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

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B. Books National Advisory Committee on Microbiological Criteria for Food (NACMCF). 1997 Hazard Analysis and Critical Control Point System, USDA - FSIS Information Office, 1997. National Advisory Committee on Microbiological Criteria for Food (NACMCF). 1992 Hazard Analysis and Critical Control Point System, Int. J. Food Microbiology, 16:1-23. National Food Processors Assoc. "HACCP Implementation: A Generic Model for Chilled Foods." Journal of Food Protection, December, 1993, pp. 1077-1084. President's Council on Food Safety. The Food Safety Strategic Plan, 2001. Ch. 2: Vision, Goals, Objectives, and Action items. Silliker, John, Ph.D. "Microbiological Testing and HACCP Programs." Dairy, Food and Environmental Sanitation, October 1995, pp. 606-610. Stier, R.F., and Blumenthal, M.M., Ph.D. "Will HACCP be Carrot or Stick." Dairy,Food and Environmental Sanitation, October 1995, pp. 616 - 620. Tisler, J.M. "The Food and Drug Administration's Perspective on HACCP," Food Technology, June 1991, pp. 125-127. Tompkin, R.B. "The Use of HACCP in the Production of Meat and Poultry Products." Journal of Food Protection, September 1990, pp. 795-803. Weingold, S.E., et al. "Use of Foodborne Disease Data for HACCP Risk Assessment." Journal of Food Protection, September 1994, pp. 820-830. Corlett, D.A. and Pierson, M.D. HACCP, Principles & Applications, ed., Chapman and Hall, New York, 1992. Diseases Transmitted by Foods, 2nd ed., Centers for Disease Control, USPHS, 1982. Fellows, P.J. Food Processing Technology, Principles and Practice, Ellis Horwood, New York, 1990. Fennema, O.R. Food Chemistry, 2nd ed., Marcel Dekker, Inc., New York, 1985. Foodborne Diseases, ed. D.O. Cliver, Academic Press, San Diego, California, 1990. HACCP Reference Book, National Restaurant Assoc., The Educational Foundation, Chicago, 1994. Heymann, David L. MD, (Ed.), 2004. Control of Communicable Diseases Manual, 18th Ed., American Public Health Association, Washington D.C. Jay, J.M. Modern Food Microbiology, 4th ed., Van Nostrand Reinhold, New York, 1992. G - 30
Potter, N.N., J.H. Hotchkiss, 1999. Food Science, 5th ed., Kluwer Academic Publishers, Secaucus, NJ. Stevenson, K.E., D.T. Bernard, 1999. HACCP: A Systematic Approach to Food Safety, 3rd ed., Food Processors Institute, Washington, DC, 1999. C. FDA Publications Fish and Fishery Products - Code of Federal Regulations, Title 21, Part 123 Fish and Fishery Products. Fish and Fishery Products Hazards and Controls Guide, Third Edition, June 2001. Food and Drug Administration, Washington, D.C. May be purchased from: National Technical Information Service, U.S. Department of Commerce, 703-487-4650. The Fish and Fishery Products Hazards and Controls Guide 10 . Single copies may be obtained as long as supplies last from FDA district offices and from: U.S. Food and Drug Administration Office of Seafood 5100 Paint Branch Parkway College Park , MD 20740-3835 Food and Drug Administration/U.S. Public Health Service, 2003. National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish 11 . Report of the FDA Retail Food Program Database of Foodborne Illness Risk Factors, 2000. 12 FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (2004). G - 31
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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
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*B. b. Dead insects and insect frag
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CHAPTER 9 MOBILE RETAIL FOOD ESTABL
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*J. Water systems and components sh
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9-108 Additional Requirements A. Sp
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D. The commissary shall be construc
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CHAPTER 11 COMPLIANCE PROCEDURES 11
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11-203 Report of Inspections Whenev
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Item WATER, SEWAGE, PLUMBING SYSTEM
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11-304 Embargo Release A. The Depar
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B. The immediate closing of the ret
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11-706 Code of Federal Regulations
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• 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 and 150: Listeria monocytogenes Salmonella s
Page 151 and 152: with IgE antibodies and elicit an a
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: 7. Acknowledgements Much of this Ap
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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