INDEX aw, definition, 3 Access allowed after due notice, 186 Anti-slip floor coverings, 148 Appeal dismissal, hearing officer's powers, 212 application for inspection order, 187 court petition for, 215 denial, judicial remedies, 214 proceeding, timeliness, 207-208 restriction or exclusion order, 192 right to, acceptance of consent agreement denied, sworn statement, 215 notification of right, 186 owner agreement, 178, 186 as waiver, 214 denial of application for operating permit, 181 Applicant for permit to operate food establishment refusal, 187 to premises and records, 200, 215-216 Accuracy, 88 Acidity. See pH, 12 information required, 178-180 qualifications, 178 Applicant, responsibility to report illness, 182 Application for operating permit Acknowledgments, Preface xi Additive, food and color definition, 2 food upon receipt, 42 notice of denial, 181 procedure, 178-180 Application of Code prevention of health hazards, 172 limitations, 71, 167-168 sulfites, 51 unapproved, protection from, 51 public health protection, 171-172 Approved, definition, 3 Area Administrative remedies, 200-214 hearing officer's powers, 211-213 Adulterated Definition, 2 adjacent to easily movable equipment, 6 behind vending machine kickplates, 87 Code subject, Preface viii consumer eating and drinking, 150, 162-163 food condition, 37 US Code, See References Annex, 218-221 consumer shopping, 103, 143, 150, 163 designated for eating, drinking, and tobacco use, Air-drying equipment and utensils, 122 wiping cloths, locations, 122 35, 158 dining, 125, 163 distressed merchandise, 158 Air filtration, 137 Air gap. See Backflow Prevention, Plumbing System Air temperature, 67, 92-93 dressing, 157, 161 driving, 148, 154 dry storage, 150 See also Ambient temperature measuring devices exposed, 150 food preparation, 148-152, 162-163 Aisles in work spaces. See Spacing Alkalinity. See pH food protection, Preface ii-iii handwashing lavatory, 131-132, 149 Allegation of fact, response to hearing notice, 205-206 Alligator. See Fish indoor, construction material, 147-148 Inspection order access. See Compliance and Ambient temperature measuring devices, 88 Enforcement Annex, contents of order, Animal foods, raw consumer self-service, limitations, 57-58 cooking requirements, 59-62 separation from other foods, 48-50 200-201, 214-215 light intensity by, 156-157 living, 154 outdoor, construction materials, 148 Animal foods, raw or undercooked, consumer advisory, 77 outside fenced, 162 poisonous or toxic materials, 165, 170 Animals commercially raised for food, 40-42, 59-60 exotic species, limitations as food source, 41 game, 40-42, 59 prohibited food storage, 56 protected for tank vent, 136 refuse, 141, 143, 145 registration for bed and breakfast, 8 handling by employees, prohibition and exception, 36 handwashing after handling, 32 requiring drip-free ventilation, 89 self-service, 24 separate, for raw foods, 48-50 live, prohibition and exceptions, 162-163 wild game, 41-42, 60 servicing, 147, 153-154 shellfish harvesting, 44-46 sleeping, 154 storage, 141-144, 158-159, 165 underneath equipment for cleaning, 102-103 underneath fingernails, cleaning, 31 vending machines, liquid waste disposal, 96 Birds, dead or trapped, removal, 161 Boil. See Lesion, containing pus Boiler water additives, criteria, 167 unaffected by imminent health hazard, 189 vending machine, 19, 153 walking, 148, 154 warewashing, 149-150, 156, 165 Bottled drinking water, definition, 3 source, 127 Botulism. See Clostridium botulinum Bowls. See Hollowware waste servicing, 140 where unnecessary persons are not allowed, 23 Artificial color or flavor, declaration, 75-76 Assessment of statutory provisions, recommendation, Bread wrappers. See Single-use articles Buffets, monitoring by food employees, 58 Buildings, See Physical facilities Bulk food See Compliance and Enforcement Annex, 194 Asterisk(*), Preface ix Asymptomatic carrier, 27 Attachments, wall and ceilings, cleanability, 150 dispensing methods, 57-58 display, protection, 57 labeling requirements, 74-76 liquid, vended, 96 Authorities, enforcement, 217 Authority, PHS model codes, Preface iii Authorization, settlement, 214 raw animal food, prohibition, 57 unpackaged, labeling exemptions, 76 Bulk milk container dispensing tube, 110 Automatic shutoff, vending machines, 92-93 Backflow prevention, plumbing system Cabinets storage, 102, 124, 137,163 vending machine, 97 air gap, 130 carbonator, 132 knowledge of person in charge, 22 sewage systems, 138-140 Calibration, temperature measuring devices, 110 Can openers design and construction, 87 maintenance and operation, 104 water system operation, 137-138 Backflow prevention device, plumbing system carbonator, 132 copper, use limitation, 83 on vending machines, design and construction, 91 Cans, number 10. See Single-use articles Canthaxanthin, 75 Carbonator, 132 design standard, 130 location, 132 numbers and capacity, 132 Cardboard for recycling, outside storage, 144 Carpeting, floor, restrictions and installation, 149 Carrier, disease. See Asymptomatic carrier operation and maintenance, 133 Backsiphonage. See Backflow Bacon, slab, storage, 50 Carry-out utensils. See Single-service articles Case lot handling equipment, moveability, 96 Casing, 3 Bacteria. See Disease outbreaks caused by Baffles, internal, for warewashing machine, 94 Bags. See Single-service articles Bait definition, 3 datemarking, 69 Cast iron utensils and equipment food-contact surfaces, use limitation, 82 fish, 163 station, 169 Bakery products, 76 Basket, for warewashing equipment, 94, 115 Catering operation. See Food establishment Catsup bottles. See Single-use articles Ceiling, ceiling coverings, and coatings, cleanability, 148-150 Bearings and gear boxes, leakproof, 91 Bed and Breakfast. See Food establishment definition Beef consumer self-service, 57-58 Ceramic utensils, lead limitation, 82 Certification number, definition, 3 CFR, definition, 3 Chemicals cooking requirement, 59-62 minimum holding times for cooking, 59-62 oven parameters for cooking, 60 rare or raw, consumer advisory, 77 preservatives, declaration, 75 sanitization of equipment food-contact surfaces and utensils, 119-120 sanitizers, criteria, 167 raw, storage, 48-50 use of clean equipment, 111-114 use of laundered gloves, 120 whole-muscle, intact, definition, 19 washing fruits and vegetables, criteria, 167 working containers, of, 164 Chicken, raw, immersion in ice or water, 52 China utensils, lead imitation, 83 whole-muscle, intact steak, cooking, 61 Beef roasts, cooking requirements, 60-61 Beverage containers, consumer-owned, refilling, 118 Chlorine solutions, chemical sanitization, 108-109 CIP definition, 3 equipment, design and construction, 86-87 definition, 3 tubing, separation from stored ice, 91 Civil penalty, hearing officer's powers, 211-213 Civil proceedings, petitions, penalties, and continuing violations, 217-218 Clams, lightly cooked or raw, consumer advisory, 61-62, 77 Code of Federal Regulations, definition, 3 Cold holding of potentially hazardous food, 65-68 Cold-plate beverage cooling devices, separation See also Molluscan shellfish; Fish Cleanability carpeting, 149-150 ceilings, 148-150 from stored ice, design, and construction, 91 Color additive, 2 Commingle, definition, 4 Comminuted, definition, 3 floor and wall junctures, 149 floors, 148-150 food-contact surfaces, 84 mats and duckboards, 150 cooking fish and meats, 59 Commissary. See Food establishment definition Common name, 50 Communicable. See infectious agent nonfood-contact surfaces, 87 studs, joists, and rafters, 150 utility lines, 149 wall and ceiling attachments, 150 Community or individual facility for disposal of refuse, recyclables, and returnables, 146 Compactors, on-site, 142 Compliance and Enforcement Annex wall and ceiling coverings and coatings, 150 walls, 148-150 Cleanable fixtures, plumbing system, 130 explanation, Compliance & Enforcement, 194 principle, Compliance & Enforcement, 195 purpose, Compliance & Enforcement, 194 Cleaned in place. See CIP Cleaners. See Poisonous or toxic materials Cleaning agents handwashing, 155 warewashing equipment, 106 recommendation, Compliance & Enforcement, 195 Compliance with Code, responsibility of permit holder, 173-174, 178 Condenser unit, separation from food and food storage space, 91 Cleaning and sanitizing equipment and supplies for reuse, recyclables, and returnables, 141-145 Condiments, protection from contamination by consumers, 57 Conditioning device, plumbing system equipment and utensils to prevent food cross contamination, 111-120 