Rules and Regulations of the State of Georgia
 

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firefox Mozilla Firefox

  1. In the address bar, type about:config and press Enter.
  2. Click "I'll be careful, I promise" if a warning message appears.
  3. In the search box, search for javascript.enabled
  4. Toggle the "javascript.enabled" preference (right-click and select "Toggle" or double-click the preference) to change the value from "false" to "true".
  5. Click on the "Reload current page" button of the web browser to refresh the page.
  • 1. In the address bar, type about:config and press Enter.
  • 2. Click "I'll be careful, I promise" if a warning message appears.
  • 3. In the search box, search for javascript.enabled
  • 4. Toggle the "javascript.enabled" preference (right-click and select "Toggle" or double-click the preference) to change the value from "false" to "true".
  • 5. Click on the "Reload current page" button of the web browser to refresh the page.




ie Internet Explorer

  1. On web browser menu click "Tools" icon and select "Internet Options".
  2. In the "Internet Options" window select the "Security" tab.
  3. On the "Security" tab click on the "Custom level..." button.
  4. When the "Security Settings - Internet Zone" dialog window opens, look for the "Scripting" section.
  5. In the "Active Scripting" item select "Enable".
  6. When the "Warning!" window pops out asking "Are you sure you want to change the settings for this zone?" select "Yes".
  7. In the "Internet Options" window click on the "OK" button to close it.
  8. Click on the "Refresh" button of the web browser to refresh the page.
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 Internet Explorer < 9
  1. On web browser menu click "Tools" and select "Internet Options"
  2. In the "Internet Options" window select the "Security" tab.
  3. On the "Security" tab click on the "Custom level..." button.
  4. When the "Security Settings - Internet Zone" dialog window opens, look for the "Scripting" section.
  5. In the "Active Scripting" item select "Enable".
  6. When the "Warning!" window pops out asking "Are you sure you want to change the settings for this zone?" select "Yes".
  7. In the "Internet Options" window click on the "OK" button to close it.
  8. Click on the "Refresh" button of the web browser to refresh the page.
  • 1. ie 01
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  • 8. ie 08




chrome Google Chrome

  1. On the web browser menu click on the "Customize and control Google Chrome" and select "Settings".
  2. In the "Settings" section click on the "Show advanced settings..."
  3. Under the the "Privacy" click on the "Content settings...".
  4. When the dialog window opens, look for the "JavaScript" section and select "Allow all sites to run JavaScript (recommended)".
  5. Click on the "OK" button to close it.
  6. Close the "Settings" tab.
  7. Click on the "Reload this page" button of the web browser to refresh the page.
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opera Opera

  • 1. a) Click on "Menu", hover mouse on the "Settings" then hover mouse on the "Quick preferences" and mark the "Enable Javascript" checkbox.
  • 1. b) If "Menu bar" is shown click on the "Tools", hover mouse on the "Quick preferences" and mark the "Enable Javascript" checkbox.
1. a) opera10 a 1. b) opera10 b




safari Apple Safari

  1. On the web browser menu click on the "Edit" and select "Preferences".
  2. In the "Preferences" window select the "Security" tab.
  3. In the "Security" tab section "Web content" mark the "Enable JavaScript" checkbox.
  4. Click on the "Reload the current page" button of the web browser to refresh the page.
  • 1. safari 01
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<xmp>.</xmp> <form name="form1" method="post" action="40-7-1?urlRedirected=yes&amp;data=admin&amp;lookingfor=40-7-1" id="form1"> <input type="hidden" name="__VIEWSTATE" id="__VIEWSTATE" value="/wEPDwUKLTY5ODkwOTM2Nw8WAh4Ec3BhbQIHFgJmD2QWAgIFDw8WAh4EVGV4dAUFMiArIDVkZGTR9rxY6Coy5O/UNhdf3MSBJvl3dQ==" /> <input type="hidden" name="__VIEWSTATEGENERATOR" id="__VIEWSTATEGENERATOR" value="EEBB6393" /> <input type="hidden" name="__EVENTVALIDATION" id="__EVENTVALIDATION" value="/wEWCALt4dfJCwLniKOhBALV5cpNAoa5iIEFAoznisYGAsrv5u0MAsrv4u0MAsrv3u0MdBFJAuvLdHGJNUEchJ3IbT6Yrkc=" /> <div class='popup'> <div class='cnt223'> <div style="margin-bottom:6px;"> <img alt="Rules and Regulations of the State of Georgia" src="/images/new.gif"/> </div> <div class="header"> Terms and Conditions of Agreement for Access to Rules and Regulations of the State of Georgia Website </div> <div class="scroll"> <p>(Note: certain features of this site have been disabled for the general public to prevent digital piracy. If you are an entitled government entity pursuant the Georgia Administrative Procedures Act, <a target="_new" href="http://links.casemakerlegal.com/states/GA/books/Code_of_Georgia/browse?ci=25id=gasos&amp;codesec=50-13-7&amp;title=50&amp;#50-13-7(d)">O.C.G.A.§ 50-13-7(d)</a> contact the State of Georgia's Administrative Procedures Division at 678-364-3785 to enable these features for your location.)</p> <p>To access this website, you must agree to the following: </p> <p> These terms of use are a contract between you and/or your employer (if any), and Lawriter, LLC. </p> <p> You agree that you will not copy, print, or download anything from this website for any commercial use. </p> <p> You agree not to use any web crawler, scraper, or other robot or automated program or device to obtain data from the website.</p> <p> You agree that you will not sell, will not license, and will not otherwise make available in exchange for anything of value, anything that you download, print, or copy from this site.</p> <p> You agree that you will not copy, print, or download any portion of the regulations posted on this site exceeding a single chapter of regulations for sale, license, or other transfer to a third party, except that you may quote a reasonable portion of the regulations in the course of rendering professional advice.</p> <p> If you violate this agreement, or if you access or use this website in violation of this agreement, you agree that Lawriter will suffer damages of at least $20,000. </p> <p> THIS WEBSITE AND ITS CONTENT ARE PROVIDED "AS IS." THE STATE OF GEORGIA AND LAWRITER EXPRESSLY DISCLAIM ALL WARRANTIES, INCLUDING THE WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT AND ARE NOT LIABLE TO ANY PERSON FOR ANY ERRORS IN INACCURACIES CONTAINED IN THIS WEBSITE. </p> <p> If you accept these terms enter the information below and click “I AGREE”.</p> </div> <table border="0" style="width: 810px"> <tr> </tr> <tr> <td style="vertical-align: text-top; width: 243px;"> Full Name:</td> <td style="width: 532px; vertical-align:super;"> <input name="firstName" type="text" id="firstName" class="txt" /> <span id="lbl_fname"><font color="Red"></font></span> </td> </tr> <tr><td style="width: 243px"> Human verification: <b> <span id="lblStopSpam">2 + 5</span>&nbsp;= </b></td><td style="width: 532px"> <input name="captcha" type="text" id="captcha" class="txt" /> <span id="lbl_captcha"><font color="Red"></font></span> &nbsp; <input name="sum" type="hidden" id="sum" value="7" /> </td></tr> </table> <input type="submit" name="Button1" value="I AGREE" id="Button1" disabled="disabled" /> <span id="alrtmsg"><font color="Red"></font></span> <input name="v1" type="hidden" id="v1" /> <input name="v2" type="hidden" id="v2" /> <input name="v3" type="hidden" id="v3" /> <p>Privacy Policy: the above information is for internal use only as related to this agreement and will not be sold or distributed.</p> </div> </div> </form> <html> <head runat="server"> <title>GA - GAC</title> <link href="_files/main.css" media="all" rel="Stylesheet" type="text/css" /> <link href="_files/treeview_old.css" media="all" rel="Stylesheet" type="text/css" /> <link href="/_files/popup.css" media="all" rel="stylesheet" type="text/css" /> <script type="text/javascript" src="/_files/treeview.js"></script> <script type="text/javascript" src="/_files/jquery-1.8.0.min.js"></script> <script type="text/javascript" src="/_files/jquery-1.10.2.js"></script> <script type="text/javascript" src="/_files/popup.js"></script> <script type="text/javascript" src="http://code.jquery.com/jquery-1.8.2.js"></script> <script type="text/javascript" src="https://ajax.googleapis.com/ajax/libs/jquery/1.8/jquery.min.js" /> <script type="text/javascript" src="/_files/jquery.popup.js"></script> <script type="text/javascript" src="/_files/jquery.popup.min.js"></script> <script type="text/javascript" src="/_files/ValidateForm.js"></script> <script src="https://code.jquery.com/jquery-1.11.3.js"></script> <link href="/_files/enablejs.css" rel="Stylesheet" type="text/css" /> <link href="/_files/forJavascript.css" rel="Stylesheet" type="text/css" /> <style type="text/css"> .collapse{background-image:url('/images/expcoll_right.png');} .expand{background-image:url('/images/expcoll_down.png');} </style> <script type="text/javascript"> $(document).ready(function(){ $("#History-parent").click(function(){ $("#History-Childs").toggle(); if ($('#History-parent img').hasClass('expand')) { $('#History-parent img').addClass('collapse'); $('#History-parent img').removeClass('expand'); $('#History-parent img').attr('src', '/images/expcoll_right.png'); } else { $('#History-parent img').removeClass('collapse'); $('#History-parent img').addClass('expand'); $('#History-parent img').attr('src', '/images/expcoll_down.png'); } }); $("#History-Childs").hide(); var tocnode=document.getElementById('toc-children'); if (tocnode != null) { if(tocnode.childNodes.length != 0) { document.getElementById("doc-content").style.width="72%"; document.getElementById("toc").style.width="21%"; document.getElementById("toc").style.padding="10px"; } else { document.getElementById('toc').style.display="none"; } } }); function fnsetRDVal(id) { if (id=="y") { document.getElementById("y").value="yes" document.getElementById("n").value="" } else { document.getElementById("n").value="no" document.getElementById("y").value="" } } </script> <script type="text/javascript"> function TermsCon() { var overlay = $('<div id="overlay"></div>'); overlay.show(); overlay.appendTo(document.body); $('.popup2').show(); $('#btnAgree').click(function () { $('.popup2').hide(); $("#overlay").hide(); overlay.appendTo(document.body).remove(); }); $("#btnprint").click(function () { var contents = $("#popupterms").html(); var frame1 = $('<iframe />'); frame1[0].name = "frame1"; frame1.css({ "position": "absolute", "top": "-1000000px" }); $("body").append(frame1); var frameDoc = frame1[0].contentWindow ? frame1[0].contentWindow : frame1[0].contentDocument.document ? frame1[0].contentDocument.document : frame1[0].contentDocument; frameDoc.document.open(); //Create a new HTML document. frameDoc.document.write('<html><head>'); frameDoc.document.write('</head><body>'); //Append the external CSS file. frameDoc.document.write('<link href="_files/popup.css" rel="stylesheet" type="text/css" />'); //Append the DIV contents. frameDoc.document.write(contents); frameDoc.document.write('</body></html>'); frameDoc.document.close(); setTimeout(function () { window.frames["frame1"].focus(); window.frames["frame1"].print(); frame1.remove(); }, 500); }); // alert("Because you do not agree to the Terms and Conditions for Access, you must cease accessing and/or using this website and destroy all material obtained from this website without your agreement."); // $('.popup2').show(); } </script> </head> <body> <div class="popup2"> <div class='cnt2231' id="popupterms"> <div style="margin-bottom: 6px;"> <img alt="Rules and Regulations of the State of Georgia" src="/images/new.gif" /> </div> <div class="header"> Terms and Conditions of Agreement for Access to Rules and Regulations of the State of Georgia Website </div> <div class="scroll" style="height:100%;"> <p>(Note: certain features of this site have been disabled for the general public to prevent digital piracy. If you are an entitled government entity pursuant the Georgia Administrative Procedures Act, <a target="_new" href="http://links.casemakerlegal.com/states/GA/books/Code_of_Georgia/browse?ci=25id=gasos&amp;codesec=50-13-7&amp;title=50&amp;#50-13-7(d)">O.C.G.A.§ 50-13-7(d)</a> contact the State of Georgia's Administrative Procedures Division at 678-364-3785 to enable these features for your location.)</p> <p>To access this website, you must agree to the following: </p> <p> These terms of use are a contract between you and/or your employer (if any), and Lawriter, LLC. </p> <p> You agree not to use any web crawler, scraper, or other robot or automated program or device to obtain data from the website. </p> <p> You agree that you will not sell or license anything that you download, print, or copy from this website.</p> <p> THIS WEBSITE AND ITS CONTENT ARE PROVIDED "AS IS." THE STATE OF GEORGIA AND LAWRITER EXPRESSLY DISCLAIM ALL WARRANTIES, INCLUDING THE WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT AND ARE NOT LIABLE TO ANY PERSON FOR ANY ERRORS IN INACCURACIES CONTAINED IN THIS WEBSITE. </p> <p> By accessing and/or using this website, you agree to the terms and conditions above. If you do not agree to the terms and conditions above, you must cease accessing and/or using this website and destroy all material obtained from this website without your agreement. </p> </div> </div> <div class="modal-footer"> <input type="button" name="btnAgree" value="Close" id="btnAgree" class="btn-blue noprint" /> <input type="button" name="btnprint" value="Print" id="btnprint" class="btn-blue noprint" /> </div> </div> </div> <div id="main" class="noprint"> <!--class="noprint"--> <div id="header" class="noprint"> <div class="container"> <div class="terms"> NOTICE OF TERMS OF USE OF THIS WEBSITE. 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charset=UTF-16"> </HEAD> <div id="infobar"><a href="javascript:;" accesskey="r" Name="Route" title="Route" class="quickkey"><em class="mnemonic">R</em>oute </a>:<div class="searchtips" style="float:right;margin-right:10px;color: rgb(47, 79, 79);"> <a style="text-decoration:none;color: rgb(47, 79, 79);" title="search tips" name="searchtip" href="../help.aspx#searching" target="_blank"><em class="mnemonic">S</em>earch tips</a></div><ul class="breadcrumb"> <li><a href="/GAC" name="GAC" title="GAC">GA R&amp;R</a></li> <li>&raquo; <a href="/GAC/40" title="40">Department 40</a></li> <li>&raquo; <a href="/GAC/40-7" title="40-7">Chapter 40-7</a></li> <li>&raquo; Subject 40-7-1</li> </ul> </div> </div><div id="doc" class="container"> <div id="doc-content" class="content"> <h1><nllsubject>Subject 40-7-1 RETAIL FOOD SALES</nllsubject></h1> <h2><a href="/GAC/40-7-1-.01" name="40-7-1-.01" title="40-7-1-.01">Rule 40-7-1-.01 Purpose and Definitions: Title, Intent, Scope</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.01(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Retail Food Sales Regulations.</B> These provisions shall be known as the Retail Food Sales Regulations, hereinafter referred to as "these Regulations."</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.01(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Safety, Illness Prevention, and Honest Presentation.</B> The purpose of these Regulations is to safeguard public health and provide to CONSUMERS FOOD that is safe, unADULTERATED, and honestly presented.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.01(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Statement.</B> These Regulations establish definitions; set standards for management and personnel, FOOD operations, and EQUIPMENT and facilities; and provide for FOOD ESTABLISHMENT plan review, LICENSE issuance, inspection, EMPLOYEE RESTRICTION, and LICENSE suspension.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.02" name="40-7-1-.02" title="40-7-1-.02">Rule 40-7-1-.02 Purpose &amp; Definitions: Definitions</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Statement of Application and Listing of Terms. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The following definitions shall apply in the interpretation and application of these Regulations.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Terms Defined. As used in these Regulations, each of the terms listed in <a title="40-7-1-.02(1)(b)" href="40-7-1-.02#40-7-1-.02(1)(b)">40-7-1-.02(1)(b)</a> shall have the meaning stated below. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Accredited program.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Accredited program"</B> means a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Accredited program"</B> refers to the certification process and is a designation based upon an independent evaluation of factors such as the sponsor's mission; organizational structure; staff resources; revenue sources; policies; public information regarding program scope, eligibility requirements, re-certification, discipline and grievance procedures; and test development and administration.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Accredited program"</I></B><I>does not refer to training functions or educational programs</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Additive.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food additive"</B> has the meaning stated in the Federal Food, Drug, and Cosmetic Act, § 201(s) and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170.3&amp;title=21#170.3(e)(1)" target="_newtab">21 CFR 170.3(e)(1)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Color additive"</B> has the meaning stated in the Federal Food, Drug, and Cosmetic Act, § 201(t) and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=70.3&amp;title=21#70.3(f)" target="_newtab">21 CFR 70.3(f)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Adulterated"</B> has the meaning stated in the Official Code of Georgia Annotated (O.C.G.A.) § <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=26-2-26&amp;title=26#" target="_newtab">26-2-26</a>, and the Federal Food, Drug, and Cosmetic Act, § 402.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Approved"</B> means acceptable to the DEPARTMENT based on a determination of conformity with principles, practices, and generally recognized standards that protect public health.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Asymptomatic.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Asymptomatic"</B> means without obvious symptoms; not showing or producing indications of a disease or other medical condition, such as an individual infected with a pathogen but not exhibiting or producing any signs or symptoms of vomiting, diarrhea, or jaundice.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Asymptomatic"</B> includes not showing symptoms because symptoms have resolved or subsided, or because symptoms never manifested.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"A<SUB>w</SUB>"</B> means water activity which is a measure of the free moisture in a FOOD, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol A<SUB>W</SUB>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Balut"</B> means an embryo inside a fertile EGG that has been incubated for a period sufficient for the embryo to reach a specific stage of development after which it is removed from incubation before hatching.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Beverage"</B> means a liquid for drinking, including water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)9.">9.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Bottled drinking water"</B> means water that is SEALED in bottles, packages, or other containers and offered for sale for human consumption, including bottled mineral water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)10.">10.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Casing"</B> means a tubular container for sausage products made of either natural or artificial, or synthetic, material.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)11.">11.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Certification number"</B> means a unique combination of letters and numbers assigned by a SHELLFISH CONTROL AUTHORITY to a MOLLUSCAN SHELLFISH DEALER according to the provisions of the National Shellfish Sanitation Program.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)12.">12.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"CFR"</B> means CODE OF FEDERAL REGULATIONS. Citations in these Regulations to the CFR refer sequentially to the Title, Part, and Section numbers, such as <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180.194&amp;title=40#" target="_newtab">40 CFR 180.194</a> refers to Title 40, Part 180, Section 194.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)13.">13.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>CIP.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)13.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"CIP"</B> means cleaned in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, water rinse, and SANITIZING solution onto or over EQUIPMENT surfaces that require cleaning, such as the method used, in part, to clean and SANITIZE a frozen dessert machine.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)13.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"CIP"</I></B><I>does not include the cleaning of EQUIPMENT such as band saws, slicers, or mixers that are subjected to in-place manual cleaning without the use of a</I> CIP <I>system.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)14.">14.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Commingle"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)14.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> To combine SHELLSTOCK harvested on different days or from different growing areas as identified on the tag or label, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)14.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> To combine SHUCKED SHELLFISH from containers with different container codes or different shucking dates.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)15.">15.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Comminuted.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)15.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Comminuted"</B> means reduced in size by methods including chopping, flaking, grinding, or mincing.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)15.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Comminuted"</B> includes FISH or MEAT products that are reduced in size and restructured or reformulated such as gefilte FISH, gyros, ground beef, and sausage; and a mixture of two (2) or more types of MEAT that have been reduced in size and combined, such as sausages made from two (2) or more MEATS. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)16.">16.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Conditional employee"</B> means a potential FOOD EMPLOYEE to whom a job offer is made, conditional on responses to subsequent medical questions or examinations designed to identify potential FOOD EMPLOYEES who may be suffering from a disease that can be transmitted through FOOD and done in compliance with Title 1 of the Americans with Disabilities Act of 1990.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)17.">17.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Confirmed disease outbreak"</B> means a FOODBORNE DISEASE OUTBREAK in which laboratory analysis of appropriate specimens identifies a causative agent and epidemiological analysis implicates the FOOD as the source of the illness.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)18.">18.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Consumer"</B> means a PERSON who is a member of the public, takes possession of FOOD, is not functioning in the capacity of an operator of a FOOD ESTABLISHMENT or FOOD PROCESSING PLANT, and does not offer the FOOD for resale.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)19.">19.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Core item.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)19.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Core item"</B> means a provision in these Regulations that is not designated as a PRIORITY ITEM or a PRIORITY FOUNDATION ITEM.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)19.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Core item"</B> includes an item that usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)20.">20.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Corrosion-resistant material"</B> means a material that maintains acceptable surface cleanability characteristics under prolonged influence of the FOOD to be contacted, the normal use of cleaning compounds and SANITIZING solutions, and other conditions of the use environment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)21.">21.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Counter-mounted equipment"</B> means EQUIPMENT that is not portable and is designed to be mounted off the floor on a table, counter, or shelf.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)22.">22.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Critical control point"</B> means a point or procedure in a specific FOOD system where loss of control may result in an unacceptable health RISK.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)23.">23.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Critical limit"</B> means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a CRITICAL CONTROL POINT to minimize the RISK that the identified FOOD safety HAZARD may occur.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)24.">24.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Cut leafy greens"</B> means fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn. The term "leafy greens" includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce - i.e. immature lettuce or leafy greens, escarole, endive, spring mix, spinach, cabbage, kale, arugula, and chard. The term "leafy greens" does not include herbs such as cilantro or parsley.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)25.">25.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Dealer"</B> means a PERSON who is authorized by a SHELLFISH CONTROL AUTHORITY for the activities of SHELLSTOCK shipper, shucker-packer, repacker, reshipper, or depuration processor of MOLLUSCAN SHELLFISH according to the provisions of the National Shellfish Sanitation Program.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)26.">26.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Department"</B> means the Georgia Department of Agriculture.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)27.">27.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Disclosure"</B> means a written statement that clearly identifies the animal-derived FOODS which are, or can be ordered, raw, undercooked, or without otherwise being processed to eliminate pathogens, or items that contain an ingredient that is raw, undercooked, or without otherwise being processed to eliminate pathogens.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)28.">28.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Drinking Water.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)28.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Drinking water"</B> means water that meets criteria as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=141&amp;title=40#" target="_newtab">40 CFR 141</a> National Primary Drinking Water Regulations.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)28.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Drinking water"</B> is traditionally known as "potable water."</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)28.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Drinking water"</B> includes the term "water" <I>except where the term used connotes that the water is not potable, such as "boiler water," "mop water," "rainwater," "wastewater," and "nondrinking" water.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)29.">29.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Dry storage area"</B> means a room or area designated for the storage of PACKAGED or containerized bulk FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and dry goods such as SINGLE-SERVICE items.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)30.">30.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Easily Cleanable.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)30.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Easily cleanable"</B> means a characteristic of a surface that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)30.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Allows effective removal of soil by normal cleaning methods;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)30.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is dependent on the material, design, construction, and installation of the surface; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)30.(i)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Varies with the likelihood of the surface's role in introducing pathogenic or toxigenic agents or other contaminants into FOOD based on the surface's APPROVED placement, purpose, and use.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)30.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Easily cleanable"</B> includes a tiered application of the criteria that qualify the surface as EASILY CLEANABLE as specified in Subparagraph (i) of this definition to different situations in which varying degrees of cleanability are required such as: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)30.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The appropriateness of stainless steel for a FOOD preparation surface as opposed to the lack of need for stainless steel to be used for floors or for tables used for CONSUMER dining; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)30.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The need for a different degree of cleanability for a utilitarian attachment or accessory in the kitchen as opposed to a decorative attachment or accessory in the CONSUMER dining area.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)31.">31.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Easily movable"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)31.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Portable; mounted on casters, gliders, or rollers; or provided with a mechanical means to safely tilt a unit of EQUIPMENT for cleaning; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)31.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection line of sufficient length to allow the EQUIPMENT to be moved for cleaning of the EQUIPMENT and adjacent area.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)32.">32.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Egg.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)32.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Egg"</B> means the shell EGG of avian species such as chicken, duck, goose, guinea, quail, RATITES or turkey.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)32.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Egg"</I></B><I>does not include:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)32.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A BALUT;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)32.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The egg of reptile species such as alligator; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)32.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>An EGG PRODUCT.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)33.">33.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Egg Product.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)33.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Egg Product"</B> means all, or a portion of, the contents found inside EGGS separated from the shell and pasteurized in a FOOD PROCESSING PLANT, with or without added ingredients, intended for human consumption, such as dried, frozen or liquid eggs.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)33.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Egg Product"</I></B><I>does not include FOOD which contains EGGS only in a relatively small proportion such as cake mixes.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)34.">34.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Employee"</B> means the LICENSE HOLDER, PERSON IN CHARGE, FOOD EMPLOYEE, PERSON having supervisory or management duties, PERSON on the payroll, family member, volunteer, PERSON performing work under contractual agreement, or other PERSON working in a FOOD ESTABLISHMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)35.">35.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"EPA"</B> means the U.S. Environmental Protection Agency.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)36.">36.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)36.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Equipment"</B> means an article that is used in the operation of a FOOD ESTABLISHMENT, such as a freezer, grinder, hood, ice maker, MEAT block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, table, TEMPERATURE MEASURING DEVICE for ambient air, VENDING MACHINE, or WAREWASHING machine.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)36.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Equipment"</I></B><I>does not include apparatuses used for handling or storing large quantities of PACKAGED FOODS that are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)37.">37.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Exclude"</B> means to prevent a PERSON from working as an EMPLOYEE in a FOOD ESTABLISHMENT or entering a FOOD ESTABLISHMENT as an EMPLOYEE.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)38.">38.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Expiration Date"</B> is synonymous with Pull Date, Best-By Date, Best Before Date, Use-By Date, and Sell-By Date; and means the last date on which the following FOOD products can be sold at retail or wholesale: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)38.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EGGS;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)38.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Infant formula;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)38.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Milk;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)38.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shucked oysters; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)38.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, or any FOOD that is labeled as "keep refrigerated." </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)39.">39.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"FDA"</B> means the U.S. Food and Drug Administration.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)40.">40.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Fish.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)40.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Fish"</B> means fresh or saltwater finfish, crustaceans and other forms of aquatic life - including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals - other than birds or mammals, and all mollusks, if such animal life is intended for human consumption.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)40.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Fish"</B> includes an edible human FOOD product derived in whole or in part from FISH, including FISH that have been processed in any manner.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)41.">41.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food"</B> means a raw, cooked, or processed edible substance, ice, BEVERAGE, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)42.">42.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Foodborne disease outbreak"</B> means the occurrence of two or more cases of a similar illness resulting from the ingestion of a common FOOD.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)43.">43.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food-contact surface"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)43.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A surface of EQUIPMENT or a UTENSIL with which FOOD normally comes into contact; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)43.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A surface of EQUIPMENT or a UTENSIL from which FOOD may drain, drip, or splash: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)43.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Into a FOOD, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)43.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Onto a surface normally in contact with FOOD.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)44.">44.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food employee"</B> means an individual working with unpackaged FOOD, FOOD EQUIPMENT or UTENSILS, or FOOD-CONTACT SURFACES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.">45.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Establishment</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food establishment"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retail and wholesale grocery stores; retail seafood stores and places of business; FOOD PROCESSING PLANTS, except those FOOD PROCESSING PLANTS which are currently required to obtain a LICENSE from the Commissioner under any other provision of LAW; bakeries; confectioneries; fruit, nut, and vegetable stores or roadside stands; wholesale sandwich and salad manufacturers, including VENDING MACHINES and operations connected therewith; and places of business and similar establishments, mobile or permanent, engaged in the sale of FOOD primarily for consumption off PREMISES. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(i)(I)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Within a FOOD ESTABLISHMENT, there may be a FOOD service component, not separately operated, which may serve customers on site. This FOOD service component shall be considered as part of the FOOD ESTABLISHMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(i)(I)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Within a FOOD ESTABLISHMENT primarily operating as a retail firm with sales to the end CONSUMER, there may be a FOOD PROCESSING PLANT not separately owned and operated. In these types of blended operations, the retail sales are governed by these Regulations, and the FOOD PROCESSING PLANT shall be subject to the regulations in 40-7-18 Manufactured Food Operations.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cottage food operations. See DEPARTMENT rules Chapter 40-7-19 for regulations and requirements specific to cottage food operations.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Food establishment"</I></B><I>does not include:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "<I>Food Service Establishments," as defined in the Official Code of Georgia Annotated Section 26-2-370, which are permitted by local health departments.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>This term also shall not include establishments engaged in the sale of FOOD primarily for consumption off the PREMISES if such sale is an authorized part of and occurs upon the site of a fair or festival which:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(ii)(II)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Is sponsored by a political subdivision of this state or by an organization exempt from taxes under paragraph (1) of subsection (a) of Code Section 48-7-25 or under Section 501(d) or paragraphs (1) through (8) or paragraph (10) of Section 501(c) of the Internal Revenue Code, as that code is defined in Code Section 48-1-2;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(ii)(II)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Lasts 120 hours or less; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(ii)(II)III.">III.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>When sponsored by such an organization, is authorized to be conducted pursuant to a permit issued by the municipality or county in which it is conducted.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)45.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Establishments engaged in the boiling, bottling, and sale of sugar cane syrup or sorghum syrup within this state, provided that such bottles contain a label listing the producer's name and street address, all added ingredients, and the net weight or volume of the product</I>.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)46.">46.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Processing Plant.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)46.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food processing plant"</B> means a commercial operation that manufactures, packages, labels, or stores FOOD for human consumption, and provides FOOD for sale or distribution to other business entities such as FOOD PROCESSING PLANTS or FOOD ESTABLISHMENTS.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)46.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food processing plants"</B> operate under DEPARTMENT regulations 40-7-18 Manufactured Food Operations.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)47.">47.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Game Animal.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)47.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Game animal"</B> means an animal, the products of which are FOOD, that is not classified as livestock, sheep, swine, goat, horse, mule, or other equine in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=301.2&amp;title=9#" target="_newtab">9 CFR 301.2</a> Definitions, or as Poultry, or FISH.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)47.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Game animal"</B> includes mammals such as reindeer, elk, deer, antelope, water buffalo, bison, rabbit, squirrel, opossum, raccoon, nutria, or muskrat, and nonaquatic reptiles such as land snakes.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)47.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Game animal"</I></B><I>does not include RATITES.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)48.">48.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"General use pesticide"</B> means a pesticide that is not classified by EPA for restricted use as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=152.175&amp;title=40#" target="_newtab">40 CFR 152.175</a> Pesticides classified for restricted use.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)49.">49.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Grade A Standards"</B> means the requirements of the United States Public Health Service/FDA "Grade A Pasteurized Milk Ordinance" with which certain fluid and dry milk and milk products comply.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)50.">50.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"HACCP plan"</B> means a written document that delineates the formal procedures for following the Hazard Analysis and Critical Control Point principles developed by The National Advisory Committee on Microbiological Criteria for Foods.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)51.">51.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Sink.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)51.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Handwashing sink"</B> means a lavatory, a basin or vessel for washing, a wash basin, or PHYSICAL FACILITIES especially placed for use in personal hygiene and designed for the washing of the hands.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)51.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Handwashing sink"</B> includes an automatic handwashing facility.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)52.">52.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Hazard"</B> means a biological, chemical, or physical property that may cause an unacceptable CONSUMER health RISK.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)53.">53.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Health practitioner"</B> means a physician licensed to practice medicine, or if allowed by LAW, a nurse practitioner, physician assistant, or similar medical professional.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)54.">54.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Hermetically sealed container"</B> means a container that is designed and intended to be secure against the entry of microorganisms and, in the case of low acid canned FOODS, to maintain the commercial sterility of its contents after processing.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)55.">55.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Highly susceptible population"</B> means PERSONS who are more likely than other people in the general population to experience foodborne disease because they are: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)55.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Immunocompromised; preschool age children, or older adults; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)55.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Obtaining FOOD at a facility that provides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)56.">56.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Imminent health hazard"</B> means a significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury based on: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)56.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The number of potential injuries, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)56.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The nature, severity, and duration of the anticipated injury.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)57.">57.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Injected"</B> means manipulating MEAT to which a solution has been introduced into its interior by processes that are referred to as "injecting," "pump marinating," or "stitch pumping."</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)58.">58.</a></td> <td valign="top" style="text-align:left" class="leftalign"> "Intact Meat" means a cut of whole muscle(s) MEAT that has not undergone COMMINUTION, INJECTION, MECHANIAL TENDERIZATION, or reconstruction.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)59.">59.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Juice.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)59.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Juice"</B> means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)59.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Juice"</I></B><I>does not include, for purposes of HACCP, liquids, puree, or concentrates that are not used as BEVERAGES or ingredients of BEVERAGES.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)60.">60.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Kitchenware"</B> means FOOD preparation and storage UTENSILS.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)61.">61.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Law"</B> means applicable local, state, and federal statutes, regulations, and ordinances.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)62.">62.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"License"</B> means the document issued by the DEPARTMENT that authorizes a PERSON to operate a FOOD ESTABLISHMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)63.">63.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"License holder"</B> means the entity that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)63.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is legally responsible for the operation of the FOOD ESTABLISHMENT such as the owner, the owner's agent, or other PERSON; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)63.