Presentation on theme: "Summary of Revisions Colorado Retail Food Establishment Rules & Regulations Effective March 1, 2013."— Presentation transcript:
1 Summary of Revisions Colorado Retail Food Establishment Rules & Regulations Effective March 1, 2013
2 Contents Click on the topic below to be see details about the regulation change. To return to the Table of Contents page, click on “Return to Table of Contents” on the bottom of any page.DEFINITIONS (Chapter 1)Cut Leafy Greens – New DefinitionFood Allergen – New DefinitionHighly Susceptible Population – New DefinitionMANAGEMENT AND PERSONNEL (Chapter 2)Demonstration of Knowledge (*Sec ) – ChangesReportable Illness Requirements (Sec ) – ChangesEmployee Exclusions and Restrictions (Sec ) – ChangesRemoval, Adjustment, or Retention of Restrictions (Sec ) - ExpandedHandwashing (*Sec ) – ExpandedFOOD (Chapter 3)CharacteristicsFood and Color Additives (Sec ) – MentionSources and SpecificationsShellfish and Fish Source (*Sec ) – Added LanguageFreezing Specification for Fish (*Sec ) – NewHermetically Sealed Food (*Sec )Raw Milk Distribution (*Sec ) – RevisedWild Mushrooms (*Sec ) – RevisedGame and Exotic Species (*Sec ) – ExpandedEgg Packaging, Labeling and Pooling (*Sec ) – ExpandedWhole-muscle, Intact Beef Steaks (*Sec ) – New SectionProtection From Contamination After ReceivingGlove Use (*Sec ) – NewPreventing Contamination when Tasting (*Sec -403) – New SectionPackaged and Unpackaged Food (Sec ) – New SectionPasteurized Egg Use (*Sec ) – Language ClarifiedWashing Fruits and Vegetables (Sec ) – Revised and ExpandedCondiment Protection (Sec ) – AdditionsConsumer Self-Service (*Sec ) – AdditionsDestruction of Organisms of Public Health ConcernTemperature (*Sec ) – FAQCooking PHF (*Sec ) – Additions and ChangesNon-continuous Cooking (*Sec ) – New SectionPreparation for Immediate Service (Sec ) - AdditionsFOOD (Chapter 3) continuedLimitation of Growth of OrganismsThawing (Sec ) – ChangesSlacking (Sec ) – NewTime as Control (*Sec ) – Changes and AdditionsSpecialized Processing Methods (*Sec ) – NewReduced Oxygen Packaging (*Sec ) – Changes and AdditionsBreading Mixtures (Sec ) – New SectionOn-premises LabelingLabeling (Sec ) – ChangesSpecial Requirements for Highly Susceptible .Populations (*Sec ) – AdditionsConsumer AdvisoryConsumer Advisory (*Sec ) – NewWAREWASHING, EQUIPMENT, UTENSILS, AND LINENS (Chapter 4)Equipment Requirements (Sec ) – AdditionsMolluscan Shellfish Tanks (*Sec ) – AdditionsManual Cleaning and Sanitization (Sec ) – ChangesWATER, PLUMBING, AND WASTE (Chapter 5)Water Supply (*Sec ) – AdditionsEmergency Alternative Water Supply (*Sec ) – New SectionHandwashing (*Sec ) – Additions and ChangesHandwashing Sink Specifications (Sec ) – AdditionsToilets and Urinals (Sec ) – ChangesDump Sinks (Sec ) – New SectionPHYSICAL FACILITIES (Chapter 6)Dressing Rooms and Locker Areas (Sec ) – New SectionINSECT, RODENT, AND ANIMAL CONTROL (Chapter 8)Prohibiting of Animals (Sec ) – ChangesMOBILE RETAIL FOOD ESTABLISHMENTS OR PUSHCARTS (Chapter 9)Mobile Retail Food Establishment Requirements (Sec ) – ChangesTEMPORARY RETAIL FOOD ESTABLISHMENTS (Chapter 10)Temporary Retail Food Establishment Requirements (Sec ) – ChangesCOMPLIANCE PROCEDURES (Chapter 11)Imminent Health Hazards (Sec ) – Expanded Definition‘Chapter’ refers to the related chapter in the Colorado Retail Food Establishment Rules and Regulations.
