O-1991-1743 - Laserfiche WebLink

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e e (17) Potentially hazardous food - any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea, or other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progr.essive growth of infectious or toxigenic microorganisms. The term does not include: clean, whole, uncracked, odor-free shell eggs; foods that have a pH level of 4.5 or below or a water activity {awl value of 0.~5 or less under standard conditions; food products in hermetically sealed containers processed to prevent spoilage. (IS) Product module - a food-contact container (multi-use or single-service) des igoed for cus tomer sel f-service 0 f bul k food by either direct or indirect means. (19) Regulatory authority - the State and/or local enforcement authority or authorities having responsibility for enforcing these rules. (20) Retail food store - any establishment or section of an establishment where food and food products are offered to the consumer and intended for off-premise consumption. The term includes delicatessens that offer prepared food in bulk quantities only. The term does not include establishments which handle only prepackaged, nonpotentially hazardous foods; roadside markets that offer only fresh fruits and fresh vegetables for sale; food service establishments; farmers markets; or food and beverage vending machines as defined in the Vending of Food and Eeverages, 1978, Department of Health, Education and Welfare Publication No. (FDA) 7S-2091. (21) Safe materials - articles manufactured from or composed of material s that may not reasonably be expec ted to resul t, d irec tly or indirectly, in their becoming a component or otherwise affecting the characteristics of any food. If materials are food additives or color additives as defined in Section 201 (s) or (t) of the Federal Food, Drug, and Cosmetic Act amended May 19S0, Department of ~ealth and Fuman Services Publication No. (FDA) 80-1051, as used they are "safe" only if they are used in conformity with regulations established pursuant to Section 409 or Section 706 of that Act. Other materials are "safe" only if, as used, they are not food additives or color additives as defined in Section 201 (s) or (t) of the Federal Food, Drug, and Cosmetic Act amended May 1980, Department of Health and Human Services Publication No. (FDA) 80-l0S1, and are used in conformi'ty with all applicable regulations of the Food and Drug Administration. (22) Sanitization - effective bactericidal treatment as defined in the Procedures for the Facteriological Examination of Food Utensils and/or Food Equipment Surfaces, Technical Information Bulletin No.1, 1967, Public Health Service Publication No. 1631, by 8 process that provides enough accumulative heat or concentration of chemicals for enough time to reduce the bacterial count, including pathogens, to a safe level on cleaned food-contact surfaces of utensils and equipment. (23) Sealed - free of cracks or other openings that permit the entry or passage of moisture. 3