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Possesses a valid LICENSE to operate a FOOD ESTABLISHMENT.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)64.">64.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Linens"</B> means fabric items such as cloth hampers, cloth napkins, table cloths, wiping cloths, and work garments including cloth gloves.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)65.">65.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Major Food Allergen.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)65.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Major food allergen"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)65.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)65.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD ingredient that contains protein derived from a FOOD, as specified in Subparagraph (i)(I) of this definition.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)65.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Major food allergen"</I></B><I>does not include:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)65.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Any highly refined oil derived from a FOOD specified in Subparagraph (i)(I) of this definition and any ingredient derived from such highly refined oil; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)65.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Any ingredient that is exempt under the petition or notification process specified in the Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282).</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)66.">66.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Meat"</B> means the flesh of animals used as FOOD including the dressed flesh of cattle, swine, sheep, or goats and other edible animals, <I>except FISH, POULTRY, and wild GAME ANIMALS as specified under Subparagraphs <a title="40-7-1-.09(7)(a)3 and 4" href="40-7-1-.09#40-7-1-.09(7)(a)3 and 4">40-7-1-.09(7)(a)3 and 4</a></I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)67.">67.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanically Tenderized.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)67.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Mechanically tenderized"</B> means manipulating meat with deep penetration by processes which may be referred to as "blade tenderizing," "jaccarding," "pinning," "needling," or using blades, pins, needles or any mechanical device.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)67.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Mechanically tenderized"</I></B><I>does not include processes by which solutions are INJECTED into meat.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)68.">68.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"mg/L"</B> means milligrams per liter, which is the metric equivalent of parts per million (ppm).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)69.">69.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Molluscan shellfish"</B> means any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, <I>except when the scallop product consists only of the shucked adductor muscle</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)70.">70.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Non-Continuous Cooking.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)70.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Non-continuous cooking"</B> means the cooking of FOOD in a FOOD ESTABLISHMENT using a process in which the initial heating of the FOOD is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)70.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Non-continuous cooking"</I></B><I>does not include cooking procedures that only involve temporarily interrupting or slowing an otherwise continuous cooking process.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)71.">71.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Packaged.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)71.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Packaged"</B> means bottled, canned, cartoned, bagged, or wrapped, whether PACKAGED in a FOOD ESTABLISHMENT or a FOOD PROCESSING PLANT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)71.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Packaged"</I></B><I> does not include wrapped or placed in a carry-out container to protect the FOOD during service or delivery to the CONSUMER, by a FOOD EMPLOYEE, upon CONSUMER request.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)72.">72.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Person"</B> means an association, a corporation, individual, partnership, other legal entity, government, or governmental subdivision or agency.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)73.">73.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Person in charge"</B> means the individual present at a FOOD ESTABLISHMENT who is responsible for the operation at the time of inspection.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)74.">74.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Personal Care Items.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)74.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Personal care items"</B> means items or substances that may be poisonous, toxic, or a source of contamination and are used to maintain or enhance a PERSON'S health, hygiene, or appearance.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)74.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Personal care items"</B> include items such as medicines; first aid supplies; and other items such as cosmetics and toiletries, such as toothpaste and mouthwash. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)75.">75.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"pH"</B> means the symbol for the negative logarithm of the hydrogen ion concentration, which is a measure of the degree of acidity or alkalinity of a solution. <P>Values between 0 and 7 indicate acidity and values between 7 and 14 indicate alkalinity.</P> <P>The value for pure distilled water is 7, which is considered neutral.</P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)76.">76.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Physical facilities"</B> means the structure and interior surfaces of a FOOD ESTABLISHMENT including accessories such as soap and towel dispensers and attachments such as light fixtures and heating or air conditioning system vents.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)77.">77.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Plumbing fixture"</B> means a receptacle or device that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)77.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is permanently or temporarily connected to the water distribution system of the PREMISES and demands a supply of water from the system; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)77.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Discharges used water, waste materials, or SEWAGE directly or indirectly to the drainage system of the PREMISES.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)78.">78.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Plumbing system"</B> means the water supply and distribution pipes; PLUMBING FIXTURES and traps; soil, waste, and vent pipes; sanitary and storm sewers and building drains, including their respective connections, devices, and appurtenances within the PREMISES; and water-treating EQUIPMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)79.">79.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Poisonous or toxic materials"</B> means substances that are not intended for ingestion and are included in four (4) categories: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)79.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaners and SANITIZERS, which include cleaning and SANITIZING agents and agents such as caustics, acids, drying agents, polishes, and other chemicals;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)79.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Pesticides, <I>except SANITIZERS</I>, which include substances such as insecticides and rodenticides;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)79.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Substances necessary for the operation and maintenance of the establishment such as nonfood grade lubricants and PERSONAL CARE ITEMS that may be deleterious to health; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)79.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Substances that are not necessary for the operation and maintenance of the establishment and are on the PREMISES for retail sale, such as petroleum products and paints. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)80.">80.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Poultry"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)80.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Any domesticated bird - chickens, turkeys, ducks, geese, guineas, RATITES, or squabs; whether live or dead, as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=381.1&amp;title=9#" target="_newtab">9 CFR 381.1</a> Poultry Products Inspection Regulations Definitions, Poultry; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)80.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Any migratory waterfowl or game bird, pheasant, partridge, quail, grouse, or pigeon, whether live or dead, as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=362.1&amp;title=9#" target="_newtab">9 CFR 362.1</a> Voluntary Poultry Inspection Regulations, Definitions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)81.">81.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Premises"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)81.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The PHYSICAL FACILITY, its contents, and the contiguous land or property under the control of the LICENSE HOLDER; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)81.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The PHYSICAL FACILITY, its contents, and the land or property not described in Subparagraph (i) of this definition if its facilities and contents are under the control of the LICENSE HOLDER and may impact FOOD ESTABLISHMENT personnel, facilities, or operations, and a FOOD ESTABLISHMENT is only one component of a larger operation such as a health care facility, hotel, motel, school, recreational camp, or prison. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)82.">82.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Primal cut"</B> means a basic major cut into which carcasses and sides of MEAT are separated, such as a beef round, pork loin, lamb flank, or veal breast.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)83.">83.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Priority Item.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)83.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Priority item"</B> means a provision in these Regulations whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)83.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Priority item"</B> includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)83.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Priority item"</B> is an item that is denoted in these Regulations with a superscript P - <SUP>P</SUP>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)84.">84.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Priority Foundation Item.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)84.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Priority foundation item"</B> means a provision in these Regulations whose application supports, facilitates or enables one or more PRIORITY ITEMS.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)84.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Priority foundation item"</B> includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP PLANS, documentation or record keeping, and labeling; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)84.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Priority foundation item"</B> is an item that is denoted in these Regulations with a superscript Pf - <SUP>Pf</SUP>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)85.">85.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Public water system"</B> has the meaning stated in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=141&amp;title=40#" target="_newtab">40 CFR 141</a> National Primary Drinking Water Regulations.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)86.">86.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Ratite"</B> means a flightless bird such as an emu, ostrich, or rhea.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.">87.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ready-to-Eat Food</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Ready-to-eat food"</B> means FOOD that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is in a form that is edible without additional preparation to achieve FOOD safety, as specified under one of the following: <a title="40-7-1-.11(1)(a) or (b)" href="40-7-1-.11#40-7-1-.11(1)(a) or (b)">40-7-1-.11(1)(a) or (b)</a>, <a title="40-7-1-.11(2)" href="40-7-1-.11#40-7-1-.11(2)">40-7-1-.11(2)</a>, or <a title="40-7-1-.11(5)" href="40-7-1-.11#40-7-1-.11(5)">40-7-1-.11(5)</a>, or as specified in <a title="40-7-1-.11(1)(c)" href="40-7-1-.11#40-7-1-.11(1)(c)">40-7-1-.11(1)(c)</a>; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is a raw or partially cooked animal FOOD and the CONSUMER is advised as specified in Subparagraphs <a title="40-7-1-.11(1)(d)1 and 3" href="40-7-1-.11#40-7-1-.11(1)(d)1 and 3">40-7-1-.11(1)(d)1 and 3</a>; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(i)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is prepared in accordance with a variance that is granted as specified in Subparagraph <a title="40-7-1-.11(1)(d)4" href="40-7-1-.11#40-7-1-.11(1)(d)4">40-7-1-.11(1)(d)4</a>; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(i)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> May receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Ready-to-eat food"</B> includes: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw animal FOOD that is cooked as specified under <a title="40-7-1-.11(1)" href="40-7-1-.11#40-7-1-.11(1)">40-7-1-.11(1)</a> or <a title="40-7-1-.11(2)" href="40-7-1-.11#40-7-1-.11(2)">40-7-1-.11(2)</a> or frozen as specified under <a title="40-7-1-.11(5)" href="40-7-1-.11#40-7-1-.11(5)">40-7-1-.11(5)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw fruits and vegetables that are washed as specified under <a title="40-7-1-.10(7)" href="40-7-1-.10#40-7-1-.10(7)">40-7-1-.10(7)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Fruits and vegetables that are cooked for hot holding, as specified under <a title="40-7-1-.11(3)" href="40-7-1-.11#40-7-1-.11(3)">40-7-1-.11(3)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> All TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked to the temperature and time required for the specific FOOD under <a title="40-7-1-.11(1) - (4)" href="40-7-1-.11#40-7-1-.11(1) - (4)">40-7-1-.11(1) - (4)</a> and cooled as specified under <a title="40-7-1-.12(4)" href="40-7-1-.12#40-7-1-.12(4)">40-7-1-.12(4)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Plant FOOD for which further washing, cooking, or other processing is not required for FOOD safety, and from which rinds, peels, husks, or shells, if naturally present are removed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(VI)">(VI)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Substances derived from plants such as spices, seasonings, and sugar;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(VII)">(VII)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for FOOD safety;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(VIII)">(VIII)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogens: dry, fermented sausages, such as dry salami or pepperoni; salt-cured MEAT and POULTRY products, such as prosciutto ham, country cured ham, and Parma ham; and dried MEAT and POULTRY products, such as jerky or beef sticks; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)87.(ii)(IX)">(IX)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOODS manufactured as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=113&amp;title=21#" target="_newtab">21 CFR Part 113</a>, Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.">88.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Reduced Oxygen Packaging.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Reduced oxygen packaging"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The reduction of the amount of oxygen in a PACKAGE by removing oxygen; displacing oxygen and replacing it with another gas or combination of gases; or otherwise controlling the oxygen content to a level below that normally found in the atmosphere - approximately 21% at sea level; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A process as specified in Subparagraph (i)(I) of this definition that involves a FOOD for which the HAZARDS <B><I>Clostridium botulinum</I></B> or <B><I>Listeria monocytogenes</I></B> require control in the final PACKAGED form.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Reduced oxygen packaging"</B> includes: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Vacuum PACKAGING, in which air is removed from a PACKAGE of FOOD and the PACKAGE is HERMETICALLY SEALED so that a vacuum remains inside the PACKAGE;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Modified atmosphere PACKAGING, in which the atmosphere of a PACKAGE of FOOD is modified so that its composition is different from air but the atmosphere may change over time due to the permeability of the PACKAGING material or the respiration of the FOOD. Modified atmosphere PACKAGING includes reduction in the proportion of oxygen, total replacement of oxygen, or an increase in the proportion of other gases such as carbon dioxide or nitrogen;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Controlled atmosphere PACKAGING, in which the atmosphere of a PACKAGE of FOOD is modified so that until the PACKAGE is opened, its composition is different from air, and continuous control of that atmosphere is maintained, such as by using oxygen scavengers or a combination of total replacement of oxygen, nonrespiring FOOD, and impermeable PACKAGING material;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(ii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cook chill PACKAGING, in which cooked FOOD is hot filled into impermeable bags which have the air expelled and are then sealed or crimped closed. The bagged FOOD is rapidly chilled and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)88.(ii)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sous vide PACKAGING, in which raw or partially cooked FOOD is vacuum packaged in an impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)89.">89.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Refuse"</B> means solid waste not carried by water through the SEWAGE system.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)90.">90.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Regulatory authority"</B> means the local, state, or federal enforcement body or authorized representative having jurisdiction over a FOOD ESTABLISHMENT or FOOD PROCESSING PLANT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)91.">91.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Reminder"</B> means a written statement concerning the health RISK of consuming animal FOODS raw, undercooked, or without otherwise being processed to eliminate pathogens.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)92.">92.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Re-service"</B> means the transfer of FOOD that is unused and returned by a CONSUMER after being served or sold and in the possession of the CONSUMER, to another PERSON.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)93.">93.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Restrict"</B> means to limit the activities of a FOOD EMPLOYEE so that there is no RISK of transmitting a disease that is transmissible through FOOD and the FOOD EMPLOYEE does not work with exposed FOOD, clean EQUIPMENT, UTENSILS, LINENS, or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)94.">94.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Restricted egg"</B> means any check, dirty EGG, incubator reject, inedible, leaker, or loss as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=590&amp;title=9#" target="_newtab">9 CFR 590</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)95.">95.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Restricted use pesticide"</B> means a pesticide product that contains the active ingredients specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=152.175&amp;title=40#" target="_newtab">40 CFR 152.175</a> Pesticides classified for restricted use, and that is limited to use by or under the direct supervision of a certified applicator.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)96.">96.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Risk"</B> means the likelihood that an adverse health effect will occur within a population as a result of a HAZARD in a FOOD.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)97.">97.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Safe material"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)97.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An article manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affecting the characteristics of any FOOD;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)97.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An additive that is used as specified in § 409 of the Federal Food, Drug, and Cosmetic Act; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)97.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other materials that are not ADDITIVES and that are used in conformity with applicable regulations of the Food and Drug Administration. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)98.">98.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Sanitization"</B> means the application of cumulative heat or chemicals on cleaned FOOD-CONTACT SURFACES that, when evaluated for efficacy, is sufficient to yield a reduction of 5-logs, which is equal to a 99.999% reduction, of representative disease microorganisms of public health importance.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)99.">99.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Sealed"</B> means free of cracks or other openings that allow the entry or passage of moisture.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)100.">100.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Service animal"</B> means an animal such as a guide dog, signal dog, or other animal individually trained to provide assistance to an individual with a disability.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)101.">101.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Servicing area"</B> means an operating base location to which a mobile FOOD ESTABLISHMENT or transportation vehicle returns regularly for such things as vehicle and equipment cleaning, discharging liquid or solid wastes, refilling water tanks and ice bins, and boarding FOOD.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)102.">102.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Sewage"</B> means liquid waste containing animal or vegetable matter in suspension or solution and may include liquids containing chemicals in solution.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)103.">103.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shellfish control authority"</B> means a state, federal, foreign, tribal, or other government entity legally responsible for administering a program that includes certification of harvesters and DEALER s for interstate commerce.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)104.">104.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shellstock"</B> means raw, in-shell MOLLUSCAN SHELLFISH.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)105.">105.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shiga toxin-producing Escherichia coli"</B> (STEC) means any <B><I>E. coli</I></B> capable of producing Shiga toxins - also called verocytotoxins. STEC infections can be ASYMPTOMATIC or may result in a spectrum of illness ranging from mild non-bloody diarrhea, to hemorrhagic colitis - i.e. bloody diarrhea, to hemolytic uremic syndrome (HUS) - a type of kidney failure. Examples of serotypes of STEC include: <I>E. coli</I> O157:H7; <I>E. coli</I> O157:NM; <I>E. coli</I> O26:H11; <I>E. coli</I> O145:NM; <I>E. coli</I> O103:H2; and <I>E. coli</I> O111:NM. STEC are sometimes referred to as VTEC (verocytotoxigenic <I>E. coli</I>) or as EHEC (Enterohemorrhagic <I>E. coli</I>). EHEC are a subset of STEC which can cause hemorrhagic colitis or HUS.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)106.">106.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shucked shellfish"</B> means MOLLUSCAN SHELLFISH that have one or both shells removed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)107.">107.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Single-service articles"</B> means TABLEWARE, carry-out UTENSILS, and other items such as bags, containers, placemats, stirrers, straws, toothpicks, and wrappers that are designed and constructed for one time, one PERSON use after which they are intended for discard.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)108.">108.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Single-Use Articles.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)108.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Single-use articles"</B> means UTENSILS and bulk FOOD containers designed and constructed to be used once and discarded.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)108.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Single-use articles"</B> includes items such as wax paper, butcher paper, plastic wrap, formed aluminum FOOD containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not meet the materials, durability, strength, and cleanability specifications under <a title="40-7-1-.16(1)" href="40-7-1-.16#40-7-1-.16(1)">40-7-1-.16(1)</a>, <a title="40-7-1-.17(1)" href="40-7-1-.17#40-7-1-.17(1)">40-7-1-.17(1)</a>, and <a title="40-7-1-.17(3)" href="40-7-1-.17#40-7-1-.17(3)">40-7-1-.17(3)</a> for multiuse UTENSILS. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)109.">109.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Slacking"</B> means the process of moderating the temperature of a FOOD such as allowing a FOOD to gradually increase from a temperature of -23&amp;deg;C (-10&amp;deg;F) to -4&amp;deg;C (25&amp;deg;F) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen FOOD such as shrimp.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)110.">110.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Smooth"</B> means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)110.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD-CONTACT SURFACE having a surface free of pits and inclusions with a cleanability equal to or exceeding that of 100 grit or number 3 stainless steel;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)110.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A nonFOOD-CONTACT SURFACE of EQUIPMENT having a surface equal to that of commercial grade hot-rolled steel free of visible scale; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)110.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A floor, wall, or ceiling having an even or level surface with no roughness or projections that render it difficult to clean.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)111.">111.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Tableware"</B> means eating, drinking, and serving UTENSILS for table use such as flatware including forks, knives, and spoons; hollowware including bowls, cups, serving dishes, and tumblers; and plates.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)112.">112.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Temperature measuring device"</B> means a thermometer, thermocouple, thermistor, or other device that indicates the temperature of FOOD, air, or water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.">113.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Time/Temperature Control for Safety Food - </B> formerly "potentially hazardous food" (PHF). <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Time/temperature control for safety food"</B> means a FOOD that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Time/temperature control for safety food"</B> includes: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An animal FOOD that is raw or heat-treated; a plant FOOD that is heat-treated or consists of raw seed sprouts, cut melons, CUT LEAFY GREENS, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in Subparagraph (iii)(IV) of this definition, a FOOD that because of the interaction of its A<SUB>W</SUB> and <SUB>P</SUB>H values is designated as Product Assessment Required (PA) in Table A or B of this definition: <P><B>Table A. Interaction of <SUB>P</SUB>H and A<SUB>W</SUB> for control of spores in FOOD heat-treated to destroy vegetative cells and subsequently PACKAGED</B></P> <P> <TABLE border="1"> <TBODY> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>A<SUB>W</SUB> values</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B><SUB>P</SUB>H: 4.6 or less</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B><SUB>P</SUB>H: &gt; 4.6 - 5.6</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B><SUB>P</SUB>H: &gt; 5.6</B></P> </TD> </TR> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P><B>&lt;0.92</B></P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD*</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD</P> </TD> </TR> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P><B>&gt; 0.92 - 0.95</B></P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD</P> </TD> <TD rowspan="1" colspan="1"> <P>PA**</P> </TD> </TR> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P><B>&gt; 0.95</B></P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> </TR> </TBODY> </TABLE> </P> <P>* TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD</P> <P>** PA means Product Assessment required</P> <P><B>Table B. Interaction of <SUB>P</SUB>H and A<SUB>W</SUB> for control of vegetative cells and spores in FOOD not heat-treated or heat-treated but not PACKAGED</B></P> <P> <TABLE border="1"> <TBODY> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>A<SUB>W</SUB> values</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B><SUB>P</SUB>H: &lt; 4.2</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B><SUB>P</SUB>H: 4.2 - 4.6</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B><SUB>P</SUB>H: &gt; 4.6 - 5.0</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B><SUB>P</SUB>H: &gt; 5.0</B></P> </TD> </TR> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P><B>&lt; 0.88</B></P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food*</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> </TR> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P><B>0.88 - 0.90</B></P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>PA**</P> </TD> </TR> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P><B>&gt; 0.90 - 0.92</B></P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> </TR> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P><B>&gt; 0.92</B></P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> </TR> </TBODY> </TABLE> </P> <P>* TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD</P> <P>** PA means Product Assessment required</P> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B><I>"Time/temperature control for safety food"</I></B><I>does not include:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>An air-cooled hard-boiled EGG with shell intact, or an EGG with shell intact that is not hard-boiled, but has been pasteurized to destroy all viable <B>salmonellae</B>;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A FOOD in an unopened HERMETICALLY SEALED CONTAINER that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A FOOD that because of its <SUB>P</SUB>H or A<SUB>W</SUB> value, or interaction of A<SUB>W</SUB> and <SUB>P</SUB>H values, is designated as a non-TCS FOOD in Table A or B of this definition;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A FOOD that is designated as Product Assessment Required (PA) in Table A or B of this definition and has undergone a Product Assessment showing that the growth or toxin formation of pathogenic microorganisms that are reasonably likely to occur in that FOOD is precluded due to:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)(IV)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Intrinsic factors including added or natural characteristics of the FOOD such as preservatives, antimicrobials, humectants, acidulants, or nutrients,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)(IV)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Extrinsic factors including environmental or operational factors that affect the FOOD such as packaging, modified atmosphere such as REDUCED OXYGEN PACKAGING, shelf life and use, or temperature range of storage and use, or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)(IV)III.">III.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A combination of intrinsic and extrinsic factors; or</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)113.(iii)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A FOOD that does not support the growth or toxin formation of pathogenic microorganisms in accordance with one of the Subparagraphs (iii)(I) - (iii)(IV) of this definition even though the FOOD may contain a pathogenic microorganism or chemical or physical contaminant at a level sufficient to cause illness or injury.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)114.">114.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"USDA"</B> means the U.S. Department of Agriculture.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)115.">115.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Utensil"</B> means a FOOD-CONTACT implement or container used in the storage, preparation, transportation, dispensing, sale, or service of FOOD, such as KITCHENWARE or TABLEWARE that is multiuse, SINGLE-SERVICE, or SINGLE-USE; gloves used in contact with FOOD; temperature sensing probes of FOOD TEMPERATURE MEASURING DEVICES; and probe-type price or identification tags used in contact with FOOD.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)116.">116.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Variance"</B> means a written document issued by the DEPARTMENT that authorizes a modification or waiver of one or more requirements of these Regulations if, in the opinion of the DEPARTMENT, a health HAZARD or nuisance will not result from the modification or waiver.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)117.">117.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Vending machine"</B> means a self-service device that, upon insertion of a coin, paper currency, token, card, or key, or by electronic transaction or optional manual operation, dispenses unit servings of FOOD in bulk or in packages without the necessity of replenishing the device between each vending operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)118.">118.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Vending machine location"</B> means the room, enclosure, space, or area where one or more VENDING MACHINES are installed and operated and includes the storage areas and areas on the PREMISES that are used to service and maintain the VENDING MACHINES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)119.">119.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Warewashing"</B> means the cleaning and SANITIZING of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.02(1)(b)120.">120.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Whole-muscle, intact beef"</B> means whole muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.03" name="40-7-1-.03" title="40-7-1-.03">Rule 40-7-1-.03 Management and Personnel: Supervision</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Assignment.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, the LICENSE HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>In a FOOD ESTABLISHMENT with two or more separately LICENSED departments that are the legal responsibility of the same LICENSE HOLDER and that are located on the same PREMISES, the LICENSE HOLDER may, during specific time periods when food is not being prepared, packaged, or served, designate a single PERSON IN CHARGE who is present on the PREMISES during all hours of operation, and who is responsible for each separately LICENSED FOOD ESTABLISHMENT on the PREMISES.</I><SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Demonstration.</B> Based on the RISKS inherent to the FOOD operation, during inspections and upon request, the PERSON IN CHARGE shall demonstrate to the DEPARTMENT knowledge of foodborne disease prevention, application of the HAZARD analysis and CRITICAL CONTROL POINT principles, and the requirements of these Regulations. The PERSON IN CHARGE shall demonstrate this knowledge by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Complying with these Regulations by having no violations of PRIORITY ITEMS during the current inspection;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describing the symptoms associated with the diseases that are transmissible through FOOD;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the significance of the relationship between maintaining the time and temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention of foodborne illness;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stating the required FOOD temperatures and times for safe cooking of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including MEAT, POULTRY, EGGS, and FISH;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describing the relationship between the prevention of foodborne illness and the management and control of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)8.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cross contamination,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)8.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hand contact with READY-TO-EAT FOODS,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)8.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Handwashing,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)8.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)9.">9.</a></td> <td valign="top" style="text-align:left" class="leftalign"> 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.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)10.">10.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the relationship between FOOD safety and providing EQUIPMENT that is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)10.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sufficient in number and capacity,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)10.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Properly designed, constructed, located, installed, operated, maintained, and cleaned;<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)11.">11.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)12.">12.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)13.">13.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)14.">14.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of these Regulations.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)15.">15.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, these Regulations, or an agreement between the DEPARTMENT and the FOOD ESTABLISHMENT;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)16.">16.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the responsibilities, rights, and authorities assigned by these Regulations to the: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)16.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD EMPLOYEE,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)16.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> CONDITIONAL EMPLOYEE,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)16.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> PERSON IN CHARGE,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)16.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> DEPARTMENT;<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(2)(c)17.">17.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Certified Food Protection Manager.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>This section does not apply to certain types of FOOD ESTABLISHMENTS deemed by the DEPARTMENT to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of FOOD preparation.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Protection Manager Certification.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with <a title="40-7-1-.03(2)(b)" href="40-7-1-.03#40-7-1-.03(2)(b)">40-7-1-.03(2)(b)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD ESTABLISHMENT that has an EMPLOYEE that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with <a title="40-7-1-.03(3)" href="40-7-1-.03#40-7-1-.03(3)">40-7-1-.03(3)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Person in Charge.</B> The PERSON IN CHARGE shall ensure that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under <a title="40-7-1-.31(19)" href="40-7-1-.31#40-7-1-.31(19)">40-7-1-.31(19)</a>;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES and other PERSONS such as delivery and maintenance PERSONS and pesticide applicators entering the FOOD preparation, FOOD storage, and WAREWASHING areas comply with these Regulations;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES are visibly observing FOODS as they are received to determine that they are from APPROVED sources, delivered at the required temperatures, protected from contamination, UNADULTERED, and accurately presented, by routinely monitoring the EMPLOYEES' observations and periodically evaluating FOODS upon their receipt;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES are verifying that FOODS delivered to the FOOD ESTABLISHMENT during non-operating hours are from APPROVED sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unADULTERATED, and accurately presented;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES are properly cooking TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, being particularly careful in cooking those FOODS known to cause severe foodborne illness and death, such as EGGS and COMMINUTED MEATS, through daily oversight of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under <a title="40-7-1-.17(11)" href="40-7-1-.17#40-7-1-.17(11)">40-7-1-.17(11)</a> and <a title="40-7-1-.20(17)(b)" href="40-7-1-.20#40-7-1-.20(17)(b)">40-7-1-.20(17)(b)</a>;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within four (4) hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"> CONSUMERS who order raw or partially cooked READY-TO-EATFOODS of animal origin are informed as specified under <a title="40-7-1-.13(5)" href="40-7-1-.13#40-7-1-.13(5)">40-7-1-.13(5)</a> that the FOOD is not cooked sufficiently to ensure its safety;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, <SUB>P</SUB>H, temperature, and exposure time for chemical SANITIZING;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"> CONSUMERS are notified that clean TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets as specified under <a title="40-7-1-.10(15)" href="40-7-1-.10#40-7-1-.10(15)">40-7-1-.10(15)</a>;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except when APPROVAL is obtained from the DEPARTMENT as specified in <a title="40-7-1-.10(1)(e)" href="40-7-1-.10#40-7-1-.10(1)(e)">40-7-1-.10(1)(e)</a>, EMPLOYEES are preventing cross-contamination of READY-TO-EATFOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EMPLOYEES are properly trained in FOOD safety, including FOOD allergy awareness, as it relates to their assigned duties;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under <a title="40-7-1-.04(1)(a)" href="40-7-1-.04#40-7-1-.04(1)(a)">40-7-1-.04(1)(a)</a>;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.03(5)(p)">(p)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Written procedures and plans, where specified by these Regulations and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.04" name="40-7-1-.04" title="40-7-1-.04">Rule 40-7-1-.04 Management and Personnel: Employee Health</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responsibility of License Holder, Person in Charge, and Conditional Employees.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The LICENSE HOLDER shall require FOOD EMPLOYEES and EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has any of the following symptoms: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Vomiting,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diarrhea,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Jaundice,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sore throat with fever,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A lesion containing pus such as a boil or infected wound that is open or draining and is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> On the hands or wrists, <I>unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover</I>,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> On exposed portions of the arms, <I>unless the lesion is protected by an impermeable cover</I>,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)1.(v)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> On other parts of the body, <I>unless the lesion is covered by a dry, durable, tight-fitting bandage</I>;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has an illness diagnosed by a HEALTH PRACTITIONER due to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Norovirus,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A virus,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Shigella</I> spp.,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SHIGA TOXIN-PRODUCING <I>ESCHERICHIACOLI</I>,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Typhoid Fever (caused by <I>Salmonella</I> Typhi);<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)2.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Salmonella</I> (nontyphoidal);<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Had Typhoid fever, diagnosed by a HEALTH PRACTITIONER, within the past three (3) months, without having received antibiotic therapy, as determined by a HEALTH PRACTITIONER;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has been exposed to, or is the suspected source of, a CONFIRMED DISEASE OUTBREAK, because the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE consumed or prepared FOOD implicated in the outbreak, or consumed FOOD at an event prepared by a PERSON who is infected or ill with: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Norovirus within the past forty-eight (48) hours of the last exposure,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SHIGA TOXIN-PRODUCING <I>ESCHERICHIA COLI</I> or <I>Shigella</I> spp. within the past three (3) days of the last exposure,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Typhoid fever within the past fourteen (14) days of the last exposure,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A virus within the past thirty (30) days of the last exposure;<SUP>P</SUP> or</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has been exposed by attending or working in a setting where there is a CONFIRMED DISEASE OUTBREAK, or is living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a CONFIRMED DISEASE OUTBREAK, or is living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Norovirus within the past forty-eight (48) hours of the last exposure,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SHIGA TOXIN-PRODUCING <I>ESCHERICHIA COLI </I> or <I>Shigella</I> spp. within the past three (3) days of the last exposure,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Typhoid fever (caused by <I>Salmonella</I> Typhi) within the past fourteen (14) days of the last exposure,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(a)5.