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service, and not cooked for hot holding. Steam tables, bainmaries, warmers and similar hot food holding equipment are prohibited
<br />for the rapid reheating of potentially hazardous foods.
<br />(13) Food, whether raw or prepared, if removed from the container or package in which it was obtained, shall be stored in a
<br />clean covered container except during necessary periods of preparation or service. Container covers shall be impervious and
<br />nonabsorbent, except that linens or napkins may be used for lining or covering bread or roll serving containers. Solid cuts of meat
<br />shall be protected by being covered in storage, except that quarters or sides of meat may be hung uncovered on clean sanitized
<br />hooks if no food product is stored beneath the meat. Food and containers of food shall not be stored under exposed or unprotected
<br />sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by fire safety rules. The
<br />storage of food in toilet rooms, locker rooms, dressing rooms, garbage rooms, or vestibules is prohibited. Unless its identity is
<br />unmistakable, bulk food such as cooking oil, syrup, salt, sugar or flour not stored in the product container or package in which it
<br />was obtained, shall be stored in a container identifying the food by common name. Food not subject to further washing or cooking
<br />before serving shall be stored in a way that protects it against cross contamination from food requiring washing or cooking.
<br />Packaged food shall not be stored in contact with water or undrained ice. Food shall be stored a minimum of 6 inches above the
<br />floor, on clean shelves, racks, dollies or other clean surfaces in such a manner as to be protected from splash and other
<br />contamination provided that:
<br />(a) Metal pressurized beverage containers and cased food packaged in cans, glass or other waterproof containers need not be
<br />elevated when the food container is not exposed to floor moisture; or
<br />(b) Racks and dollies used for food storage are easily movable.
<br />(14) Potentially hazardous food, date marking requirements.
<br />(a) Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a facility shall be
<br />clearly marked with the date of preparation.
<br />(b) Except as specified in paragraph (d) of this section, a container of refrigerated, ready-to-eat, potentially hazardous food
<br />prepared and packaged by another food service establishment shall be marked to indicate the date, as specified under subsection
<br />64E-11.004(15), F.A.C., by which food shall be sold or served.
<br />(c) When ready to eat, potentially hazardous food specified in paragraphs 64E-11.004(14)(a) and (b), F.A.C., is to be
<br />subsequently frozen, in addition to the date of preparation, the food shall comply with the following:
<br />1. Prior to the food being placed into the freezer, the container must be clearly marked to indicate the date of freezing; and
<br />2. The container must be clearly marked to indicate that the food shall be consumed within 24 hours of thawing and shall be
<br />exempted from paragraphs (15)(a) and (b) of this subsection; or
<br />3. When the food is removed from the freezer, the container must be clearly marked to indicate the date of thawing.
<br />(d) Paragraphs (b) and (c) of this section does not apply to:
<br />1. Cured meats and aged cheese; and
<br />2. Individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.
<br />(15) Ready-to-eat, potentially hazardous food, disposition.
<br />(a) Refrigerated, ready-to-eat, potentially hazardous food specified in paragraphs 64E-11.004(14)(a) and (c), F.A.C., shall be
<br />discarded if not sold or served within 7 calendar days from the date of preparation, excluding the time that the product is frozen;
<br />(b) An ingredient or a container of refrigerated, ready-to-eat, potentially hazardous food specified in paragraph 64E-
<br />11.004(14)(b), F.A.C., shall be discarded if not sold or served within 7 calendar days, excluding the time that the product is frozen,
<br />after the original package is opened or by the manufacturer’s “sell by” or “use by” date, whichever occurs first, if the manufacturer
<br />determined the date based on food safety.
<br />(c) Ready-to-eat, potentially hazardous food specified in subparagraph 64E-11.004(14)(c)2., F.A.C., shall be discarded if not
<br />consumed within 24 hours after thawing.
<br />(d) Food specified under subsection 64E-11.004(14), F.A.C., shall:
<br />1. Not be frozen if the food has exceeded the requirements of subsection 64E-11.004(2) or (3), F.A.C.;
<br />2. Not be frozen and subsequently thawed more than once;
<br />3. Be discarded if it is in a container or package that does not bear a date or is inappropriately marked with a date that exceeds
<br />the time frame specified in subsection 64E-11.004(15), F.A.C.
<br />(e) A refrigerated, potentially hazardous, ready-to-eat food ingredient or a portion of a refrigerated, potentially hazardous,
<br />ready-to-eat food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the
<br />earliest or first-prepared ingredient or portion and shall be discarded as specified under subsection 64E-11.004(15), F.A.C.
<br />(16) All food shall be displayed and served in such a manner as to minimize contamination. To avoid unnecessary manual
<br />contact with food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves. Clean
<br />plates are to be made available to customers for subsequent helpings at buffets or similar type operations. It shall be the
<br />responsibility of the manager or a designee to inform customers that clean plates are available for subsequent helpings. During
<br />pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
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