colorado retail food establishment rules and ... - Boulder County

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Viruses Hepatitis A and E Other Viruses (Rotavirus, Norovirus, Reovirus) Shellfish, any food contaminated by infected worker via fecal-oral route Any food contaminated by infected worker via fecal-oral route Approved source, no bare hand contact with RTE food, minimizing bare hand contact with foods not RTE, employee health policy, handwashing No bare hand contact with RTE food, minimizing bare hand contact with foods not RTE, employee health policy, handwashing RTE = ready-to-eat PHF = potentially hazardous food (time/temperature control for safety food) 3. What are Chemical Hazards? Chemical hazards may be naturally occurring or may be added during the processing of food. High levels of toxic chemicals may cause acute cases of foodborne illness, while chronic illness may result from low levels. The Code of Federal Regulations 5 , Title 21 Food and Drugs, provides guidance on naturally occurring poisonous or deleterious substances, e.g., 21 CFR Parts 109 Unavoidable Contaminants in Food for Human Consumption and Food Packaging Material, and 184 Direct Food Substances Affirmed as Generally Recognized as Safe. The CFR also provide allowable limits for many of the chemicals added during processing, e.g., 21 CFR Part 172 Food Additives Permitted for Direct Addition to Food For Human Consumption. FDA's Compliance Policy Guidelines also provide information on naturally occurring chemicals. See Chapter 5 - Foods, Colors and Cosmetics 6 . Examples include sections: • 540.600 Fish, Shellfish, Crustaceans, and Other Aquatic Animals - Fresh, Frozen or Processed – Methyl Mercury, • 555.400 Foods - Adulteration with Aflatoxin, and • 570.200 Aflatoxin in Brazil Nuts, .375 Peanuts and Peanut Products, and .500 Pistachio Nuts. Table 2 of this Appendix provides additional examples of chemical hazards, both naturally occurring and added. 4. Food Allergens As Food Safety Hazards Recent studies indicate that over 11 million Americans suffer from one or more food allergies. A food allergy is caused by a naturally-occurring protein in a food or a food ingredient, which is referred to as an "allergen." For unknown reasons, certain individuals produce immunoglobulin E (IgE) antibodies specifically directed to food allergens. When these sensitive individuals ingest sufficient concentrations of foods containing these allergens, the allergenic proteins interact G - 6
with IgE antibodies and elicit an abnormal immune response. A food allergic response is commonly characterized by hives or other itchy rashes, nausea, abdominal pain, vomiting and/or diarrhea, wheezing, shortness of breath, and swelling of various parts of the body. In severe cases, anaphylactic shock and death may result. Many foods, with or without identifiable allergens, have been reported to cause food allergies. However, FDA believes there is scientific consensus that the following foods can cause a serious allergic reaction in sensitive individuals; these foods account for 90% or more of all food allergies: • Milk • Egg • Fish (such as bass, flounder, or cod) • Crustacean shellfish (such as crab, lobster, or shrimp) • Tree nuts (such as almonds, pecans, or walnuts) • Wheat • Peanuts • Soybeans. Consumers with food allergies rely heavily on information contained on food labels to avoid food allergens. Each year, FDA receives reports from consumers who have experienced an adverse reaction following exposure to a food allergen. Frequently, these reactions occur either because product labeling does not inform the consumer of the presence of the allergenic ingredient in the food or because of the cross-contact of a food with an allergenic substance not intended as an ingredient of the food during processing and preparation. In August 2004, the Food Allergen Labeling and Consumer Protection Act (Public Law 108-282, Title II) was enacted, which defines the term "major food allergen." The definition of "major food allergen" adopted for use in the Food Code (see paragraph 1-201.10(B)) is consistent with the definition in the new law. The following requirements are included in the new law: • For foods labeled on or after January 1, 2006, food manufacturers must identify in plain language on the label of the food any major food allergen used as an ingredient in the food, including a coloring, flavoring, or incidental additive. • FDA is to conduct inspections to ensure that food facilities comply with practices to reduce or eliminate cross-contact of a food with any major food allergens that are not intentional ingredients of the food. • Within 18 months of the date of enactment of the new law (i.e., by February 2, 2006), FDA must submit a report to Congress that analyzes the results of its food inspection findings and addresses a number of specific issues related to the production, labeling, and recall of foods that contain an undeclared major food allergen. • Within 2 years of the date of enactment of the new law (i.e., by August 2, 2006), FDA must issue a proposed rule, and within 4 years of the date of G - 7
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COLORADO RETAIL FOOD ESTABLISHMENT
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*2-502 Eating, Drinking, or Using T
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*3-801 Consumption of Animal Foods
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*5-211 Sewage .....................
