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Summary of Revisions Colorado Retail Food Establishment Rules & Regulations Effective March 1, 2013.

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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 Return to Table of Contents DEFINITIONS (Chapter 1) Cut Leafy Greens – New Definition Food Allergen – New Definition Highly Susceptible Population – New Definition MANAGEMENT AND PERSONNEL (Chapter 2) Demonstration of Knowledge (*Sec ) – Changes Reportable Illness Requirements (Sec ) – Changes Employee Exclusions and Restrictions (Sec ) – Changes Removal, Adjustment, or Retention of Restrictions (Sec ) - Expanded Handwashing (*Sec ) – Expanded FOOD (Chapter 3) Characteristics Food and Color Additives (Sec ) – Mention Sources and Specifications Shellfish and Fish Source (*Sec ) – Added Language Freezing Specification for Fish (*Sec ) – New Hermetically Sealed Food (*Sec ) Raw Milk Distribution (*Sec ) – Revised Wild Mushrooms (*Sec ) – Revised Game and Exotic Species (*Sec ) – Expanded Egg Packaging, Labeling and Pooling (*Sec ) – Expanded Whole-muscle, Intact Beef Steaks (*Sec ) – New Section Protection From Contamination After Receiving Glove Use (*Sec ) – New Preventing Contamination when Tasting (*Sec -403) – New Section Packaged and Unpackaged Food (Sec ) – New Section Pasteurized Egg Use (*Sec ) – Language Clarified Washing Fruits and Vegetables (Sec ) – Revised and Expanded Condiment Protection (Sec ) – Additions Consumer Self-Service (*Sec ) – Additions Destruction of Organisms of Public Health Concern Temperature (*Sec ) – FAQ Cooking PHF (*Sec ) – Additions and Changes Non-continuous Cooking (*Sec ) – New Section Preparation for Immediate Service (Sec ) - Additions 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. Chapter refers to the related chapter in the Colorado Retail Food Establishment Rules and Regulations.Colorado Retail Food Establishment Rules and Regulations. FOOD (Chapter 3) continued Limitation of Growth of Organisms Thawing (Sec ) – Changes Slacking (Sec ) – New Time as Control (*Sec ) – Changes and Additions Specialized Processing Methods (*Sec ) – New Reduced Oxygen Packaging (*Sec ) – Changes and Additions Breading Mixtures (Sec ) – New Section On-premises Labeling Labeling (Sec ) – Changes Special Requirements for Highly Susceptible.Populations (*Sec ) – AdditionsSpecial Requirements for Highly Susceptible.Populations (*Sec ) – Additions Consumer Advisory Consumer Advisory (*Sec ) – New WAREWASHING, EQUIPMENT, UTENSILS, AND LINENS (Chapter 4) Equipment Requirements (Sec ) – Additions Molluscan Shellfish Tanks (*Sec ) – Additions Manual Cleaning and Sanitization (Sec ) – Changes WATER, PLUMBING, AND WASTE (Chapter 5) Water Supply (*Sec ) – AdditionsWater Supply (*Sec – Additions Emergency Alternative Water Supply (*Sec ) – New Section Handwashing (*Sec ) – Additions and Changes Handwashing Sink Specifications (Sec ) – Additions Toilets and Urinals (Sec ) – Changes Dump Sinks (Sec ) – New Section PHYSICAL FACILITIES (Chapter 6) Dressing Rooms and Locker Areas (Sec ) – New SectionDressing Rooms and Locker Areas (Sec – New Section INSECT, RODENT, AND ANIMAL CONTROL (Chapter 8) Prohibiting of Animals (Sec ) – Changes MOBILE RETAIL FOOD ESTABLISHMENTS OR PUSHCARTS (Chapter 9) Mobile Retail Food Establishment Requirements (Sec ) – Changes TEMPORARY RETAIL FOOD ESTABLISHMENTS (Chapter 10) Temporary Retail Food Establishment Requirements (Sec ) – Changes COMPLIANCE PROCEDURES (Chapter 11) Imminent Health Hazards (Sec ) – Expanded Definition

