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U.S. Department of Health and Human Services

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Appendices of FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types

Table of contents

APPENDICES


 

APPENDIX A -- DATA SUMMARY - HOSPITALS

 DATA ITEM #DATA ITEM# IN# OUT# NO# NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods97000
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold00097
1CGame, wild mushrooms harvested with approval of Regulatory Authority00196
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated96100
3AShellstock tags/labels retained for 90 days from the data the container is emptied00097
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products00097
3CCCP monitoring records maintained in accordance with HACCP plan when required00097
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds1005730
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds401542
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart817612
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds407482
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds00196
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking00691
4GPork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds.1716910
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds410542
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding302623
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher512566
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding463453
5DRemaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters
206827
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 F (60 °C) to 41 °F (5 °C) or below within 6 hours
1623571
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours209599
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours122821
7APHF is maintained at 41 °F (5 °C) or below, except during preparation, cooking, cooling or when time is used as a public health control.415600
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.593620
8BRoasts are held at a temperature of 130 °F (54 °C) or above507121
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)603322
9BDiscard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)5512291
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required4441102
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required20491
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food752200
10BRaw animal foods are separated from each other during storage, preparation, holding, and display821410
10CFood is protected from environmental contamination -- critical Items851200
10DAfter being served or sold to a consumer, food is not re-served681208
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use603700
Poor Personal Hygiene12AHands are clean and properly washed when and as required633220
13AFood employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles791710
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.86920
15AHandwash facilities conveniently located and accessible for Employees821500
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices861100
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw Consumption290068
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used801700
16CPoisonous or toxic materials held for retail sale are properly stored10096
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds1806910
17BRatites and injected meats are cooked to 155 °F (68 °C) for 15 seconds107620
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control653011
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.296800
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code30094
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less1806019
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less750319
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served96001
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this
Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis
714193
23CRaw or partially cooked animal food and raw seed sprouts not served90223


 

APPENDIX B -- DATA SUMMARY - NURSING HOMES

 DATA ITEM #DATA ITEM# IN# OUT# NO# NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods94000
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold10093
1CGame, wild mushrooms harvested with approval of Regulatory Authority00193
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated88600
3AShellstock tags/labels retained for 90 days from the data the container is emptied00391
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products00292
3CCCP monitoring records maintained in accordance with HACCP plan when required10093
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds636520
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds260653
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart407911
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds221674
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds00292
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking00391
4GPork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds.140719
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds320566
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding1236316
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher102469
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding3314812
5DRemaining unsliced portions of roasts are reheated for hot holding using minimum oven parameters306427
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C) within 2 hours and from 140 F (60 °C) to 41 °F (5 °C) or below within 6 hours9175711
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours77728
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours253651
7APHF is maintained at 41 °F (5 °C) or below, except during preparation, cooking, cooling or when time is used as a public health control.603400
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.5317186
8BRoasts are held at a temperature of 130 °F (54 °C) or above516721
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)612625
9BDiscard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)565303
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required4332118
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required20290
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food652324
10BRaw animal foods are separated from each other during storage, preparation, holding, and display741433
10CFood is protected from environmental contamination -- critical Items811300
10DAfter being served or sold to a consumer, food is not re-served5612413
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use593500
Poor Personal Hygiene12AHands are clean and properly washed when and as required513490
13AFood Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles771160
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.711850
15AHandwash facilities conveniently located and accessible for employees781600
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices821200
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption220072
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used732100
16CPoisonous or toxic materials held for retail sale are properly stored00094
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds140719
17BRatites and injected meats are cooked to 155 °F (68 °C) for 15 Seconds007321
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control5416186
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.128200
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code30091
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less320548
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less772510
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served90013
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis.4718209
23CRaw or partially cooked animal food and raw seed sprouts not served731065


 

