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

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3-408 Washing Fruits and Vegetables/Additives/Sulfites ................................ 35 3-409 In-Use Utensils, Between Use Storage ................................................... 36 3-410 Wiping Cloths ......................................................................................... 36 3-411 Re-Use of Tableware .............................................................................. 37 3-412 Refilling Returnables .............................................................................. 37 3-413 Food Storage ........................................................................................... 37 3-414 Food Storage, Prohibited Areas .............................................................. 37 3-415 Food Display ........................................................................................... 38 3-416 Condiments, Protection ........................................................................... 38 *3-417 Consumer Self-Service Operations ......................................................... 38 *3-418 Reservice ................................................................................................. 38 3-5 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN .... 39 *3-501 Temperature ............................................................................................ 39 *3-502 Cooking Potentially Hazardous Foods (Time/Temperature Control For Safety Foods) ...................................................................... 39 *3-503 Non-Continuous Cooking of Raw Animal Foods ................................... 41 *3-504 Reheating ................................................................................................ 42 *3-505 Preparation for Immediate Service ......................................................... 42 3-6 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN ......................................................................................... 42 3-601 Thawing .................................................................................................. 42 3-602 Slacking .................................................................................................. 43 *3-603 Cooling ................................................................................................... 43 3-604 Cooling Methods..................................................................................... 43 3-605 Time as a Public Health Control ............................................................. 44 *3-606 Specialized Processing Methods ............................................................. 45 *3-607 Reduced Oxygen Packaging ................................................................... 46 3-608 Breading Mixtures .................................................................................. 48 3-7 ON-PREMISES LABELING ............................................................................. 49 3-701 Labeling .................................................................................................. 49 3-702 Special Requirements for Highly Susceptible Populations ..................... 49 3-8 CONSUMER ADVISORY (Section Effective July 1, 2013) ............................ 51 - iii -
*3-801 Consumption of Animal Foods That Are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens ................................. 51 CHAPTER 4 ........................................................................................................... 53 WAREWASHING, EQUIPMENT, UTENSILS, AND LINENS ................................. 53 4-1 MATERIALS FOR CONSTRUCTION AND REPAIR .................................. 53 4-101 General .................................................................................................... 53 4-102 Equipment Requirements ........................................................................ 53 4-2 DESIGN AND CONSTRUCTION..................................................................... 53 4-201 Food Contact Surfaces ............................................................................ 53 4-202 Use Limitations ....................................................................................... 54 4-203 Nonfood-Contact Surfaces ...................................................................... 55 4-204 Clean In Place (CIP) Equipment ............................................................. 55 4-205 “V” Threads, Use Limitation .................................................................. 56 4-206 Hot-Oil Filtering Equipment ................................................................... 56 4-207 Bearings and Gear Boxes, Leakproof ..................................................... 56 4-208 Beverage Tubing, Separation .................................................................. 56 4-209 Ice Units, Separation of Drains ............................................................... 56 4-210 Condenser Unit, Separation .................................................................... 56 *4-211 Molluscan Shellfish Tanks ...................................................................... 56 4-212 Ventilation and Ventilation Hood Systems ............................................. 57 4-3 LOCATION AND INSTALLATION ................................................................ 58 4-301 Equipment, and Storage Cabinets, Contamination Prevention. .............. 58 4-302 Fixed Equipment, Spacing or Sealing ..................................................... 58 4-4 EQUIPMENT AND UTENSIL CLEANING AND SANITIZATION - TESTING DEVICES ............................................................................................................. 61 4-401 Temperature Measuring Devices ............................................................ 61 4-402 Testing Devices....................................................................................... 61 4-403 Manual Cleaning and Sanitization .......................................................... 62 4-404 Mechanical Cleaning and Sanitization .................................................... 64 4-405 Drainboard and Dishtable Requirements ................................................ 66 4-406 Drying ..................................................................................................... 67 4-407 Food-Contact Surfaces of Equipment and Utensils ................................ 67 - iv -
Page 1 and 2: COLORADO RETAIL FOOD ESTABLISHMENT
Page 3: *2-502 Eating, Drinking, or Using T
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 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
Page 99 and 100:
*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
Page 107 and 108:
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
Page 129 and 130:
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
Page 139 and 140:
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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