3 Definitions (Chapter 1) Cut Leafy Greens – NewCut leafy greens are defined as leaves that have been cut, shredded, sliced, chopped, or torn. It does not include herbs such as cilantro or parsley. Types include:Iceberg, romaine, leaf, butter, and baby leaf lettuce (i.e., immature lettuce or leafy greens)EscaroleEndiveSpring mixSpinachCabbageKaleArugulaChardMajor Food Allergens – NewMajor food allergens are defined as:MilkEggFish (including shellfish)Tree NutsWheatPeanutsSoybeansHighly Susceptible Population – NewA highly susceptible population is defined as:Persons who are more likely than other people in the general population to experience foodborne disease because they are immunocompromised, preschool age children, or older adults; and they obtain food at a facility that provides services such as nutritional or socialization services like at a senior center, or custodial care, health care, or assisted living, including:child or adult day care centerkidney dialysis centerhospital or nursing homeADDITIONAL CHANGES TO DEFINITIONSDrinking WaterPotentially Hazardous Food (Time/Temp Control for Safety) (PHF/TCS)Reduced Oxygen PackagingService AnimalSlacking
4 Management and Personnel (Chapter 2) Demonstration of Knowledge, Illness Reporting Requirements Demonstration of Knowledge (*Sec ) – ChangesDuring inspections and upon request, the person in charge must demonstrate knowledge of foodborne disease prevention by:Explaining the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food)Explaining how the person in charge and employees comply with reporting illnessExplaining the hazards of undercooked foodsDescribing the critical control points (handwashing, BHC, etc.)HACCP plansDescribing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.Explaining correct procedures for cleaning and sanitizing utensils and food contact surfaces of equipmentReportable Illness Requirements (Sec ) – ChangesView the revised Food Handler Illness Guidelines for a complete explanation of the responsibility of employees and the person in charge to report illnesses.
5 Management and Personnel (Chapter 2) Employee Exclusions & Restrictions, Handwashing Employee Exclusions and Restrictions (Sec ) – ChangesEmployees must wash hands:after using restroom ANDafter returning to food preparation, food storage, equipment storage, and ware washing areas from using the restroomRemoval, Adjustment, or Retention of Exclusions and Restrictions (Sec ) – ExpandedReview the Employee Illness Guidelines flowchart for an overview of removal, adjustment, exclusion or restriction of a food employee. NOTE: Some illnesses require approval from the regulatory authority before returning back to workHandwashing (*Sec ) – ExpandedHandwashing must always occur after using the restroom.
