COLORADO RETAIL FOOD ESTABLISHMENT RULES AND …

COLORADO RETAIL FOOD ESTABLISHMENT RULES AND

REGULATIONS

6 CCR 1010-2 Adopted by the State Board of Health Previously amended: Section 3-301, Preventing Contamination from Hands, was amended February 15, 2006, effective March 1, 2007 Most recently amended November 21, 2012, effective March 1, 2013 with the exception of section 3-801 which will becomes effective July 1, 2013

Authority Sections 25-4-1604(1)(b)(I), 25-5-420, 25-1.5-104(1)(g)

and 25-1-108(1)(c)(I), Colorado Revised Statute

COLORADO DEPARTMENT OF PUBLIC HEALTH AND ENVIRONMENT

DIVISION OF ENVIRONMENTAL HEALTH AND SUSTAINABILITY 4300 CHERRY CREEK DRIVE SOUTH DENVER, CO 80246-1530

This Title Page does not constitute an official part of any regulation. Information contained on the title page is provided by the Consumer Protection Division from sources deemed reliable and is solely for informational and historical purposes. This copy of the regulations is provided for the convenience of the user. Official copies of State of Colorado regulations are published by the Secretary of State's office through arrangement with private publishing firm(s). To obtain official copies of state regulations, please contact Weil Publications at 800-877-9345.

TABLE OF CONTENTS

CHAPTER 1 ............................................................................................................. 1

PURPOSE AND DEFINITIONS ...................................................................................... 1 1-101 Purpose ..................................................................................................... 1 1-202 Definitions ................................................................................................ 1

CHAPTER 2 ........................................................................................................... 17

MANAGEMENT AND PERSONNEL .......................................................................... 17

2-1 SUPERVISION.................................................................................................... 17

2-101 *2-102 *2-103

Responsibilities ....................................................................................... 17 Demonstration......................................................................................... 17 Person in Charge ..................................................................................... 18

2-2 EMPLOYEE HEALTH ...................................................................................... 19

*2-201 *2-202 *2-203

2-204

Responsibility of Licensee, Person in Charge, and Employees .............. 19 Exclusions and Restrictions .................................................................... 21 Removal, Adjustment, or Retention of Exclusions and Restrictions ............................................................................................. 22 Discharges from the Eyes, Nose and Mouth...........................................23

2-3 AUTHORIZED PERSONNEL .......................................................................... 23

2-4 PERSONAL CLEANLINESS ............................................................................ 23

*2-402 *2-403 *2-404 *2-405 *2-406 2-407 2-408

Cleaning Procedure.................................................................................23 When to Wash.........................................................................................24 Hand Antiseptics.....................................................................................24 Where to Wash........................................................................................ 24 Fingernail Care ....................................................................................... 24 Clothing .................................................................................................. 24 Jewelry .................................................................................................... 24

2-5 HYGIENIC PRACTICES .................................................................................. 25

*2-501 General....................................................................................................25

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*2-502 Eating, Drinking, or Using Tobacco ....................................................... 25 2-503 Hair Restraints ........................................................................................ 25

CHAPTER 3 ........................................................................................................... 26

FOOD ................................................................................................................................ 26

3-1 CHARACTERISTICS ........................................................................................ 26

*3-101 General....................................................................................................26

3-2 SOURCES AND SPECIFICATIONS................................................................ 26

3-201 Shellfish and Fish.................................................................................... 26 3-202 Parasite Destruction ................................................................................ 27

3-3 SOURCES AND SPECIFICATIONS................................................................ 28

*3-301 *3-302 *3-303 *3-304

*3-305 *3-306 *3-307 *3-308 3-309 *3-310 3-311 *3-312 *3-313

Package Integrity .................................................................................... 28 Hermetically Sealed Food.......................................................................28 Dry Milk and Dry Milk Products............................................................28 Reconstitution of Dry Milk, Dry Milk Products and Non-Dairy Products .................................................................................................. 29 Fluid Milk, Fluid Milk Products, and Frozen Dessert Mix.....................29 Wild Mushrooms .................................................................................... 29 Meat, Poultry, Game Animals and Exotic Species ................................. 30 Eggs ........................................................................................................ 31 Ice ........................................................................................................... 31 Ice Used as Exterior Coolant, Prohibited as Ingredient .......................... 31 Storage or Display of Food in Contact With Water or Ice......................31 Juice ........................................................................................................ 31 Whole-Muscle, Intact Beef Steaks..........................................................32

