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Food
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Voluntary National Retail Food Regulatory Program Standards - Appendix A
December 2007
Appendix A - Supplement to Standard No. 1 - Regulatory Foundation
Part I | Part II | Part III | Part IV
See instructions at end of each Table
PART I
| Major Intervention and Risk Factors | ||
|---|---|---|
| Section 1. Demonstration of Knowledge | ||
| Code Section | ||
| 2-101.11 | Assignment | |
| 2-102.11 | Demonstration | |
| 2-103.11 | Person in Charge | |
| Section 2. Employee Health | ||
| Code Section | ||
| 2-201.11 | Responsibility of PIC to Require Reporting by Food Employees/Applicants | |
| 2-201.12 | Exclusions and Restrictions | |
| 2-201.14 | Responsibility of a Food Employee or an Applicant to Report to the PIC | |
| 2-201.15 | Reporting by the Person in Charge | |
| Section 3. Consumer Advisory | ||
| Code Section | ||
| 3-603.11 | Consumer Advisory (Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens) | |
| Section 4. Approved Source | ||
| Code Section | All Food from regulated food processing plants / no home prepared or canned foods | |
| 3-201.11 | Compliance with Food Law | |
| 3-201.12 | Food in a Hermetically Sealed Container | |
| 3-201.13 | Fluid Milk and Milk Products | |
| 3-202.13 | Shell Eggs | |
| 3-202.14 | Eggs and Milk Products, Pasteurized | |
| 5-101.13 | Bottled Drinking Water | |
| Code Section | All shellfish from NSSP listed sources / no recreationally caught shellfish received or sold | |
| 3-201.14 | Fish | |
| 3-201.15 | Molluscan Shellfish | |
| Code Section | Game and wild mushrooms approved by regulatory authority | |
| 3-201.16 | Wild Mushrooms | |
| 3-201.17 | Game Animals | |
| Code Section | Received at proper temperatures / protected from contamination during transport and receiving / safe and unadulterated food | |
| 3-202.11 | Temperature | |
| 3-202.15 | Package Integrity | |
| 3-101.11 | Safe, Unadulterated, and Honestly Presented | |
| Code Section | Shellstock tags retained for 90 days from the date the container is emptied | |
| 3-202.18 | Shellstock Identification | |
| 3-203.12 | Shellstock, Maintaining Identification | |
| Code Section | Written documentation of parasite destruction | |
| 3-402.11 | Parasite Destruction | |
| 3-402.12 | Records, Creation, and Retention | |
| Code Section | CCP monitoring records maintained in accordance with HACCP plan | |
| 3-502.12 | Variance Requirement | |
| Section 5. Time/Temperature | ||
| Code Section | ||
| 3-401.11 | Cooking; Raw animal Foods | |
| 3-401.12 | Microwave Cooking | |
| 3-403.11 | Reheating for Hot Holding | |
| 3-501.14 | Cooling* | |
| 3-501.16 | Potentially Hazardous Food, Hot and Cold Holding | |
| 3-501.17 | Ready-to-Eat, Potentially Hazardous Food, Date Marking | |
| 3-501.18 | Ready-to-Eat, Potentially Hazardous Food, Disposition | |
| 3-501.19 | Time as a Public Health Control* | |
| Section 6. Protection from Contamination | ||
| Code Section | ||
| 3-302.11 | Packaged/Unpackaged Food - Separation, Packaging, and Segregation | |
| 3-304.11 | Food contact with Equipment and Utensils | |
| 3-306.14 | Returned Food and Reservice of Food | |
| 3-701.11 | Discarding/ Reconditioning Unsafe, Adulterated, or Contaminated Food | |
| 4-501.111 | Manual Warewashing Equipment, Hot Water Sanitization Temperatures | |
