FDA Procedures for Standardization and Certification
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Cover Memo
Contents
Expanded Contents
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FOODBORNE ILLNESS INTERVENTIONS & RISK FACTORS |
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| 1. | DEMONSTRATION OF KNOWLEDGE | |||||||||
| 2-101.11 | Assignment - responsibility* | |||||||||
| 2-102.11(C)(1) and (15) | Demonstration - knowledge* | |||||||||
| 2-103.11 | Person in charge - duties | |||||||||
| 2. | EMPLOYEE HEALTH | |||||||||
| 2-201.11(c)(2) and (3) | Responsibility of the person in charge to require reporting by food employees and applicants* | |||||||||
| 2-201.12 | Exclusions and restrictions* | |||||||||
| 2-201.13 | Removal of exclusions and restrictions | |||||||||
| 2-201.14 | Responsibility of a food employee or an applicant to report to the person in charge* | |||||||||
| 2-201.15 | Reporting by the person in charge* | |||||||||
| 3. | CONSUMER ADVISORY* | |||||||||
| 3-603.11 | Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens* | |||||||||
| 4. | FOOD FROM APPROVED SOURCE | |||||||||
|
A. |
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* | |||||||||
| 3-202.110 | Prepackaged Juice - Treated | |||||||||
| 3-202.14 | Eggs and milk products, pasteurized* | |||||||||
| 5-101.13 | Bottled drinking water* | |||||||||
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B. |
All shellfish from NSSP listed sources/ no recreationally caught shellfish received or sold* | |||||||||
| 3-201.14 | Fish* | |||||||||
| 3-201.15 | Molluscan shellfish* | |||||||||
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C. |
Game and wild mushrooms approved by regulatory authority* | |||||||||
| 3-201.16 | Wild mushrooms* | |||||||||
| 3-201.17 | Game animals* | |||||||||
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D. |
Food received at proper temperatures / protected from contamination during transportation and receiving / safe and unadulterated food* | |||||||||
| 3-202.11 | Temperature* | |||||||||
| 3-202.15 | Package integrity* | |||||||||
| 3-101.11 | Safe, unadulterated, and honestly presented* | |||||||||
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E. |
Shellstock tags retained for 90 days from the date the container is emptied* | |||||||||
| 3-202.18 | Shellstock identification* | |||||||||
| 3-203.12 | Shellstock, maintaining identification* | |||||||||
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F. |
Written documentation of parasite destruction maintained for fish products for 90 days | |||||||||
| 3-402.11 | Parasite destruction* | |||||||||
| 3-402.12 | Records, creation and retention | |||||||||
| 5. | TIME / TEMPERATURE CONTROLS | |||||||||
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5.1 |
Inadequate Cook* | |||||||||
|
A. |
Raw eggs broken on request and prepared for immediate service, cooked to 63 °(145 °F) for 15 seconds. Raw eggs broken, but not prepared for immediate service, cooked to 68 °C (155 °F) for 15 seconds | |||||||||
| 3-401.11(A)(1)(2) | Raw animal foods* | |||||||||
|
B. |
Comminuted fish, meats, and game animals cooked 68 °C (155 °F) for 15 seconds | |||||||||
| 3-401.11(A)(2) | Raw animal foods* | |||||||||
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C. |
Pork roasts and beef roasts, including formed roasts, cooked to 54 °C (130 °F) for 112 minutes or as chart specified and according to oven parameters per chart | |||||||||
| 3-401.11(B)(1)(2) | Raw animal foods* | |||||||||
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D. |
Ratites, and injected meats cooked to 68 °C (155 °F) for 15 seconds | |||||||||
| 3-401.11(A)(2) | Raw animal foods* | |||||||||
|
E. |
Poultry; stuffed fish/meat/pasta/poultry/ratites; or stuffing containing fish, meat, poultry, or ratites cooked to 74 °C (165 °F) for 15 seconds | |||||||||
| 3-401.11(A)(3) | Raw animal foods* | |||||||||
|
F. |
Wild game animals cooked to 74 °C (165 °F) for 15 seconds | |||||||||
| 3-401.11(A)(3) | Raw animal foods* | |||||||||
|
G. |
Whole-muscle, intact beef steaks cooked to surface temperature of 63 °C (145 °F) on top and bottom. Meat surfaces has a cooked color | |||||||||
| 3-401.11(C)(3) | Raw animal foods* | |||||||||
|
H. |
Raw animal foods rotated, stirred, covered, and heated to 74 °C (165 °F) in microwave. Food stands covered for 2 minutes after cooking | |||||||||
| 3-401.12 | Microwave cooking* | |||||||||
|
I. |
All other raw animal foods cooked to 63 °C (145 °F) for 15 seconds | |||||||||
| 3-401.11(A)(1)(b) | Raw animal foods* | |||||||||
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5.2 |
Reheating for Hot Holding* | |||||||||
|
A. |