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9-105 Wastewater Retention ........
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APPENDICES Appendix A - Potentially
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food establishment for service and
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31. “Easily Cleanable” means su
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46. “Food Preparation” means pa
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70. “Mobile Retail Food Establish
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Table B. Interaction of pH and aw f
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(2) A process as specified in secti
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98. “Safe Materials” means arti
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118. “Warewashing” means the cl
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7. Explaining the relationship betw
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d. Sore throat with fever; or e. A
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1. Exclude the food employee who wo
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C. If approved and capable of remov
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CHAPTER 3 FOOD 3-1 CHARACTERISTICS
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B. Paragraph (A) of this section do
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4. Provide a written letter of refe
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B. Juice packaged in a retail estab
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evoke the food establishment’s al
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F. In establishments licensed prior
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F. Under sewer lines that are not s
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2. As specified in the following ch
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. Describe how the requirements spe
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7. Other effective methods that mee
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*3-607 Reduced Oxygen Packaging A.
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3. Maintain the records required to
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combined with additional ingredient
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2. Identification of the animal-der
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4-202 Use Limitations A. Cast iron
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*1. Cleaning and sanitizing solutio
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4-3 LOCATION AND INSTALLATION 4-301
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c. When distance “A” is 6 feet
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C. Where heat sanitization is used
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*J. *K. 8. If a chemical sanitizer
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J. A warewashing machine shall be p
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utensils and the food-contact surfa
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B. Single-service articles shall be
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*5-104 Transportation All drinking
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of the carbonator and downstream of
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5-207 Drainage System Installation
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e emptied at least once a day, and
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5-304 Storage Areas, Redeeming Mach
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6-2 WALLS AND CEILINGS 6-201 Constr
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and kept free of litter. Exterior s
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*7-106 Food Containers A container
Page 99 and 100: *B. b. Dead insects and insect frag
Page 101 and 102: CHAPTER 9 MOBILE RETAIL FOOD ESTABL
Page 103 and 104: *J. Water systems and components sh
Page 105 and 106: 9-108 Additional Requirements A. Sp
Page 107 and 108: D. The commissary shall be construc
Page 109 and 110: CHAPTER 11 COMPLIANCE PROCEDURES 11
Page 111 and 112: 11-203 Report of Inspections Whenev
Page 113 and 114: Item WATER, SEWAGE, PLUMBING SYSTEM
Page 115 and 116: 11-304 Embargo Release A. The Depar
Page 117 and 118: B. The immediate closing of the ret
Page 119 and 120: 11-706 Code of Federal Regulations
Page 121 and 122: • Does the food already require t
Page 123 and 124: DECISION TREE #1 - USING PH, A W ,
Page 125 and 126: TABLE B. INTERACTION OF PH AND A W
Page 127 and 128: APPENDIX B - Safe Materials Colorad
Page 129 and 130: 2. Insert measurements into equatio
Page 131 and 132: Table to Calculate Total Water Requ
Page 133 and 134: Requirements for Dishwashing Machin
Page 135 and 136: IV. Calculate the maximum flow rate
Page 137 and 138: 173.310 Boiler water additives. APP
Page 139 and 140: D. Substances used alone or in comb
Page 141 and 142: Substances Disodium EDTA (CAS Reg.
Page 143 and 144: Substances Thiodiethylenebis(3,5-di
Page 145 and 146: 1. Introduction to HACCP APPENDIX G
Page 147 and 148: Additional information about prereq
Page 149: Listeria monocytogenes Salmonella s
Page 153 and 154: Mycotoxins Aflatoxin Toxic mushroom
Page 155 and 156: containing fungicides on grains or
Page 157 and 158: Appendix G, Table 3. Main Materials
Page 159 and 160: CCPs are only used to address issue
Page 161 and 162: C. Principle #3: Establish Critical
Page 163 and 164: 2. What is the frequency of verific
Page 165 and 166: C. What are the three food preparat
Page 167 and 168: 3. Significant biological hazards i
Page 169 and 170: kinds of foods are deli meats, chee
Page 171 and 172: The Operator's Manual embodies FDA'
Page 173 and 174: 7. Acknowledgements Much of this Ap
Page 175 and 176: Potter, N.N., J.H. Hotchkiss, 1999.
Page 177 and 178: Flow Chart 2 Receiving Refrigerated
Page 179 and 180: 25-4-1304. Bulk food protection. (1
Page 181 and 182: APPENDIX I - Equipment Investigatio
Page 183 and 184: 14. PLEASE ATTACH A SPECIFICATION S
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