knowledge demonstrated by person in charge, 21-22 design, 131 location, 133 Confidentiality hearings, 209 maintenance tools, preventing contamination, 160 physical facilities, frequency and restrictions, 159 protection, 177 Confirmed disease outbreak, definition 4 Consent agreement procedure for employees' hands and arms, 31 ventilation systems, nuisance and discharge prohibition, 160 approval by hearing officer, 211 request, response to hearing notice, 206, 214 respondent acceptance as waiver of right Cleaning of equipment and utensils criteria, 111 frequency, 111-115 methods, 115-118 to appeal, 214 Constitutional protection, procedural safeguards and judicial review, 196 Construction Cleanliness, personal, of employees fingernails, 31, 34 hands and arms, 31-34 jewelry, prohibition, 34 food establishment, plans and specifications requirement, 174-177. See also Public Health Reasons Annex, 377-388 inspection and approval, 177 outer clothing, 34 Closed hearing, justification, 209 Clostridium botulinum, nongrowth in reduced, mobile water tank and mobile food establishment water tank, 128-129 plumbing system, 122-127, atmosphere packaging, variance, 72-74 See also Potentially hazardous food definition Clothes washers and dryer Consumer advisory for raw or undercooked animal foods 77 availability, 100 location for contamination prevention, 101-102 Clothing, outer, of employees, clean condition, 34 definition, 4 expectations for food supply, Preface iv food on display, protection from Cloths for use with raw foods of animal origin treatment, 53-54 contamination by, 57 information requirements, 74-76 self-service, clean tableware for refills, 54-55 for wiping food spills, criteria, 53-54 Code Adoption, certified copies, Preface vii self-service operations, protection from contamination, 54-55 Consumer-owned container, refilling, 55, 118 applicability, 171-174 conformance with history, role in frequency of inspections, 185-186 Consumers at risk, advisory for fully cooked animal foods, 77 Contact time, chemical sanitization of equipment food-contact surfaces and utensils, 119-120 Container prohibitions for poisonous or toxic materials, 167 definition, 4 flow diagram, 176 knowledge demonstration by person in charge, Containers food storage, common name identification, 50 poisonous or toxic materials 20-23 monitoring, responsibility of permit holder, 182-185 labeling and identification, 164 use prohibition, 166-167 working, common name identification, 164 standard operating procedures, 176. See also Annex 5, 436 Critical item, definition, 4 Critical limit See also Single-service articles Contaminated food, disposition, 77 Contamination of food after receiving, prevention, 48-58 definition,5 nonconformance documentation, 187-188 violations, timely corrections, 190 Contamination prevention, location of equipment, clothes washer/dryers, and storage cabinets, 101-102 Cross connection, water supply system, prohibition, 133 Cross contamination of food protection by separation and segregation, 48-50 Contents court petition, 215 hearing notice, 208-209 required, response to hearing notice, 206-207 Crustacea shells, use limitation, 110 Crystal utensils, lead limitation, 82 Cups, refilling in consumer self-service, 54-55 See also Hollowware Control of foodborne disease transmission by employees, 191-193 Controlled atmosphere packaging. See Reduced Cut, infected. See Lesion, containing pus Cutting surfaces materials, 83-84 oxygen packaging Conversion of food establishment, plans and specifications, requirement, 174-175 See also Public Health Reasons Annex, 377-378 resurfacing, 104 Data plate, warewashing machine, 94 Date marking of ready-to-eat, potentially Cooking equipment, cleaning frequency, 115 destroying organisms of public health concern, 59-62 hazardous food, 68-70. See also Public Health Reasons Annex, 310-312; Model Forms, Guides, and Other Aids Annex 7, Chart 4-C Dealer's tag/label for molluscan shellstock requirements for raw animal foods, variance, 61-62 utensils. See Kitchenware requirements, 44-46 Decision by hearing officer, 211-213 Deli tissue, use to avoid contaminating food, 48 Cooling capacity, food equipment, 98 methods to limit growth of organisms of Demonstration of knowledge. See Person in Charge; Supervision Denial of access, sworn statement, 215 public health concern, 67-68 potentially hazardous cooked food, 66 Cooper and copper alloys, use limitation in food Denial of application for operating permit, notice, 181 Design, construction, and installation equipment and utensils contact and fittings, 83 Corned beef roasts minimum holding times for cooking, 60-61 acceptability, 97 accuracy, 88 cleanability, 86 oven parameters for cooking, 60 Correction of critical violation time frame, 188 timeliness, 190 durability and strength, 85 functionality, 89 physical facilities cleanability, 148-150 verification and documentation, 190 Corrective action compliance, 182-183 failure to demonstrate compliance, 187-188 functionality, 151-154 mobile water tank and mobile food establishment water tank, 135-138 Corrosion-resistant material, definition, 4 Cosmetics. See Personal care items Counter guards. See Food display plumbing system, 129-134 sewage system, 138-140 Design standard, backflow prevention device, 130 Court petition for access, contents, 215 injunction, 217 penalties, 217-218 Destroying or denaturing food by hold order, 203 Detergents. See Cleaning agents Detergent-sanitizers for warewashing equipment, 109 Criminal proceedings authorities, methods, fines, and sentences, 217 misdemeanor, 217 Critical control points rinsing procedures, 116-117 Deviations from code documention, 187-188 See also Modifications; Variance; Waivers; Devices. See Physical facilities Diarrhea, employee symptom, 25 Dipper wells. See Utensils, in-use storage Disease of employee, 24-30. See also Public Health Reasons Annex, 262-270 cleaning frequency, 105 cleanability, 86-88 warewashing, self-draining, 96 Drains, indirect, 139 Dressing areas Disease or medical condition, reporting responsibility, 30 See also Public Health Reasons Annex 262-265, 271 Disease outbreaks caused by S. Typhi, Shigella designation, 157 use by employees, 161 Dried eggs, condition at receipt, 43 Drinking by employees, food contamination prevention, 35 spp., E. coli O157:H7, or hepatitis A virus, 24-28 See also Public Health Reasons Annex, 262-268 Drinking water bottled, source, 127 definition, 5 Drinking water systems Dish basket. See Basket Dishes. See Tableware Dishwashing. See Warewashing approved, 126 flushing and disinfection, 127 Drip prevention, design and construction of Disinfection drinking water system, 127 mobile water tank and mobile food establishment water tank, 137 ventilation hood systems, 89 Driving surfaces. See Surface characteristics, outdoor Dry cleaning methods, equipment and utensils, 115 Dry eggs, 43 Dispensing equipment, design and construction for protection of equipment and food, 89-90 Dispensing tube, bulk milk container, 110 Display. See Food display Disposable towels, waste receptacle, 142 Dry milk, 43 Dry storage area, definition, 5 Drying agents, criteria, 167-168 Duckboards, cleanability, 147-148 Due process rights, 196 Disposal facilities refuse, recyclables, and returnables, 141-146 sewage, other liquid wastes, and rainwater 138-140 Dustless methods of cleaning floors, 159-160 Easily cleanable, definition, 5 Easily movable, definition, 6 Disposition of read-to-eat, potentially hazardous food, 70. See also Public Health Reasons Annex, 310-312; Model Forms, Guides, and Other Aids Annex, Chart 3 Eating by employees, food contamination prevention, 35 Effective date of Code, 171-172 Egg boiled, See Potentially hazardous food definition, 13 cooking requirements, 59-62, 78-80 Distressed merchandise, segregation and location, 158 Documentation correction of critical violation, 190 inspection report, 187-188 definition 6 lightly cooked or raw, consumer advisory, 77 liquid, frozen, and dry, condition at receipt, 43 pasteurized, substitute for shell eggs, 50, 78-79 pooling, 50, 59-60, 78-80 variances, 173 Dogs in food establishments patrol and sentry, 162 pets, 162-163 service, 162-163 potentially hazardous food, 12-13 restricted definition, 16 service to highly susceptible populations, 78-80 Eggs, raw, shell condition at receipt, 43 Dollies. See Case lot handling equipment Doors pets in common dining area of group residence, 162-163 equipment maintenance, 104-105 cooling, 66-67 labeling, 39 temperature at receipt, 42 Elderly. See Highly susceptible