PHF that is cooked and cooled on the premises is rapidly reheated to 74 °C (165 °F) for 15 seconds for hot holding. | |||||||||
| 3-403.11(A)&(D) | Reheating for hot holding* | |||||||||
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B. |
Food reheated to 74 °C (165 ° F) or higher in a microwave | |||||||||
| 3-403.11(B) | Reheating for hot holding* | |||||||||
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C. |
Commercially processed RTE food reheated to 60 °C (140 °F) or above for hot holding. | |||||||||
| 3-403.11(C) | Reheating to 60 °C for hot holding* | |||||||||
|
D. |
Remaining unsliced portions of roasts reheated for hot holding using minimum oven parameters | |||||||||
| 3-403.11(E) | Reheating for hot holding* | |||||||||
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5.3
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Treating juice | |||||||||
| 3-403.11 | Juice packaged on site - treated or labeled | |||||||||
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5.4 |
Cooling* | |||||||||
|
A. |
Cooked PHF cooled from 60 °C (140 °F) to 21 °C (70 °F) within 2 hours and from 60°C (140°F) to 7 °C / 5 °C (45 °F / 41 °F) or below within 6 hours | |||||||||
| 3-501.14(A) | Cooling* | |||||||||
|
B. |
PHF (from ambient temperature ingredients) cooled to 7 °C / 5 °C (45 °F / 41 ° F) or below within 4 hours | |||||||||
| 3-501.14(B) | Cooling* | |||||||||
|
C. |
Foods received at a temperature according to law cooled to 7 °C / 5 °C (45 °F / 41 ° F) within 4 hours | |||||||||
| 3-501.14(C) | Cooling* | |||||||||
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D.
|
After receiving, raw shell eggs stored in ambient air temperature of 7 °C (45 °F) | |||||||||
| 3-501.14(D) | Storing shell eggs | |||||||||
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5.5 |
PHF Cold & Hot Holding* | |||||||||
|
A. |
PHF maintained at 7 °C / 5 ° C (45 °F / 41 °F) or below, except during preparation, cooking, cooling or when time is used as a public health control | |||||||||
| 3-501.16(A)(2) | PHF, cold holding* | |||||||||
|
B. |
PHF maintained at 60 °C (140 °F) or above, except during preparation, cooking, or cooling or when time is used as a public health control | |||||||||
| 3-501.16(A)(1) | PHF, hot holding* | |||||||||
|
C. |
Roasts held at a temperature of 54 °C (130 °F) or above | |||||||||
| 3-501.16(A)(1) | PHF, hot holding* | |||||||||
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D. |
Untreated shell eggs stored in ambient air temperature of 7°C (45°F) | |||||||||
| 3-501.16(B) | Storing shell eggs | |||||||||
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5.6 |
Date Marking & Discarding* | |||||||||
|
A. |
Date marking for RTE, PHF prepared on site or opened commercial container held for more than 24 hours | |||||||||
| 3-501.17 | RTE, PHF, date marking* | |||||||||
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B. |
Discarding RTE, PHF prepared on site or opened commercial
container held at  5 °C(41
°F) for 7 days or  5
°C - 7 °C (41 °F - 45 °F) for 4 days or discard |
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| 3-501.18 | RTE, PHF, disposition* | |||||||||
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5.7 |
Time* | |||||||||
| Time as a Public Health Control* | ||||||||||
| 3-501.19 | Time as a public health control* | |||||||||
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6. |
FOOD & FOOD PREPARATION FOR HIGHLY SUSCEPTIBLE POPULATIONS* | |||||||||
|
A. |
Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served | |||||||||
| 3.801.11(A) | Prohibited food, treated juice / warning label* | |||||||||
|
B. |
Use pasteurized eggs in recipes if eggs are undercooked; and if eggs are combined unless: cooked to order & immediately served; used immediately before baking and thoroughly cooked; or a HACCP plan controls Salmonella Enteritidis | |||||||||
| 3-801.11(B)&(E) | Pasteurized eggs* | |||||||||
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C. |
Raw or partially cooked animal food and raw seed sprouts not served | |||||||||
| 3-801.11(D) | Prohibited food* | |||||||||
|
D. |
Unopened food package not re-served | |||||||||
| 3.801.11(C) | Prohibited food* | |||||||||
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7. |
PROTECTION FROM CONTAMINATION* | |||||||||
|
A. |
Separating raw animal foods from RTE food and separating raw animal foods from cooked RTE food | |||||||||
| 3-302.11(A)(1) | Packaged & unpackaged food - separation, packaging, & segregation* | |||||||||
|
B. |
Raw animal foods separated from each other during storage, preparation, holding, and display | |||||||||
| 3-302.11(A)(2) | Packaged & unpackaged food - separation, packaging, & segregation* | |||||||||
