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

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CHAPTER 7 ........................................................................................................... 85 POISONOUS OR TOXIC MATERIALS ...................................................................... 85 7-1 LABELING AND IDENTIFICATION ............................................................. 85 *7-101 Identifying Information, Prominence...................................................... 85 *7-102 Working Containers ................................................................................ 85 *7-103 Separation ............................................................................................... 85 *7-104 Restriction ............................................................................................... 85 *7-105 Use of Materials ...................................................................................... 85 *7-106 Food Containers ...................................................................................... 86 *7-107 Chemicals for Washing Fruits and Vegetables, Criteria ......................... 86 *7-108 Boiler Water Additives, Criteria ............................................................. 86 *7-109 Drying Agents, Criteria ........................................................................... 86 *7-110 Personal Medications .............................................................................. 86 *7-111 First Aid Supplies ................................................................................... 86 CHAPTER 8 ........................................................................................................... 87 INSECT, RODENT AND ANIMAL CONTROL ......................................................... 87 8-1 PREVENTION .................................................................................................... 87 8-101 Outer Openings, Protected ...................................................................... 87 8-102 Controlling Pests ..................................................................................... 87 8-103 Insect Control Devices, Design and Installation ..................................... 87 *8-104 Pesticide Application .............................................................................. 88 *8-105 Removing Birds, Insects, Rodents, and Other Pests ............................... 88 *8-106 Prohibiting of Animals ............................................................................ 88 CHAPTER 9 ........................................................................................................... 90 MOBILE RETAIL FOOD ESTABLISHMENTS OR PUSHCARTS ........................ 90 9-1 MOBILE RETAIL FOOD ESTABLISHMENT .............................................. 90 9-101 General .................................................................................................... 90 9-102 Exemptions ............................................................................................. 90 9-103 Single-service Articles ............................................................................ 90 9-104 Water System .......................................................................................... 91 - vii -
9-105 Wastewater Retention ............................................................................. 92 *9-106 Handwashing Facilities ........................................................................... 92 9-107 Commissary ............................................................................................ 92 9-108 Additional Requirements ........................................................................ 94 CHAPTER 10 ......................................................................................................... 95 TEMPORARY RETAIL FOOD ESTABLISHMENTS ............................................... 95 10-1 TEMPORARY RETAIL FOOD ESTABLISHMENTS .................................. 95 10-101 General .................................................................................................... 95 10-102 Operations ............................................................................................... 95 10-103 Commissary ............................................................................................ 95 10-104 Minimum Event Site Equipment Requirements ..................................... 96 *10-105 Ice ........................................................................................................... 96 10-106 Single-Service Articles ........................................................................... 96 *10-107 Water ....................................................................................................... 97 10-108 Wet Storage ............................................................................................ 97 *10-109 Waste ...................................................................................................... 97 *10-110 Handwashing .......................................................................................... 97 *10-111 Screening and Enclosures ....................................................................... 97 *10-112 Grounds ................................................................................................... 97 *10-113 Overhead Protection ............................................................................... 97 CHAPTER 11 ......................................................................................................... 98 COMPLIANCE PROCEDURES ................................................................................... 98 11-1 COMPLIANCE ................................................................................................... 98 11-101 General ....................................................................................................... 98 11-102 Issuance of License or Certificate of License ......................................... 98 11-103 License Renewal ........................................................................................ 98 11-104 Judicial Review ....................................................................................... 98 11-105 Closure Without Suspension ................................................................... 99 11-106 Injunctive Relief ..................................................................................... 99 11-2 INSPECTIONS .................................................................................................... 99 11-201 Inspection Frequency .............................................................................. 99 - viii -
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: *5-211 Sewage .....................
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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