Alabama Administrative Code
Title 80 - ALABAMA DEPARTMENT OF AGRICULTURE AND INDUSTRIES
AGRICULTURAL CHEMISTRY
Chapter 80-1-22 - FOODS, DRUGS AND COSMETICS
Section 80-1-22-.34 - Definition Of Potentially Hazardous Food Under Alabama Safe Foods Act Of 2000
Universal Citation: AL Admin Code R 80-1-22-.34
Current through Register Vol. 42, No. 11, August 30, 2024
(1) Potentially Hazardous Food as defined in subparagraph 1-201.10(B)(61) Food Code, 1999 recommendations of the United States Public Health Service Food and Drug Administration, National technical Information Service Publication PB 99-115925 and the same is hereby adopted and fully set out herein for reference:
(2) "Potentially Hazardous Food.
(a) "Potentially hazardous
food" means a FOOD that is natural or synthetic and that requires temperature
control because it is in a form capable of supporting:
(i) The rapid and progressive growth of
infectious or toxigenic microorganisms;
(ii) The growth and toxin production of
Clostridium botulinum; or
(iii) In
raw shell eggs, the growth of Salmonella Enteritidis.
(b) "Potentially hazardous food" includes an
animal FOOD (a FOOD of animal origin) that is raw or heat-treated; a FOOD of
plant origin that is heat-treated or consists of raw seed sprouts; cut melons;
or garlic-in-oil mixtures that are not modified in a way that results in
mixtures that do not support growth as specified under Subparagraph (a) of this
definition.
(c) "Potentially
hazardous food" does not include:
(i) An
air-cooled hard-boil egg with shell intact;
(ii) A FOOD with an aw value of 0.85 or
less;
(iii) A FOOD with a pH level
of 4.6 or below when measured at 24° C (75° F);
(iv) A FOOD, in an unopened HERMETICALLY
SEALED CONTAINER, that is commercially processed to achieve and maintain
commercial sterility under conditions of non-refrigerated storage and
distribution;
(v) A FOOD for which
laboratory evidence demonstrates that the rapid and progressive growth of
infectious or toxigenic microorganisms or the growth of S. Enteritidis in eggs
or C. botulinum can not occur, such as a FOOD that has an aw and a pH that are
above the levels specified under Subparagraphs (c) (ii) and (iii) of this
definition and that may contain a preservative, other barrier to the growth of
microorganisms, or a combination of barriers that inhibit the growth of
microorganisms; or
(vi) A FOOD that
does not support the growth of microorganisms as specified under Subparagraph
(a) of this definition even though the Food may contain an infectious or
toxigenic microorganism or chemical or physical contaminant at a level
sufficient to cause illness."
Author: Reginald L. Sorrells
Statutory Authority: Act #2000-320, Regular Session of Legislature, 2000.
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