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A virus within the past thirty (30) days of the last exposure.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The PERSON IN CHARGE shall notify the DEPARTMENT when a FOOD EMPLOYEE is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Jaundiced,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an illness due to a pathogen as specified under Subparagraphs (a)2(i) - (vi) of this section.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (a)1 - 3 of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under <a title="40-7-1-.04(3)" href="40-7-1-.04#40-7-1-.04(3)">40-7-1-.04(3)</a>;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (a)4 - 5, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under <a title="40-7-1-.04(3)(j)" href="40-7-1-.04#40-7-1-.04(3)(j)">40-7-1-.04(3)(j)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The PERSON IN CHARGE shall ensure that a FOOD EMPLOYEE who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under Subparagraphs (a)1 - 5 of this section is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> EXCLUDED as specified under <a title="40-7-1-.04(2)(a) - (c)" href="40-7-1-.04#40-7-1-.04(2)(a) - (c)">40-7-1-.04(2)(a) - (c)</a>, and Subparagraphs (d)1, (e)1, (f)1, (g) or (h)1 and in compliance with the provisions specified under <a title="40-7-1-.04(3)(a) - (h)" href="40-7-1-.04#40-7-1-.04(3)(a) - (h)">40-7-1-.04(3)(a) - (h)</a>;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICTED as specified under Subparagraphs <a title="40-7-1-.04(2)(d)2, (e)2, (f)2, (h)2" href="40-7-1-.04#40-7-1-.04(2)(d)2, (e)2, (f)2, (h)2">40-7-1-.04(2)(d)2, (e)2, (f)2, (h)2</a>, or <a title="40-7-1-.04(2)(i) or (j)" href="40-7-1-.04#40-7-1-.04(2)(i) or (j)">40-7-1-.04(2)(i) or (j)</a> and in compliance with the provisions specified under <a title="40-7-1-.04(3)(d) - (j)" href="40-7-1-.04#40-7-1-.04(3)(d) - (j)">40-7-1-.04(3)(d) - (j)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report to the PERSON IN CHARGE the information as specified under (a) of this section. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD EMPLOYEE shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with an EXCLUSION as specified under <a title="40-7-1-.04(2)(a) - (c)" href="40-7-1-.04#40-7-1-.04(2)(a) - (c)">40-7-1-.04(2)(a) - (c)</a> and Subparagraphs <a title="40-7-1-.04(2)(d)1, (e)1, (f)1, (g), or (h)1" href="40-7-1-.04#40-7-1-.04(2)(d)1, (e)1, (f)1, (g), or (h)1">40-7-1-.04(2)(d)1, (e)1, (f)1, (g), or (h)1</a> and with the provisions specified under <a title="40-7-1-.04(3)(a) - (h)" href="40-7-1-.04#40-7-1-.04(3)(a) - (h)">40-7-1-.04(3)(a) - (h)</a>;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(1)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with a RESTRICTION as specified under Subparagraphs <a title="40-7-1-.04(2)(d)2, (e)2, (f)2, (g), (h)2" href="40-7-1-.04#40-7-1-.04(2)(d)2, (e)2, (f)2, (g), (h)2">40-7-1-.04(2)(d)2, (e)2, (f)2, (g), (h)2</a>, or <a title="40-7-1-.04(2)(h), (i), or (j)" href="40-7-1-.04#40-7-1-.04(2)(h), (i), or (j)">40-7-1-.04(2)(h), (i), or (j)</a> and comply with the provisions specified under <a title="40-7-1-.04(3)(d) - (j)" href="40-7-1-.04#40-7-1-.04(3)(d) - (j)">40-7-1-.04(3)(d) - (j)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Exclusions and Restrictions.</B> The PERSON IN CHARGE shall EXCLUDE or RESTRICT a FOOD EMPLOYEE from a FOOD ESTABLISHMENT in accordance with the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except when the symptom is from a noninfectious condition,</I> EXCLUDE a FOOD EMPLOYEE if the FOOD EMPLOYEE is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Symptomatic with vomiting or diarrhea;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, <I>Shigella</I> spp., <I>Salmonella</I> (nontyphoidal), or SHIGA TOXIN-PRODUCING <I>E. COLI</I>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EXCLUDE a FOOD EMPLOYEE who is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Jaundiced and the onset of jaundice occurred within the last seven (7) calendar days, <I>unless the FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER specifying that the jaundice is not caused by hepatitis A virus or other fecal-orally transmitted infection</I>;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from hepatitis A virus within fourteen (14) calendar days from the onset of any illness symptoms, or within seven (7) calendar days of the onset of jaundice;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from hepatitis A virus without developing symptoms.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EXCLUDE a FOOD EMPLOYEE who is diagnosed with Typhoid fever or reports having had Typhoid fever within the past three (3) months as specified under Subparagraph <a title="40-7-1-.04(1)(a)3" href="40-7-1-.04#40-7-1-.04(1)(a)3">40-7-1-.04(1)(a)3</a>.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE is diagnosed with an infection from Norovirus and is ASYMPTOMATIC: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE is diagnosed with an infection from <I>Shigella</I> spp. and is ASYMPTOMATIC: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE is diagnosed with an infection from SHIGA TOXIN-PRODUCING <I>E. COLI</I>, and is ASYMPTOMATIC: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE is diagnosed with an infection from <I>Salmonella</I> (nontyphoidal) and is ASYMPTOMATIC, RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION or in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE is ill with symptoms of acute onset of sore throat with fever: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under Subparagraph <a title="40-7-1-.04(1)(a)1(v)" href="40-7-1-.04#40-7-1-.04(1)(a)1(v)">40-7-1-.04(1)(a)1(v)</a>, RESTRICT the FOOD EMPLOYEE.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(2)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE is exposed to a foodborne pathogen as specified under Subparagraphs <a title="40-7-1-.04(1)(a)4(i - iv)" href="40-7-1-.04#40-7-1-.04(1)(a)4(i - iv)">40-7-1-.04(1)(a)4(i - iv)</a> or <a title="40-7-1-.04(1)(a)5(i - iv)" href="40-7-1-.04#40-7-1-.04(1)(a)5(i - iv)">40-7-1-.04(1)(a)5(i - iv)</a>, RESTRICT the EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Removal, Adjustment, or Retention of Exclusions and Restrictions.</B> The PERSON IN CHARGE shall adhere to the following conditions when removing, adjusting, or retaining the EXCLUSION or RESTRICTION of a FOOD EMPLOYEE: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except when a FOOD EMPLOYEE is diagnosed with Typhoid fever or an infection from hepatitis A virus</I>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Subparagraph <a title="40-7-1-.04(2)(a)1" href="40-7-1-.04#40-7-1-.04(2)(a)1">40-7-1-.04(2)(a)1</a> if the FOOD EMPLOYEE: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is ASYMPTOMATIC for at least twenty-four (24) hours;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER that states the symptom is from a noninfectious condition.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE was diagnosed with an infection from Norovirus and EXCLUDED as specified under Subparagraph <a title="40-7-1-.04(2)(a)2" href="40-7-1-.04#40-7-1-.04(2)(a)2">40-7-1-.04(2)(a)2</a>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least twenty-four (24) hours and works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (d)1 or 2 of this section are met;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retain the EXCLUSION for the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least twenty-four (24) hours and works in a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (d)1 or 2 of this section are met.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE was diagnosed with an infection from <I>Shigella</I> spp. and EXCLUDED as specified under Subparagraph <a title="40-7-1-.04(2)(a)2" href="40-7-1-.04#40-7-1-.04(2)(a)2">40-7-1-.04(2)(a)2</a>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least twenty-four (24) hours and works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (e)1 or 2 of this section are met;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retain the EXCLUSION for the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least twenty-four (24) hours and works in a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (e)1 or 2, or (e)1 and 3(i) of this section are met.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE was diagnosed with an infection from SHIGA TOXIN-PRODUCING <I>ESCHERICHIA COLI</I> and EXCLUDED as specified under Subparagraph <a title="40-7-1-.04(2)(a)2" href="40-7-1-.04#40-7-1-.04(2)(a)2">40-7-1-.04(2)(a)2</a>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least twenty-four (24) hours and works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (f)1 or 2 of this section are met;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retain the EXCLUSION for the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least twenty-four (24) hours and works in a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (f)1 or 2 are met.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD EMPLOYEE was diagnosed with an infection from <I>Salmonella</I> (nontyphoidal) and EXCLUDED as specified under Subparagraph <a title="40-7-1-.04(2)(a)2" href="40-7-1-.04#40-7-1-.04(2)(a)2">40-7-1-.04(2)(a)2</a>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least thirty (30) days until conditions for reinstatement as specified under Subparagraphs (g)1 or 2 of this section are met;<SUP>P </SUP>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(a)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retain the EXCLUSION for the FOOD EMPLOYEE who is SYMPTOMATIC, until conditions for reinstatement as specified under Paragraphs (g)1 or (g)2 of this section are met.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under <a title="40-7-1-.04(2)(b)" href="40-7-1-.04#40-7-1-.04(2)(b)">40-7-1-.04(2)(b)</a> if the PERSON IN CHARGE obtains APPROVAL from the DEPARTMENT and one of the following conditions is met; <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE has been jaundiced for more than seven (7) calendar days;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The anicteric FOOD EMPLOYEE has been symptomatic with symptoms other than jaundice for more than fourteen (14) calendar days;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of a hepatitis A virus infection.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under <a title="40-7-1-.04(2)(c)" href="40-7-1-.04#40-7-1-.04(2)(c)">40-7-1-.04(2)(c)</a> if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The PERSON IN CHARGE obtains APPROVAL from the DEPARTMENT;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER that states the FOOD EMPLOYEE is free from Typhoid fever.<B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Subparagraphs <a title="40-7-1-.04(2)(a)2 or (d)1" href="40-7-1-.04#40-7-1-.04(2)(a)2 or (d)1">40-7-1-.04(2)(a)2 or (d)1</a> who was RESTRICTED under Subparagraph <a title="40-7-1-.04(2)(d)2" href="40-7-1-.04#40-7-1-.04(2)(d)2">40-7-1-.04(2)(d)2</a> if the PERSON IN CHARGE obtains APPROVAL from the DEPARTMENT and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of a Norovirus infection;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms of vomiting or diarrhea resolved, and more than forty-eight (48) hours have passed since the FOOD EMPLOYEE became ASYMPTOMATIC;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop symptoms and more than forty-eight (48) hours have passed since the FOOD EMPLOYEE was diagnosed.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Subparagraphs <a title="40-7-1-.04(2)(a)2 or (e)1" href="40-7-1-.04#40-7-1-.04(2)(a)2 or (e)1">40-7-1-.04(2)(a)2 or (e)1</a> or who was RESTRICTED under Subparagraph <a title="40-7-1-.04(2)(e)2" href="40-7-1-.04#40-7-1-.04(2)(e)2">40-7-1-.04(2)(e)2</a> if the PERSON IN CHARGE obtains APPROVAL from the DEPARTMENT and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of a <I>Shigella</I> spp. infection based on test results showing two (2) consecutive negative stool specimen cultures that are taken: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(e)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Not earlier than forty-eight (48) hours after discontinuance of antibiotics,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(e)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least twenty-four (24) hours apart;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms of vomiting or diarrhea resolved, and more than seven (7) calendar days have passed since the FOOD EMPLOYEE became ASYMPTOMATIC;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop symptoms and more than seven (7) calendar days have passed since the FOOD EMPLOYEE was diagnosed.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was EXCLUDED or RESTRICTED as specified under Subparagraphs <a title="40-7-1-.04(2)(a)2 or (f)1" href="40-7-1-.04#40-7-1-.04(2)(a)2 or (f)1">40-7-1-.04(2)(a)2 or (f)1</a> or who was RESTRICTED under Subparagraph <a title="40-7-1-.04(2)(f)2" href="40-7-1-.04#40-7-1-.04(2)(f)2">40-7-1-.04(2)(f)2</a> if the PERSON IN CHARGE obtains APPROVAL from the DEPARTMENT and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of an infection from SHIGA TOXIN-PRODUCING <I>ESCHERICHIA COLI</I> based on test results that show two (2) consecutive negative stool specimen cultures that are taken: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(f)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Not earlier than forty-eight (48) hours after discontinuance of antibiotics;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(f)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least twenty-four (24) hours apart;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms of vomiting or diarrhea resolved and more than seven (7) calendar days have passed since the FOOD EMPLOYEE became ASYMPTOMATIC;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(f)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop symptoms and more than seven (7) days have passed since the FOOD EMPLOYEE was diagnosed.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a food employee who was EXCLUDED as specified under Subparagraph <a title="40-7-1-.04(2)(a)2" href="40-7-1-.04#40-7-1-.04(2)(a)2">40-7-1-.04(2)(a)2</a> or who was RESTRICTED as specified under <a title="40-7-1-.04(2)(g)" href="40-7-1-.04#40-7-1-.04(2)(g)">40-7-1-.04(2)(g)</a> if the PERSON IN CHARGE obtains APPROVAL from the DEPARTMENT<SUP>P </SUP>and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of a <I>Salmonella</I> (nontyphoidal) infection based on test results showing two (2) consecutive negative stool specimen cultures that are taken; <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(g)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Not earlier than forty-eight (48) hours after discontinuance of antibiotics,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(g)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least twenty-four (24) hours apart;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE was RESTRICTED after symptoms of vomiting or diarrhea resolved and more than thirty (30) days have passed since the FOOD EMPLOYEE became ASYMPTOMATIC;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop symptoms and more than thirty (30) days have passed since the FOOD EMPLOYEE was diagnosed.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was EXCLUDED or RESTRICTED as specified under Subparagraphs <a title="40-7-1-.04(2)(h)1 or 2" href="40-7-1-.04#40-7-1-.04(2)(h)1 or 2">40-7-1-.04(2)(h)1 or 2</a> if the FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE meets one of the following conditions: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has received antibiotic therapy for <I>Streptococcus pyogenes</I> infection for more than twenty-four (24) hours;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has at least one negative throat specimen culture for <I>Streptococcus pyogenes</I> infection;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(h)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is otherwise determined by a HEALTH PRACTITIONER to be free of a <I>Streptococcus pyogenes</I> infection.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was RESTRICTED as specified under <a title="40-7-1-.04(2)(i)" href="40-7-1-.04#40-7-1-.04(2)(i)">40-7-1-.04(2)(i)</a> if the skin, infected wound, cut, or pustular boil is properly covered with one of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> An impermeable cover such as a finger cot or stall and a single-use glove over the impermeable cover if the infected wound or pustular boil is on the hand, finger, or wrist;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> An impermeable cover on the arm if the infected wound or pustular boil is on the arm;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(i)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A dry, durable, tight-fitting bandage if the infected wound or pustular boil is on another part of the body.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a FOOD EMPLOYEE who was RESTRICTED as specified under <a title="40-7-1-.04(2)(j)" href="40-7-1-.04#40-7-1-.04(2)(j)">40-7-1-.04(2)(j)</a> and was exposed to one of the following pathogens as specified under Subparagraph <a title="40-7-1-.04(2)(a)4(i - iv)" href="40-7-1-.04#40-7-1-.04(2)(a)4(i - iv)">40-7-1-.04(2)(a)4(i - iv)</a> or <a title="40-7-1-.04(2)(a)5(i - iv)" href="40-7-1-.04#40-7-1-.04(2)(a)5(i - iv)">40-7-1-.04(2)(a)5(i - iv)</a>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Norovirus and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than forty-eight (48) hours have passed since the last day the FOOD EMPLOYEE was potentially exposed;<SUP>P </SUP>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than forty-eight (48) hours have passed since the FOOD EMPLOYEE'S household contact became ASYMPTOMATIC.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Shigella</I> spp. or SHIGA TOXIN-PRODUCING <I>ESCHERICHIA COLI</I> and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than three (3) calendar days have passed since the last day the FOOD EMPLOYEE was potentially exposed;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than three (3) calendar days have passed since the FOOD EMPLOYEE'S household contact became ASYMPTOMATIC.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Typhoid fever (caused by <I>Salmonella Typhi)</I> and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than fourteen (14) calendar days have passed since the last day the FOOD EMPLOYEE was potentially exposed;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than fourteen (14) calendar days have passed since the FOOD EMPLOYEE'S household contact became ASYMPTOMATIC.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A virus and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE is immune to hepatitis A virus infection because of a prior illness from hepatitis A;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE is immune to hepatitis A virus infection because of vaccination against hepatitis A;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE is immune to hepatitis A virus infection because of IgG administration;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than thirty (30) calendar days have passed since the last day the FOOD EMPLOYEE was potentially exposed;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than thirty (30) calendar days have passed since the FOOD EMPLOYEE'S household contact became jaundiced;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD EMPLOYEE does not use an alternative procedure that allows bare hand contact with READY-TO-EAT FOOD until at least thirty (30) days after the potential exposure, as specified in Subparagraphs (i)4(iv) and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> of this section, and the FOOD EMPLOYEE receives additional training about: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A symptoms and preventing the transmission of infection,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Proper handwashing procedures,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.04(3)(j)4.(v)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Protecting READY-TO-EAT FOOD from contamination introduced by bare hand contact.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.05" name="40-7-1-.05" title="40-7-1-.05">Rule 40-7-1-.05 Personal Cleanliness</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clean Condition.</B> FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Procedure.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (d) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least twenty (20) seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under <a title="40-7-1-.26(3)" href="40-7-1-.26#40-7-1-.26(3)">40-7-1-.26(3)</a> and <a title="40-7-1-.32(1) - (6)" href="40-7-1-.32#40-7-1-.32(1) - (6)">40-7-1-.32(1) - (6)</a>.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Rinse under clean, running warm water;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Rub together vigorously for at least ten (10) to fifteen (15) seconds while: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(b)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(b)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Thoroughly rinse under clean, running warm water;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Immediately follow the cleaning procedure with thorough drying using a method as specified under <a title="40-7-1-.32(3)" href="40-7-1-.32#40-7-1-.32(3)">40-7-1-.32(3)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic devices.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>When to Wash.</B> FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under <a title="40-7-1-.05(2)" href="40-7-1-.05#40-7-1-.05(2)">40-7-1-.05(2)</a> immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES <SUP>P</SUP> and: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After touching bare human body parts other than clean hands and clean, exposed portions of arms;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After using the toilet room;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After caring for or handling SERVICE ANIMALS or aquatic animals as specified in <a title="40-7-1-.06(4)(b)" href="40-7-1-.06#40-7-1-.06(4)(b)">40-7-1-.06(4)(b)</a>;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in <a title="40-7-1-.06(1)(b)" href="40-7-1-.06#40-7-1-.06(1)(b)">40-7-1-.06(1)(b)</a>, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After handling soiled EQUIPMENT or UTENSILS;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> When switching between working with raw FOOD and working with READY-TO-EAT FOOD;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before donning gloves to initiate a task that involves working with FOOD;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(3)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After engaging in other activities that contaminate the hands.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Where to Wash.</B> FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hand Antiseptics.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with one of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be an APPROVED drug that is listed in the FDA publication <B>Approved Drug Products with Therapeutic Equivalence Evaluations</B> as an APPROVED drug based on safety and effectiveness;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash,<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Consist only of components which the intended use of each complies with one of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A threshold of regulation exemption under <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170.39&amp;title=21#" target="_newtab">21 CFR 170.39</a> - Threshold of regulation for substances used in food-contact articles;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=178&amp;title=21#" target="_newtab">21 CFR 178</a> - Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a FOOD ADDITIVE with conditions of safe use,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A determination of generally recognized as safe (GRAS). Partial listings of substances with FOOD uses that are GRAS may be found in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=182&amp;title=21#" target="_newtab">21 CFR 182</a> - Substances Generally Recognized as Safe, <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=184&amp;title=21#" target="_newtab">21 CFR 184</a> - Direct Food Substances Affirmed as Generally Recognized as Safe, or <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=186&amp;title=21#" target="_newtab">21 CFR 186</a> - Indirect Food Substances Affirmed as Generally Recognized as Safe for use in contact with FOOD, and in FDA'S Inventory of GRAS Notices,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A prior sanction listed under <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=181&amp;title=21#" target="_newtab">21 CFR 181</a> - Prior Sanctioned Food Ingredients,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD Contact Notification that is effective,<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be applied only to hands that are cleaned as specified under <a title="40-7-1-.05(2)" href="40-7-1-.05#40-7-1-.05(2)">40-7-1-.05(2)</a>.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the criteria specified under Subparagraph (a)2 of this section, use shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Followed by thorough hand rinsing in clean water before hand contact with FOOD or by the use of gloves;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Limited to situations that involve no direct contact with FOOD by the bare hands.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 MG/L chlorine.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Maintenance.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Unless wearing intact gloves in good repair</I>, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Prohibition.</B><I>Except for a plain ring such as a wedding band</I>, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.05(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clean Condition.</B> FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.06" name="40-7-1-.06" title="40-7-1-.06">Rule 40-7-1-.06 Management and Personnel: Hygienic Practices</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Eating, Drinking, or Using Tobacco.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The EMPLOYEE'S hands;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The container; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(1)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Discharges from the Eyes, Nose, and Mouth.</B> FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Use of Bandages, Finger Cots, or Finger Stalls.</B> If used, an impermeable cover such as a bandage, finger cot, or finger stall located on the wrist, hand, or finger of a FOOD EMPLOYEE working with exposed FOOD shall be covered with a single-use glove.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Effectiveness.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as provided in (b) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handling Prohibition.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, FOOD EMPLOYEES may not care for or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets that are allowed as specified in Subparagraphs <a title="40-7-1-.34(15)(b)2 - 5" href="40-7-1-.34#40-7-1-.34(15)(b)2 - 5">40-7-1-.34(15)(b)2 - 5</a>.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.06(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in display tanks if they wash their hands as specified under <a title="40-7-1-.05(2)" href="40-7-1-.05#40-7-1-.05(2)">40-7-1-.05(2)</a> and <a title="40-7-1-.05(3)(c)" href="40-7-1-.05#40-7-1-.05(3)(c)">40-7-1-.05(3)(c)</a>.</I></td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.07" name="40-7-1-.07" title="40-7-1-.07">Rule 40-7-1-.07 Management and Personnel: Responding to Contamination Events</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.07(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clean-up of Vomiting and Diarrheal Events.</B> A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, CONSUMERs, FOOD, and surfaces to vomitus or fecal matter.<SUP>Pf</SUP></td> </tr> </table> <h2><a href="/GAC/40-7-1-.08" name="40-7-1-.08" title="40-7-1-.08">Rule 40-7-1-.08 Food: Characteristics</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.08(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Safe, Unadulterated, and Honestly Presented. </B>FOOD shall be safe, unADULTERATED, and, as specified under <a title="40-7-1-.13(2)" href="40-7-1-.13#40-7-1-.13(2)">40-7-1-.13(2)</a>, honestly presented.<SUP>P</SUP></td> </tr> </table> <h2><a href="/GAC/40-7-1-.09" name="40-7-1-.09" title="40-7-1-.09">Rule 40-7-1-.09 Food: Sources, Specifications, and Original Containers and Records</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Compliance with Food Law.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD shall be obtained from sources that comply with LAW.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> PACKAGED FOOD shall be labeled as specified in LAW, including <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101&amp;title=21#" target="_newtab">21 CFR 101</a> Food Labeling, <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=317&amp;title=9#" target="_newtab">9 CFR 317</a> Labeling, Marking Devices, and Containers, and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=381&amp;title=9#381Subpart N" target="_newtab">9 CFR 381 Subpart N</a> Labeling and Containers, and as specified under <a title="40-7-1-.09(14)" href="40-7-1-.09#40-7-1-.09(14)">40-7-1-.09(14)</a> and <a title="40-7-1-.09(15)" href="40-7-1-.09#40-7-1-.09(15)">40-7-1-.09(15)</a>.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FISH, <I>other than those specified in paragraph <a title="40-7-1-.11(5)(b)" href="40-7-1-.11#40-7-1-.11(5)(b)">40-7-1-.11(5)(b)</a>, that are intended for consumption in raw or undercooked form and allowed as specified in paragraph <a title="40-7-1-.11(1)(d)" href="40-7-1-.11#40-7-1-.11(1)(d)">40-7-1-.11(1)(d)</a>, may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under <a title="40-7-1-.11(5)" href="40-7-1-.11#40-7-1-.11(5)">40-7-1-.11(5)</a>; or if they are frozen on the PREMISES as specified under <a title="40-7-1-.11(5)" href="40-7-1-.11#40-7-1-.11(5)">40-7-1-.11(5)</a> and records are retained as specified under <a title="40-7-1-.11(6)" href="40-7-1-.11#40-7-1-.11(6)">40-7-1-.11(6)</a>. </I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> WHOLE-MUSCLE, INTACT BEEF steaks that are intended for consumption in an undercooked form without a CONSUMER advisory as specified in <a title="40-7-1-.11(1)(c)" href="40-7-1-.11#40-7-1-.11(1)(c)">40-7-1-.11(1)(c)</a> shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Obtained from a FOOD PROCESSING PLANT that, upon request by the purchaser, packages the steaks and labels them to indicate that the steaks meet the definition of WHOLE-MUSCLE, INTACT BEEF,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Deemed acceptable by the DEPARTMENT based on other evidence, such as written buyer specifications or invoices, that indicates that the steaks meet the definition of WHOLE-MUSCLE, INTACT BEEF,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If individually cut in a FOOD ESTABLISHMENT: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(e)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cut from WHOLE-MUSCLE, INTACT BEEF that is labeled by a FOOD PROCESSING PLANT as specified in Subparagraph (e)1 of this section or identified as specified in Subparagraph (e)2 of this section,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(e)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepared so they remain intact,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(e)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If PACKAGED for undercooking in a FOOD ESTABLISHMENT, labeled as specified in Subparagraph (e)1 of this section or identified as specified in (e)2 of this section.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in LAW, including <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=317.2&amp;title=9#317.2(l)" target="_newtab">9 CFR 317.2(l)</a> and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=9&amp;title=9#" target="_newtab">9</a> CFR 381.125(b).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(1)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EGGS that have not been specifically treated to destroy all viable <B><I>Salmonellae</I></B> shall be labeled to include safe handling instructions as specified in LAW, including <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101.17&amp;title=21#101.17(h)" target="_newtab">21 CFR 101.17(h)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food in a Hermetically Sealed Container.</B>FOOD in a HERMETICALLY SEALED CONTAINER shall be obtained from a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Fluid Milk and Milk Products.</B> Fluid milk and milk products shall be obtained from sources that comply with GRADE A STANDARDS as specified in LAW.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Fish.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FISH that are received for sale or service shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(4)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Commercially and legally caught or harvested;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(4)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> APPROVED for sale or service.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> MOLLUSCAN SHELLFISH that are recreationally caught may not be received for sale or service.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Molluscan Shellfish.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> MOLLUSCAN SHELLFISH shall be obtained from sources according to LAW and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> MOLLUSCAN SHELLFISH received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wild Mushrooms.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, mushroom species picked in the wild shall not be offered for sale or service by a FOOD ESTABLISHMENT unless the FOOD ESTABLISHMENT has been APPROVED to do so.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>This section does not apply to:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(6)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Cultivated wild mushroom species that are grown, harvested, and processed in an operation that is regulated by the FOOD regulatory agency that has jurisdiction over the operation; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(6)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Wild mushroom species if they are in packaged form and are the product of a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Game Animals.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If GAME ANIMALS are received for sale or service they shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Commercially raised for FOOD <SUP>P</SUP> and: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raised, slaughtered, and processed under a voluntary inspection program that is conducted by the agency that has animal health jurisdiction,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under a routine inspection program conducted by a regulatory agency other than the agency that has animal health jurisdiction,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raised, slaughtered, and processed according to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)1.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> LAWS governing MEAT and POULTRY as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)1.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examination by an APPROVED veterinarian or veterinarian's designee;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under a voluntary inspection program administered by the USDA for game animals such as exotic animals - reindeer, elk, deer, antelope, water buffalo, or bison - that are "inspected and APPROVED" in accordance with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=352&amp;title=9#" target="_newtab">9 CFR 352</a> Exotic animals; voluntary inspection or rabbits that are "inspected and certified" in accordance with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=354&amp;title=9#" target="_newtab">9 CFR 354</a> voluntary inspection of rabbits and edible products thereof;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> As allowed by LAW, for wild GAME ANIMALS that are live-caught: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under a routine inspection program conducted by a regulatory agency such as the agency that has animal health jurisdiction, <SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Slaughtered and processed according to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)3.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> LAWS governing MEAT and POULTRY as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)3.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examination by an APPROVED veterinarian or veterinarian's designee;<SUP>P</SUP> or </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> As allowed by LAW, for field-dressed wild GAME ANIMALS under a routine inspection program that ensures the animals: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Receive a postmortem examination by an APPROVED veterinarian or veterinarian's designee,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Are field-dressed and transported according to requirements specified by the agency that has animal health jurisdiction and the agency that conducts the inspection program,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(a)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Are processed according to LAWS governing MEAT and POULTRY as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A GAME ANIMAL may not be received for sale or service if it is a species of wildlife that is listed in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=17&amp;title=50#" target="_newtab">50 CFR 17</a> Endangered and threatened wildlife and plants.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Processing of Deer in Retail Stores. The processing of deer in retail meat markets may be permitted if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD ESTABLISHMENT performing the processing submitted a VARIANCE to the DEPARTMENT, as required in <a title="40-7-1-.12(10)(f)" href="40-7-1-.12#40-7-1-.12(10)(f)">40-7-1-.12(10)(f)</a>, which was APPROVED.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Carcasses are skinned, eviscerated and head is removed prior to being brought into the facility.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Carcasses shall be examined for proper dressing, cleanliness and removal of severely bruised or wounded places.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Carcasses should be held separate from inspected MEATS with nothing stored underneath.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Processing operations shall be kept separate by time and distance from normal store processing activities.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(7)(c)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Facilities, EQUIPMENT and UTENSILS used shall be subject to a thorough cleaning and SANITIZATION subsequent to processing and prior to resuming normal store processing activities.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be at a temperature of 5&amp;deg;C (41&amp;deg;F) or below when received.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If a temperature other than 5&amp;deg;C (41&amp;deg;F) for a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD is specified in LAW governing its distribution, such as LAWS governing milk and MOLLUSCAN SHELLFISH, the FOOD may be received at the specified temperature</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(8)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw EGGS shall be received in refrigerated equipment that maintains an ambient air temperature of 7&amp;deg;C (45&amp;deg;F) or less.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(8)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked to a temperature and for a time specified under <a title="40-7-1-.11(1) - (3)" href="40-7-1-.11#40-7-1-.11(1) - (3)">40-7-1-.11(1) - (3)</a> and received hot shall be at a temperature of 57&amp;deg;C (135&amp;deg;F) or above.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(8)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(8)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Upon receipt, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be free of evidence of previous temperature abuse.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Additives.</B> FOOD may not contain unAPPROVED FOOD ADDITIVES or ADDITIVES that exceed amounts specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170&amp;title=21#" target="_newtab">21 CFR 170</a>- <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180&amp;title=21#" target="_newtab">180</a> relating to FOOD ADDITIVES, generally recognized as safe or prior sanctioned substances that exceed amounts specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=181&amp;title=21#" target="_newtab">21 CFR 181</a>- <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=186&amp;title=21#" target="_newtab">186</a>, substances that exceed amounts specified in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed provisions specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180&amp;title=40#" target="_newtab">40 CFR 180</a> Tolerances for pesticides chemicals in food, and exceptions.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Eggs.</B> EGGS shall be received clean and sound and may not exceed the RESTRICTED EGG tolerances for U.S. CONSUMER Grade B as specified in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56.200 <I>et seq.</I>, administered by the Agricultural Marketing Service of USDA.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Eggs and Milk Products, Pasteurized.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EGG PRODUCTS shall be obtained pasteurized.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Fluid and dry milk and milk products shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(11)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be obtained pasteurized;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(11)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with GRADE A STANDARDS as specified in LAW.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(11)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Frozen milk products, such as ice cream, shall be obtained pasteurized as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=135&amp;title=21#" target="_newtab">21 CFR 135</a> - Frozen desserts.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(11)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cheese shall be obtained pasteurized <I>unless alternative procedures to pasteurization are specified in the CFR, such as <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133&amp;title=21#" target="_newtab">21 CFR 133</a> - Cheeses and related cheese products, for curing certain cheese varieties.</I><SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Package Integrity.</B> FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ice.</B> Ice for use as a FOOD or a cooling medium shall be made from DRINKING WATER.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shucked Shellfish, Packaging and Identification.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(14)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw SHUCKED SHELLFISH shall be obtained in nonreturnable packages which bear a legible label that identifies the:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(14)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Name, address, and CERTIFICATION NUMBER of the shucker, packer or repacker of the MOLLUSCAN SHELLFISH;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(14)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The "sell by" or "best if used by" date for packages with a capacity of less than 1.89 L (one-half gallon) or the date shucked for packages with a capacity of 1.89 L (one-half gallon) or more.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(14)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A package of raw SHUCKED SHELLFISH that does not bear a label or which bears a label which does not contain all the information as specified under (a) of this section shall be subject to a hold order, as allowed by LAW, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d) Molluscan shellfish and/or O.C.G.A. § <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=26-2-38&amp;title=26#" target="_newtab">26-2-38</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shellstock Identification.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or DEALER that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (c) of this section, on the harvester's tag or label, the following information in the following order:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The date of harvesting,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The type and quantity of shellfish,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The following statement in bold, capitalized type: "This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days";<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (d) of this section, on each DEALER'S tag or label, the following information in the following order:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The DEALER'S name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The same information as specified for a harvester's tag under Subparagraphs (a)1(ii) - (iv) of this section,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(a)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The following statement in bold, capitalized type: "This tag is required to be attached until container is empty and thereafter kept on file for 90 days."<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A container of SHELLSTOCK that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under (a) of this section shall be subject to a hold order, as allowed by LAW, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d) and/or O.C.G.A. § <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=26-2-38&amp;title=26#" target="_newtab">26-2-38</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a place is provided on the harvester's tag or label for a DEALER's name, address, and CERTIFICATION NUMBER, the DEALER's information shall be listed first.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(15)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If the harvester's tag or label is designed to accommodate each DEALER's identification as specified under Subparagraphs (a)2(i) and (ii) of this section, individual DEALER tags or labels need not be provided.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shellstock, Condition.</B> When received by a FOOD ESTABLISHMENT, SHELLSTOCK shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or SHELLSTOCK with badly broken shells shall be discarded.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(17)">(17)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Juice Treated.