6 Food (Chapter 3) Food Characteristics Food and Color Additives (*Sec ) – MentionFood must be safe and unadulteratedFood must not contain unsafe or unapproved food or color additives (per 21 CFR )
7 Food (Chapter 3) Food Sources & Specifications: Shellfish & Fish, Freezing, Hermetically Sealing Shellfish and Fish Source Must Be Approved (*Sec ) – Added Language about SourcesMolluscan shellfish (oysters, mussels, clams) must be obtained from approved source (such as those listed by the National Shellfish Sanitation Program Guide). Recreationally caught molluscan shellfish is not allowed.Raw shucked shellfish must:Be in nonreturnable packageHave a legible label containing all required informationFreezing Specification for Fish (*Sec ) – NewFish may be:frozen to -31˚F until solidstored at -4˚F for at least 24 hoursHermetically Sealed Food (*Sec ) – NewHermetically sealed food must meet container integrity guidelines. Refer to the “Guide to Can Defects and Basic Components of Double Seam Containers”, November 2011, Association of Food and Drug Officials
8 Food (Chapter 3) Sources & Specifications: Raw Milk, Wild Mushrooms Raw Milk Distribution (*Sec ) – RevisedRaw milk in retail food establishments:May only be distributed by registered farms or dairiesOnly an owner or shareholder of a cow, goat, or dairy herd maydistribute raw milk from a retail food establishmentreceive raw milk from the farm or dairy where the cow or goat is locatedMust have a prominent warning statement on the container that milk is not pasteurizedMust be stored in a separate refrigeratorMust not display or allow access to raw milk by the publicWild Mushrooms (*Sec ) – RevisedApproved qualified mushroom experts must:Identify county(ies) and Retail Food Establishments they supplyProvide genus and species of mushroomsProvide written verification detailing qualificationsProvide a written letter of referenceMaintain records for at least two yearsSupply invoice to buyer that identifies:Variety by common name, genus, and speciesQuantitySupplier’s name, address, and date of packing
9 Food (Chapter 3) Sources & Specifications: Exotic Species, Egg Packaging and Pooling, Beef Steaks Game and Exotic Species (*Sec ) – ExpandedExpanded to detail specific animals and regulatory authorityEgg Packaging, Labeling and Pooling (*Sec ) – ChangesEgg cartons must:Be new and properly labeledInclude FDA Safe Handling Instructions (packaged or loose )Pooling of raw shell eggs is only allowed if eggs are 41˚F or below when cracked and maintained at 41˚F or below until cookedWhole-muscle, Intact Beef Steaks (*Sec ) – New SectionWhole-muscle, intact beef steaks intended for consumption in undercooked form without consumer advisory must be:Labeled by plant that they meet definition ORDeemed acceptable by Boulder County Public Health
10 Food (Chapter 3) Protection from Contamination after Receiving: Glove Use, Tasting, Packaged & Unpackaged FoodGlove Use (*Sec ) – New SectionSingle-use gloves may only be used for one taskSlash-resistant gloves must only be used in direct contact with food that will be cooked afterwardSlash-resistant gloves may be used with ready-to-eat food if gloves have smooth, durable, nonabsorbent outer surface or are covered with a glove that doesCloth gloves may only be used if food is to be cooked afterwardPreventing Contamination when Tasting (*Sec ) – New SectionUtensils may only be used once to taste food that is to be sold or servedPackaged & Unpackaged Food (Sec ) – New SectionFood must be protected from cross contamination by separating raw animal foods from:Raw ready-to-eat food including raw animal food such as fish for sushiCooked ready-to-eat foodFrozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
11 Food (Chapter 3) Protection from Contamination after Receiving: Pasteurized Eggs, Washing Fruits, Condiments, Consumer Self-ServicePasteurized Egg Use (*Sec ) – ClarifiedPasteurized egg or egg products must be substituted for raw eggs in the preparation of foods that are not fully cooked unless there is a Consumer Advisory in placeWashing Fruits and Vegetables (Sec ) – AdditionsRaw fruits and vegetables must be washed under running waterNew or extensively remodeled facilities must provide a food prep sink if the facility has food that requires washingCondiment Protection (Sec ) – AdditionCondiment containers must be emptied, cleaned, and sanitized before more product can be addedIn order to assure the container remains sanitary, there are no exemptions to the type of condiment (i.e., salt vs. ketchup)Smaller amounts of product from multiple containers may not be pooled in order to fill a single containerConsumer Self-Service (*Sec ) – AdditionConsumer self-service operations such as buffets and salad bars must be monitored by food employees trained in safe operating procedures