| 4-501.112 | Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures | |
| 4-501.113 | Mechanical Warewashing Equipment, Sanitization Pressure | |
| 4-501.114 | Chemical Sanitization - Temperature, pH, Concentration, and Hardness | |
| 4-501.115 | Manual Warewashing Equipment, Chemical Sanitization Using Detergent Sanitizers | |
| 4-601.11 | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils | |
| 4-602.11* | Equipment Food-Contact Surfaces and Utensils | |
| 4-602.12 | Cooking and Baking Equipment | |
| 4-702.11* | Before Use After Cleaning | |
| 4-703.11* | Hot Water and Chemical | |
| Section 7. Control of Hands as a Vehicle of Contamination | ||
| Code Section | ||
| 2-301.11 | Clean Condition | |
| 2-301.12 | Cleaning Procedure | |
| 2-301.14 | When to Wash | |
| 2-301.15 | Where to Wash | |
| 2-301.16 | Hand Sanitizers | |
| 3-301.11 | Preventing Contamination from Hands | |
| 5-203.11 | Handwashing Facilities (Numbers/Capacities) | |
| 5-204.11 | Handwashing Facilities (Location/Placement) | |
| 5-205.11 | Using a Handwashing Facility | |
| 6-501.18 | Maintaining and Using Handwashing Facilities | |
| 6-301.11 | Handwashing Cleanser, Availability | |
| 6-301.12 | Hand Drying Provision | |
| 6-301.13 | Handwashing Aids and Devices, Use Restrictions | |
| Section 8. Good Hygienic Practices | ||
| Code Section | ||
| 2-401.11 | Eating, Drinking, or Using Tobacco | |
| 2-401.12 | Discharges from the Eyes, Nose, and Mouth | |
| 2-301.12 | Cleaning Procedure | |
| Section 9. Chemical | ||
| Code Section | ||
| 3-202.12 | Additives | |
| 3-302.14 | Protection from Unapproved Additives | |
| 7-207.11 | Restriction and Storage | |
| 7-207.12 | Refrigerated Medicines, Storage | |
| 7-208.11 | Storage (First Aid Supplies) | |
| 7-209.11 | Storage | |
| 7-101.11 | Identifying Information, Prominence | |
| 7-202.11 | Restriction | |
| 7-202.12 | Conditions of Use | |
| 7-203.11 | Poisonous or Toxic Material Containers | |
| 7-204.11 | Sanitizers, Criteria | |
| 7-204.12 | Chemicals for Washing Fruits and Vegetables, Criteria | |
| 7-204.13 | Boiler Water Additives, Criteria | |
| 7-204.14 | Drying Agents, Criteria | |
| 7-205.11 | Incidental Food Contact, Criteria | |
| 7-206.11 | Restricted Use Pesticides, Criteria | |
| 7-206.12 | Rodent Bait Stations | |
| 7-206.13 | Tracking Powders, Pest Control and Monitoring | |
| 7-301.11 | Separation | |
| Section 10. Conformance with Approved Procedures | ||
| Code Section | ||
| 8-103.12 | Conformance with Approved Procedures (Variance, HACCP plans) | |
| Section 11. Highly Susceptible Populations | ||
| Code Section | ||
| 3-801.11 | Pasteurized Foods, Prohibited Reservice, and Prohibited Food | |
********* End of Table A-1. **********
Instructions for Table A-1
Evaluate your jurisdiction's code, regulation or ordinance against each Food Code section grouped by interventions and risk factors listed in Table A-1 above. To obtain credit for the intervention/risk factor, each of the code sections must be checked in the block of the right hand column. A check mark indicates that your code/regulation contains language at least as stringent as the main requirements in the corresponding FDA Food Code section. For example, under the section "Good Hygienic Practices," each of the 3 items must have a check in the right-hand column indicating that your code/regulation meets the intent of all three Food Code sections.