</B> Pre-PACKAGED JUICE shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(17)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be obtained from a processor with a HACCP system as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=120&amp;title=21#" target="_newtab">21 CFR Part 120</a> Hazard Analysis and Critical Control (HACCP) Systems;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(17)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be obtained pasteurized or otherwise treated to attain a 5-log reduction of the most resistant microorganism of public health significance as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=120.24&amp;title=21#" target="_newtab">21 CFR Part 120.24</a> Process Controls.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)">(18)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Molluscan Shellfish, Original Container.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) - (d) of this section, MOLLUSCAN SHELLFISH may not be removed from the container in which they are received other than immediately before sale or preparation for service.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>For display purposes, SHELLSTOCK may be removed from the container in which they are received, displayed on drained ice, or held in a display container, and a quantity specified by a CONSUMER may be removed from the display or display container and provided to the CONSUMER if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The source of the SHELLSTOCK on display is identified as specified under <a title="40-7-1-.09(15)" href="40-7-1-.09#40-7-1-.09(15)">40-7-1-.09(15)</a> and recorded as specified under <a title="40-7-1-.09(19)" href="40-7-1-.09#40-7-1-.09(19)">40-7-1-.09(19)</a>; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The SHELLSTOCK are protected from contamination.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>SHUCKED SHELLFISH may be removed from the container in which they were received and held in a display container from which individual servings are dispensed upon a CONSUMER'S request if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The labeling information for the shellfish on display as specified under <a title="40-7-1-.09(14)" href="40-7-1-.09#40-7-1-.09(14)">40-7-1-.09(14)</a> is retained and correlated to the date when, or dates during which, the shellfish are sold or served; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The shellfish are protected from contamination.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>SHUCKED SHELLFISH may be removed from the container in which they were received and repacked in CONSUMER self-service containers where allowed by LAW if: </I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The labeling information for the shellfish is on each CONSUMER self-service container as specified under <a title="40-7-1-.09(14)" href="40-7-1-.09#40-7-1-.09(14)">40-7-1-.09(14)</a> and <a title="40-7-1-.13(3)(a) and (b)1 - 5" href="40-7-1-.13#40-7-1-.13(3)(a) and (b)1 - 5">40-7-1-.13(3)(a) and (b)1 - 5</a>;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The labeling information as specified under <a title="40-7-1-.09(14)" href="40-7-1-.09#40-7-1-.09(14)">40-7-1-.09(14)</a> is retained and correlated with the date when, or dates during which, the shellfish are sold or served;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The labeling information and dates specified under Subparagraph (d)2 of this section are maintained for 90 days; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(18)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The shellfish are protected from contamination.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(19)">(19)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shellstock, Maintaining Identification.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(19)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under Subparagraph (c)2 of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(19)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label.<SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(19)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for ninety (90) calendar days from the date that is recorded on the tag or label, as specified under (b) of this section, by:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(19)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under (b) of this section;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(19)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If SHELLSTOCK are removed from its tagged or labeled container: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(19)(c)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Preserving source identification by using a record keeping system as specified under Subparagraph (c)1 of this section,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.09(19)(c)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.10" name="40-7-1-.10" title="40-7-1-.10">Rule 40-7-1-.10 Food: Protection from Contamination after Receiving</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preventing Contamination from Hands.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD EMPLOYEES shall wash their hands as specified under <a title="40-7-1-.05(2)" href="40-7-1-.05#40-7-1-.05(2)">40-7-1-.05(2)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except when washing fruits and vegetables as specified under <a title="40-7-1-.10(7)" href="40-7-1-.10#40-7-1-.10(7)">40-7-1-.10(7)</a> or as specified in (d) and (e) of this section</I>, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraph (b) of this section does not apply to a FOOD EMPLOYEE that contacts exposed, READY-TO-EAT FOOD with bare hands at the time the READY-TO-EAT FOOD is being added as an ingredient to a FOOD that:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Contains a raw animal FOOD and is to be cooked in the FOOD ESTABLISHMENT to heat all parts of the FOOD to the minimum temperatures specified in <a title="40-7-1-.11(1)(a) - (b)" href="40-7-1-.11#40-7-1-.11(1)(a) - (b)">40-7-1-.11(1)(a) - (b)</a> or <a title="40-7-1-.11(2)" href="40-7-1-.11#40-7-1-.11(2)">40-7-1-.11(2)</a>; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Does not contain a raw animal FOOD but is to be cooked in the FOOD ESTABLISHMENT to heat all parts of the FOOD to a temperature of at least 63&amp;deg;C (145&amp;deg;F).</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>FOOD EMPLOYEES not serving a HIGHLY SUSCEPTIBLE POPULATION may contact exposed, READY-TO-EAT FOOD with their bare hands if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The LICENSE HOLDER obtains prior APPROVAL from the DEPARTMENT;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Written procedures are maintained in the FOOD ESTABLISHMENT and made available to the DEPARTMENT upon request that include:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>For each bare hand contact procedure, a listing of the specific READY-TO-EAT FOODS that are touched by bare hands,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under <a title="40-7-1-.26(7)" href="40-7-1-.26#40-7-1-.26(7)">40-7-1-.26(7)</a>, <a title="40-7-1-.26(12)" href="40-7-1-.26#40-7-1-.26(12)">40-7-1-.26(12)</a>, <a title="40-7-1-.26(15)" href="40-7-1-.26#40-7-1-.26(15)">40-7-1-.26(15)</a>, <a title="40-7-1-.32(2)" href="40-7-1-.32#40-7-1-.32(2)">40-7-1-.32(2)</a>, <a title="40-7-1-.32(3)" href="40-7-1-.32#40-7-1-.32(3)">40-7-1-.32(3)</a>, and <a title="40-7-1-.32(5)" href="40-7-1-.32#40-7-1-.32(5)">40-7-1-.32(5)</a>, are in an easily accessible location and in close proximity to the work station where the bare hand contact procedure is conducted;</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A written EMPLOYEE health policy that details how the FOOD ESTABLISHMENT complies with <a title="40-7-1-.04(1) - (3)" href="40-7-1-.04#40-7-1-.04(1) - (3)">40-7-1-.04(1) - (3)</a> including:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Documentation that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through FOOD as specified under <a title="40-7-1-.04(1)(a)" href="40-7-1-.04#40-7-1-.04(1)(a)">40-7-1-.04(1)(a)</a>,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Documentation that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge their responsibilities as specified under <a title="40-7-1-.04(1)(e) and (f)" href="40-7-1-.04#40-7-1-.04(1)(e) and (f)">40-7-1-.04(1)(e) and (f)</a>, and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Documentation that the PERSON IN CHARGE acknowledges the responsibilities as specified under <a title="40-7-1-.04(1)(b), (c) and (d)" href="40-7-1-.04#40-7-1-.04(1)(b), (c) and (d)">40-7-1-.04(1)(b), (c) and (d)</a>, and <a title="40-7-1-.04(2) - (3)" href="40-7-1-.04#40-7-1-.04(2) - (3)">40-7-1-.04(2) - (3)</a>;</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Documentation that FOOD EMPLOYEES acknowledge that they have received training in:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The RISKS of contacting the specific READY-TO-EAT FOODS with bare hands,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Proper handwashing as specified under <a title="40-7-1-.05(2)" href="40-7-1-.05#40-7-1-.05(2)">40-7-1-.05(2)</a>,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>When to wash their hands as specified under <a title="40-7-1-.05(3)" href="40-7-1-.05#40-7-1-.05(3)">40-7-1-.05(3)</a>,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Where to wash their hands as specified under <a title="40-7-1-.05(4)" href="40-7-1-.05#40-7-1-.05(4)">40-7-1-.05(4)</a></I>,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)4.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Proper fingernail maintenance as specified under <a title="40-7-1-.05(6)" href="40-7-1-.05#40-7-1-.05(6)">40-7-1-.05(6)</a></I>,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)4.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Prohibition of jewelry as specified under <a title="40-7-1-.05(7)" href="40-7-1-.05#40-7-1-.05(7)">40-7-1-.05(7)</a>, and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)4.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Good hygienic practices as specified under <a title="40-7-1-.06(1) - (2)" href="40-7-1-.06#40-7-1-.06(1) - (2)">40-7-1-.06(1) - (2)</a>;</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Documentation that hands are washed before FOOD preparation and as necessary to prevent cross contamination by FOOD EMPLOYEES as specified under <a title="40-7-1-.05(1) - (4)" href="40-7-1-.05#40-7-1-.05(1) - (4)">40-7-1-.05(1) - (4)</a> during all hours of operation when the specific READY-TO-EAT FOODS are prepared;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Documentation that FOOD EMPLOYEES contacting READY-TO-EAT FOOD with bare hands use two or more of the following control measures to provide additional safeguards to HAZARDS associated with bare hand contact:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Double handwashing,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Nail brushes,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)6.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A hand antiseptic after handwashing as specified under <a title="40-7-1-.05(5)" href="40-7-1-.05#40-7-1-.05(5)">40-7-1-.05(5)</a>,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)6.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Incentive programs such as paid sick leave that assist or encourage FOOD EMPLOYEES not to work when they are ill, or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)6.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Other control measures APPROVED by the DEPARTMENT; and</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(1)(e)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Documentation that corrective action is taken when Subparagraphs (e)1 - 6 of this section are not followed.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preventing Contamination When Tasting.</B> A FOOD EMPLOYEE may not use a UTENSIL more than once to taste FOOD that is to be sold or served.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Packaged and Unpackaged Food - Separation, Packaging, and Segregation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD shall be protected from cross contamination by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in 1(iii) below, separating raw animal FOODS during storage, preparation, holding, and display from: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked READY-TO-EAT FOOD;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Fruits and vegetables before they are washed;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>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.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except when combined as ingredients</I>, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using separate EQUIPMENT for each type,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Preparing each type of FOOD at different times or in separate areas;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning EQUIPMENT and UTENSILS as specified under <a title="40-7-1-.21(2)(a)" href="40-7-1-.21#40-7-1-.21(2)(a)">40-7-1-.21(2)(a)</a> and SANITIZING as specified under <a title="40-7-1-.22(3)" href="40-7-1-.22#40-7-1-.22(3)">40-7-1-.22(3)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under Subparagraph <a title="40-7-1-.12(5)(b)2" href="40-7-1-.12#40-7-1-.12(5)(b)2">40-7-1-.12(5)(b)2</a> and in (b) of this section, storing the FOOD in packages covered containers, or wrappings;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under <a title="40-7-1-.33(4)" href="40-7-1-.33#40-7-1-.33(4)">40-7-1-.33(4)</a>; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(a)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Separating fruits and vegetables, before they are washed as specified under <a title="40-7-1-.10(7)" href="40-7-1-.10#40-7-1-.10(7)">40-7-1-.10(7)</a> from READY-TO-EAT FOOD.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Subparagraph (a)4 of this section does not apply to:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>PRIMAL CUTS, quarters, or sides of raw MEAT or slab bacon that are hung on clean, SANITIZED hooks or placed on clean, SANITIZED racks;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Whole, uncut, processed MEATS such as country hams and smoked or cured sausages that are placed on clean, SANITIZED racks;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>FOOD being cooled as specified under Subparagraph <a title="40-7-1-.12(5)(b)2" href="40-7-1-.12#40-7-1-.12(5)(b)2">40-7-1-.12(5)(b)2</a>; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(3)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>SHELLSTOCK.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Storage Containers, Identified with Common Name of Food.</B><I>Except for containers holding FOOD that can be readily and unmistakably recognized, such as dry pasta</I>, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar, shall be identified with the common name of the FOOD.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes.</B> Pasteurized EGGS or EGG PRODUCTS shall be substituted for raw EGGS in the preparation of FOODS such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and EGG-fortified BEVERAGES that are not:<SUP>P</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked as specified under Subparagraphs <a title="40-7-1-.11(1)(a)1 or 2" href="40-7-1-.11#40-7-1-.11(1)(a)1 or 2">40-7-1-.11(1)(a)1 or 2</a>;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Included in <a title="40-7-1-.11(1)(d)" href="40-7-1-.11#40-7-1-.11(1)(d)">40-7-1-.11(1)(d)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Protection from Unapproved Additives.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD shall be protected from contamination that may result from the addition of, as specified in <a title="40-7-1-.09(9)" href="40-7-1-.09#40-7-1-.09(9)">40-7-1-.09(9)</a>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(6)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Unsafe or unAPPROVED FOOD or COLOR ADDITIVES;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(6)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Unsafe or unAPPROVED levels of APPROVED FOOD and COLOR ADDITIVES.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD EMPLOYEE may not: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(6)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Apply sulfiting agents to fresh fruits and vegetables intended for raw consumption or to a FOOD considered to be a good source of vitamin B<SUB>1</SUB>;<SUP>P</SUP> or </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(6)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except for grapes</I>, serve or sell FOOD specified under Subparagraph (b)1 of this section that is treated with sulfiting agents before receipt by the FOOD ESTABLISHMENT.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Washing Fruits and Vegetables.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except as specified in (b) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption</I>, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Fruits and vegetables may be washed by using chemicals as specified under <a title="40-7-1-.36(6)" href="40-7-1-.36#40-7-1-.36(6)">40-7-1-.36(6)</a></I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Devices used for on-site generation of chemicals meeting the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=173.315&amp;title=21#" target="_newtab">21 CFR 173.315</a>, Chemicals used in the washing or to assist in the peeling of fruits and vegetables, for the washing of raw, whole fruits and vegetables shall be used in accordance with the manufacturer's instructions.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ice Used as Exterior Coolant, Prohibited as Ingredient.</B> After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage or Display of Food in Contact with Water or Ice.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (c) and (d) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(9)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(9)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Raw poultry and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Contact with Equipment and Utensils.</B> FOOD shall only contact surfaces of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT and UTENSILS that are cleaned as specified under <a title="40-7-1-.21(1) - (10)" href="40-7-1-.21#40-7-1-.21(1) - (10)">40-7-1-.21(1) - (10)</a> of these Regulations and SANITIZED as specified under <a title="40-7-1-.22(1) - (3)" href="40-7-1-.22#40-7-1-.22(1) - (3)">40-7-1-.22(1) - (3)</a> of these Regulations;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SINGLE-SERVICE and SINGLE-USE ARTICLES;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(10)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> LINENS, such as cloth napkins, as specified under <a title="40-7-1-.10(12)" href="40-7-1-.10#40-7-1-.10(12)">40-7-1-.10(12)</a> that are laundered as specified under <a title="40-7-1-.23(1) - (5)" href="40-7-1-.23#40-7-1-.23(1) - (5)">40-7-1-.23(1) - (5)</a> of these Regulations.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>In-Use Utensils, Between-Use Storage.</B> During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (b) of this section, in the FOOD with their handles above the top of the FOOD and the container;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(11)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under <a title="40-7-1-.21(1)" href="40-7-1-.21#40-7-1-.21(1)">40-7-1-.21(1)</a> and <a title="40-7-1-.22(2)" href="40-7-1-.22#40-7-1-.22(2)">40-7-1-.22(2)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(11)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(11)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(11)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a container of water if the water is maintained at a temperature of at least 57&amp;deg;C (135&amp;deg;F) and the container is cleaned at a frequency specified under Subparagraph <a title="40-7-1-.21(1)(d)7" href="40-7-1-.21#40-7-1-.21(1)(d)7">40-7-1-.21(1)(d)7</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Linens and Napkins, Use Limitation.</B> LINENS, such as cloth napkins, may not be used in contact with FOOD <I>unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wiping Cloths, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintained dry; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Used for no other purpose.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Held between uses in a chemical sanitizer solution at a concentration specified under <a title="40-7-1-.20(14)" href="40-7-1-.20#40-7-1-.20(14)">40-7-1-.20(14)</a>; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Laundered daily as specified under <a title="40-7-1-.23(2)(d)" href="40-7-1-.23#40-7-1-.23(2)(d)">40-7-1-.23(2)(d)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (b)1 of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Containers of chemical sanitizing solutions specified in Subparagraph (b)1 of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(13)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SINGLE-USE disposable sanitizer wipes shall be used in accordance with EPA-APPROVED manufacturer's label use instructions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Gloves, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(14)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(14)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (c) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under <a title="40-7-1-.11(1) - (9)" href="40-7-1-.11#40-7-1-.11(1) - (9)">40-7-1-.11(1) - (9)</a> such as frozen FOOD or a PRIMAL CUT of MEAT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(14)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(14)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cloth gloves may not be used in direct contact with FOOD <I>unless the FOOD is subsequently cooked as required under <a title="40-7-1-.11(1) - (9)" href="40-7-1-.11#40-7-1-.11(1) - (9)">40-7-1-.11(1) - (9)</a> such as frozen FOOD or a PRIMAL CUT of MEAT.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using Clean Tableware for Second Portions and Refills.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(15)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except for refilling a CONSUMER'S drinking cup or container without contact between the pouring UTENSIL and the lip-contact area of the drinking cup or container, FOOD EMPLOYEES may not use TABLEWARE, including SINGLE-SERVICE ARTICLES, soiled by the CONSUMER, to provide second portions or refills.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(15)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (c) of this section, self-service CONSUMERS may not be allowed to use soiled TABLEWARE, including SINGLE-SERVICE ARTICLES, to obtain additional FOOD from the display and serving EQUIPMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(15)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Drinking cups and containers may be reused by self-service CONSUMERS if refilling is a contamination-free process as specified under <a title="40-7-1-.17(16)(a), (b), and (d)" href="40-7-1-.17#40-7-1-.17(16)(a), (b), and (d)">40-7-1-.17(16)(a), (b), and (d)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Refilling Returnables.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) - (e) of this section, empty containers returned to a FOOD ESTABLISHMENT for cleaning and refilling with FOOD shall be cleaned and refilled in a regulated FOOD PROCESSING PLANT.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A take-home FOOD container returned to a FOOD ESTABLISHMENT may be refilled at a FOOD ESTABLISHMENT with FOOD if the FOOD container is:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Designed and constructed for reuse and in accordance with the requirements specified under <a title="40-7-1-.16(1) - (10)" href="40-7-1-.16#40-7-1-.16(1) - (10)">40-7-1-.16(1) - (10)</a> and <a title="40-7-1-.17(1) - (37)" href="40-7-1-.17#40-7-1-.17(1) - (37)">40-7-1-.17(1) - (37)</a>;</I><SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>One that was initially provided by the FOOD ESTABLISHMENT to the CONSUMER, either empty or filled with FOOD by the FOOD ESTABLISHMENT, for the purpose of being returned for reuse;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Returned to the FOOD ESTABLISHMENT by the CONSUMER after use;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Subject to the following steps before being refilled with FOOD:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(b)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Cleaned as specified under <a title="40-7-1-.21(1) - (10)" href="40-7-1-.21#40-7-1-.21(1) - (10)">40-7-1-.21(1) - (10)</a> of these Regulations,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(b)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Sanitized as specified under <a title="40-7-1-.22(1) - (3)" href="40-7-1-.22#40-7-1-.22(1) - (3)">40-7-1-.22(1) - (3)</a> of these Regulations;</I><SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(b)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Visually inspected by a FOOD EMPLOYEE to verify that the container, as returned, meets the requirements specified under <a title="40-7-1-.16(1) - (10)" href="40-7-1-.16#40-7-1-.16(1) - (10)">40-7-1-.16(1) - (10)</a> and <a title="40-7-1-.17(1) - (37)" href="40-7-1-.17#40-7-1-.17(1) - (37)">40-7-1-.17(1) - (37)</a>.</I><SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A take-home FOOD container returned to a FOOD ESTABLISHMENT may be refilled at a FOOD ESTABLISHMENT with BEVERAGE if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The BEVERAGE is not a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The design of the container and of the rinsing EQUIPMENT and the nature of the BEVERAGE, when considered together, allow effective cleaning at home or in the FOOD ESTABLISHMENT;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Facilities for rinsing before refilling returned containers with fresh, hot water that is under pressure and not recirculated are provided as part of the dispensing system;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The CONSUMER-owned container returned to the FOOD ESTABLISHMENT for refilling is refilled for sale or service only to the same CONSUMER; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The container is refilled by:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(c)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>An EMPLOYEE of the FOOD ESTABLISHMENT, or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(c)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The owner of the container if the BEVERAGE system includes a contamination-free transfer process as specified under <a title="40-7-1-.17(16)(a), (b), and (d)" href="40-7-1-.17#40-7-1-.17(16)(a), (b), and (d)">40-7-1-.17(16)(a), (b), and (d)</a> that cannot be bypassed by the container owner.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>CONSUMER-owned, personal take-out BEVERAGE containers, such as thermally insulated bottles, nonspill coffee cups, and promotional BEVERAGE glasses, may be refilled by EMPLOYEES or the CONSUMER if refilling is a contamination-free process as specified under <a title="40-7-1-.17(16)(a), (b), and (d)" href="40-7-1-.17#40-7-1-.17(16)(a), (b), and (d)">40-7-1-.17(16)(a), (b), and (d)</a>.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(16)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>CONSUMER-owned containers that are not FOOD-specific may be filled at a water VENDING MACHINE or system.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(17)">(17)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Storage.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(17)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) and (c) of this section, FOOD shall be protected from contamination by storing the FOOD: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(17)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a clean, dry location;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(17)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Where it is not exposed to splash, dust, or other contamination; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(17)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 15 cm (6 inches) above the floor.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(17)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under <a title="40-7-1-.17(35)" href="40-7-1-.17#40-7-1-.17(35)">40-7-1-.17(35)</a>.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(17)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)">(18)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Storage, Prohibited Areas.</B> FOOD may not be stored: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In locker rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In toilet rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In dressing rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In garbage rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In mechanical rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under sewer lines that are not shielded to intercept potential drips;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under open stairwells; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(18)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under other sources of contamination.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(19)">(19)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vended Time/Temperature Control for Safety Food, Original Container.</B> TIME/TEMPERATURE CONTROL FOR SAFETY FOOD dispensed through a VENDING MACHINE shall be in the PACKAGE in which it was placed at the FOOD ESTABLISHMENT or FOOD PROCESSING PLANT at which it was prepared.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(20)">(20)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Preparation.</B> During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(21)">(21)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Display.</B><I>Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption</I>, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(22)">(22)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Condiments, Protection.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(22)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected FOOD displays provided with the proper UTENSILS, original containers designed for dispensing, or individual PACKAGES or portions.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(22)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Condiments at a VENDING MACHINE LOCATION shall be in individual PACKAGES or provided in dispensers that are filled at an APPROVED location, such as the FOOD ESTABLISHMENT that provides FOOD to the VENDING MACHINE LOCATION, a FOOD PROCESSING PLANT that is regulated by the agency that has jurisdiction over the operation, or a properly equipped facility that is located on the site of the VENDING MACHINE LOCATION.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(23)">(23)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Consumer Self-Service Operations.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(23)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service.<SUP>P</SUP><I>This paragraph does not apply to:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(23)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>CONSUMER self-service of READY-TO-EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(23)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Ready-to-cook individual portions for immediate cooking and consumption on the PREMISES such as CONSUMER-cooked MEATS or CONSUMER-selected ingredients for Mongolian barbecue; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(23)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Raw, frozen, shell-on shrimp, or lobster.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(23)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(23)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> CONSUMER self-service operations such as buffets and salad bars shall be monitored by FOOD EMPLOYEES trained in safe operating procedures.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(24)">(24)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Returned Food and Re-Service of Food.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(24)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may not be offered as FOOD for human consumption.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(24)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A container of FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may be RE-SERVED from one CONSUMER to another if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(24)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The FOOD is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(24)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The FOOD, such as crackers, salt, or pepper, is in an unopened original PACKAGE and is maintained in sound condition.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.10(25)">(25)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Miscellaneous Sources of Contamination.</B> FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts <a title="40-7-1-.10(1) - (24)" href="40-7-1-.10#40-7-1-.10(1) - (24)">40-7-1-.10(1) - (24)</a>.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.11" name="40-7-1-.11" title="40-7-1-.11">Rule 40-7-1-.11 Food: Destruction of Organisms of Public Health Concern</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Raw Animal Foods.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (b) and in (c) and (d) of this section, raw animal FOODS such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> 63&amp;deg;C (145&amp;deg;F) or above for fifteen (15) seconds for:<SUP>P</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw EGGS that are broken and prepared in response to a CONSUMER'S order and for immediate service,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under Subparagraphs (a)2 and (a)3 and (b), and in (c) of this section, FISH and INTACT MEAT including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph <a title="40-7-1-.09(7)(a)1" href="40-7-1-.09#40-7-1-.09(7)(a)1">40-7-1-.09(7)(a)1</a> and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph <a title="40-7-1-.09(7)(a)2" href="40-7-1-.09#40-7-1-.09(7)(a)2">40-7-1-.09(7)(a)2</a>;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> 68&amp;deg;C (155&amp;deg;F) for seventeen (17) seconds or the temperature specified in the following chart that corresponds to the holding time for RATITES, MECHANICALLY TENDERIZED, and INJECTED MEATS; the following if they are COMMINUTED: FISH, MEAT, GAME ANIMALS commercially raised for FOOD as specified under Subparagraph <a title="40-7-1-.09(7)(a)1" href="40-7-1-.09#40-7-1-.09(7)(a)1">40-7-1-.09(7)(a)1</a>, and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph <a title="40-7-1-.09(7)(a)2" href="40-7-1-.09#40-7-1-.09(7)(a)2">40-7-1-.09(7)(a)2</a>; and raw EGGS that are not prepared as specified under Subparagraph (a)1(i) of this section:<SUP>P</SUP><P> <TABLE border="1"> <TBODY> <TR> <TD bgcolor="#A4A4A4" align="center" rowspan="1" colspan="1"> <P align="center"><B>Minimum Temperature &amp;deg;C (&amp;deg;F)</B></P> </TD> <TD bgcolor="#A4A4A4" align="center" rowspan="1" colspan="1"> <P align="center"><B>Minimum Time</B></P> </TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> <P align="center">63 (145)</P> </TD> <TD align="center" rowspan="1" colspan="1"> <P align="center">3 minutes</P> </TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> <P align="center">66 (150)</P> </TD> <TD align="center" rowspan="1" colspan="1"> <P align="center">1 minute</P> </TD> </TR> <TR> <TD style="style=" valign="middle" align="center" rowspan="1" colspan="1"> <P align="center">70 (158)</P> </TD> <TD align="center" rowspan="1" colspan="1"> <P align="center">&lt; 1 second "instantaneous"</P> </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> 74&amp;deg;C (165&amp;deg;F) or above for &lt; 1 second (instantaneous) for POULTRY, BALUTS, wild GAME ANIMALS as specified under Subparagraphs <a title="40-7-1-.09(7)(a)3 and 4" href="40-7-1-.09#40-7-1-.09(7)(a)3 and 4">40-7-1-.09(7)(a)3 and 4</a>, stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES, or stuffing containing FISH, MEAT, POULTRY, or RATITES.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Whole MEAT roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham shall be cooked: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> As specified in the following chart, to heat all parts of the FOOD to a temperature and for the holding time that corresponds to that temperature:<SUP>P</SUP><P> <TABLE border="1"> <THEAD> <TR> <TH rowspan="1" colspan="1">Temperature &amp;deg;C (&amp;deg;F)</TH> <TH rowspan="1" colspan="1">Time<SUP>1</SUP> in Minutes</TH> </TR> </THEAD> <TBODY align="center" valign="middle"> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>Temperature &amp;deg;C (&amp;deg;F)</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>Time<SUP>1</SUP> in Minutes</B></P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">54.4 (130)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">112</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">55.0 (131)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">89</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">56.1 (133)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">56</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">57.2 (135)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">36</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">57.8 (136)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">28</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center"> 58.9 (138)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">18</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">60.0 (140)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">12</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">61.1 (142)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">8</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">62.2 (144)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">5</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">62.8 (145)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">4</P> </TD> </TR> </TBODY> </TABLE> </P> <P> <TABLE border="1"> <TBODY> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>Temperature &amp;deg;C (&amp;deg;F)</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>Time<SUP>1</SUP> in Seconds</B></P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">63.9 (147)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">134</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">65.0 (149)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">85</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">66.1 (151)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">54</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">67.2 (153)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">34</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">68.3 (155)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">22</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">69.4 (157)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">14</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center">70.0 (158)</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">0</P> </TD> </TR> </TBODY> </TABLE> </P> <P><SUP>1.</SUP><I>Holding time may include postoven heat rise.</I></P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature:<SUP>Pf</SUP><P><B>Oven Temperature Based on Roast Weight</B></P> <P> <TABLE border="1"> <TBODY> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>Oven Type</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>Less than 4.5 kg (10 lbs)</B></P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"><B>4.5 kg (10 lbs) or More</B></P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center"><B>Still Dry</B></P> </TD> <TD rowspan="1" colspan="1"> <P align="center">177&amp;deg;C (350&amp;deg;F) or more</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">121&amp;deg;C (250&amp;deg;F) or more</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center"><B>Convection</B></P> </TD> <TD rowspan="1" colspan="1"> <P align="center">163&amp;deg;C (325&amp;deg;F) or more</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">121&amp;deg;C (250&amp;deg;F) or more</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P align="center"><B>High Humidity<SUP>1</SUP></B></P> </TD> <TD rowspan="1" colspan="1"> <P align="center">121&amp;deg;C (250&amp;deg;F) or less</P> </TD> <TD rowspan="1" colspan="1"> <P align="center">121&amp;deg;C (250&amp;deg;F) or less</P> </TD> </TR> </TBODY> </TABLE> </P> <P><SUP>1</SUP>Relative humidity greater than 90% for at least one (1) hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity.</P> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A raw or undercooked WHOLE-MUSCLE, INTACT BEEF steak may be served or offered for sale in a READY-TO-EAT form if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The FOOD ESTABLISHMENT serves a population that is not a HIGHLY SUSCEPTIBLE POPULATION,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The steak is labeled to indicate that it meets the definition of "WHOLE-MUSCLE, INTACT BEEF" as specified under <a title="40-7-1-.09(1)(e)" href="40-7-1-.09#40-7-1-.09(1)(e)">40-7-1-.09(1)(e)</a>, and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The steak is cooked on both the top and bottom to a surface temperature of 63&amp;deg;C (145&amp;deg;F) or above and a cooked color change is achieved on all external surfaces.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A raw animal FOOD such as raw EGG, raw FISH, raw-marinated FISH, raw MOLLUSCAN SHELLFISH, or steak tartare; or a partially cooked FOOD such as lightly cooked FISH, soft cooked EGGS, or rare MEAT other than WHOLE-MUSCLE, INTACT BEEF steaks as specified in (c) of this section, may be served or offered for sale upon CONSUMER request or selection in a READY-TO-EAT form if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The FOOD ESTABLISHMENT serves a population that is not a HIGHLY SUSCEPTIBLE POPULATION;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The FOOD, if served or offered for service by CONSUMER selection from a children's menu, does not contain COMMINUTEDMEAT:</I><SUP>Pf</SUP><I> and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The CONSUMER is informed as specified under <a title="40-7-1-.13(5)" href="40-7-1-.13#40-7-1-.13(5)">40-7-1-.13(5)</a> that to ensure its safety, the FOOD should be cooked as specified under (a) or (b) of this section; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The DEPARTMENT grants a VARIANCE from (a) or (b) of this section as specified in <a title="40-7-1-.38(3)" href="40-7-1-.38#40-7-1-.38(3)">40-7-1-.38(3)</a> based on a HACCP PLAN that:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(d)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Is submitted by the LICENSE HOLDER and APPROVED as specified under <a title="40-7-1-.38(4)" href="40-7-1-.38#40-7-1-.38(4)">40-7-1-.38(4)</a>,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(d)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe FOOD, and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(1)(d)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Verifies that EQUIPMENT and procedures for FOOD preparation and training of FOOD EMPLOYEES at the FOOD ESTABLISHMENT meet the conditions of the VARIANCE.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Microwave Cooking.</B> Raw animal FOODS cooked in a microwave oven shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Covered to retain surface moisture;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Heated to a temperature of at least 74&amp;deg;C (165&amp;deg;F) in all parts of the FOOD;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Allowed to stand covered for two (2) minutes after cooking to obtain temperature equilibrium.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Plant Food Cooking for Hot Holding.</B> PLANT FOOD that are cooked for hot holding shall be cooked to a temperature of 57&amp;deg;C (135&amp;deg;F).<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Non-Continuous Cooking of Raw Animal Foods.</B> Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Subject to an initial heating process that is no longer than sixty (60) minutes in duration;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under <a title="40-7-1-.12(4)(a)" href="40-7-1-.12#40-7-1-.12(4)(a)">40-7-1-.12(4)(a)</a>;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After cooling, held frozen or cold, as specified for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under <a title="40-7-1-.12(6)(a)2" href="40-7-1-.12#40-7-1-.12(6)(a)2">40-7-1-.12(6)(a)2</a>;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under <a title="40-7-1-.11(1)(a) - (c)" href="40-7-1-.11#40-7-1-.11(1)(a) - (c)">40-7-1-.11(1)(a) - (c)</a>;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under <a title="40-7-1-.12(4)(a)" href="40-7-1-.12#40-7-1-.12(4)(a)">40-7-1-.12(4)(a)</a> if not either hot held as specified under <a title="40-7-1-.12(6)(a)" href="40-7-1-.12#40-7-1-.12(6)(a)">40-7-1-.12(6)(a)</a>, served immediately, or held using time as a public health control as specified under <a title="40-7-1-.12(9)" href="40-7-1-.12#40-7-1-.12(9)">40-7-1-.12(9)</a> after complete cooking;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepared and stored according to written procedures that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Have obtained prior APPROVAL from the DEPARTMENT;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Are maintained in the FOOD ESTABLISHMENT and are available to the DEPARTMENT upon request;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(f)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describe how the requirements specified under (a) - (e) of this Section are to be monitored and documented by the LICENSE HOLDER and the corrective actions to be taken if the requirements are not met;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(f)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under (d) of this section prior to being offered for sale or service;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(4)(f)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describe how the FOODS, after initial heating but prior to cooking as specified under (d) of this section, are to be separated from READY-TO-EAT FOODS as specified under <a title="40-7-1-.10(3)(a)" href="40-7-1-.10#40-7-1-.10(3)(a)">40-7-1-.10(3)(a)</a>.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Parasite Destruction.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Frozen and stored at a temperature of -20&amp;deg;C (-4&amp;deg;F) or below for a minimum of 168 hours (7 days) in a freezer;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Frozen at -35&amp;deg;C (-31&amp;deg;F) or below until solid and stored at -35&amp;deg;C (-31&amp;deg;F) or below for a minimum of 15 hours;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Frozen at -35&amp;deg;C (-31&amp;deg;F) or below until solid and stored at -20&amp;deg;C (-4&amp;deg;F) or below for a minimum of 24 hours.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraph (a) of this section does not apply to:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>MOLLUSCAN SHELLFISH</I>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A scallop product consisting only of the shucked adductor muscle;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Tuna of the species Thunnusalalunga, Thunnusalbacares (Yellowfin tuna), Thunnusatlanticus, Thunnusmaccoyii (Bluefin tuna, Southern), Thunnusobesus (Bigeye tuna), or Thunnusthynnus (Bluefin tuna, Northern); or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Aquacultured FISH, such as salmon, that:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If raised in open water, are raised in net-pens, or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Are raised in land-based operations such as ponds or tanks, and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(5)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>FISH eggs that have been removed from the skein and rinsed</I>. </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Records, Creation and Retention.