Rules and Regulations Food Service Chapter 511-6-1

Environmental Health Section

Rules and Regulations Food Service Chapter 511-6-1

We Protect Lives.

Food Service

Chapter 511-6-1

Rule 511-6-1-.01 511-6-1-.02

511-6-1-.03 511-6-1-.04

511-6-1-.05

511-6-1.-06

RULES OF

DEPARTMENT OF PUBLIC HEALTH CHAPTER 511-6-1 FOOD SERVICE

TABLE OF CONTENTS

Rule Title

Section # Section Title

Page

Definitions

3

Provisions

(1)

Permit

21

(2)

Mobile Food Service Unit

24

(3)

Application for a Permit

24

(4)

When Plans are Required

26

(5)

When a HACCP Plan is Required

26

(6)

Contents of a HACCP Plan

26

(7)

Requirements ? Permit Issued

27

(8)

Interpretation of this Chapter

28

Management and Personnel

(1)

Demonstration of Knowledge

29

(2)

Responsibilities of the Person in Charge (PIC)

30

(3)

Certified Food Safety Manager

32

(4)

Employee Health

34

(5)

Personal Cleanliness

42

(6)

Responding To Contamination Events

46

Food

(1)

Condition

47

(2)

Source

47

(3)

Specifications for Receiving

49

(4)

Protection from Contamination after Receiving

54

(5)

Pathogen Destruction

65

(6)

Limiting the Growth of Pathogens

70

(7)

Food Identity, Presentation, and On-Premises

79

Labeling

(8)

Contaminated Food

81

(9)

Special Requirements - Highly Susceptible

81

Populations

Equipment and Utensils

(1)

Materials

84

(2)

Design and Construction

85

(3)

Numbers and Capacities

93

(4)

Location and Installation

94

(5)

Acceptability of Existing Equipment

95

(6)

Maintenance and Operations

95

(7)

Cleaning of Equipment and Utensils

99

(8)

Sanitization of Equipment and Utensils

104

(9)

Laundering

104

(10) Protection of Clean Items

105

Sanitary Facilities and Controls

(1)

Water Supply

108

(2)

Plumbing System

109

(3)

Mobile Water Tanks and Mobile Food Service Unit 112

Water Tanks

1

511-6-1-.07

Physical Facilities and Toxic Materials

511-6-1-.08

Special Food Service Operations

511-6-1-.09

Certification and Standardization of Environmental Health Personnel

511-6-1-.10

Inspections and Compliance Procedures

(4)

Sewage, Other Liquid Waste, and Rainwater

114

(5)

Refuse, Recyclables, and Returnables

115

(1)

Materials for Construction and Repair

119

(2)

Design, Construction, and Installation

119

(3)

Numbers and Capacities

123

(4)

Location and Placement

124

(5)

Maintenance and Operation

124

(6)

Poisonous or Toxic Materials

127

(1)

Mobile Food Service Units and Extended Food

132

Service Units

(2)

Temporary Food Service Establishments

136

(3)

Incubator Food Service Operations

140

(4)

Catering Food Service Operations

145

(1)

Responsibilities and Requirements

147

(2)

Standardization Maintenance

147

(3)

Notification of Food Service Program

147

Responsibilities

(4)

Record of Training, Standardization, and CEU

147

Credit

(5)

Temporary Staffing and Emergency Response

148

(6)

Non-standardized Environmental Health Personnel 148

(1)

Suspension and Revocation of Permits

149

(2)

Inspections

150

(3)

Examination, Condemnation and Public Notice

156

(4)

Procedure When Infection is Suspected

157

(5)

Variance

157

2

Food Service

Chapter 511-6-1

511-6-1-.01 Definitions.

(1) "Accredited program" means a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals. It refers to the certification process and is a designation based upon an independent evaluation of factors such as the sponsor's mission; organizational structure; staff resources; revenue sources; policies; public information regarding program scope, eligibility requirements, re-certification, discipline and grievance procedures; test development and administration. Accredited programs does not refer to training functions or educational programs.

(2) "Adulterated" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, ? 402.

(3) "Approved" means acceptable to the Health Authority based on a determination of conformity with principles, practices, and generally recognized standards that protect public health.

(4) "Asymptomatic" means without obvious symptoms, not showing or producing indications of a disease or other medical condition, such as an individual infected with a pathogen but not exhibiting or producing any signs or symptoms of vomiting, diarrhea, or jaundice. It includes not showing symptoms because symptoms have resolved or subsided, or because symptoms never manifested.

(5) "aw" means water activity which is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol aw.

(6) "Balut" means an embryo inside a fertile egg that has been incubated for a period sufficient for the embryo to reach a specific stage of development after which it is removed from incubation before hatching.

(7) "Base of Operation" means a food service establishment, or any other permitted location in which food, containers or supplies are kept, handled, prepared, packaged, stored, or placed in containers for subsequent transport, sale or service elsewhere.

(8) "Beverage" means a liquid for drinking, including water.

(9) "Bottled drinking water" means water that is sealed in bottles, packages, or other containers and offered for sale for human consumption, including bottled mineral water.

(10) "Casing" means a tubular container for sausage products made of either natural or artificial (synthetic) material.

(11) "Catering food service establishment" means a food service establishment that contracts with a consumer to prepare a specific menu and amount of food in a permitted food service establishment for service to the consumer at a different location. This term shall include on-site catering and off-site catering operations; however, the term shall not include operations such as mobile food service establishments, temporary food service establishments, extended food service establishments or establishments that only deliver foods such as pizza delivery.

3

Rule -.01

(12) "Certification" means a document certifying that an individual has completed an approved food safety training program and has passed a professionally validated food safety examination.

(13) "Certification number" means a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program.

(14) "Certified food safety manager (CFSM)" means the owner or manager of a food service establishment who has successfully completed a food safety training program approved by the Department and passed a professionally validated CFSM examination that is accredited by the Conference for Food Protection or other accrediting agency as conforming to national standards for organizations that certify individuals.

(15) "CFR" means Code of Federal Regulations.

(16) "CIP" means cleaned in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning, such as the method used, in part, to clean and sanitize a frozen dessert machine. It does not include the cleaning of equipment such as band saws, slicers, or mixers that are subjected to in-place manual cleaning without the use of a CIP system.

(17) "Color additive" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, ? 201(t) and 21 CFR 70.3f.

(18) "Commingle" means to combine shellstock harvested on different days or from different growing areas as identified on the tag or label, or to combine shucked shellfish from containers with different container codes or different shucking dates.

(19) "Comminuted" means reduced in size by methods including chopping, flaking, grinding, or mincing. It includes fish or meat products that are reduced in size and restructured or reformulated such as gefilte fish, gyros, ground beef, and sausage and a mixture of two or more types of meat that have been reduced in size and combined, such as sausages made from two or more meats.

(20) "Conditional employee" means a potential food employee to whom a job offer is made, conditional on responses to subsequent medical questions or examinations designed to identify potential food employees who may be suffering from a disease that can be transmitted through food and done in compliance with Title 1 of the Americans with Disabilities Act of 1990.

(21) "Confirmed disease outbreak" means a foodborne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative agent and epidemiological analysis implicates the food as the source of the illness.

(22) "Consumer" means a person who is a member of the general public, takes possession of food, is not functioning in the capacity of an operator of a food service establishment or food processing plant and does not offer the food for resale.

(23) "Core item" means a provision in this Chapter that is not designated as a priority item or a priority foundation item. It includes an item that usually relates to general sanitation, operational

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