3-4 PROTECTION FROM CONTAMINATION AFTER RECEIVING ............ 32

*3-401 3-402 *3-403 *3-404 *3-405 3-406

Preventing Contamination from Hands .................................................. 32 Glove Use ............................................................................................... 34 Preventing Contamination When Tasting ............................................... 34 General.................................................................................................... 34 Cross-Contamination Control ................................................................. 34 Packaged and Unpackaged Food - Separation, Packaging, and Segregation ............................................................................................. 35

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*3-407 3-408 3-409 3-410 3-411 3-412 3-413 3-414 3-415 3-416 *3-417 *3-418

Pasteurized Eggs, Substitute for Shell Eggs for Certain Recipes ........... 35 Washing Fruits and Vegetables/Additives/Sulfites ................................ 35 In-Use Utensils, Between Use Storage ................................................... 36 Wiping Cloths ......................................................................................... 36 Re-Use of Tableware .............................................................................. 37 Refilling Returnables .............................................................................. 37 Food Storage ........................................................................................... 37 Food Storage, Prohibited Areas .............................................................. 37 Food Display...........................................................................................38 Condiments, Protection...........................................................................38 Consumer Self-Service Operations.........................................................38 Reservice................................................................................................. 38

3-5 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN .... 39

*3-501 *3-502

*3-503 *3-504 *3-505

Temperature ............................................................................................ 39 Cooking Potentially Hazardous Foods (Time/Temperature Control For Safety Foods) ...................................................................... 39 Non-Continuous Cooking of Raw Animal Foods...................................41 Reheating ................................................................................................ 42 Preparation for Immediate Service ......................................................... 42

3-6 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN......................................................................................... 42

3-601 3-602 *3-603 3-604 3-605 *3-606 *3-607 3-608

Thawing .................................................................................................. 42 Slacking .................................................................................................. 43 Cooling ................................................................................................... 43 Cooling Methods..................................................................................... 43 Time as a Public Health Control ............................................................. 44 Specialized Processing Methods.............................................................45 Reduced Oxygen Packaging ................................................................... 46 Breading Mixtures .................................................................................. 48

3-7 ON-PREMISES LABELING ............................................................................. 49

3-701 Labeling .................................................................................................. 49 3-702 Special Requirements for Highly Susceptible Populations.....................49

3-8 CONSUMER ADVISORY (Section Effective July 1, 2013) ............................ 51

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*3-801 Consumption of Animal Foods That Are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens .................................. 51

CHAPTER 4 ........................................................................................................... 53

WAREWASHING, EQUIPMENT, UTENSILS, AND LINENS................................. 53

4-1 MATERIALS FOR CONSTRUCTION AND REPAIR .................................. 53

4-101 General....................................................................................................53 4-102 Equipment Requirements........................................................................53

4-2 DESIGN AND CONSTRUCTION..................................................................... 53

4-201 4-202 4-203 4-204 4-205 4-206 4-207 4-208 4-209 4-210 *4-211 4-212

Food Contact Surfaces ............................................................................ 53 Use Limitations.......................................................................................54 Nonfood-Contact Surfaces......................................................................55 Clean In Place (CIP) Equipment.............................................................55 "V" Threads, Use Limitation .................................................................. 56 Hot-Oil Filtering Equipment...................................................................56 Bearings and Gear Boxes, Leakproof ..................................................... 56 Beverage Tubing, Separation..................................................................56 Ice Units, Separation of Drains ............................................................... 56 Condenser Unit, Separation .................................................................... 56 Molluscan Shellfish Tanks......................................................................56 Ventilation and Ventilation Hood Systems.............................................57

4-3 LOCATION AND INSTALLATION ................................................................ 58

4-301 Equipment, and Storage Cabinets, Contamination Prevention ............... 58 4-302 Fixed Equipment, Spacing or Sealing.....................................................58

4-4 EQUIPMENT AND UTENSIL CLEANING AND SANITIZATION - TESTING DEVICES ............................................................................................................. 61

4-401 4-402 4-403 4-404 4-405 4-406 4-407

Temperature Measuring Devices ............................................................ 61 Testing Devices....................................................................................... 61 Manual Cleaning and Sanitization .......................................................... 62 Mechanical Cleaning and Sanitization....................................................64 Drainboard and Dishtable Requirements ................................................ 66 Drying ..................................................................................................... 67 Food-Contact Surfaces of Equipment and Utensils ................................ 67

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