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Nebraska Food Code

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Nebraska Food Code Nebraska Food Code REQUIREMENTS FOR FOOD ESTABLISHMENTS IN NEBRASKA Including the FOOD CODE as adopted by reference pursuant to Nebraska Revised Statutes, section 81-2,257.01 and selected sections of the NEBRASKA PURE FOOD ACT Nebraska Revised Statutes, section 81-2,239, et seq. The Food Code is taken from the 2017 Recommendations of the United States Public Health Service, Food and Drug Administration. The sections taken from the Pure Food Act are designated by the numbers 81-2,272.01 to 81-2,292. ii Preface iii Contents PREVIOUS EDITIONS OF CODES ........................................................................................... iii INTRODUCTION PREFACE ........................................................................................................................ i CHAPTER 1 PURPOSE AND DEFINITIONS ...................................................................... 1 CHAPTER 2 MANAGEMENT AND PERSONNEL ............................................................ 29 CHAPTER 3 FOOD .......................................................................................................... 59 CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS .................................................. 113 CHAPTER 5 WATER, PLUMBING, AND WASTE ........................................................... 156 CHAPTER 6 PHYSICAL FACILITIES ............................................................................. 176 CHAPTER 7 POISONOUS OR TOXIC MATERIALS ...................................................... 193 CHAPTER 8 COMPLIANCE AND ENFORCEMENT ....................................................... 201 Chapter 1 Purpose and Definitions 1-1 TITLE, INTENT, SCOPE ...................................................................................... 1 1-101 Title ...............................................................................................1 1-102 Intent ............................................................................................ 1 1-03 Scope ...........................................................................................1 1-2 DEFINITIONS ......................................................................................................2 1-201 Applicability and Terms Defined .................................................... 2 Chapter 2 Management and Personnel 2-1 SUPERVISION .................................................................................................. 29 2-101.11 Responsibility.............................................................................. 29 2-102.11 Knowledge .................................................................................. 30 2-102.20 Food Protection Manager Certification ........................................ 32 2-103.11 Duties ......................................................................................... 39 2-2 EMPLOYEE HEALTH ........................................................................................ 35 2-201.11 Responsibilities of Permit Holder, Person in Charge, and Conditional Employees ............................................................... 35 2-201.12 Exclusions and Restrictions ........................................................ 39 2-201.13 Removal, Adjustment, or Retention of Exclusions and Restrictions ................................................................................................... 41 2-3 PERSONAL CLEANLINESS .............................................................................. 51 2-301.11 Clean Condition .......................................................................... 51 2-301.12 Cleaning Procedure .................................................................... 51 2-301.14 When to Wash ............................................................................ 52 Contents iv 2-301.15 Where to Wash ........................................................................... 53 2-301.16 Hand Antiseptics ......................................................................... 53 2-302.11 Fingernails: Maintenance ............................................................ 55 81-2,272.32 Food employee; fingernail requirements ........... 55 2-303.11 Jewelry ....................................................................................... 55 2-304.11 Outer Clothing ............................................................................. 55 2-4 HYGIENIC PRACTICES .................................................................................... 56 2-401.11 Eating, Drinking, or Using Tobacco ............................................. 56 2-401.12 Discharges from Eyes, Nose, and Mouth .................................... 56 2-401.13 Use of Bandages, Finger Cots, or Finger Stalls .......................... 56 2-402.11 Effectiveness .............................................................................. 57 2-403.11 Animals ....................................................................................... 57 2-5 RESPONDING TO CONTAMINATION EVENTS ............................................... 57 2-501 Procedures for Responding ........................................................ 57 Chapter 3 Food 3-1 CHARACTERISTICS ......................................................................................... 59 3-101.11 Safe, Unadulterated, and Honestly Presented ............................ 59 3-2 SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS ......................................................................................................... 60 3-201.11 Sources ...................................................................................... 60 3-202.12 Food in a Hermetically Sealed Container .................................... 61 3-201.13 Fluid Milk and Milk Products ....................................................... 61 3-201.14 Fish ............................................................................................. 61 3-201.15 Molluscan Shellfish ..................................................................... 62 3-201.16 Wild Mushrooms ......................................................................... 62 3-201.17 Game Animals ............................................................................ 62 3-202.11 Temperature ............................................................................... 64 3-202.12 Additives ..................................................................................... 65 3-202.13 Eggs ........................................................................................... 65 3-202.14 Eggs and Milk Products, Pasteurized .......................................... 65 3-202.15 Package Integrity ........................................................................ 66 3-202.16 Ice ............................................................................................... 66 3-202.17 Shucked Shellfish, Packaging, and Identification ........................ 66 3-202.18 Shellstock Identification……………………………………………...66 3-202.19 Shellstock, Condition .................................................................. 68 3-202.110 Juice Treated .............................................................................. 68 3-203.11 Molluscan Shellfish, Original Container ....................................... 68 3-203.12 Shellstock, Maintaining Identification .......................................... 70 3-3 PROTECTION FROM CONTAMINATION AFTER RECEIVING ........................ 71 3-301.11 Preventing Contamination by Employees .................................... 71 81-2,272.10 Preventing Contamination from Hands .............. 71 3-301.12 Preventing Contamination When Tasting .................................... 71 Contents v 3-302.11 Packaging and Unpackaged Food – Separation, Packaging, and Segregation ................................................................................ 71 3-302.12 Food Storage Containers, Identified with Common Name of Food ................................................................................................... 73 3-302.13 Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes . 73 302.14 Protection from Unapproved Additives ........................................ 74 302.15 Washing Fruits and Vegetables .................................................. 74 3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient ............... 74 3-303.12 Storage or Display of Food in Contact with Water or Ice ............. 75 3-304.11 Food Contact with Equipment and Utensils………………............75 3-304.12 In-Use Utensils, Between-Use Storage ....................................... 75 3-304.13 Linens and Napkins, Use Limitation ............................................ 76 3-304.14 Wiping Cloths, Use Limitation ..................................................... 76 3-304.15 Gloves, Use Limitation ................................................................ 77 3-304.16 Using Clean Tableware for Second Portions and Refills ............. 77 3-304.17 Refilling Returnables ................................................................... 78 3-305.11 Food Storage .............................................................................. 79 3-305.12 Food Storage, Prohibited Areas .................................................. 80 3-305.13 Vended Times/Temperature Control for Safety Food, Original Container .................................................................................... 80 3-305.14 Food Preparation .......................................................................
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