007.10.31-2. FOOD
AR ADC 007.10.31-2Arkansas Administrative Code
Ark. Admin. Code 007.10.31-2
007.10.31-2. FOOD
Food Supplies
Food shall be in sound condition, free of filth and other contamination, and safe for human consumption. Food shall be obtained from sources that comply with laws relating to food and food labeling. Home prepared food shall not be used or offered for sale.
(b) Fresh and frozen shucked shellfish (oysters, clams or mussels) shall be received and/or repacked in non-returnable packages identified with the name and address of the original shell stock processor, shucker-packer, or repacker, and the state certification number issued according to law. Shucked shellfish shall be kept in the container in which they were received until they are used or sold.
Each container of unshucked shellfish (oysters, claims, or mussels) shall be identified by an attached tag that states the name and address of the original shellfish processor, the kind and quantity of shellfish, and the certification number issued by the State or foreign shellfish control agency where applicable.
Food Protection
At all times, including while being stored, prepared, displayed, dispensed, packaged, or transported, food shall be protected from cross-contamination between foods and from potential contamination by agents, including dust, insects, insecticides, rodents, rodenticides, unclean equipment and utensils, probe-type price or identification tags, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or condensation. The temperature of potentially hazardous foods shall be 45° F. or below or 140° F. or above, at all times, except as otherwise provided in these Rules and Regulations. Hermetically sealed packages shall be handled so as to maintain product and container integrity. Food items that are spoiled or damaged and those which have been returned to, or are being detained by, the retail food store because of spoilage, damage, or other public health considerations, unless promptly disposed of, shall be segregated and held in designated areas pending final disposition. If salvage food is sold it shall be in compliance with the Arkansas Food Salvage Act (Act 241 of 1963, Ark. Code Ann. § 20-57-102).
The retail food store that is affected by a fire, flood, extended power outage, or a similar significant occurrence that creates a reasonable probability that food in the retail food store may have been contaminated, or that the temperature level of food which is in a potentially hazardous form may have caused that food to have become hazardous to health, shall take such action as is necessary to protect the public health and shall promptly notify the Health Authority of the emergency.
Food Storage
(a) Food in original containers, once opened, shall be kept covered. Food, whether raw or prepared, if removed from the container or package in which it was obtained, shall be stored in a clean, covered container, except during necessary periods of preparation. Whole and unprocessed fresh raw vegetables and raw fruits shall be exempted from this requirement. Container covers shall be impervious to water and non-absorbent. During periods of storage, sub-primal cuts of meat shall be covered with single-service wrapping material. Primal cuts, quarters or sides of meat may be hung uncovered on clean, sanitized hooks or placed on clean, sanitized metal racks in such a manner as to preclude contamination of any food products in storage.
(b) Containers of food shall be stored a minimum of 6 inches above the floor or stored on dollies, racks or pallets, provided such equipment is easily movable, either by hand or with the use of pallet moving equipment that is on the premises and used. Such storage areas shall be kept clean. Food packaged in cans, glass or other waterproof containers need not be elevated when the container is not exposed to floor moisture and the storage area is kept clean.
(a) Refrigeration units or effectively insulated units shall be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated unit storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to ±3° F. The sensing element shall be located to measure the air temperature in the unit at its warmest place and the thermometer scale shall be located to be easily readable. Recording thermometers, accurate to ±3° F. may be used in lieu of indicating thermometers.
(a) If hot food storage units are provided for storing potentially hazardous food they shall be provided with a numerically scaled indicating thermometer, accurate to ±3° F. The sensing element shall be located to measure the air temperature in the unit and the thermometer scale shall be located to be easily readable. Recording thermometers, accurate to ±3° F. may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as heat lamps, cal-rod units, or insulated food transport carriers, a food product thermometer shall be available and used to check internal food temperature.
(b) The internal temperature of potentially hazardous foods requiring hot storage shall be 140° F. or above, except during necessary periods of preparation. Potentially hazardous food to be transported shall be held at a temperature of 140° F. or above unless maintained in accordance with the refrigerated storage requirements of these Rules and Regulations.
Food Preparation
(a) Food shall be prepared with a minimum of manual contact using suitable utensils where practicable. Food-contact surfaces of equipment and utensils shall be cleaned and sanitized as appropriate to the type of food being prepared. Special emphasis shall be given to situations where cross-contamination may occur.
Raw fruits and raw vegetables. Raw fruits and raw vegetables that will be cut or combined with other ingredients or will be otherwise processed into food products by the retail food store shall be thoroughly cleaned with potable water before being used.
Shall be in compliance with Rules and Regulations Pertaining to Food Service.
Shell eggs are considered to be potentially hazardous and shall be stored and used as follows:
Food Display
Potentially hazardous foods shall be held at an internal temperature of 45° F. or below or at an internal temperature of 140° F. or higher during display.
Foods intended for sale in a frozen state shall be displayed at an air temperature of 0° F. or below, except for defrost cycles and brief periods of loading or unloading. Frozen foods shall be displayed below or behind product food lines according to cabinet manufacturer's specifications.
Food on display, other than whole, unprocessed raw fruits and raw vegetables, shall be protected from contamination by packaging, counter-protector devices, display cases or similar equipment. All food shall be displayed in a manner that will protect the food from contamination. Hot or cold food units shall be provided to assure the maintenance of potentially hazardous food at the required temperature during display.
When food sample demonstrations and food promotions are authorized in the retail food store, the person in charge shall ensure that such activities comply with the applicable sanitation provisions of these Rules and Regulations.
Food Transportation by the Retail Food Store
Food, other than hanging primal cuts, quarters, or sides of meat and raw fruits and raw vegetables, shall be protected from contamination by use of packaging or covered containers while being transported. All food being transported shall meet the applicable requirements of thee Rules and Regulations relating to food protection and food storage. Foods in original individual packages do not need to be overwrapped or covered if the original package has not been torn or broken.
Current with amendments received through February 15, 2024. Some sections may be more current, see credit for details.
Ark. Admin. Code 007.10.31-2, AR ADC 007.10.31-2
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