Note: If your code requirement is as stringent or more stringent than the Food Code requirement, you receive credit for that section. For example, if your code/regulation requires the PERSON IN CHARGE to demonstrate knowledge of the Code by being a certified FOOD protection manager who has shown proficiency through passing a test that is part of an ACCREDITED PROGRAM but does not provide other options for demonstration of knowledge, consider this as meeting 2-102.11. You would then place a check mark in the right-hand column adjacent to 2-102.11
| Major Food Code Interventions and CDC-identified Risk Factors | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Description | PASS/FAIL | |||||||||||
| 1 | Demonstration of Knowledge | |||||||||||
| 2 | Employee Health | |||||||||||
| 3 | Consumer Advisory | |||||||||||
| 4 | Approved Sources | |||||||||||
| 5 | Time/Temperature | |||||||||||
| 6 | Protection from Contamination | |||||||||||
| 7 | Control of Hands as a Vehicle of Contamination | |||||||||||
| 8 | Good Hygienic Practices | |||||||||||
| 9 | Chemical | |||||||||||
| 10 | Conformance with Approved Procedures | |||||||||||
| 11 | Highly Susceptible Populations | |||||||||||
|
|
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Instructions for Table A-2
-
Use the information from Table A-1 to complete this table. Determine a PASS or FAIL rating for each of the eleven (11) Interventions/Risk Factors by reviewing the check marks on Table A-1. If all of the Code sections listed under an Intervention/Risk Factor have a check mark in the right-hand column on Table A-1, give yourself a PASS rating for that item on Table A-2.
If any of the Code section provisions are missing, as indicated by a blank in the right-hand column of Table A-1, indicate FAIL for that Intervention/Risk Factor. For example: Under "Approved Source," if your code/regulation does not address mushroom species picked in the wild, the right-hand column adjacent to 3-201.16 on Table A-1 would be blank. Therefore, the "Approved Source" Intervention/Risk Factor on Table A-2 would be marked as FAIL.
- For initial participation and listing purposes, if you have achieved a PASS rating on at least 9 of the 11 items on Table A-2, you receive an overall PASS rating for the Interventions/Risk Factors. By the second scheduled audit, you must achieve a PASS rating on 11 of the 11 items in order to receive an overall PASS rating for the Interventions/Risk Factors portion of Standard 1.
Appendix A - PART II
| Section 12. Personnel | ||||
|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 2-302.11 | ||||
| 2-303.11 | ||||
| 2-304.11 | ||||
| 2-402.11 | ||||
| Section 13. Food & Food Protection |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 3-202.16 | ||||
| 3-202.17 | ||||
| 3-202.19 | ||||
| 3-203.11 | ||||
| 3-302.12 | ||||
| 3-302.13 | ||||
| 3-305.13 | ||||
| 3-501.11 | ||||
| 3-601.11 | ||||
| 3-601.12 | ||||
| 3-602.12 | ||||
| 6-404.11 | ||||
| Section 14. Plant Food cooking for Hot Holding |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 3-401.13 | ||||
| Section 15. Protection from Contamination |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 3-302.15 | ||||
| 3-303.11 | ||||
| 3-303.12 | ||||
| 3-304.11 | ||||
| 3-305.11 | ||||
| 3-305.12 | ||||
| 3-305.14 | ||||
| 3-306.11 | ||||
| 3-306.12 | ||||
| 3-306.13 | ||||
| 3-307.11 | ||||
| Section 16. Facilities / Methods To Control Product Temperature |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 3-501.11 | ||||
| 4-301.11 | ||||
| Section 17. PHF Properly Thawed |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 3-501.12 | ||||
| 3-501.13 | ||||
| Section 18. Dispensing of Food / Utensils Properly Stored |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 3-304.12 | ||||