|
C. |
Food protected from contamination -- critical items | |||||||||
| 3-302.11(A) | Packaged & unpackaged food - separation, packaging, & segregation* | |||||||||
| 3-306.13 | Consumer self-service operations* | |||||||||
| 3-304.11 | Food contact with equipment and utensils* | |||||||||
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D. |
After being served or sold to a consumer, food is not re-served | |||||||||
| 3-306.14(A)(B) | Returned food and reservice of food* | |||||||||
|
E. |
Discarding or reconditioning unsafe, adulterated or contaminated food* | |||||||||
| 3-701.11 | Discarding or reconditioning unsafe, adulterated or contaminated food* | |||||||||
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8. |
FOOD-CONTACT SURFACES | |||||||||
| 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 | Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness* | |||||||||
| 4-501.115 | Manual warewashing equipment, chemical sanitization using detergent - sanitizers | |||||||||
| 4-601.11(A) | 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 | |||||||||
| 4-701.10 | Sanitization of equipment and utensils - food-contact surfaces and utensils - NONDEBITABLE ITEM | |||||||||
| 4-702.11 | Sanitization of equipment and utensils - before use after cleaning - frequency* | |||||||||
| 4-703.11 | Hot water and chemical* | |||||||||
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9. |
PROPER, ADEQUATE HANDWASHING | |||||||||
| 2-301.11 | Clean condition - hands and arms* | |||||||||
| 2-301.12 | Cleaning procedure* | |||||||||
| 2-301.14 | When to wash* | |||||||||
| 2-301.15 | Where to wash | |||||||||
| 2-301.16 | Hand sanitizers | |||||||||
|
10. |
GOOD HYGIENIC PRACTICES* | |||||||||
| 2-401.11 | Eating, drinking, or using tobacco* | |||||||||
| 2-401.12 | Discharges from the eyes, nose and mouth* | |||||||||
| 3-301.12 | Preventing contamination when tasting* | |||||||||
|
11. |
PREVENTION OF CONTAMINATION FROM HANDS* | |||||||||
| 3-301.11 | Preventing contamination from hands* | |||||||||
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12. |
HANDWASH FACILITIES | |||||||||
|
A. |
Handwash facilities conveniently located and accessible for employees* | |||||||||
| 5-203.11 | Handwashing facilities - numbers and capacities* | |||||||||
| 5-204.11 | Handwashing facilities - location and placement* | |||||||||
| 5-205.11 | Using a handwashing facility - operation and maintenance | |||||||||
| 6-301.10 | Minimum number - NONDEBITABLE ITEM | |||||||||
| 6-501.18 | Maintaining and using handwashing facilities | |||||||||
|
B. |
Handwash facilities supplied with hand cleanser / sanitary towels / hand drying devices | |||||||||
| 6-301.11 | Hand washing cleanser, availability | |||||||||
| 6-301.12 | Hand drying provision | |||||||||
| 6-301.13 | Handwashing aids and devices, use restrictions | |||||||||
| 6-301.14 | Handwashing signage | |||||||||
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13. |
CHEMICAL | |||||||||
|
A. |
If additives are used, no unapproved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption* | |||||||||
| 3-202.12 | Additives* | |||||||||
| 3-302.14 | Protection from unapproved additives* | |||||||||
|
B. |
Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies*, and other personal care items properly identified, stored and used | |||||||||
| 7-207.12 | Refrigerated medicines, storage* | |||||||||
| 7-208.11 | Storage - first aid supplies* | |||||||||
| 7-209.11 | Storage - other personal care items | |||||||||
| Stock and retail sale of poisonous or toxic material | ||||||||||
| 7-101.11 | Identifying information, prominence - original containers* | |||||||||
| 7-102.11 | Common name - working containers* | |||||||||
| Operational supplies and applications | ||||||||||
| 7-201.11 | Separation - storage* | |||||||||
| 7-202.11 | Restriction - presence and use* | |||||||||
| 7-202.12 | Conditions of use* | |||||||||
| 7-203.11 | Poisonous or toxic material containers - prohibitions* | |||||||||
| 7-204.11 | Sanitizers, criteria - chemicals* | |||||||||
| 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 - lubricants* | |||||||||
| 7-206.11 | Restricted use pesticides, criteria* | |||||||||
| 7-206.12 | Rodent bait stations* | |||||||||
| 7-206.13 | Tracking powders, pest control and monitoring* | |||||||||
| 7-207.11 | Restriction and storage - medicines* | |||||||||
|
C. |
Poisonous or toxic materials held for retail sale properly stored* | |||||||||
| 7-301.11 | Separation - storage and display (Separation is to be by spacing or partitioning)* | |||||||||
|
14. |
CONFORMANCE WITH APPROVED/REQUIRED PROCEDURES* | |||||||||
|
A.
