RULES OF - Cobb & Douglas Public Health

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290-5-14-.04 Food. (7) Food Identity, Presentation, and On-Premises Labeling. (c) Food Labels. 2. (cont.) preservatives, if contained in the food; (iii) An accurate declaration of the quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (vii) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. 3. Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (i) The manufacturer's or processor's label that was provided with the food; or (ii) A card, sign, or other method of notification that includes the information specified under 2(i), (ii), and (v) of this subsection. 4. Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if: (i) A health, nutrient content, or other claim is not made; (ii) There are no state or local laws requiring labeling; and (iii) The food is manufactured or prepared on the premises of the food service establishment or at another food service establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction. (d) Other Forms of Information. 1. If required by law, consumer warnings shall be provided. 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. Cobb and Douglas County Public Health Douglas Food Service Code 75
Chapter 290-5-14 Food Service 290-5-14-.04 Food. (7) Food Identity, Presentation, and On-Premises Labeling. (cont.) (e) Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 1. Except as specified in subsection (5)(a)3 and (5)(a)4(iii) and under subsection (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (8) Contaminated Food. (a) Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food. 1. A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. 2. Food that is not from an approved source shall be discarded. 3. Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded shall be discarded. Cobb and Douglas County Public Health Douglas Food Service Code 76
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RULES OF - Cobb & Douglas Public Health

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