Chapter 3

Front 1

Temps of Different Foods

Back 1

All foods : less than 41F and above 135F

Eggs: 45F

Front 2

Egg Requirements

Back 2

May not exceed US Consumer Grade B

Egg products shall be obtained pasteurized

Front 3

Shucked Shellfish Packaging and identification

Back 3

Nonreturnable packages which has name, address, certification number of shucker, packer or repacker of molluscan shellfish,

and

sell by or best if used by date for packages with less than 1.89L or the date shucked for greater than 1.89L (1.5 gallons)

IF does not contain above subject to a hold order or seizure/destruction

Front 4

Shell stock Identification: harvester

Back 4

Harvesters identification number assigned by shellfish control authority

Date of harvesting

Most precise identification of the harvest location or aquaculture site

Type/quantity of shellfish

The following statement in bold: "this tag is required to be attached until the container is empty or re tagged and thereafter kept on file for 90 days"

Front 5

Shellstock identification: dealer

Back 5

Dealers name/address/certification number

Original shippers cert number including state or country harvested from

Date of harvesting

Harvest location or aquaculture site

Type/quantity of shellfish

Bold: " tag required to be attached until empty and thereafter on file for 90 days"

Front 6

Juice Requirements

Back 6

HACCP system

Pasteurized or another form with 5 log reduction

Front 7

Handling Ready to Eat Food

Back 7

No bare hands only suitable utensils

If bare hands allowed require two or more additional control measures: double hand washing, nail brushes, hand antiseptic, incentive program such as paid sick leave

Front 8

Slash Resistant Gloves

Back 8

Used with only food that requires cooking

If smooth gloves can be used on RTE food

Front 9

Raw Animal Food Temp Cook Requirements

Back 9

Eggs (consumer request broken egg), Fish, Meat including Game Animals 145 F for 15 seconds

Ratites, mechanically tenderized, injected meats and the following of comminuted (fish, meat, game animals, eggs): 155F for 15 seconds

OR

145F->3mins

150F->1min

158F->less than 1 second

Poultry, baluts, wild game animals at 165F for 15 seconds

Front 10

Whole Meat Roasts (Beef, Corned Beef, Lamb, Pork)

Back 10

Pg 81-83

Front 11

Raw or undercooked Whole Muscle Intact Beef

Back 11

May be served/offered if:

1) Not served to a highly susceptible population

2) Meet definition of Whole Muscle Intact Beef

3) Cooked to 145F on top/bottom and cooked color change on all external surfaces

Front 12

Other Types of Raw or Undercooked Foods

Back 12

May be offered/served if:

1) Not serving a high risk population

2) children's menu does not contain comminuted meat

3) Consumer is informed to ensure its safety (know it should be cooked to higher temperature)

4) Or regulatory authority grants variance

Front 13

Microwave Cooking Requirements

Back 13

1) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat

2) Covered to retain surface moisture

3) Heat to temp of at least 165F in all parts of food

4) Allowed to stand covered for 2 mins after cooking to obtain temperature equilibrium

Front 14

Non-Continuous Cooking of Raw Animal Foods

Back 14

1) subject to initial heating no longer than sixty minutes in duration

Front 15

Parasite Destruction in Fish

Back 15

1) Frozen and stores at a temp of -4F or below for a min of 168 hours (7 days in freezer)

2) Frozen at -31F or below until solid and stores at -31F or below for a min of 15 hours

3) Frozen at -31F or below until solid and stored at -4F or below for a min of 24 hours

Excluded from this: molluscan shellfish, scallop consisting only of shucked adductor Muscle, tuna species, aquaculture fish such as salmon, fish eggs removed from the skein and rinse

Records, creation, and retention for 90 days of any fish raw/partially raw sold or served in RTE form

Front 16

Reheating for Hot Holding

Back 16

1) All parts of food must reach 165F for 15 seconds

2) If using microwave must reach 165F and allow to stand covered for 2 mins after reheating

3) Commercially processed RTE food that is inspected by a regulated authority needs to reach 135F for rehearing/hot holding

4) 1-3 temp range above 41F can only be 2 hours

5) Unsliced portions of meat roasts can follow the meat guidance in 3-401.11 B

Front 17

Cooling Temps

Back 17

Cooked foods: Within 2 hours from 135F to 70F and total of 6 hours from 135F to 41F

Ambient temp foods: 4 hours to 41F

Shipping: Proof of compliance, must go 4 hours to 41F

Raw Eggs: 45F or below

Front 18

Thawing

Back 18

Food can be completely submerged in running water up to a temp of 70F

Front 19

RTE Time/Temp Control for Safety Food, Date Marking

Back 19

1) refrigerated RTE if held more than 24 hours shall clearly indicate date or day which food shall be consumed, sold, or discarded when held at 41F or less for a max of 7 days. Day of prep counts as Day 1.

2) RTE refrigerated package food by processing plant must follow #1 and day original container is opened shall be counted as Day 1. Day or date marked by food Establishment may not exceed manufacturers use by date.

3) mixed ingredients will have date of what was made first

4) Don't apply to milk, roasts, lunch meat, shell stock for #1-2

5) hard cheeses with no more than 39% moisture, semi soft cheese with no more than 50% moisture, cultured dairy products, preserved fish products, shelf stable dry fermented sausages, and shelf stable salt cured products don't require #2

Front 20

Time as a Public Health Control

Back 20

4 hours max when removed from 41F or 135F: must have time indicating past 4 hour mark

6 hours max when removed from 41F: must have time indicating past 6 hours mark, has to stay below 70F, time removed from cold holding temp