O-1991-1743 - Laserfiche WebLink

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e e (B) Fresh and frozen shucked shellfish (oysters, clams, or mussel s) shall be rece ived and/or repacked in nonre turnable packages identified with the name and address of the shell stock processor, shucker- packer, or repacker, and the State certification number issued according to law. Shucked shellfish shall be kept in the container in which they were received until used or sold. (c) Each original container of unshucked shellfish (oysters, clams, or mussels) shall be identified by an attached tag, to be retained for a period of 90 days, that states the name and address of the original shellfish processor, the date and bay of harvest, the kind and quantity of shellfish and the certification number issued by the State or foreign shellfish control agency, where applicable. (D) Only clean shell eggs meeting applicable grade standards or pasteurized liquid, frozen or dry eggs, or pasteurized dry egg products shall be used or offered for sale. (E) Only ice which has been manufactured from potable water and handled in a sanitary manner shall be used or offered for sale. Ice offered for sale shall be packaged and shall meet all of the requirements in the Department's Rules, S229.181-229.184 of this title (relating to the Registration of Manuf~cturers of Foods). (b) Food protection. (1) General. (A) At all times, including while being stored, prepared, displayed, dispensed, ,packaged, or transported, food shall be protected from cross-contamination between foods and from potential contamination by insects, insec ticides, rodents, rodent ic ide s, probe- type pr ic e or probe- type identification tags, unclean equipment and utensils, unnecessary handling, flooding, draining, and overhead leakage or condensation, foreign matter, or other agents of public health significance. The temperature of potentially hazardous foods shall be 450F (rC) or below or l400F (600C) or above, at all times, except as otherwise provided in these rules. Hermetically sealed packages shall be handled so as to maintain product and container integrity. Food items that are spoiled or that are in damaged containers that may affect the product and those food items that have been returned'to, or are being detained by, the retail food, store because of spoilage, container damage, or other public health considerations, shall be segregated and held in designated areas pending proper disposition unless disposed of under the supervision of the regulatory authority. (B) Bulk foods and product modules shall be protected from contamination during display, customer self-service, refilling and storage. (e) Containers of bulk pet foods and bulk nonfood items shall be separated from other foods by a barrier or open space from product modules. 5