population, 78 Emergency occurrence. See Imminent health hazard physical facility, 152-154 refuse receptacle, 141-144 toilet room, 161 Employee accommodations, location, 158 definition, 6 vending machine, 88-91, 97 Drain plugs for equipment and receptacles for refuse, recyclables, and returnables, 144 Drainage of equipment compartments, 96 disease or medical condition, 24-30 dressing areas, number, 157 eating, drink, and tobacco use, designated areas, 35 Drainage system, food establishment, design and installation, 139 Drainboards capacity, 99 food contaminated by, disposition, 77 hygiene, 35 ill, exclusions and restrictions, 27-30 practices, supervision of, 23-30 prevention of food contamination, 48 responsibility to report illness, 30 serving high-risk populations, exclusions and restrictions, 27-30 Escargot. See Fish Evidence at hearing documentary, 214 excluded, 213 See also Food employee; Permit holder; Person in charge Emu. See Ratites regulatory authority presentation, 213 written, 214 Exclude, definition, 6 Enclosures for refuse, recyclables, and returnables, operation and maintenance, 141, 143 Enforcement. See Compliance and Enforcement Annex Exclusion of employee illness, 27-28 infection or disease, 27-28 release, 28-30, 192-193 Enforcement proceedings institution, 216 judicial, 215 methods, 216 EPA, definition, 6 removal, 28-30, 192-193 Exclusion order for infected or diseased employee, 192 service, 197-198 Expiration time for potentially hazardous food, 68-70 Equipment air-drying, 122 assessment for Code enforcement, 171-172 See also Public Health Reasons Annex, 310-312 Model Forms, guides, and Other Aids Annex, Chart 3 case lot handling, 96-97 cleaning criteria, 111 cleaning frequency Facilities assessment for Code enforcement, 171-172 food-contact surfaces/utensils, 111-114 nonfood-contact surfaces, 115 disposal, recycling, and refilling of waste, 146 necessary replacement, 182-183 on-premises for refuse, recyclables, and warewashing, 105 compartments, drainage, 96 cooling, heating, and holding capacities, 98 returnables, 133-137 Facility plans and specifications, submission and approval, 174 definition, 6 design and construction, durability and strength, 85 Faucet, handwashing, 130 Fee for operating permit, issuance criteria, 178 Fees, civil proceeding existing, 68, 171-172, 182-184 fixed, elevation or sealing, installation, 103 fixed, spacing or sealing, installation, 102 food-contact surfaces and utensils, enforcement and collection, 217 hearing officer's powers, 211 Fever, employee symptom, 25 Filter, compressed air, for drinking water system, 137 cleaning frequency, 111-114 HACCP plan, 176-177 location for contamination prevention, 101-102 maintenance, 104 Filtering equipment, hot oil, design and construction, 87 Final order, rendering by hearing officer, 211-213 Fines, criminal proceeding, 217 civil proceeding, 217 necessary replacement, 182-183 plans, 174 reassembly after cleaning, 122-123 Fingernails artificial, prohibition, 34 of employees, maintenance, 34 repair and adjustment, 104 storage, 162 storage prohibitions, 123-124 First aid supplies in food establishments, storage, See also Personal care items Fish Equipment certification and classification, 97 Equipment and utensils, dry cleaning methods, 115 precleaning, 115 rinsing procedures, 116-117 consumer self-service, 57-58 cooking requirements, 59-62 definition, 6-7 frozen by supplier, freezing records, 63 Equipment openings, closures and deflectors, design and construction, 89 Equipment, utensils, and linens other than molluscan shellfish, 38, 63 raw, storage, 49 use of clean equipment, 111 cleaning, 111-118 design and construction, 85 laundering lines, 120-121 use of laundered gloves, 120 Fish, lightly cooked or raw, consumer advisory, 77 immersion in ice or water, 51-52 location and installation, 101-103 maintenance and operation, 104-110 materials for construction and repair, 81-85 marinated, or partially cooked, ready-to-eat, records of freezing, 63 restriction on reduced oxygen packaging, 74 numbers and capacities, 98-101 protection of clean items, 122-125 sanitization of equipment and utensils, 119-120 See also Physical facilities Fitting or tubing, copper and copper alloys, use limitation, 83 Fixtures. See Physical facilities Flatware. See Tableware Floor drains, cleanability, 149 Floor-mounted equipment, clearance, 103 Floors absorbent materials, use limitation, 159-160 Model Forms, Guides, and Other Aids Annex Chart 3 Food bank. See Food establishment Food cart. See Food establishment, definition, mobile and floor coverings, cleanability, 148-150 dustless cleaning methods, 159 Flow pressure valve, warewashing machine, 95 Food Code improvements, Preface v-vi intent, 1 Flushing drinking water system, 127 mobile water tank and mobile food establishment water tank, 137 interventions, Preface ii revision process, Preface x safeguards, Preface iv scope, statement, 1 waste retention tanks, 140 Flux, use limitation for food-contact surfaces, 83 Fogging devices, cleaning the water reservoir, 134 standards, 1 title, 1 Food codes, previous editions, iii, Preface iii Food additives, 17, 33, 43, 51, 71, 74, 168 characteristics, 37 Food contact, copper, use limitation, 83 Food-contact surface assessment for Code enforcement, 171-172 contact with equipment and utensils, 52 contaminated, 77 cooked, potentially hazardous, cooling, 66-68 cast iron equipment, use limitation, 82 construction materials, 81 copper, use limitation, 83 damaged, spoiled, or recalled, storage, 49 definition, 7 destroying or denaturing, 203 cleaning criteria, 111 cleaning frequency of equipment, 111-114 definition, 7 destruction of organisms of public health concern, 59-62 examining, sampling, and testing, 203 frozen, potentially hazardous, 43, 65 design and construction, cleanability, 85-88 galvanized metal equipment, use limitation, 83 lead in pewter alloys, use limitation, 83 lead in solder and flux, use limitation, 83 hermetically sealed, source, 39 honest presentation, 1, 74, 171 identity, presentation, and on-premises linens and napkins, use limitation, 53 lubricating, 122 sanitization criteria, 119 labeling, 39, 75 in contact with water or ice, storage or display, 52 limitation of growth of organisms of public health concern, 65-71 sanitization frequency, 119 sanitization methods for equipment, 119-120 "V" threads, use limitation, 87 wet cleaning methods for equipment, 116 official tagging, 202 packaged and unpackaged, separation, packaging and segregation, 48 wood, use limitation, 83-84 Food containers placement in cooling or cold holding packaged, labeling, 38-39, 75-76 protection for contamination, 48-58 releasing from hold order, 203 removal, justification, 201 equipment, 67-68 Food contamination by persons, discarding, 77 by unclean utensils and equipment, 52 restrictions on using or moving hold order, 202 specialized preparation methods, variance prevention after receiving, 48 prevention by employees, 35, 48 Food display, preventing contamination by consumers, requirement 62, 71-72, 92, 173, 175 standards of identity, 74 temperature and time control, limiting growth 57-58 Food employee definition, 7 of organisms of public health concern, 65-71 vended, potentially hazardous, original container, 56 responsibility to report illness, 30 Food establishment definition, 7-8 identity information, 178-179 Food, potentially hazardous HACCP plan, 175-177 hot and cold holding, 68 inspection, frequency, 184-185 permit to operate, 177-184 plans and specifications for construction, preparation, application for permit, 177-180 temperature at receipt, 42 time as public health control, 70-71 conversion, or remodeling, 174 See also Public Health Reasons Annex, 377-378 Food, ready-to-eat, potentially hazardous date marking, 68-70 disposition, 70 See also Public Health Reasons Annex, 310- 312; temporary, inspection frequency, 184 Food guards. See Food display Food management, plans, 174-177 Food package integrity, 44 Food processing, variance required, 71-72 See also Food Processing Annex Food processing plant, definition, 9 Food reheated in microwave oven, requirements, 64 Food safety control measures, HACCP plan, 176-177 limitations as food source, 40-41 wild, field-dressed, limitations as food source, 41, 60 Gauge cock. See Flow pressure valve Garbage. See Refuse Garlic. See Potentially hazardous food definition intent of Food Code, 1 purpose of Code, 1 Food service establishment. See Food establishment Gastrointestinal illness, symptoms of employee, 26 General use pesticide, definition, 