3 Return to Table of Contents Cut Leafy GreensCut Leafy Greens – New Cut 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) Escarole Endive Spring mix Spinach Cabbage Kale Arugula Chard Major Food AllergensMajor Food Allergens – New Major food allergens are defined as: Milk Egg Fish (including shellfish) Tree Nuts Wheat Peanuts Soybeans Definitions (Chapter 1) Highly Susceptible PopulationHighly Susceptible Population – New A 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 center kidney dialysis center hospital or nursing home ADDITIONAL CHANGES TO DEFINITIONS Drinking Water Potentially Hazardous Food (Time/Temp Control for Safety) (PHF/TCS) Potentially Hazardous Food Reduced Oxygen Packaging Service Animal Slacking

4 Return to Table of Contents Demonstration of Knowledge (*Sec )Demonstration of Knowledge (*Sec ) – Changes During 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 illness Explaining the hazards of undercooked foods Describing the critical control points (handwashing, BHC, etc.) HACCP plans Describing 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 equipment Reportable Illness Requirements (Sec )Reportable Illness Requirements (Sec ) – Changes View the revised Food Handler Illness Guidelines for a complete explanation of the responsibility of employees and the person in charge to report illnesses.Food Handler Illness Guidelines Management and Personnel (Chapter 2) Demonstration of Knowledge, Illness Reporting Requirements

5 Return to Table of Contents Employee Exclusions and Restrictions (Sec )Employee Exclusions and Restrictions (Sec ) – Changes Employees must wash hands: after using restroom AND after returning to food preparation, food storage, equipment storage, and ware washing areas from using the restroom Removal, Adjustment, or Retention of Exclusions and Restrictions (Sec )Removal, Adjustment, or Retention of Exclusions and Restrictions (Sec ) – Expanded Review 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 workEmployee Illness Guidelines flowchart Handwashing (*Sec )Handwashing (*Sec ) – Expanded Handwashing must always occur after using the restroom. Management and Personnel (Chapter 2) Employee Exclusions & Restrictions, Handwashing

6 Return to Table of Contents Food and Color Additives (*Sec ) Food and Color Additives (*Sec ) – Mention Food must be safe and unadulterated Food must not contain unsafe or unapproved food or color additives (per 21 CFR ) Food (Chapter 3) Food Characteristics

7 Return to Table of Contents Shellfish and Fish Source Must Be Approved (*Sec )Shellfish and Fish Source Must Be Approved (*Sec ) – Added Language about Sources Molluscan 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.National Shellfish Sanitation Program Guide Raw shucked shellfish must: –Be in nonreturnable package –Have a legible label containing all required information Freezing Specification for Fish (*Sec )Freezing Specification for Fish (*Sec ) – New Fish may be: frozen to -31˚F until solid stored at -4˚F for at least 24 hours Hermetically Sealed Food (*Sec )Hermetically Sealed Food (*Sec ) – New Hermetically 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 Food (Chapter 3) Food Sources & Specifications: Shellfish & Fish, Freezing, Hermetically Sealing

8 Return to Table of Contents Raw Milk Distribution (*Sec )Raw Milk Distribution (*Sec ) – Revised Raw milk in retail food establishments: May only be distributed by registered farms or dairies Only an owner or shareholder of a cow, goat, or dairy herd may distribute raw milk from a retail food establishment receive raw milk from the farm or dairy where the cow or goat is located Must have a prominent warning statement on the container that milk is not pasteurized Must be stored in a separate refrigerator Must not display or allow access to raw milk by the public Wild Mushrooms (*Sec )Wild Mushrooms (*Sec ) – Revised Approved qualified mushroom experts must: Identify county(ies) and Retail Food Establishments they supply Provide genus and species of mushrooms Provide written verification detailing qualifications Provide a written letter of reference Maintain records for at least two years Supply invoice to buyer that identifies: Variety by common name, genus, and species Quantity Suppliers name, address, and date of packing Food (Chapter 3) Sources & Specifications: Raw Milk, Wild Mushrooms