12 Food (Chapter 3) Destruction of Organisms of Public Health Concern Temperature (*Sec )Potentially hazardous foods must be kept at 41˚F or below except during necessary periods of preparation. Eggs may be allowed to rise above 41˚F as part of the baking process or pooled next to a griddle in order to cook to order.Cooking Potentially Hazardous Foods (PHF) (*Sec ) – Additions and ChangesNew chart shows temperatures and times for cooking corned beef, lamb, and cured roastsUndercooked whole-muscle, intact beef must be cooked to surface temperature of 145˚F with color change on all surfaces and cannot be served to a highly-susceptible populationEggs must be cooked to 155˚F if not for immediate serviceRaw or partially cooked animal food may not be served unless ordered by the consumer and there is consumer advisory disclosureRaw or partially cooked animal food may not be served in facilities that service highly susceptible populationsRaw or partially cooked comminuted meat (i.e., ground beef, sausage) cannot be offered on a children’s menuThe requirements for the children’s menu (3-502 K.1) apply only to items on the child’s menu and are not relevant to the age of the child that orders off the menu. Conversely, if a child orders off the regular menu, the child’s menu requirements do not apply.Non-continuous Cooking of Raw Animal Foods (*Sec ) – New SectionInitial heating must be no longer than 60 minMust be cooled immediately after initial heating according to the time and temperature parameters specified for cooked potentially hazardous foodAfter cooling, held frozen or cold, as specified for potentially hazardous foodPrior to service, cooked to at last 165˚F for 15 secondsMust have written procedures that detail preparation and storagePreparation for Immediate Service (Sec ) – AdditionCooked refrigerated foods may be served at any temperature if for immediate service.
13 Food (Chapter 3) Limitation of Growth of Organisms: Thawing & Slacking Thawing (Sec ) – ChangesPotentially hazardous food must thaw by one of the following methods:Under refrigeration 41˚F or lessAs part of the cooking processCompletely submerged under running water:Packaging removedAt water temperature of 70˚F or below.With sufficient velocity to agitate and float off loose particlesThat does not allow thawed portions to rise above 41˚FThat does not allow thawed portions of raw animal food requiring cooking to rise above 41˚F for more than 4 hours including time to thaw, cook or coolVacuum packed fish should be thawed either by removing it from the package under running water or poking holes in the packaging and thawing under refrigeration in order to prevent the growth of Clostridium botulinum Type ESlacking (Sec ) – New SectionSlacking is the process of moderating the temperature of a food. For example: Frozen shrimp from -10˚F to 25˚F to prepare for deep-fat frying or to help even heat penetration during cooking.Frozen Potentially Hazardous Food that is slacked must be held:Under refrigeration that maintains the food at 41˚F or less ORAt any temperature if the food remains frozen
14 Food (Chapter 3) Limitation of Growth of Organisms: Time as Control, Specialized Processing Time as Control (*Sec ) – Changes and AdditionsMax of 4 hours for food kept between 41˚F - 135˚FCold foods may be held for up to 6 hours if:Temperature does not exceed 70˚FTemperature is monitoredFood is discarded immediately if it exceeds 70˚FFood is labeled with 1) the time it was removed from temperature control and 2) the discard timeFacilities that serve highly susceptible populations may not use time as control for raw eggsSpecialized Processing Methods (*Sec ) – New SectionAn HACCP plan and written approval is required for:Smoking food to preserve it (not required for flavor enhancement)Curing foodUsing additives or adding components to alter pH or water activity to preserve or make non-potentially hazardous foodPackaging food with a reduced oxygen packaging method (except as specified in 3-607)Operating a molluscan shellfish display tank to display shellfish offered for consumptionCustom processing animalsSprouting seeds or beans
15 Food (Chapter 3) Limitation of Growth of Organisms: Reduced Oxygen Packaging, Breading Mixtures Reduced Oxygen Packaging (*Sec ) – Changes and AdditionsAn HACCP is required for Reduced Oxygen Packaging (ROP), but no pre-approval is needed for:Vacuum PackagingModified Atmosphere PackagingControlled Atmosphere PackagingCook Chill PackagingSous vide PackagingNOTE: ROP does not include placing product in bag and sealing immediately prior to or after cooking, cooling, or reheating as long as product is labeled with time and date, placed in bag, and removed from bag within 48 hours.Breading Mixtures (Sec ) – New SectionContainers of dry breading mix into which raw animal foods are dipped may be used for a total period of up to 7 days provided that:Containers are stored covered in a clean, dry area overnight and when not in useMixtures are sifted to remove excess moisture and dough balls at least every 4 hours while in useContainers are completely emptied, cleaned, and sanitized, and the mixtures discarded at least every 7 daysThe person in charge has a system in place to indicate the date the breading must be discarded
