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

evoke the food establishment’s allowance for food employees to contact ready-to-eat
foods with their bare hands.
F. If the allowance for a food establishment to contact ready-to-eat foods with bare hands is
voluntarily discontinued by the food establishment, suspended or revoked as provided for
in subparagraph E, a food establishment may not reinstate bare hand contact with readyto-eat
foods without prior written approval from the Department.
3-402 Glove Use
*A. If used, single-use gloves shall be used for only one task, such as working with ready-toeat
food, or with raw animal food. Single-use gloves shall be used for no other purpose,
and discarded when damaged, when interruptions occur in the operation, or when the task
is completed.
B. Except as specified in (C) slash-resistant gloves that are used to protect the hands during
operations requiring cutting shall be used in direct contact only with food that is
subsequently cooked as specified in part 3-5 such as frozen food or a primal cut of meat.
C. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently
cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer
surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent
glove, or a single-use glove.
D. Cloth gloves may not be used in direct contact with food unless the food is subsequently
cooked as required under section 3-5 such as frozen food or a primal cut of meat.
*3-403 Preventing Contamination When Tasting
A food employee may not use a utensil more than once to taste food that is to be sold or served.
*3-404 General
At all times, including while being stored, prepared, displayed, dispensed, packaged, or
transported, food shall be protected from cross-contamination between foods and from potential
contamination by insects, insecticides, rodents, rodenticides, other toxins, probe-type price tags or
probe-type identification tags, unclean equipment and utensils, unnecessary handling, flooding,
draining, overhead leakage or condensation, or other agents of public health significance.
Hanging primal cuts and quarters or sides of meat, and uncut raw fruits and vegetables do not
need to be over wrapped or covered. Foods in original individual packages must be over wrapped
or covered if the package has been torn or broken. During transportation, including transportation
to another location for service or catering operations, food shall meet the requirements of these
rules and regulations relating to food protection, food storage and temperature maintenance of
potentially hazardous foods (time/temperature control for safety foods).
*3-405 Cross-Contamination Control
Each time there is a change in processing between raw beef, raw pork, other raw meats, raw
poultry, raw fish and molluscan shellfish or from raw to ready-to-eat foods, food-contact surfaces
and utensils shall be cleaned and sanitized as specified in 4-403 and 4-404. Salads and other
ready-to-eat foods may also be prepared simultaneously in areas that are separated by a barrier or
open space from areas used for processing potentially hazardous raw products.
- 34 -