|
3-502.11 | Variance & HACCP plan required for ROP with 1 barrier*. | ||||||||
| 8-103.12 | Conformance with Required Procedures*. | |||||||||
|
B.
|
3-502.12 | Conducting reduced oxygen packaging with 2 barriers - HACCP plan required* | ||||||||
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GOOD RETAIL PRACTICES |
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PERSONNEL |
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15. |
PERSONNEL CLEANLINESS (FINGERNAILS, JEWELRY, OUTER CLOTHING, HAIR RESTRAINTS) | ||||||
| 2-302.11 | Maintenance - fingernails | ||||||
| 2-303.11 | Prohibition - jewelry | ||||||
| 2-304.11 | Clean condition - outer clothing | ||||||
| 2-402.11 | Effectiveness - hair restraints | ||||||
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FOOD & FOOD PROTECTION |
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|
16. |
FOOD SOURCE*, ORIGINAL CONTAINER, PROPERLY LABELED, CONDITION, USED*, HONESTLY PRESENTED*, SEGREGATED DISTRESSED PRODUCTS | ||||||
| 3-202.16 | Ice* | ||||||
| 3-202.17 | Shucked shellfish, packaging and identification | ||||||
| 3-202.19 | Shellstock, condition | ||||||
| 3-203.11 | Molluscan shellfish, original container | ||||||
| 3-302.12 | Food storage containers, identified with common name of food | ||||||
| 3-302.13 | Pasteurized eggs, substitute for raw shell eggs for certain recipes* | ||||||
| 3-305.13 | Vended potentially hazardous food, original container | ||||||
| 3-501.11 | Frozen food | ||||||
| 3-601.11 | Standards of identity | ||||||
| 3-601.12 | Honestly presented | ||||||
| 3-602.11 | Food labels | ||||||
| 3-602.12 | Other forms of information | ||||||
| 6-404.11 | Segregation and location - distressed merchandise | ||||||
|
17. |
PLANT FOOD COOKING FOR HOT HOLDING | ||||||
| 3-401.13 | Plant food cooking for hot holding | ||||||
|
18. |
PROTECTION FROM CONTAMINATION -- noncritical items | ||||||
| 3-302.15 | Washing fruits and vegetables | ||||||
| 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 | ||||||
| 3-304.13 | Linens and napkins, use limitation | ||||||
| 3-305.11 | Food storage | ||||||
| 3-305.12 | Food storage, prohibited areas | ||||||
| 3-305.14 | Food preparation | ||||||
| 3-306.11 | Food display | ||||||
| 3-306.12 | Condiments, protection | ||||||
| 3-307.11 | Miscellaneous sources of contamination | ||||||
|
19. |
FACILITIES / EQUIPMENT TO CONTROL PRODUCT TEMPERATURE | ||||||
| 3-501.15 | Cooling methods | ||||||
| 4-301.11 | Cooling, heating, and holding capacities - equipment | ||||||
|
20. |
PHF PROPERLY THAWED | ||||||
| 3-501.12 | Potentially hazardous food, slacking | ||||||
| 3-501.13 | Thawing | ||||||
|
21. |
DISPENSING OF FOOD / UTENSILS PROPERLY STORED | ||||||
| 3-304.12 | In-use utensils, between-use storage | ||||||
| 4-204.13 | Dispensing equipment, protection of equipment and food | ||||||
| 4-204.14 | Vending machine, vending stage closure | ||||||
|
FOOD EQUIPMENT |
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|
22. |
THERMOMETERS PROVIDED AND CONSPICUOUS | ||||||
| 4-203.11 | Temperature measuring devices, food - accuracy | ||||||
| 4-203.12 | Temperature measuring devices, ambient air and water - accuracy | ||||||
| 4-204.112 | Temperature measuring devices - functionality | ||||||
| 4-302.12 | Food temperature measuring devices - numbers | ||||||
|
23. |
FOOD- AND NONFOOD-CONTACT SURFACES: DESIGNED / CONSTRUCTED*, MAINTAINED, INSTALLED, LOCATED, OPERATED, CLEANABLE* | ||||||
| 3-304.16 | Using clean tableware for second portions and refills | ||||||
| 3-304.17 | Refilling returnables | ||||||
| 4-101.11 | Characteristics* | ||||||
| 4-101.12 | Cast iron, use limitation | ||||||
| 4-101.13 | Lead in ceramic, china, and crystal utensils, use limitation | ||||||
| 4-101.14 | Copper, use limitation* | ||||||
