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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
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DECISION TREE #1 - USING PH, A W ,
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TABLE B. INTERACTION OF PH AND A W
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APPENDIX B - Safe Materials Colorad
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2. Insert measurements into equatio
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Table to Calculate Total Water Requ
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- Page 135 and 136: IV. Calculate the maximum flow rate
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- 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
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- 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
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