1 CRR-NY 271-2.24NY-CRR
1 CRR-NY 271-2.24
1 CRR-NY 271-2.24
271-2.24 Reduced oxygen packaging.
(a) A food establishment that packages food using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under section 271-9.6(d) of this Part and that:
(1) identifies the food to be packaged;
(2) limits the food packaged to a food that does not support the growth of Clostridium bolulinum because it complies with one of the following:
(i) has an aw of 0.91 or less;
(ii) has a pH of 4.6 or less;
(iii) is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 CFR section 318.7, "Approval of substances for use in the preparation of products," and 9 CFR section 381.7, "Restrictions on the use of substances in poultry products," and is received in an intact package; or
(iv) is a food with a high level of competing organisms such as raw meat or raw poultry;
(v) is a frozen food which does not meet the criteria of subparagraph (i), (ii) or (iii) of this paragraph and is conspicuously labeled, "Important -Keep Frozen Until Use;"
(vi) is a food which contains some other barrier which precludes the growth of Clostridium botulinum;
(3) specifies methods for maintaining food at 41°F (5°C) or less;
(4) describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to:
(i) maintain the food at 41°F (5°C) or less; and
(ii) discard the food if within 14 calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption;
(5) limits the shelf life to no more than 14 calendar days from packaging to consumption or the original manufacturer's "sell by" or "use by" date, whichever occurs first;
(6) includes operational procedures that:
(i) prohibit contacting food with bare hands;
(ii) identify a designated area and the method by which:
(a) physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination; and
(b) access to the processing equipment is restricted to responsible trained personnel familiar with the potential hazards of the operation; and
(iii) delineate cleaning and sanitization procedures for food contact surfaces; and
(7) describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the:
(i) concepts required for a safe operation;
(ii) equipment and facilities; and
(iii) procedures specified under paragraph (6) of this subdivision and section 271-9.6(d) of this Part.
(b) Except for fish that is frozen before, during and after packaging, a food establishment may not package fish using a reduced oxygen packaging method.
1 CRR-NY 271-2.24
Current through August 31, 2021
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