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

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CHAPTER 7 POISONOUS OR TOXIC MATERIALS 7-1 LABELING AND IDENTIFICATION *7-101 Identifying Information, Prominence Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. *7-102 Working Containers Working containers used for storing poisonous or toxic material, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually identified with at least the name of the material. *7-103 Separation Poisonous or toxic materials shall be stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles by: A. Separating the poisonous or toxic materials by spacing or partitioning; and B. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. Except that equipment and utensil cleaners and sanitizers may be stored in warewashing areas for availability and convenience if such materials are stored to prevent contamination of food, equipment, utensils, linens, or single-service and single-use articles. C. Poisonous or toxic materials stored or displayed for retail sale shall be separated from food and single-service articles by spacing, partitioning, or dividers. These materials shall not be stored or displayed above food or single-service articles. *7-104 Restriction A. Only those poisonous or toxic materials required for the operation and maintenance of a retail food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a retail food establishment. B. Paragraph A of this section does not apply to packaged poisonous or toxic materials that are for retail sale. *7-105 Use of Materials A. Sanitizers, disinfectants, cleaning compounds, or other compounds intended for use on food-contact surfaces shall not be used in a way that leaves a toxic residue on such surfaces in accordance with 40 CFR 180.940 (2005). B. Poisonous or toxic materials shall not be used in a way that contaminates food, food contact surfaces, equipment, utensils, or single service articles, nor in a way other than in full compliance with the manufacturer's labeling. - 85 -
*7-106 Food Containers A container previously used to store poisonous or toxic materials shall not be used as a food contact surface. A container previously used to store food shall not be used as a container to store toxic materials. *7-107 Chemicals for Washing Fruits and Vegetables, Criteria Chemicals used to wash whole fruits and vegetables shall meet the requirements of Chemicals Used In Washing Or To Assist In The Lye Peeling Of Fruits And Vegetables, 21 CFR section 173.315, (2003). *7-108 Boiler Water Additives, Criteria Chemicals used as boiler water additives shall meet the requirements specified in Boiler Water Additives, 21 CFR section 173.310, (2003) (see Appendix D). *7-109 Drying Agents, Criteria Drying agents used in conjunction with sanitization shall be approved by the Department. *7-110 Personal Medications Only those medications necessary for the health of employees shall be present in the retail food establishment. Medications and cosmetics shall be stored in properly labeled containers and located so that food and food-contact surfaces of equipment, utensils, linens, single-service and single-use articles cannot be contaminated. Medications requiring refrigeration and stored in a food refrigerator shall be properly identified, double packaged and located on the lowest shelf. This paragraph does not apply to medications that are stored or displayed for retail sale. *7-111 First Aid Supplies First aid supplies shall be properly labeled and stored in a way that prevents them from contaminating food and food-contact surfaces, equipment, utensils, linens, single-service and single-use articles. - 86 -
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COLORADO RETAIL FOOD ESTABLISHMENT
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*2-502 Eating, Drinking, or Using T
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*3-801 Consumption of Animal Foods
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*5-211 Sewage .....................
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9-105 Wastewater Retention ........
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APPENDICES Appendix A - Potentially
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food establishment for service and
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31. “Easily Cleanable” means su
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46. “Food Preparation” means pa
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70. “Mobile Retail Food Establish
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Table B. Interaction of pH and aw f
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(2) A process as specified in secti
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98. “Safe Materials” means arti
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118. “Warewashing” means the cl
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7. Explaining the relationship betw
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d. Sore throat with fever; or e. A
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1. Exclude the food employee who wo
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C. If approved and capable of remov
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CHAPTER 3 FOOD 3-1 CHARACTERISTICS
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B. Paragraph (A) of this section do
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4. Provide a written letter of refe
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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 kept free of litter. Exterior s
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
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Additional information about prereq
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Listeria monocytogenes Salmonella s
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with IgE antibodies and elicit an a
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Mycotoxins Aflatoxin Toxic mushroom
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containing fungicides on grains or
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Appendix G, Table 3. Main Materials
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CCPs are only used to address issue
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C. Principle #3: Establish Critical
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2. What is the frequency of verific
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C. What are the three food preparat
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3. Significant biological hazards i
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kinds of foods are deli meats, chee
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The Operator's Manual embodies FDA'
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7. Acknowledgements Much of this Ap
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Potter, N.N., J.H. Hotchkiss, 1999.
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Flow Chart 2 Receiving Refrigerated
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25-4-1304. Bulk food protection. (1
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APPENDIX I - Equipment Investigatio
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14. PLEASE ATTACH A SPECIFICATION S
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