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

3. Maintain the records required to confirm that cooling and cold holding
refrigeration time/temperature parameters are met as part of the HACCP plan
and:
a. Make such records available to the Department upon request, and
b. Hold such records for at least 6 months; and
4. Implement written operational procedures as specified in (A)(5) of this section
and a training program as specified in (A)(6) of this section.
D. A food establishment that packages cheese using a reduced oxygen packaging method
shall:
1. Limit the cheeses packaged to those that are commercially manufactured in a
food processing plant with no ingredients added in the food establishment and
that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses,
21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft
cheeses;
2. Have a HACCP plan that contains the information specified under appendix G
and as specified in (A)(1), (A)(3)(a), (A)(5) and (A)(6) of this section;
3. Labels the package on the principal display panel with a "use by" date that does
not exceed thirty (30) days from its packaging or the original manufacturer's "sell
by" or "use by" date, whichever occurs first; and
4. Discards the reduced oxygen packaged cheese if it is not sold for off-premises
consumption or consumed within thirty (30) calendar days of its packaging.
E. When applying a reduced oxygen packaging process, retail food establishments shall
notify the Department in advance and indicate the method proposed (i.e. cook-chill, sous
vide).
3-608 Breading Mixtures
A. Containers of dry breading mixtures (containing flour, cornmeal, spices, etc.) into which
raw animal foods such as poultry and fish are repeatedly dipped, may be used for a total
period of up to 7 days and stored at room temperature, provided that:
1. Containers are stored covered in a clean dry area overnight and/or when not in
use as specified in sections 3-311and 3-312;
2. The breading mixture is sifted at a minimum of every 4 hours to remove excess
moisture and doughballs while in use; and
3. Containers are completely emptied, cleaned and sanitized, and the breading
mixtures discarded at intervals of no greater than 7 days.
B. If this procedure is used, the person in charge must have a system in place to indicate the
date the breading must be discarded.
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