| 4-101.15 | Galvanized metal, use limitation* | ||||||
| 4-101.17 | Lead in pewter alloys, use limitation | ||||||
| 4-101.18 | Lead in solder and flux, use limitation | ||||||
| 4-101.19 | Wood, use limitation | ||||||
| 4-101.110 | Nonstick coatings, use limitation | ||||||
| 4-101.111 | Nonfood-contact surfaces | ||||||
| 4-102.11 | Characteristics - single-service / single-use* | ||||||
| 4-201.11 | Equipment and utensils - durability and strength | ||||||
| 4-201.12 | Food temperature measuring devices - durability and strength* | ||||||
| 4-202.11 | Food-contact surfaces - cleanablility* | ||||||
| 4-202.12 | CIP equipment - cleanability | ||||||
| 4-202.13 | "V" threads, use limitation | ||||||
| 4-402.14 | Hot oil filtering equipment | ||||||
| 4-202.15 | Can openers | ||||||
| 4-202.16 | Nonfood-contact surfaces | ||||||
| 4-202.17 | Kick plates, removable | ||||||
| 4-204.12 | Equipment openings, closures and deflectors - functionality | ||||||
| 4-204.15 | Bearings and gear boxes, leakproof | ||||||
| 4-204.16 | Beverage tubing, separation | ||||||
| 4-204.17 | Ice units, separation of drains | ||||||
| 4-204.18 | Condenser unit, separation | ||||||
| 4-204.19 | Can openers on vending machines | ||||||
| 4-204.110 | Molluscan shellfish tanks | ||||||
| 4-204.111 | Vending machines, automatic shutoff* | ||||||
| 4-204.121 | Vending machines, liquid waste products | ||||||
| 4-204.122 | Case lot handling equipment, moveability | ||||||
| 4-204.123 | Vending machine doors and openings | ||||||
| 4-205.10 | Food equipment, certification and classification -- NONDEBITABLE ITEM | ||||||
| 4-302.11 | Utensils, consumer self-service | ||||||
| 4-401.11 | Equipment, clothes washers and dryers, and storage cabinets, contamination, prevention | ||||||
| 4-402.11 | Fixed equipment, spacing or sealing - installation | ||||||
| 4-402.12 | Fixed equipment, elevation or sealing - installation | ||||||
| 4-501.11 | Good repair and proper adjustment - equipment | ||||||
| 4-501.12 | Cutting surfaces | ||||||
| 4-501.13 | Microwave ovens | ||||||
| 4-502.11 | Good repair and calibration - utensils, temperature/pressure devices | ||||||
| 4-601.11(B)(C) | Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils | ||||||
| 4-602.13 | Nonfood-contact surfaces | ||||||
| 4-603.11 | Dry cleaning - methods | ||||||
| 4-603.17 | Returnables, cleaning for refilling* | ||||||
| 4-902.11 | Food-contact surfaces - lubricating and reassembling | ||||||
| 4-902.12 | Equipment - lubricating and reassembling | ||||||
|
24. |
WAREWASHING FACILITY; DESIGNED, CONSTRUCTED, INSTALLED, LOCATED, OPERATED, CLEANABLE, USED | ||||||
| 4-203.13 | Pressure measuring devices, mechanical warewashing equipment | ||||||
| 4-204.113 | Warewashing machine, data plate operation specifications | ||||||
| 4-204.114 | Warewashing machines, internal baffles | ||||||
| 4-204.115 | Warewashing machines, temperature measuring devices | ||||||
| 4-204.116 | Manual warewashing equipment, heaters and baskets | ||||||
| 4-204.117 | Warewashing machines, sanitizer level indicator | ||||||
| 4-204.118 | Warewashing machines, flow pressure device | ||||||
| 4-204.119 | Warewashing sinks and drainboards, self-draining | ||||||
| 4-204.120 | Equipment compartments, drainage | ||||||
| 4-301.12 | Manual warewashing, sink compartment requirements | ||||||
| 4-301.13 | Drainboards | ||||||
| 4-302.13 | Temperature measuring devices, manual warewashing | ||||||
| 4-302.14 | Sanitizing solutions, testing devices | ||||||
| 4-501.14 | Warewashing equipment, cleaning frequency | ||||||
| 4-501.15 | Warewashing machines, manufacturers' operation instructions | ||||||
| 4-501.16 | Warewashing sinks, use limitation | ||||||
| 4-501.17 | Warewashing equipment, cleaning agents | ||||||
| 4-501.18 | Warewashing equipment, clean solutions | ||||||