9 Glasses, refilling in consumer self-service, 54-55 Food sources, compliance with food law, 38 original containers and records, 46-47 Gloves cloth, laundering frequency, 120-121 handwash before donning, 32 plans, See Public Health Reasons Annex, 377-378 Food specifications for receiving, 42-46 single-use, 42, 54 slash resistant, 54 temperature, 42 Food-specific container for beverages, refilling, 118 Food storage Grease traps, in food establishment drainage systems, 139 Ground beef. See comminuted definition containers, identification of food, 50 preventing contamination from premises, 55-56 prohibited areas, 56 cooking, 60 Guard dog. See Service animal HACCP plan Food supply, public health concerns, Preface iv Food temperature measuring devices accessibility, 100 design and construction, 85 compliance, responsibility of permit holder, 182 contents, 176-177 criteria, reduced oxygen packaging, 72-74 critical limits, nonconformance, 188 Food vending location/areas outdoor, overhead protection, 153 See also Food establishment Food volume, proposed, plans, 175 definition, 9 knowledge by person in charge, 20-23 variances, 165 see also HACCP Annex Foodborne disease outbreak, definition, 7 prevention, knowledge, 20-23 HACCP principles, failure to demonstrate knowledge, 173 Hair restraints for employees, 33-34 prevention, plans, See Public Health Reasons Annex, 377-378 Foodborne illness nature and extent, Preface i-ii Hamburger, See comminuted definition cooking, 60 Hand drying provision, 155 Hand, sanitizers, 33-34 frequency of inspections, 184-186 transmission by employees, prevention, 191-192 Foot candles. See Lighting Fork lifts. See Case lot handling equipment Hand sanitizers for employees, 33-34 Handling kitchenware, 124 single-service and single-use articles, 124 Forks. See Tableware Form of request for hearing, 205-206 Freezing to destroy organisms of public health tableware, 124 Hands and arms of employees clean condition, 31 concern, 63 Frog. See Fish Frozen eggs, condition at receipt, 43 Frozen food limiting growth of organisms of public health cleaning procedure, 31 hand sanitizers, 33-34 special handwash procedures, 32 when to wash, 32 where to wash, 32 concern, 64 maintain frozen, 65 shipped frozen received frozen, 43 Fruits, raw Hands, employees, avoiding contact with food, 48 Handwashing cleanser, availability, 155 food employees, 48 cooking, 62 washing, 51 whole or cut, immersion in ice or water, 52 procedures, special, for employees, 32 signage, 156 Handwashing facilities whole, uncut, storage, 50 Galvanized metal, use limitation for utensils and food-contact surfaces of equipment, 83 Game animal cleanability, 130 design and construction, 130 location and placement, 32, 158 maintaining and using, 160 numbers and capacities, 131, 155 commercially raised for food, 40-41 cooking requirements, 59-60 definition, 9 exotic species, 59-60 operation and maintenance, 133 use required, 31-32 water temperature, 130 Harvester's tag/label for molluscan shellstock, requirements, 44-46 Hazard Analysis Critical Control Point. See HACCP plan Hazard, definition, 9 Health hazard, imminent discontinuance of operations and reporting Highly susceptible population consumer advisory, 77 definition, 10 exclusions and restrictions of ill employees, 24-26 frequency of inspection, 186 requirement, 189 prevention, Code application, additional requirements, 172, 188-189 permit application, 179 special requirements, 78 History, PHS model codes, Preface iii summary suspension of operations, 189 Health status of employee, required reporting, 188 Hearing Hold order, 202 contents, 201-202 exclusion, 198 appeal proceeding, 207-208 commencement, 209 documentary evidence, 214 evidence excluded, 213 examining, sampling, and testing food, 203 justifying conditions, 201 official tagging of food, 202 removal of tag, 203 provided upon request, 207 in accordance with law, 207 regulatory authority evidence, 213 rights of parties to, 213 releasing food from, 203 removal of food, 201 restrictions on using or moving food, 197-198 service of notice, 197-198 settlement, 214 testimony under oath, 213 timeliness, 207-208 warning not required, 201 warning or hearing not required, 201 Holding capacity, food equipment, 98 Holding tank. See Sewage, holding tank Holding time, minimum written evidence, 214 Hearing notice contents, 208 comminuted meats, 59-60 cooking, roast beef and corned beef, 60-61 Hollowware. See Tableware response, 206-207 Hearing officer appointment, 210 Homes and living/sleeping quarters, private, use prohibition, 154 Honest presentation, intent of Food Code, 1 consent agreement, approval, 210 jurisdiction, 214-215 powers, 211-213 Hooks, slab bacon, 50 Hood. See Ventilation systems Hot holding of potentially hazardous food, 68 purpose, 210 qualifications, 210 Hearing procedure Hot water quantity and availability, 128 sanitization of equipment food-contact commencement on notification, 209 confidential, 209 expeditious and impartial 209 surfaces and utensils, 119 Hygienic practices of employees food contamination prevention, 35 record, 200 rights of parties to, 213 Hearings, hair restraints, 36 handling animals, prohibition, 36 accordance with law, 207 administration request Ice as food, 44 exterior cooling, prohibition as ingredient, 51 basis and time frame, 205-206 form and content, 206-207 Heat lamp, shield, 151 source, 44 storage or display of food in contact with, 52 Ice units, separation of drains, design and Heater, for manual warewashing equipment, 94-95 Heating capacity, food equipment, 98 Hepatitis A virus construction, 91 Identity standards for food, 74. See also Juice definition Illness of employee, investigation, 191 cause of disease outbreak, 25-26 cause of employee illness, 25 conditions for release of employee from Illness prevention, intent of Food Code, 1 Imminent health hazard ceasing operations and reporting, 189 restriction or exclusion, 192-193 virus-free employee, removal of restriction, 29-30 Hermetically sealed definition, 10 Immunocompromised persons. See Highly susceptible population container, definition, 9 food, source, 38 food containers, cleaning, 49 In-place cleaning. See CIP definition Incinerators for solid waste, 146 Individual sewage disposal system, disposal through reheating, food taken from a container, 64 High-risk conditions of employee illness, 26 High-risk population. See Highly susceptible population approved system, 140 Indoor areas, materials, 147-148 Infection, employee, symptom, 25 Infectious agent, employee freedom from, removal of restriction, 28-30 Ingredients, HACCP plan, 176 Injected, definition, 10 cleanability, 149 Jurisdiction of hearing officer, 210-213 Justification, variances, 173 Justifying conditions for hold order, 201 Injunction court petition, 217 Insect control devices, design, and installation, 151 Kick plates, removable, design and construction, 87 Kitchenware definition, 10 food establishments, poisonous or toxic materials, 165 maintenance, 162 handling, 124-125 Knives. See Tableware outer openings protected, 152-153 See also Pest control Insects, dead or trapped, removal, 161 Inspection. See Inspection Annex Label, common name on food container, 50 Labeling packaged food, 38 compliance with law, 75-76 Inspection, frequency establishing, 184-185 performance- and risk-based, 185-186 Inspection order poisonous or toxic materials and personal care items,164 Lamb consumer self-service, 57 access to premises and records, 186, 200, 215 contents, 200, 201, 202, 215, 216 Inspection port, enclosed water system, 135 rare or raw, consumer advisory, 77 raw, storage, 48-50 use of clean equipment, 111 Inspection, preoperational, 177, 181 Inspection report acknowledgment of receipt, 188 use of laundered gloves, 120 Landfills for solid waste, 146 Laundering linens documentation, 187-188 issuance, 188 public information, 189 criteria, 120-121 frequency, 120 mechanical washing, 121 receipt, refusal to sign acknowledgment, 188-189 Installation equipment, 102-103 methods, 121 Laundry facilities, use limitations, 121 Lavatories. See Handwashing facilities plumbing system, 130 Institutional food service. See Food establishment, highly susceptible population Interstate Certified Shellfish Shippers List, sources of Law, definition, 10 Layout, proposed, plans, 175 Lead limitation in ceramic, china, crystal, and decorative utensils, 83 molluscan shellfish, 40 Intestinal illness of employee, 25 Iodine solutions, chemical sanitization, 108 Lesion, containing pus, 25 Light bulbs, protective shielding, 