APPENDIX C -- DATA SUMMARY - ELEMENTARY SCHOOLS

 DATA ITEM #DATA ITEM# IN# OUT# NO# NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods98000
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold03095
1CGame, wild mushrooms harvested with approval of Regulatory Authority00296
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated92600
3AShellstock tags/labels retained for 90 days from the data the container is emptied00296
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products00296
3CCCP monitoring records maintained in accordance with HACCP plan when required00098
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds101879
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds902762
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart002078
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds203759
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds00098
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking00098
4GPork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds.001484
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds1702160
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding914345
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher011285
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding5812712
5DRemaining unsliced portions of roasts are reheated for hot holding using minimum oven parameters001187
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 F (60 °C) to 41 °F (5 °C) or below within 6 hours
355733
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours615932
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours251675
7APHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.
702800
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.6121133
8BRoasts are held at a temperature of 130 °F (54 °C) or above001880
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)29221136
9BDiscard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)3583322
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required3232826
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required40094
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food417446
10BRaw animal foods are separated from each other during storage, preparation, holding, and display341261
10CFood is protected from environmental contamination -- critical Items871100
10DAfter being served or sold to a consumer, food is not re-served5922215
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use732500
Poor Personal Hygiene12AHands are clean and properly washed when and as required643040
13AFood Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single- service or single-use articles831320
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.771560
15AHandwash facilities conveniently located and accessible for employees851300
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices91700
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption130085
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used742400
16CPoisonous or toxic materials held for retail sale are properly stored20096
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds001484
17BRatites and injected meats are cooked to 155 °F (68 °C) for 15 seconds001484
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control6220124
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.128600
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code20096
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less1601567
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less300266
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served85049
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis.374849
23CRaw or partially cooked animal food and raw seed sprouts not served700028


 

APPENDIX D -- DATA SUMMARY - FAST FOOD RESTAURANTS

 DATA ITEM #DATA ITEM# IN# OUT# NO# NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods108000
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold000108
1CGame, wild mushrooms harvested with approval of Regulatory Authority002106
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated103500
3AShellstock tags/labels retained for 90 days from the data the container is emptied001107
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products000108
3CCCP monitoring records maintained in accordance with HACCP plan when required000108
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds802080
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds4281840
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart40698
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds4812831
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds000108
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking004104
4GPork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds.403569
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds2303748
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding643761
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher302382
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding3143736
5DRemaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters
007101
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 F (60 °C) to 41 °F (5 °C) or below within 6 hours
2105541
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours753660
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours1227618
7APHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.
476100
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.6628311
8BRoasts are held at a temperature of 130 °F (54 °C) or above33399
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)3524445
9BDiscard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)
3854619
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required2838834
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required144189
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food7417017
10BRaw animal foods are separated from each other during storage, preparation, holding, and display756027
10CFood is protected from environmental contamination -- critical Items911700
10DAfter being served or sold to a consumer, food is not re-served4603725
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use535500
Poor Personal Hygiene12AHands are clean and properly washed when and as required485640
13AFood Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single- service or single-use articles812340
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.525330
15AHandwash facilities conveniently located and accessible for employees921600
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices911700
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption120096
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used743400
16CPoisonous or toxic materials held for retail sale are properly stored000108
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds303570
17BRatites and injected meats are cooked to 155 °F (68 °C) for 15 seconds103671
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control7123212
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.169200
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code010107
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less502577
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less292077
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served000108
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis000108
23CRaw or partially cooked animal food and raw seed sprouts not served000108


 

APPENDIX E -- DATA SUMMARY - FULL SERVICE RESTAURANTS

 DATA ITEM #DATA ITEM# IN# OUT# NO# NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods98100
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold244071
1CGame, wild mushrooms harvested with approval of Regulatory Authority20295
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated91800
3AShellstock tags/labels retained for 90 days from the data the container is emptied613476
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products06192
3CCCP monitoring records maintained in accordance with HACCP plan when required01098
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds2135421
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds4134312
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart204354
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds389493
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds01395
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking00198
4GPork, ratites, injected meats are cooked to 155 °F (68 °) for 15 seconds.1126026
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds415494
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding2511549
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher312174
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding1924533
5DRemaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters
113166
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 F (60 °C) to 41 °F (5 °C) or below within 6 hours
1034514
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours976122
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours126801
7APHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.
227700
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.4542111
8BRoasts are held at a temperature of 130 °F (54 °C) or above233262
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)246924
9BDiscard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)
2016594
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required24431022
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required23391
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food514512
10BRaw animal foods are separated from each other during storage, preparation, holding, and display702414
10CFood is protected from environmental contamination -- critical Items643500
10DAfter being served or sold to a consumer, food is not re-served4633911
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use435600
Poor Personal Hygiene12AHands are clean and properly washed when and as required277200
13AFood Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single- service or single-use articles643300
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.405360
15AHandwash facilities conveniently located and accessible for employees762300
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices772200
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption250074
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used613800
16CPoisonous or toxic materials held for retail sale are properly stored00099
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds1006326
17BRatites and injected meats are cooked to 155 °F (68 °C) for 15 seconds406233
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control4839102
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.79200
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code10098
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less1027611
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less7113411
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served00099
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis00099
23CRaw or partially cooked animal food and raw seed sprouts not served00099


