparagraph, issue regulations allowing or prohibiting the use of
particular nonnutritive substances.
(e) Oleomargarine containing filthy, putrid, etc., matter
If it is oleomargarine or margarine or butter and any of the raw material used therein
consisted in whole or in part of any filthy, putrid, or decomposed substance, or such
oleomargarine or margarine or butter is otherwise unfit for food.
(f) Dietary supplement or ingredient: safety
(1) If it is a dietary supplement or contains a dietary
ingredient that -
(A) presents a significant or unreasonable risk of illness
or injury under -
(i) conditions of use recommended or suggested in
labeling,
or
(ii) if no conditions of use are suggested or
recommended in the labeling, under ordinary conditions of use;
(B) is a new dietary ingredient for which there is
inadequate information to provide reasonable assurance that such ingredient does not present a significant or unreasonable
risk of illness or injury;
(C) The Secretary declares to pose an imminent hazard to
public health or safety, except that the authority to make such
declaration shall not be delegated and the Secretary shall promptly
after such a declaration initiate a proceeding in accordance with
sections 554 and 556 of title 5 to affirm or withdraw the declaration; or
(D) is or contains a dietary ingredient that renders it
adulterated under paragraph (a) (1) under the conditions of use
recommended or suggested in the labeling of such dietary supplement.
In any proceeding under this subparagraph, the United
States shall bear the burden of proof on each element to show that a
dietary supplement is adulterated. The court shall decide
any issue under this paragraph on a de novo basis.
(2) Before the Secretary may report to a United States attorney
a violation of paragraph (FOOTNOTE 3) (1) (A) for a civil proceeding, the
person against whom such proceeding would be initiated shall be given
appropriate notice and the opportunity to present views, orally and in
writing, at least 10 days before such notice, with regard to such
proceeding. (FOOTNOTE 3) So in original. Probably should be "subparagraph" .
(g) Dietary supplement: manufacturing practices
(1) If it is a dietary supplement and it has been prepared,
packed, or held under conditions that do not meet current good manufacturing practice regulations, including regulations
requiring, when necessary, expiration date labeling, issued by the Secretary under
subparagraph (2).
(2) the Secretary may by regulation prescribe good manufacturing
practices for dietary
supplements. Such regulations shall be modeled after current good manufacturing practice
regulations for food and may not impose standards for which there is no current and
generally available analytical methodology. No standard of current good manufacturing
practice may be imposed unless such standard is included in a regulation promulgated after
notice and opportunity for comment in accordance with chapter 5 of title 5, United States
Code.
(As amended by 104th Congress, Fall, 1996.)
2. BIBLIOGRAPHY
The following bibliography is a compilation of documents that were taken into consideration
in developing the Food Code.
- Archer, D.L. and J.E. Kvenberg, 1985. Incidence and cost of foodborne diarrheal disease
in the United States. J. Food Prot. 48:887-894.
- Centers for Disease Control and Prevention, 1990. Foodborne Disease Outbreaks,
5-year Summary, 1983-1987. Morb. Mortal. Wkly. Rep. 39(SS-1):15-57.
- Committee on Salmonella, 1969. An Evaluation of the Salmonella Problem. NRC Pub.
1683, National Academy of Sciences, Washington, DC. 207 pp.
- Council for Agricultural Science and Technology, 1994. Foodborne Pathogens: Risks and
Consequences. Task Force Report No. 122, CAST, Ames, IA., 87 pp.
- Federal Food, Drug and Cosmetic Act, 21 U.S.C. General Authority, Section 704. Factory Inspection.
- Food and Drug Administration, January 24, 1994. Preliminary Regulatory Impact Analysis
of the Proposed Regulations to Establish Procedures for the Safe Processing and Importing
of Fish and Fishery Products.
- Food and Drug Administration, 1996. Directory of State Officials, Transmittal 96-1,
Division of Federal-State Relations, Rockville, MD.
- Garthright, W.E., D.L. Archer and J.E. Kvenberg, 1988. Estimates of incidence and costs
of intestinal infectious disease in the United States. Public Health Rep. 103:107-115.
- Hirsch, D., 1989. Drafting Federal Law, 2nd Ed., Office of the Legislative Counsel, U. S.
House of Representatives, Washington, DC. 122 pp.
- Kvenberg, J.E. and D.L. Archer, 1987. Economic impact of colonization control on
foodborne disease. Food Technol. 41:77-98.
- Martineau, R.J., 1991. Drafting Legislation and Rules in Plain English, University of
Cincinnati, Cincinnati, OH. 155 pp.
- Maryland Office of the Secretary of State, 1991. Style Manual for Maryland Regulations,
Div. of State Documents, Annapolis, MD. 58 pp.
- McCracken, J.B. and G.P Carver, 1992. Recommended Agency Procedures for
Implementing Federal Metric Policy. NISTIR 4855, U.S. Department of Commerce, National
Institute of Standards and Technology, Technology Administration, Metric Program,
Technology Services, Gaithersburg MD. 17 pp.
- Metric Conversion Act of 1975, P.L. 94-168 Amended, 89 Stat. 1007; 15 U.S.C. §205a et
seq.
- Omnibus Trade and Competitiveness Act of 1988, P.L. 100-418.
- Research Triangle Institute, 1988. Estimating the Value of Consumer's Loss from Foods
Violating the FD&C Act, FDA Contract No. 233-86-2098.
- The Public Health Service Act, 42 U.S.C. Section 243. General Grant of Authority for Cooperation.
- Metric Systems of Measurement; Interpretation of the International System of Units for
the United States. Notice published July 28, 1998, 63 FR 40334-40340. This Federal Register notice supercedes the previous interpretation published on
December 20, 1990, 55 FR 52242-52245.
1-201.10 Statement of Application and Listing of Terms
- Code of Federal Regulations, Title 9, Section 362.1 Animals and Animal Products
- Code of Federal Regulations, Title 9, Section 354.1 Animal and Animal Products, Definitions.
- Code of Federal Regulations, Title 50, Part 17 Endangered and Threatened Wildlife and Plants
- Code of Federal Regulations, Title 9, Subchapter A - Mandatory Meat Inspection, Part 1 and Part 301.
- Code of Federal Regulations, Title 9, Subchapter C - Mandatory Poultry Products Inspection, Part 381.
- Code of Federal Regulations, Title 40, Part 141 National Primary Drinking Water Regulations.
- Code of Federal Regulations, Title 40, Part 152.175 Pesticides classified for restricted
use.
- Doerry, W.T., 1996. Shelf-Stable Pumpkin Pies. A research report, American Institute of Baking, Manhattan, KS.
- Federal Food, Drug and Cosmetic Act, 21 U.S.C. 201(s) and Code of Federal
Regulations, and Title 21 Part 170 Food Additive.
- Federal Food, Drug and Cosmetic Act, 21 U.S.C. 201(t) and Code of Federal
Regulations, and Title 21 Part 70 Color Additive.
- Federal Food, Drug and Cosmetic Act, 21 U.S.C. 402 Adulterated.
- Federal Food, Drug and Cosmetic Act, 21 U.S.C. 706 When Color Additives Deemed Unsafe.
- Food and Drug Administration, 1997. Grade "A" Pasteurized Milk Ordinance. U.S.
Department of Health and Human Services, Public Health Service. Washington, D.C., page 4.
- Food and Drug Administration, 1997. National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish,
Public Health Service, Washington, D.C., page 7.
- National Advisory Committee on Microbiological Criteria for Foods, 1992. Hazard
Analysis and Critical Control Point System. Int. J. Food Microbiol. 16:1-23.
2-102.11 Demonstration.*
- Bean, N.H. and P.M. Griffin, 1990. Foodborne disease outbreaks in the United States,
1973-1987: pathogens, vehicles, and trends. J. Food Prot. 53:804-817.
- Bryan, F.L., 1979. Prevention of foodborne diseases in food service establishments. J. Environ. Health 41:198-206.
- Bryan, F.L., 1988a. Risks associated with vehicles of foodborne pathogens and toxins. J. Food Prot. 51(6):498-508.
- Bryan, F.L., 1988b. Risks of practices, procedures and processes that lead to outbreaks of
foodborne diseases. J. Food Prot. 51(8): 663-673.