| 4-204.13 | ||||
| 4-204.14 | ||||
| Section 19. Thermometers Provided and Conspicuous |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 4-203.11 | ||||
| 4-203.12 | ||||
| 4-204.112 | ||||
| 4-302.12 | ||||
| Section 20. Food and Nonfood Contact Surfaces: Designed, Constructed, Maintained, Installed, Located, Operated, Cleanable |
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|---|---|---|---|---|---|---|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. | |||||||
| 3-304.16 | |||||||||||
| 3-304.17 | |||||||||||
| 4-101.11 | |||||||||||
| 4-101.12 | |||||||||||
| 4-101.13 | |||||||||||
| 4-101.14 | |||||||||||
| 4-101.15 | |||||||||||
| 4-101.16 | |||||||||||
| 4-101.17 | |||||||||||
| 4-101.18 | |||||||||||
| 4-101.19 | |||||||||||
| 4-101.110 | |||||||||||
| 4-101.111 | |||||||||||
| 4-102.11 | |||||||||||
| 4-201.11 | |||||||||||
| 4-202.12 | |||||||||||
| 4-202.13 | |||||||||||
| 4-202.14 | |||||||||||
| 4-202.15 | |||||||||||
| 4-202.16 | |||||||||||
| 4-202.17 | |||||||||||
| 4-204.12 | |||||||||||
| 4-204.15 | |||||||||||
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4-204.16 |
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4-204.17 |
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4-204.18 |
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4-204.19 |
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4-204.110 |
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4-204.111 |
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4-204.121 |
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4-204.122 |
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4-204.123 |
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4-205.10 |
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4-302.11 |
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4-401.11 |
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4-402.11 |
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4-402.12 |
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4-501.11 |
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4-501.12 |
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4-501.13 |
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4-502.11 |
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4-601.11 (B)(C) |
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4-602.13 |
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4-603.11xx |
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4-603.17 |
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4-902.11 |
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4-902.12 |
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| Section 21. Warewashing Facility: Designed, Constructed, Installed, Located, Operated, Cleanable, Used |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 4-203.13 | ||||
| 4-204.113 | ||||
| 4-204.114 | ||||
| 4-204.115 | ||||
| 4-204.116 | ||||
| 4-204.117 | ||||
| 4-204.118 | ||||
| 4-204.119 | ||||
| 4-204.120 | ||||
| 4-301.12 | ||||
| 4-301.13 | ||||
| 4-302.13 | ||||
| 4-302.14 | ||||
| 4-501.14 | ||||
| 4-501.15 | ||||
| 4-501.16 | ||||
| 4-501.17 | ||||
| 4-501.18 | ||||
| 4-501.19 | ||||
| 4-501.110 | ||||
| 4-501.116 | ||||
| 4-603.12 | ||||
| 4-603.13 | ||||
| 4-603.14 | ||||
| 4-603.15 | ||||
| 4-603.16 | ||||
| Section 22. Wiping Cloths, Linens, Napkins, Gloves, Sponges: Properly Used, Stored |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 3-304.13 | ||||
| 3-304.14 | ||||
| 3-304.15 | ||||
| 4-101.16 | ||||
| 4-801.11 | ||||
| 4-802.11 | ||||
| 4-803.11 | ||||
| 4-803.12 | ||||
| 4-901.12 | ||||
| 4-903.11 | ||||
| 4-903.12 | ||||
| Section 23. Storage, Handling of Clean Equipment, Utensils |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 4-901.11 | ||||
