New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-1 - Food Service Establishments
Food Supplies
Section 14-1.33 - Milk and milk products and substitutions; fresh and frozen shellfish; eggs; pasteurization, packaging and labeling
Current through Register Vol. 46, No. 39, September 25, 2024
(a) When fluid and dry mllk, fluid and dry milk products, and fluid or dry milk substitutes are used or served, they are to be pasteurized and are to meet the standards established by law.
(b) When fresh and frozen shellfish or shucked shellfish (oysters, clams or mussels) are used, they must be identified with the name and address of the original shell-stock processor, shucker-packer, or repacker, and the foreign, intrastate and interstate certification number issued according to law. Tags are to be retained for 90 days after use of shellfish.
(c) Only clean, whole eggs, with shell intact and free from cracks or checks, or pasteurized liquid, frozen or dry eggs or pasteurized dry egg products arm to be used. All containers in which shell eggs are received in a food service establishment must identify the source.