151 Lighting, intensity, 156-157 Jars. See Single-use articles Jaundiced employee exclusions and restrictions, 27-28 symptom, 25, 27 Linens and napkins, use limitation for food-contact surfaces, 53 Linens definition, 10 laundering criteria, 120-121 Jaundice-free employees, removal of exclusions and restrictions, 28-30 Jewelry, employees, prohibition exception, 34 laundering frequency, 120-121 laundering methods, 121 mechanical washing methods, 121 medical alert, 34 Judicial enforcement proceedings, initiating, 216 inspection orders, 214-216 soiled, storage methods, 121 storage after cleaning, 123 storage prohibitions, 123-124 Liquid eggs, condition at receipt, 43 remedies, 215-218 review, 196 Juice definition, 10 Liquid food or ice, dispensing equipment, design and construction, 89-90 Liquid food vending machines, waste receptacle, 96 Liquid waste HACCP system, 46 packaged, 46 prohibition, 78 drain lines, design and construction, 91 other than sewage, disposal facility, 140 products from vending machines, 96 service to highly susceptible populations, 78 treated, 64 warning label 46 See also Public Health Reasons Annex, 326 Junctures, floor and wall, covered and enclosed or sealed, See also Sewage Litter, removal, 162 Living/sleeping quarters, separation, 154 Loading soiled items, warewashing machines, 115-116 Location, grease trap, 139 Lockers designation, 157 location, 158 using, 161 Mobile food establishment application for permit, 177-181 sewage holding tank, capacity and drainage, 138 water tank, inlet, 137 Lubricants, incidental food contact, criteria, 168 Lubricating food-contact surfaces, 122 waste removal, 140 Mobile water tank and mobile food establishment water tank Maintenance equipment, storage, 162 refuse areas and enclosures, 145 design and construction, 135-137 flushing and disinfection, 137 materials, 135 numbers and capacities, 137 tools, cleaning, 160 See also Operation and maintenance Management and personnel employee health, 24-30 hygienic practices, 35-36 operation and maintenance, 137-138 Model codes, advantages, Preface iv-v Model forms. See Model Forms, Guides, and Other Aids Annex Modifications. See also Variance and Waivers personal cleanliness, 31-34 supervision, 20-24 Code application, 171-174 conformance with approved procedures, 173-174 Manual warewashing. See Warewashing Manufacturers' dating information, 76 Materials construction and repair, surface characteristics, 147-148 Molluscan shellfish definition, 11 lightly cooked or raw, consumer advisory, 77 original container, requirements, 46-47 packaging and identification, 44 mobile water tank and mobile food establishment water tank, 127 See also Physical facilities shellfish, source, 40 shucked, original container, labeling, 46-47 tanks, use limitations, 91-92 Mats, floor, cleanability, 150 Meal portions, individual, from bulk container, 69 Meat cooking requirements, 59-62 tanks, variance, 91-92 Molluscan shellstock condition on receipt, 46 cooling, 66-67 cured, 69 consumer self-service, 57 definition, 10 rare or raw, consumer advisory, 77 raw, storage, 49 identification specifications, 44-46 temperature at receipt, 42-43 Mollusk. See Fish Mollusk shells, use limitation, 110 Mops, drying, 160 use of clean equipment, 111-114 use of laundered gloves, 120 Mechanical warewashing. See Warewashing Medical condition of employee, 24-30 Mouthwash. See Personal care items Moveability, case lot handling equipment, 96-97 Moveable. See Easily moveable Multiuse utensils and food-contact surfaces, confidentiality in hearing, 209 Medical history of ill employee, 191 Medicines in food establishments restriction and storage, 169 construction materials, characteristics, 81-84 Mushrooms cultivated wild species, source, 40 wild, source, 40 see also Personal care items Melons, cut. See Potentially hazardous food definition Menu, proposed, plans, 174-175 Mussels, lightly cooked or raw, consumer advisory, 77 See also Molluscan shellfish Napkins, cloth, laundering frequency, 120-121 Menu items, consumer advisory, 77 mg/L, definition, 11 Microwave ovens cooking, 62 See also Linens National Shellfish Sanitation Program certification number, 3 Guide for the Control of Molluscan Shellfish, 44 reheating food, requirements, 63-64 safety standards, 104 Milk and milk products, dry, fluid, and frozen, Nitrates, nitrites, and salt for curing, variance specifications,71-72 Nonconformance with Code, documentation, 187-188 pasteurized at receipt, 43 Milk, fluid, and milk products cooling, 66-67 Noncritical violation, time frame for correction, 190 Nondrinking water, quality, 127 Nonfood-contact surfaces dispensing tube, 110 raw, consumer advisory, 73 source, 39 cleaning criteria, 111 cleaning frequency, 115 construction materials, characteristics, 84 temperature at receipt, 42 Mixing valve, handwashing lavatory, 130 Mobile facility, alternative water supply, 129 design and construction, 87 Notice of denial of application for operating permit, 181 Notices, service of, 197 See also Hearing notice Nutrition labeling, 75-76 Nuts in shell, storage, 50 Packaged food labeling, 38 labels, compliance with law, 75-76 Oath or affirmation, hearing testimony, 213 Odors separation and segregation from unpackaged food, 48-50 Packaging and identification of shucked molluscan mechanical ventilation, 157 multiuse equipment materials, 81-84 refuse removal frequency, 145 single-service/use article materials, 85 Off-premise shellfish, 44-46 Packaging, reduced oxygen conditions requiring a variance, 72-74 definition, 15 HACCP plan and variance criteria, 71-72 cleaning services for refuse, recyclables and returnables, 143 delivery and consumption of potentially Pallets. See Case lot handling equipment Parasite destruction in fish by freezing, 63 Parts per million. See mg/L, definition hazardous food, application for permit 179 Oil equipment "V" threads, 87 Patrol dogs, 36, 153-154, 162-163 Penalties assessment and order of civil, 211-213 enforcement and collection, 216-218 filtering, 87 On-site cleaning of returnables, 118 Openings, to outdoors, protection against insects and Performance-based frequency of inspection, 185-186 Performance standard, Preface, vii Permit, definition, 11 rodents, 152-153 See also Public Health Reasons Annex, 366 Operation and maintenance mobile water tank and mobile food establishment Permit holder agreement, replacement of facilities or equipment, 171-172 definition, 11 water tank, 137-138 physical facilities, 159-163 posting in food establishment, responsibility, 182 responsibilities for permit retention, 182-184 plumbing system, 133-134 resumption after suspension, 189 sewage system, 139-140 See also Employee Permit renewal, existing food establishment, 181 Permit, suspending, revoking, modifying, or suspension for imminent health hazard, 189 Optional contents of order, 216 Order, modifying, removing, or vacating hearing officer's powers, 211-213 restricting, hearing officer's powers, 211-213 Permit suspension conditions warranting, 204 Orders failure to comply, 200 hearing officer's powers, 211-213 reinspection time frame, 205 reinstatement, 205 warning or hearing not required, 204 Organisms of public health concern destruction, 59-64 growth limitation, 65-73 Outdoor areas, materials, 148 Permit to operate food establishment, 177-184 failure to have, 199 Person, definition, 11 Person in charge Ostrich. See Ratites Outdoor refuse areas, curbed and graded to drain, 154 assignment, 20 definition, 11 demonstration of knowledge, 20-23, 186-188 Outdoor walking and driving surfaces, graded to drain, 154 duties, 23-24 employee responsibility for reporting illness, Outside receptacles for refuse, recyclables, and returnables, design and construction, 142 Outside storage of refuse, recyclables, and 30 responsibility to report certain employee illness, 30 returnables, prohibitions, 144 Oven cooking temperature, 60-61 responsibilities, rights, and authorities, explanation, 22-23 See also Employee microwave, 62, 64, 104, 115 Overhead protection for outdoor food vending and servicing areas, 153-154 Personal care items definition, 11 first aid supplies, storage, 170 Overwraps, colored, for food, limitations, 74 Ownership change, operating permit, 181 Oysters, lightly cooked or raw, consumer advisory, 77 in food establishments, storage, 170 labeling and identification, 165 medicines, restriction and storage, 164 See also Molluscan shellfish Package integrity, 44 Packaged, definition, 11 operational supplies and applications, 164-170 stock and retail sale, 170 Personal