| 4-903.11 | ||||
| 4-903.12 | ||||
| 4-904.11 | ||||
| 4-904.12 | ||||
| 4-904.13 | ||||
| Section 24. Single-Service / Single-Use Articles: Storage, Dispensing, Use, No Reuse |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 4-502.12 | ||||
| 4-502.13 | ||||
| 4-502.14 | ||||
| 4-903.11 | ||||
| 4-903.12 | ||||
| 4-904.11 | ||||
| Section 25. Safe Water Source, Hot and Cold Under Pressure, Adequate Quantity |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 5-101.11 | ||||
| 5-102.11 | ||||
| 5-102.12 | ||||
| 5-102.13 | ||||
| 5-102.14 | ||||
| 5-103.11 | ||||
| 5-103.12 | ||||
| 5-104.11 | ||||
| 5-104.12 | ||||
| Section 26. Plumbing: Installed, Maintained |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 5-101.12 | ||||
| 5-201.11 | ||||
| 5-202.11 | ||||
| 5-202.12 | ||||
| 5-202.15 | ||||
| 5-203.13 | ||||
| 5-204.13 | ||||
| 5-205.13 | ||||
| 5-205.14 | ||||
| 5-205.15 | ||||
| 5-301.11 | ||||
| 5-302.11 | ||||
| 5-302.12 | ||||
| 5-302.13 | ||||
| 5-302.14 | ||||
| 5-302.15 | ||||
| 5-302.16 | ||||
| 5-303.11 | ||||
| 5-303.12 | ||||
| 5-303.13 | ||||
| 5-304.11 | ||||
| 5-304.12 | ||||
| 5-304.13 | ||||
| 5-304.14 | ||||
| Section 27. Cross Connection, Back Siphonage, Backflow Prevention |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 5-202.13 | ||||
| 5-202.14 | ||||
| 5-203.14 | ||||
| 5-204.12 | ||||
| 5-205.12 | ||||
| Section 28. Number, Convenient, Accessible, Designed, Installed |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 5-203.12 | ||||
| 6-302.10 | ||||
| 6-402.11 | ||||
| Section 29. Toilet Rooms Enclosed, Self-closing Doors; Fixtures, Good Repair, Clean, Proper Waste Receptacles |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 5-501.17 | ||||
| 6-202.14 | ||||
| 6-301.20 | ||||
| 6-302.11 | ||||
| 6-501.19 | ||||
| Section 30. Sewage and Waste Water Disposal |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 5-401.11 | ||||
| 5-402.10 | ||||
| 5-402.11 | ||||
| 5-402.12 | ||||
| 5-402.13 | ||||
| 5-402.14 | ||||
| 5-402.15 | ||||
| 5-403.11 | ||||
| 5-403.12 | ||||
| Section 31. Containers or Receptacles: Covered, Adequate Number, Insect / Rodent Proof, Frequency of Removal, Clean. Area Properly Constructed, Necessary Implements, Supplies |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 5-501.10 | ||||
| 5-501.11 | ||||
| 5-501.12 | ||||
| 5-501.13 | ||||
| 5-501.14 | ||||
| 5-501.15 | ||||
| 5-501.16 | ||||
| 5-501.18 | ||||
| 5-501.19 | ||||
| 5-501.110 | ||||
| 5-501.111 | ||||
| 5-501.112 | ||||
| 5-501.113 | ||||
| 5-501.114 | ||||
| 5-501.115 | ||||
| 5-501.116 | ||||
| 5-502.11 | ||||
| 5-502.12 | ||||
| 5-503.11 | ||||
| 6-202.110 | ||||
| 6-405.10 | ||||
| Section 32. Floors, Walls, Ceilings: Designed, Constructed, Maintained, Clean |
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|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 6-101.11 | ||||
| 6-102.11 | ||||
| 6-201.11 | ||||
| 6-201.12 | ||||
| 6-201.13 | ||||
| 6-201.14 | ||||
| 6-201.15 | ||||
| 6-201.16 | ||||
| 6-201.17 | ||||
| 6-201.18 | ||||
| 6-202.17 | ||||
| 6-202.18 | ||||
| 6-501.11 | ||||
| 6-501.12 | ||||
| 6-501.13 | ||||
| 6-501.17 | ||||
| Section 33. Lighting, Ventilation, Dressing Rooms / Designated Areas Maintained |
||||
|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 4-202.18 | ||||
| 4-204.11 | ||||
| 4-301.14 | ||||
| 6-202.11 | ||||
| 6-202.12 | ||||
| 6-303.11 | ||||
| 6-304.11 | ||||
| 6-305.11 | ||||
| 6-403.11 | ||||
| 6-501.14 | ||||
| 6-501.110 | ||||
| Section 34. Premises Maintained Free of Litter, Unnecessary Articles, Cleaning and Maintenance Equipment Properly Stored |
||||
|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 6-202.11 | ||||
| 6-202.19 | ||||
| 6-306.10 | ||||
| 6-501.15 | ||||
| 6-501.16 | ||||
| 6-501.113 | ||||
