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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