cleanliness, 31-34 Personal medications. See Medicines Personnel, supervision, 20-23 Pest control, 161 180-181 Plastic tubs, buckets. See Single-use articles outer openings protected, 152-153 See also Insect control; Rodent control Pesticides in food establishments Plates. See Tableware Plumbing fixture, definition, 12 Plumbing system application, 166 bait station, 169 restricted use pesticide, conditions of use, air gap, 130 backflow prevention conditioning device, design, 131 166-167 restricted use pesticide, criteria, 168 tracking powders, 169 construction, 130 definition, 12 design, 130 See also Poisonous or toxic materials Pests, dead or trapped, removal, 161 Petitions device, water system, inspection and service, 133 handwashing lavoratory, design and civil proceedings, 217 enforcement, 216 injunction, 217 Pets in group residence dining areas construction, 130 installation, 130-131 location and placement, 132-133 materials, 129 restrictions, 162-163 Pewter, use limitation for food-contact surfaces, 83 numbers and capacities, 131-132 operation and maintenance, 133-134 Poisonous or toxic materials pH chemical sanitization of warewashing equipment, 113 definition, 12 bait stations, 169 boiler water additives, criteria, 167 chemical sanitizers, criteria, 167 boiler water additives, criteria, 167 PHS model codes authority, Preface iii chemical sanitizers, criteria, 167 chemicals for washing fruits and vegetables, history and purpose, Preface ii Physical facilities cleaning criteria, 167 common name, 164 containers, prohibition for food use, 167 floors, dustless methods, 159 frequency and restrictions, 159 maintenance tools, preventing definition 12 drying agents, criteria, 167-168 in food establishments, use conditions, 166-167 contamination, 160 ventilation systems, nuisance and discharge prohibition, 160 knowledge by person in charge, 20-23 lubricants, incidental food contact, criteria, 168 pesticides, restricted use, 166-167 controlling pests, 161 definition, 12 design, construction, and installation, 148-154 dressing rooms and lockers, using, 161 restriction of presence and use in food establishments, 165-166 storage, separation, 165 tracking powders, 169 drying mops, 160 handwashing lavoratories, maintaining and using, 160 See also Personal care items Pork cooking requirements, 59 location and placement, 158-159 maintaining premises, 162 maintenance and operation, 159-163 materials for construction and repair, consumer self-service, 57-58 rare or raw, consumer advisory, 77 raw, storage, 49-50 use of clean equipment, 111-115 147-148 minimizing attractants and contaminants on floors, 159-161 use of laundered gloves, 120 Portable. See Easily moveable Potable water. See Drinking water numbers and capacities, 155-157 pests, dead or trapped, removal, 161 prohibiting animals, 162-163 Potentially hazardous food definition 13 See also Food; Food, potentially hazardous repairing, 159 storage, of maintenance tools, 162 toilet room doors, closing, 161 Food, ready-to-eat, potentially Hazardous Poultry Pickle barrels. See Single-use articles Pinning. See Injected, definition Plans and specifications for food establishment cooking requirements, 60 consumer self-service, 57-58 definition, 14 contents, 174-177 facility and operating, requirement, 174 issuance criteria for operating permit, rare or raw, consumer advisory, 77 raw, storage, 49 use of clean equipment, 111-115 use of laundered gloves, 120 Powers of hearing officer, 211-213 capacity and availability, 142 cleaning, 143 Precleaning equipment and utensils, 115 Premises definition, 14 gaining access, 200, 214-215 covering, 142, 144 design and construction, 141-142 drain plugs, 144 equipment and storage, 142-145 maintenance, 162 See also Physical facilities Presentation of food, 74 location, 143 maintenance, 143-145 Receptacles for removal of refuse, recyclables, and Preset tableware, handling, 125 Pressure, water, 128 Pressure spray, wet cleaning, 116 Primal cut, definition, 14 returnables, 145 Records availability, responsibility of permit holder, 182-183 fish, freezing raw, 38,63 storage on hooks or racks, 50 Private home, unapproved food source, 38 HACCP, 173-177 HACCP plan conformance, failure to food operations prohibited, 23, 154 Probationary period, hearing officer's powers, 212 Probe-type price and identification tags. See utensil, 19 demonstrate, 187-188 molluscan shellstock, 47 plans, standard operating procedures, See Proceedings, institution, 216 Processing at retail, 71-74 Public Health Reasons Annex, 377-378 water system service schedule, 133 Produce. See Fruits, raw; Vegetables, raw Proper service of notice, 197-198 Prosthetic device, 31 Recyclables. See Refuse Recycling facilities, 145 Redeeming machines, location, 143 Public health protection, Code application 171-172 Public health reasons. See Public Health Reasons Annex Reduced oxygen packaging conditions requiring variance, 72-74 definition, 15-16 Public information, inspection report, 189 Public sewage treatment plant, disposal through approved facility, 140 Public water system, definition, 14 HACCP plan and variance criteria, 71-72 References. See References Annex Refilling clean tableware, 54-55 Pushcart. See Food establishment, definition, mobile Quaternary ammonium compounds, chemical consumer self-service, using facilities, 118 returnables, 55-118 Refrigeration, cooling and cold holding, 66-68 sanitization, 108-109 Racks case lot handling, 96-97 Refusal of access application for inspection order, 187 reporting, 187-188 Refusal to sign acknowledgment of inspection meat storage, 50 warewasher, 94-96, 106-109 Rainwater, disposal facility, 140 See also Sewage report receipt, 188-189 Refuse areas and enclosures, maintenance, 145 Refuse, definition, 16 Refuse, recyclables, and returnables Rapid cooling, 66-68 growth. See Potentially hazardous food definition cleaning implements and supplies, 143 design and construction, 140 facilities, on the premises, 141-145 facilities for disposal and recycling, reheating, 63-64 Ratites cooking, 59 game animal, 9, 146 indoor storage area, design, 141 location, 143 outdoor enclosure, construction, 141 poultry, 9 Ready-to-eat food consumer self-service, utensils and dispensers outdoor storage areas, construction materials 141 outdoor storage surface, design and 57-58 definition, 14-15 potentially hazardous food construction, 141, 154 removal, 145 storage, operation, and maintenance, 142-145 date marking; disposition, 68-70 See also Public Health Reasons storage areas equipment, and receptacles, location,143 Annex, 310-312; Model Forms, Guides, and Other Aids Annex, Chart 3 Reassembly of equipment after cleaning, 123 Receptacles for refuse, recyclables, and returnables rooms, and receptacles, capacity and availability, 142 storage prohibitions, 144 toilet room receptacle, covered, 142 Regulatory authority definition, 16 responsibilities for permit issuance, 182 Reheating Right of appeal, denial of application for operating permit, 181 Right to hearing, waiver, 205-214 Rights food from a hermetically sealed container, 64 hot holding, temperature requirements, 64 ready-to-eat food, requirements, 64 parties to hearing, 213 preservation, 196 recipients of orders or decisions, 196 Record of hearing procedure, 210 Reinspection after permit suspension, time frame, 205 Reinspection order, hearing officer's powers, 212 respondent to hearing notice, 208-209 Rinsing procedures, equipment and utensils, 116-117 Risk-based frequency of inspection, 185-186 Reinstatement excluded or restricted employee, 28-30 permit, 205 Roast beef minimum holding times for cooking, 60-61 oven parameters for cooking, 60 Releasing food from hold order, 203 Remedies, 199-218 Roast corned beef minimum holding times for cooking, 60 administrative, 200-218 conditions warranting, 199-200 oven parameters for cooking, 60 Rodent control, 161 criteria for seeking, 199-200 judicial, 216-218 Remodeling of food establishment, plans and specifications 174 in food establishments, poisonous or toxic materials, 165-167 outer openings protected, 152-153 See also Pest control Removal, refuse, recyclables, and returnables, 145 Reporting, disease; medical condition by food employee and applicant, 25, 30 Rodents, dead or trapped, removal, 161 Roe. See Fish Roofs, protective barrier, 153 by permit holder, 182 by person in charge, 30 Reporting, imminent health hazard Rooms. See Physical facilities Safe material, definition, 17 by permit holder, 182, 189 Request for hearing, 205-209 Reservice of unopened packaged food and unused