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-4- <br />(y) "Utensil" means any implement used in the <br />storage, preparation, transportation, or <br />service of food. <br />Sec-'..1.1-3. Food Care. <br />(a) Food Supplies. <br />(1) General. Food shall be in sound condition, <br />free from spoilage, filth, or other contamina- <br />tion and shall be safe for human consumption. <br />Food shall be obtained from sources that <br />comply with all laws relating to food and <br />food labeling. The use of food in hermetically <br />sealed containers that was not prepared in a <br />food processing establishment is prohibited. <br />(2) Special Requirements. <br />(A) Fluiid milk and fluid milk products used <br />or served shall be pasteurized and shall <br />meet the Grade A quality standards as <br />established by law. Dry milk and dry <br />milk products shall be made from pas- <br />teurized milk and milk products. <br />(B) Fresh and frozen shucked shellfish (oysters, <br />clams.,; or mussels) shall be packed in non- <br />returnable packages identified with the <br />name and address of the original shell <br />stock processor, shucker-packer, or re- <br />packer, and the interstate certification <br />number issued according to law. Shell <br />stock and shucked shellfish shall be kept <br />in the container in which they were received <br />until they are used. Each container of <br />unshucked shell stock (oysters, clams, or <br />mussels) shall be identified by an attached <br />tag that states the name and address of the <br />original shell stock processor, the kind <br />and quantity of shell stock, and an inter- <br />state certification number issued by the <br />State or foreign shellfish control agency. <br />(C) Only clean whole eggs, with shell intact <br />and without cracks or checks or pasteurized <br />liquid, frozen, or dry eggs or pasteurized dry <br />egg products shall be used, except that <br />hard boiled, peeled eggs, commercially pre- <br />pared and packaged, may be used. <br />(b) Food Protection <br />(1) General. At all times, including while being <br />stored, prepared, displayed, served, or trans- <br />sported, food shall be prb.tected from potential <br />contamination, including dust, insects, rodents, <br />unclean equipment and utensils, unnecessary <br />handling, coughs and sneezes, flooding, drain- <br />age, and overhead leakage or overhead drippage <br />from condensation. The internal temperature of <br />potentially hazardous food shall be 45°F.(7°C.) <br />or below or 140°F.(60°C.) or above at all times, <br />except as otherwise provided in these rules. <br />(2) Emergency Occurrences. In the event of an <br />occurrence, such as a fire, flood, power out- <br />age, or similar event, which might result in <br />the contamination of food, or which might pre- <br />vent potentially hazardous food from being held <br />[1 <br />1 <br />