9 Return to Table of Contents Food (Chapter 3) Sources & Specifications: Exotic Species, Egg Packaging and Pooling, Beef Steaks Game and Exotic Species (*Sec )Game and Exotic Species (*Sec ) – Expanded Expanded to detail specific animals and regulatory authority Egg Packaging, Labeling and Pooling (*Sec )Egg Packaging, Labeling and Pooling (*Sec ) – Changes Egg cartons must: Be new and properly labeled Include 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 cooked Whole-muscle, Intact Beef Steaks (*Sec )Whole-muscle, Intact Beef Steaks (*Sec ) – New Section Whole-muscle, intact beef steaks intended for consumption in undercooked form without consumer advisory must be: Labeled by plant that they meet definition OR Deemed acceptable by Boulder County Public Health

10 Return to Table of Contents Glove Use (*Sec )Glove Use (*Sec ) – New Section Single-use gloves may only be used for one task Slash-resistant gloves must only be used in direct contact with food that will be cooked afterward Slash-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 does Cloth gloves may only be used if food is to be cooked afterward Preventing Contamination when Tasting (*Sec )Preventing Contamination when Tasting (*Sec ) – New Section Utensils may only be used once to taste food that is to be sold or served Packaged & Unpackaged Food (Sec )Packaged & Unpackaged Food (Sec ) – New Section Food 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 sushi Cooked ready-to-eat food Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Food (Chapter 3) Protection from Contamination after Receiving: Glove Use, Tasting, Packaged & Unpackaged Food

11 Return to Table of Contents Food (Chapter 3) Protection from Contamination after Receiving: Pasteurized Eggs, Washing Fruits, Condiments, Consumer Self-Service Pasteurized Egg Use (*Sec )Pasteurized Egg Use (*Sec ) – Clarified Pasteurized 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 place Washing Fruits and Vegetables (Sec )Washing Fruits and Vegetables (Sec ) – Additions Raw fruits and vegetables must be washed under running water New or extensively remodeled facilities must provide a food prep sink if the facility has food that requires washing Condiment Protection (Sec )Condiment Protection (Sec ) – Addition Condiment containers must be emptied, cleaned, and sanitized before more product can be added In 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 container Consumer Self-Service (*Sec )Consumer Self-Service (*Sec ) – Addition Consumer self-service operations such as buffets and salad bars must be monitored by food employees trained in safe operating procedures

12 Return to Table of Contents 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 )Cooking Potentially Hazardous Foods (PHF) (*Sec ) – Additions and Changes 1.New chart shows temperatures and times for cooking corned beef, lamb, and cured roasts 2.Undercooked 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 population 3.Eggs must be cooked to 155˚F if not for immediate service 4.Raw or partially cooked animal food may not be served unless ordered by the consumer and there is consumer advisory disclosure 5.Raw or partially cooked animal food may not be served in facilities that service highly susceptible populations 6.Raw or partially cooked comminuted meat (i.e., ground beef, sausage) cannot be offered on a childrens menu –The requirements for the childrens menu (3-502 K.1) apply only to items on the childs 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 childs menu requirements do not apply. Non-continuous Cooking of Raw Animal Foods (*Sec )Non-continuous Cooking of Raw Animal Foods (*Sec ) – New Section 1.Initial heating must be no longer than 60 min 2.Must be cooled immediately after initial heating according to the time and temperature parameters specified for cooked potentially hazardous food 3.After cooling, held frozen or cold, as specified for potentially hazardous food 4.Prior to service, cooked to at last 165˚F for 15 seconds 5.Must have written procedures that detail preparation and storage Preparation for Immediate Service (Sec )Preparation for Immediate Service (Sec ) – Addition Cooked refrigerated foods may be served at any temperature if for immediate service. Food (Chapter 3) Destruction of Organisms of Public Health Concern

13 Return to Table of Contents Thawing (Sec )Thawing (Sec ) – Changes Potentially hazardous food must thaw by one of the following methods: Under refrigeration 41˚F or less As part of the cooking process Completely submerged under running water: Packaging removed At water temperature of 70˚F or below. With sufficient velocity to agitate and float off loose particles That does not allow thawed portions to rise above 41˚F That 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 cool Vacuum 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 E Slacking (Sec )Slacking (Sec ) – New Section Slacking 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 OR At any temperature if the food remains frozen Food (Chapter 3) Limitation of Growth of Organisms: Thawing & Slacking