food, prohibition, 58,78 Safeguards, procedural, 196 Salad bars, monitoring by food employees, 57-58 Salmonella Typhi cause of disease outbreak and employee illness, Response to hearing notice basis and time frame, 205-206 required contents, 206-207 24-26 employee illness, reporting, 24-26 infection, conditions for employee restriction or Responsibilities duties and authorities, person in charge, 23-24 permit holder for ceasing operations, 189 exclusion, 27 reporting responsibility of person in charge, 30 Salmonella Typhi-free employee, removal of permit holder for permit retention, 182-184 regulatory authority for permit issuance, 182 Restaurant. See Food establishment Restrict, definition, 16 restriction or exclusion, 28-30, 192-193 Salmonella Typhi-positive specimen culture, 27, 192-193 Sample report, private water system, 128 Sampling, water, nonpublic system, 127 Restricted use pesticide, definition, 16 Restriction employee, release, 192-193 Sanctions or penalties, statement in hearing notice, 208-209 Sanitization infected or diseased employee, 191-192 Restriction order for infected or diseased employee, 192 chemical, manual, 108-109 chemical, warewashing equipment, 107-109 definition, 17 service, 191-192 Restrictions employees, removal, 28-30 equipment and utensils, 119-120 hot water temperatures manual, 107 ill employees, 27-28 Resumption of operations, 189 Retail food store. See Food establishment warewashing equipment, 107 pressure, mechanical warewashing equipment, 107 See also Poisonous or toxic materials Retention tank. See Sewage, holding tank Retirement home. See Group residence Sanitizing solutions chemical, determining concentration, 108-109 Returnables on-site cleaning and refilling, 118 refilling, 55 See also Refuse detergent-sanitizer, rinsing procedures, 116- 117 hand, 33-34 testing devices, availability, 100-101 Review of plans. See Facility plans and specifications; Public Health Reasons Annex, 377-378 Revocation of permit. See Summary permit suspension Rhea. See Ratites wiping cloth storage, 53-54 Scallops. See Molluscan shellfish Screening backflow prevention device, 130-131 outer openings protected, 152-153 tank vent, 136 vending machines, 97 definition, 17 maintaining identification, 47 Shielding, light, 151 water conditioning device, 131 Seafood. See Fish Sealed, definition, 17 Shiga toxin-producing Escherichia coli, definition, 17 Shigella spp. cause of employee illness and disease Seeing Eye dog. See Service animal Self-draining warewashing sinks and drainboards, 96 Self-service outbreak, 38-40 employee illness, reporting, 38-39 infection, conditions of employee restriction or clean tableware for refills, 54-55 consumer, protection from contamination, 57-58 handling of single-service and single-use exclusion, 27-28 reporting responsibility of person in charge, 30 Shigella spp.-free employee, removal of restriction or articles, 124-125 utensil availability, 100 Sentences for violations, 217-218 Sentry dogs. See Patrol dogs exclusion, 28-30, 192-193 Shigella spp.-positive specimen culture, 27, 192-193 Shucked shellfish, definition, 17 Shutoff device, vending machine, water or liquid food, 96 Service animal care and handling, 36 definition, 17 handwashing after handling, 32 Single-service and single-use articles construction materials, characteristics, 85 definition, 18 handling, 124 presence in dining and sales area, 162-163 Service of notice proper methods, 197 prohibitions, 123-124 required use, 110 reuse limitation, 110 proof of proper service, 198 time of effectiveness, 198 Service sinks storage after cleaning, 123 Sink compartment requirements, manual warewashing, 98-99 availability, 157 plumbing system, numbers and capacity, 131 use limitation, 33 Servicing area Sink, handwashing. See Handwashing facilities Sinks, warewashing cleaning agents,106 self-draining, 96 definition, 17 outdoor, overhead protection, 153-154 use limitations, 105 Slacking Serving dishes. See Hollowware Settlement authorization, 214 definition, 18 potentially hazardous frozen food, conditions, 65 consent agreement, approval and final decision by hearing officer, 211 request for, 206 Slash-resistant gloves, 54 Sleeping quarters. See Living/sleeping quarters Smoking. See Tobacco use by employees respondent acceptance as waiver of right to appeal, 214 Sewage definition, 17 Smooth, definition, 18 Sneeze guards. See Food display Sneezing, coughing, or runny nose by employees, food contamination prevention, 35 disposal, conveying, 139-140 disposal system, approved, design and construction, 139-140 Soap. See Cleaning agents Soiled tableware, handling, 125 Solder, use limitation for food-contact surfaces, 83 holding tank, mobile, 138 Sewage, other liquid wastes, and rainwater backflow prevention, 139 Source, approved drinking water, 126 food, 38-39 conveying, 139-140 disposal facility, 140 drainage, 140 establishment drainage system, design shellfish, 37-38, 42-47 Spacing carpet installation, 149-150 equipment installation, 103 and installation, 139 mobile holding tank, 138 removal from mobile food establishments, 140 retention, 138-139 toxic material separation, 165, 170 Spatulas, use to avoid contaminating food, 48 Specifications. See Plans Specimen analysis, employee transmission Shatterproof bulbs. See Light bulbs, protective Shielding of foodborne disease, 191 Specimen cultures of employee infected with Shellfish, molluscan. See Molluscan shellfish Shellfish control authority, definition, 17 Shells, use limitation, 110 Shellstock Salmonella Typhi, 192-193 Sponges, use limitation, 83 Spoons. See Tableware Spot cleaning. See Floors, dustless cleaning methods Sprouts, seed. See Potentially hazardous food definition Stainless steel. See Cleanability; Easily cleanable Standards of identity, 74. See also Juice definition Surface characteristics indoor areas, 147-148 outdoor areas, 148, 153-154 Standards Food Code, 1 uniform, advantages, Preface iii-iv Suspension. See Summary suspension; Compliance and Enforcement Annex, 197-198, 204 State and local regulations, ordinances, and statutes, See Compliance and Enforcement Annex, 194-195 Sweeping compounds. See Floors, dustless cleaning methods Steak, whole-muscle intact beef 38,61 See also public health reasons Annex, 279, 301 Steak tartare, consumer advisory, 77 Table-mounted equipment definition, 18 elevation, 103 Steam cleaning equipment, 143 mixing valves, 130 tables, temperature measurement, 93 ventilation, 157 Tablecloths. See Linens Tableware clean, consumer use in self-service area, supervisor responsibility, 24 definition, 18 Stitch pumping. See Injected Stirrers. See Single-service articles Stock and retail sale of poisonous or toxic materials and personal care items, storage and display, 170 Storage handling, 124-125 preset, handling, 124-125 soiled and clean, handling, 125 See also Single-service articles Tag on food, hold order, 202 clean equipment, utensils, linens, and single- service and single-use articles, 123 first aid supplies in food establishments, 170 food in contact with water or ice, 52 maintenance equipment, 159-160 official, 202 removal, 203 Tag/label, for molluscan shellstock record keeping, 47 requirements, 44-46 medicines in food establishments, 169 methods for soiled linens, 121 poisonous or toxic materials, separation, 165 Take-home food containers, refilling, limitations, 55 Temperature – Food cold and hot food holding, 68 refuse, recyclables, and returnables, operation and maintenance, 143-144 Storage and display of items for stock and retail sale, cooking, 59-63 cooling, 67-68 plant food, 62 separation, 170 Storage areas for refuse, recyclables, and returnables capacity and availability, 142 receiving, 42-43 reheating, 64 roast beef and corned beef, 60-61 designated, 159 location, 143 Storage cabinets, location for contamination seared steak, See steak, whole-muscle intact thawing, 65-66 Temperature - Warewashing prevention, 101-102 Storing food to prevent cross contamination, 48-50 Straws. See Single-service articles wash water, manual, 106 wash water, mechanical, 106-107 sanitization, manual, 108-109 Street foods. See Food establishment, definition, mobile Studs, joists, and rafters, cleanability, 150 Stuffing, cooking, 60 sanitization, mechanical, 108-109 Temperature measurement devices accuracy, 88 calibration, 109-110 definition, 18 Subpoenas, issued by hearing officer, 211 Sulfites. See Additives Summary permit suspension design and construction, 85, 88 food, provided and accessible, 100 food storage unit air, 88-89 conditions warranting, 