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in <a title="40-7-1-.11(5)(b) and (b)" href="40-7-1-.11#40-7-1-.11(5)(b) and (b)">40-7-1-.11(5)(b) and (b)</a> of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for ninety (90) calendar days beyond the time of service or sale of the FISH.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under <a title="40-7-1-.11(5)" href="40-7-1-.11#40-7-1-.11(5)">40-7-1-.11(5)</a> may substitute for the records specified under (a) of this section.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(6)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph <a title="40-7-1-.11(5)(b)4" href="40-7-1-.11#40-7-1-.11(5)(b)4">40-7-1-.11(5)(b)4</a>, a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph <a title="40-7-1-.11(5)(b)4" href="40-7-1-.11#40-7-1-.11(5)(b)4">40-7-1-.11(5)(b)4</a> shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for ninety (90) calendar days beyond the time of service or sale of the FISH.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preparation for Immediate Service.</B> Cooked and refrigerated FOOD that is prepared for immediate service in response to an individual CONSUMER order, such as a roast beef sandwich au jus, may be served at any temperature.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Reheating for Hot Holding.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (b) and (c) and in (e) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74&amp;deg;C (165&amp;deg;F) for fifteen (15) seconds.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (c) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74&amp;deg;C (165&amp;deg;F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for two (2) minutes after reheating.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(8)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57&amp;deg;C (135&amp;deg;F) when being reheated for hot holding.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(8)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reheating for hot holding as specified under (a) - (c) of this section shall be done rapidly and the time the FOOD is between 5&amp;deg;C (41&amp;deg;F) and the temperatures specified under (a) - (c) of this section may not exceed two (2) hours.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(8)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Remaining unsliced portions of MEAT roasts that are cooked as specified under <a title="40-7-1-.11(1)(b)" href="40-7-1-.11#40-7-1-.11(1)(b)">40-7-1-.11(1)(b)</a> may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under <a title="40-7-1-.11(1)(b)" href="40-7-1-.11#40-7-1-.11(1)(b)">40-7-1-.11(1)(b)</a>.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Treating Juice.</B> JUICE PACKAGED in a FOOD ESTABLISHMENT shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Treated under a HACCP PLAN as specified in <a title="40-7-1-.39(4)" href="40-7-1-.39#40-7-1-.39(4)">40-7-1-.39(4)</a> to attain a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(9)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> As specified under <a title="40-7-1-.13(3)" href="40-7-1-.13#40-7-1-.13(3)">40-7-1-.13(3)</a>,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.11(9)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> As specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101.17&amp;title=21#101.17(g)" target="_newtab">21 CFR 101.17(g)</a> Food labeling, warning, notice, and safe handling statements, JUICES that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens with the following, "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.12" name="40-7-1-.12" title="40-7-1-.12">Rule 40-7-1-.12 Food: Limitation of Grow of Organisms of Public Health Concern</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Frozen Food.</B> Stored frozen FOODS shall be maintained frozen.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Time/Temperature Control for Safety Food, Slacking.</B> Frozen TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is SLACKED to moderate the temperature shall be held: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under refrigeration that maintains the FOOD temperature at 5&amp;deg;C (41&amp;deg;F) or less; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At any temperature if the FOOD remains frozen.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Thawing.</B> Except as specified in (d) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under refrigeration that maintains the FOOD temperature at 5&amp;deg;C (41&amp;deg;F) or less; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Completely submerged under running water: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a water temperature of 21&amp;deg;C (70&amp;deg;F) or below,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> With sufficient water velocity to agitate and float off loose particles in an overflow, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5&amp;deg;C (41&amp;deg;F), or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under <a title="40-7-1-.11(1)(a) or (b)" href="40-7-1-.11#40-7-1-.11(1)(a) or (b)">40-7-1-.11(1)(a) or (b)</a> to be above 5&amp;deg;C (41&amp;deg;F) for more than four (4) hours including: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(b)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(b)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The time it takes under refrigeration to lower the FOOD temperature to 5&amp;deg;C (41&amp;deg;F);</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> As part of a cooking process if the FOOD that is frozen is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked as specified under <a title="40-7-1-.11(1)(a) or (b)" href="40-7-1-.11#40-7-1-.11(1)(a) or (b)">40-7-1-.11(1)(a) or (b)</a> or <a title="40-7-1-.11(2)" href="40-7-1-.11#40-7-1-.11(2)">40-7-1-.11(2)</a>, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to its thawing under refrigeration as specified in (a) of this section; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(3)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to, or immediately upon completion of, its thawing using procedures specified in (b) of this section.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cooling.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(4)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Within two (2) hours from 57&amp;deg;C (135&amp;deg;F) to 21&amp;deg;C (70&amp;deg;F);<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(4)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Within a total of six (6) hours from 57&amp;deg;C (135&amp;deg;F) to 5&amp;deg;C (41&amp;deg;F) or less.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within four (4) hours to 5&amp;deg;C (41&amp;deg;F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (d) of this section, a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in compliance with LAWS allowing a temperature above 5&amp;deg;C (41&amp;deg;F) during shipment from the supplier as specified in <a title="40-7-1-.09(8)(b)" href="40-7-1-.09#40-7-1-.09(8)(b)">40-7-1-.09(8)(b)</a>, shall be cooled within four (4) hours to 5&amp;deg;C (41&amp;deg;F) or less.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(4)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw EGGS shall be received as specified under <a title="40-7-1-.09(8)(c)" href="40-7-1-.09#40-7-1-.09(8)(c)">40-7-1-.09(8)(c)</a> and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 7&amp;deg;C (45&amp;deg;F) or less.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cooling Methods.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooling shall be accomplished in accordance with the time and temperature criteria specified under <a title="40-7-1-.12(4)" href="40-7-1-.12#40-7-1-.12(4)">40-7-1-.12(4)</a> by using one or more of the following methods based on the type of FOOD being cooled: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Placing the FOOD in shallow pans;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Separating the FOOD into smaller or thinner portions;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using rapid cooling EQUIPMENT;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stirring the FOOD in a container placed in an ice water bath;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using containers that facilitate heat transfer;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(a)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Adding ice as an ingredient;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(a)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other effective methods.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph <a title="40-7-1-.10(17)(a)2" href="40-7-1-.10#40-7-1-.10(17)(a)2">40-7-1-.10(17)(a)2</a>, during the cooling period to facilitate heat transfer from the surface of the FOOD.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Time/Temperature Control for Safety Food, Hot and Cold Holding.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under <a title="40-7-1-.12(9)" href="40-7-1-.12#40-7-1-.12(9)">40-7-1-.12(9)</a></I>, and except as specified under (b) and in (c) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(6)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At 57&amp;deg;C (135&amp;deg;F) or above, <I>except that roasts cooked to a temperature and for a time specified in <a title="40-7-1-.11(1)(b)" href="40-7-1-.11#40-7-1-.11(1)(b)">40-7-1-.11(1)(b)</a> or reheated as specified in <a title="40-7-1-.11(8)(e)" href="40-7-1-.11#40-7-1-.11(8)(e)">40-7-1-.11(8)(e)</a> may be held at a temperature of 54&amp;deg;C (130&amp;deg;F) or above</I>;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(6)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At 5&amp;deg;C (41&amp;deg;F) or less.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EGGS that have not been treated to destroy all viable <B><I>Salmonellae</I></B> shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7&amp;deg;C (45&amp;deg;F) or less.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(6)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in a homogenous liquid form <I>may be maintained outside of the temperature control requirements, as specified under (a) of this section, while contained within specially designed EQUIPMENT that complies with the design and construction requirements as specified under <a title="40-7-1-.17(16)(e)" href="40-7-1-.17#40-7-1-.17(16)(e)">40-7-1-.17(16)(e)</a></I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under <a title="40-7-1-.12(11)" href="40-7-1-.12#40-7-1-.12(11)">40-7-1-.12(11)</a>, and except as specified in (e) and (f) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than twenty-four (24) hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5&amp;deg;C (41&amp;deg;F) or less for a maximum of seven (7) days. The day of preparation shall be counted as Day 1.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (e) - (g) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than twenty-four (24) hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded based on the temperature and time combinations specified in (a) of this section and:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ingredient or a portion of a refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest-prepared or first-prepared ingredient.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A date marking system that meets the criteria stated in (a) and (b) of this section may include:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Using a method APPROVED by the DEPARTMENT for refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Marking the date or day of preparation, with a procedure to discard the FOOD on or before the last date or day by which the FOOD must be consumed on the premises, sold, or discarded as specified under (a) of this section;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Marking the date or day the original container is opened in a FOOD ESTABLISHMENT, with a procedure to discard the FOOD on or before the last date or day by which the FOOD must be consumed on the premises, sold, or discarded as specified under (b) of this section; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the DEPARTMENT upon request.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraphs (a) and (b) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a CONSUMER'S request.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraphs (a) and (b) of this section do not apply to SHELLSTOCK.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraph (b) of this section does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=110&amp;title=21#" target="_newtab">21 CFR 110</a> Current good manufacturing practice in manufacturing, packing, or holding human food;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Hard cheeses containing not more than 39% moisture as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133&amp;title=21#" target="_newtab">21 CFR 133</a> Cheeses and related cheese products, such as cheddar, gruyere, parmesan, and reggiano, and romano;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133&amp;title=21#" target="_newtab">21 CFR 133</a> Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(g)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Cultured dairy products as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=131&amp;title=21#" target="_newtab">21 CFR 131</a> Milk and cream, such as yogurt, sour cream, and buttermilk;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(g)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Preserved FISH products, such as pickled herring and dried or salted cod, and other acidified FISH products defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=114&amp;title=21#" target="_newtab">21 CFR 114</a> Acidified foods;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(g)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Shelf stable, dry fermented sausages, such as pepperoni and Genoa; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(7)(g)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Shelf stable salt-cured products such as prosciutto and Parma (ham).</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD specified in <a title="40-7-1-.12(7)(a) or (b)" href="40-7-1-.12#40-7-1-.12(7)(a) or (b)">40-7-1-.12(7)(a) or (b)</a> shall be discarded if it: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(8)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Exceeds the temperature and time combination specified in <a title="40-7-1-.12(7)(a)" href="40-7-1-.12#40-7-1-.12(7)(a)">40-7-1-.12(7)(a)</a>, except time that the product is frozen;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(8)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is in a container or PACKAGE that does not bear a date or day;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(8)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in <a title="40-7-1-.12(7)(a)" href="40-7-1-.12#40-7-1-.12(7)(a)">40-7-1-.12(7)(a)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared in a FOOD ESTABLISHMENT and dispensed through a VENDING MACHINE with an automatic shutoff control shall be discarded if it exceeds a temperature and time combination as specified in <a title="40-7-1-.12(7)(a)" href="40-7-1-.12#40-7-1-.12(7)(a)">40-7-1-.12(7)(a)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Time as a Public Health Control.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (d) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the DEPARTMENT upon request that specify:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Methods of compliance with Subparagraphs (b)1 - 4 or (c)1 - 5 of this section;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Methods of compliance with <a title="40-7-1-.12(4)" href="40-7-1-.12#40-7-1-.12(4)">40-7-1-.12(4)</a> for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If time without temperature control is used as the public health control up to a maximum of four (4) hours: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD shall have an initial temperature of 5&amp;deg;C (41&amp;deg;F) or less when removed from cold holding temperature control, or 57&amp;deg;C (135&amp;deg;F) or greater when removed from hot holding temperature control;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the FOOD is removed from temperature control;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within four (4) hours from the point in time when the FOOD is removed from temperature control;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD in unmarked containers or PACKAGES, or marked to exceed a four (4) hour limit shall be discarded.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If time without temperature control is used as the public health control up to maximum of six (6) hours: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD shall have an initial temperature of 5&amp;deg;C (41&amp;deg;F) or less when removed from temperature control and the FOOD temperature may not exceed 21&amp;deg;C (70&amp;deg;F) within a maximum time period of six (6) hours;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD shall be monitored to ensure the warmest portion of the FOOD does not exceed 21&amp;deg;C (70&amp;deg;F) during the six (6) hour period, <I>unless an ambient air temperature is maintained that ensures the FOOD does not exceed 21&amp;deg;C (70&amp;deg;F) during the six (6) hour holding period</I>;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD shall be marked or otherwise identified to indicate:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The time when the FOOD is removed from 5&amp;deg;C (41&amp;deg;F) or less cold holding temperature control,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The time that is six (6) hours past the point in time when the FOOD is removed from cold holding temperature control;<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Discarded if the temperature of the FOOD exceeds 21&amp;deg;C (70&amp;deg;F),<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked and served, served at any temperature if READY-TO-EAT, or discarded within a maximum of six (6) hours from the point in time when the FOOD is removed from 5&amp;deg;C (41&amp;deg;F) or less cold holding temperature control;<SUP>P</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD in unmarked containers or PACKAGES, or marked with a time that exceeds the six (6) hour limit shall be discarded.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(9)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION may not use time as specified under (a), (b) or (c) of this section as the public health control for raw EGGS.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Variance Requirement.</B> A FOOD ESTABLISHMENT shall obtain a VARIANCE from the DEPARTMENT as specified in <a title="40-7-1-.38(3)" href="40-7-1-.38#40-7-1-.38(3)">40-7-1-.38(3)</a> and under <a title="40-7-1-.38(4)" href="40-7-1-.38#40-7-1-.38(4)">40-7-1-.38(4)</a> before:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Curing FOOD;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using FOOD ADDITIVES or adding components such as vinegar:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> As a method of FOOD preservation rather than as a method of flavor enhancement,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> To render a FOOD so that it is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method <I>except where the growth of and toxin formation by <B>Clostridium botulinum</B> and the growth of <B>Listeria monocytogenes</B> are controlled as specified under <a title="40-7-1-.12(11)" href="40-7-1-.12#40-7-1-.12(11)">40-7-1-.12(11)</a></I>;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Operating a MOLLUSCAN SHELLFISH life-support system display tank used to store or display shellfish that are offered for human consumption;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Custom processing animals that are for personal use as FOOD and not for sale or service in a FOOD ESTABLISHMENT;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Preparing FOOD by another method that is determined by the DEPARTMENT to require a VARIANCE;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(10)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sprouting seeds or beans.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Reduced Oxygen Packaging Without a Variance, Criteria.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under <a title="40-7-1-.12(10)" href="40-7-1-.12#40-7-1-.12(10)">40-7-1-.12(10)</a>, a FOOD ESTABLISHMENT that PACKAGES TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of <B><I>Clostridium botulinum</I></B> and the growth of <B><I>Listeria monocytogenes</I></B>.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (f) of this section, a FOOD ESTABLISHMENT that PACKAGES TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method shall implement a HACCP PLAN that contains the information specified under <a title="40-7-1-.39(4)(c) and (d)" href="40-7-1-.39#40-7-1-.39(4)(c) and (d)">40-7-1-.39(4)(c) and (d)</a> and that:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifies the FOOD to be PACKAGED;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (c) - (e) of this section, requires that the PACKAGED FOOD shall be maintained at 5&amp;deg;C (41&amp;deg;F) or less and meet at least one of the following criteria:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has an A<SUB>W</SUB> of 0.91 or less,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has a <SUB>P</SUB>H of 4.6 or less,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the USDA using substances specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=424.21&amp;title=9#" target="_newtab">9 CFR 424.21</a>, Use of food ingredients and sources of radiation, and is received in an intact PACKAGE,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is a FOOD with a high level of competing organisms such as raw MEAT, raw POULTRY, or raw vegetables;<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describes how the PACKAGE shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintain the FOOD at 5&amp;deg;C (41&amp;deg;F) or below,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Discard the FOOD if within thirty (30) calendar days of its PACKAGING if it is not served for on-PREMISES consumption, or consumed if served or sold for off-PREMISES consumption;<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Limits the refrigerated shelf life to no more than thirty (30) calendar days from PACKAGING to consumption, except the time the product is maintained frozen, or the original manufacturer's "sell by" or "use by" date, whichever occurs first;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Includes operational procedures that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prohibit contacting READY-TO-EAT FOOD with bare hands as specified under <a title="40-7-1-.10(1)(b)" href="40-7-1-.10#40-7-1-.10(1)(b)">40-7-1-.10(1)(b)</a>,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identify a designated work area and the method by which:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)5.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Physical barriers or methods of separation of raw FOODS and READY-TO-EAT FOODS minimize cross contamination,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)5.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Access to the processing EQUIPMENT is limited to responsible trained personnel familiar with the potential HAZARDS of the operation,<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES;<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describes the training program that ensures that the individual responsible for the REDUCED OXYGEN PACKAGING operation understands the:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Concepts required for a safe operation,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT and facilities,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)6.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Procedures specified under Subparagraph (b)5 of this section and <a title="40-7-1-.39(4)(c) and (d)" href="40-7-1-.39#40-7-1-.39(4)(c) and (d)">40-7-1-.39(4)(c) and (d)</a>.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(b)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is provided to the DEPARTMENT prior to implementation as specified under <a title="40-7-1-.39(3)(b)" href="40-7-1-.39#40-7-1-.39(3)(b)">40-7-1-.39(3)(b)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating it is to be kept frozen until time of use</I>, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (c) and (f) of this section, a FOOD ESTABLISHMENT that PACKAGES TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a cook-chill or sous vide process shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provide to the DEPARTMENT prior to implementation, a HACCP PLAN that contains the information as specified under <a title="40-7-1-.39(4)(c) and (d)" href="40-7-1-.39#40-7-1-.39(4)(c) and (d)">40-7-1-.39(4)(c) and (d)</a>;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ensure the FOOD is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 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 PACKAGED product to another business entity or the CONSUMER,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked to heat all parts of the FOOD to a temperature and for a time as specified under <a title="40-7-1-.11(1)(a), (b), and (c)" href="40-7-1-.11#40-7-1-.11(1)(a), (b), and (c)">40-7-1-.11(1)(a), (b), and (c)</a>,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Protected from contamination before and after cooking as specified under <a title="40-7-1-.10(1) - (25)" href="40-7-1-.10#40-7-1-.10(1) - (25)">40-7-1-.10(1) - (25)</a> and <a title="40-7-1-.11(1) - (9)" href="40-7-1-.11#40-7-1-.11(1) - (9)">40-7-1-.11(1) - (9)</a>,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Placed in a PACKAGE with an oxygen barrier and sealed before cooking, or placed in a PACKAGE and sealed immediately after cooking and before reaching a temperature below 57&amp;deg;C (135&amp;deg;F),<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooled to 5&amp;deg;C (41&amp;deg;F) in the sealed PACKAGE or bag as specified under <a title="40-7-1-.12(4)" href="40-7-1-.12#40-7-1-.12(4)">40-7-1-.12(4)</a> and:<SUP>P</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooled to 1&amp;deg;C (34&amp;deg;F) within forty-eight (48) hours of reaching 5&amp;deg;C (41&amp;deg;F) and held at that temperature until consumed or discarded within thirty (30) days after the date of PACKAGING;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Held at 5&amp;deg;C (41&amp;deg;F) or less for no more than seven (7) days, at which time the FOOD must be consumed or discarded;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(v)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Held frozen with no shelf life restriction while frozen until consumed or used.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 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,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 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,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)2.(viii)">(viii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Labeled with the product name and the date PACKAGED;<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP PLAN and: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Make such records available to the DEPARTMENT upon request,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hold such records for at least six (6) months;<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Implement written operational procedures as specified under Subparagraph (b)5 of this section and a training program as specified under Subparagraph (b)6 of this section.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (f) of this section, a FOOD ESTABLISHMENT that PACKAGES cheese using a REDUCED OXYGEN PACKAGING method shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Limit the cheeses PACKAGED to those that are commercially manufactured in a FOOD PROCESSING PLANT with no ingredients added in the FOOD ESTABLISHMENT and that meet the Standards of Identity as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133.150&amp;title=21#" target="_newtab">21 CFR 133.150</a> Hard cheeses, <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133.169&amp;title=21#" target="_newtab">21 CFR 133.169</a> Pasteurized process cheese or <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133.187&amp;title=21#" target="_newtab">21 CFR 133.187</a> Semisoft cheeses;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Have a HACCP PLAN that contains the information specified under <a title="40-7-1-.39(4)(c) and (d)" href="40-7-1-.39#40-7-1-.39(4)(c) and (d)">40-7-1-.39(4)(c) and (d)</a> and as specified under (b)1, (b)3(i), (b)5 and (b)6 of this section;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Labels the PACKAGE on the principal display panel with a "use by" date that does not exceed thirty (30) days from its packaging or the original manufacturer's "sell by" or "use by" date, whichever occurs first;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(e)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Discards the REDUCED OXYGEN PACKAGED cheese if it is not sold for off-PREMISES consumption or consumed within thirty (30) calendar days of its PACKAGING.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A HACCP PLAN is not required when a FOOD ESTABLISHMENT uses a REDUCED OXYGEN PACKAGING method to PACKAGE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is always:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Labeled with the production time and date,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Held at 5&amp;deg;C (41&amp;deg;F) or less during refrigerated storage, and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.12(11)(f)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Removed from its PACKAGE in the FOOD ESTABLISHMENT within forty-eight (48) hours after PACKAGING.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.13" name="40-7-1-.13" title="40-7-1-.13">Rule 40-7-1-.13 Food: Food Identify, Presentation, and Labeling</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Standards of Identity.</B> PACKAGED FOOD shall comply with standard of identity requirements in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=131-169&amp;title=21#" target="_newtab">21 CFR 131-169</a> and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=319&amp;title=9#" target="_newtab">9 CFR 319</a> Definitions and standards of identity or composition, and the general requirements in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=130&amp;title=21#" target="_newtab">21 CFR 130</a> - Food Standards: General and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=319&amp;title=9#319Subpart A" target="_newtab">9 CFR 319 Subpart A</a> - General.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Honestly Presented.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD or COLOR ADDITIVES, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a FOOD.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Labels.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101&amp;title=21#" target="_newtab">21 CFR 101</a> - Food labeling, and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=317&amp;title=9#" target="_newtab">9 CFR 317</a> Labeling, marking devices, and containers.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Label information shall include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The common name of the FOOD, or absent a common name, an adequately descriptive identity statement;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If made from two (2) or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> An accurate declaration of the net quantity of contents;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name and place of business of the manufacturer, packer, or distributor; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> 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.<B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(b)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) - (5), nutrition labeling as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101&amp;title=21#" target="_newtab">21 CFR 101</a> - Food Labeling and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=317&amp;title=9#317Subpart B" target="_newtab">9 CFR 317 Subpart B</a> Nutrition Labeling.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(b)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For any salmonid FISH containing canthaxanthin or astaxanthin 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 or astaxanthin.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The manufacturer's or processor's label that was provided with the FOOD; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A card, sign, or other method of notification that includes the information specified under Subparagraphs (b)1, 2, and 6 of this section.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Bulk, unPACKAGED FOODS such as bakery products and unPACKAGED FOODS that are portioned to CONSUMER specification need not be labeled if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A health, nutrient content, or other claim is not made;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>There are no state or local LAWS requiring labeling; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The FOOD is manufactured or prepared on the PREMISES of the FOOD ESTABLISHMENT or at another FOOD ESTABLISHMENT or a FOOD PROCESSING PLANT that is owned by the same PERSON and is regulated by the FOOD regulatory agency that has jurisdiction.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Expiration Dates. It shall be unLAWful to sell or offer for sale, at retail or wholesale, the following FOOD items past the EXPIRATION DATE stated on the label: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> EGGS cannot be offered or held for sale after the EXPIRATION DATE, according to DEPARTMENTAL Rules <a title="40-3-1-.01(e)1" href="40-3-1-.01#40-3-1-.01(e)1">40-3-1-.01(e)1</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Infant Formula. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Each and every container of liquid or powdered infant formula made from two or more ingredients and represented as or intended as a replacement or supplement for milk, shall conspicuously show in common and express terms the calendar month and year after which the product is not to be sold or used for human consumption.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The EXPIRATION DATE, or the date after which the product is not to be sold or used for human consumption, shall be determined by the manufacturer based on empirical data or other verifiable scientific means.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If the Commissioner or his authorized agent has prohibited the sale of a product still within date, after notice, the manufacturer shall for each and every brand, variety, or formulation of infant formula intended to be sold or offered for sale in Georgia, submit scientific data establishing the EXPIRATION DATE to comply with Section (e)1(ii) of this regulation. Such data shall include, but is not limited to, physical, nutritional, and chemical properties. In the absence of empirical data on any specific formulation, the manufacturer shall provide such scientific data to reasonably substantiate the EXPIRATION DATE. If the data submitted does not, in the opinion of the Commissioner, justify the EXPIRATION DATE, the Commissioner shall prohibit the sale of the product until a new EXPIRATION DATE consistent with data is applied to the FOOD product.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Each and every shipping carton, container and CONSUMER package shall in like manner show the calendar month and year after which the product is not to be sold or used. This section will be complied with if the information is not contained on the shipping carton, container, and CONSUMER package, but is easily legible by virtue of the transparency of the outer wrapper or container.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Any manufacturer, distributor, dealer, or other PERSON who offers for sale or sells infant formula not showing an EXPIRATION DATE or who offers for sale or sells infant formula on a date after the EXPIRATION DATE shown shall be deemed to be offering for sale a product unfit for FOOD.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)2.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Knowingly filing with the Commissioner incorrect or unverifiable data or placing an EXPIRATION DATE upon a shipping carton, container or any CONSUMER package, which date is inconsistent with the data filed with the Commissioner, shall be deemed to be misbranding under part 26-2-28 of the Georgia Food Act provided, however, that it shall not be deemed misbranded if the EXPIRATION DATE shown is an earlier date than the filed data would warrant.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)2.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Special Formulation. The provisions of this regulation shall not apply to any special formulation manufactured on request of any licensed physician for the express purpose of meeting dietary needs of a specific individual.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Milk, covered under the Grade "A" Pasteurized Milk Ordinance (PMO), and adopted by reference in DEPARTMENTAL Chapter 40-2-15.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shucked oysters, covered by the Interstate Shellfish Sanitation Conference (ISSC) National Shellfish Sanitation Program Guide For The Control of Molluscan Shellfish (Model Ordinance) and adopted by reference in DEPARTMENTAL Rules <a title="40-7-12-.19" href="40-7-12-.19">40-7-12-.19</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(3)(e)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, or any FOOD that is labeled "keep refrigerated," cannot be offered or held for sale past the stated EXPIRATION DATE. Nor can the EXPIRATION DATE be modified or lengthened by the use of these products as an ingredient in another FOOD product.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Other Forms of Information.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If required by LAW, CONSUMER warnings shall be provided.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in <a title="40-7-1-.11(1)(c)" href="40-7-1-.11#40-7-1-.11(1)(c)">40-7-1-.11(1)(c)</a> and Subparagraph <a title="40-7-1-.11(1)(d)4" href="40-7-1-.11#40-7-1-.11(1)(d)4">40-7-1-.11(1)(d)4</a>, if an animal FOOD such as beef, EGGS, FISH, lamb, 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 LICENSE HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (b) and (c) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> DISCLOSURE shall include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> 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";<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> 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.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Regarding the safety of these items, written information is available upon request;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.13(5)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.14" name="40-7-1-.14" title="40-7-1-.14">Rule 40-7-1-.14 Food: Contaminated Food</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.14(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.14(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under <a title="40-7-1-.08(1)" href="40-7-1-.08#40-7-1-.08(1)">40-7-1-.08(1)</a> shall be discarded or reconditioned according to an APPROVED procedure.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.14(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD that is not from an APPROVED source as specified under <a title="40-7-1-.09(1) - (7)" href="40-7-1-.09#40-7-1-.09(1) - (7)">40-7-1-.09(1) - (7)</a> shall be discarded.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.14(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been RESTRICTED or EXCLUDED as specified under <a title="40-7-1-.04(2)" href="40-7-1-.04#40-7-1-.04(2)">40-7-1-.04(2)</a> shall be discarded.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.14(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.15" name="40-7-1-.15" title="40-7-1-.15">Rule 40-7-1-.15 Repealed and Reserved</a></h2> <h2><a href="/GAC/40-7-1-.16" name="40-7-1-.16" title="40-7-1-.16">Rule 40-7-1-.16 Equipment, Utensils, and Linens: Materials for Construction and Repair</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Characteristics.</B> Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be:<SUP>P</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Safe;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Durable, CORROSION-RESISTANT, and nonabsorbent;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sufficient in weight and thickness to withstand repeated WAREWASHING;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Finished to have a SMOOTH, EASILY CLEANABLE surface; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cast Iron, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) and (c) of this section, cast iron may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Cast iron may be used as a surface for cooking.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Cast iron may be used in UTENSILS for serving FOOD if the UTENSILS are used only as part of an uninterrupted process from cooking through service.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Lead, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ceramic, china, and crystal UTENSILS, and decorative UTENSILS such as hand painted ceramic or china that are used in contact with FOOD, shall be lead-free or contain levels of lead not exceeding the limits of the following UTENSIL categories:<SUP>P</SUP><P> <TABLE border="1"> <TBODY> <TR> <TD rowspan="1" colspan="1"> <P align="center"><B>UTENSIL Category</B></P> </TD> <TD rowspan="1" colspan="1"> <P align="center"><B>Ceramic Article Description</B></P> </TD> <TD rowspan="1" colspan="1"> <P align="center"><B>Maximum Lead MG/L</B></P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>BEVERAGE Mugs, Cups, Pitchers</P> </TD> <TD rowspan="1" colspan="1"> <P>Coffee Mugs</P> </TD> <TD rowspan="1" colspan="1"> <P>0.5</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>Large Hollowware <I>excluding pitchers</I></P> </TD> <TD rowspan="1" colspan="1"> <P>Bowls &gt; 1.1 Liter (1.16 Quart)</P> </TD> <TD rowspan="1" colspan="1"> <P>1</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>Small Hollowware <I>excluding cups &amp; mugs</I></P> </TD> <TD rowspan="1" colspan="1"> <P>Bowls &lt; 1.1 Liter (1.16 Quart)</P> </TD> <TD rowspan="1" colspan="1"> <P>2.0</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>Flat TABLEWARE</P> </TD> <TD rowspan="1" colspan="1"> <P>Plates, Saucers</P> </TD> <TD rowspan="1" colspan="1"> <P>3.0</P> </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Pewter alloys containing lead in excess of 0.05% may not be used as a FOOD -CONTACT SURFACE.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Solder and flux containing lead in excess of 0.2% may not be used as a FOOD-CONTACT SURFACE.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Copper, Use Limitation. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, copper and copper alloys such as brass may not be used in contact with a FOOD that has a <SUB>P</SUB>H below 6, such as vinegar, fruit JUICE, or wine, or for a fitting or tubing installed between a backflow prevention device and a carbonator.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Copper and copper alloys may be used in contact with beer brewing ingredients that have a <SUB>P</SUB>H below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Galvanized Metal, Use Limitation.</B> Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sponges, Use Limitation.</B> Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wood, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b), (c), and (d) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Hard maple or an equivalently hard, close-grained wood may be used for:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110&amp;deg;C (230&amp;deg;F) or above</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Untreated wood containers; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(7)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Treated wood containers if the containers are treated with a preservative that meets the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=178.3800&amp;title=21#" target="_newtab">21 CFR 178.3800</a> Preservatives for wood.</I></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nonstick Coatings, Use Limitation. </B> Multiuse KITCHENWARE such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating shall be used with nonscoring or nonscratching UTENSILS and cleaning aids.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nonfood-Contact Surfaces.</B> NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Characteristics. </B>Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> May not: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(10)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Allow the migration of deleterious substances,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(10)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Impart colors, odors, or tastes to FOOD; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(10)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Safe,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.16(10)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Clean.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.17" name="40-7-1-.17" title="40-7-1-.17">Rule 40-7-1-.17 Equipment, Utensils, and Linens: Design and Construction</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment and Utensils.</B> EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Temperature Measuring Devices. </B>FOOD TEMPERATURE MEASURING DEVICES may not have sensors or stems constructed of glass, <I>except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used</I>.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food-Contact Surfaces.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Multiuse FOOD-CONTACT SURFACES shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> SMOOTH;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Free of sharp internal angles, corners, and crevices;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Finished to have SMOOTH welds and joints;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, accessible for cleaning and inspection by one of the following methods: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Without being disassembled,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> By disassembling without the use of tools,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(a)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Subparagraph (a)5 of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or BEVERAGE syrup lines or tubes.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>CIP Equipment.