Pasteurized foods, prohibited re-service, and prohibited food P

In a food establishment that serves a highly susceptible population: (1) The following criteria apply to juice: (A) For the purposes of this paragraph only, children who are age nine (9) or less and receive food in a school, day care setting or similar facility that provides custodial care are included as highly susceptible populations; (B) Prepackaged juice or a prepackaged beverage containing juice, that bears a warning label as specified in 21 CFR, Section 101.17(g) Food Labeling, (pertaining to warning, notice and safe handling statements for juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens,) or packaged juice or beverage containing juice, that bears a warning label as specified under OAC 310:257- 5-53 (2) may not be served or offered for sale; and (C) Unpackaged juice that is prepared on the premises for service or sale in a ready-to- eat form shall be processed under a HACCP plan that contains the information specified in OAC 310:257-15-9(2)-(5) and as specified under 21 CFR, Part120 - Hazard Analysis and Critical Control Point (HACCP) systems, Subpart B Pathogen Reduction, Section 120.24 Process controls. (2) Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of: (A) Foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and (B) Except as specified in (6) of this Section, recipes in which more than one egg is broken and the eggs are combined; (3) The following foods may not be served or offered for sale in a ready-to-eat form: (A) Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare, (B) A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw shell eggs, and meringue, and (C) Raw seed sprouts. (4) Food employees may not contact ready-to-eat foods as specified under OAC 310:257-5- 21(b) and OAC 310:257-5-21 (d). OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 63 (5) Time only, as the public health control as specified in OAC 310:257-5-62(d), shall not be used for raw eggs. (6) Subparagraph (2)(B) of this Section does not apply if: (A) The raw eggs are combined immediately before cooking for one consumer's serving at a single meal, cooked as specified under OAC 310:257-5-46(a)(1), and served immediately, such as an omelet, soufflé, or scrambled eggs; (B) The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or (C) The preparation of the food is conducted under a HACCP plan that: (i) Identifies the food to be prepared, (ii) Prohibits contacting ready-to-eat food with bare hands, (iii) Includes specifications and practices that ensure: (I) Salmonella Enteritidis growth is controlled before and after cooking, and (II) Salmonella Enteritidis is destroyed by cooking the eggs according to the temperature and time specified in OAC 310:257-5-46(a)(2), (iv) Contains the information specified under OAC 310:257-15-9(4) including procedures that: (I) Control cross contamination of ready-to-eat food with raw eggs, and (II) Delineate cleaning and sanitization procedures for food-contact surfaces, and (v) Describes the training program that ensures that the food employee responsible for the preparation of the food understands the procedures to be used. (7) Except as specified in paragraph (8) of this Section, food may be re-served as specified in OAC 310:257-5-44(b). (8) Food shall not be re-served under the following conditions: (A) Any food served to patients or clients who are under contact precautions in medical isolation or quarantine, or protective environment isolation shall not be re-served to others outside; and (B) Packages of food from any patients, clients, or other consumers shall not be re- served to persons in protective environment isolation. OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 64 Subchapter 7- Equipment, Utensils and Linens Section 310:257-7-1 Characteristics Section 310:257-7-2 Cast iron, use limitation Section 310:257-7-3 Lead in ceramic, china, and crystal utensils, use limitation Section 310:257-7-4 Copper, use limitation Section 310:257-7-5 Galvanized metal, use limitation Section 310:257-7-6 Sponges, use limitation Section 310:257-7-7 Lead in pewter alloys, use limitation Section 310:257-7-8 Lead in solder and flux, use limitation Section 310:257-7-9 Wood, use limitation Section 310:257-7-10 Nonstick coatings, use limitation Section 310:257-7-11 Nonfood-contact surfaces Section 310:257-7-12 Characteristics Section 310:257-7-13 Equipment and utensils Section 310:257-7-14 Food temperature measuring devices Section 310:257-7-15 Food-contact surfaces Section 310:257-7-16 CIP equipment Section 310:257-7-17 "V" threads, use limitation Section 310:257-7-18 Hot oil filtering equipment Section 310:257-7-19 Can openers Section 310:257-7-20 Nonfood-contact surfaces Section 310:257-7-21 Kick plates, removable Section 310:257-7-22 Ventilation hood systems, filters Section 310:257-7-23 Temperature measuring devices, food Section 310:257-7-24 Temperature measuring devices, ambient air and water Section 310:257-7-25 Pressure measuring devices, mechanical warewashing equipment Section 310:257-7-26 Ventilation hood systems, drip prevention Section 310:257-7-27 Equipment openings, closures