16 Food (Chapter 3) On-Premise Labeling Labeling (Sec ) – ChangesFoods manufactured, packaged, and sold on or off site for consumer self service must be labeled (per C.R.S ) including:Product nameNet weightIngredientsFacility name and contact informationSpecial Requirements for Highly Susceptible Populations (*Sec ) – AdditionsPotentially hazardous, ready-to-eat foods held for more than 24 hours must include a date indicating a maximum of 7 days to use or discardIf food is prepared/packaged by a processing plant:It must be marked with the date it was opened and the date to be used by or discardedDay container is opened = Day 1Date marked may not exceed manufacturer’s use-by date if use-by date is determined for food safetyA food or ingredient combined with additional food or ingredient must retain the date marking of the earliest-prepared ingredientA pre-approved HACCP is required for facilities serving highly susceptible populations and using Reduced Oxygen Packaging methodsAny food served to patients or clients under contact precautions in medical isolation or quarantine, or protective environment isolation may not be re-served to others outside of isolationPackages of food from patients, clients, or other consumers should not be re-served to persons in protective environment isolation
17 Food (Chapter 3) Consumer Advisory Consumer Advisory (*Sec ) – New SectionOne of the following consumer advisory disclosures and reminders is required if an animal food is served or sold raw, undercooked, or processed to eliminate pathogens.Regarding the safety of these items, written information is available upon requestConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnessConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
18 Warewashing, Equipment, Utensils, and Linens (Chapter 4) Equipment Requirements, Molluscan Shellfish Tanks, Manual Cleaning & SanitationEquipment Requirements (Sec ) – AdditionFacilities selling only pre-packaged food, uncut raw fruits and vegetables, or whole nuts in the shell do not need to meet the minimum requirements regarding equipment and utensil washing facilitiesMolluscan Shellfish Tanks (*Sec ) – AdditionsWithout an approved HACCP plan, shellfish tanks or life-support systems may not be used to store or display shellfish that are for human consumptionTank must be clearly marked as being for display onlyManual Cleaning and Sanitization (Sec ) – ChangesNew or remodeled facilities must have a 3-compartment sink, even if they use a dish machine
19 Water, Plumbing, and Waste (Chapter 5) Water Supply, Alternative Water Supply, Handwashing Water Supply (*Sec ) – AdditionsIf a Retail Food Establishment does not meet the definition of having a public water system it must ensure:Adequate and continuous treatment to the water sourceQuarterly sampling for bacteriological contaminantsColorimetric test kit for testing free chlorineFree chlorine levels remain between trace to 4 mg/literSample reports are retained and made available upon requestEmergency Alternative Water Supply (*Sec )During temporary interruption of water service or emergency that impacts the drinking water supply, establishments may continue to operate, with Boulder County Public Health approval, using an alternative water supply such as:Commercially bottled drinking waterOne or more closed portable water containersAn enclosed vehicular drinking water storage tankAn on-premises drinking water storage tankPiping, tubing, or hoses connected to an adjacent approved sourceHandwashing (*Sec ) – Additions and ChangesWater temperature requirements for hand sinks has increased from 90˚F to 100˚FEach hand sink or group of adjacent hand sinks must have a supply of:Hand cleansing soap or detergent andA continuous cloth towel system, disposable towels, or hand-drying device with heated or high-velocity airHand towels must be stored to protect unused towels from becoming contaminatedAn automatic handwashing facility may be used if installed according to the manufacturer’s specifications and at least one additional hand sink is easily accessible
20 Water, Plumbing, and Waste (Chapter 5) Handwashing Sink, Toilets & Urinals, Dump Sinks Handwashing Sink Specifications (Sec ) – AdditionsIn new or extensively remodeled facilities, hand sink floodrims must be 30-48” above the floor and have a basin at least 10” in diameterIf there are cabinets or other fixtures above the sink, a minimum 24” of clearance must be provided above the flood rim and bottom of the lowest fixtureWhen a hand sink is installed in a counter top, the faucets must be within 24” of the front edge of the counter topToilets and Urinals (Sec ) – ChangesA toilet room located on the premises must be completely enclosed and provided with a tight-fitting and self-closing doorDump Sinks (Sec ) – New SectionNew or remodeled facilities where glasses are emptied and staged for warewashing, such as bars, juice bars, coffee bars, drink stations, and wait stations must provide a dump sink for the sanitary disposal of liquid drink waste such as ice.
