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All foods used in retail food establishments must be obtained from
commercial suppliers that are inspected by health authorities (state or
local health departments, USDA, FDA). Foods prepared in private homes are
frequently implicated in foodborne outbreaks.
Non-commercial kitchens have
limited capacity for maintaining food at proper temperatures and due to
their small size are conducive to situations that can result in cross
contamination. Controlled processing is required for the safe preparation
of food for sale to the public.
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Foods that are spoiled or that are subjected to potential contamination
are considered adulterated and are unfit for human consumption. Food
establishments must dispose of all spoiled and contaminated foods.
Disease-causing bacteria can be transferred to food from utensils
that have been stored on surfaces which have not been cleaned and
sanitized. Equipment such as meat grinders and cutting boards can transfer
disease-causing bacteria from one animal species to another if not cleaned
and sanitized between different species. Some disease-causing
microorganisms survive outside the body for considerable periods of time.
Food that comes into contact directly or indirectly with surfaces that are
not clean and sanitized is liable to such contamination.
Disease-causing organisms and chemicals may be present on the exterior
surfaces of raw fruits and vegetables. Washing removes a large amount of
the organisms and/or chemicals present. A separate food preparation sink
with running water, and which is indirectly drained to the sewer is
required in all establishments that serve raw fruits and vegetables.
More on Preventing
Cross-Contamination
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Hazard Analysis Critical Control Point (HACCP) plan for modified
oxygen packaging (MAP)
Critical
Violation
Retail food establishments must have a Health Department approved
Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum
packaging or when conducting other forms of modified oxygen packaging
(MAP). Foods not properly processed using MAP techniques are prone to the
growth of botulism. All MAP processed foods must be held refrigerated at
41oF or less until cooking or service. Shelf life of MAP foods
are not to exceed 10 days.
Consumer advisory for service of raw/undercooked animal foods.
Critical
Violation
Disease-causing agents are often found in raw animal foods. Individuals
who choose to eat foods of animal origin that are not fully cooked are at
an increased risk of acquiring foodborne illnesses. Food service
establishments serving raw or lightly cooked foods of animal origin such
as medium rare hamburgers, seared fish, raw oysters, lightly cooked eggs,
etc. must inform customers who order these items of increased risk of
foodborne illness. Advisory information can be on menus, on table tents,
or other approved means.
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