RULES OF - Cobb & Douglas Public Health

More documents

Recommendations

Info

290-5-14-.04 Food. (3) Specifications for Receiving. (k) Molluscan Shellfish, Original Container. 4. (cont.) (iii) The labeling information and dates specified under 4(ii) of this subsection are maintained for 90 days ; and (iv) The shellfish are protected from contamination. (l) Shellstock, Maintaining Identification. 1. Except as specified under 2(ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. 2. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest: (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and (ii) If shellstock are removed from their tagged or labeled container: (I) Preserving source identification by using a record keeping system as specified under 2(i) of this subsection, and (II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under Rule .03 subsection (5)(b). 2. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. (b) Preventing Contamination When Tasting. A food employee may not use a utensil more than once to taste food that is to be sold or served. Cobb and Douglas County Public Health Douglas Food Service Code 51
Chapter 290-5-14 Food Service 290-5-14-.04 Food. (4) Protection From Contamination After Receiving. (cont.) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (iv) Storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. 2. The requirement in 1(iv) of this subsection does not apply to: (i) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (ii) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; Cobb and Douglas County Public Health Douglas Food Service Code 52
Page 1 and 2: County Board of Health Rules and Re
Page 3 and 4: Chapter 290-5-14 Food Service TABLE
Page 5 and 6: Chapter 290-5-14 Food Service 290-5
Page 51: Chapter 290-5-14 Food Service 290-5
Page 103 and 104:
Chapter 290-5-14 Food Service 290-5
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Page 155:
Cobb and Douglas County Public Heal
show all

RULES OF - Cobb & Douglas Public Health

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?