- Conference for Food Protection, 1992. National Standard for Unit Manager Food Safety
Knowledge, Training, Testing and Certification Committee Report. 13 pp.
- Doyle, M.P., 1991. Escherichia coli O157:H7 and its significance in foods. Int. J. Food
Microbiol. 12:289-302.
- Liston, J., 1990. Microbial hazards of seafood consumption. Food Technol. 44(12):56, 58-62.
- World Health Organization, 1989. Health Surveillance and Management Procedures for
Food-handling Personnel, Technical Report Series 785, WHO, Geneva, Switzerland. 50 pp.
2-201.11 Responsibility of the Person in Charge to Require
Reporting by Food Employees and Applicants.*
2-201.12 Exclusions and Restrictions.*
- Americans with Disabilities Act of 1990, as Amended. 42 U.S.C. 12111 et seq.
- Benenson, A.S. (Ed.), 1995. Control of Communicable Diseases Manual, 16th Ed.,
American Public Health Association, Washington, DC. 500 + pp.
- Black, R.E., G.F. Graun and P.A. Blake, 1978. Epidemiology of
common-source outbreaks of shigellosis in the United States, 1961-1975. Am. J. Epide miol. 108:47-52.
- Centers for Disease Control and Prevention, Diseases Transmitted Through the Food
Supply, 57(174) FR 40917 (August 15, 1996).
- Centers for Disease Control Prevention, 1996-97. Health Information for International Travel,
December, 1996. U.S. Department of Health and Human
Services, National Center for Infectious Diseases, Division of Quarantine, Atlanta, Georgia. 165-176.
- Code of Federal Regulations, Title 29, Part 1630 Regulations to Implement the Equal
Employment Provisions of the Americans with Disabilities Act.
- Doyle, M.P. (Ed.), 1989. Foodborne Bacterial Pathogens, Marcel Dekker, Inc., New York. 796 pp.
- Griffin, P.M. and R.V. Tauxe, 1991. The epidemiology of infections caused by
Escherichia coli O157:H7, other enterohemorrhagic E. coli, and the associated hemolytic
uremic syndrome. Epidemiol. Rev. 13:60-98.
- Ryder, R.W. and P.A. Blake, 1979. Typhoid fever in the United States, 1975 and 1976. J.
Infect. Dis. 139(1):124-126.
- Shapiro, C.N., F.E. Shaw, E.J. Mandel, et al., 1991. Epidemiology of hepatitis A in the
United States. In: Viral Hepatitis and Liver Disease, Hollinger, F.B., S.M. Lemon and H.
Margolis (Eds.), Williams & Wilkins, Baltimore MD, pp. 71-76.
- Soper, G.A., 1939. The curious career of Typhoid Mary. Bull. N.Y. Acad Med. 15:698-712.
- Tauxe, R.V., K.E. Johnson, J.C. Boase, S.D. Helgerson and P.A. Blake, 1986. Control of
day care shigellosis: A trial of convalescent day care in isolation. Am. J. Public Health 76(6):627-630.
- Tauxe, R.V., N.D. Puhr, J.G. Wells, N. Hargrett-Bean and P.A. Blake, 1990.
Antimicrobial resistance of Shigella isolates in the USA: The importance of international
travelers. J. Infect. Dis. 162:1107-1111.
- U.S. Department of Health and Human Services, Public Health Service, 1990. Healthy
People 2000: National Health Promotion and Disease Prevention Objectives - full report with commentary, DHHS Pub. No. (PHS) 91-50212, Washington DC. 143 pp.
- Colorado Department of Health, 1993. Public Health Handbook For Management Of
Acute Hepatitis A. Division of Disease Control and Environmental Epidemiology, 4300
Cherry Creek Drive South, Denver, CO 80222-1530, 27 pp.
- Maryland Department of Health and Mental Hygiene, 1990. Guidelines for Investigation
and Control of Hepatitis A. Epidemiology and Disease Control Program, 201 West Preston Street, Baltimore, MD 21201, 4 pp.
2-201.13 Removal of Exclusions and Restrictions.
- Benenson, A.S. (Ed.), 1995. Control of Communicable Diseases Manual, 16th Ed.,
American Public Health Association, Washington, DC. 500+ pp.
- Code of Federal Regulations, Title 21, Part 110.10 Personnel. (a) Disease Control. " Any
person who, by medical examination or supervisory observation is shown to have, or
appears to have, an illness, ... shall be excluded from any operations which may be expected
to result in contamination,... Personnel shall be instructed to report such health conditions to their supervisors."
- Lee, L.A., C.N. Shapiro, N. Hargrett-Bean and R.V. Tauxe, 1991. Hyperendemic
Shigellosis in the United States: A review of surveillance data for 1967-1988. J. Infect. Dis. 164:894-900.
- Ryder, R.W. and P.A. Blake, 1979. Typhoid fever in the United States, 1975 and 1976. J. Infect. Dis. 139:124-126.
2-301.12 Cleaning Procedure. (Handwashing)*
- Educational Foundation of the National Restaurant Association, 1992. The Safe
Foodhandler, in Applied Foodservice Sanitation, 4th Ed. John Wiley & Sons, New York. pp 60-76.
- Garner, J.S. and M.S. Favero, 1985. Guidelines for Handwashing and Hospital
Environmental Control. Hospital Infections Program, Center for Infectious Diseases, CDC, Atlanta, GA. pp. 7-9.
- Minnesota Department of Health, 1990. Guidelines for the Prevention of the Transmission
of Viral Hepatitis, Type A in the Food Service Area. Minnesota Department of Health, Div.
Environ. Health, Minneapolis, MN. 2 pp.
- Paulson, D.S., 1992. Evaluation of three handwashing modalities commonly
employed in the food processing industry. Dairy Food Environ. Sanit. 12(10):615-618.
- Rotter, M.L., G.A.J. Ayliffe, 1991. Practical Guide on Rationale and Testing Procedures for
Disinfection of Hands. World Health Organization. 57 pp.
- Smith, G.A., Jr, 1991. Handwashing et cetera, Lexington Board of Health, Personal
Hygiene Sanitation Programs, Lexington, KY. 2 pp.
- Williams, R.E.O., 1963. Healthy carriage of Staphylococcus aureus: Its prevalence and
importance. Bacteriol. Rev. 27:56-71.
2-301.13 Special Handwashing Procedures.*
Reserved.
2-301.14 When to Wash.*
- Ojajarvi, J., 1980. Effectiveness of handwashing and disinfection methods in removing
transient bacteria after patient nursing. J. Hyg. Camb. 85:193-203.
2-301.16 Hand Sanitizers.
- Code of Federal Regulations, Title 21, Part 178.1010 Sanitizing Solutions.
- Food and Drug Administration, January, 1999. Investigations Operations Manual, Chapter 5, Establishment Inspection, Subchapter 530, Food Section 534, Equipment and Utensils.
- Stiles, M.E. and A.Z. Sheena, 1987. Efficacy of germicidal hand wash agents in use in a
meat processing plant. J. Food Prot. 50(4): 289-294.
2-302.11 Maintenance. (Fingernails)
- Pether, J.V.S. and R.J. Gilbert, 1971. The survival of salmonellas on finger-tips and
transfer of the organisms to foods. J. Hyg. Camb. 69:673-681.
- Pottinger, J., S. Burns, and C. Manake, 1989. Bacterial carriage by artificial versus natural nails. Am. J. Infect. Control, 17(6):340-344.
2-303.11 Prohibition. (Jewelry)
2-304.11 Clean Condition. (Outer Clothing)
2-401.11 Eating, Drinking, or Using Tobacco.*
2-402.11 Effectiveness. (Hair Restraints)
- Code of Federal Regulations, Title 21, Parts 110.10 Personnel. (b) (1) "Wearing outer
garments suitable to the operation...." (4) "Removing all unsecured jewelry...." (6) "Wearing,
where appropriate, in an effective manner, hair nets, head bands, caps, beard covers, or
other effective hair restraints." (8) "Confining...eating food, chewing gum, drinking beverages
or using tobbaco...." and (9) "Taking other necessary precautions...."
2-403.11 Handling Prohibition. (Animals)*
- Bond, R., L.E.M. Saijonmaa-Koulumies, and D.H. Lloyd, 1995. Population sizes and frequency of Malassezia pachydermatis at skin and mucosal sites on healthy dogs. J. Small Animal Pract. 36: 147-150.
