RULES OF - Cobb & Douglas Public Health

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290-5-14-.04 Food. (6) Limiting the Growth of Pathogens. (k) Reduced Oxygen Packaging, Criteria. 4. (ii) (cont.) (I) Prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the bagged product to another business entity or the consumer, (II) Cooked to heat all parts of the food to a temperature and for a time as specified under Rule .04 subsection (5)(a), (III) Protected from contamination after cooking, (IV) Placed in a package or bag with an oxygen barrier before cooking, or placed in a package or bag immediately after cooking and before reaching a temperature below 135°F (57°C), (V) Except for frozen food that is not shelf life restricted, cooled to 41°F (5°C) in the package or bag as specified under subsection (6)(d) of this Rule and then cooled to 34°F (1°C) or less within 48 hours of reaching 41°F (5°C), and: (A) Held at 34°F (1°C) and consumed or discarded within 30 days after the date of preparation, or (B) If removed from a storage unit that maintains a 34°F (1°C) food temperature, held at 41°F (5°C) or less for no more than 72 hours before consumption. (VI) Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, (VII) If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation, and (VIII) Labeled with the product name and the date packaged; and (iii) The records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan, are maintained and are: (I) Made available to the Health Authority upon request, and (II) Held for 6 months; and (iv) Written operational procedures as specified under 2(v) of this subsection and a training program as specified under 2(vi) of this subsection are implemented. 5. A food service establishment may package cheese using a reduced oxygen packaging method Cobb and Douglas County Public Health Douglas Food Service Code 73
Chapter 290-5-14 Food Service 290-5-14-.04 Food. (6) Limiting the Growth of Pathogens. (k) Reduced Oxygen Packaging, Criteria. 5. (cont.) without obtaining a variance if it: (i) Limits the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food service establishment and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses; (ii) Has a HACCP plan that contains the information specified under Rule .02 subsection (5)(d); (iii) Except as specified under 2(ii), 2(iii)(II), and 2(iv), complies with 2 of this subsection; (iv) Labels the package on the principal display panel with a “use by” date that does not exceed 30 days or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; and (v) Discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within 30 calendar days of its packaging. (7) Food Identity, Presentation, and On-Premises Labeling. (a) Standards of Identity. Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 Food Standards: General and 9 CFR 319 Subpart A – General. (b) Honestly Presented. 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (c) Food Labels. 1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or absent a common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical Cobb and Douglas County Public Health Douglas Food Service Code 74
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RULES OF - Cobb & Douglas Public Health

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