| 6-501.114 | ||||
| Section 35. Complete Separation from Living / Sleeping Quarters; Laundry |
||||
|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 4-301.15 | ||||
| 4-401.11 (C) | ||||
| 4-803.13 | ||||
| 6-202.111 | ||||
| 6-202.112 | ||||
| Section 36. Presence of Insects / Rodents Minimized, Outer Openings Protected, Animals As Allowed |
||||
|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 2-403.11 | ||||
| 6-202.13 | ||||
| 6-202.15 | ||||
| 6-202.16 | ||||
| 6-501.111 | ||||
| 6-501.112 | ||||
| 6-501.115 | ||||
| Section 37. Variance for Smoking for Preservation, Curing, Brewing Alcoholic Beverages, Using Additives as Preservatives, or Using Reduced Oxygen to Package Food |
||||
|---|---|---|---|---|
| FOOD CODE CHAPTER | CORRESPONDING CODE SECTION, RULE, ETC. | YES, FULL INTENT IS MET. | PARTIAL COMPLIANCE. LIST WHAT IS NOT COVERED. USE ADDITIONAL SHEETS FOR EXPLANATIONS/COMMENTS. | NO, COMPLIANCE IS NOT MET WITH THIS ITEM. INDICATE THE SITUATION. |
| 3-502.11 | ||||
Instructions for Table A-3
To complete Table A-3, do the following: Evaluate your jurisdiction's code or ordinance against each Food Code section grouped by topics under the major section headings numbered 12 through 37 above. If your code/regulation has language meeting the full intent of the corresponding model Food Code section, place a check mark in column 3. Columns 4 and 5 are intended to serve as an analytical tool to help you identify gaps in your current code/regulation and to plan for future revisions.
Starting with Section Heading 12 entitled Personnel, count the total number of check marks in column 3 under this heading and transfer this number to column 2 of Table A-4. Do this for each of the numbered section headings until all the information is transferred to Table A-4.
| Table A-4 Regulatory Foundation Summary - Good Retail Practices | |||
|---|---|---|---|
| Section Number |
Good Retail Practices | ||
| Number Identified as "Yes" (column 3 - Appendix A (Table A-3 worksheet) |
Maximum No. of "Yes" possible | Description | |
| 12 | 4 | Personnel | |
| 13 | 12 | Food & Food Protection | |
| 14 | 1 | Plant Food Cooking for Hot Holding | |
| 15 | 11 | Protection from Contamination | |
| 16 | 2 | Facilities/Methods to Control Product Temperature | |
| 17 | 2 | PHF Properly Thawed | |
| 18 | 3 | Dispensing Food/Utensils Properly Stored | |
| 19 | 4 | Food Equipment | |
| 20 | 47 | Food and Non-food Contact Surfaces | |
| 21 | 26 | Warewashing Facilities: Designed, etc. | |
| 22 | 11 | Wiping cloths, Linens, Napkins, Gloves/Used | |
| 23 | 6 | Storage, Handling of Clean Equip / Utensils | |
| 24 | 6 | Single-Service/Single-Use Articles | |
| 25 | 9 | Safe Water Source, Hot / Cold Under Pressure | |
| 26 | 24 | Plumbing: Installed, Maintained | |
| 27 | 5 | Cross Connection, Back Siphonage, Backflow Pre | |
| 28 | 3 | Toilet Facilities: Number, convenient, Accessible | |
| 29 | 5 | Enclosed, Self-closing Doors; Fixtures, Good repair | |
| 30 | 9 | Sewage and Waste Water Disposal | |
| 31 | 21 | Garbage and Refuse Disposal: covered, number | |
| 32 | 16 | Floors, Walls, Ceilings; Designed, Constructed | |
| 33 | 11 | Lighting, Ventilation, Dressing Rooms | |
| 34 | 7 | Premises Maintained, Free of Litter, etc. | |
| 35 | 5 | Complete Separation from Living/Sleeping Quarters | |
| 36 | 7 | Presence of Insects / Rodents Minimized | |
| 37 | 1 | Variances | |
| Total of col. 2 _______ | 258 | ||
( ____ / 258 ) * 100%  ___________% |
|||
Instructions for Table A-4
- Starting with Section Heading 12 entitled Personnel, count the total number of check marks in column 3 under this heading and transfer this number to column 2 of Table A-4. Do this for each of the numbered section headings until all the information is transferred to Table A-4.