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> CIP EQUIPMENT shall meet the characteristics specified under <a title="40-7-1-.17(3)" href="40-7-1-.17#40-7-1-.17(3)">40-7-1-.17(3)</a> and shall be designed and constructed so that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(4)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning and SANITIZING solutions circulate throughout a fixed system and contact all interior FOOD-CONTACT SURFACES, <SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(4)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The system is self-draining or capable of being completely drained of cleaning and SANITIZING solutions; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> CIP EQUIPMENT that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior FOOD-CONTACT SURFACES throughout the fixed system are being effectively cleaned.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"V" Threads, Use Limitation.</B><I>Except for hot oil cooking or filtering EQUIPMENT</I>, "V" type threads may not be used on FOOD-CONTACT SURFACES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hot Oil Filtering Equipment.</B> Hot oil filtering EQUIPMENT shall meet the characteristics specified under <a title="40-7-1-.17(3)" href="40-7-1-.17#40-7-1-.17(3)">40-7-1-.17(3)</a> or <a title="40-7-1-.17(4)" href="40-7-1-.17#40-7-1-.17(4)">40-7-1-.17(4)</a> and shall be readily accessible for filter replacement and cleaning of the filter.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Can Openers.</B> Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nonfood-Contact Surfaces.</B> NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Kick Plates, Removable.</B> Kick plates shall be designed so that the areas behind them are accessible for inspection and cleaning by being: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Removable by one of the methods specified under Subparagraph <a title="40-7-1-.17(3)(a)5" href="40-7-1-.17#40-7-1-.17(3)(a)5">40-7-1-.17(3)(a)5</a> or capable of being rotated open; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Removable or capable of being rotated open without unlocking EQUIPMENT doors.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ventilation Hood Systems, Filters.</B> Filters or other grease extracting EQUIPMENT shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature Measuring Devices, Food.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to &amp;plusmn;1&amp;deg;C in the intended range of use.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to &amp;plusmn;2&amp;deg;F in the intended range of use.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature Measuring Devices, Ambient Air and Water.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(12)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to &amp;plusmn;1.5&amp;deg;C in the intended range of use.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(12)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to &amp;plusmn;3&amp;deg;F in the intended range of use.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Pressure Measuring Devices, Mechanical Warewashing Equipment. </B>Pressure measuring devices that display the pressures in the water supply line for the fresh hot water SANITIZING rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to &amp;plusmn;14 kilopascals (&amp;plusmn;2 pounds per square inch) in the range indicated on the manufacturer's data plate.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ventilation Hood Systems, Drip Prevention.</B> Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment Openings, Closures and Deflectors.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(15)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A cover or lid for EQUIPMENT shall overlap the opening and be sloped to drain.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(15)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An opening located within the top of a unit of EQUIPMENT that is designed for use with a cover or lid shall be flanged upward at least 5 millimeters (two-tenths of an inch).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(15)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (d) of this section, fixed piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts extending into EQUIPMENT shall be provided with a watertight joint at the point where the item enters the EQUIPMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(15)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a watertight joint is not provided: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(15)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the FOOD; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(15)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The opening shall be flanged as specified under (b) of this section.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Dispensing Equipment, Protection of Equipment and Food.</B> In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Dispensing EQUIPMENT in which TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in a homogenous liquid form is maintained outside of the temperature control requirements as specified under <a title="40-7-1-.12(6)(a)" href="40-7-1-.12#40-7-1-.12(6)(a)">40-7-1-.12(6)(a)</a> shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be specifically designed and equipped to maintain the commercial sterility of aseptically PACKAGED FOOD in a homogenous liquid form for a specified duration from the time of opening the PACKAGING within the EQUIPMENT; <SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(16)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Conform to the requirements for this EQUIPMENT as specified in <I>NSF/ANSI 18-2006- Manual Food and Beverage Dispensing Equipment</I>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(17)">(17)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vending Machine, Vending Stage Closure.</B> The dispensing compartment of a VENDING MACHINE including a machine that is designed to vend prePACKAGED snack FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD such as chips, party mixes, and pretzels shall be equipped with a self-closing door or cover if the machine is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(17)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(17)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(18)">(18)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Bearings and Gear Boxes, Leakproof. </B>EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(19)">(19)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>BEVERAGE Tubing, Separation.</B><I>Except for cold plates that are constructed integrally with an ice storage bin</I>, BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(20)">(20)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ice Units, Separation of Drains.</B> Liquid waste drain lines may not pass through an ice machine or ice storage bin.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(21)">(21)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Condenser Unit, Separation.</B> If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dust proof barrier.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(22)">(22)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Can Openers on Vending Machines. </B> Cutting or piercing parts of can openers on VENDING MACHINES shall be protected from manual contact, dust, insects, rodents, and other contamination.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(23)">(23)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Molluscan Shellfish Tanks. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(23)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (b) of this section, MOLLUSCAN SHELLFISH life support system display tanks may not be used to store or display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the CONSUMER that the shellfish are for display only.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(23)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> MOLLUSCAN SHELLFISH life-support system display tanks that are used to store or display shellfish that are offered for human consumption shall be operated and maintained in accordance with a VARIANCE granted by the DEPARTMENT as specified in <a title="40-7-1-.38(3)" href="40-7-1-.38#40-7-1-.38(3)">40-7-1-.38(3)</a> and a HACCP PLAN that:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(23)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is submitted by the LICENSE HOLDER and APPROVED as specified under <a title="40-7-1-.38(4)" href="40-7-1-.38#40-7-1-.38(4)">40-7-1-.38(4)</a>;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(23)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ensures that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(23)(b)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Water used with FISH other than MOLLUSCAN SHELLFISH does not flow into the molluscan tank,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(23)(b)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The safety and quality of the shellfish as they were received are not compromised by the use of the tank,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(23)(b)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The identity of the source of the SHELLSTOCK is retained as specified under <a title="40-7-1-.09(19)" href="40-7-1-.09#40-7-1-.09(19)">40-7-1-.09(19)</a>.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(24)">(24)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vending Machines, Automatic Shutoff.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(24)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A machine vending TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall have an automatic control that prevents the machine from vending FOOD: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(24)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that cannot maintain FOOD temperatures as specified under <a title="40-7-1-.08" href="40-7-1-.08">40-7-1-.08</a> through <a title="40-7-1-.14" href="40-7-1-.14">40-7-1-.14</a>;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(24)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a condition specified under Subparagraph (a)1 of this section occurs, until the machine is serviced and restocked with FOOD that has been maintained at temperatures specified under <a title="40-7-1-.08" href="40-7-1-.08">40-7-1-.08</a> through <a title="40-7-1-.14" href="40-7-1-.14">40-7-1-.14</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(24)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> When the automatic shutoff within a machine vending TIME/TEMPERATURE CONTROL FOR SAFETY FOOD is activated: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(24)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a refrigerated vending machine, the ambient air temperature may not exceed 5&amp;deg;C (41&amp;deg;F) for more than thirty (30) minutes immediately after the machine is filled, serviced, or restocked;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(24)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a hot holding vending machine, the ambient air temperature may not be less than 57&amp;deg;C (135&amp;deg;F) for more than one hundred and twenty (120) minutes immediately after the machine is filled, serviced, or restocked.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(25)">(25)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature Measuring Devices.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(25)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(25)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (c) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(25)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraph (b) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(25)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(25)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1&amp;deg;C or 2&amp;deg;F in the intended range of use.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(26)">(26)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machine, Data Plate Operating Specifications.</B> A WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(26)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Temperatures required for washing, rinsing, and SANITIZING;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(26)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Pressure required for the fresh water SANITIZING rinse <I>unless the machine is designed to use only a pumped SANITIZING rinse</I>; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(26)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Conveyor speed for conveyor machines or cycle time for stationary rack machines.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(27)">(27)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Internal Baffles.</B>WAREWASHING machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(28)">(28)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Temperature Measuring Devices.</B> A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(28)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In each wash and rinse tank;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(28)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> As the water enters the hot water SANITIZING final rinse manifold or in the chemical SANITIZING solution tank.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(29)">(29)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing Equipment, Heaters and Baskets.</B> If hot water is used for SANITIZATION in manual WAREWASHING operations, the SANITIZING compartment of the sink shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(29)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Designed with an integral heating device that is capable of maintaining water at a temperature not less than 77&amp;deg;C (171&amp;deg;F);<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(29)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(30)">(30)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers.</B> A WAREWASHING machine that is installed after adoption of these Regulations by the DEPARTMENT, shall be equipped to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(30)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Automatically dispense detergents and SANITIZERS;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(30)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Incorporate a visual means to verify that detergents and SANITIZERS are delivered or a visual or audible alarm to signal if the detergents and SANITIZERS are not delivered to the respective washing and SANITIZING cycles.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(31)">(31)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Flow Pressure Device.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(31)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> WAREWASHING machines that provide a fresh hot water SANITIZING rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the WAREWASHING machine; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(31)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If the flow pressure measuring device is upstream of the fresh hot water SANITIZING rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(31)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraphs (a) and (b) of this section do not apply to a machine that uses only a pumped or recirculated SANITIZING rinse</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(32)">(32)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Sinks and Drainboards, Self Draining.</B> Sinks and drainboards of WAREWASHING sinks and machines shall be self-draining.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(33)">(33)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment Compartments, Drainage.</B>EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(34)">(34)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vending Machines, Liquid Waste Products.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(34)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> VENDING MACHINES designed to store BEVERAGES that are PACKAGED in containers made from paper products shall be equipped with diversion devices and retention pans or drains for container leakage.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(34)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> VENDING MACHINES that dispense liquid FOOD in bulk shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(34)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provided with an internally mounted waste receptacle for the collection of drip, spillage, overflow, or other internal wastes; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(34)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Equipped with an automatic shutoff device that will place the machine out of operation before the waste receptacle overflows.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(34)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shutoff devices specified under Subparagraph (b)2 of this section shall prevent water or liquid FOOD from continuously running if there is a failure of a flow control device in the water or liquid FOOD system or waste accumulation that could lead to overflow of the waste receptacle.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(35)">(35)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Case Lot Handling Apparatuses, Moveability.</B> Apparatuses, such as dollies, pallets, racks, and skids used to store and transport large quantities of PACKAGED FOODS received from a supplier in a cased or overwrapped lot, shall be designed to be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(36)">(36)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vending Machine Doors and Openings.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(36)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> VENDING MACHINE doors and access opening covers to FOOD and container storage spaces shall be tight-fitting so that the space along the entire interface between the doors or covers and the cabinet of the machine, if the doors or covers are in a closed position, is no greater than 1.5 millimeters or one-sixteenth inch by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(36)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Being covered with louvers, screens, or materials that provide an equivalent opening of not greater than 1.5 millimeters or one-sixteenth inch. Screening of 12 or more mesh to 2.5 centimeters (12 mesh to 1 inch) meets this requirement;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(36)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Being effectively gasketed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(36)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Having interface surfaces that are at least 13 millimeters or one-half inch wide; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(36)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Jambs or surfaces used to form an L-shaped entry path to the interface.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(36)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> VENDING MACHINE service connection openings through an exterior wall of a machine shall be closed by sealants, clamps, or grommets so that the openings are no larger than 1.5 millimeters or one-sixteenth inch.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.17(37)">(37)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Equipment, Certification and Classification.</B> FOOD EQUIPMENT that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program is deemed to comply with <a title="40-7-1-.16(1) - (10)" href="40-7-1-.16#40-7-1-.16(1) - (10)">40-7-1-.16(1) - (10)</a> and <a title="40-7-1-.17(1) - (37)" href="40-7-1-.17#40-7-1-.17(1) - (37)">40-7-1-.17(1) - (37)</a> of these Regulations.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.18" name="40-7-1-.18" title="40-7-1-.18">Rule 40-7-1-.18 Equipment, Utensils, and Linens: Numbers and Capacities</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cooling, Heating, and Holding Capacities.</B> EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under <a title="40-7-1-.08" href="40-7-1-.08">40-7-1-.08</a> through <a title="40-7-1-.14" href="40-7-1-.14">40-7-1-.14</a>.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing, Sink Compartment Requirements.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (c) of this section, a sink with at least three (3) compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in (c) of this section shall be used.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>High-pressure detergent sprayers;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Low- or line-pressure spray detergent foamers;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Other task-specific cleaning EQUIPMENT;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Brushes or other implements;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>2-compartment sinks as specified under (d) and (e) of this section; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(c)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Receptacles that substitute for the compartments of a multicompartment sink.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before a 2-compartment sink is used: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The LICENSE HOLDER shall have its use APPROVED; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The LICENSE HOLDER shall limit the number of KITCHENWARE items cleaned and SANITIZED in the 2-compartment sink, and shall limit WAREWASHING to batch operations for cleaning KITCHENWARE such as between cutting one type of raw MEAT and another or cleanup at the end of a shift, and shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(d)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Make up the cleaning and SANITIZING solutions immediately before use and drain them immediately after use, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(d)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Use a detergent-SANITIZER to SANITIZE and apply the detergent-SANITIZER in accordance with the manufacturer's label instructions and as specified under <a title="40-7-1-.20(15)" href="40-7-1-.20#40-7-1-.20(15)">40-7-1-.20(15)</a>, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(d)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Use a hot water SANITIZATION immersion step as specified under <a title="40-7-1-.21(10)(c)" href="40-7-1-.21#40-7-1-.21(10)(c)">40-7-1-.21(10)(c)</a>.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A 2-compartment sink may not be used for WAREWASHING operations where cleaning and SANITIZING solutions are used for a continuous or intermittent flow of KITCHENWARE or TABLEWARE in an ongoing WAREWASHING process.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Drainboards.</B> Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ventilation Hood Systems, Adequacy. </B>Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clothes Washers and Dryers.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, if work clothes or LINENS are laundered on the PREMISES, a mechanical clothes washer and dryer shall be provided and used.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If on-PREMISES laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried as specified under <a title="40-7-1-.24(2)" href="40-7-1-.24#40-7-1-.24(2)">40-7-1-.24(2)</a>, a mechanical clothes washer and dryer need not be provided</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Utensils, Consumer Self-Service. </B>A FOOD dispensing UTENSIL shall be available for each container displayed at a CONSUMER self-service unit such as a buffet or salad bar.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Temperature Measuring Devices.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under <a title="40-7-1-.08" href="40-7-1-.08">40-7-1-.08</a> through <a title="40-7-1-.14" href="40-7-1-.14">40-7-1-.14</a>.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature Measuring Devices, Manual and Mechanical Warewashing.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sanitizing Solutions, Testing Devices.</B> A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Agents and Sanitizers, Availability.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under <a title="40-7-1-.21" href="40-7-1-.21">40-7-1-.21</a> shall be provided and available for use during all hours of operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.18(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under <a title="40-7-1-.22" href="40-7-1-.22">40-7-1-.22</a> shall be provided and available for use during all hours of operation.</td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.19" name="40-7-1-.19" title="40-7-1-.19">Rule 40-7-1-.19 Equipment, Utensils, and Linens: Location and Installation</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In locker rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In toilet rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In garbage rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In mechanical rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under sewer lines that are not shielded to intercept potential drips;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under open stairwells; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(a)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under other sources of contamination. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A storage cabinet used for LINENS or SINGLE-SERVICE or SINGLE-USE ARTICLES may be stored in a locker room</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Fixed Equipment, Spacing or Sealing.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(2)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(2)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(2)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(2)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> SEALED; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(2)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Elevated on legs as specified under <a title="40-7-1-.19(3)(d)" href="40-7-1-.19#40-7-1-.19(3)(d)">40-7-1-.19(3)(d)</a>.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Fixed Equipment, Elevation or Sealing.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) and (c) of this section, floor-mounted EQUIPMENT that is not EASILY MOVABLE shall be SEALED to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the EQUIPMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If no part of the floor under the floor-mounted EQUIPMENT is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches)</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the CONSUMER shopping areas of a retail FOOD store, if the floor under the units is maintained clean</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (e) of this section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a 10 centimeter (4 inch) clearance between the table and the EQUIPMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may be:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(3)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>7.5 centimeters (3 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 50 centimeters (20 inches) from the point of access for cleaning; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.19(3)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>5 centimeters (2 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 7.5 centimeters (3 inches) from the point of access for cleaning</I>.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.20" name="40-7-1-.20" title="40-7-1-.20">Rule 40-7-1-.20 Equipment, Utensils, and Linens: Maintenance and Operation</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Good Repair and Proper Adjustment.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under <a title="40-7-1-.16(1) - (10)" href="40-7-1-.16#40-7-1-.16(1) - (10)">40-7-1-.16(1) - (10)</a> and <a title="40-7-1-.17(1) - (37)" href="40-7-1-.17#40-7-1-.17(1) - (37)">40-7-1-.17(1) - (37)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cutting Surfaces.</B> Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Microwave Ovens. </B> Microwave ovens shall meet the safety standards specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=1030.10&amp;title=21#" target="_newtab">21 CFR 1030.10</a> Microwave ovens.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Equipment, Cleaning Frequency.</B> A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under <a title="40-7-1-.18(3)" href="40-7-1-.18#40-7-1-.18(3)">40-7-1-.18(3)</a> shall be cleaned: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before use;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If used, at least every twenty-four (24) hours.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Manufacturers' Operating Instructions.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Sinks, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A WAREWASHING sink may not be used for handwashing as specified under <a title="40-7-1-.05(4)" href="40-7-1-.05#40-7-1-.05(4)">40-7-1-.05(4)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under <a title="40-7-1-.20(4)" href="40-7-1-.20#40-7-1-.20(4)">40-7-1-.20(4)</a> before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under <a title="40-7-1-.22(1) - (3)" href="40-7-1-.22#40-7-1-.22(1) - (3)">40-7-1-.22(1) - (3)</a> before and after using the sink to wash produce or thaw FOOD.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Equipment, Cleaning Agents.</B> When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT, as specified in <a title="40-7-1-.18(2)(c)" href="40-7-1-.18#40-7-1-.18(2)(c)">40-7-1-.18(2)(c)</a>, shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Equipment, Clean Solutions. </B> The wash, rinse, and SANITIZE solutions shall be maintained clean.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing Equipment, Wash Solution Temperature.</B> The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43&amp;deg;C (110&amp;deg;F) or the temperature specified on the cleaning agent manufacturer's label instructions.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Warewashing Equipment, Wash Solution Temperature.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(10)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a stationary rack, single temperature machine, 74&amp;deg;C (165&amp;deg;F);<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(10)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a stationary rack, dual temperature machine, 66&amp;deg;C (150&amp;deg;F);<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(10)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a single tank, conveyor, dual temperature machine, 71&amp;deg;C (160&amp;deg;F);<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(10)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a multitank, conveyor, multitemperature machine, 66&amp;deg;C (150&amp;deg;F).<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49&amp;deg;C (120&amp;deg;F).<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing Equipment, Hot Water Sanitization Temperatures. </B> If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77&amp;deg;C (171&amp;deg;F) or above.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(12)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90&amp;deg;C (194&amp;deg;F), or less than:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(12)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a stationary rack, single temperature machine, 74&amp;deg;C (165&amp;deg;F);<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(12)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For all other machines, 82&amp;deg;C (180&amp;deg;F).<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(12)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The maximum temperature specified under (a) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as meat saws</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Warewashing Equipment, Sanitization Pressure.</B> The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, <SUB>P</SUB>H, Concentration, and Hardness. </B> A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under <a title="40-7-1-.22(3)(c)" href="40-7-1-.22#40-7-1-.22(3)(c)">40-7-1-.22(3)(c)</a> shall meet the criteria specified under <a title="40-7-1-.36(5)" href="40-7-1-.36#40-7-1-.36(5)">40-7-1-.36(5)</a> Sanitizers, Criteria; shall be used in accordance with the EPA-registered label use instructions;<SUP>P</SUP> and shall be used as follows: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A chlorine solution shall have a minimum temperature based on the concentration and <SUB>P</SUB>H of the solution as listed in the following chart;<SUP>P</SUP><P> <TABLE border="1"> <TBODY> <TR> <TD align="center" rowspan="1" colspan="1"><B>Concentration </B> <B>Range </B> MG/L </TD> <TD align="center" rowspan="1" colspan="1"><B>Minimum </B> <B>Temperature</B> <SUB>P</SUB>H 10 or less <B>&amp;deg;C (&amp;deg;F)</B></TD> <TD align="center" rowspan="1" colspan="1"><B>Minimum</B> <B>Temperature</B> <SUB>P</SUB>H 8 or less <B>&amp;deg;C (&amp;deg;F)</B></TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> 25 - 49 </TD> <TD align="center" rowspan="1" colspan="1"> 49 (120) </TD> <TD align="center" rowspan="1" colspan="1"> 49 (120) </TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> 50 - 99 </TD> <TD align="center" rowspan="1" colspan="1"> 38 (100) </TD> <TD align="center" rowspan="1" colspan="1"> 24 (75) </TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> 100 </TD> <TD align="center" rowspan="1" colspan="1"> 13 (55) </TD> <TD align="center" rowspan="1" colspan="1"> 13 (55) </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An iodine solution shall have a: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Minimum temperature of 20&amp;deg;C (68&amp;deg;F),<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><SUB>P</SUB>H of 5.0 or less or a <SUB>P</SUB>H no higher than the level for which the manufacturer specifies the solution is effective,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Concentration between 12.5 MG/L and 25 MG/L;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A quaternary ammonium compound solution shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Have a minimum temperature of 24&amp;deg;C (75&amp;deg;F),<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Have a concentration as specified under <a title="40-7-1-.36(5)" href="40-7-1-.36#40-7-1-.36(5)">40-7-1-.36(5)</a> and as indicated by the manufacturer's use directions included in the labeling,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be used only in water with 500 MG/L hardness or less, or in water having a hardness no greater than specified by the EPA-registered label use instructions;<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If another solution of a chemical specified under (a) - (c) of this section is used, the LICENSE HOLDER shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a chemical SANITIZER is generated by a device located on-site at the FOOD ESTABLISHMENT it shall be used as specified in (a) - (d) of this section and shall be produced by a device that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Complies with regulation as specified in 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA),<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Complies with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=152.500&amp;title=40#" target="_newtab">40 CFR 152.500</a> Requirement for Devices and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=156.10&amp;title=40#" target="_newtab">40 CFR 156.10</a> Labeling Requirements,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(f)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Displays the EPA device manufacturing facility registration number on the device,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(14)(f)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is operated and maintained in accordance with manufacturer's instructions.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers.</B> If a detergent-SANITIZER is used to SANITIZE in a cleaning and SANITIZING procedure where there is no distinct water rinse between the washing and SANITIZING steps, the agent applied in the SANITIZING step shall be the same detergent-SANITIZER that is used in the washing step.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Equipment, Determining Chemical Sanitizer Concentration.</B>Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(17)">(17)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Good Repair and Calibration.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(17)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under <a title="40-7-1-.16(1) - (10)" href="40-7-1-.16#40-7-1-.16(1) - (10)">40-7-1-.16(1) - (10)</a> and <a title="40-7-1-.17(1) - (37)" href="40-7-1-.17#40-7-1-.17(1) - (37)">40-7-1-.17(1) - (37)</a> or shall be discarded.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(17)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(17)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(18)">(18)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Single-Service and Single-Use Articles, Required Use. </B> A FOOD ESTABLISHMENT without facilities specified under <a title="40-7-1-.21(1) - (10)" href="40-7-1-.21#40-7-1-.21(1) - (10)">40-7-1-.21(1) - (10)</a> and <a title="40-7-1-.22(1) - (3)" href="40-7-1-.22#40-7-1-.22(1) - (3)">40-7-1-.22(1) - (3)</a> for cleaning and SANITIZING KITCHENWARE and TABLEWARE shall provide only SINGLE-USE KITCHENWARE, SINGLE-SERVICE ARTICLES, and SINGLE-USE ARTICLES for use by FOOD EMPLOYEES and SINGLE-SERVICE ARTICLES for use by CONSUMERS.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(19)">(19)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Single-Service and Single-Use Articles, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(19)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(19)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one (1) inch protruding from the chilled dispensing head.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.20(20)">(20)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shells, Use Limitation.</B> Mollusk and crustacea shells may not be used more than once as serving containers.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.21" name="40-7-1-.21" title="40-7-1-.21">Rule 40-7-1-.21 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment Food-Contact Surfaces and Utensils.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Between uses with raw fruits and vegetables and with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before using or storing a FOOD TEMPERATURE MEASURING DEVICE;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At any time during the operation when contamination may have occurred.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Subparagraph (a)1 of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different types of raw MEAT and POULTRY each requiring a higher cooking temperature as specified under <a title="40-7-1-.11(1)" href="40-7-1-.11#40-7-1-.11(1)">40-7-1-.11(1)</a> than the previous type</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (d) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every four (4) hours.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Surfaces of UTENSILS and EQUIPMENT contacting TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may be cleaned less frequently than every four (4) hours if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>In storage, containers of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and their contents are maintained at temperatures specified under <a title="40-7-1-.08" href="40-7-1-.08">40-7-1-.08</a> through <a title="40-7-1-.14" href="40-7-1-.14">40-7-1-.14</a> and the containers are cleaned when they are empty;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>UTENSILS and EQUIPMENT are used to prepare FOOD in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The UTENSILS and EQUIPMENT are cleaned at the frequency in the following chart that corresponds to the temperature; and</I><P> <TABLE border="1"> <TBODY> <TR> <TD align="center" rowspan="1" colspan="1"><B>Temperature</B></TD> <TD align="center" rowspan="1" colspan="1"><B>Cleaning Frequency</B></TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> 5.0&amp;deg;C (41&amp;deg;F) or less </TD> <TD align="center" rowspan="1" colspan="1"> 24 hours </TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> &gt;5.0&amp;deg;C - 7.2&amp;deg;C (&gt;41&amp;deg;F - 45&amp;deg;F) </TD> <TD align="center" rowspan="1" colspan="1"> 20 hours </TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> &gt;7.2&amp;deg;C - 10.0&amp;deg;C (&gt;45&amp;deg;F - 50&amp;deg;F) </TD> <TD align="center" rowspan="1" colspan="1"> 16 hours </TD> </TR> <TR> <TD align="center" rowspan="1" colspan="1"> &gt;10.0&amp;deg;C - 12.8&amp;deg;C (&gt;50&amp;deg;F - 55&amp;deg;F) </TD> <TD align="center" rowspan="1" colspan="1"> 10 hours </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the FOOD ESTABLISHMENT </I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Containers in serving situations such as salad bars, delis, and cafeteria lines hold READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is maintained at the temperatures specified under <a title="40-7-1-.08" href="40-7-1-.08">40-7-1-.08</a> through <a title="40-7-1-.14" href="40-7-1-.14">40-7-1-.14</a>, are intermittently combined with additional supplies of the same FOOD that is at the required temperature, and the containers are cleaned at least every twenty-four (24) hours;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as when left in a container of deli FOOD or in a roast, held at temperatures specified under <a title="40-7-1-.08" href="40-7-1-.08">40-7-1-.08</a> through <a title="40-7-1-.14" href="40-7-1-.14">40-7-1-.14</a>;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD, such as a reach-in refrigerator, and the EQUIPMENT is cleaned at a frequency necessary to preclude accumulation of soil residues</I>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The cleaning schedule is APPROVED based on consideration of:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Characteristics of the EQUIPMENT and its use, </I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The type of FOOD involved,</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)6.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The amount of FOOD residue accumulation, and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)6.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The temperature at which the FOOD is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(d)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>In-use UTENSILS are intermittently stored in a container of water in which the water is maintained at 57&amp;deg;C (135&amp;deg;F) or more, and the UTENSILS and container are cleaned at least every twenty-four (24) hours or at a frequency necessary to preclude accumulation of soil residues.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except when dry cleaning methods are used as specified under <a title="40-7-1-.21(5)" href="40-7-1-.21#40-7-1-.21(5)">40-7-1-.21(5)</a></I>, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At any time when contamination may have occurred;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least every twenty-four (24) hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(e)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(e)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a frequency specified by the manufacturer, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(2)(e)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cooking and Baking Equipment.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every twenty-four (24) hours. <I>This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph <a title="40-7-1-.21(2)(d)6" href="40-7-1-.21#40-7-1-.21(2)(d)6">40-7-1-.21(2)(d)6</a></I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The cavities and door seals of microwave ovens shall be cleaned at least every twenty-four (24) hours by using the manufacturer's recommended cleaning procedure.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nonfood-Contact Surfaces.</B> NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Dry Cleaning.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only SURFACES that are soiled with dry FOOD residues that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning EQUIPMENT used in dry cleaning FOOD-CONTACT SURFACES may not be used for any other purpose.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Precleaning.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD debris on EQUIPMENT and UTENSILS shall be scraped over a waste disposal unit or garbage receptacle or shall be removed in a WAREWASHING machine with a prewash cycle.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If necessary for effective cleaning, UTENSILS and EQUIPMENT shall be preflushed, presoaked, or scrubbed with abrasives.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Loading of Soiled Items, Warewashing Machines.</B> Soiled items to be cleaned in a WAREWASHING machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Exposes the items to the unobstructed spray from all cycles; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Allows the items to drain.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wet Cleaning.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The washing procedures selected shall be based on the type and purpose of the EQUIPMENT or UTENSIL, and on the type of soil to be removed.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Washing, Procedures for Alternative Manual Warewashing Equipment. </B> If washing in sink compartments or a WAREWASHING machine is impractical such as when the EQUIPMENT is fixed or the UTENSILS are too large, washing shall be done by using alternative manual WAREWASHING EQUIPMENT as specified in <a title="40-7-1-.18(2)(c)" href="40-7-1-.18#40-7-1-.18(2)(c)">40-7-1-.18(2)(c)</a> in accordance with the following procedures: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT shall be disassembled as necessary to allow access of the detergent solution to all parts;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT components and UTENSILS shall be scrapped or rough cleaned to remove FOOD particle accumulation; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(9)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> EQUIPMENT and UTENSILS shall be washed as specified under <a title="40-7-1-.21(8)(a)" href="40-7-1-.21#40-7-1-.21(8)(a)">40-7-1-.21(8)(a)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Rinsing Procedures.</B> Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Use of a distinct, separate water rinse after washing and before SANITIZING if using: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A 3-compartment sink,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink as specified in <a title="40-7-1-.18(2)(c)" href="40-7-1-.18#40-7-1-.18(2)(c)">40-7-1-.18(2)(c)</a>, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A three (3) step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Use of a detergent-SANITIZER as specified under <a title="40-7-1-.20(15)" href="40-7-1-.20#40-7-1-.20(15)">40-7-1-.20(15)</a> if using: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Alternative WAREWASHING EQUIPMENT as specified in <a title="40-7-1-.18(2)(c)" href="40-7-1-.18#40-7-1-.18(2)(c)">40-7-1-.18(2)(c)</a> that is APPROVED for use with a detergent-SANITIZER, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A WAREWASHING system for CIP EQUIPMENT;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If using a WAREWASHING machine that does not recycle the SANITIZING solution as specified under (e) of this section, or alternative manual WAREWASHING EQUIPMENT such as sprayers, use of a nondistinct water rinse that is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Integrated in the application of the SANITIZING solution, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Wasted immediately after each application; or</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.21(10)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If using a WAREWASHING machine that recycles the SANITIZING solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the SANITIZING solution.