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R9-8 Food Recreational and Institutional Sanitation ...

IContentsChapter 1 Purpose and DefinitionsTITLE 9. HEALTH SERVICESCHAPTER 8: DEPARTMENT OF HEALTH SERVICESFOOD, Recreational AND Institutional SANITATIONARTICLE 1. food AND DRINKCHAPTER 1 PURPOSE AND DEFINITIONS 1 chapter 2 MANAGEMENT AND PERSONNEL 18 chapter 3 food 35 chapter 4 EQUIPMENT, UTENSILS, AND LINENS 77 chapter 5 WATER, PLUMBING, AND WASTE 118 chapter 6 PHYSICAL FACILITIES137 chapter 7 POISONOUS OR TOXIC MATERIALS153 chapter 8 COMPLIANCE AND ENFORCEMENT1601-1 TITLE, INTENT, SCOPE11-101 and Terms Defined 2iiChapter 2 Management and PersonnelChapter 3 Food2-1 SUPERVISION192-101 Responsibility19 2-102 Knowledge192-103 Duties21 2-2 EMPLOYEE HEALTH232-201 Disease or Medical Condition232-3 PERSONAL CLEANLINESS29 2-301 Hands and Arms 292-302 Fingernails322-303 Jewelry 322-304 Outer Clothing322-4 HYGIENIC PRACTICES 332-401 food Contamination Prevention 332-402 Hair Restraints 332-403 Animals 343-1 CHARACTERISTICS 35 3-101 Condition 353-2 SOURCES, SPECIFICATIONS.

food and drink chapter 1 purpose and definitions 1 chapter 2 management and personnel 18 chapter 3 food 35 chapter 4 equipment, utensils, and linens 77 chapter 5 water, plumbing, and waste 118 chapter 6 physical facilities 137 chapter 7 poisonous or toxic materials 153 chapter

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Transcription of R9-8 Food Recreational and Institutional Sanitation ...

1 IContentsChapter 1 Purpose and DefinitionsTITLE 9. HEALTH SERVICESCHAPTER 8: DEPARTMENT OF HEALTH SERVICESFOOD, Recreational AND Institutional SANITATIONARTICLE 1. food AND DRINKCHAPTER 1 PURPOSE AND DEFINITIONS 1 chapter 2 MANAGEMENT AND PERSONNEL 18 chapter 3 food 35 chapter 4 EQUIPMENT, UTENSILS, AND LINENS 77 chapter 5 WATER, PLUMBING, AND WASTE 118 chapter 6 PHYSICAL FACILITIES137 chapter 7 POISONOUS OR TOXIC MATERIALS153 chapter 8 COMPLIANCE AND ENFORCEMENT1601-1 TITLE, INTENT, SCOPE11-101 and Terms Defined 2iiChapter 2 Management and PersonnelChapter 3 Food2-1 SUPERVISION192-101 Responsibility19 2-102 Knowledge192-103 Duties21 2-2 EMPLOYEE HEALTH232-201 Disease or Medical Condition232-3 PERSONAL CLEANLINESS29 2-301 Hands and Arms 292-302 Fingernails322-303 Jewelry 322-304 Outer Clothing322-4 HYGIENIC PRACTICES 332-401 food Contamination Prevention 332-402 Hair Restraints 332-403 Animals 343-1 CHARACTERISTICS 35 3-101 Condition 353-2 SOURCES, SPECIFICATIONS.

2 AND ORIGINAL CONTAINERS AND RECORDS363-201 Sources363-202 Specifications for Receiving 403-203 Original Containers and Records43iii3-3 PROTECTION FROM CONTAMINATION AFTER RECEIVING453-301 Preventing Contamination by Employees 45 3-302 Preventing food and Ingredient Contamination463-303 Preventing Contamination from Ice Used as a Coolant483-304 Preventing Contamination from Equipment, Utensils, and Linens 49 3-305 Preventing Contamination from the Premises52 3-306 Preventing Contamination by Consumers533-307 Preventing Contamination from Other Sources55 3-4 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN 55 3-401 Cooking55 3-402 Freezing59 3-403 Reheating59 3-5 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN60 3-501 Temperature and Time Control60 3-502 Specialized Processing Methods683-6 food IDENTITY, PRESENTATION, AND ON-PREMISES LABELING71 3-601 Accurate Representation71 3-602 Labeling71 3-603 Consumer Advisory73 3-7 CONTAMINATED FOOD73 3-701 Disposition733-8 SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLEPOPULATIONS743-801 Additional Safeguards74ivChapter 4 Equipment, Utensils, and Linens4-1 MATERIALS FOR CONSTRUCTION AND REPAIR77 4-101 Multiuse77 4-102 Single-Service and Single-Use80 4-2 DESIGN AND CONSTRUCTION81 4-201 Durability and Strength81 4-202 Cleanability81 4-203 Accuracy83 4-204 Functionality844-205 Acceptability924-3 NUMBERS AND CAPACITIES93 4-301 Equipment93 4-302 Utensils, Temperature Measuring Devices.

