Food Code - St. Louis County

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ContentsCHAPTER 1 PURPOSE AND DEFINITIONS 1CHAPTER 2 MANAGEMENT AND PERSONNEL 24CHAPTER 3 FOOD 48CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS 100CHAPTER 5 WATER, PLUMBING, AND WASTE 143CHAPTER 6 PHYSICAL FACILITIES 163CHAPTER 7 POISONOUS OR TOXIC MATERIALS 179CHAPTER 8COMPLIANCE AND ENFORCEMENTHOSPITALS, NURSING FACILITIES, AND DAY CARES186238Chapter 1Purpose and Definitions1-1 TITLE, INTENT, SCOPE 11-2 DEFINITIONS 2Chapter 2Management and Personnel2-1 SUPERVISION 242-2 EMPLOYEE HEALTH 292-3 PERSONAL CLEANLINESS 412-4 HYGIENIC PRACTICES 46Chapter 3<strong>Food</strong>3-1 CHARACTERISTICS 48
3-2 SOURCES, SPECIFICATIONS, AND ORIGINALCONTAINERS AND RECORDS 493-3 PROTECTION FROM CONTAMINATION AFTERRECEIVING 593-4 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTHCONCERN 753-5 LIMITATION OF GROWTH OF ORGANISMS OF PUBLICHEALTH CONCERN 793-6 FOOD IDENTITY, PRESENTATION, AND ON-PREMISESLABELING 933-7 CONTAMINATED FOOD 963-8 SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLEPOPULATIONS 97Chapter 4Equipment, Utensils, and Linens4-1 MATERIALS FOR CONSTRUCTION AND REPAIR 1004-2 DESIGN AND CONSTRUCTION 1044-3 NUMBERS AND CAPACITIES 1164-4 LOCATION AND INSTALLATION 1194-5 MAINTENANCE AND OPERATION 122
Page 1: Food Code2005
Page 8 and 9: Asymptomatic.(1) "Asymptomatic" mea
Page 10 and 11: "Critical control point" means a po
Page 12 and 13: Egg Product.(1) "Egg Product" means
Page 14 and 15: (2) “Food Establishment" includes
Page 16 and 17: wash basin, or a PLUMBING FIXTURE e
Page 18 and 19: vended, sold or given away.(b) “P
Page 20 and 21: (3) Substances necessary for the op
Page 22 and 23: (i) Intrinsic factors including add
Page 24 and 25: POULTRY products, such as prosciutt
Page 26 and 27: "Sanitization" means the applicatio
Page 28 and 29: "Vending machine" means a self-serv
Page 30 and 31: (A) Complying with this Code by hav
Page 32 and 33: etween the REGULATORY AUTHORITY and
Page 34 and 35: (J) CONSUMERS are notified that cle
Page 36 and 37: (a) Norovirus within the past 48 ho
Page 38 and 39: conditions of exclusionand restrict
Page 40 and 41: exposed to foodbornepathogen and wo
Page 42 and 43: (2) The anicteric FOOD EMPLOYEE has
Page 44 and 45: (3) The FOOD EMPLOYEE was EXCLUDED
Page 46 and 47: (f) The FOOD EMPLOYEE does not use
Page 48 and 49: (A) After touching bare human body
Page 50 and 51: (A) FOOD EMPLOYEES shall keep their
Page 53 and 54:
Chapter3 FoodParts3-1 CHARACTERISTI
Page 55 and 56:
(3) If individually cut in a FOOD E
Page 57 and 58:
the agency that has animal health j
Page 59 and 60:
Specificationsfor Receiving3-202.11
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(2) The "sell by" date for packages
Page 63 and 64:
specified in 21 CFR Part 120 Hazard
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3-3 PROTECTION FROM CONTAMINATION A
Page 67 and 68:
(f) Prohibition of jewelry as speci
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(B) Subparagraph (A)(4) of this sec
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3-303.12 Storage or Display of Food
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(C) Cloths in-use for wiping surfac
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(2) Where it is not exposed to spla
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3-306.13 Consumer Self-Service Oper
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MinimumTemperatureTimeo C ( o F)63
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(2) The CONSUMER is informed as spe
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(B) If the FISH are frozen by a sup
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3-5 LIMITATION OF GROWTH OF ORGANIS
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less, or to 7 o C (45 o F) as speci
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maintains an ambient air temperatur
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(1) Deli salads, such as ham salad,
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(3) The FOOD shall be cooked and se
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Clostridiumbotulinum andListeriamon
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contains the information as specifi
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3-6 FOOD IDENTITY, PRESENTATION, AN
Page 101 and 102:
3-602.12 Other Forms of Information
Page 103 and 104:
3-8 SPECIAL REQUIREMENTS FOR HIGHLY
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(c) Includes specifications and pra
Page 107 and 108:
(D) Finished to have a SMOOTH, EASI
Page 109 and 110:
(C) Whole, uncut, raw fruits and ve
Page 111 and 112:
(5) Except as specified in (B) of
Page 113 and 114:
(B) FOOD TEMPERATURE MEASURING DEVI
Page 115 and 116:
windblown debris, insects, rodents,
Page 117 and 118:
(c) The identity of the source of t
Page 119 and 120:
4-204.114 Warewashing Machines, Int
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(1) Provided with an internally mou
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(C) Alternative manual WAREWASHING
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thin masses shall be provided and r
Page 127 and 128:
4-402.12 Fixed Equipment, Elevation
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4-501.14 Warewashing Equipment, Cle
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(B) The temperature of the wash sol
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(3) Be used only in water with 500
Page 135 and 136:
(B) The FOOD-CONTACT SURFACES of co
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(4) TEMPERATURE MEASURING DEVICES a
Page 139 and 140:
4-603.12 Precleaning.(A) FOOD debri
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(D) If using a WAREWASHING machine
Page 143 and 144:
application of SANITIZING chemicals
Page 145 and 146:
4-9 PROTECTION OF CLEAN ITEMSSubpar
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(3) In garbage rooms;(4) In mechani
Page 149 and 150:
Chapter5 Water, Plumbing,and WasteP
Page 151 and 152:
5-102.14 Sample Report.The most rec
Page 153 and 154:
(B) A PLUMBING FIXTURE such as a HA
Page 155 and 156:
5-203.15 Backflow Prevention Device
Page 157 and 158:
(3) Flushing the complete system wi
Page 159 and 160:
5-302.16 Hose, Construction and Ide
Page 161 and 162:
(A) Sized 15 percent larger in capa
Page 163 and 164:
5-5 REFUSE, RECYCLABLES, AND RETURN
Page 165 and 166:
5-501.18 Cleaning Implements and Su
Page 167 and 168:
5-501.115 Maintaining Refuse Areas
Page 169 and 170:
Chapter6 Physical FacilitiesParts6-
Page 171 and 172:
(C) Exposed horizontal utility serv
Page 173 and 174:
eakage by a shield surrounding and
Page 175 and 176:
6-202.16 Exterior Walls and Roofs,
Page 177 and 178:
(C) A heated-air hand drying device
Page 179 and 180:
Service Sinks 6-306.10 Availability
Page 181 and 182:
cleaning times may be cleaned:(1) W
Page 183 and 184:
6-501.113 Storing Maintenance Tools
Page 185 and 186:
Chapter7 Poisonous or ToxicMaterial
Page 187 and 188:
7-202.12 Conditions of Use.*POISONO
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(3) APPROVED for use as a drying ag
Page 191 and 192:
Other PersonalCare Items7-209.11 St
Page 193 and 194:
(2) Whether FOOD-CONTACT SURFACES c
Page 195 and 196:
Code, the PERMIT HOLDER shall: i.)
Page 197 and 198:
8-2 PLAN SUBMISSION AND APPROVALSub
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8-201.13 When a HACCP Plan is Requi
Page 201 and 202:
ConstructionInspection andApproval8
Page 203 and 204:
(B) The required fee is submitted;(
Page 205 and 206:
access to the FOOD ESTABLISHMENT as
Page 207 and 208:
(F) Whenever a suspension has becom
Page 209 and 210:
8-304.70 Notice for Hearing(A) Noti
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REGULATORY AUTHORITY shall prioriti
Page 213 and 214:
necessary to protect the public hea
Page 215 and 216:
Report ofFindings8-403.10 Documenti
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Acknowledgment of Receipt.At the co
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(B) As specified under 8-405.11(B)
Page 221 and 222:
certification of the required boost
Page 223 and 224:
8-501.40 Removal of Exclusions and
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3. Water System. A MOBILE FOOD ESTA
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(2)A PUSHCART utilizing ice in the
Page 229 and 230:
FOOD-contact surfaces, and the hand
Page 231 and 232:
807.110- 10. MOBILE FOOD UNIT Const
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807.110-11 MOBILE FOOD UNIT Mechani
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(B) Adequate electrical outlets sha
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compliance with the requirements of
Page 239 and 240:
807.120.2 Food Transportation.Durin
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1. No POISONOUS OR TOXIC MATERIALS
Page 243 and 244:
2. Private water systems used for d
Page 245 and 246:
containers) for any of the followin
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Food Code - St. Louis County

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