| 4-501.19 | Manual warewashing equipment, wash solution temperature | ||||||
| 4-501.110 | Mechanical warewashing equipment, wash solution temperature | ||||||
| 4-501.116 | Warewashing equipment, determining chemical sanitizer concentration | ||||||
| 4-603.12 | Precleaning | ||||||
| 4-603.13 | Loading of soiled items, warewashing machines | ||||||
| 4-603.14 | Wet cleaning | ||||||
| 4-603.15 | Washing, procedures for alternative manual warewashing equipment | ||||||
| 4-603.16 | Rinsing procedures | ||||||
| 25. | Wiping cloths, linens, napkins, gloves, sponges: properly used, stored | ||||||
| 3-304.13 | Linens and napkins, use limitation | ||||||
| 3-304.14 | Wiping cloths, use limitations - used for one purpose | ||||||
| 3-304.15 | Gloves, use limitations | ||||||
| 4-101.16 | Sponges, use limitation | ||||||
| 4-801.11 | Clean linens | ||||||
| 4-802.11 | Specifications - frequency of laundering | ||||||
| 4-803.11 | Storage of soiled linens - methods | ||||||
| 4-803.12 | Mechanical washing | ||||||
| 4-901.12 | Wiping cloths, air-drying locations | ||||||
| 4-903.11 | Equipment, utensils, linens, and single-service, single-use articles - storing | ||||||
| 4-903.12 | Prohibitions - storing | ||||||
|
26. |
STORAGE, HANDLING OF CLEAN EQUIPMENT, UTENSILS | ||||||
| 4-901.11 | Equipment and utensils, air-drying required | ||||||
| 4-903.11 | Equipment, utensils & linens - storage | ||||||
| 4-903.12 | Prohibitions - storing | ||||||
| 4-904.11 | Kitchenware and tableware - handling | ||||||
| 4-904.12 | Soiled and clean tableware - handling | ||||||
| 4-904.13 | Preset tableware - handling | ||||||
|
27. |
SINGLE-SERVICE / SINGLE-USE ARTICLES: STORAGE, DISPENSING, USE, NO REUSE | ||||||
| 4-502.12 | Single-service and single-use articles, required use* | ||||||
| 4-502.13 | Single-service and single-use articles, use limitation | ||||||
| 4-502.14 | Shells, use limitation | ||||||
| 4-903.11 | Single-service & single-use articles - storage | ||||||
| 4-903.12 | Prohibitions | ||||||
| 4-904.11 | Kitchenware and tableware | ||||||
|
WATER |
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|
28. |
SAFE WATER SOURCE*, HOT & COLD UNDER PRESSURE, ADEQUATE QUANTITY* | ||||||
| 5-101.11 | Approved system* | ||||||
| 5-102.11 | Standards - quality* | ||||||
| 5-102.12 | Nondrinking water* | ||||||
| 5-102.13 | Sampling | ||||||
| 5-102.14 | Sample report | ||||||
| 5-103.11 | Capacity - quality & availability * | ||||||
| 5-103.12 | Pressure | ||||||
| 5-104.11 | System | ||||||
| 5-104.12 | Alternative water supply | ||||||
| 5-104.12 | Alternative water supply | ||||||
|
PLUMBING |
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|
29. |
INSTALLED, MAINTAINED* | ||||||
| 5-101.12 | System flushing and disinfection* | ||||||
| 5-201.11 | Approved - materials* | ||||||
| 5-202.11 | Approved system and cleanable fixtures* | ||||||
| 5-202.12 | Handwashing facility, installation - water temperature, and flow | ||||||
| 5-202.15 | Conditioning device, design | ||||||
| 5-203.13 | Service sink | ||||||
| 5-204.13 | Conditioning device, location | ||||||
| 5-205.13 | Scheduling inspection and service for a water system device | ||||||
| 5-205.14 | Water reservoir of fogging devices, cleaning* | ||||||
| 5-205.15 | System maintained in good repair* | ||||||
| 5-301.11 | Approved - materials for mobile water tank | ||||||
| 5-302.11 | Enclosed system, sloped to drain | ||||||
| 5-302.12 | Inspection and cleaning port, protected and secured | ||||||
| 5-302.13 | "V" type threads, use limitation | ||||||
| 5-302.14 | Tank vent, protected | ||||||
| 5-302.15 | Inlet and outlet, sloped to drain | ||||||
| 5-302.16 | Hose, construction and identification | ||||||
| 5-303.11 | Filter, compressed air | ||||||
