Environmental Engineering Reference
In-Depth Information
cutting boards used for raw poultry, beef, pork, lamb, or fish before using
for other foods; also clean meat grinders, knives, saws, and mixing bowls.
5. Use wholesome food and food ingredients; purchase and use of shellfish
from approved safe sources. Discard swollen, leaking, deeply rusted, and
seam-dented cans. Do not use raw or certified raw milk or home-canned
foods. Use only pasteurized milk and milk products and commercially
canned food.
6. Clean dishware, utensils, equipment, and surfaces used for food preparation;
use adequate, properly constructed equipment that is easily cleaned and
sanitized and is kept clean.
7. Have an adequate supply of potable water (hot and cold), detergents,
and equipment for cleaning and sanitization of dishes and utensils; elim-
inate cross-connections or conditions that may permit backflow or back
siphonage of polluted or questionable water into the water supply piping
or equipment.
8. Properly store and dispose of all liquid and solid wastes.
9. Control rodents, flies, cockroaches, and other vermin, and proper use and
store pesticides, sanitizers, detergents, solvents, and other toxic chemicals.
Exclude dogs, cats, birds, and turtles from kitchen.
10. Protect dry food stores from flooding, sewage backup, drippage, and rodent
and insect depredations. Store all foods at least 6 inches above the floor.
Rotate stock — first in, first out.
11. Use structurally sound, clean facilities in good repair and adequately lighted
and ventilated premises that can be properly cleaned.
According to
Food Code 2001
:
Potentially hazardous food means any food or ingredient, natural or synthetic, in a
form capable of supporting (1) the rapid and progressive growth of infectious or
toxigenic microorganisms or (2) the slower growth of
C. botulinum
. Included is any
food of animal origin, either raw or heat-treated, and any food of plant origin which
has been treated or which is raw, e.g. seed sprouts. Excluded are the following
•
Air-dried hard-boiled eggs with shells intact the FDA has classified raw shell eggs
as a potentially hazardous food;
•
Foods with a water activity (
a
w
) value of 0.85 or less;
•
Foods with a pH level of 4.6 or below;
•
Foods, in unopened hermetically sealed containers, which have been commercially
processed to achieve and maintain commercial sterility under conditions of unrefrig-
erated storage and distribution; and
Foods for which laboratory evidence (acceptable to the regulatory authority) demon-
strates that rapid and progressive growth of infectious and toxigenic microorganisms
or the slower growth of
C. botulinum
cannot occur.
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•