14 Return to Table of Contents Time as Control (*Sec )Time as Control (*Sec ) – Changes and Additions Max of 4 hours for food kept between 41˚F - 135˚F Cold foods may be held for up to 6 hours if: –Temperature does not exceed 70˚F –Temperature is monitored –Food is discarded immediately if it exceeds 70˚F –Food is labeled with 1) the time it was removed from temperature control and 2) the discard time Facilities that serve highly susceptible populations may not use time as control for raw eggs Specialized Processing Methods (*Sec )Specialized Processing Methods (*Sec ) – New Section An HACCP plan and written approval is required for: –Smoking food to preserve it (not required for flavor enhancement) –Curing food –Using additives or adding components to alter pH or water activity to preserve or make non-potentially hazardous food –Packaging food with a reduced oxygen packaging method (except as specified in 3-607) –Operating a molluscan shellfish display tank to display shellfish offered for consumption –Custom processing animals –Sprouting seeds or beans Food (Chapter 3) Limitation of Growth of Organisms: Time as Control, Specialized Processing

15 Return to Table of Contents Reduced Oxygen Packaging (*Sec )Reduced Oxygen Packaging (*Sec ) – Changes and Additions An HACCP is required for Reduced Oxygen Packaging (ROP), but no pre-approval is needed for: Vacuum Packaging Modified Atmosphere Packaging Controlled Atmosphere Packaging Cook Chill Packaging Sous vide Packaging NOTE: 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 )Breading Mixtures (Sec ) – New Section Containers 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 use Mixtures are sifted to remove excess moisture and dough balls at least every 4 hours while in use Containers are completely emptied, cleaned, and sanitized, and the mixtures discarded at least every 7 days The person in charge has a system in place to indicate the date the breading must be discarded Food (Chapter 3) Limitation of Growth of Organisms: Reduced Oxygen Packaging, Breading Mixtures

16 Return to Table of Contents Labeling (Sec )Labeling (Sec ) – Changes Foods manufactured, packaged, and sold on or off site for consumer self service must be labeled (per C.R.S ) including: Product name Net weight Ingredients Facility name and contact information Special Requirements for Highly Susceptible Populations (*Sec )Special Requirements for Highly Susceptible Populations (*Sec ) – Additions Potentially hazardous, ready-to-eat foods held for more than 24 hours must include a date indicating a maximum of 7 days to use or discard If 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 discarded – Day container is opened = Day 1 – Date marked may not exceed manufacturers use-by date if use-by date is determined for food safety A food or ingredient combined with additional food or ingredient must retain the date marking of the earliest-prepared ingredient A pre-approved HACCP is required for facilities serving highly susceptible populations and using Reduced Oxygen Packaging methods Any 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 isolation Packages of food from patients, clients, or other consumers should not be re-served to persons in protective environment isolation Food (Chapter 3) On-Premise Labeling

17 Return to Table of Contents Consumer Advisory (*Sec )Consumer Advisory (*Sec ) – New Section One 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. 1.Regarding the safety of these items, written information is available upon request 2.Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness 3.Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions Food (Chapter 3) Consumer Advisory

18 Return to Table of Contents Equipment Requirements (Sec )Equipment Requirements (Sec ) – Addition Facilities 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 facilities Molluscan Shellfish Tanks (*Sec ) Molluscan Shellfish Tanks (*Sec ) – Additions Without an approved HACCP plan, shellfish tanks or life-support systems may not be used to store or display shellfish that are for human consumption Tank must be clearly marked as being for display only Manual Cleaning and Sanitization (Sec )Manual Cleaning and Sanitization (Sec ) – Changes New or remodeled facilities must have a 3-compartment sink, even if they use a dish machine Warewashing, Equipment, Utensils, and Linens (Chapter 4) Equipment Requirements, Molluscan Shellfish Tanks, Manual Cleaning & Sanitation

