Current through Vol. 42, No. 1, September 16, 2024
In a food establishment that serves a highly susceptible
population:
(1) The following criteria
apply to juice:
(A) For the purposes of this
paragraph only, children who are age nine (9) or less and receive food in a
school, day care setting or similar facility that provides custodial care are
included as highly susceptible populations;
(B) Prepackaged juice or a prepackaged
beverage containing juice, that bears a warning label as specified in
21 CFR,
Section 101.17(g) Food
Labeling, (pertaining to warning, notice and safe handling statements for
juices that have not been specifically processed to prevent, reduce, or
eliminate the presence of pathogens,) or packaged juice or beverage containing
juice, that bears a warning label as specified under OAC
310:257-5-53(2)
may not be served or offered for sale; and
(C) Unpackaged juice that is prepared on the
premises for service or sale in a ready-to-eat form shall be processed under a
HACCP plan that contains the information specified in OAC
310:257-15-9
and as specified under 21 CFR, Part 120 - Hazard Analysis and Critical Control
Point (HACCP) systems, Subpart B Pathogen Reduction, Section 120.24 Process
controls.
(2) Pasteurized
eggs or egg products shall be substituted for raw eggs in the preparation of:
(A) Foods such as Caesar salad, hollandaise
or Barnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified
beverages, and
(B) Except as
specified in (6) of this Section, recipes in which more than one egg is broken
and the eggs are combined;
(3) The following foods may not be served or
offered for sale in a ready-to-eat form:
(A)
Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish,
and steak tartare,
(B) A partially
cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs
that are made from raw eggs, and meringue, and
(C) Raw seed sprouts.
(4) Food employees may not contact
ready-to-eat foods as specified under OAC
310:257-5-21(b)
and OAC
310:257-5-21(d).
(5) Time only, as the public health control
as specified in OAC
310:257-5-62(d),
shall not be used for raw eggs.
(6)
Subparagraph (2)(B) of this Section does not apply if:
(A) The raw eggs are combined immediately
before cooking for one consumer's serving at a single meal, cooked as specified
under OAC
310:257-5-46(a)(1),
and served immediately, such as an omelet, soufflé, or scrambled
eggs;
(B) The raw eggs are combined
as an ingredient immediately before baking and the eggs are thoroughly cooked
to a ready-to-eat form, such as a cake, muffin, or bread; or
(C) The preparation of the food is conducted
under a HACCP plan that:
(i) Identifies the
food to be prepared,
(ii) Prohibits
contacting ready-to-eat food with bare hands,
(iii) Includes specifications and practices
that ensure:
(I)
Salmonella
Enteritidis growth is controlled before and after cooking, and
(II)
Salmonella Enteritidis
is destroyed by cooking the eggs according to the temperature and time
specified in OAC
310:257-5-46(a)(2),
(iv) Contains the information specified under
OAC
310:257-15-9
including procedures that:
(I) Control cross
contamination of ready-to-eat food with raw eggs, and
(II) Delineate cleaning and sanitization
procedures for food-contact surfaces, and
(v) Describes the training program that
ensures that the food employee responsible for the preparation of the food
understands the procedures to be used.
(7) Except as specified in paragraph (8) of
this Section, food may be re-served as specified in OAC
310:257-5-44(b).
(8) Food shall not be re-served under the
following conditions:
(A) Any food served to
patients or clients who are under contact precautions in medical isolation or
quarantine, or protective environment isolation shall not be re-served to
others outside; and
(B) Packages of
food from any patients, clients, or other consumers shall not be re-served to
persons in protective environment isolation.
Added at 23 Ok Reg 2358,
eff 6-25-06; Amended at 26 Ok Reg 1477, eff 6-11-09; Amended at 28 Ok Reg 2289,
eff 11-1-11