| 5-303.12 | Protective cover or device | ||||||
| 5-303.13 | Mobile food establishment tank inlet | ||||||
| 5-304.11 | System flushing and disinfection* | ||||||
| 5-304.12 | Using a pump and hoses, backflow prevention | ||||||
| 5-304.13 | Protecting inlet, outlet, and hose fitting. | ||||||
| 5-304.14 | Tank, pump, and hoses, dedication | ||||||
|
30. |
CROSS CONNECTION*, BACK SIPHONAGE, BACKFLOW PREVENTION* | ||||||
| 5-202.13 | Backflow prevention, air gap* | ||||||
| 5-202.14 | Backflow prevention device, design standard | ||||||
| 5-203.14 | Backflow prevention device, when required* | ||||||
| 5-203.15 | Backflow prevention device, carbonator* | ||||||
| 5-204.12 | Backflow prevention device, location | ||||||
| 5-205.12 | Prohibiting a cross connection* | ||||||
|
TOILET FACILITIES |
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|
31. |
NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, INSTALLED | ||||||
| 5-203.12 | Toilets and urinals* - minimum number | ||||||
| 6-402.11 | Convenience and accessibility | ||||||
|
32. |
TOILET ROOMS ENCLOSED, SELF-CLOSING DOORS; PROPER WASTE RECEPTACLES | ||||||
| 5-501.17 | Toilet room receptacle, covered | ||||||
| 6-202.14 | Toilet rooms, enclosed | ||||||
| 6-301.20 | Disposable towels, waste receptacle | ||||||
| 6-302.11 | Toilet tissue, availability | ||||||
| 6-501.19 | Closing toilet room doors | ||||||
|
SEWAGE |
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|
33. |
SEWAGE AND WASTE WATER DISPOSAL* | ||||||
| 5-401.11 | Capacity and drainage | ||||||
| 5-402.10 | Establishment drainage system - NONDEBITABLE ITEM | ||||||
| 5-402.11 | Backflow prevention* | ||||||
| 5-402.12 | Grease trap | ||||||
| 5-402.13 | Conveying sewage* | ||||||
| 5-402.14 | Removing mobile food establishment wastes | ||||||
| 5-402.15 | Flushing a waste retention tank | ||||||
| 5-403.11 | Approved sewage disposal system* | ||||||
| 5-403.12 | Other liquid wastes and rainwater | ||||||
|
GARBAGE & REFUSE DISPOSAL |
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|
34. |
CONTAINERS OR RECEPTACLES: COVERED, ADEQUATE NUMBER, INSECT/ RODENT PROOF, FREQUENCY OF REMOVAL, CLEAN. AREA PROPERLY CONSTRUCTED, NECESSARY IMPLEMENTS, SUPPLIES | ||||||
| 5-501.10 | Indoor storage area - NONDEBITABLE ITEM | ||||||
| 5-501.11 | Outdoor storage surface | ||||||
| 5-501.12 | Outdoor enclosure | ||||||
| 5-501.13 | Receptacles | ||||||
| 5-501.14 | Receptacles in vending machines | ||||||
| 5-501.15 | Outside receptacles | ||||||
| 5-501.16 | Storage areas, rooms, and receptacles, capacity and availability | ||||||
| 5-501.18 | Cleaning implements and supplies | ||||||
| 5-501.19 | Storage areas, redeeming machines, receptacles and waste handling units, location | ||||||
| 5-501.110 | Storing refuse, recyclables, and returnables | ||||||
| 5-501.111 | Areas, enclosures, and receptacles, good repair | ||||||
| 5-501.112 | Outside storage prohibitions | ||||||
| 5-501.113 | Covering receptacles | ||||||
| 5-501.114 | Using drain plugs | ||||||
| 5-501.115 | Maintaining refuse areas and enclosures | ||||||
| 5-501.116 | Cleaning receptacles | ||||||
| 5-502.11 | Frequency - removal | ||||||
| 5-502.12 | Receptacles or vehicles | ||||||
| 5-503.11 | Community or individual facility | ||||||
| 6-202.110 | Outdoor refuse areas, curbed and graded to drain | ||||||
| 6-405.10 | Receptacles, waste handling units, and designated storage areas - NONDEBITABLE ITEM | ||||||
|
PHYSICAL FACILITY |
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|
35. |
FLOORS, WALLS, CEILINGS: DESIGNED, CONSTRUCTED, MAINTAINED, CLEAN | ||||||
| 6-101.11 | Surface characteristics - indoor areas | ||||||
| 6-102.11 | Surface characteristics - outdoor areas | ||||||
| 6-201.11 | Floors, walls, ceilings - cleanability | ||||||
| 6-201.12 | Floors, walls, and ceilings, utility lines | ||||||
