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ProcessingMeatandPoultryinaCommercialKitcheninCalifornia:RelevantRegulationsVersiondate:September24,2015CommercialkitchensoperatingasretailfoodfacilitiesarepermittedbycountyEnvironmentalHealthdepartmentsandmustcomplywiththeCaliforniaRetailFoodCode(http://www.cdph.ca.gov/services/Documents/fdbRFC.pdf).UnderacountyEnvironmentalHealthpermit,thefacilitycanbringinUSDA-inspectedcarcasses/boxedmeatandpoultryanddothefollowing:
• Retailcuts• Groundmeatandfreshsausage• Addmarinadesandotherflavorings(forflavor,notforpreservation)• Packageproduct:Freezerpaper,traywraps,plasticwraps,barrierfilmsand
meattrays,andnon-vacuumshrinkbagsareacceptable.Vacuumpackaging(AKA“reducedoxygenpackaging”)requiresavariance/HACCP(seebelow).
• FreezeproductCertain,morehazardousactivitiesrequirethefacilitytoapplytoCDPHforavarianceandprepare/followaHACCPplan:
• Smokingandcuring• Usingfoodadditivesorcomponentssuchasvinegarforfoodpreservation• Customprocessinganimalsforpersonaluseasfood
TheHACCPplandoesnothavetobeapprovedbyEnvironmentalHealthorCDPH.TherequiredelementsoftheHACCPplanarelistedinCalCode114419.1.ThepersonoperatingafoodfacilitypursuanttoaHACCPplanshalldesignateatleastonepersontoberesponsibleforverificationoftheHACCPplan(114419.2).OtheractivitiesalsoneedavariancebutmustfollowaHACCPplanapprovedbyCDPH:
• UsingacidificationorwateractivitytopreventthegrowthofClostridiumbotulinum.
• Reduced-oxygenpackaging.Forthosetwoactivities,HACCPplansmustbesubmittedtoCDPHwiththevarianceapplication.RelevantsectionsoftheCaliforniaRetailFoodCode:
• Varianceapplication:114417• ActivitiesrequiringaHACCPplan:114419• HACCPPlancomponents:114419.1