19 Return to Table of Contents Water Supply (*Sec )Water Supply (*Sec ) – Additions If 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 source Quarterly sampling for bacteriological contaminants Colorimetric test kit for testing free chlorine Free chlorine levels remain between trace to 4 mg/liter Sample reports are retained and made available upon request Emergency 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 water One or more closed portable water containers An enclosed vehicular drinking water storage tank An on-premises drinking water storage tank Piping, tubing, or hoses connected to an adjacent approved source Handwashing (*Sec )Handwashing (*Sec ) – Additions and Changes Water temperature requirements for hand sinks has increased from 90˚F to 100˚F Each hand sink or group of adjacent hand sinks must have a supply of: 1.Hand cleansing soap or detergent and 2.A continuous cloth towel system, disposable towels, or hand-drying device with heated or high-velocity air Hand towels must be stored to protect unused towels from becoming contaminated An automatic handwashing facility may be used if installed according to the manufacturers specifications and at least one additional hand sink is easily accessible Water, Plumbing, and Waste (Chapter 5) Water Supply, Alternative Water Supply, Handwashing

20 Return to Table of Contents Handwashing Sink Specifications (Sec )Handwashing Sink Specifications (Sec ) – Additions 1.In new or extensively remodeled facilities, hand sink floodrims must be above the floor and have a basin at least 10 in diameter 2.If 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 fixture 3.When a hand sink is installed in a counter top, the faucets must be within 24 of the front edge of the counter top Toilets and Urinals (Sec )Toilets and Urinals (Sec ) – Changes A toilet room located on the premises must be completely enclosed and provided with a tight-fitting and self-closing door Dump Sinks (Sec )Dump Sinks (Sec ) – New Section New 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. Water, Plumbing, and Waste (Chapter 5) Handwashing Sink, Toilets & Urinals, Dump Sinks

21 Return to Table of Contents Dressing Rooms and Locker Areas (Sec )Dressing Rooms and Locker Areas (Sec ) – New Section Dressing rooms must be designated if employees routinely change their clothes in the establishment Designated areas must be provided for the orderly storage of employee clothing and other personal belongings Employee food must be stored in a designated area and in a covered, leak-proof container Physical Facilities (Chapter 6) Dressing Rooms & Locker Areas

22 Return to Table of Contents Prohibiting of Animals (Sec )Prohibiting of Animals (Sec ) – Changes Live animals are prohibited in Retail Food Establishments except for: – Decorative and display tanks – Patrol dogs accompanying police or security officers – Service animals (see definition) – Within institutional care facilities outside of meal times Live animals are prohibited in food prep areas Insect, Rodent, and Animal Control (Chapter 8)

23 Return to Table of Contents Mobile Retail Food Establishment (Sec 9-101)Mobile Retail Food Establishment (Sec 9-101) – Additions Equipment must be installed and/or mounted within the mobile unit with the exception of a grill and/or a smoker All 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 items Water System (Sec )Water System (Sec ) – Expanded Additional guidelines related to water supply tank, flow, and heating Commissary (Sec )Commissary (Sec ) – Revised and Expanded A mobile unit may not be use as a commissary for another mobile unit Sections A, D, and E have been revised and expanded Additional Requirements (Sec )Additional Requirements (Sec ) – New Additional requirements for mobile units. Mobile Retail Food Establishments or Pushcarts (Chapter 9)

24 Return to Table of Contents Temporary Retail Food Establishment (Sec )Temporary Retail Food Establishment (Sec ) – Revised An application must be submitted to Boulder County Public Health at least 10 days before each event Operations (Sec )Operations (Sec ) – Revised Food 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 )Commissary (Sec ) – New Outlines minimum requirements for commissaries for vendors Minimum Event Site Equipment Requirements (Sec )Minimum Event Site Equipment Requirements (Sec ) – New Outlines minimum equipment requirements for event sites. Ice (Sec )Ice (Sec ) – Revised All ice must be made using drinking water Waste (Sec )Waste (Sec ) – Revised Removed sentence about wastewater draining to ground Handwashing (Sec )Handwashing (Sec ) – Revised A minimum of five (5) gallons of drinking water must be provided for hand washing A basin that can capture waste water from hand washing waste water must be available Overhead Protection (Sec )Overhead Protection (Sec ) – New Overhead protection must be provided Grease-producing equipment, or open flames should not be located under overhead protection Temporary Retail Food Establishments (Chapter 10)

25 Return to Table of Contents Imminent Health Hazards (Sec )Imminent Health Hazards (Sec ) – Expanded Definition Establishment 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 refrigeration –No water supply –Non functional water heating system –Severe and active pest infestation –Sewage backup into the establishment Compliance Procedures (Chapter 11)


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