| 6-201.13 | Floor and wall junctures, covered, and enclosed or sealed | ||||||
| 6-201.14 | Floor carpeting, restrictions and installation | ||||||
| 6-201.15 | Floor covering, mats and duckboards | ||||||
| 6-201.16 | Wall and ceiling coverings and coatings | ||||||
| 6-201.17 | Walls and ceiling, attachments | ||||||
| 6-201.18 | Walls and ceilings, studs, joists, and rafters | ||||||
| 6-202.17 | Outdoor food vending areas, overhead protection | ||||||
| 6-202.18 | Outdoor servicing areas, overhead protection | ||||||
| 6-501.11 | Repairing | ||||||
| 6-501.12 | Cleaning, frequency and restrictions | ||||||
| 6-501.13 | Cleaning floors, dustless methods | ||||||
| 6-501.17 | Absorbent materials on floors, use limitations | ||||||
|
36. |
LIGHTING, VENTILATION, DRESSING ROOMS / DESIGNATED AREAS MAINTAINED | ||||||
| 4.202.18 | Ventilation hood systems, filters | ||||||
| 4-204.11 | Ventilation hood systems, drip prevention | ||||||
| 4-301.14 | Ventilation hood systems, adequacy | ||||||
| 6-202.11 | Light bulbs, protective shielding | ||||||
| 6-202.12 | Heating, ventilation, air conditions system vents | ||||||
| 6-303.11 | Intensity - lighting | ||||||
| 6-304.11 | Mechanical - ventilation | ||||||
| 6-305.11 | Designation - dressing areas and lockers | ||||||
| 6-403.11 | Designated areas - employee accommodations | ||||||
| 6-501.14 | Cleaning ventilation systems, nuisance and discharge prohibition | ||||||
| 6-501.110 | Using dressing rooms and lockers | ||||||
|
37. |
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING AND MAINTENANCE EQUIPMENT PROPERLY STORED | ||||||
| 6-201.11 | Floors, walls, and ceilings - cleanability | ||||||
| 6-202.19 | Outdoor walking and driving surfaces, graded to drain | ||||||
| 6-306.10 | Availability - service sinks - NONDEBITABLE ITEM | ||||||
| 6-501.15 | Cleaning maintenance tools, preventing contamination* | ||||||
| 6-501.16 | Drying mops | ||||||
| 6-501.113 | Storing maintenance tools | ||||||
| 6-501.114 | Maintaining premises, unnecessary items and litter | ||||||
|
38. |
COMPLETE SEPARATION FROM LIVING / SLEEPING QUARTERS; LAUNDRY | ||||||
| 4-301.15 | Clothes washers and dryers | ||||||
| 4-401.11(C) | Equipment, clothes washers and dryers, and storage cabinets, contamination prevention | ||||||
| 4-803.13 | Use of laundry facilities | ||||||
| 6-202.111 | Private homes and living or sleeping quarters, use prohibition | ||||||
| 6-202.112 | Living or sleeping quarters, separation | ||||||
|
PEST & ANIMAL CONTROL |
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|
39. |
PRESENCE OF INSECTS / RODENTS MINIMIZED: OUTER OPENINGS PROTECTED, ANIMALS AS ALLOWED | ||||||
| 2-403.11 | Handling prohibition - animals* | ||||||
| 6-202.13 | Insect control devices, design and installation | ||||||
| 6-202.15 | Outer openings, protected | ||||||
| 6-202.16 | Exterior walls and roofs, protective barrier | ||||||
| 6-501.111 | Controlling pests* | ||||||
| 6-501.112 | Removing dead or trapped birds, insects, rodents, and other pests | ||||||
| 6-501.115 | Prohibiting animals* | ||||||
|
DOCUMENTATION OF PROPOSED VARIANCE |
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|
40. |
VARIANCE FOR SMOKING FOR PRESERVATION, CURING, USING ADDITIVES AS PRESERVATIVES, OR USING REDUCED OXYGEN (1 barrier only) TO PACKAGE FOOD | ||||||
| 8-103.11 | Documentation of Proposed Variance | ||||||
ABREVIATIONS |
|
| "CCP" | Critical Control Point |
| "CL" | Critical Limit |
| "GRP" | Good Retail Practice |
| "HACCP" | Hazard Analysis Critical Control Point |
| "HSP" | Highly Susceptible Population |
| "NSSP" | National Shellfish Sanitation Program |
| "PHF" | Potentially Hazardous Food |
| "RTE" | Ready-to-Eat |
| "RCP" | Risk Control Plan |
Retail Food Inspections Table of Contents