21 Physical Facilities (Chapter 6) Dressing Rooms & Locker Areas Dressing Rooms and Locker Areas (Sec ) – New SectionDressing rooms must be designated if employees routinely change their clothes in the establishmentDesignated areas must be provided for the orderly storage of employee clothing and other personal belongingsEmployee food must be stored in a designated area and in a covered, leak-proof container
22 Insect, Rodent, and Animal Control (Chapter 8) Prohibiting of Animals (Sec ) – ChangesLive animals are prohibited in Retail Food Establishments except for:Decorative and display tanksPatrol dogs accompanying police or security officersService animals (see definition)Within institutional care facilities outside of meal timesLive animals are prohibited in food prep areas
23 Mobile Retail Food Establishments or Pushcarts (Chapter 9) Mobile Retail Food Establishment (Sec 9-101) – AdditionsEquipment must be installed and/or mounted within the mobile unit with the exception of a grill and/or a smokerAll foods shall be prepared, assembled, and served from within the mobile unit and not from the external piece of cooking equipment.Pushcarts are limited to cooking approved menu itemsWater System (Sec ) – ExpandedAdditional guidelines related to water supply tank, flow, and heatingCommissary (Sec ) – Revised and ExpandedA mobile unit may not be use as a commissary for another mobile unitSections A, D, and E have been revised and expandedAdditional Requirements (Sec ) – NewAdditional requirements for mobile units.
24 Temporary Retail Food Establishments (Chapter 10) Temporary Retail Food Establishment (Sec ) – RevisedAn application must be submitted to Boulder County Public Health at least 10 days before each eventOperations (Sec ) – RevisedFood preparation at the event is limited to seasoning, cooking, assembly of pre-prepared foods. All slicing, chopping, peeling, dicing, shredding and washing of produce must be done at an approved commissary.Commissary (Sec ) – NewOutlines minimum requirements for commissaries for vendorsMinimum Event Site Equipment Requirements (Sec ) – NewOutlines minimum equipment requirements for event sites.Ice (Sec ) – RevisedAll ice must be made using drinking waterWaste (Sec ) – RevisedRemoved sentence about wastewater draining to groundHandwashing (Sec ) – RevisedA minimum of five (5) gallons of drinking water must be provided for hand washingA basin that can capture waste water from hand washing waste water must be availableOverhead Protection (Sec ) – NewOverhead protection must be providedGrease-producing equipment, or open flames should not be located under overhead protection
25 Compliance Procedures (Chapter 11) Imminent Health Hazards (Sec ) – Expanded DefinitionEstablishment must immediately cease food operations and must not resume until authorized by the Department. These hazards include but are not limited to:Absence of adequate refrigerationNo water supplyNon functional water heating systemSevere and active pest infestationSewage backup into the establishment
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