reglab/housing_qa huggingface dataset:
CA Health & Safety Code § 113986 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 1 - Protection from Contamination|Section 113986.

113986.  (a) Food shall be protected from cross-contamination by utilizing one or more of the following methods:(1) Separating raw food of animal origin during transportation, storage, preparation, holding, and display from raw ready-to-eat food, including other raw food of animal origin such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as produce, and cooked ready-to-eat food in any of the following ways:(A) Using separate equipment of each type.(B) Arranging each type of food in equipment so that cross-contamination of one type with another is prevented.(C) Preparing each type of food at different times or in separate areas.(D) Except as specified in subdivision (b), storing the food in packages, covered containers, or wrappings.(E) Cleaning hermetically sealed containers of food of visible soil before opening.(F) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.(G) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 114055.(H) Separating fruits and vegetables before they are washed, as specified in Section 113992, from ready-to-eat food.(2) Except when combined as ingredients, separating types of raw foods of animal origin from each other during transportation, storage, preparation, holding, and display in the following ways:(A) Using separate equipment for each type.(B) Arranging each type of food in equipment so that cross-contamination of one type with another is prevented.(C) Preparing each type of food at different times or in separate areas.(D) Except as specified in subdivision (b), storing the food in packages, covered containers, or wrappings.(E) Cleaning hermetically sealed containers of food of visible soil before opening.(F) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.(G) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 114055.(H) Separating fruits and vegetables before they are washed, as specified in Section 113992, from ready-to-eat food.(b) Subparagraph (D) of paragraph (2) of subdivision (a) of this section shall not apply to any of the following:(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 subdivision (b) of Section 114002.1.(5) Shellstock.(Amended by Stats. 2009, Ch. 571, Sec. 29. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113988 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 1 - Protection from Contamination|Section 113988.

113988.  (a) Food shall be protected from contamination that may result from the addition of unsafe or unapproved food or color additives or unsafe or unapproved levels of approved food and color additives.(b) A food employee may not apply sulfiting agents to fresh fruits and vegetables intended for raw consumption, or to any potentially hazardous food.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113990 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 1 - Protection from Contamination|Section 113990.

113990.  Ice that has been used as a medium for cooling the exterior surfaces of food such as melons or fish, prepackaged foods such as canned beverages, or cooling coils and tubes of equipment, shall not be used as food.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113992 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 1 - Protection from Contamination|Section 113992.

113992.  (a) Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form, except as specified in subdivision (b) and except when intended for washing by the consumer before consumption.(b) Chemicals used to wash or peel produce shall meet the requirements specified in 21 C.F.R. 173.315.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113996 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 113996.

113996.  (a) Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than 30 minutes, or when time is used as the public health control as specified under Section 114000, or as otherwise provided in this section, potentially hazardous food shall be maintained at or above 135°F, or at or below 41°F.(b) Roasts cooked to a temperature and for a time specified in subdivision (b) of Section 114004 shall be held at a temperature of 130°F or above.(c) The following foods may be held at or below 45°F:(1) Raw shell eggs.(2) Unshucked live molluscan shellfish.(3) Pasteurized milk and pasteurized milk products in original, sealed containers.(4) Potentially hazardous foods held for dispensing in vending machines.(5) Potentially hazardous foods held for sampling at a certified farmers’ market.(6) Potentially hazardous foods held during transportation. (d) Potentially hazardous foods held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. For purposes of this subdivision, a display case shall not be deemed to be a serving line.(Amended by Stats. 2009, Ch. 571, Sec. 30. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113998 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 113998.

113998.  If it is necessary to remove potentially hazardous food from the specified holding temperatures to facilitate preparation, this preparation shall in no case exceed two cumulative hours without a return to the specified holding temperatures.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114000 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114000.

114000.  (a) Except as specified in subdivision (b), if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the following shall occur:(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.(3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded.(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.(b) Time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs in the following food facilities:(1) Licensed health care facilities.(2) Public and private school cafeterias.(Amended by Stats. 2007, Ch. 96, Sec. 24. Effective July 20, 2007.)
CA Health & Safety Code § 114002 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114002.

114002.  (a) Whenever food has been prepared or heated so that it becomes potentially hazardous, it shall be rapidly cooled if not held at or above 135°F.(b) After heating or hot holding, potentially hazardous food shall be cooled rapidly from 135ºF to 41°F or below within six hours and, during this time the decrease in temperature from 135°F to 70°F shall occur within two hours.(c) Potentially hazardous food shall be cooled within four hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.(d) Except as specified in subdivision (e), a potentially hazardous food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier as specified in Section 114037 shall be cooled within four hours to 41°F or less.(e) Pasteurized milk in original, sealed containers, pasteurized milk products in original, sealed containers, raw shell eggs, and unshucked live molluscan shellfish need not comply with subdivision (c) or (d) if these foods are placed immediately upon their receipt in refrigerated equipment that maintains an ambient temperature of 45°F or less.(Amended by Stats. 2009, Ch. 571, Sec. 31. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 114002.1 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114002.1.

114002.1.  (a) The rapid cooling of potentially hazardous foods shall be accomplished in accordance with the time and temperature criteria specified in Section 114002 by using one or more of the following methods based on the type of food being cooled:(1) Placing the food in shallow pans.(2) Separating the food into smaller or thinner portions.(3) Using rapid cooling equipment.(4) Using containers that facilitate heat transfer.(5) Adding ice as an ingredient.(6) Using ice paddles.(7) Inserting appropriately designed containers in an ice bath and stirring frequently.(8) In accordance with an HACCP plan adopted pursuant to this part.(9) Utilizing other effective means that have been approved by the enforcement agency.(b) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food, and stirred as necessary to evenly cool a liquid or a semi-liquid food.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114008 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114008.