- Code of Federal Regulations,Title 21, Part 110.35(c).
- Food and Drug Administration, 1985. Premises - Acceptability of pets in common dining
areas of group residences (5/17/85). Retail Food Protection Program Information Manual.
- Hirooka, Elisa Y., Ernest E. Muller, Julio C. Freitas, Eduardo Vicente, Yuko Yoshimoto, and Merlin S. Bergdoll. 1988. Enterotoxigenicity of Staphylococcus intermedius of canine origin. Int. J. Food Micro. 7: 185-191.
- Khambaty, F.M., R.W. Bennett, and D.B. Shah. 1994. Application of pulsed-field gel electrophoresis to the epidemiological characterization of Staphylococcus intermedius implicated in a food-related outbreak. Epidemiol. Infect. 133: 75-81.
3-201.11 Compliance with Food Law.*
- Centers for Disease Control, 1987. International outbreak associated with ungutted, salted
whitefish. Morb. Mortal. Wkly. Rep. 36:812-813.
- Goverd, K.A., F.W. Beech, R.P. Hobbs and R. Shannon, 1979. The occurrence and
survival of coliforms and salmonellas in apple juice and cider. J. Appl. Bacteriol. 46:521-530.
- Zhao, T., M.P. Doyle and R.E. Besser, 1993. Fate of enterohemorrhagic Escherichia coli
O157:H7 in apple cider with and without preservatives. Appl. Environ. Microbiol. 59(8): 2526-2530.
3-201.12 Food in a Hermetically Sealed Container.*
- Code of Federal Regulations, Title 21, Parts 108 - Emergency Permit Control,
113 - Thermally Processed Low-acid Foods Packaged in Hermetically Sealed Containers,
and 114 - Acidified Foods.
3-201.13 Fluid Milk and Milk Products.*
- Black, R.E., R.J. Jackson, T. Tsai, M. Medvesky, M. Shaygani, J.C. Feely, K.I.E. MacLeod
and A.M. Wakelee, 1978. Epidemic Yersinia enterocolitica infection due to contaminated
chocolate milk. N. Engl. J. Med. 298:76-79.
- Food and Drug Administration, 1997. Grade "A" Pasteurized Milk Ordinance. U.S.
Department of Health and Human Services, Public Health Service, Washington, DC.
- Potter, M.E., A.F. Kauffmann, P.A. Blake and R.A. Feldman, 1984. Unpasteurized milk:
The hazards of a health fetish. J. Am. Med. Assoc. 252:2048-2052.
3-201.14 Fish.*
- Code of Federal Regulations, Title 21, Part 123 Fish and Fishery Products.
- Engleberg, N.C., J.G. Morris, Jr., J. Lewis, J.P. McMillan, R.A. Pollard and P.A. Blake.
1983. Ciguatera fish poisioning: a major common source outbreak in the U.S. Virgin Islands.
Ann. Intern. Med. 98:336-337.
- Liston, J. 1990. Microbial hazards of seafood consumption. Food Technol. 44(12):56, 58-62.
- Morris, J.G., Jr. 1988. Vibrio vulnificus: A new monster of the deep? Ann. Intern. Med. 109:261-263.
- Taylor, S.L. 1986. Histamine food poisioning: Toxicology and clinical aspects. C.R.C. Crit.
Rev. Toxicol. 17:91-128.
3-201.15 Molluscan Shellfish.*
- Food and Drug Administration, 1997. National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. Public Health Service, Washington, DC.
- Guzewich, J.J. and D.L. Morse, 1986. Sources of shellfish in outbreaks of probable viral
gastroenteritis: Implications for control. J. Food Prot. 49:389-394.
- Sobsey, M.D., C.R. Hackney, R.J. Carrick, B. Ray and M.C. Speck, 1980. Occurrence of
enteric bacteria and viruses in oysters. J. Food Prot. 43:111-128.
3-201.16 Wild Mushrooms.*
- Ammirati, J.F. et al., 1985. Poisonous Mushrooms of the Northern United States and
Canada, University of Minnesota Press, Minneapolis, MN.
- Associated Press, 1997 Cable News Network, Inc. CNN report: poisonous mushrooms
kill Sebastiani wine family member, January 16, 1997.
- Baltimore Sun Newspaper via Associated Press, February 9, 1996 report on girl who
picked deadly mushrooms with family gets liver transplant.
- Chang, S.T. and W.A. Hayes, 1978. The Biology and Cultivation of Edible Mushrooms,
Academic Press, New York. 819 pp.
- Food and Drug Administration, 1987. Food Supplies - Wild mushrooms (6/11/87). Retail
Food Protection Program Information Manual.
- Gecan, J.S., and S.M. Cichowicz. 1993. Toxic mushroom contamination of wild
mushrooms in commercial distribution. J. Food Prot. 56(8):730-734.
- Hoard, R. and K. Hoard, 1980. Poisonous Hallucinogenic Mushrooms, 2nd Ed.,
Homestead Books, Brookfield, NY. 164 pp.
- Lincoff, G. and D. Mitchel, 1977. Toxic and Hallucinogenic Mushroom Poisoning, Van
Nostrand Reinhold Company, New York, 267 pp.
3-201.17 Game Animals.*
- Code of Federal Regulations, Title 50, Part 17 Endangered and Threatened Wildlife and Plants.
- Codex Alimentarius Commission, 1993. Draft Revised Code of Hygienic Practice for
Game (April 1993). Alinorm 93/16A, Appendix IV, pp. 119-149.
- Federal Food, Drug, and Cosmetic Act, as Amended. 21 U.S.C. 201 et seq.
- Federal Meat Inspection Act. 21 U.S.C. 601 et seq.
- Hogue, A.T., D.W. Dreesen, S.S. Greene, A.D. Ragland, W.O. James, E.A. Bereron, L.V.
Cook, M.D. Pratt, and D.R. Martin, 1993. Bacteria on beef briskets and ground beef:
correlation with slaughter volume and antemortem condemnation. J. Food Prot. 56(2): 110-113, 119.
- Poultry Products Inspection Act. 21 U.S.C. 451 et seq.
3-202.11 Temperature.*
- Code of Federal Regulations, Title 7, Part 59, Refrigeration and Labeling Requirements for Shell Eggs. (Currently printed in the Federal Register, 63 (166): 45663-45675)
- Humphrey, T.J., 1994. Contamination of egg shell and contents with Salmonella
enteriditis: a review. International Journal of Food Microbiology, 21(1994) 31-40.
- Mishu, B., J. Koehler, L. Lee, D. Rodrigue, F. Hickman Brenner, P. Blake, and R. Tauxe, 1994. Outbreaks of Salmonella enteritidis infections in the United States, 1985-1991. J. Infect. Dis. 169:547-552.
- Rosenow, E.M. and E.H. Marth, 1987. Growth of Listeria monocytogenes in skim, whole
and chocolate milk, and in whipping cream during incubation at 4,8,13,21 and
35o C. J. Food Prot. 50:452-259.
- St. Louis, M.E., D.L. Morse, M.E. Potter, et al., 1988. The emergence of Grade A eggs as
a major source of Salmonella enteritidis infections: New implications for the control of
salmonellosis. J. Am. Med. Assoc. 259:2103-2107.
3-202.12 Additives.*
- Barlett, P.A., J.G. Morrie, Jr., and J. Spengler, 1982. Foodborne illness associated with
niacin: Report of an outbreak linked to excessive niacin in enriched cornmeal. Public Health Rep. 97:258-260.
- Food and Drug Administration, 1987. Food Supplies - Sulfiting agents on food in retail
food establishments (9/10/87). Retail Food Protection Program Information Manual.
3-202.13 Shell Eggs.*
- Code of Federal Regulations, Title 7, Part 56, Regulations Governing the Grading of Shell
Eggs and U.S. Standards, Grades, and Weight Classes for Shell Eggs.
- Code of Federal Regulations, Title 7, Part 59, Regulations Governing the Inspection of
Eggs and Egg Products.
- Bradshaw, J.G., D.B. Shah, E. Forney, and J.M. Madden, 1990. Growth of Salmonella
enteritidis in yolk of shell eggs from normal and seropositive hens. J. Food Prot. 53 (12):1033-1036.
