Kansas Administrative Regulations
Agency 4 - DEPARTMENT OF AGRICULTURE
Article 28 - FOOD SAFETY
Section 4-28-1 - Definition; specialized processing
Current through Register Vol. 43, No. 52, December 26, 2024
"Specialized processing" shall mean any food preparation method having an increased risk of foodborne illness associated with improper implementation, including the following:
(a) Smoking food as a method of food preservation rather than as a method of flavor enhancement;
(b) curing food;
(c) canning food, except for fruit jams, jellies, and preserves;
(d) using food additives or adding components, which may include vinegar, for either of the following:
(e) packaging food using a reduced-oxygen packaging method;
(f) sprouting seeds or beans;
(g) drying food, other than herbs, whole fruits, or whole vegetables;
(h) keeping molluscan shellfish in a life-support tank;
(i) custom-processing animals in a facility for personal use;
(j) processing and packaging juice;
(k) fermenting foods;
(l) producing cultured dairy products, including cheese, yogurt, and buttermilk; and
(m) using a noncontinuous cooking process.