 

APPENDIX F -- DATA SUMMARY - DELI DEPARTMENTS/STORES

 DATA ITEM #DATA ITEM# IN# OUT# NO# NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods107100
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold000108
1CGame, wild mushrooms harvested with approval of Regulatory Authority000108
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated103500
3AShellstock tags/labels retained for 90 days from the data the container is emptied000108
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products020106
3CCCP monitoring records maintained in accordance with HACCP plan when required030105
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds412182
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds712674
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart301590
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds674325
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds000108
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking012105
4GPork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds.1512963
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds1103463
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding913365
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher001791
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding2354931
5DRemaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters
001296
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 F (60 °C) to 41 °F (5 °C) or below within 6 hours
12166416
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours764748
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours814455
7APHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.
347400
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.385965
8BRoasts are held at a temperature of 130 °F (54 °C) or above221292
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)3051423
9BDiscard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)
2127564
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required207945
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required204102
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food842103
10BRaw animal foods are separated from each other during storage, preparation, holding, and display784224
10CFood is protected from environmental contamination -- critical Items941400
10DAfter being served or sold to a consumer, food is not re-served3204036
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use456300
Poor Personal Hygiene12AHands are clean and properly washed when and as required445860
13AFood Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single- service or single-use articles951120
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.941031
15AHandwash facilities conveniently located and accessible for employees842400
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices872100
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption230085
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used783000
16CPoisonous or toxic materials held for retail sale are properly stored600102
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds1602963
17BRatites and injected meats are cooked to 155 °- F (68 °C) for 15 seconds203373
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control415665
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.189000
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code010107
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less631782
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less183483
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served000108
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis000108
23CRaw or partially cooked animal food and raw seed sprouts not served000108


 

APPENDIX G -- DATA SUMMARY - MEAT & POULTRY DEPARTMENTS

 DATA ITEM #DATA ITEM# IN# OUT# NO# NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods108100
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold113095
1CGame, wild mushrooms harvested with approval of Regulatory Authority400105
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated105400
3AShellstock tags/labels retained for 90 days from the data the container is emptied23698
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products000109
3CCCP monitoring records maintained in accordance with HACCP plan when required010108
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds000109
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds005104
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart001108
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds113104
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds000109
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking000109
4GPork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds.005104
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds005104
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding000109
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher000109
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding000109
5DRemaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters
000109
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 F (60 °C) to 41 °F (5 °C) or below within 6 hours
013105
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours206101
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours1013101
7APHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.
901900
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.025102
8BRoasts are held at a temperature of 130 °F (54 °C) or above000109
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)79093
9BDiscard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)
851482
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required512389
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required001108
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food6126022
10BRaw animal foods are separated from each other during storage, preparation, holding, and display812602
10CFood is protected from environmental contamination -- critical items100900
10DAfter being served or sold to a consumer, food is not re-served2602360
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use634600
Poor Personal Hygiene12AHands are clean and properly washed when and as required5331250
13AFood Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles787240
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.3532447
15AHandwash facilities conveniently located and accessible for Employees862300
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices822700
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw Consumption100099
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used901900
16CPoisonous or toxic materials held for retail sale are properly stored310105
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds005104
17BRatites and injected meats are cooked to 155 °F (68 °C) for 15 seconds005104
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control115102
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.189100
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code000109
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less212104
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less410104
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served000109
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis000109
23CRaw or partially cooked animal food and raw seed sprouts not served000109


 

