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

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2-408 Jewelry Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry, watches, or medical information bracelets on their wrists and hands or any other area of the arm that may interfere with proper handwashing or result in contamination of food. 2-5 HYGIENIC PRACTICES *2-501 General Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods. Proper hygienic practices must be followed by retail food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food. *2-502 Eating, Drinking, or Using Tobacco A. Except as specified in paragraph B, employees shall consume food, drink or use tobacco only in designated areas. Such designated areas must be located so that eating or tobacco use by an employee does not result in contamination of food, equipment, utensils, or other items needing protection. B. An employee may drink from a closed beverage container such as pop top sport bottles when teeth or mouth are used to open the top, cups with a lid and a straw, and cups with snap-on lids with a hole in the top if: 1. The container is clean; 2. It does not contaminate the employee's hands; and 3. It is stored to prevent the contamination of exposed food, clean equipment, utensils, linens, unwrapped single-service and single-use articles. 2-503 Hair Restraints A. Except as provided under paragraph B of this section, food employees engaged in food preparation shall wear hair restraints, such as hats, hair coverings, hair or beard nets, or other effective means, to effectively keep hair from contacting exposed food, clean equipment, utensils, and linens, and unwrapped single-service or single-use articles. B. This section does not apply to employees such as counter staff who serve only beverages and wrapped or packaged foods, or hosts, bartenders, and wait staff who present a minimal risk of contaminating exposed foods, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 25 -
CHAPTER 3 FOOD 3-1 CHARACTERISTICS *3-101 General Food shall be safe and unadulterated. Food shall be in sound condition, free from spoilage or contamination and shall be safe for human consumption. Food shall not contain unsafe or unapproved food or color additives per 21 CFR 170-186. Food shall be obtained from approved sources that comply with the applicable laws relating to food and food labeling. Food prepared or stored in a private home shall not be used, distributed, or offered for sale. 3-2 SOURCES AND SPECIFICATIONS 3-201 Shellfish and Fish *A. Molluscan Shellfish Molluscan Shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. B. Maintaining Shellstock Identification *1. Fresh and frozen shucked molluscan shellfish (oysters, clams, mussels or scallops) shall be received and/or repacked in non-returnable packages identified with the name and address of the original shellstock processor, shucker-packer, or repacker, and the state shellstock certification number issued according to law. Shucked molluscan shellfish shall be kept in the container in which they were received until used or sold. Each original container of unshucked molluscan shellfish shall be identified by an attached tag, to be retained for a period of 90 days after the container is emptied. The tag shall be marked with the empty date and, the name and address of the original shellfish processor, the kind and quantity of shellfish, and the certification number issued by the State or foreign shellfish control agency, where applicable. Tags shall be stored in chronological order from the empty date. Shellstock from one tagged or labeled container shall not be commingled with shellstock from another container before being ordered by the consumer. *2. When received by a food establishment, unshucked shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded. *C. Molluscan shellfish that are recreationally caught may not be received for sale or service. *D. Fish that are received for sale or service shall be: 1. Commercially and legally caught or harvested; or 2. Approved for sale or service. - 26 -
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 and 28: 118. “Warewashing” means the cl
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: C. If approved and capable of remov
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
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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
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
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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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