Minnesota Administrative Rules

4626.0235 PREVENTING CROSS-CONTAMINATION. 3-302.11

A.

Food must be protected from cross-contamination by:

(1)

except as specified in unit (c), separating raw animal foods during storage, preparation, holding, and display from:

(a)

raw ready-to-eat food including other raw animal food such as fish for sushi, or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables;_P1

(b)

cooked ready-to-eat food;_P1 and

(c)

frozen, commercially processed and packaged raw animal food that is stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food;

(2)

except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(a)

using separate equipment for each type of food;_P1 or

(b)

arranging each type of food in equipment so that cross-contamination of one type with another is prevented;_P1 and

(c)

preparing each type of food at different times or in separate areas;_P1

(3)

cleaning equipment and utensils as specified in part 4626.0845, item A, and sanitizing as specified in part 4626.0905;

(4)

storing the food in packages, covered containers, or wrappings, except as specified in item B;

(5)

cleaning hermetically sealed containers of food of visible soil before opening;

(6)

protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(7)

storing damaged, spoiled, or recalled food being held in the food establishment as specified in part 4626.1505; and

(8)

separating fruits and vegetables, before they are washed as specified in part 4626.0255, from ready-to-eat food.

B.

Item A, subitem (4), does not apply to:

(1)

whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption;

(2)

primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks;

(3)

whole, uncut, processed meats such as country hams and smoked or cured sausages that are placed on clean, sanitized racks;

(4)

food being cooled as specified in part 4626.0390, item B, subitem (2); or

(5)

shellstock.

Statutory Authority:

MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011

History:

23 SR 519; 43 SR 295

Published Electronically:

January 2, 2019