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

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CHAPTER 2 MANAGEMENT AND PERSONNEL 2-1 SUPERVISION 2-101 Responsibilities The operator shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the retail food establishment during all hours of operation. *2-102 Demonstration Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the Department knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules and regulations. The person in charge shall demonstrate this knowledge by: A. Complying with these rules and regulations by having no violations of critical items during the current inspection; or B. Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or C. Responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: 1. Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; 2. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; 3. Describing the symptoms associated with the diseases that are transmissible through food; 4. Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish; 5. Stating the required temperatures and times for the safe cooking, refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food); 6. Describing the relationship between the prevention of foodborne illness and the management and control of the following: a. Cross contamination, b. Hand contact with ready-to-eat foods, c. Handwashing, and d. Maintaining the food establishment in a clean condition and in good repair; - 17 -
7. Explaining the relationship between food safety and providing equipment that is: a. Sufficient in number and capacity, and b. Properly designed, constructed, located, installed, operated, maintained, and cleaned; 8. Explaining correct procedures for cleaning and sanitizing utensils and foodcontact surfaces of equipment; 9. Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; 10. Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; 11. Explaining the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food); 12. Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of these rules and regulations. 13. Explaining the details of how the establishment, person in charge and food employees complies with conditions of any approved variance or any Department approved time as a public health control plan for potentially hazardous food (time/temperature control for safety food) and with any HACCP plan required by the Department. 14. Explaining the responsibilities, rights, and authorities assigned by these rules and regulations to the: a. Food employee b. Conditional employee c. Person in charge, and d. Department 15. Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. 16. Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. *2-103 Person in Charge The person in charge shall educate and monitor employees to ensure that: A. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; B. Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from - 18 -
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 and 26: 98. “Safe Materials” means arti
Page 27: 118. “Warewashing” means the cl
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
Page 81 and 82:
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
Page 95 and 96:
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
Page 103 and 104:
*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
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
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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
Page 137 and 138:
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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