3 And Testing Devices95 4-4 LOCATION AND INSTALLATION96 4-401 Location96 4-402 Installation97 4-5 MAINTENANCE AND OPERATION98 4-501 Equipment 98 4-502 Utensils and Temperature and PressureMeasuring Devices1034-6 CLEANING OF EQUIPMENT AND UTENSILS104 4-601 Objective104 4-602 Frequency1044-603 Methods108 4-7 SANITIZATION OF EQUIPMENT AND UTENSILS111 4-701 Objective 111 4-702 Frequency 111vChapter 5 Water, Plumbing, and Waste 4-703 Methods 112 4-8 LAUNDERING113 4-801 Objective 113 4-802 Frequency 113 4-803 Methods 113 4-9 PROTECTION OF CLEAN ITEMS114 4-901 Drying114 4-902 Lubricating and Reassembling115 4-903 Storing 115 4-904 Handling1175-1 WATER117 5-101 Source 117 5-102 Quality 118 5-103 Quantity and Availability 119 5-104 Distribution, Delivery, and Retention1195-2 PLUMBING SYSTEM120 5-201 Materials120 5-202 Design, Construction, and Installation 121 5-203 Numbers and Capacities 122 5-204 Location and Placement 123 5-205 Operation and Maintenance 123 5-3 MOBILE WATER TANK AND MOBILE food ESTABLISHMENT WATER TANK 125 5-301 Materials 125 5-302 Design and Construction 126 5-303 Numbers and Capacities 127 5-304 Operation and Maintenance 128 5-4 SEWAGE, OTHER LIQUID WASTE, AND RAINWATER 129 5-401 Mobile Holding Tank 129 5-402 Retention, Drainage, and Delivery 129viChapter 6 Physical Facilities 5-403 Disposal Facility 130 5-5 REFUSE, RECYCLABLES.

4 AND RETURNABLES 131 5-501 Facilities on the Premises 131 5-502 Removal 135 5-503 Facilities for Disposal and Recycling 1356-1 MATERIALS FOR CONSTRUCTION AND REPAIR 137 6-101 Indoor Areas137 6-102 Outdoor Areas 137 6-2 DESIGN, CONSTRUCTION, AND INSTALLATION 137 6-201 Cleanability 1376-202 Functionality 1396-3 NUMBERS AND CAPACITIES 143 6-301 Handwashing Facilities 143 6-302 Toilets and Urinals 144 6-303 Lighting 144 6-304 Ventilation 145 6-305 Dressing Areas and Lockers 145 6-306 Service Sinks 1456-4 LOCATION AND PLACEMENT 146 6-401 Handwashing Facilities 146 6-402 Toilet Rooms 146 6-403 Employee Accommodations 146 6-404 Distressed Merchandise 146 6-405 Refuse, Recyclables, and Returnables 147 6-5 MAINTENANCE AND OPERATION 147 6-501 Premises, Structures, Attachments.

5 AndFixtures - Methods 147viiChapter 7 Poisonous or Toxic MaterialsChapter 8 Compliance and Enforcement7-1 LABELING AND IDENTIFICATION 153 7-101 Original Containers 153 7-102 Working Containers 1537-2 OPERATIONAL SUPPLIES AND APPLICATIONS 154 7-201 Storage 154 7-202 Presence and Use 1547-203 Container Prohibitions 155 7-204 Chemicals 155 7-205 Lubricants 156 7-206 Pesticides 156 7-207 Medicines 157 7-208 First Aid Supplies 157 7-209 Other Personal Care Items1577-3 STOCK AND RETAIL SALE 159 7-301 Storage and Display1598-1 CODE APPLICABILITY 160 8-101 Use for Intended Purpose 160 8-102 Additional Requirements 160 8-103 Variances 161 8-2 PLAN SUBMISSION AND APPROVAL 163 8-201 Facility and Operating Plans 163 8-203 Construction Inspection and Approval 165 8-3 LICENSE TO OPERATE 167 Establishment License of License 174 8-304 Conditions of Retention Suspension or Revocation 176 8-4 INSPECTION AND CORRECTION OF VIOLATIONS177 Standardization and Documentation 1778-401 Frequency 179 8-402 Access 180 8-403 Report of Findings 182 8-404 Imminent Health Hazard 183 8-405 Critical Violation 183 8-406 Noncritical Violation185R9-8-109 Cease and Desist and Abatement 1851 chapter 1 Purpose and DefinitionsParts1-1 TITLE, INTENT, SCOPE1-2 DEFINITIONS 1-1 TITLE, INTENT.