- Centers for Disease Control, 1988. Update: Salmonella enteritidis infections and
Grade A shell eggs - United States. Morb. Mortal. Wkly. Rep. 37:490-496.
- Gast, R.K. and C.W. Beard, 1990. Production of Salmonella enteritidis - contaminated
eggs by experimentally infected hens. Avian Dis. 34:438-446.
- Kim, C.J., D.A. Emery, H. Rinkle, K.V. Nagaraja, and D.A. Halvorson. 1989. Effect of time
and temperature on growth of Salmonella enteritidis in experimentally inoculated eggs.
Avian Dis. 33:735-742.
- St. Louis, M.E., D.L. Morse, E. Potter, T.M. DeMelfi, J.J. Guzewich, R.V. Tauxe, and P.A.
Blake. 1988. The emergence of Grade A eggs as a major source of Salmonella enteritidis
infections. J. Am. Med. Assoc. 259:2103-2107.
3-202.14 Eggs and Milk Products, Pasteurized.*
- Baker, R.C., S. Hogarty, W. Poon et al., 1983. Survival of Salmonella typhimurium and
Staphylococcus aureus in eggs cooked by different methods. Poultry Sci. 62:1211-1216.
- Cunningham, F.E., 1977. Egg pasteurization, in Egg Science and Technology, 2nd Ed., J.
Stadelman, and O.J. Cotterill (Eds.), AVI Publishing Company, Inc., Westport, CT. pp. 161-186.
- Code of Federal Regulations, Title 7, Part 59, Regulations Governing the Inspection of
Eggs and Egg Products.
- Doyle, M.P., L.M. Meske and E.H. Marth, 1985. Survival of Listeria monocytogenes
during the manufacture and storage of nonfat dry milk. J. Food Prot. 48(9):740.
- Food and Drug Administration, 1997. Grade "A" Pasteurized Milk Ordinance. Public
Health Service, Washington, DC.
- Tacket, C.O., L.B. Dominguez, H.J. Fisher and M.L. Cohen, 1985. An outbreak of
multiple-drug-resistant Salmonella Enteritis from raw milk. J. Am. Med. Assoc. 253:2058-2060.
3-202.16 Ice.*
- Cliver, D.O., 1988. Virus transmission via foods; A scientific status summary by the
Institute of Food Technologists' Expert Panel on Food Safety and Nutrition. Food Technol. 42(10):241-248.
- Jackson, G.L., 1990. Parasitic protozoa and worms relevant to the U.S. Food Technol. 44(5):106-112.
3-202.17 Shucked Shellfish, Packaging and Identification.
- Food and Drug Administration, 1997. National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
Public Health Service, Washington DC.
3-202.18 Shellstock Identification.*
3-202.19 Shellstock, Condition.
- Code of Federal Regulations, Title 21, Part 1240, Control of Communicable Disease.
- Food and Drug Administration, 1997. National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. Public Health Service, Washington, D.C.
- Freudenthal, A.R. and J.L. Jijina. 1988. Potential hazards of Dinophysis to consumers
and shellfisheries. J. Shellfish Res. 7:695-701.
- Klontz, K.C., S. Lieb, M. Schreider, H.T. Janowski, L.M. Baldy and R.A. Gunn. 1988.
Syndromes of Vibrio vulnificus infections: clinical and epidemiological features in Florida
cases 1981-1987. Ann. Intern. Med. 109:318-323.
- Morse, D.L., J.J. Guzewich, J.P. Hanrahan, R. Stricot, M. Shayegani, R. Deible, J.C.
Grabau, N.A. Nowak, J.E. Herrman, G. Cukor and N.R. Blacklow. 1986. Widespread
outbreaks of clam and oyster associated gastroenteritis: Role of Norwalk virus. N. Engl. J.
Med. 314:678-681.
- Nishitani, L. and K. Chew. 1988. PSP toxins in Pacific Coast states: monitoring programs
and effects on bivalve industries. J. Shellfish Res. 1:653-669.
- Rippey, S.R., 1994. Seafood Borne Disease Outbreaks. U.S.Department of Health &
Human Services, Public Health Service, Food and Drug Administration, Office of Seafood, 82 pp.
3-203.11 Molluscan Shellfish, Original Container.
- Food and Drug Administration, 1983. Food Supplies - Special requirements for retaining
shell-stock "tags". (3/29/83), Retail Food Protection Program Information Manual.
3-203.12 Shellstock, Maintaining Identification.*
- Colburn, K.G., C.A. Kaysner, M.M. Wekell, J.R. Matches, C. Abeyta, Jr. and R.F. Stott,
1989. Microbiological quality of oysters (Crassostrea gigas) and water of live holding tanks
in Seattle, WA markets. J. Food Prot. 52(2):100-104.
- Food and Drug Administration, 1997. National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish Shellfish, Washington, D.C.
3-301.11 Preventing Contamination from Hands.*
- Black, R.E., A.C. Dykes, K.E. Anderson et al., 1981. Hand washing to prevent diarrhea in
day care centers. Am. J. Epidemiol. 113:445-451.
- Crisley, F.D. and M.J. Foter. 1965. The use of antimicrobial soaps and detergents for
hand washing in food service establishments. J. Milk Food Technol. 28:278-284.
- Horwood, M.P. and V.A. Minch, 1951. The numbers and types of bacteria found on the
hands of food handlers. Food Res. 16:133-136.
- Humphrey, T.J., K.W. Martin, and A. Whitehead. 1994. Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes. Epidemiol. Infect. 113: 403-409.
- Lowbury, E.J.L., H.A. Lilly and J.P. Bull, 1964. Disinfection of hands: Removal of transient
organisms. Brit. Med. J. 2:230-233.
- Paulson, D.S., 1992. Evaluation of three handwashing modalities commonly employed in
the food processing industry. Dairy Food Environ. Sanit. 12(10):615-618.
- Pether, J.V.S. and R.J. Gilbert, 1971. The survival of salmonellas on finger-tips and
transfer of the organisms to foods. J. Hyg. Camb. 69:673-681.
- Williams, R.E.O., 1963. Healthy carriage of Staphylococcus aureus: Its prevalence and
importance. Bacteriol. Rev. 27:56-71.
3-302.11 Packaged and Unpackaged Food - Separation,
Packaging, and Segregation.*
- Code of Federal Regulations, Title 21, Part 109, Unavoidable Contaminants in Food for
Human Consumption and Food-Packaging Material.
- Dickson, J.S., 1990. Survival and growth of Listeria monocytogenes on beef tissue
surfaces as affected by simulated processing conditions. J. Food Safety 10:165-174.
- Doyle, M.P. and J.L. Schoeni, 1987. Isolation of Escherichia coli O157:H7 from retail
fresh meats and poultry. Appl. Environ. Microbiol. 53:2394-2396.
- Stern, N.J., M.P. Hernandez, L. Blankenship, K.E. Deibel, S. Doors, M.P. Doyle, H. Ng,
M.D. Pierson, J.N. Sofos, H. Sveum and D.C. Westhoff, 1985. Prevalence and distribution of
Campylobacter jejuni and Campylobacter coli in retail meats. J. Food Prot. 48(7):595-599.
3-302.12 Food Storage Containers, Identifed with Common
Name of Food.
3-302.13 Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes.*
- Cunningham, F.E., 1977. Egg pasteurization, in Egg Science and Technology, 2nd Ed., J.
Stadelman, and O.J. Cotterill (Eds.), AVI Publishing Company, Inc., Westport, CT. pp 161-186.
- USDA/ARS. 1969. Egg Pasteurization Manual (ARS 74-48), USDA/ARS Albany, CA
94710. 47 pp.
3-302.14 Protection from Unapproved Additives.*
3-302.15 Washing Fruits and Vegetables.
- Beuchat, L. 1998. Food Safety Issues. Surface Decontamination of Fruits and Vegetables Eaten Raw: A Review. World Health Organization. 42 pp.
- Chia-Min, Lin, Cheng-I Wei*, 1997. Transfer of Salmonella montevideo onto the Interior Surfaces of Tomatoes by Cutting. J. Food Prot. 60(7): 858-863.
- Geldreich, E.E. and R.H. Bordner, 1971. Fecal contamination of fruits and vegtables
during cultivation and processing for market. J. Milk Food Technol. 34:184-195.
