Food Code - St. Louis County

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"Vending machine" means a self-service device that, upon insertion of a coin,paper currency, token, card, or key, or by optional manual operation, dispenses unitservings of FOOD in bulk or in packages without the necessity of replenishing thedevice between each vending operation."Vending machine location" means the room, enclosure, space, or area whereone or more VENDING MACHINES are installed and operated and includes the storageareas and areas on the PREMISES that are used to service and maintain the VENDINGMACHINES."Warewashing" means the cleaning and SANITIZING of UTENSILS and FOOD-CONTACTSURFACES of EQUIPMENT."Whole-muscle, intact beef" means whole muscle beef that is not injected,mechanically tenderized, reconstructed, or scored and marinated, from whichbeef steaks may be cut.23
Chapter2 Management andPersonnelParts2-1 SUPERVISION2-2 EMPLOYEE HEALTH2-3 PERSONAL CLEANLINESS2-4 HYGIENIC PRACTICES2-1 SUPERVISIONSubparts2-101 Responsibility2-102 Knowledge2-103 DutiesResponsibility 2-101.11 Assignment.*The PERMIT HOLDER shall be the PERSON IN CHARGE or shalldesignate a PERSON IN CHARGE and shall ensure that a PERSON INCHARGE is present at the FOOD ESTABLISHMENT during all hours ofoperation.Knowledge 2-102.11 Demonstration.*Based on the RISKS inherent to the FOOD operation, duringinspections and upon request the PERSON IN CHARGE shalldemonstrate to the REGULATORY AUTHORITY knowledge offoodborne disease prevention, application of the HAZARDAnalysis and CRITICAL CONTROL POINT principles, and therequirements of this <strong>Code</strong>. The PERSON IN CHARGE shalldemonstrate this knowledge by:24
Page 1 and 2: Food Code2005
Page 3: 3-2 SOURCES, SPECIFICATIONS, AND OR
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 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
Page 61 and 62: (2) The "sell by" date for packages
Page 63 and 64: specified in 21 CFR Part 120 Hazard
Page 65 and 66: 3-3 PROTECTION FROM CONTAMINATION A
Page 67 and 68: (f) Prohibition of jewelry as speci
Page 69 and 70: (B) Subparagraph (A)(4) of this sec
Page 71 and 72: 3-303.12 Storage or Display of Food
Page 73 and 74: (C) Cloths in-use for wiping surfac
Page 75 and 76: (2) Where it is not exposed to spla
Page 77 and 78: 3-306.13 Consumer Self-Service Oper
Page 79 and 80:
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
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3-602.12 Other Forms of Information
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3-8 SPECIAL REQUIREMENTS FOR HIGHLY
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(c) Includes specifications and pra
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(D) Finished to have a SMOOTH, EASI
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(C) Whole, uncut, raw fruits and ve
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(5) Except as specified in (B) of
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(B) FOOD TEMPERATURE MEASURING DEVI
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windblown debris, insects, rodents,
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(c) The identity of the source of t
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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
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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
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(B) The FOOD-CONTACT SURFACES of co
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(4) TEMPERATURE MEASURING DEVICES a
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4-603.12 Precleaning.(A) FOOD debri
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(D) If using a WAREWASHING machine
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application of SANITIZING chemicals
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4-9 PROTECTION OF CLEAN ITEMSSubpar
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(3) In garbage rooms;(4) In mechani
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Chapter5 Water, Plumbing,and WasteP
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5-102.14 Sample Report.The most rec
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(B) A PLUMBING FIXTURE such as a HA
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5-203.15 Backflow Prevention Device
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(3) Flushing the complete system wi
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5-302.16 Hose, Construction and Ide
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(A) Sized 15 percent larger in capa
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5-5 REFUSE, RECYCLABLES, AND RETURN
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5-501.18 Cleaning Implements and Su
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5-501.115 Maintaining Refuse Areas
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Chapter6 Physical FacilitiesParts6-
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(C) Exposed horizontal utility serv
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eakage by a shield surrounding and
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6-202.16 Exterior Walls and Roofs,
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(C) A heated-air hand drying device
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Service Sinks 6-306.10 Availability
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cleaning times may be cleaned:(1) W
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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
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Other PersonalCare Items7-209.11 St
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(2) Whether FOOD-CONTACT SURFACES c
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Code, the PERMIT HOLDER shall: i.)
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8-2 PLAN SUBMISSION AND APPROVALSub
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8-201.13 When a HACCP Plan is Requi
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ConstructionInspection andApproval8
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(B) The required fee is submitted;(
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access to the FOOD ESTABLISHMENT as
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(F) Whenever a suspension has becom
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8-304.70 Notice for Hearing(A) Noti
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REGULATORY AUTHORITY shall prioriti
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necessary to protect the public hea
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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)
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certification of the required boost
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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
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FOOD-contact surfaces, and the hand
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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
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807.120.2 Food Transportation.Durin
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1. No POISONOUS OR TOXIC MATERIALS
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2. Private water systems used for d
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containers) for any of the followin
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Food Code - St. Louis County

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