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DEPARTMENT of PUBLIC HEALTH and ENVIRONMENT Consumer Protection Division 6 CCR 1010-2 STATE BOARD of HEALTH COLORADO RETAIL FOOD ESTABLISHMENT RULES and REGULATIONS

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DEPARTMENT of PUBLIC HEALTH and ENVIRONMENT Consumer Protection Division 6 CCR 1010-2 STATE BOARD of HEALTH COLORADO RETAIL FOOD ESTABLISHMENT RULES and REGULATIONS DEPARTMENT OF PUBLIC HEALTH AND ENVIRONMENT Consumer Protection Division 6 CCR 1010-2 STATE BOARD OF HEALTH COLORADO RETAIL FOOD ESTABLISHMENT RULES AND REGULATIONS Last amended March 15, 2006, effective May 30, 2006 – Section 1-202, Definitions – new definition of “Private Boarding Houses Note: Section 3-301, Preventing Contamination from Hands, was amended February 15, 2006, effective March 1, 2007 TABLE OF CONTENTS CHAPTER 1 .........................................................................................................................1 PURPOSE AND DEFINITIONS...................................................................................... 1 1-201 Purpose .....................................................................................................1 1-202 Definitions ................................................................................................1 CHAPTER 2 .......................................................................................................................10 MANAGEMENT AND PERSONNEL .......................................................................... 10 2-1 SUPERVISION.........................................................................................................10 2-101 Responsibilities.......................................................................................10 2-102 * Demonstration.........................................................................................10 2-103 * Person in Charge.....................................................................................11 2-2 EMPLOYEE HEALTH...........................................................................................12 2-201 * Restrictions Regarding Ill Or Otherwise Infected Employees................12 2-202 * Reporting ................................................................................................12 2-203 * Exclusions...............................................................................................12 2-204 * Removal of Exclusions ...........................................................................12 2-205 * Restrictions .............................................................................................12 2-206 Discharges from the Eyes, Nose and Mouth*.........................................13 2-3 AUTHORIZED PERSONNEL ...............................................................................13 2-4 PERSONAL CLEANLINESS .................................................................................13 2-402 * When to Wash........................................................................................13 2-403 * Hand Sanitizers.......................................................................................14 2-404 * Where to Wash........................................................................................14 2-405 * Fingernail Care .......................................................................................14 2-406 Clothing ..................................................................................................14 - i - 2-407 * Jewelry....................................................................................................14 2-408 Dressing Rooms and Locker Areas.........................................................15 2-5 HYGIENIC PRACTICES .......................................................................................15 2-501 * General....................................................................................................15 2-502 * Eating, Drinking, or Using Tobacco.......................................................15 2-503 Hair Restraints ........................................................................................15 CHAPTER 3 .......................................................................................................................16 FOOD................................................................................................................................ 16 3-1 CHARACTERISTICS .............................................................................................16 3-101 * General....................................................................................................16 3-102 Fish and Shellfish....................................................................................16 3-2 SOURCES AND SPECIFICATIONS.....................................................................17 3-201 * Hermetically Sealed Food.......................................................................17 3-202 * Dry Milk and Dry Milk Products............................................................17 3-203 * Reconstitution of Dry Milk, Dry Milk Products & Non-Dairy Products17 3-204 * Fluid Milk, Fluid Milk Products, and Frozen Dessert Mix.....................17 3-205 * Wild Mushrooms ....................................................................................17 3-206 * Game Animals and Exotic Species.........................................................18 3-207 * Eggs ........................................................................................................18 3-208 Ice ...........................................................................................................18 3-209 * Ice Used as Exterior Coolant, Prohibited as Ingredient..........................18 3-210 Storage or Display of Food in Contact With Water or Ice......................18 3-211 * Juice ........................................................................................................18 3-301 * Preventing Contamination from Hands ..................................................19 3-302 General....................................................................................................20 3-303 * Cross-Contamination Control.................................................................21 3-304 * Pasteurized Eggs, Substitute for Shell Eggs for Certain Recipes ...........21 3-305 * Washing Fruits and Vegetables/Additives..............................................21 3-306 In-Use Utensils, Between Use Storage ...................................................21 - ii - 3-307 Wiping Cloths.........................................................................................22 3-308 Re-Use of Tableware ..............................................................................22 3-309 Refilling Returnables ..............................................................................22 3-310 Food Storage...........................................................................................22 3-311 Food Storage, Prohibited Areas ..............................................................23 3-312 Food Display...........................................................................................23 3-313 Condiments, Protection...........................................................................24 3-314 * Consumer Self-Service Operations.........................................................24 3-315 * Reservice.................................................................................................24 3-4 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN.........24 3-401 * Temperature............................................................................................24 3-402 * Cooking Potentially Hazardous Foods....................................................24 3-403 * Reheating ................................................................................................25 3-5 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN................................................................................................................26 3-501 Thawing ..................................................................................................26 3-502 * Cooling ...................................................................................................26 3-503 Cooling Methods.....................................................................................26 3-504 * Time as a Public Health Control.............................................................27 3-505 * Modified Atmosphere Packaging, Criteria .............................................27 3-6 ON-PREMISES LABELING ..................................................................................29 3-601 Labeling ..................................................................................................29 CHAPTER 4 .......................................................................................................................30 WAREWASHING, EQUIPMENT, UTENSILS, AND LINENS................................. 30 4-1 MATERIALS FOR CONSTRUCTION AND REPAIR.......................................30 4-101 General....................................................................................................30 4-102 Equipment Requirements........................................................................30 - iii - 4-2 DESIGN AND CONSTRUCTION .........................................................................30 4-201 Food Contact Surfaces............................................................................30 4-202 Use Limitations.......................................................................................31 4-203 Nonfood-Contact Surfaces......................................................................32 4-204 Clean In Place (CIP) Equipment.............................................................33 4-205 “V” Threads,
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