- Heisick, J.E., D.E. Wagner, M.L. Nierman and J.T. Peeler, 1989. Listeria spp. found in fresh market produce. Appl. Environ. Microbiol. 55(8):1925-1927.
- Madden, J.M., 1992. Microbial pathogens in fresh produce - the regulatory perspective.
J. Food Prot. 55(10):821-823.
- Satchell, F.B., P. Stevenson, W.H. Andrews, L. Estela and G. Allen, 1990. The survival of
Shigella sonnei in shredded cabbage. J. Food Prot. 53:558-562.
- Steinbrugge, E.S., R.B. Maxcy and M.B. Liewen, 1988. Fate of Listeria monocytogenes
on ready-to-serve lettuce. J. Food Prot. 51:596-599.
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient.
3-303.12 Storage or Display of Food in Contact with Water or Ice.
- Andrews, W.H., C.R. Wilson, P.L. Poelma and A. Romero, 1977. Bacteriological survey of
channel catfish Ictalurus punctatus at the retail level. J. Food Sci. 42:359-364.
3-304.11 Food Contact with Equipment and Utensils.*
- Chia-Min, Lin, Cheng-I Wei*, 1997. Transfer of Salmonella montevideo onto the Interior Surfaces of Tomatoes by Cutting, J. Food Prot. 60(7): 858-863.
- Escartin, E.F., A.C. Ayala and J.S. Lozano, 1989. Survival and growth of Salmonella and
Shigella on sliced fresh fruit. J. Food Prot. 52(7):471-472.
- Golden, G.A., E.J. Rhodehamel and D.A. Kautter, 1993. Growth of Salmonella spp.
in cantaloupe, watermelon, and honeydew melons. J. Food Prot. 56(3):194-196.
- Humphrey, T.J., K.W. Martin, and A. Whitehead. 1994. Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes. Epidemiol. Infect. 113: 403-409.
- Kim, H.U. and J.M. Goepfert, 1971. Occurrence of Bacillus cereus in selected dry food
products. J. Milk Food Technol. 34:12-15.
- Lopes, J.A., 1986. Evaluation of dairy and food plant sanitizers against Salmonella
typhimurium and Listeria monocytogenes. J. Dairy Sci. 69:2791-2796.
- Reida, P., M. Wolff, H.W. Pohls, W. Kuhlmann, A. Legnacher, S. Aleksic, H. Karch, J. Bockemuh. 1994. An Outbreak Due to Enterohemorrhagic Escherichia coli O157/H7 in a Children Day-Care-Center Characterized by Person-to-Person Transmission and Environmental Contamination. Zentralblatt Fur Bakteriologie-International, Int. J. Med. Micro. Vir. Para. Infect. Dis. 28(4): 534-543.
- Scott, Elizabeth, and Sally F. Bloomfield. 1990. The Survival and Transfer of Microbial Contamination via Cloths, Hands, and Utensils. J. Appl. Bacteriol. 68: 271-278.
3-304.12 In-Use Utensils, Between-Use Storage.
- Food and Drug Administration, 1984. Food Preparation - Between-use storage of food
preparation utensils (5/14/84). Retail Food Protection Program Information Manual.
3-304.14 Wiping Cloths, Limitation.
Scott, Elizabeth and Sally F. Bloomfield. 1990. Investigations of the effectiveness of detergent washing, drying and chemical disinfection on contamination of cleaning cloths. J. Appl. Bacteriol. 68: 279-283.
Scott, Elizabeth and Sally F. Bloomfield. 1990. The Survival and Transfer of Microbial Contamination via Cloths, Hands and Utensils. J. Appl. Bacteriol. 68: 271-278.
3-304.15 Gloves, Use Limitation.
- Beezhold, Donald H., David A. Kostyal, and Jeffrey Wiseman. March 1994. The Transfer of Protein Allergens From Latex Gloves. AORN J. 59(3): 605-613.
- Reddy, Sumana, M.D. January 1, 1998. Latex Allergy. Am. Fam. Phys. 57(1): 93-100.
- Schwartz, Howard J., 1995, Latex: A potential hidden “food” allergen in fast food restaurants, J. Allergy Clin. Immunol. 95: 139-140.
- Tomazic, Vesna J., Eric L. Shampaine, Anthony Lamanna, Thomas J. Withrow, Franklin N. Adkinson, Jr., and Robert G. Hamilton. April, 1994. Cornstarch Powder on Latex Products is an Allergen Carrier, J. Allergy Clin. Immunol. 93(4): 751-758.
3-304.17 Refilling Returnables.
- Food and Drug Administration, 1985. Food Protection - Refilling of take-home beverage
containers (8/29/85). Retail Food Protection Program Information Manual.
3-306.13 Consumer Self-Service Operations.*
- Food and Drug Administration, 1984. Food Protection - Customer self-service of bulk food
(4/16/84). Retail Food Protection Program Information Manual.
3-401.11 Raw Animal Foods.*
- Baker, R.C., 1990. Survival of Salmonella enteritidis on and in shelled eggs, liquid
eggs, and cooked egg products. Dairy Food Environ. Sanit. 10(5):273-275.
- Blankenship, L.E. and S.E. Craven, 1982. Campylobacter jejuni survival in chicken meat
as a function of temperature. Appl. Environ. Microbiol. 44(1):88-92.
- Bryan, F.L. and T.W. McKinley, 1979. Hazard analysis and control of roast beef
preparation in foodservice establishments. J. Fod Prot. 42(1):4-18.
- Castellani, A.G., R.R. Clark, M.I. Gibson and D. F. Meisner, 1952. Roasting time and
temperature required to kill food poisoning microorganisms introduced experimentally into
stuffing in turkeys, Food Res. 18:131-138.
- Centers for Disease Control, 1993. Update: Multistate outbreak of Escherichia coli
O157:H7 infections from hamburgers - western United States, 1992, 1993. Morb. Mortal.
Wkly. Rep. 42 (14):258-263.
- Code of Federal Regulations, Title 9, Part 318.10, Prescribed Treatment of Pork and Products Containing Pork to Destroy Trichinae.
- Doyle, M.P. and J.L. Schoeni, 1984. Survival and growth characteristics of Escherichia
coli associated with hemorrhagic colitis. Appl. Environ. Microbiol. 48 (4):855-856.
- Dubey, J.P., A.W. Kotula, A. Sharar, C.D. Andrews, and D.S. Lindsay, 1990. Effect of high temperature on infectivity of Toxoplasma gondii tissue cysts in pork. J. Parasitol., 76 (2):201-204.
- Goodfellow, S.J. and W.L. Brown, 1978. Fate of Salmonella inoculated into beef for
cooking. J. Food Prot. 41(8):598-605.
- Hague, M.A., K.E. Warren, M.C. Hunt, D.H. Kropf, C.L. Kastner, S.L. Stroda, and D.E.
Johnson, 1994. Endpoint Temperature, Internal Cooked Color, and Expressible Juice Color
Relationships in Ground Beef Patties, J. Food Sci. 59(3):465-470.
- Kotula, A.W., K.D. Murell, L. Acosta-Stein and L. Lamb, 1983. Trichinella spiralis: Effect
of high temperature on infectivity in pork. Exp. Parasitol. 56:15-19.
- Line, J.E., A.R. Fain, Jr., A.B. Moran, L.M. Martin, R.V. Lechowich, J.M. Carosella and
W.L. Brown, 1991. Lethality of heat to Escherichia coli O157:H7: D-value and Z-value
determinations in ground beef. J. Food Prot. 54 (10):62-766.
- Shah, D.B., J.G. Bradshaw and J.T. Peeler. 1991. Thermal resistance of egg-associated
epidemic strains of Salmonella enteritidis. J. Food Sci. 56:391-393.
- Smith, J.L., 1994. Taenia solium neurocysticercosis. J. Food Prot. 57(9): 831-844.
- Smith, J. L., 1992. Toxoplasma gondii in meats - a matter of concern? Dairy Food
Environ. Sanit. 12(6):341-345.
- Ward, D.R. and C.R. Hackney, 1991. Microbiology of Marine Food Products. Van
Nostrand Reinhold, New York. 212 pp.
- Webster, R.C. and W.B. Esselen, 1956. Thermal resistance of food poisioning
microorganisms in poultry stuffing. J. Milk Food Technol. 19:209-212.