</td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.22" name="40-7-1-.22" title="40-7-1-.22">Rule 40-7-1-.22 Equipment, Utensils, and Linens: Sanitization of Equipment and Utensils</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food-Contact Surfaces and Utensils.</B> EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Before Use After Cleaning. </B>UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hot Water and Chemical. </B> After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hot water manual operations by immersion for at least thirty (30) seconds and as specified under <a title="40-7-1-.20(11)" href="40-7-1-.20#40-7-1-.20(11)">40-7-1-.20(11)</a>;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under <a title="40-7-1-.20(5)" href="40-7-1-.20#40-7-1-.20(5)">40-7-1-.20(5)</a>, <a title="40-7-1-.20(12)" href="40-7-1-.20#40-7-1-.20(12)">40-7-1-.20(12)</a>, and <a title="40-7-1-.20(13)" href="40-7-1-.20#40-7-1-.20(13)">40-7-1-.20(13)</a> and achieving a UTENSIL surface temperature of 71&amp;deg;C (160&amp;deg;F) as measured by an irreversible registering temperature indicator;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Chemical manual or chemical mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under <a title="40-7-1-.20(14)" href="40-7-1-.20#40-7-1-.20(14)">40-7-1-.20(14)</a>. Contact times shall be consistent with those on EPA-registered label use instructions by providing: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(3)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under Subparagraph (c)2 of this section, a contact time of at least ten (10) seconds for a chlorine solution specified under <a title="40-7-1-.20(14)(a)" href="40-7-1-.20#40-7-1-.20(14)(a)">40-7-1-.20(14)(a)</a>,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(3)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A contact time of at least seven (7) seconds for a chlorine solution of 50 MG/L that has a <SUB>P</SUB>H of 10 or less and a temperature of at least 38&amp;deg;C (100&amp;deg;F), or a <SUB>P</SUB>H of 8 or less and a temperature of at least 24&amp;deg;C (75&amp;deg;F),<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(3)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A contact time of at least thirty (30) seconds for other chemical SANITIZING solutions,<B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.22(3)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A contact time used in relationship with a combination of temperature, concentration, and <SUB>P</SUB>H that, when evaluated for efficacy, yields SANITIZATION as defined in <a title="40-7-1-.02(1)(b)" href="40-7-1-.02#40-7-1-.02(1)(b)">40-7-1-.02(1)(b)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.23" name="40-7-1-.23" title="40-7-1-.23">Rule 40-7-1-.23 Equipment, Utensils, and Linens: Laundering</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clean Linens. </B> Clean LINENS shall be free from FOOD residues and other soiling matter.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Specifications.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> LINENS that do not come in direct contact with FOOD shall be laundered between operations if they become wet, sticky, or visibly soiled.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cloth gloves used as specified in <a title="40-7-1-.10(14)(d)" href="40-7-1-.10#40-7-1-.10(14)(d)">40-7-1-.10(14)(d)</a> shall be laundered before being used with a different type of raw animal FOOD such as beef, FISH, lamb, pork or POULTRY.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> LINENS that are used as specified under <a title="40-7-1-.10(12)" href="40-7-1-.10#40-7-1-.10(12)">40-7-1-.10(12)</a> and cloth napkins shall be laundered between each use.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Wet wiping cloths shall be laundered daily.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Dry wiping cloths shall be laundered as necessary to prevent contamination of FOOD and clean serving UTENSILS.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage of Soiled Linens.</B> Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Washing.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, LINENS shall be mechanically washed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>In FOOD ESTABLISHMENTS in which only wiping cloths are laundered as specified in <a title="40-7-1-.18(5)(b)" href="40-7-1-.18#40-7-1-.18(5)(b)">40-7-1-.18(5)(b)</a>, the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a WAREWASHING or FOOD preparation sink that is cleaned as specified under <a title="40-7-1-.20(4)" href="40-7-1-.20#40-7-1-.20(4)">40-7-1-.20(4)</a></I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Use of Laundry Facilities.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, laundry facilities on the PREMISES of a FOOD ESTABLISHMENT shall be used only for the washing and drying of items used in the operation of the establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.23(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Separate laundry facilities located on the PREMISES for the purpose of general laundering, such as for institutions providing boarding and lodging, may also be used for laundering FOOD ESTABLISHMENT items</I>.</td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.24" name="40-7-1-.24" title="40-7-1-.24">Rule 40-7-1-.24 Equipment, Utensils, and Linens: Protection of Clean Items</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment and Utensils, Air-Drying Required. </B> After cleaning and SANITIZING, EQUIPMENT and UTENSILS: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shall be air-dried or used after adequate draining as specified in the first paragraph of <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180.940&amp;title=40#" target="_newtab">40 CFR 180.940</a> Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with FOOD; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> May not be cloth dried <I>except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wiping Cloths, Air-Drying Locations.</B> Wiping cloths laundered in a FOOD ESTABLISHMENT that does not have a mechanical clothes dryer as specified in <a title="40-7-1-.18(5)(b)" href="40-7-1-.18#40-7-1-.18(5)(b)">40-7-1-.18(5)(b)</a> shall be air-dried in a location and in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES and the wiping cloths. <I>This section does not apply if wiping cloths are stored after laundering in a SANITIZING solution as specified under <a title="40-7-1-.20(14)" href="40-7-1-.20#40-7-1-.20(14)">40-7-1-.20(14)</a></I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food-Contact Surfaces.</B> Lubricants as specified under <a title="40-7-1-.36(9)" href="40-7-1-.36#40-7-1-.36(9)">40-7-1-.36(9)</a> shall be applied to FOOD-CONTACT SURFACES that require lubrication in a manner that does not contaminate FOOD-CONTACT SURFACES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment.</B> EQUIPMENT shall be reassembled so that FOOD-CONTACT SURFACES are not contaminated.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (d) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a clean, dry location;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Where they are not exposed to splash, dust, or other contamination; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 15 cm (6 inches) above the floor.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Clean EQUIPMENT and UTENSILS shall be stored as specified under (a) of this section and shall be stored: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a self-draining position that allows air drying; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Covered or inverted.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (a) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(5)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under <a title="40-7-1-.17(35)" href="40-7-1-.17#40-7-1-.17(35)">40-7-1-.17(35)</a></I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Prohibitions.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In locker rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In toilet rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In garbage rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> In mechanical rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under sewer lines that are not shielded to intercept potential drips;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under open stairwells; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(a)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under other sources of contamination.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Kitchenware and Tableware. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD - and lip-contact surfaces is prevented.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under (b) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD - or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Soiled and Clean Tableware. </B> Soiled TABLEWARE shall be removed from CONSUMER eating and drinking areas and handled so that clean TABLEWARE is not contaminated.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preset Tableware.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Preset TABLEWARE may be exposed if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(9)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Unused settings are removed when a CONSUMER is seated; or</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(9)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Settings not removed when a CONSUMER is seated are cleaned and SANITIZED before further use</I>.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Rinsing Equipment and Utensils after Cleaning and Sanitizing.</B> After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under <a title="40-7-1-.17(14) - (36)" href="40-7-1-.17#40-7-1-.17(14) - (36)">40-7-1-.17(14) - (36)</a> and <a title="40-7-1-.20(1) - (16)" href="40-7-1-.20#40-7-1-.20(1) - (16)">40-7-1-.20(1) - (16)</a>; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.24(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The rinse is applied only after the EQUIPMENT and UTENSILS have been SANITIZED by the application of hot water or by the application of a chemical SANITIZER solution whose EPA -registered label use instructions call for rinsing off the SANITIZER after it is applied in a commercial WAREWASHING machine.</td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.25" name="40-7-1-.25" title="40-7-1-.25">Rule 40-7-1-.25 Water, Plumbing, and Waste: Water</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approved System.</B> DRINKING WATER shall be obtained from an APPROVED source that is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A PUBLIC WATER SYSTEM;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A nonPUBLIC WATER SYSTEM that is constructed, maintained, and operated according to LAW.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>System Flushing and Disinfection. </B> A DRINKING WATER system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the system.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>BOTTLED DRINKING WATER. </B>BOTTLED DRINKING WATER used or sold in a FOOD ESTABLISHMENT shall be obtained from APPROVED sources in accordance with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=129&amp;title=21#" target="_newtab">21 CFR 129</a> - Processing and Bottling of Bottled Drinking Water.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Standards.</B> Except as specified under <a title="40-7-1-.25(5)" href="40-7-1-.25#40-7-1-.25(5)">40-7-1-.25(5)</a>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Water from a PUBLIC WATER SYSTEM shall meet <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=141&amp;title=40#" target="_newtab">40 CFR 141</a> - National Primary Drinking Water Regulations and state DRINKING WATER quality standards;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Water from a nonPUBLIC WATER SYSTEM shall meet state DRINKING WATER quality standards.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nondrinking Water.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A nonDRINKING WATER supply shall be used only if its use is APPROVED.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> NonDRINKING WATER shall be used only for nonculinary purposes such as air conditioning, nonFOOD EQUIPMENT cooling, and fire protection.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sampling. </B> Except when used as specified under <a title="40-7-1-.25(5)" href="40-7-1-.25#40-7-1-.25(5)">40-7-1-.25(5)</a>, water from a nonPUBLIC WATER SYSTEM shall be sampled and tested at least annually and as required by state water quality regulations.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sample Report. </B> The most recent sample report for the nonPUBLIC WATER SYSTEM shall be retained on file in the FOOD ESTABLISHMENT or the report shall be maintained as specified by state water quality regulations.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Capacity.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Pressure.</B> Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water <I>except that water supplied as specified under <a title="40-7-1-.25(11)(a) and (b)" href="40-7-1-.25#40-7-1-.25(11)(a) and (b)">40-7-1-.25(11)(a) and (b)</a> or in response to a temporary interruption of a water supply need not be under pressure</I>.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>System.</B> Water shall be received from the source through the use of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An APPROVED public water main;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> One or more of the following that shall be constructed, maintained, and operated according to LAW:<SUP>Pf</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(10)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Nonpublic water main, water pumps, pipes, hoses, connections, and other appurtenances,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(10)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Water transport vehicles,<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(10)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Water containers.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Alternative Water Supply.</B> Water meeting the requirements specified under <a title="40-7-1-.25(1) - (9)" href="40-7-1-.25#40-7-1-.25(1) - (9)">40-7-1-.25(1) - (9)</a> shall be made available for a mobile facility and for a FOOD ESTABLISHMENT with a temporary interruption of its water supply through: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A supply of containers of commercially BOTTLED DRINKING WATER;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> One or more closed portable water containers;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(11)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An enclosed vehicular water tank;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(11)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An on-PREMISES water storage tank;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.25(11)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Piping, tubing, or hoses connected to an adjacent APPROVED source.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.26" name="40-7-1-.26" title="40-7-1-.26">Rule 40-7-1-.26 Water, Plumbing, and Waste: Plumbing System</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>APPROVED.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED materials according to LAW.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A water filter shall be made of SAFE MATERIALS.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approved System and Cleanable Fixtures.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A PLUMBING FIXTURE such as a HANDWASHING SINK, toilet, or urinal shall be EASILY CLEANABLE.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Sink, Installation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38&amp;deg;C (100&amp;deg;F) through a mixing valve or combination faucet.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A steam mixing valve may not be used at a HANDWASHING SINK.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least fifteen (15) seconds without the need to reactivate the faucet.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention, Air Gap.</B> An air gap between the water supply inlet and the flood level rim of the PHYSICAL FACILITIES, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention Device, Design Standard.</B> A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Conditioning Device, Design. </B>A water filter, screen, and other water conditioning device installed on water lines shall be designed to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of the replaceable type.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Sinks.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) and (c) of this section, at least one (1) HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas specified under <a title="40-7-1-.26(12)" href="40-7-1-.26#40-7-1-.26(12)">40-7-1-.26(12)</a>, and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for HANDWASHING SINKS in a FOOD ESTABLISHMENT that has at least one (1) HANDWASHING SINK</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If APPROVED, when FOOD exposure is limited and HANDWASHING SINKS are not conveniently available, such as in some mobile FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilets and Urinals.</B> At least one (1) toilet, and not fewer than the toilets required by LAW, shall be provided. If authorized by LAW and urinals are substituted for toilets, the substitution shall be done as specified in LAW.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Service Sink.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least one (1) service sink or one (1) curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention Device, When Required.</B> A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Providing an air gap as specified under <a title="40-7-1-.26(4)" href="40-7-1-.26#40-7-1-.26(4)">40-7-1-.26(4)</a>;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Installing an APPROVED backflow prevention device as specified under <a title="40-7-1-.26(5)" href="40-7-1-.26#40-7-1-.26(5)">40-7-1-.26(5)</a>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention Device, Carbonator.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If not provided with an air gap as specified under <a title="40-7-1-.26(4)" href="40-7-1-.26#40-7-1-.26(4)">40-7-1-.26(4)</a>, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A dual check valve attached to the carbonator need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified under (a) of this section</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Sinks.</B> A HANDWASHING SINK shall be located: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(12)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(12)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In, or immediately adjacent to, toilet rooms.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention Device, Location.</B> A backflow prevention device shall be located so that it may be serviced and maintained.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Conditioning Device, Location.</B> A water filter, screen, and other water conditioning device installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using a Handwashing Sink.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(15)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(15)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A HANDWASHING SINK may not be used for purposes other than handwashing.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(15)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An automatic handwashing facility shall be used in accordance with manufacturer's instructions.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Prohibiting a Cross Connection.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(16)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A PERSON may not create a cross connection by connecting a pipe or conduit between the DRINKING WATER system and a nonDRINKING WATER system or a water system of unknown quality.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(16)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The piping of a nonDRINKING WATER system shall be durably identified so that it is readily distinguishable from piping that carries DRINKING WATER.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(17)">(17)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Scheduling Inspection and Service for a Water System Device.</B> A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions. Records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)">(18)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Water Reservoir of Fogging Devices, Cleaning.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A reservoir that is used to supply water to a device such as a produce fogger shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintained in accordance with manufacturer's specifications;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (b) of this section, whichever is more stringent.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Draining and complete disassembly of the water and aerosol contact parts;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Flushing the complete system with water to remove the detergent solution and particulate accumulation;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(18)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 MG/L hypochlorite solution.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(19)">(19)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>System Maintained in Good Repair.</B> A PLUMBING SYSTEM shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(19)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Repaired according to LAW;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.26(19)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintained in good repair.</td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.27" name="40-7-1-.27" title="40-7-1-.27">Rule 40-7-1-.27 Water, Plumbing, and Waste: Mobile Water Tank and Mobile Food Establishment Water Tank</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>APPROVED.</B> Materials that are used in the construction of a mobile water tank, mobile FOOD ESTABLISHMENT water tank, and appurtenances shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Safe;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Durable, CORROSION-RESISTANT, and nonabsorbent; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Finished to have a SMOOTH, EASILY CLEANABLE surface.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Enclosed System, Sloped to Drain. </B> A mobile water tank shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Enclosed from the filling inlet to the discharge outlet; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sloped to an outlet that allows complete drainage of the tank.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Inspection and Cleaning Port, Protected and Secured. </B> If a water tank is designed with an access port for inspection and cleaning, the opening shall be in the top of the tank and: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Flanged upward at least 13 mm (one-half inch); and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Equipped with a port cover assembly that is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provided with a gasket and a device for securing the cover in place, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Flanged to overlap the opening and sloped to drain.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"V" Type Threads, Use Limitation. </B> A fitting with "V" type threads on a water tank inlet or outlet shall be allowed only when a hose is permanently attached.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Tank Vent, Protected.</B> If provided, a water tank vent shall terminate in a downward direction and shall be covered with: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 16 mesh to 25.4 mm (16 mesh to 1 inch) screen or equivalent when the vent is in a protected area; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A protective filter when the vent is in an area that is not protected from windblown dirt and debris.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Inlet and Outlet, Sloped to Drain.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A water tank and its inlet and outlet shall be sloped to drain.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A water tank inlet shall be positioned so that it is protected from contaminants such as waste discharge, road dust, oil, or grease.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hose, Construction and Identification.</B> A hose used for conveying DRINKING WATER from a water tank shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Safe;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Durable, CORROSION-RESISTANT, and nonabsorbent;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(7)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Finished with a SMOOTH interior surface; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(7)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Clearly and durably identified as to its use if not permanently attached.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Filter, Compressed Air. </B> A filter that does not pass oil or oil vapors shall be installed in the air supply line between the compressor and DRINKING WATER system when compressed air is used to pressurize the water tank system.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Protective Cover or Device. </B> A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mobile Food Establishment Tank Inlet.</B> A mobile FOOD ESTABLISHMENT'S water tank inlet shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 19.1 mm (three-fourths inch) in inner diameter or less; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provided with a hose connection of a size or type that will prevent its use for any other service.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>System Flushing and Sanitization. </B> A water tank, pump, and hoses shall be flushed and SANITIZED before being placed in service after construction, repair, modification, and periods of nonuse.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using a Pump and Hoses, Backflow Prevention.</B> A PERSON shall operate a water tank, pump, and hoses so that backflow and other contamination of the water supply are prevented.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Protecting Inlet, Outlet, and Hose Fitting.</B> If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device as specified under <a title="40-7-1-.27(9)" href="40-7-1-.27#40-7-1-.27(9)">40-7-1-.27(9)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Tank, Pump, and Hoses, Dedication.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(14)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, a water tank, pump, and hoses used for conveying DRINKING WATER shall be used for no other purpose.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.27(14)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Water tanks, pumps, and hoses APPROVED for liquid FOODS may be used for conveying DRINKING WATER if they are cleaned and SANITIZED before they are used to convey water</I>.</td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.28" name="40-7-1-.28" title="40-7-1-.28">Rule 40-7-1-.28 Water, Plumbing, and Waste: Sewage, Other Liquid Waste, and Rainwater</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Capacity and Drainage.</B> A SEWAGE holding tank in a mobile FOOD ESTABLISHMENT shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sized fifteen percent (15%) larger in capacity than the water supply tank; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sloped to a drain that is 25 mm (1 inch) in inner diameter or greater, equipped with a shut-off valve.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Establishment Drainage System. </B>FOOD ESTABLISHMENT drainage systems, including grease traps, that convey SEWAGE shall be designed and installed as specified <a title="40-7-1-.26(2)(a)" href="40-7-1-.26#40-7-1-.26(2)(a)">40-7-1-.26(2)(a)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b), (c), and (d) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed.<B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraph (a) of this section does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Grease Trap.</B> If used, a grease trap shall be located to be easily accessible for cleaning.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Conveying Sewage. </B>SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Removing Mobile Food Establishment Wastes.</B> SEWAGE and other liquid wastes shall be removed from a mobile FOOD ESTABLISHMENT at an APPROVED waste SERVICING AREA or by a SEWAGE transport vehicle in such a way that a public health HAZARD or nuisance is not created.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Flushing a Waste Retention Tank.</B> A tank for liquid waste retention shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approved Sewage Disposal System.</B> SEWAGE shall be disposed through an APPROVED facility that is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A public SEWAGE treatment plant;<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An individual SEWAGE disposal system that is sized, constructed, maintained, and operated according to LAW.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.28(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Other Liquid Wastes and Rainwater.</B> Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.29" name="40-7-1-.29" title="40-7-1-.29">Rule 40-7-1-.29 Water, Plumbing, and Waste: Refuse, Recyclables, and Returnables</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Indoor Storage Area.</B> If located within the FOOD ESTABLISHMENT, a storage area for REFUSE, recyclables, and returnables shall meet the requirements specified under <a title="40-7-1-.30(1)" href="40-7-1-.30#40-7-1-.30(1)">40-7-1-.30(1)</a>, <a title="40-7-1-.31(1) - (8)" href="40-7-1-.31#40-7-1-.31(1) - (8)">40-7-1-.31(1) - (8)</a>, <a title="40-7-1-.31(13)" href="40-7-1-.31#40-7-1-.31(13)">40-7-1-.31(13)</a>, and <a title="40-7-1-.31(14)" href="40-7-1-.31#40-7-1-.31(14)">40-7-1-.31(14)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Storage Surface.</B> An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material, such as concrete or asphalt, and shall be SMOOTH, durable, and sloped to drain.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Enclosure.</B> If used, an outdoor enclosure for REFUSE, recyclables, and returnables shall be constructed of durable and cleanable materials.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Receptacles.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect-resistant and rodent-resistant, leakproof, and nonabsorbent.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT or within closed outside receptacles</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Receptacles in Vending Machines.</B><I>Except for a receptacle for BEVERAGE bottle crown closures</I>, a REFUSE receptacle may not be located within a VENDING MACHINE.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outside Receptacles.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized, and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage Areas, Rooms, and Receptacles, Capacity and Availability.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilet Room Receptacle, Covered.</B> A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Implements and Supplies.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, suitable cleaning implements and supplies such as high pressure pumps, hot water, steam, and detergent shall be provided as necessary for effective cleaning of receptacles and waste handling units for REFUSE, recyclables, and returnables.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>If APPROVED, off-PREMISES-based cleaning services may be used if on-PREMISES cleaning implements and supplies are not provided.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An area designated for REFUSE, recyclables, returnables, and, except as specified in (b) of this section, a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES and a public health HAZARD or nuisance is not created.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>A redeeming machine may be located in the PACKAGED FOOD storage area or CONSUMER area of a FOOD ESTABLISHMENT if FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are not subject to contamination from the machines and a public health HAZARD or nuisance is not created</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(10)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The location of receptacles and waste handling units for REFUSE, recyclables, and returnables may not create a public health HAZARD or nuisance or interfere with the cleaning of adjacent space.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storing Refuse, Recyclables, and Returnables.</B> REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Areas, Enclosures, and Receptacles, Good Repair.</B> Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outside Storage Prohibitions.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(13)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, REFUSE receptacles not meeting the requirements specified under <a title="40-7-1-.29(4)(a)" href="40-7-1-.29#40-7-1-.29(4)(a)">40-7-1-.29(4)(a)</a>, such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with FOOD residue, may not be stored outside.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(13)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Cardboard or other packaging material that does not contain FOOD residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Covering Receptacles.</B> Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(14)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Inside the FOOD ESTABLISHMENT if the receptacles and units: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(14)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Contain FOOD residue and are not in continuous use; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(14)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> After they are filled; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(14)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using Drain Plugs.</B> Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Maintaining Refuse Areas and Enclosures.</B> A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under <a title="40-7-1-.34(14)" href="40-7-1-.34#40-7-1-.34(14)">40-7-1-.34(14)</a>, and clean.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(17)">(17)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Receptacles.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(17)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under <a title="40-7-1-.26(5)" href="40-7-1-.26#40-7-1-.26(5)">40-7-1-.26(5)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(17)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(18)">(18)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Frequency.</B> REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(19)">(19)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Receptacles or Vehicles.</B> REFUSE, recyclables, and returnables shall be removed from the PREMISES by way of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(19)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Portable receptacles that are constructed and maintained according to LAW; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(19)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A transport vehicle that is constructed, maintained, and operated according to LAW.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.29(20)">(20)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Community or Individual Facility.</B> Solid waste not disposed of through the SEWAGE system, such as through grinders and pulpers, shall be recycled or disposed of in an APPROVED public or private community recycling or REFUSE facility; or solid waste shall be disposed of in an individual REFUSE facility, such as a landfill or incinerator, which is sized, constructed, maintained, and operated according to LAW.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.30" name="40-7-1-.30" title="40-7-1-.30">Rule 40-7-1-.30 Physical Facilities: Materials for Construction and Repair</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.30(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Surface Characteristics.</B> Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.30(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.30(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Closely woven and EASILY CLEANABLE carpet for carpeted areas; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.30(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.30(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Surface Characteristics.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.30(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.30(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Exterior surfaces of buildings and mobile FOOD ESTABLISHMENTS shall be of weather-resistant materials and shall comply with LAW.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.30(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Outdoor storage areas for REFUSE, recyclables, or returnables shall be of materials specified under <a title="40-7-1-.29(2)" href="40-7-1-.29#40-7-1-.29(2)">40-7-1-.29(2)</a> and <a title="40-7-1-.29(3)" href="40-7-1-.29#40-7-1-.29(3)">40-7-1-.29(3)</a>.</td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.31" name="40-7-1-.31" title="40-7-1-.31">Rule 40-7-1-.31 Physical Facilities: Design, Construction, and Installation</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floors, Walls, and Ceilings.</B> Except as specified under <a title="40-7-1-.31(4)" href="40-7-1-.31#40-7-1-.31(4)">40-7-1-.31(4)</a> and <I>except for antislip floor coverings or applications that may be used for safety reasons</I>, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floors, Walls, and Ceilings, Utility Lines.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Utility service lines and pipes may not be unnecessarily exposed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Exposed horizontal utility service lines and pipes may not be installed on the floor.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floor and Wall Junctures, Coved, and Enclosed or Sealed.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floor Carpeting, Restrictions and Installation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A floor covering, such as carpeting or similar material, may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WARE WASHING areas, toilet room areas where hand washing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If carpeting is installed as a floor covering in areas other than those specified under (a) of this section, it shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(4)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(4)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floor Covering, Mats and Duck boards.</B> Mats and duck boards shall be designed to be removable and EASILY CLEANABLE.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wall and Ceiling Coverings and Coatings.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except in areas used only for dry storage</I>, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Walls and Ceilings, Attachments.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be EASILY CLEANABLE.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>In a CONSUMER area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Walls and Ceilings, Studs, Joists, and Rafters.</B> Studs, joists, and rafters may not be exposed in areas subject to moisture.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Light Bulbs, Protective Shielding.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(9)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The integrity of the packages cannot be affected by broken glass falling onto them; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(9)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>The packages are capable of being cleaned of debris from broken bulbs before the packages are opened</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(9)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Heating, Ventilating, Air Conditioning System Vents.</B> Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Insect Control Devices, Design and Installation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Insect control devices shall be installed so that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(11)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The devices are not located over a FOOD preparation area; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(11)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilet Rooms, Enclosed</B>. <I>Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall</I>, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outer Openings, Protected.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b), (c), and (e) and under (d) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Filling or closing holes and other gaps along floors, walls, and ceilings;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Closed, tight-fitting windows; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Solid, self-closing, tight-fitting doors.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraph (a) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents</I>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Exterior doors used as exits need not be self-closing if they are:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Solid and tight-fitting;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FOOD ESTABLISHMENT; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) and (e) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Properly designed and installed air curtains to control flying insects; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other effective means.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(13)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraph (d) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Exterior Walls and Roofs, Protective Barrier. </B> Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Food Vending Areas, Overhead Protection.</B><I>Except for machines that vend canned BEVERAGES</I>, if located outside, a machine used to vend FOOD shall be provided with overhead protection.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Servicing Areas, Overhead Protection.</B><I>Except for areas used only for the loading of water or the discharge of SEWAGE and other liquid waste through the use of a closed system of hoses</I>, SERVICING AREAS shall be provided with overhead protection.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(17)">(17)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Walking and Driving Surfaces, Graded to Drain.</B> Exterior walking and driving surfaces shall be graded to drain.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(18)">(18)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Refuse Areas, Curbed and Graded to Drain.</B> Outdoor REFUSE areas shall be constructed in accordance with LAW and shall be curbed and graded to drain in order to collect and dispose of liquid waste that results from the REFUSE and from cleaning the area and waste receptacles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(19)">(19)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Private Homes and Living or Sleeping Quarters, Use Prohibition.</B> A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.31(20)">(20)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Living or Sleeping Quarters, Separation.</B> Living or sleeping quarters located on the PREMISES of a FOOD ESTABLISHMENT such as those provided for lodging registration clerks or resident managers shall be separated from rooms and areas used for FOOD ESTABLISHMENT operations by complete partitioning and solid self-closing doors.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.32" name="40-7-1-.32" title="40-7-1-.32">Rule 40-7-1-.32 Physical Facilities: Numbers and Capacities</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Minimum Number.</B> HANDWASHING SINKS shall be provided as specified under <a title="40-7-1-.26(7)" href="40-7-1-.26#40-7-1-.26(7)">40-7-1-.26(7)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Cleanser, Availability.</B> Each HANDWASHING SINK or group of two (2) adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hand Drying Provision.</B> Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Individual, disposable towels;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A continuous towel system that supplies the user with a clean towel;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A heated-air hand drying device;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Aids and Devices, Use Restrictions.</B> A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under <a title="40-7-1-.32(2)" href="40-7-1-.32#40-7-1-.32(2)">40-7-1-.32(2)</a> and <a title="40-7-1-.32(3)" href="40-7-1-.32#40-7-1-.32(3)">40-7-1-.32(3)</a> and <a title="40-7-1-.29(7)(c)" href="40-7-1-.29#40-7-1-.29(7)(c)">40-7-1-.29(7)(c)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Signage.</B> A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Disposable Towels, Waste Receptacle. </B> A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle as specified under <a title="40-7-1-.29(7)(c)" href="40-7-1-.29#40-7-1-.29(7)(c)">40-7-1-.29(7)(c)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Minimum Number. </B> Toilets and urinals shall be provided as specified under <a title="40-7-1-.26(8)" href="40-7-1-.26#40-7-1-.26(8)">40-7-1-.26(8)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilet Tissue, Availability.</B> A supply of toilet tissue shall be available at each toilet<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Intensity.</B> The light intensity shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 215 lux (20 foot candles): <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(9)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(9)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Inside EQUIPMENT such as reach-in and under-counter refrigerators; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(9)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WARE WASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(9)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical. </B> If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Designation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.32(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Availability.</B> A service sink or curbed cleaning facility shall be provided as specified under <a title="40-7-1-.26(9)(a)" href="40-7-1-.26#40-7-1-.26(9)(a)">40-7-1-.26(9)(a)</a>.