204 disease intervention measure, 191-192 notice, contents, 204 reinstatement, 205 manual warewashing, accessibility, 101 probe, small diameter, 100 scale, 83-84 warewashing machines, 94 service of, 198 time frame, 205 warning or hearing not required, 204 Tempered water, handwashing lavatory, 130 Temporary facility, water availability, 129 Temporary food establishment Summary suspension of operations for imminent health hazard, 180, 195 Summons, issuance, 216 application for permit, 178-180 construction materials, 148 definition, 19 Supervision of personnel demonstration of knowledge, 20-23 person in charge, 23-24 Testimony under oath at hearing, 213 Testing kit for sanitizing solutions, availability, 101 Thawing potentially hazardous frozen food, conditions, 65-66 Thermistor, thermocouple, thermometer. See Temperature measuring device Threads, "V"-type, 87 persons, 23 Urinals, numbers, 131 "Use by" date. See Date marking; Public Health Reasons Annex, 312; Model Forms Three compartment sink. See Sink compartment requirements Time as public health control for potentially Guides, and Other Aids Annex, Chart 4-C User information, Preface viii-x Utensils hazardous food, 70-71 Time frame appeal, 205-206 air-drying, 122 cast iron, use limitation, 82 ceramic, china, crystal, and decorative, correction of critical violation, 190 noncritical violation, 190 reinspection, 205 lead limitation, 82 cleaning criteria, 111 cleaning frequency, 111-112 response to hearing notice or request for hearing, 205-206 Tobacco use by employees, food contamination consumer self-service, availability, 100 contact with food, 52 definition, 19 prevention, 35 Tofu, immersion in ice or water, 52 Toilet rooms design and construction, durability and strength, 85 galvanized metal, use limitation, 83 in-use storage, 52-53 convenience and accessibility, 158 doors, closing, 161 enclosed, design and installation, 152 maintenance and operation, 109 multiuse, construction materials, 81-84 racks, capacity, 99 numbers, 131,156 receptacle for sanitary napkins, 142 Toilet tissue, availability, 156 Toiletries. See Personal care items sanitization, 119-120 serving, for consumer self-service operations, 57-58 storage after cleaning, 123 Toilets and urinals, number, 131, 156 Tongs, use to avoid contaminating food, 48 Toothpaste. See Personal care items Toothpicks. See Single-service articles storage between use, 52-53 wet cleaning methods, 116 Utility lines, cleanability, 149 "V" threads, use limitation for food-contact surfaces, 87 Towelettes, chemically treated, for handwashing, conditions, 131 Towels Vacuum packaging. See Reduced oxygen packaging Variance cooking raw animal foods, 61-62 availability, 155 disposable, waste receptacle, 156 Toxic. See Poisonous or toxic materials conformance with approved procedures, 173-174 definition, 19 documentation and justification, 173 Tracking powder. See Pesticides in food establishments Trade secrets confidentiality in hearings, 209 HACCP plan, 173, 175-177 Modifications and waivers, Code application, 172-173 protection, 177 Training plan, food safety, for employees and supervisors, HACCP plan, 176 Training of employees, 24, 74, 80, 176 molluscan shellfish tanks, 91-92 rationale, 173 requirement for specialized food processing methods, 71-72 Transport case lot moving, 96-97 conveyance of people, 7 game animals, 40-42 Vegetables, raw cooking for hot holding, 62 washing, 51 whole or cut, immersion in ice or water, 52 insulated containers, 93 refuse vehicles, 145 sewage vehicles, 139 whole, uncut, raw, storage, 50 See also Sprouts; potentially hazardous food definition soiled linens, 121 transportation vehicle, 8, 17 water vehicles, 128 Vehicles for removal of refuse, recyclables, and returnables, 145 Vending machines Trash. See Refuse Tumblers. See Hollowware Tuna, 63 automatic shutoff, 92-93 can openers, design and construction, 91 condiments, packaging to prevent Turtle. See Fish Two compartment sink. See Sink compartment Requirements contamination, 57 definition, 19 design and construction of vending stage Unnecessary items, 145,162 ledges, projections and crevices, 87 closure, 90-91 doors and openings, design and construction, 97 liquid waste products, 96 location, definition, 19 potentially hazardous food, original container, 56 refuse receptacles in, 142 temperature, 93 hot water sanitization temperatures, 107 sanitization pressure, 107 wash solution temperature, 106-107 Warewashing machines Ventilation, mechanical, 157 Ventilation systems capacity, 157 data plate operating specifications, 94 drain connection, 139 flow pressure valve, 95 cleaning, nuisance and discharge prohibition, 160 exhaust vents, design and installation, 151-152 internal baffles, 94 loading of soiled items, 115-116 manufacturers' operating instructions, 105 hood, adequacy, 100 drip prevention, design and construction, 89 Verification of correction of critical violation, 190 sanitizer level indicator, 95 temperature measuring devices, 93 Warewashing sinks Vermin. See Insect control; Pest control; Rodent control Violations, critical continuing, 217-218 documentation and verification of correction, alternative use limitation, 105 and drainboards, self-draining, 96 Warning not required for hold order, 201 Warrants, judicial enforcement proceedings, 216 190 documentation of findings, 187-188 fines and sentences, 217 Wash solution temperature, warewashing equipment, 106 Washers/dryers, clothes, availability, 100 history of, role in frequency of inspections, 185-186 Inspection and correction, 184-190 Washing mechanical methods, linens, 121 methods, equipment, and utensils, 115-116 raw fruits and vegetables, 51 uncorrected, 199-200 noncritical, time frame for correction, 190 timely correction, 190 times for employees, 31 Waste liquid. See Sewage Virus. See Disease outbreaks caused by Vomiting, employee symptom, 25 solid. See Refuse Waste receptacle for disposable towels, 156 Waste retention tank, flushing, 140 Waivers. See also Modifications; Variance Code requirements, 172-173 conformance with approved procedures, 173- Water alternative supply, 129 distribution, delivery, and retention, 128 174 prompt hearing, 207-208 right to appeal, 214 hot, quantity and availability, 128 inlet/outlet, protective device, 137 nondrinking, 127 Walk-in refrigerator, carpeting prohibition, 149-150 Walking surfaces. See Surface characteristics Wall and ceiling coverings and coatings, cleanability, pressure, 128 quality, 127 sample report, 128 150 Walls, exterior, protective barrier, 153 Warewashing sampling, 127 standards, 127 quantity and availability, 128 definition, 19 manual, sink compartment requirements, 98- 99 manual, temperature measuring devices, source approved system, 126 bottled drinking, 127 accessibility, 101 Warewashing equipment chemical sanitizer concentration, determining,109 capacity, 128 disinfection, 127 knowledge by person in charge, 22 system flushing, 127 clean solutions, 106 manual alternative, 116 storage or display of food in contact with, 52 Water activity, definition, 3 Water conditioning device, 131 chemical sanitization, 108-109 detergent-sanitizers for chemical sanitization, 109 Water reservoir of fogging devices, cleaning, 134 Water supply alternative supply, 129 cleaning agents, 106 heaters and baskets, 94-95 system, prohibition of cross connection, 133 Water system, compressed air filter, 137 hot water sanitization temperatures, 107 wash solution temperature, Water system device, inspection and service, 133 Water systems, public and nonpublic, 126 Water tank 106 mechanical chemical sanitization, 108-109 hose, construction and identification, 136-137 inlet/outlet and hose fitting, protection, 138 sloped to drain, 135 use limitation of "V" type threads, 136 pump, and hoses, dedicated use, 138 vent, protected, 136 Watertight joint, equipment openings, 89 Water treatment device, 133 Wet cleaning methods, equipment and utensils, 116 Wet storage. See Storage, food in contact with water and ice; Molluscan shellfish, tanks Wetting agents, 116 Whole-muscle, intact beef definition, 19 consumer advisory exemption, 62- 77 cooking, 61 labeling, 38-39, 61 Windows, tight-fitting, 152 Wiping cloths air-drying locations, 122 laundering, 121 stored in sanitizer, 53 use for one purpose, 53 Wood, use limitation for food-contact surfaces, 83-84 Work clothes. See Clothing, outer Wound, infected. See Lesion, containing pus Wrapped food honestly presented, 74 preventing contamination, 48-50 See also packaged, definition Wrapped tableware, handling, 125 Index 1