3-401.12 Microwave Cooking.*
- Aleixa, J.A.G., B. Swaminathan, K.S. Jamesen and D.E. Pratt, 1985. Destruction of
pathogenic bacteria in turkeys roasted in microwave ovens. J. Food Sci. 50:873-875, 880.
- Czechowicz, S.M. 1996. Destruction of Escherichia coli O157:H7 in food and Non-Food Systems by Microwaves. Ph.D. Thesis. University of Minnesota. 241 pages.
- Craven, S.E. and H.S. Lillard, 1974. Effect of microwave heating of precooked chicken on
Clostridium perfringens. J. Food Sci. 39:211-212.
- Dahl, C.A., M.E. Matthews and E.H. Marth, 1980. Fate of Staphylococcus aureus in beef
loaf, potatoes and frozen and canned green beans after microwave heating in a simulated
cook/chill hospital food service system. J. Food Prot. 43:916-923.
- Heddleson, R.A. and S. Doores, 1993. Factors Affecting Microwave Heating of Foods and
Microwave Induced Destruction of Food Pathogens - A Review. J. Food Prot. 57(11)1025-1037.
- Heddleson, R.A., S. Doores, R.C. Anantheswaran, and G.D. Kuhn, 1993. Viability Loss of
Salmonella Species, Staphylococcus aureus, and Listeria monocytogenes in Complex
Foods Heated by Microwave Energy. J. Food Prot. 59(8)813-818.
- Sawyer, C.A., S.A. Biglari, and S.S. Thompson, 1984. Internal end temperature and
survival of bacteria on meats with and without a polyvinylidene chloride wrap during
microwave cooking. J. Food Sci. 49(3):972-973.
- Sawyer, C.A., 1985. Post-processing temperature rise in foods: Hot air and microwave
ovens. J. Food Prot. 48(5):429-434.
3-402.11 Parasite Destruction.*
- Bier, J.W. 1976. Experimental Anisakiasis: Cultivation and Temperaturre Tolerance
Determinations. J. Milk Food Technol. 39:132-137.
- Deardorff, T.L., R.B. Raybourne, R.S. Desowitz, 1986. Behavior and viability of third stage
larvae of Terranova (HA) and Anasakis simplex (Type 1) under coolant conditions. J.Food
Prot. 47:49-52.
- Deardorff, T.L. and R. Throm, 1988. Commercial blast-freezing kills third stage larvae of
Anisakis simplex encapsulated in salmon and rockfish. J. Parasitol. 74:233-250.
- Food and Drug Administration, 1987. Food Preparation - Raw, marinated or partially
cooked fishery products. Retail Food Protection Program Information Manual (8/21/87).
- Food and Drug Administration, 1998. Fish and Fishery Products Hazards and Controls
Guide, Office of Seafood. 276 pp.
- Gustafson, P.V. 1953. The effect of freezing on encysted Anisakis larvae. J. Parasitol. 39:585-588.
- Haigashi, G.I., 1985. Foodborne parasites transmitted to man from fish and other aquatic
foods. Food Technol. 39(3):69-74.
- Jackson, G.L., 1990. Parasitic protozoa and worms relevant to the U.S. Food Technol.
44(5):106-112.
- Kaneko, J., and P. Bartram, 1994. A position paper dated May 25, 1994 submitted to
Dockets Management Branch, U.S. Food and Drug Administration in response to the
proposed FDA HACCP program for seafood. See Part 4: Critical Review of FDA Position on
Parasite Hazards in Tuna.
- Ronald, K., 1960. The effects of physical stimuli on larval stages of Terranova
decipiens. Can. J. Zool. 38:623-642.
- Ruitenberg, E.J., 1970. Anisakiasis: Pathogenesis, Serodiagnosis and Control.
University of Utrecht, Netherlands. 138 pp.
3-402.12 Records, Creation, and Retention.
3-403.11 Reheating for Hot Holding.*
- Bennett, R.W. and M.R. Berry, 1987. Serological activity and in vitro toxicity of
Staphylococcus aureus enterotoxins A and D in selected canned foods. J. Food Sci. 52:416-418.
- Bradshaw, J.G., J.T. Peeler and R.M. Twedt, 1979. Thermal inactivation of Clostridium
botulinum toxins types A and B in buffer, and beef and mushroom patties. J. Food Sci. 44(6):1653-1657.
- Craven, S.E., 1980. Growth and sporulation of Clostridium perfringens in foods. Food
Technol. 34(4):80-87.
- Food Refrigeration & Process Engineering Research Centre, reporting period 1 March 95
to 1 August 96. Determination of unsatisfactory temperature distributions within foods
heated in microwave ovens. Measurement and Testing Programme (MTP), Framework 3,
Part 2, contract number MATI-CT 940014, University of Bristol, UK.
- Heddleson, R.A., S. Doores, R.C. Anantheswaran, and G.D. Kuhn, 1993. Viability Loss of
Salmonella Species, Staphylococcus aureus, and Listeria monocytogenes in Complex
Foods Heated by Microwave Energy. J. Food Prot. 59(8)813-818.
- Johnson, K.M., C.L. Nelson and F.F. Busta, 1983. Influence of temperature on
germination and growth of spores of emetic and diarrheal strains of Bacillus cereus in
growth medium and in rice. J. Food Sci. 48:286-287.
- Licciardello, J.J., C.A. Ribich, J.T.R. Nickerson and S.A. Goldblith, 1967. Kinetics of the
thermal inactivation of type E Clostridium botulinum toxin. Appl. Microbiol. 15(2):344-349.
- Roy, R.J., F.F. Busta and D.R. Thompson, 1981. Thermal inactivation of Clostridium
perfringens after growth at several constant and linearly rising temperatures. J. Food Sci.
46:1586-1591.
- Woodburn, M.J., E. Somers, J. Rodriguez and E.J. Schantz, 1979. Heat inactivation rates
of botulism toxin A, B, E, and F in some foods and buffers. J. Food Sci. 44:1658-1661.
3-501.11 Frozen Food.
3-501.12 Potentially Hazardous Food, Slacking.
3-501.13 Thawing.
- Bryan, F.L. and T.W. McKinley, 1974. Prevention of foodborne illness by time-temperature
control of thawing, cooking, chilling and reheating of turkeys in school lunch kitchens. J. Milk
Food Technol. 37:420-429.
3-501.14 Cooling.*
- Blankenship, L.C., S.E. Craven, R.G. Leffler and C. Custer, 1988. Growth of Clostridium
perfringens in cooked chili during cooling. Appl. Environ. Microbiol. 54(5):1104-1108.
- Bryan, F.L., 1974. Identifying Foodborne Disease Hazards in Food Service Establishments. J. Environ. Health 36(6):537-540.
- Bryan, F.L., 1979. Prevention of Foodborne Diseases in Food Service Establishments. J. Environ. Health 41(4):198-206.
- Dickerson, R.W., Jr. and R.B. Read, Jr., 1973. Cooling rates of foods. J. Milk Food
Technol. 36(3):167-171.
- Lewis, M.N., H.H. Weisner and A.R. Winter, 1953. Bacterial growth in chicken salad. J.
Am. Diet. Assoc. 29:1094-1099.
- Longrée, K. and J.C. White, 1955. Cooling rates and bacterial growth in food prepared
and stored in quantity. I. Broth and white sauce. J. Am. Diet. Assoc. 31:124-132.
3-501.15 Cooling Methods.
- Bryan, F.L., 1990. Application of HACCP to ready-to-eat chilled foods. Food Technol.
45(7):7077.
- Rollin, J.L. and M.E. Matthews, 1977. Cook-chill foodservice systems: Temperature
histories of a cooked beef product during the chilling process. J. Food Prot. 40:782-784.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.*
- Abdul-Raouf, U.M., L.R. Beauchat and M.S. Ammar, 1993. Survival and growth of
Escherichia coli:O157:H7 in ground roasted beef as affected by pH, acidulants, and
temperature. Appl. Environ. Microbiol. 59(8):2364-2368.
- Angelotti, R., M.J. Foter and K.L. Lewis, 1961. Time-temperature effects on Salmonellae
and Staphylococci in foods. II. Behavior in warm holding temperatures. Am. J. Public Health 51:76-88.