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.33" name="40-7-1-.33" title="40-7-1-.33">Rule 40-7-1-.33 Physical Facilities: Location and Placement</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.33(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Conveniently Located. </B>HANDWASHING SINKS shall be conveniently located as specified under <a title="40-7-1-.26(12)" href="40-7-1-.26#40-7-1-.26(12)">40-7-1-.26(12)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.33(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Convenience and Accessibility.</B> Toilet rooms shall be conveniently located and accessible to EMPLOYEES during all hours of operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.33(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Designated Areas.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.33(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.33(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.33(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Segregation and Location.</B> Products that are held by the LICENSE HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.33(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Receptacles, Waste Handling Units, and Designated Storage Areas.</B> Units, receptacles, and areas designated for storage of REFUSE and recyclable and returnable containers shall be located as specified under <a title="40-7-1-.29(10)" href="40-7-1-.29#40-7-1-.29(10)">40-7-1-.29(10)</a>.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.34" name="40-7-1-.34" title="40-7-1-.34">Rule 40-7-1-.34 Physical Facilities: Maintenance and Operation</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Repairing.</B> PHYSICAL FACILITIES shall be maintained in good repair.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning, Frequency and Restrictions.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except for cleaning that is necessary due to a spill or other accident</I>, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Floors, Dustless Methods.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Spills or drip page on floors that occur between normal floor cleaning times may be cleaned:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Without the use of dust-arresting compounds; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>In the case of liquid spills or drip page, with the use of a small amount of absorbent compound such as sawdust or diatomaceous earth applied immediately before spot cleaning</I>.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Maintenance Tools, Preventing Contamination.</B> FOOD preparation sinks, HANDWASHING SINKS, and WARE WASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Drying Mops. </B> After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Absorbent Materials on Floors, Use Limitation. </B> Except as specified in <a title="40-7-1-.34(3)(b)" href="40-7-1-.34#40-7-1-.34(3)(b)">40-7-1-.34(3)(b)</a>, sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning of Plumbing Fixtures.</B> PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Closing Toilet Room Doors. </B><I>Except during cleaning and maintenance operations</I>, toilet room doors as specified under <a title="40-7-1-.31(12)" href="40-7-1-.31#40-7-1-.31(12)">40-7-1-.31(12)</a> shall be kept closed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using Dressing Rooms and Lockers. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Controlling Pests. </B> The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(11)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Routinely inspecting incoming shipments of FOOD and supplies;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(11)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Routinely inspecting the PREMISES for evidence of pests;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(11)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using methods, if pests are found, such as trapping devices or other means of pest control as specified under <a title="40-7-1-.36(3)" href="40-7-1-.36#40-7-1-.36(3)">40-7-1-.36(3)</a>, <a title="40-7-1-.36(11)" href="40-7-1-.36#40-7-1-.36(11)">40-7-1-.36(11)</a>, and <a title="40-7-1-.36(12)" href="40-7-1-.36#40-7-1-.36(12)">40-7-1-.36(12)</a>;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(11)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Eliminating harborage conditions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests.</B> Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storing Maintenance Tools. </B> Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(13)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(13)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Maintaining Premises, Unnecessary Items and Litter. </B> The PREMISES shall be free of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(14)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(14)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Litter.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Prohibiting Animals.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(15)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) and (c) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(15)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(15)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Edible FISH or decorative FISH in aquariums, shellfish or crustacea on ice or under refrigeration, and shellfish and crustacea in display tank systems;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(15)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas;</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(15)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL; and</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(15)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>In areas that are not used for FOOD preparation, storage, sales, display, or dining, in which there are caged animals or animals that are similarly confined, such as in a variety store that sells pets or a tourist park that displays animals.</I></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.34(15)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Live or dead FISH bait may be stored if contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result.</I></td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.35" name="40-7-1-.35" title="40-7-1-.35">Rule 40-7-1-.35 Poisonous or Toxic Materials: Labeling and Identification</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.35(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Identifying Information, Prominence.</B> Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.35(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Common Name.</B> Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.<SUP>Pf</SUP></td> </tr> </table> <h2><a href="/GAC/40-7-1-.36" name="40-7-1-.36" title="40-7-1-.36">Rule 40-7-1-.36 Poisonous or Toxic Materials: Operational Supplies and Applications</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Separation.</B> POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE -SERVICE or SINGLE-USE ARTICLES. <I>This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES</I>.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Restriction.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Paragraph (a) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Conditions of Use.</B> POISONOUS OR TOXIC MATERIALS shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Used according to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> LAW and these Regulations,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The conditions of certification, if certification is required, for use of the pest control materials,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Additional conditions that may be established by the DEPARTMENT; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Applied so that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A HAZARD to EMPLOYEES or other PERSONS is not constituted,<B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Contamination - including toxic residues due to drip, drain, fog, splash or spray - on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES is prevented, and, for a RESTRICTED USE PESTICIDE, this is achieved by:<SUP>P</SUP> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(b)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Removing the items,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(b)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Covering the items with impermeable covers,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(b)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Taking other appropriate preventive actions,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(b)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in <a href="https://links.casemakerlegal.com/states/us/books/United_States_Code/browse?ci=25&amp;id=gasos&amp;codesec=136&amp;title=7#" target="_newtab">7 USC 136</a> Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Poisonous or Toxic Material Containers.</B> A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sanitizers, Criteria.</B> Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Meet the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180.940&amp;title=40#" target="_newtab">40 CFR 180.940</a> Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions),<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Meet the requirements as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180.2020&amp;title=40#" target="_newtab">40 CFR 180.2020</a> Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Chemicals for Washing, Treatment, Storage, and Processing Fruits and Vegetables, Criteria.</B> Chemicals, including those generated on-site, used to wash or peel raw, whole fruits and vegetables shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be an APPROVED FOOD ADDITIVE listed for this intended use in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=173&amp;title=21#" target="_newtab">21 CFR 173</a>,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be generally recognized as safe (GRAS) for this intended use,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(6)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be the subject of an effective food contact notification for this intended use - only effective for the manufacturer or supplier identified in the notification,<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(6)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Meet the requirements in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=156&amp;title=40#" target="_newtab">40 CFR 156</a> Labeling Requirements for Pesticide and Devices.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Boiler Water Additives, Criteria.</B> Chemicals used as boiler water ADDITIVES shall meet the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=173.310&amp;title=21#" target="_newtab">21 CFR 173.310</a> Boiler water additives.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Drying Agents, Criteria.</B> Drying agents used in conjunction with SANITIZATION shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Contain only components that are listed as one of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Generally recognized as safe for use in FOOD as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=182&amp;title=21#" target="_newtab">21 CFR 182</a> -Substances Generally Recognized as Safe, or <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=184&amp;title=21#" target="_newtab">21 CFR 184</a> -Direct Food Substances Affirmed as Generally Recognized as Safe,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Generally recognized as safe for the intended use as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=186&amp;title=21#" target="_newtab">21 CFR 186</a> - Indirect Food Substances Affirmed as Generally Recognized as Safe,<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Generally recognized as safe for the intended use as determined by experts qualified in scientific training and experience to evaluate the safety of substances added, directly or indirectly, to FOOD as described in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170.30&amp;title=21#" target="_newtab">21 CFR 170.30</a> Eligibility for classification as generally recognized as safe (GRAS),<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Subject of an effective Food Contact Notification as described in the Federal Food Drug and Cosmetic Act (FFDCA) Section 409(h),<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> APPROVED for use as a drying agent under a prior sanction as described in the Federal Food Drug and Cosmetic Act (FFDCA) § 201(s)(4);<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(a)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Specifically regulated as an indirect FOOD ADDITIVE for use as a drying agent as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=174-178&amp;title=21#" target="_newtab">21 CFR Parts 174-178</a>,<SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(a)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> APPROVED for use as a drying agent under the threshold of regulation process established by <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170.39&amp;title=21#" target="_newtab">21 CFR 170.39</a> Threshold of regulation for substances used in food-contact articles;<SUP>P</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> When SANITIZATION is with chemicals, the approval required under Subparagraph (a)5 or (a)7 of this section or the regulation as an indirect FOOD ADDITIVE required under Subparagraph (a)6 of this section, shall be specifically for use with chemical SANITIZING solutions.<SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Incidental Food Contact, Criteria.</B> Lubricants shall meet the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=178.3570&amp;title=21#" target="_newtab">21 CFR 178.3570</a> Lubricants with incidental food contact, if they are used on FOOD-CONTACT SURFACES, on bearings and gears located on or within FOOD-CONTACT SURFACES, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Restricted Use Pesticides, Criteria.</B> RESTRICTED USE PESTICIDES specified under <a title="40-7-1-.36(3)(c)" href="40-7-1-.36#40-7-1-.36(3)(c)">40-7-1-.36(3)(c)</a> shall meet the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=152&amp;title=40#152Subpart I" target="_newtab">40 CFR 152 Subpart I</a> - Classification of Pesticides.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Rodent Bait Stations.</B> Rodent bait shall be contained in a covered, tamper-resistant bait station.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Tracking Powders, Pest Control and Monitoring.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(12)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in (b) of this section, a tracking powder pesticide may not be used in a FOOD ESTABLISHMENT.<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(12)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If used, a nontoxic tracking powder such as talcum or flour may not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Restriction and Storage.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(13)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Except for medicines that are stored or displayed for retail sale</I>, only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT.<B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(13)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under <a title="40-7-1-.35(1)" href="40-7-1-.35#40-7-1-.35(1)">40-7-1-.35(1)</a> and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.<B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Refrigerated Medicines, Storage.</B> Medicines belonging to EMPLOYEES that require refrigeration and are stored in a FOOD refrigerator shall be stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines.<B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage - First Aid Supplies.</B> First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(15)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Labeled as specified under <a title="40-7-1-.35(1)" href="40-7-1-.35#40-7-1-.35(1)">40-7-1-.35(1)</a>;<B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(15)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.<B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.36(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage - Other Personal Care Items.</B> Except as specified under <a title="40-7-1-.36(14)" href="40-7-1-.36#40-7-1-.36(14)">40-7-1-.36(14)</a> and <a title="40-7-1-.36(15)" href="40-7-1-.36#40-7-1-.36(15)">40-7-1-.36(15)</a>, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under <a title="40-7-1-.32(11)(b)" href="40-7-1-.32#40-7-1-.32(11)(b)">40-7-1-.32(11)(b)</a>.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.37" name="40-7-1-.37" title="40-7-1-.37">Rule 40-7-1-.37 Poisonous or Toxic Materials: Stock and Retail Sale</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.37(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Separation. </B>POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.37(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning;<B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.37(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.<B><SUP>P </SUP></B></td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.38" name="40-7-1-.38" title="40-7-1-.38">Rule 40-7-1-.38 Compliance &amp; Enforcement: Regulations Applicability</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Public Health Protection.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The DEPARTMENT shall apply these Regulations to promote its underlying purpose, as specified in <a title="40-7-1-.01(2)" href="40-7-1-.01#40-7-1-.01(2)">40-7-1-.01(2)</a>, of safeguarding public health and ensuring that FOOD is safe, unADULTERATED, and honestly presented when offered to the CONSUMER.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In enforcing the provisions of these Regulations, the DEPARTMENT shall assess existing facilities or EQUIPMENT that were in use before the effective date of these Regulations based on the following considerations: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Whether the facilities or EQUIPMENT are in good repair and capable of being maintained in a sanitary condition;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Whether FOOD-CONTACT SURFACES comply with <a title="40-7-1-.16(1) - (9)" href="40-7-1-.16#40-7-1-.16(1) - (9)">40-7-1-.16(1) - (9)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(1)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Whether the capacities of cooling, heating, and holding EQUIPMENT are sufficient to comply with <a title="40-7-1-.18(1)" href="40-7-1-.18#40-7-1-.18(1)">40-7-1-.18(1)</a>; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(1)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The existence of a documented agreement with the LICENSE HOLDER that the facilities or EQUIPMENT will be replaced as specified under <a title="40-7-1-.40(10)(g)" href="40-7-1-.40#40-7-1-.40(10)(g)">40-7-1-.40(10)(g)</a>. </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preventing Health Hazards, Provision for Conditions Not Addressed.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If necessary to protect against public health HAZARDS or nuisances, the DEPARTMENT may impose specific requirements in addition to the requirements contained in these Regulations that are authorized by LAW.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The DEPARTMENT shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the LICENSE applicant or LICENSE HOLDER and a copy shall be maintained in the DEPARTMENT'S file for the FOOD ESTABLISHMENT.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Modifications and Waivers.</B> The DEPARTMENT may grant a VARIANCE by modifying or waiving the requirements of these Regulations if in the opinion of the DEPARTMENT a health HAZARD or nuisance will not result from the VARIANCE. If a VARIANCE is granted, the DEPARTMENT shall retain the information specified under <a title="40-7-1-.38(4)" href="40-7-1-.38#40-7-1-.38(4)">40-7-1-.38(4)</a> in its records for the FOOD ESTABLISHMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Documentation of Proposed Variance and Justification.</B> Before a VARIANCE from a requirement of these Regulations is APPROVED, the information that shall be provided by the PERSON requesting the VARIANCE and retained in the DEPARTMENT'S file on the FOOD ESTABLISHMENT includes: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A statement of the proposed VARIANCE of these Regulations requirement citing relevant Regulation section numbers;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Regulation sections will be alternatively addressed by the proposal;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A HACCP PLAN, if required as specified under <a title="40-7-1-.39(3)(a)" href="40-7-1-.39#40-7-1-.39(3)(a)">40-7-1-.39(3)(a)</a>, that includes the information specified under <a title="40-7-1-.39(4)" href="40-7-1-.39#40-7-1-.39(4)">40-7-1-.39(4)</a> as it is relevant to the VARIANCE requested.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Conformance with Approved Procedures.</B> If the DEPARTMENT grants a VARIANCE as specified in <a title="40-7-1-.38(3)" href="40-7-1-.38#40-7-1-.38(3)">40-7-1-.38(3)</a>, or a HACCP PLAN is otherwise required as specified under <a title="40-7-1-.39(3)" href="40-7-1-.39#40-7-1-.39(3)">40-7-1-.39(3)</a>, the LICENSE HOLDER shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with the HACCP PLANS and procedures that are submitted as specified under <a title="40-7-1-.39(4)" href="40-7-1-.39#40-7-1-.39(4)">40-7-1-.39(4)</a> and APPROVED as a basis for the modification or waiver;<SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintain and provide to the DEPARTMENT, upon request, records specified under <a title="40-7-1-.39(4)(d) and (e)3" href="40-7-1-.39#40-7-1-.39(4)(d) and (e)3">40-7-1-.39(4)(d) and (e)3</a> that demonstrate that the following are routinely employed; <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Procedures for monitoring the CRITICAL CONTROL POINTS,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Monitoring of the CRITICAL CONTROL POINTS,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(5)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Verification of the effectiveness of the operation or process,<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.38(5)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/40-7-1-.39" name="40-7-1-.39" title="40-7-1-.39">Rule 40-7-1-.39 Compliance and Enforcement: Plan Submission and Approval</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>When Plans Are Required.</B> A LICENSE applicant or LICENSE HOLDER shall submit to the DEPARTMENT properly prepared plans and specifications for review and approval before: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The construction of a FOOD ESTABLISHMENT;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The conversion of an existing structure for use as a FOOD ESTABLISHMENT;<SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The remodeling of a FOOD ESTABLISHMENT or a change of type of FOOD ESTABLISHMENT or FOOD operation as specified under <a title="40-7-1-.40(5)(c)" href="40-7-1-.40#40-7-1-.40(5)(c)">40-7-1-.40(5)(c)</a> if the DEPARTMENT determines that plans and specifications are necessary to ensure compliance with these Regulations.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Contents of the Plans and Specifications.</B> The plans and specifications for a FOOD ESTABLISHMENT, including a FOOD ESTABLISHMENT specified under <a title="40-7-1-.39(3)" href="40-7-1-.39#40-7-1-.39(3)">40-7-1-.39(3)</a>, shall include- as required by the DEPARTMENT based on the type of operation, type of FOOD preparation, and FOODS prepared - the following information to demonstrate conformance with Regulation provisions: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Description of FOOD products to be sold, held for sale, or processed for intended consumption by the end CONSUMER;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Planned FOOD service operations, including the following information: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If the proposed FOOD service operations are to be conducted by the LICENSE applicant, or if the FOOD service operations will separately owned and operated;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The approximate square footage of food preparation areas and CONSUMER seating areas utilized for the FOOD service operations;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Proposed layout, mechanical schematics, construction materials, and finish schedules;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Proposed EQUIPMENT types, manufacturers, model numbers, locations, dimensions, performance capacities, and installation specifications;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Evidence that standard procedures that ensure compliance with the requirements of these Regulations are developed or are being developed; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(2)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other information that may be required by the DEPARTMENT for the proper review of the proposed construction, conversion or modification, and procedures for operating a FOOD ESTABLISHMENT.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>When a HACCP Plan is Required.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before engaging in an activity that requires a HACCP PLAN, a LICENSE applicant or LICENSE HOLDER shall submit to the DEPARTMENT for approval a properly prepared HACCP PLAN as specified under <a title="40-7-1-.39(4)" href="40-7-1-.39#40-7-1-.39(4)">40-7-1-.39(4)</a> and the relevant provisions of these Regulations if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(3)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Submission of a HACCP PLAN is required according to LAW;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(3)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A VARIANCE is required as specified under Subparagraph <a title="40-7-1-.11(1)(d)4" href="40-7-1-.11#40-7-1-.11(1)(d)4">40-7-1-.11(1)(d)4</a>, <a title="40-7-1-.12(10)" href="40-7-1-.12#40-7-1-.12(10)">40-7-1-.12(10)</a>, or <a title="40-7-1-.17(23)(b)" href="40-7-1-.17#40-7-1-.17(23)(b)">40-7-1-.17(23)(b)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(3)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The DEPARTMENT determines that a FOOD preparation or processing method requires a VARIANCE based on a plan submittal specified under <a title="40-7-1-.39(2)" href="40-7-1-.39#40-7-1-.39(2)">40-7-1-.39(2)</a>, an inspectional finding, or a VARIANCE request.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before engaging in REDUCED OXYGEN PACKAGING without a VARIANCE as specified under <a title="40-7-1-.12(11)" href="40-7-1-.12#40-7-1-.12(11)">40-7-1-.12(11)</a>, a LICENSE applicant or LICENSE HOLDER shall submit a properly prepared HACCP PLAN to the DEPARTMENT.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Contents of a HACCP Plan.</B> For a FOOD ESTABLISHMENT that is required under <a title="40-7-1-.39(3)" href="40-7-1-.39#40-7-1-.39(3)">40-7-1-.39(3)</a> to have a HACCP PLAN, the LICENSE applicant or LICENSE HOLDER shall submit to the DEPARTMENT a properly prepared HACCP PLAN that includes: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> General information such as the name of the LICENSE applicant or LICENSE HOLDER, the FOOD ESTABLISHMENT address, and contact information;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A categorization of the types of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are to be controlled under the HACCP Plan;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A flow diagram or chart for each specific FOOD or category type that identifies: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Each step in the process;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The HAZARDS and controls for each step in the flow diagram or chart;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The steps that are CRITICAL CONTROL POINTS;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The ingredients, materials, and equipment used in the preparation of that FOOD;<SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Formulations or recipes that delineate methods and procedural control measures that address the FOOD safety concerns involved.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A CRITICAL CONTROL POINTS summary for each specific FOOD or category type that clearly identifies: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Each CRITICAL CONTROL POINT,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The CRITICAL LIMITS for each CRITICAL CONTROL POINT,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The method and frequency for monitoring and controlling each CRITICAL CONTROL POINT by the designated FOOD EMPLOYEE or the PERSON IN CHARGE,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> he method and frequency for the PERSON IN CHARGE to routinely verify that the FOOD EMPLOYEE is following standard operating procedures and monitoring CRITICAL CONTROL POINTS,<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(d)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Action to be taken by the designated FOOD EMPLOYEE or PERSON IN CHARGE if the CRITICAL LIMITS for each CRITICAL CONTROL POINT are not met,<B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(d)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Records to be maintained by the PERSON IN CHARGE to demonstrate that the HACCP PLAN is properly operated and managed;<SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Supporting documents such as: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD EMPLOYEE and supervisory training plan that addresses the FOOD safety issues of concern;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Copies of blank records forms that are necessary to implement the HACCP PLAN;<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Additional scientific data or other information, as required by the DEPARTMENT, supporting the determination that FOOD safety is not compromised by the proposal.<SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(4)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Any other information required by the DEPARTMENT.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Trade Secrets.</B> The DEPARTMENT shall treat as confidential, in accordance with LAW, information that meets the criteria specified in LAW for a trade secret and is contained on inspection report forms and in the plans and specifications submitted as specified under <a title="40-7-1-.39(2)" href="40-7-1-.39#40-7-1-.39(2)">40-7-1-.39(2)</a> and <a title="40-7-1-.39(4)" href="40-7-1-.39#40-7-1-.39(4)">40-7-1-.39(4)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.39(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preoperational Inspections.</B> The DEPARTMENT may conduct one or more preoperational inspections to verify that the FOOD ESTABLISHMENT is constructed and equipped in accordance with the APPROVED plans and APPROVED modifications of those plans, has established standard operating procedures as specified under <a title="40-7-1-.39(2)(e)" href="40-7-1-.39#40-7-1-.39(2)(e)">40-7-1-.39(2)(e)</a>, and is in compliance with LAW and these Regulations.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.40" name="40-7-1-.40" title="40-7-1-.40">Rule 40-7-1-.40 Compliance &amp; Enforcement: License to Operate</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Prerequisite for Operation. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A PERSON may not operate a FOOD ESTABLISHMENT without a valid LICENSE to operate issued by the DEPARTMENT.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The LICENSE fee structure is as follows: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Tier 1 fee is $100;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Tier 2 fee is $150;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Tier 3 fee is $200;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Tier 4 fee is $250; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Tier 5 fee is $300. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> There is no proration of the LICENSE fee.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> FOOD ESTABLISHMENTS will be assigned a LICENSE tier based on their level of risk, procedural effort, and inspection time needed for the FOOD ESTABLISHMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> LICENSES must be renewed annually on July 1. LICENSE fees will be increased by 50% for LICENSE HOLDERS that fail to renew their LICENSES by September 1. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Submission 30 Calendar Days Before Proposed Opening. </B>An applicant shall submit an application for a LICENSE at least thirty (30) calendar days before the date planned for opening a FOOD ESTABLISHMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Form of Submission.</B> A PERSON desiring to operate a FOOD ESTABLISHMENT shall submit to the DEPARTMENT an application for a LICENSE on a form provided by the DEPARTMENT.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Qualifications and Responsibilities of Applicants. </B> To qualify for a LICENSE, an applicant shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be an owner of the FOOD ESTABLISHMENT or an officer of the legal ownership;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with the requirements of these Regulations;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> As specified under <a title="40-7-1-.41(3)" href="40-7-1-.41#40-7-1-.41(3)">40-7-1-.41(3)</a>, agree to allow access to the FOOD ESTABLISHMENT and to provide required information; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(4)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Pay the applicable LICENSE fees at the time the application is submitted.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Contents of the Application. </B> The application shall include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name, mailing address, telephone number, and signature of the PERSON applying for the LICENSE and the name, mailing address, and location of the FOOD ESTABLISHMENT;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Information specifying whether the FOOD ESTABLISHMENT is owned by an association, corporation, individual, partnership, or other legal entity;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A statement specifying whether the FOOD ESTABLISHMENT: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is mobile or stationary, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is an operation that includes one or more of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepares, offers for sale, or serves TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)2.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Only to order upon a CONSUMER'S request,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)2.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In advance in quantities based on projected CONSUMER demand and discards FOOD that is not sold or served at an APPROVED frequency, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)2.(i)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using time as the public health control as specified under <a title="40-7-1-.12(9)" href="40-7-1-.12#40-7-1-.12(9)">40-7-1-.12(9)</a>,</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepares TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in advance using a FOOD preparation method that involves two or more steps which may include combining TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ingredients; cooking; cooling; reheating; hot or cold holding; freezing; or thawing,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepares only FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(c)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Does not prepare but offers for sale only prePACKAGED FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name, title, address, and telephone number of the PERSON directly responsible for the FOOD ESTABLISHMENT;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name, title, address, and telephone number of the PERSON who functions as the immediate supervisor of the PERSON specified under (d) of this section such as the zone, district, or regional supervisor;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The names, titles, and addresses of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The PERSONS comprising the legal ownership as specified under (b) of this section including the owners and officers, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The local resident agent if one is required based on the type of legal ownership;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A statement signed by the applicant that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Attests to the accuracy of the information provided in the application, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Affirms that the applicant will: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(g)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with these Regulations, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(g)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Allow the DEPARTMENT access to the establishment as specified under <a title="40-7-1-.41(3)" href="40-7-1-.41#40-7-1-.41(3)">40-7-1-.41(3)</a> and to the records specified under <a title="40-7-1-.09(19)" href="40-7-1-.09#40-7-1-.09(19)">40-7-1-.09(19)</a> and <a title="40-7-1-.26(17)" href="40-7-1-.26#40-7-1-.26(17)">40-7-1-.26(17)</a> and Subparagraph <a title="40-7-1-.39(4)(d)6" href="40-7-1-.39#40-7-1-.39(4)(d)6">40-7-1-.39(4)(d)6</a>; and</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(5)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other information required by the DEPARTMENT.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>New, Converted, or Remodeled Establishments.</B> For FOOD ESTABLISHMENTS that are required to submit plans as specified under <a title="40-7-1-.39(1)" href="40-7-1-.39#40-7-1-.39(1)">40-7-1-.39(1)</a> the DEPARTMENT shall issue a LICENSE to the applicant after: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A properly completed application is submitted;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The required fee is submitted;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(6)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The required plans, specifications, and information are reviewed and APPROVED;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(6)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If conducted, a preoperational inspection as specified in <a title="40-7-1-.39(6)" href="40-7-1-.39#40-7-1-.39(6)">40-7-1-.39(6)</a> shows that the establishment is built or remodeled in accordance with the APPROVED plans and specifications and that the establishment is in compliance with these Regulations; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(6)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Verification of lawful presence within the United States has been completed, as required by O.C.G.A. § <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=50-36-1&amp;title=50#" target="_newtab">50-36-1</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Existing Establishments, License Renewal, and Change of Ownership. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Applications are not required for the annual renewal of LICENSES issued as described in <a title="40-7-1-.40(1)" href="40-7-1-.40#40-7-1-.40(1)">40-7-1-.40(1)</a>; however, additional requirements may apply according to LAW.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The DEPARTMENT may issue a LICENSE to a new owner of an existing FOOD ESTABLISHMENT after a properly completed application is submitted, reviewed, and APPROVED, the fees are paid, and an inspection shows that the establishment is in compliance with these Regulations.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Denial of Application for License, Notice.</B> If an application for a LICENSE to operate is denied, the DEPARTMENT shall provide the applicant with a notice that includes: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The specific reasons and Regulation citations for the LICENSE denial;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The actions, if any, that the applicant must take to qualify for a LICENSE; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(8)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Advisement of the applicant's right to request a hearing within the time frame provided in LAW.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responsibilities of the Department.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At the time a LICENSE is first issued, the DEPARTMENT shall provide to the LICENSE HOLDER a copy of the conditions of retention, as specified under <a title="40-7-1-.40(10)" href="40-7-1-.40#40-7-1-.40(10)">40-7-1-.40(10)</a>, that are applicable to the LICENSE.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Failure to provide the information specified in (a) of this section does not prevent the DEPARTMENT from taking authorized action or seeking remedies if the LICENSE HOLDER fails to comply with these Regulations or an order, warning, or directive of the DEPARTMENT</I>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responsibilities of the License Holder.</B> Upon acceptance of the LICENSE issued by the DEPARTMENT, the LICENSE HOLDER, in order to retain the LICENSE, shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with the provisions of these Regulations including the conditions of a granted VARIANCE as specified under <a title="40-7-1-.38(5)" href="40-7-1-.38#40-7-1-.38(5)">40-7-1-.38(5)</a> and APPROVED plans as specified under <a title="40-7-1-.39(2)" href="40-7-1-.39#40-7-1-.39(2)">40-7-1-.39(2)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a FOOD ESTABLISHMENT is required under <a title="40-7-1-.39(3)" href="40-7-1-.39#40-7-1-.39(3)">40-7-1-.39(3)</a> to operate under a HACCP PLAN, comply with the plan as specified under <a title="40-7-1-.38(5)" href="40-7-1-.38#40-7-1-.38(5)">40-7-1-.38(5)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Immediately contact the DEPARTMENT to report an illness of a FOOD EMPLOYEE or CONDITIONAL EMPLOYEE as specified under <a title="40-7-1-.04(1)(b)" href="40-7-1-.04#40-7-1-.04(1)(b)">40-7-1-.04(1)(b)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Immediately discontinue operations and notify the DEPARTMENT if an IMMINENT HEALTH HAZARD may exist as specified under <a title="40-7-1-.41(12)" href="40-7-1-.41#40-7-1-.41(12)">40-7-1-.41(12)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Allow representatives of the DEPARTMENT access to the FOOD ESTABLISHMENT as specified under <a title="40-7-1-.41(13)" href="40-7-1-.41#40-7-1-.41(13)">40-7-1-.41(13)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Replace existing facilities and EQUIPMENT specified in <a title="40-7-1-.38(1)" href="40-7-1-.38#40-7-1-.38(1)">40-7-1-.38(1)</a> with facilities and EQUIPMENT that comply with these Regulations if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The DEPARTMENT directs the replacement because the facilities and EQUIPMENT constitute a public health HAZARD or nuisance or no longer comply with the criteria upon which the facilities and EQUIPMENT were accepted,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The DEPARTMENT directs the replacement of the facilities and EQUIPMENT because of a change of ownership, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The facilities and EQUIPMENT are replaced in the normal course of operation;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with directives of the DEPARTMENT including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the DEPARTMENT in regard to the LICENSE HOLDER'S FOOD ESTABLISHMENT or in response to community emergencies;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Accept notices issued and served by the DEPARTMENT according to LAW; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(10)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be subject to the remedies authorized in LAW for failure to comply with these Regulations or a directive of the DEPARTMENT, including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.40(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>License Not Transferable.</B> A LICENSE may not be transferred from one PERSON to another PERSON, from one FOOD ESTABLISHMENT to another, or from one type of operation to another if the FOOD operation changes from the type of operation specified in the application as specified under <a title="40-7-1-.40(5)(c)" href="40-7-1-.40#40-7-1-.40(5)(c)">40-7-1-.40(5)(c)</a> and the change in operation is not APPROVED.</td> </tr> </table> <h2><a href="/GAC/40-7-1-.41" name="40-7-1-.41" title="40-7-1-.41">Rule 40-7-1-.41 Compliance &amp; Enforcement: Inspection and Correction of Violations</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Establishing Inspection Interval.</B> Inspections shall be conducted as often as the DEPARTMENT deems necessary to insure compliance with these Regulations and at a minimum inspection frequency as established by DEPARTMENTAL policies and directives.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Performance- and Risk-Based.</B> Within the parameters specified in <a title="40-7-1-.41(1)" href="40-7-1-.41#40-7-1-.41(1)">40-7-1-.41(1)</a>, the DEPARTMENT shall prioritize and conduct more frequent inspections based upon its assessment of a FOOD ESTABLISHMENT'S history of compliance with these Regulations and the establishment's potential as a vector of food borne illness by evaluating: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Past performance, for nonconformance with these Regulations or HACCP PLAN requirements that are PRIORITY ITEMS or PRIORITY FOUNDATION ITEMS;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Past performance, for numerous or repeat violations of these Regulations or HACCP PLAN requirements that are CORE ITEMS;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Past performance, for complaints investigated an d found to be valid;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The HAZARDS associated with the particular FOODS that are prepared, stored, or served;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The type of operation including the methods and extent of FOOD storage, preparation, and service;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(2)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The number of people served; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(2)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Whether the population served is a HIGHLY SUSCEPTIBLE POPULATION.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Access Allowed at Reasonable Times after Due Notice.</B> After the DEPARTMENT presents official credentials and provides notice of the purpose of and an intent to conduct an inspection, the PERSON IN CHARGE shall allow the DEPARTMENT to determine if the FOOD ESTABLISHMENT is in compliance with these Regulations by allowing access to the establishment, allowing inspection, and providing information and records specified in these Regulations and to which the DEPARTMENT is entitled according to LAW, during the FOOD ESTABLISHMENT'S hours of operation and other reasonable times.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Refusal, Notification of Right to Access, and Final Request for Access.</B> If a PERSON denies access to the DEPARTMENT, the DEPARTMENT shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Inform the PERSON that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="40-7-1-.41(4)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The LICENSE HOLDER is required to allow access to the DEPARTMENT as specified under L