and deflectors Section 310:257-7-28 Dispensing equipment, protection of equipment and food Section 310:257-7-29 Vending machine, vending stage closure. Section 310:257-7-30 Bearings and gear boxes, leakproof Section 310:257-7-31 Beverage tubing, separation Section 310:257-7-32 Ice units, separation of drains Section 310:257-7-33 Condenser unit, separation Section 310:257-7-34 Can openers on vending machines Section 310:257-7-35 Molluscan shellfish tanks Section 310:257-7-36 Vending machines, automatic shutoff Section 310:257-7-37 Temperature measuring devices OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 65 Section 310:257-7-38 Warewashing machine, data plate operating specifications Section 310:257-7-39 Warewashing machines, internal baffles Section 310:257-7-40 Warewashing machines, temperature measuring devices Section 310:257-7-41 Manual warewashing equipment, heaters and baskets Section 310:257-7-42 Warewashing machines, automatic dispensing of detergents and sanitizers Section 310:257-7-43 Warewashing machines, flow pressure device Section 310:257-7-44 Warewashing sinks and drainboards, self-draining Section 310:257-7-45 Equipment compartments, drainage Section 310:257-7-46 Vending machines, liquid waste products Section 310:257-7-47 Case lot handling equipment, moveability Section 310:257-7-48 Vending machine doors and openings Section 310:257-7-49 Food equipment, certification and classification Section 310:257-7-50 Cooling, heating, and holding capacities Section 310:257-7-51 Manual warewashing, sink compartment requirements Section 310:257-7-52 Drainboards Section 310:257-7-53 Ventilation hood systems, adequacy Section 310:257-7-54 Clothes washers and dryers Section 310:257-7-55 Utensils, consumer self-service Section 310:257-7-56 Food temperature measuring devices Section 310:257-7-57 Temperature measuring devices, manual and mechanical warewashing Section 310:257-7-58 Sanitizing solutions, testing devices Section 310:257-7-59 Equipment, clothes washers and dryers, and storage cabinets, contamination prevention Section 310:257-7-60 Fixed equipment, spacing or sealing Section 310:257-7-61 Fixed equipment, elevation or sealing Section 310:257-7-62 Good repair and proper adjustment Section 310:257-7-63 Cutting surfaces Section 310:257-7-64 Microwave ovens Section 310:257-7-65 Warewashing equipment, cleaning frequency Section 310:257-7-66 Warewashing machines, manufacturers' operating instructions Section 310:257-7-67 Warewashing sinks, use limitation Section 310:257-7-68 Warewashing equipment, cleaning agents Section 310:257-7-69 Warewashing equipment, clean solutions Section 310:257-7-70 Manual warewashing equipment, wash solution temperature Section 310:257-7-71 Mechanical warewashing equipment, wash solution temperature Section 310:257-7-72 Manual warewashing equipment, hot water sanitization temperatures OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 66 Section 310:257-7-73 Mechanical warewashing equipment, hot water sanitization temperatures Section 310:257-7-74 Mechanical warewashing equipment, sanitization pressure Section 310:257-7-75 Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness Section 310:257-7-76 Manual warewashing equipment, chemical sanitization using detergent-sanitizers Section 310:257-7-77 Warewashing equipment, determining chemical sanitizer concentration Section 310:257-7-78 Good repair and calibration Section 310:257-7-79 Single-service and single-use articles, required use Section 310:257-7-80 Single-service and single-use articles, use limitation Section 310:257-7-81 Shells, use limitation Section 310:257-7-82 Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils Section 310:257-7-83 Equipment food-contact surfaces and utensils Section 310:257-7-84 Cooking and baking equipment Section 310:257-7-85 Nonfood-contact surfaces Section 310:257-7-86 Dry cleaning Section 310:257-7-87 Precleaning Section 310:257-7-88 Loading of soiled items, warewashing machines Section 310:257-7-89 Wet cleaning Section 310:257-7-90 Washing, procedures for alternative manual warewashing equipment Section 310:257-7-91 Rinsing procedures Section 310:257-7-92 Returnables, cleaning for refilling [Revoked] Section 310:257-7-93 Food-contact surfaces and utensils Section 310:257-7-94 Before use after cleaning Section 310:257-7-95 Hot water and chemical Section 310:257-7-96 Clean linens Section 310:257-7-97 Specifications Section 310:257-7-98 Storage of soiled linens Section 310:257-7-99 Mechanical washing Section 310:257-7-100 Use of laundry facilities Section 310:257-7-101 Equipment and utensils, Air-drying required Section 310:257-7-102 Wiping cloths, air-drying locations Section 310:257-7-103 Food-contact surfaces Section 310:257-7-104 Equipment Section 310:257-7-105 Equipment, utensils, linens, and single-service and single- use articles Section 310:257-7-106 Prohibitions Section 310:257-7-107 Kitchenware and tableware OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 67 [Source: Added at 23 Ok Reg 2358, eff 6-25-06; Amended at 26 Ok Reg 1477, eff 6-11-09; Amended at 28 Ok Reg 2289, eff 11-1-11; Amended at 33 Ok Reg 1520, eff 9-11-16]