- Brown, D.F. and R.M. Twedt, 1972. Assessment of the sanitary effectiveness of
holding temperatures on beef cooked at low temperature. Appl. Microbiol. 24: 599-603.
- Doyle, M.P., N.J. Bains, J.L. Schoeni and E.M. Foster, 1982. Fate of Salmonella
typhimurium and Staphylococcus aureus in meat salads prepared with mayonnaise.
J. Food Prot. 45:152-156.
- Makukutu, C.A. and R.K. Guthrie, 1986. Survival of Escherichia coli in food at hot-holding temperatures. J. Food Prot. 49(7):496-499.
- Seals, J.E., J.D. Snyder, T.A. Edell et al., 1981. Restaurant associated botulism:
transmission by potato salad. Am. J. Epidemiol. 113:436-444.
- Solomon, H.M. and D.A. Kautter, 1988. Outgrowth and toxin production by Clostridium
botulinum in bottles of chopped garlic. J. Food Prot. 51(11):862-865.
- Strong, D.H. and N.M. Ripp, 1967. Effect of cooking and holding on hams and turkey rolls
contaminated with Clostridium perfringens. Appl. Microbiol. 15:1172-1177.
- Willardsen, R.R., F.F. Busta, C.E. Allen and L.B. Smith, 1978. Growth and survival of
Clostridium perfringens during constantly rising temperatures. J. Food Sci. 43:470-475.
3-501.17 Ready-to-Eat, Potentially Hazardous Food,
Date Marking.*
3-501.18 Ready-to-Eat, Potentially Hazardous Food,
Disposition.*
- Palumbo, S.A., 1986. Is refrigeration enough to restrain foodborne pathogens?
J. Food Prot. 49(12):1003-1009.
- Rosso, L., Bajard, S. Flandrois, J.P. Lahellec, C., Fournaud, J. and Veit, P., 1996.
Differential Growth of Listeria monocytogenes at 4 and 8oC: Consequences for the Shelf Life
of Chilled Products, J. Food Prot. 59:944-949.
- Steinbruegge, E.D., R.B. Maxcy and M.B. Liewen, 1988. Fate of Listeria monocytogenes
on ready to serve lettuce. J. Food Prot. 51:596-599.
- USDA ARS Eastern Regional Research Center, Pathogen Modeling Program, Version 4.0,
1994. Microbial Food Safety Research Unit, Philadelphia, PA.
3-501.19 Time as a Public Health Control.*
- Johnson, K.M., C.L. Nelson and F.F. Busta, 1983. Influence of temperature on
germination and growth of spores of emetic and diarrheal strains of Bacillus cereus in
growth medium and in rice. J. Food Sci. 48:286-287.
- Solomon, H.M. and D.A. Kautter, 1986. Growth and toxin production by Clostridium
botulinum in sauteed onions. J. Food Prot. 49(10):618-620.
- Solomon, H.M. and D.A. Kautter, 1988. Outgrowth and toxin production by Clostridium
botulinum in bottled chopped garlic. J. Food Prot. 51(11):862-865.
- Tatini, S.R., 1973. Influence of food environments on growth of Staphylococcus
aureus and production of various enterotoxins. J. Milk Food Technol. 36(11):559-563.
3-502.11 Variance Requirement.*
- Barber, F.E. and R.H. Deibel, 1972. Effect of pH and oxygen tension on Staphylococcal
growth and enterotoxin formation in fermented sausage. Appl. Microbiol. 24:891-898.
- Dickerson, R.W. and R.B. Read. 1968. Calculations and measurement of heat transfer in
foods. Food Technol. 22:1533.
- Dickerson, R.W. and R.B. Read, 1973. Cooling rates in foods. J. Milk Food Technol. 36(3):167-171.
- National Advisory Committee on Microbiological Criteria for Foods, 1992. Hazard analysis
and critical control point system. Int. J. Food Microbiol. 16:1-23.
- Pierson, M.D. and D. A. Corlett Jr. (Eds.) 1992. HACCP Principles and Applications. Van
Nostrand Reinhold, New York. 212 pp.
- Shigehisa, T., T. Nakagami and S. Taji, 1985. Influence of heating and cooling rates on
spore germination and growth of Clostridium perfringens in media and in roast beef. Jpn.
J. Vet. Sci. 47(2):259.
- Snyder, O.P., Jr., 1986. Applying the Hazard Analysis and Critical Control Points system
in foodservice and foodborne illness prevention. J. Foodservice Systems 4:125-131.
- Sperber, W.H., 1982. Requirements of Clostridium botulinum for growth and toxin
production. Food Technol. 36(12):89-94.
- Tanaka, N., 1982. Challenge of pasteurized process cheese spreads with Clostridium
botulinum using in-process and post-process inoculation, J. Food Prot. 45:1044-1050.
- Troller, J.A., 1972. Effect of water activity on enterotoxin A production and growth of
Staphylococcus aureus. Appl. Microbiol. 24(3):440-443.
3-502.12 Reduced Oxygen Packaging, Criteria.*
- Association of Food and Drug Officials, 1990. Retail guidelines - Refrigerated foods in
reduced oxygen packages. J. Assoc. Food Drug Offic. 54(5):80-84.
- Bennett, R.W. and W.T. Amos, 1982. Staphylococcus aureus growth and toxin
production in nitrogen packed sandwiches. J. Food Prot. 45(2):157-161.
- Berrang, M.E., R.E. Brackett and L.R. Beuchat, 1989. Growth of Listeria monocytogenes
on fresh vegetables under controlled atmosphere. J. Food Prot. 52:702-705.
- Code of Federal Regulations, Title 9, Part 318.7, Approval of substances for use in the
preparation of products.
- Code of Federal Regulations, Title 9, Part 381.147, Restrictions on the use of substances in poultry products.
- Conner, D.E., V.N. Scott, D.T. Bernard and D.A. Kautter, 1989. Potential Clostridium
botulinum hazards associated with extended shelf-life refrigerated foods: A review. J. Food
Safety 10:131-153.
- Davis, H., J.P. Taylor, J.N. Perdue, G.N. Stelma, Jr., J.M. Humphreys, Jr., R. Roundtree
III, and K.D. Greene, 1988. A shigellosis outbreak traced to commercially distributed
shredded lettuce. Am. J. Epidemiol. 128(6):1312-1321.
- Gill, C.O. and K.M. Delacy, 1991. Growth of Escherichia coli and Salmonella
typhimurium on high-pH beef packaged under vacuum or carbon dioxide. Int. J. Food Microbiol. 13:21-30.
- Grau, F.H. and P.B. Vanderline, 1990. Growth of Listeria monocytogenes on vacuum
packaged beef. J. Food Prot. 53:739-741, 746.
- Juneja, Vijay, Stefan T. Martin and Gerald M. Sapers, 1998. Control of Listeria monocytogenes in Vacuum-Packaged Pre-Peeled Potatoes. J. Food Science 63(5):911-914.
- Kautter, D.A., 1964. Clostridium botulinum type E in smoked fish. J. Food Sci.
29:843-849.
- Marth, Elmer H., 1998. Extended Shelf Life Refrigerated Foods: Microbiological Quality and Safety. Food Technology 5(2):57-62.
- New York Department of Agriculture and Markets, 1993. Guidelines for Reduced Oxygen
Packaging at Retail. Division of Food Safety and Inspection, 1 Winners Circle, Albany, NY 12235, 2 pp.
- Nolan, D.A., D.C. Chamblin, and J.A. Troller, 1992. Minimal water activity for growth and
survival of Listeria monocytogenes and Listeria innocua. Int. J. Food Microbiol. 16:323-335.
- Refrigerated Foods and Microbiological Criteria Committee of the National Food Processors Association, 1988. Factors to be Considered in Establishing Good Manufacturing Practices for the Production of Refrigerated Foods. Dairy and Food Sanitation, 8(6):288-291.
- Refrigerated Foods and Microbiological Criteria Committee of the National Food Processors Association, 1988. Safety Considerations for New Generation Refrigerated Foods. Dairy and Food Sanitation, 8(1):5-7.
3-601.11 Standards of Identity.
3-601.12 Honestly Presented.
3-602.11 Food Labels.
3-602.12 Other Forms of Information.
3-603.11 Consumption of Raw or Undercooked Animal Foods.*
- Centers for Disease Control, 1993. Update: Multistate outbreak of Escherichia coli
O157:H7 infections from hamburgers - western United States, 1992,1993. Morb. Mortal.