6 SCOPE Subparts 1-101 Title R9-8-102 Applicability 1-102 Intent 1-103 ScopeThis document incorporates the proposed rule as published in the Arizona Administrative Register on July 14,2000 and the portions of the food Code: 1999 Recommendations of the United States Public HealthService, food and Drug Administration that are incorporated into the proposed rule by 8 of this document includes license application procedures, time-frames as required bythe Administrative Procedure Act, license format, license suspension and revocation, inspectionstandardization and documentation, and cease and desist and abatement. Title provisions shall be known as the food Code, hereinafterreferred to as ?this Code. R9-8-102. ApplicabilityThis Article does not apply to the following:1.

7 Beneficial use of wildlife meat authorized in 17-240 Title 12, chapter 4, Article 1;2. Milk and milk products, which shall comply with Title 3,2 chapter 4 and Title 3, chapter 2, Article 8; 3. Group homes, as defined in Title 36, chapter , Article 1;4. Child care group homes, as defined in Title 36, chapter ,Article 4;5. Residential group care facilities, as defined in Title 6, chapter 5, Article 74, that have 20 or fewer clients;6. Assisted living homes, as defined in Title 9, chapter 10,Article 7;7. Adult day health care services, as defined in Title 9, Chapter10, Article 7, that have 15 or fewer clients; and8. Behavioral health service agencies licensed under Title 9, chapter 20, that provide residential or partial care services for 10 orfewer clients. 1-2 DEFINITIONS Subpart 1-201 Applicability and Terms DefinedApplicability andTerms of Application and Listing of Terms.

8 (A) The following definitions apply in the interpretation and application of this Code. (B) Terms Defined. (1) Accredited program.(a) "Accredited program" means a food protection manager certificationprogram that has been evaluated and listed by an accrediting agency asconforming to national standards for organizations that certify individuals. (b) "Accredited program" refers to the certification process and is adesignation based upon an independent evaluation of factors such as thesponsor's mission; organizational structure; staff resources; revenuesources; policies; public information regarding program scope, eligibility3requirements, re-certification, discipline and grievance procedures; and testdevelopment and administration. (c) "Accredited program" does not refer to training functions or educationalprograms. (2) Additive. (a) " food additive" has the meaning stated in 36-901(7). (b) "Color additive" has the meaning stated in 36-901(2).

9 (3) "Adulterated" means possessing 1 or more of the conditions enumerated in 36-904(A).(3a) Agency means any board, commission, department, office, or otheradministrative unit of the federal government, the state, or a political subdivision of thestate.(3b) Applicant means the following PERSON requesting a LICENSE:a. If an individual, the individual who owns the food ESTABLISHMENT;b. If a corporation, any 2 officers of the corporation;c. If a limited liability company, the designated manager or, if no manager isdesignated, any 2 members of the limited liability company;d. If a partnership, any 2 of the partners;e. If a joint venture, any 2 individuals who signed the joint venture agreement;f. If a trust, the trustee of the trust;g. If a religious or nonprofit organization, the individual in the senior leadershipposition within the If a school district, the superintendent of the district;i. If an agency, the individual in the senior leadership position within the agency;orj.

10 If a county, municipality, or other political subdivision of the state, the individualin the senior leadership position within the county, municipality, or (4) "Approved" means acceptable to the REGULATORY AUTHORITY or to the food regulatory agency that has jurisdiction based on a determination of conformity withprinciples, practices, and generally recognized standards that protect public health.(5) "aw" means water activity which is a measure of the free moisture in a food , is thequotient of the water vapor pressure of the substance divided by the vapor pressure ofpure water at the same temperature, and is indicated by the symbol aw. (6) "Beverage" means a liquid for drinking, including water. (7) "Bottled drinking water" means water that is SEALED in bottles, packages, or othercontainers and offered for sale for human consumption, including bottled mineral water.(8) "Certification number" means a unique combination of letters and numbersassigned by a SHELLFISH CONTROL AUTHORITY to a MOLLUSCAN SHELLFISH dealeraccording to the provisions of the National Shellfish Sanitation Program.


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