APPENDIX H -- DATA SUMMARY - SEAFOOD DEPARTMENTS/MARKETS

 DATA ITEM #DATA ITEM# IN# OUT# NO# NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods104100
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold753027
1CGame, wild mushrooms harvested with approval of Regulatory Authority000105
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated103200
3AShellstock tags/labels retained for 90 days from the data the container is emptied3931431
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products26097
3CCCP monitoring records maintained in accordance with HACCP plan when required040101
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds000105
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds002103
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart000105
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds003102
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds000105
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking002103
4GPork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds.000105
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds404952
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding010104
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher000105
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding112101
5DRemaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters
000105
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 F (60 °C) to 41 °F (5 °C) or below within 6 hours
111885
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours321585
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours804552
7APHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.
881700
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.33198
8BRoasts are held at a temperature of 130 °F (54 °C) or above000105
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)718278
9BDiscard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)
995334
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required10451139
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required101103
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food752334
10BRaw animal foods are separated from each other during storage, preparation, holding, and display7216017
10CFood is protected from environmental contamination -- critical Items97800
10DAfter being served or sold to a consumer, food is not re-served2302656
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use683700
Poor Personal Hygiene12AHands are clean and properly washed when and as required4829280
13AFood Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles827160
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.6052515
15AHandwash facilities conveniently located and accessible for employees891600
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices881700
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption110094
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used852000
16CPoisonous or toxic materials held for retail sale are properly stored310101
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds000105
17BRatites and injected meats are cooked to 155 °F (68 °C) for 15 seconds000105
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control33198
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.178800
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code000105
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less000105
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less000105
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served000105
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis000105
23CRaw or partially cooked animal food and raw seed sprouts not served010104


 

APPENDIX I -- DATA SUMMARY - PRODUCE DEPARTMENTS/STORES

 DATA ITEM #DATA ITEM# IN# OUT# NO#
NA
Food From Unsafe Sources1AAll food from Regulated Food Processing Plants/No Home prepared/canned foods107100
1BAll shellfish from NSSP listed sources. No recreationally caught shellfish received or sold000108
1CGame, wild mushrooms harvested with approval of Regulatory Authority401103
2AFood received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated105300
3AShellstock tags/labels retained for 90 days from the data the container is emptied100107
3BAs required, written documentation of parasite destruction maintained for 90 days for fish products100107
3CCCP monitoring records maintained in accordance with HACCP plan when required100107
Inadequate Cooking4ARaw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds000108
4BComminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds000108
4CRoasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart000108
4DPoultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds000108
4EWild game animals cooked to 165 °F (74 °C) for 15 seconds000108
4FRaw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking000108
4GPork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds.000108
4HAll other PHF cooked to 145 °F (63 °C) for 15 seconds000108
5APHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding003105
5BFood reheated in a microwave is heated to 165 °F (74 °C) or higher002106
5CCommercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding105102
5DRemaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters
000108
Improper Holding/Time & Temperature6ACooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C) within 2 hours and from 140° F (60 °C) to 41 °F (5 °C) or below within 6 hours006102
6BPHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours542178
6CFoods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours001197
7APHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.
31730No PHFs 4
8APHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.600102
8BRoasts are held at a temperature of 130 °F (54 °C) or above000108
9AReady-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)3116556
9BDiscard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)2632851
9COpened Commercial container of prepared ready-to-eat PHF is date marked as required33399
9DWhen time only is used as a public health control, food is cooked and served within 4 hours as required000108
Contaminated Equipment/Protection from Contamination10AFood is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food182088
10BRaw animal foods are separated from each other during storage, preparation, holding, and display90099
10CFood is protected from environmental contamination -- critical items102600
10DAfter being served or sold to a consumer, food is not re-served2802159
11AFood-contact surfaces and utensils are clean to sight and touch and sanitized before use604800
Poor Personal Hygiene12AHands are clean and properly washed when and as required2010780
13AFood Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles408600
14AEmployees do not contact exposed, ready-to-eat food with their bare hands.274743
15AHandwash facilities conveniently located and accessible for employees792800
15BHandwash facilities supplied with hand cleanser/sanitary towels/hand drying devices852200
Other/Chemical16AIf used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption100098
16BPoisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used872100
16CPoisonous or toxic materials held for retail sale are properly stored573048
Supplemental Items -- New Areas of Study17APork is cooked to 145 °F (63 °C) or above for 15 seconds000108
17BRatites and injected meats are cooked to 155 °F (68 °C) for 15 seconds000108
18APHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control600102
19AFacility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.189000
20AWhen packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code111105
21AAfter receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less101394
22AAfter receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less114093
23APrepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served000108
23BPasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis000108
23CRaw or partially cooked animal food and raw seed sprouts not served000108

 

 

APPENDIX K -- RESOURCES

WEB SITE LOCATIONS FOR REFERENCED DOCUMENTS

1997 FDA Food Code

2001 FDA Food Code

2003 Supplement to the 2001 FDA Food Code

FDA Voluntary National Retail Food Regulatory Program Standards

Gateway to Government Food Safety Information
www.foodsafety.gov

Government Performance and Results Act of 1993
www.whitehouse.gov/omb/mgmt-gpra/gplaw2m.html

Managing Food Safety: A HACCP Principles Guide for Operators of Establishments at the Retail Level

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