- Total the numbers in column 2 of Table A-4 and record this number in the blank provided for the total in the bottom section of Table A-4.
- Divide this number by 258 and multiply by 100 to determine the percentage of the Good Retail Practices provisions contained in your code/regulation. (________%)
| A percentage equal to or greater than 95% is considered acceptable for meeting the Regulatory Foundation requirements for Sections 12 through 37. |
Appendix A - PART III
| Table A-5 REGULATORY FOUNDATION SUMMARY - COMPLIANCE AND ENFORCEMENT | |||
|---|---|---|---|
| Compliance and Enforcement Chapter 8 - the Food Code |
|||
| Description of Compliance or Enforcement Action |
Food Code Section | Your Corresponding Statute, Code, Regulation or Ordinance section | Full intent of the main provisions of the Food Code sections are met ("Yes" / "No") |
| 1. Hold orders, embargo, and Destruction of food | 8-801.10 | ||
| 8-803.10 | |||
| 8-803.30 | |||
| 2. Permit / License required; Right to deny | 8-301.11 | ||
| 8-304.20 | |||
| 3. Plan Review / Pre-operational inspection | 8-201.11 | ||
| 4. Inspection authority / right to access | 8-402.20 | ||
| 5. Restriction / Exclusion of Employees; Information Authority | 8-501.20 | ||
| 8-501.30 | |||
| 8-501.10 | |||
| 6. Authority to Require HACCP plans | 8-201.13 | ||
|
7. Granting of Variances -- or -- |
8-103.11 | ||
| 8-103.12 | |||
| 8-103.10 | |||
| Variances prohibited | ----------- | ||
| 8. Timely Correction of Critical Violations | 8-405.11 | ||
| 8-405.20 | |||
| 8-406.11 | |||
| 9. Imminent Health Hazard (Summary Suspension) | 8-804.10 | ||
| 8-404.12 | |||
| 8-404.12 | |||
| 10. License suspension / revocation | 8-805.10 | ||
| 8-805.20 | |||
| 12. Institution of Proceedings | 8-810.10 | ||
| a. Criminal Proceedings | 8-811.10 | ||
| b. Petitions for Injunction | 8-812.10 | ||
| c. Civil Penalties provided | 8-813.10 | ||
| 13. Additional Requirements | 8-102.10 | ||
Instructions for Table A-5
- For each Food Code section listed in column 2, review your code, regulation, rule, or statute for corresponding language.
- List your corresponding code/regulation section in column 3.
- Evaluate your code/regulation to determine whether it meets the full intent of the main requirements of the FDA Food Code section. If it does, mark "yes" in the last column. If it does not meet the full intent, mark "no" in the last column.
- To obtain credit for the numbered Compliance and Enforcement item, each of the supporting code sections must be marked "yes" in the last column. For example, to get credit for 2. Permit/License required, both code sections must be marked "yes."
| Passing for the "Compliance and Enforcement" component requires a "Yes" for each of the 15 Compliance and Enforcement requirements. |
Appendix A - PART IV
| Criteria | YES | NO |
|---|---|---|
| 1. Your jurisdiction's code, ordinance, rule, or regulation meets the requirement of Standard 1, Regulatory Foundation, for the Major Interventions / Risk Factors. | ||
| 2. Your jurisdiction's code, ordinance, rule, or regulation meets the Good Retail Practices requirements of Standard No. 1, Regulatory Foundation. | ||
| 3. Your jurisdiction's code, ordinance, rule, regulation or statute, meets the Compliance and Enforcement requirements of Standard No. 1, Regulatory Foundation. |
Use the information in Tables A-1 through A-5 to determine the correct answer each of the above questions. A "yes" affirmation to each statement is required to meet Standard No. 1.
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