(a) General. Requirements in this section are specific
for outfitter operations. The regulatory authority may impose additional
requirements to protect against health hazards that may be specific
to these operations.
(b) Food supplies. Food supplies, including ice, shall
be obtained from approved sources described in Food Code, §3-201.11-17
(relating to Sources), §228.61 of this chapter (relating to Approved
Sources for Exotic Game Animals), and §228.62 of this chapter
(relating to Specifications for Receiving). No home-prepared products
shall be offered.
(c) Food temperatures. All food temperature requirements
shall be met as contained in Food Code, Subparts 3-202, 3-401-403,
and 3-501, §228.62 of this chapter, and §228.64 of this
chapter (relating to Donation of Foods).
(d) Food preparation and protection for excursions.
(1) Except for paragraphs (2) - (4) of this subsection,
all food shall be prepared and protected in central preparation facility
and meet requirements contained in Food Code, Chapter 3 - Food.
(2) Only commercially prepackaged ready-to-eat foods
or ready-to-eat foods that have been prepared and packaged with no
cooking at a central preparation facility may be served.
(3) Raw time and temperature control for safety foods
(TCS foods) may be cooked on-site if cooked and immediately served.
(4) All food must be stored to protect from contamination
in accordance with Food Code, Chapter 3 - Food.
(5) TCS foods that require complex preparation must
be served within the first 24 hours of the excursion departure time.
(6) Leftovers. Leftover food shall not be re-heated
or re-served.
(e) Warewashing.
(1) Alternative manual warewashing equipment, such
as receptacles that substitute for the compartments of a multi-compartment
sink, may be used for washing and sanitizing utensils when approved
by the regulatory authority.
(2) An outfitter operation without effective facilities
for cleaning and sanitizing tableware shall only provide single-service
articles for use by food employees and consumers.
(f) Ice usage.
(1) Ice that is used for cooling food may not be used
for human consumption.
(2) Ice used for human consumption must be stored in
a clean sanitized container that is properly constructed and maintained
in good repair.
(g) Potable water.
(1) Potable water shall be used on excursions for human
consumption, food preparation, handwashing, and for cleaning and sanitizing
utensils and equipment.
(2) Potable water must be stored in a clean sanitized
container that is easily cleanable and good condition.
(h) Handwashing.
(1) Handwashing facilities shall include:
(A) a container with a spigot that can be turned on
to allow potable, clean, water;
(B) a wastewater container;
(C) soap;
(D) disposable towels; and
(E) a waste receptacle.
(2) Handwashing facilities are not required if the
only food items offered are commercially prepackaged foods that are
dispensed in their original containers.
(i) Equipment. All equipment and utensils intended
for food contact shall be approved for food use.
(j) Thermometers. Thermometers shall be provided, accurate,
and accessible during excursions.
(k) Garbage receptacles. Impervious receptacles shall
be provided for storage of garbage and refuse.
(l) Certified food protection manager. If food other
than pre-packaged ready-to-eat food is being served, at least one
guide or instructor of the outfitter operation, who is on the excursion,
shall successfully complete a food manager's certification course
accredited by this department.
(m) Central preparation facility. An outfitter operation
must have a central preparation facility as specified in §228.2(20)
of this chapter (relating to Definitions).
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