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

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108. “Single-Use Articles” a. "Single-Use Articles" means utensils and bulk food containers designed and constructed to be used once and discarded; b. “Single-Use Articles” includes items such as wax paper, butcher paper, plastic wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not meet the materials, durability, strength, and cleanability specifications under 4-101, and 4-201 for multiuse utensils. 109. “Slacking” means the process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature of -23 o C (-10 o F) to -4 o C (25 o F) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen food such as shrimp. 110. “Smooth” means: a. A food-contact surface having a surface free of pits and inclusions with a cleanability equal to or exceeding that of (100 grit) number 3 stainless steel; b. A nonfood-contact surface of equipment having a surface equal to that of commercial grade hot-rolled steel free of visible scale; and c. A floor, wall, or ceiling having an even or level surface with no roughness, projections, perforations, pits, or inclusions that render it difficult to clean. 111. “Tableware” means eating, drinking, and serving utensils for table use, such as forks, knives, and spoons; including bowls, cups, serving dishes, tumblers and plates. 112. “Temperature Measuring Device” means a thermometer, thermocouple, thermistor, or other device that indicates the temperature of food, air, or water. 113. “Temporary Event” means a single community event or celebration that operates for a period of time of not more the fourteen (14) consecutive days and may include town celebrations, fairs, and festivals. Temporary events do not include: a. Regularly scheduled series of events at venues such as sporting arenas, concert halls, flea markets, or farmers’ markets; b. Events serviced by licensed caterers are not considered temporary events. c. Sporadic promotional events such as grand openings are not considered temporary events. 114. “Temporary Retail Food Establishment” means a food establishment that is limited to operating at temporary events only. 115. “USDA” means the U.S. Department of Agriculture. 116. “Utensil” means a food contact implement or container used in the storage, preparation, transportation, dispensing, sale or service of food, such as kitchenware or tableware that is multiuse, single-service, or single-use. 117. “Variance” means a written document issued by the Colorado Department of Public Health and Environment (CDPHE) that authorizes a modification or waiver of one or more requirements of this Code if, in the opinion of CDPHE, a health hazard or nuisance will not result from the modification or waiver. - 15 -
118. “Warewashing” means the cleaning and sanitizing of utensils and food-contact surfaces of equipment. 119. “Water Activity” (a w ) see A w definition in section1-201(7). 120. “Whole-Muscle, Intact Beef” means whole muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut. - 16 -
Page 1 and 2: COLORADO RETAIL FOOD ESTABLISHMENT
Page 3 and 4: *2-502 Eating, Drinking, or Using T
Page 5 and 6: *3-801 Consumption of Animal Foods
Page 7 and 8: *5-211 Sewage .....................
Page 9 and 10: 9-105 Wastewater Retention ........
Page 11 and 12: APPENDICES Appendix A - Potentially
Page 13 and 14: food establishment for service and
Page 15 and 16: 31. “Easily Cleanable” means su
Page 17 and 18: 46. “Food Preparation” means pa
Page 19 and 20: 70. “Mobile Retail Food Establish
Page 21 and 22: Table B. Interaction of pH and aw f
Page 23 and 24: (2) A process as specified in secti
Page 25: 98. “Safe Materials” means arti
Page 29 and 30: 7. Explaining the relationship betw
Page 31 and 32: d. Sore throat with fever; or e. A
Page 33 and 34: 1. Exclude the food employee who wo
Page 35 and 36: C. If approved and capable of remov
Page 37 and 38: CHAPTER 3 FOOD 3-1 CHARACTERISTICS
Page 39 and 40: B. Paragraph (A) of this section do
Page 41 and 42: 4. Provide a written letter of refe
Page 43 and 44: B. Juice packaged in a retail estab
Page 45 and 46: evoke the food establishment’s al
Page 47 and 48: F. In establishments licensed prior
Page 49 and 50: F. Under sewer lines that are not s
Page 51 and 52: 2. As specified in the following ch
Page 53 and 54: . Describe how the requirements spe
Page 55 and 56: 7. Other effective methods that mee
Page 57 and 58: *3-607 Reduced Oxygen Packaging A.
Page 59 and 60: 3. Maintain the records required to
Page 61 and 62: combined with additional ingredient
Page 63 and 64: 2. Identification of the animal-der
Page 65 and 66: 4-202 Use Limitations A. Cast iron
Page 67 and 68: *1. Cleaning and sanitizing solutio
Page 69 and 70: 4-3 LOCATION AND INSTALLATION 4-301
Page 71 and 72: c. When distance “A” is 6 feet
Page 73 and 74: C. Where heat sanitization is used
Page 75 and 76: *J. *K. 8. If a chemical sanitizer
Page 77 and 78:
J. A warewashing machine shall be p
Page 79 and 80:
utensils and the food-contact surfa
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B. Single-service articles shall be
Page 83 and 84:
*5-104 Transportation All drinking
Page 85 and 86:
of the carbonator and downstream of
Page 87 and 88:
5-207 Drainage System Installation
Page 89 and 90:
e emptied at least once a day, and
Page 91 and 92:
5-304 Storage Areas, Redeeming Mach
Page 93 and 94:
6-2 WALLS AND CEILINGS 6-201 Constr
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and kept free of litter. Exterior s
Page 97 and 98:
*7-106 Food Containers A container
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*B. b. Dead insects and insect frag
Page 101 and 102:
CHAPTER 9 MOBILE RETAIL FOOD ESTABL
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*J. Water systems and components sh
Page 105 and 106:
9-108 Additional Requirements A. Sp
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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
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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
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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
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173.310 Boiler water additives. APP
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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 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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