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

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3-5 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN *3-501 Temperature A. The temperature of potentially hazardous foods (time/temperature control for safety foods) shall be 41°F (5°C) or below or 135°F (57°C) or above, at all times, except during necessary periods of preparation or as otherwise provided in this code. B. Equipment for cooling, heating and holding food, cold and hot, shall be sufficient in number and capacity to provide required food temperatures. C. Fluid milk and milk products, molluscan shellstock, and shell eggs may be received at their respective temperatures according to laws governing their distribution. D. A food that is labeled frozen and shipped frozen by a food processing plant shall be received and stored frozen. E. Upon receipt, potentially hazardous food (time/temperature control for safety food) shall be free of evidence of previous temperature abuse. *3-502 Cooking Potentially Hazardous Foods (Time/Temperature Control For Safety Foods) Potentially hazardous foods (time/temperature control for safety foods) processed within the retail food establishment shall be cooked to a uniform internal temperature of 135°F (57°C), except that: A. Poultry, stuffed ratite, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat or poultry shall be cooked to a minimum internal temperature of at least 165°F (74°C) for 15 seconds. B. Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham shall be cooked: 1. In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: OVEN TYPE OVEN TEMPERATURE BASED ON ROAST WEIGHT LESS THAN 10 LBS (4.5 KG) 10 LBS(4.5 KG) OR MORE STILL DRY 350 O F (177 O C) OR MORE 250 O F (121 O C) OR MORE CONVECTION 325 O F (163 O C) OR MORE 250 O F (121 O C) OR MORE HIGH HUMIDITY 1 250 O F (121 O C) OR LESS 250 O F (121 O C) OR LESS 1 RELATIVE HUMIDITY GREATER THAN 90% FOR AT LEAST 1 HOUR AS MEASURED IN THE COOKING CHAMBER OR EXIT OF THE OVEN; OR IN A MOISTURE-IMPERMEABLE BAG THAT PROVIDES 100% HUMIDITY. and - 39 -
2. As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: TEMPERATURE °F O C TIME 1 IN MINUTES TEMPERATURE °F O C TIME 1 IN SECONDS 130 O F (54.4 O C) 112 147 O F (63.9 O C) 134 131 O F (55.0 O C) 89 149 O F (65.0 O C) 85 133 O F (56.1 O C) 56 151 O F (66.1 O C) 54 135 (57.2 O C) 36 153 O F (67.2 O C) 34 136 O F (57.8 O C) 28 155 O F (68.3 O C) 22 138 O F (58.9 O C) 18 157 O F (69.4 O C) 14 140 O F (60.0 O C) 12 158 O F (70.0 O C) 0 142 O F (61.1 O C) 8 144 O F (62.2 O C) 5 145 O F (62.8 O C) 4 1 HOLDING TIME MAY INCLUDE POST OVEN HEAT RISE. C. A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if: 1. The food establishment serves a population that is not a highly susceptible population; 2. The steak is labeled to indicate that it meets the definition of "whole-muscle, intact beef”; and 3. The steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces. D. Eggs, pork, lamb, fish and other meats as defined in section 1-202 (35) shall be cooked to a minimum internal temperature of 145°F (63°C) for 15 seconds. E. Eggs that are not prepared in response to a consumer’s order or for immediate service shall be cooked to 155°F (68°C). F. Ground beef and ratites shall be cooked to a minimum internal temperature of 155°F (68°C) for 15 seconds, or to 145°F (63°C) for 3 minutes, or 150°F (66°C) for 1 minute, or 158°F (70°C) for less than one second. G. Game animals shall be cooked to a minimum internal temperature of 145°F (63°C) for 15 seconds except as specified in section 3-502 (K) of these rules and regulations. H. Comminuted fish, meat and game animals and beef including mechanically tenderized or injected meats other than whole muscle intact beef steak, shall be cooked to a minimum internal temperature of 155°F (68°C) for 15 seconds. I. Raw animal foods cooked in a microwave oven shall be: 1. Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat 2. Covered to retain surface moisture - 40 -
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 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: F. Under sewer lines that are not s
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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