Wkly. Rep. 42(14):258-263.
- Morris, J.G., Jr. 1988. Vibrio vulnificus: A new monster of the deep? Ann. Intern. Med.
109:261-263.
- Potter, M.E., A.F. Kauffmann, P.A. Blake and R.A. Feldman, 1984. Unpasteurized milk:
The hazards of a health fetish. J. Am. Med. Assoc. 252:2048-2052.
- St. Louis, M., et al. 1988. The emergence of Grade A eggs as a major source of
Salmonella enteritidis infections. J. Am. Med. Assoc. 259:2103-2107.
- Tacket, C.O., L.B. Dominguez, H.J. Fisher, and M.L. Cohen, 1985. An outbreak of
multiple-drug-resistant Salmonella enteritidis from raw milk. J. Am. Med. Assoc. 253:2058-2060.
3-801.11 Pasteurized Foods, Prohibited Reservice, and Prohibited Food.*
- Besser, R.E., S.M. Lett, J.T. Webber, M.P. Doyle, T.J. Barrett, J.G. Wells, and P.M.
Griffin, 1993. An Outbreak of Diarrhea and Hemolytic Uremic Syndrome From Escherichia
coli O157H:7 in Fresh-Pressed Apple Cider. J. Am. Med. Assoc., 269(17):2217-2220.
- Conner, D.E., and J.S. Kotrola. Growth and Survival of Escherichia coli O157H:7 under
Acidic Conditions. Applied and Environmental Microbiology, January, 1995, pp. 382-385.
- Goverd, K.A., F.W. Beech, R.P. Hobbs and R. Shannon, 1979. The occurrence and
survival of coliforms and salmonellas in apple juice and cider. J. Appl. Bacteriol. 46:521-530.
- Humphrey, T.J., K.W. Martin, and A. Whitehead. 1994. Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes. Epidemiol. Infect. 113: 403-409.
- Miller, L.G., and C.W. Kaspar, 1994. Escherichia coli O157:H7 Acid Tolerance and
Survival in Apple Cider. J. Food Pro. 57(6):460-464.
- Zhao, T., M.P. Doyle and R.E. Besser, 1993. Fate of enterohemorrhagic Escherichia coli
O157:H7 in apple cider with and without preservatives. Appl. Environ. Microbiol. 59(8): 2526-2530.
Chapter
4
Equipment, Utensils, and Linens
|
4-101.14 Copper, Use Limitation.*
- Low, B.A., J.M. Donahue, and C.B. Bartley, 1996. FINAL REPORT - A STUDY ON
BACKFLOW PREVENTION ASSOCIATED WITH CARBONATORS. NSF, International, Ann
Arbor, MI. pp. 18-20.
- Peterson, C.S., 1979. Microbiology of Food Fermentation, 2nd Ed. AVI Publishing Co.,
Inc., Westport, Connecticut, pp. 288-293.
4-101.16 Sponges, Use Limitation.
- Enriquez, C.E., R. Enriquez-Gordillo, D.I. Kennedy, and C.P. Gerba, January, 1997.
Bacteriological Survey of Used Cellulose Sponges and Cotton Dishcloths from Domestic
Kitchens. Dairy, Food and Environmental Sanitation, Vol. 17, No. 1, Pages 20-24.
4-101.17 Lead in Pewter Alloys, Use Limitation.
- American Society for Testing and Materials, 1992. Annual Book of ASTM Standards
Volume 02.04. ASTM, Philadelphia, PA. 414-416.
4-101.19 Wood, Use Limitation.
- Abrishami, S.H., B.D. Tall, T.J. Bruursema, P.S. Epstein and D.B. Shah. Bacterial
Adherence and Viability on Cutting Board Surfaces. Department of Microbiology, NSF
International, Ann Arbor, MI and Division of Microbiological Studies, Center for Food Safety
and Applied Nutrition, U.S. Food and Drug Administration, Washington, D.C. Journal of
Food Safety 14 (1994) 153-172.
- Agricultural Research Service, U.S. Department of Agriculture. ARS Affirms Plastic
Cutting Board Policies. Food Chemical News, December 6, 1993, pp. 56-57.
4-501.114 Manual and Mechanical Warewashing Equipment,
Chemical Sanitization -
Temperature, pH, Concentration, and Hardness.*
- Miller, M.P., Principal Investigator, 1984. Relationship of Factors Affecting Bactericidal
Effectiveness of Chlorine Sanitizing Solutions. Final Report. National Sanitation
Foundation, Ann Arbor, MI., subcontract No. 9013-092-108-H0620-101; Booz, Allen &
Hamilton, Inc. contract No. 223-80-2295.
- Miller, M.P., Principal Investigator, 1985. Relationship of Factors Affecting Bactericidal
Effectiveness of Chlorine Sanitizing Solutions. Addendum to Final Report. National
Sanitation Foundation, Ann Arbor, MI., subcontract No. 9013-092-108-H0620-101; Booz,
Allen & Hamilton, Inc. contract No. 223-80-2295.
- National Sanitation Foundation, Ann Arbor, MI. November, 1990. Report on the Bacterial
Effectiveness of a Chlorine Sanitizing Solution at Contact Times of Less than Ten Seconds.
Purchase Order #FDA 665531-00-90-RB.
4-602.11 Equipment Food-Contact Surfaces and Utensils.*
- Tauxe, R.V., M.D., Chief, Foodborne and Diarrheal Diseases Branch, Division of Bacterial
and Mycotic Diseases, National Center for Infectious Disease and M.L. Cohen, M.D.,
Director, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases,
memo dated January 10, 1996 re: "Bacterial Contamination of Iced Tea," to State and
Territorial Epidemiologists and State and Territorial Public Health Laboratory Directors.
Memo includes two fact sheets by the Tea Association of the U.S.A., Inc.
4-603.17 Returnables, Cleaning for Refilling.*
- Food and Drug Administration, 1985. Food Protection - Refilling of take-home beverage
containers (8/29/85). Retail Food Protection Program Information Manual.
4-703.11 Hot Water and Chemical.*
- Miller, M.P., Principal Investigator, 1984. Relationship of Factors Affecting Bactericidal
Effectiveness of Chlorine Sanitizing Solutions. Final Report. National Sanitation
Foundation, Ann Arbor, MI., subcontract No. 9013-092-108-H0620-101; Booz, Allen &
Hamilton, Inc. contract No. 223-80-2295.
- Miller, M.P., Principal Investigator, 1985. Relationship of Factors Affecting Bactericidal
Effectiveness of Chlorine Sanitizing Solutions. Addendum to Final Report. National
Sanitation Foundation, Ann Arbor, MI., subcontract No. 9013-092-108-H0620-101; Booz,
Allen & Hamilton, Inc. contract no. 223-80-2295.
- National Sanitation Foundation, Ann Arbor, MI. November, 1990. Report on the Bacterial
Effectiveness of a Chlorine Sanitizing Solution at Contact Times of Less than Ten Seconds.
Purchase Order #FDA 665531-00-90-RB.
Chapter
5
Water, Plumbing, and Waste
|
- Building Officials and Code Administrators International, Inc. The BOCA National
Plumbing Code/1993, Country Club Hills, IL. 110pp.
- International Association of Plumbing and Mechanical Officials. Uniform Plumbing Code,
1994 Edition, Walnut, CA. 441pp.
- National Association of Plumbing-Heating-Cooling Contractors. 1993 National Standard
Plumbing Code - Illustrated, Falls Church, VA. 439pp.
- Southern Building Code Congress International, Inc. 1994 Standard Plumbing Code and
1995 Revisions, Birmingham, AL. 296pp.
6-202.15 Outer Openings, Protected.
- National Fire Protection Association, “NFPA 101® Code for Safety to Life from Fire in Buildings and Structures, 1994 Edition.”
- National Fire Protection Association, “Handbook to the NFPA 101® Code for Safety to Life from Fire in Buildings and Structures, 1994 Edition.”
6-303.11 Intensity.
- Illuminating Engineering Society of North America, 1993. Lighting Handbook, 8th Ed.,
IESNA Publications Dept., New York, NY. 900+pp.
Home |
Food Code
Hypertext updated by ear/dms 1999-SEP-07