114008.  Raw foods of animal origin cooked in a microwave oven shall meet all of the following requirements:(a) Be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat.(b) Be covered to retain surface moisture.(c) Be heated to a temperature of at least 165°F in all parts of the food.(d) Stand covered for at least two minutes after cooking to obtain temperature equilibrium.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114010 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114010.

114010.  Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114012 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114012.

114012.  Except as specified in Section 114091, pasteurized eggs or pasteurized egg products shall be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages that are not cooked as specified under Section 114004, nor included in Section 114093.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114014 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114014.

114014.  Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114016 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114016.

114016.  (a) Except as specified under subdivisions (b) and (c), potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds.(b) Except as specified under subdivision (c), potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and the food is rotated or stirred, covered, and allowed to stand covered for at least two minutes after reheating.(c) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant shall be heated to a temperature of at least 135ºF for hot holding.(d) Reheating for hot holding shall be done rapidly, and the time the food is between 41ºF and 165ºF shall not exceed two hours.(e) Remaining unsliced portions of roasts that are cooked as specified under Section 114004 may be reheated for hot holding using the oven parameters and minimum time and temperature conditions as specified in Section 114004.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114018 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114018.

114018.  Frozen foods shall be stored and displayed in their frozen state unless being thawed in accordance with Section 114020.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114020 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 2 - Time and Temperature Relationships|Section 114020.

114020.  Frozen potentially hazardous food shall only be thawed in one of the following ways:(a) Under refrigeration that maintains the food temperature at 41°F or below.(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.(c) In a microwave oven if immediately followed by immediate preparation.(d) As part of a cooking process.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114021 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 3 - Food from Approved Sources|Section 114021.

114021.  (a) Food shall be obtained from sources that comply with all applicable laws.(b) Food stored or prepared in a private home shall not be used or offered for sale in a food facility, unless that food is prepared by a cottage food operation that is registered or has a permit pursuant to Section 114365.(c) Whole-muscle, intact beef steaks that are intended for consumption in an undercooked form that does not satisfy the conditions for service pursuant to Section 114093 shall satisfy all of the following conditions:(1) Either the food has been obtained from a food processing plant that, upon request by the purchaser, packages the steaks and labels them to indicate that the steak meets the definition of whole-muscle, intact beef, or is deemed acceptable by the enforcement agency based on other evidence, such as written buyer specifications or invoices, that indicate that the steaks meet the definition of whole-muscle intact beef.(2) If the food is individually cut in a food facility, all of the following conditions are satisfied:(A) The food is cut from whole-muscle intact beef that is labeled by a food processing plant as specified in paragraph (1).(B) The food is prepared so it remains intact.(C) If the food is packaged for undercooking in a food facility, the food is labeled as specified in paragraph (1).(Amended by Stats. 2016, Ch. 195, Sec. 10. (SB 1067) Effective January 1, 2017.)
CA Health & Safety Code § 114023 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 3 - Food from Approved Sources|Section 114023.

114023.  Food in a hermetically sealed container shall be obtained from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant, or from a cottage food operation that produces jams, jellies, and preserves and that is registered or has a permit pursuant to Section 114365.(Amended by Stats. 2012, Ch. 415, Sec. 11. (AB 1616) Effective January 1, 2013.)
CA Health & Safety Code § 114024 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 3 - Food from Approved Sources|Section 114024.

114024.  (a) Liquid, frozen, and dry eggs and egg products shall be obtained pasteurized.(b) Frozen milk products, such as ice cream, shall be obtained pasteurized as specified in 21 C.F.R. 135–Frozen Desserts.(c) Fluid and dry milk and milk products complying with Grade A standard as specified in law shall be obtained pasteurized.(d) This section shall not apply to properly labeled prepackaged raw milk and raw milk products obtained from an approved source and dispensed and sold at retail by the food facility in compliance with 17 CCR 11380.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114025 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 3 - Food from Approved Sources|Section 114025.

114025.  Ice for use as a food or a cooling medium shall be made from potable water.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114027 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 3 - Food from Approved Sources|Section 114027.

114027.  Fish that are received for sale or service shall be commercially and legally caught or harvested.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114029 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 3 - Food from Approved Sources|Section 114029.

114029.  (a) Molluscan shellfish shall be obtained from sources according to law or the requirements specified in the United States Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.(b) Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List.(c) Molluscan shellfish that are recreationally caught shall not be received for sale or service.(Amended by Stats. 2007, Ch. 96, Sec. 25. Effective July 20, 2007.)
CA Health & Safety Code § 114031 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 3 - Food from Approved Sources|Section 114031.

114031.  (a) Game animals shall be received from an approved source.(b) A game animal shall not be received for sale or service if it is a species of wildlife that is listed in 50 C.F.R. 17 Endangered and Threatened Wildlife and Plants or is listed as an endangered or threatened animal by the Department of Fish and Game.(c) The enforcement agency may approve the use of legally obtained donated fish and game by nonprofit organizations authorized to serve meals to indigent persons.(1) “Fish,” as used in this subdivision, shall be defined as that term is used in Section 45 of the Fish and Game Code.(2) “Game,” as used in this subdivision, means any game bird, as defined in Section 3500 of the Fish and Game Code, or game mammal, as defined in Section 3950 of the Fish and Game Code.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)