|
of 10 per gram. The standard plate count does not apply to cultured products. Frozen dessert mixes reconstituted for use in a food
<br />establishment shall be pasteurized before use.
<br />(4) Shellfish, including oysters, clams, and mussels, shall be obtained from food establishments that are licensed under a
<br />Federal or State Food Regulatory Program. The shipper’s name shall be on the current list of state certified shippers issued by the
<br />U.S. Food and Drug Administration. Shell stock containers shall be identified with an official attached tag giving the name and
<br />certificate number of the original shell stock shipper. Shucked oysters, clams or mussels shall be packed in non-returnable
<br />containers identified with the name and address of the packer or repacker, preceded by the abbreviated name of the state. Shucked
<br />shellfish shall be kept in the original container until used. Records shall be maintained by the food establishment that show the
<br />names and addresses of all persons from whom shellfish are received, date of receipt and quantity. Such records shall be open to
<br />inspection by the department and shall be maintained on site for a period of not less than 90 days after purchase.
<br />(5) Meat and meat products received or used in a food service establishment shall be identified as having been officially
<br />inspected for wholesomeness and sanitation by a federal or state regulatory program.
<br />(6) Only clean eggs with shells intact and without cracks or checks, pasteurized liquid, frozen or dry eggs or pasteurized dry
<br />egg products shall be used in the establishment; except that hard boiled, peeled eggs, commercially prepared and packaged may be
<br />used. Pasteurized liquid, frozen, or dry eggs or egg products shall be substituted for shell eggs in the preparation of:
<br />(a) Recipes calling for uncooked eggs, such as Caesar salad, hollandaise or bernaise sauce, noncommercial mayonnaise,
<br />eggnog, ice cream, and egg-fortified beverages; and
<br />(b) Eggs for a highly susceptible population if the eggs are broken, combined in a container, and not cooked immediately or if
<br />the eggs are held before service following cooking.
<br />(7) All packaged foods, including those packaged in hermetically sealed containers, shall have been processed and packaged
<br />in approved commercial food processing establishments.
<br />(8) Food containers and packaged foods received and stored at food service establishments shall be in a condition which
<br />maintains the safety and integrity of the contents.
<br />(9) Food prepared in a private home shall not be used, sold, or offered to the public by a food service establishment or theater.
<br />Specific Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.23, Amended 2-21-91,
<br />Retained here and Transferred to 7C-4.010, Amended 6-1-93, 8-28-96, Formerly 10D-13.023, Amended 3-15-98, 7-14-03.
<br />64E-11.004 Food Protection.
<br />(1) Food while being transported, stored, prepared, displayed, served or sold at a food service establishment shall be protected
<br />from dust, flies, rodents or other vermin, toxic materials, unclean equipment and utensils, unnecessary handling, coughs and
<br />sneezes, flooding by sewage, overhead leakage and all other sources of contamination. Different types of raw animal products such
<br />as beef, fish, lamb, pork or poultry shall be separated during storage and processing by use of different containers, partitions,
<br />shelves, or by cleaning and sanitizing the equipment between product use. Raw food products shall be physically separated from
<br />ready-to-eat food products during display or storage by storing the raw products below ready-to-eat food products or using other
<br />approved methods.
<br />(2) Perishable food shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall
<br />be kept at safe temperatures, 41 degrees Fahrenheit or below and 140 degrees Fahrenheit or above, except during necessary
<br />periods of preparation and service.
<br />(3) Potentially hazardous foods which are to be served without further cooking, such as ham salad, chicken salad, egg salad,
<br />shrimp salad, lobster salad, tuna salad, potato salad and other mixed foods containing potentially hazardous ingredients or
<br />dressings shall be prepared from chilled products with a minimum of manual contact. The surfaces of containers and the utensils
<br />used for preparation and subsequent storage shall have been effectively cleaned and sanitized immediately prior to use. Potentially
<br />hazardous food requiring refrigeration after preparation shall be rapidly cooled to an internal temperature of 41 degrees Fahrenheit
<br />or below. The cooling period shall not exceed four hours. Potentially hazardous foods of large volume or prepared in large
<br />quantities shall be rapidly cooled, utilizing one or more of the following methods based on the type of food being cooled:
<br />(a) Placing the food in shallow pans;
<br />(b) Separating the food into smaller or thinner portions;
<br />(c) Using rapid cooling equipment;
<br />(d) Stirring the food in a container placed in an ice water bath;
<br />(e) Using containers that facilitate heat transfer;
<br />(f) Adding ice as an ingredient;
<br />(g) Other effective methods approved by the department.
<br />(4) Frozen potentially hazardous food shall be thawed:
<br />(a) In refrigerated units at a temperature not to exceed 41 degrees Fahrenheit; or
<br />(b) Under cold potable running water with sufficient water velocity to agitate and float off loosened food particles into the
|