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

3-406 Packaged and Unpackaged Food - Separation, Packaging, and Segregation
A. Food shall be protected from cross contamination by separating raw animal foods during
storage, preparation, holding, and display from:
*1. Raw ready-to-eat food including other raw animal food such as fish for sushi or
molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables;
and
*2. Cooked ready-to-eat food;
B. Frozen, commercially processed and packaged raw animal food may be stored or
displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
*3-407 Pasteurized Eggs, Substitute for Shell Eggs for Certain Recipes
Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such
as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and
egg-fortified beverages that are not cooked as specified in section 3-502 (D). This section does
not apply if there is a Consumer Advisory in place as specified in Section 3-801 excepts as
prohibited by Section 3-702(C).
3-408 Washing Fruits and Vegetables/Additives/Sulfites
A. Except as specified in (B)-(D) of this section and except for whole, raw fruits and
vegetables that are intended for washing by the consumer before consumption, raw fruits
and vegetables shall be thoroughly washed in running drinking water to remove soil and
other contaminants before being cut, combined with other ingredients, cooked, served, or
offered for human consumption in ready-to-eat form. Commercially, prewashed raw
fruits and vegetables that are prepackaged to prevent contamination do not require further
washing prior to use.
B. Fruits and vegetables from which rinds, peels, husks, or shells are not removed before
preparation require washing.
C. Chemicals for washing fruits and vegetables, criteria.
*1. Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the
requirements specified in 21 CFR 173.315, “Chemicals used in washing or to
assist in the peeling of fruits and vegetables”.
2. Ozone as an antimicrobial agent used in the treatment, storage, and processing of
fruits and vegetables in a food establishment shall meet the requirements
specified in 21 CFR 173.368.
*D. Application of sulfiting agents to fresh fruits and vegetables intended for raw
consumption or to a food considered to be a good source of vitamin B 1; such as poultry,
crab meat (except canned), mixed nuts, whole grains, whole grain flours, enriched bakery
products is prohibited.
E. New or extensively remodeled establishments with food items that require washing shall
have a food preparation sink. The food preparation sink must be supplied with both hot
and cold running water, must be indirectly drained to sewer and must be equipped with
an approved eighteen inch (18") [(46 centimeters (cm)] drain board or an alternate drain
table or work space approved by the Department. If a garbage disposal is to be installed
at the food preparation sink, it shall be located in the drain board of the sink and must be
plumbed in accordance with section 5-205.
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