Current through Bulletin 2024-06, March 15, 2024
(1) An
agritourism food establishment shall:
(a) take
steps to avoid any potential contamination to:
(i) food;
(ii) equipment;
(iii) utensils; or
(iv) unwrapped single-service and single-use
articles; and
(b)
prevent an individual from entering the food preparation, food storage, and
warewashing areas while food is being prepared:
(i) if the individual is known to be
suffering from:
(A) symptoms associated with
acute gastrointestinal illness; or
(B) a communicable disease that is
transmissible through food; or
(ii) if the individual is unnecessary to the
food establishment operation while food is being
prepared.
(2)
(a) Food shall be safe, unadulterated, and
honestly presented.
(b) Food shall
be offered for human consumption in a way that does not mislead or misinform
the consumer.
(c) Food or color
additives, colored overwraps, or lights may not be used to misrepresent the
true appearance, color, or quality of a food.
(3) Amenable meat that may be used in the
preparation of food shall be obtained from sources that comply with
9 CFR
303.1.
(4) Food packages shall be in good condition
and protect the integrity of the contents so that the food is not exposed to
adulteration or potential contaminants.
(5)
(a) Raw
eggs shall be received and maintained in a clean and sound condition, and shall
be held in refrigerated equipment that maintains an ambient temperature of 45
degrees or less. Eggs shall be stored in a manner that does not allow for
contamination.
(b) An operator may
not collect or store eggs in a previously used egg carton or package that is
not designed or intended for reuse.
(c) Pasteurized eggs or egg products shall be
substituted for raw eggs in the preparation of foods such as Caesar salad,
hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and
egg-fortified beverages that are not cooked.
(d) Raw, unpasteurized eggs may be used in
recipes that will not be cooked if the agritourism food establishment has a
consumer advisory, as required in Subsection R392-105-11(4).
(6)
(a) Molluscan shellfish, shucked shellfish
and shellstock shall comply with 3-202.17, 3-202.18, 3-203.11, and 3-203.12 of
the FDA Food Code.
(b) When
received by an agritourism food establishment, shellstock shall be reasonably
free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish
or shellstock, or those with badly broken shells, shall be discarded.
(7) Ice for use as a food or a
cooling medium shall be made from potable water.
(8) Ice may not be used as food after use as
a medium for cooling the exterior surfaces of food such as melons or fish,
packaged foods such as canned beverages, or cooling coils and tubes of
equipment.
(9) Food shall only
contact surfaces of equipment and utensils that are cleaned and sanitized as
specified in Sections R392-105-8 and R392-105-9 or single-service and
single-use articles.
(10)
(a) Food shall be protected from
contamination by storing the food in a manner that does not allow for
contamination.
(b) Food storage
locations shall be smooth, of durable construction, easily cleanable, and kept
free of debris.
(11)
Items not ordinarily found in a home kitchen shall be placed or stored away
from food preparation areas.
(12)
Food shall be protected from cross contamination by:
(a) separating raw animal foods during
storage, preparation, holding, and display from:
(i) raw ready-to-eat food, and
(ii) cooked ready-to-eat food;
(b) separating types of raw animal
foods from each other such as beef, fish, lamb, pork, and poultry during
storage, preparation, holding, and display, except when combined as
ingredients, by:
(i) using separate equipment
for each type of food;
(ii)
arranging each type of food in equipment so that cross contamination of one
type with another is prevented; and
(iii) preparing each type of food at
different times or in separate areas;
(c) cleaning hermetically sealed containers
of food of visible soil before opening;
(d) protecting food containers that are
received packaged together in a case or overwrap from cuts when the case or
overwrap is opened;
(e) storing and
segregating damaged, spoiled, or recalled food in designated areas within the
agritourism food establishment that are separated from food, equipment,
utensils, linens, and single-service and single-use articles; and
(f) separating fruits and vegetables before
they are washed from ready-to-eat food.
(13) Raw fruits and vegetables shall be
thoroughly washed in water to remove soil and other contaminants before being
cut, combined with other ingredients, cooked, served, or offered for human
consumption in ready-to-eat form.
(14) Food shall be prepared, handled, or
stored only in kitchen and food storage areas except that cooking in an open
air barbeque, grill, or outdoor wood-burning oven is permitted.
(15) Except for containers holding food that
can be readily and unmistakably recognized such as dry pasta, working
containers holding food or food ingredients that are removed from their
original packages for use in the agritourism food establishment, such as
cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be
identified with the common name of the food.
(16) Animals shall be kept outside of food
preparation and service areas during food service and food
preparation.
(17) The operator
shall protect food and food -contact surfaces from physical hazards such as
broken glass, hair or fur, and metal or wood debris.
(18) Food shall be protected from
contamination that may result from a factor or source not specified elsewhere
in this rule.
