reglab/statecodes huggingface dataset:
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 725 - SALVAGE WAREHOUSES AND STORES FOR FOODS, ALCOHOLIC LIQUORS, DRUGS, MEDICAL DEVICES AND COSMETICS CODE › Section 725.51 - Relabeling

Current through Register Vol. 48, No. 28, July 12, 2024
All salvageable merchandise shall be labeled, at a minimum,
				with the word "salvaged" and shall indicate on the label the date of salvaging.
				All salvaged merchandise is to be provided with labels meeting the requirements
				of the Illinois Food, Drug and Cosmetic Act, the Federal Food, Drug, and
				Cosmetic Act, the Federal Food, Drug, and Cosmetic Act, Federal Fair Packaging
				and Labeling Act, and regulations promulgated under such Acts. Where original
				labels are removed from containers which are to be resold or redistributed, the
				replacement labels must show as the distributor, the name and address of the
				salvage processing plant, as well as the date of reconditioning for sale or
				distribution. No person, firm or corporation shall keep or permit to remain in
				any salvage warehouse or salvage warehouse store any article of food, drug,
				medical device or cosmetic which has been held in a salvage warehouse within
				the State for a longer period than the reasonable shelf life of the item, but
				in no event, for a period longer than 12 months, except with the written
				approval of the Director. (Section 406 of the Act)
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 725 - SALVAGE WAREHOUSES AND STORES FOR FOODS, ALCOHOLIC LIQUORS, DRUGS, MEDICAL DEVICES AND COSMETICS CODE › Section 725.60 - Distribution of Non-Salvageable Merchandise

Current through Register Vol. 48, No. 28, July 12, 2024
Non-salvageable merchandise shall not be sold or distributed as
				food, alcoholic liquors, drugs, medical devices or cosmetics, but shall be
				disposed of in a landfill operated in compliance with the requirements of the
				Environmental Protection Act, 35 Ill. Adm. Code: Subtitle G, or a waste water
				treatment plant operated in compliance with the requirements of 35 Ill. Adm.
				Code: Subtitle C, and any additional local requirements on
				disposal.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 725 - SALVAGE WAREHOUSES AND STORES FOR FOODS, ALCOHOLIC LIQUORS, DRUGS, MEDICAL DEVICES AND COSMETICS CODE › Section 725.70 - Returned Drug Products

Current through Register Vol. 48, No. 28, July 12, 2024
Returned drug products shall be identified as such. If the
				conditions under which returned drug products have been held, stored, or
				shipped before or during their return, of if the condition of the drug
				products, its container, carton, or labeling, as a result of storage or
				shipping casts doubt on the safety, identity, strength, quality or purity of
				the drug product, the returned product shall be destroyed unless examination,
				testing, or other investigations prove the drug product meets appropriate
				standards of safety, identity, strength, quality, or purity as stated in 21 CFR
				211. A drug product may be reprocessed provided the subsequent drug product
				meets appropriate standards, specifications, and characteristics as stated in
				21 CFR 211. Records of return drug products shall be maintained and shall
				include the name and label potency of the drug product dosage form, lot number
				(or control number or batch number), reason for the return, quantity returned,
				date of disposition, and ultimate disposition of the returned drug product as
				stated in 21 CFR 211. Procedures for the holding, testing, and reprocessing of
				returned drug products shall be in writing and shall be
				followed.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 725 - SALVAGE WAREHOUSES AND STORES FOR FOODS, ALCOHOLIC LIQUORS, DRUGS, MEDICAL DEVICES AND COSMETICS CODE › Section 725.71 - Drug Product Salvaging

Current through Register Vol. 48, No. 28, July 12, 2024
Drug products that have been subjected to improper storage
				conditions including extremes in temperature, humidity, smoke, fumes, pressure,
				age, or radiation due to natural disasters, fires, accidents, or equipment
				failures shall not be salvaged and returned to the marketplace pursuant to this
				Part. Improper storage conditions include, but are not limited to, variations
				in temperature extremes, moisture permeation or conditions of high humidity,
				potential exposure of the product to the environment, insanitary storage
				conditions, or infestation with insects or vermin. Whenever there is a question
				whether drug products have been subjected to such conditions, salvaging
				operations may be conducted only if there is evidence from laboratory tests and
				assays (including animal feeding studies where applicable) that the drug
				products meet all applicable standards of identity, strength, quality, and
				purity and evidence from inspection of the premises that the drug products and
				their associated packaging were not subjected to improper storage conditions as
				a result of the disaster or accident (
				21 CFR
				211.208 ). Organoleptic examinations shall be
				acceptable only as supplemental evidence that drug products meet appropriate
				standards of identity, strength, quality, and purity. Appropriate standards
				would include the specific portion of the products' monograph in the official
				compendia as stated in the Food, Drug and Cosmetic Act, the statutory or
				regulatory standard of identity, if existing, or a particular product, and the
				manufacturer's internal standards of product quality. Records including name,
				lot number, and disposition shall be maintained for drug products subject to
				this Section.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 725 - SALVAGE WAREHOUSES AND STORES FOR FOODS, ALCOHOLIC LIQUORS, DRUGS, MEDICAL DEVICES AND COSMETICS CODE › Section 725.80 - Records Required

Current through Register Vol. 48, No. 28, July 12, 2024
Whenever articles of damaged foods, alcoholic liquors, drugs,
				medical devices or cosmetics from fires, floods, storms, train wrecks,
				manufacturer closeouts, or damaged from any other source whatsoever are
				received in a salvage warehouse or salvage warehouse store for damaged foods,
				alcoholic liquors, drugs, medical devices or cosmetics, a record shall be made
				identifying the articles of food, alcoholic liquors, drugs, medical devices or
				cosmetics, source of receipt, receipt date, wholesale distribution, and
				disposition date at the wholesale level.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart A - GENERAL PROVISIONS › Section 730.1000 - Definitions

Current through Register Vol. 48, No. 28, July 12, 2024
The definitions and interpretations contained in section 201
				  of the Federal Food, Drug and Cosmetic Act (
				  21 USC 321
				  ) and Section 502 of the Illinois Food, Drug and Cosmetic Act [410 ILCS 620 ]
				  are applicable to terms used in this Part. Additional terms are defined as
				  follows:
"Adequate" means that which is needed to accomplish the
				  intended purpose in keeping with good public health practice.
"Plant" means the building or buildings or parts thereof used
				  for, or in connection with, the manufacturing, processing, packaging, labeling
				  or holding of human food.
"Sanitize" means adequate treatment of surfaces by a process
				  that is effective in destroying vegetative cells of pathogenic bacteria and in
				  substantially reducing other micro-organisms. This treatment shall not
				  adversely affect the product and shall be safe for the
				  consumer.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart A - GENERAL PROVISIONS › Section 730.1005 - Incorporated and Referenced Materials

Current through Register Vol. 48, No. 28, July 12, 2024
a) The following federal guidelines and
				regulations are incorporated by reference:
1)21 CFR 123: Fish and Fishery Products
				(April 1, 2012);
				https://www.gpo.gov/fdsys/pkg/CFR-2012-title21-vol2/pdf/CFR-2012-title21-vol2-part123.pdf.
2)21 CFR 120: Hazard Analysis and Critical
				Control Point (HACCP) Systems (April 1, 2012);
				https://www.gpo.gov/fdsys/granule/CFR-2012-title21-vol2/CFR-2012-title21-vol2-part120.
3)21 CFR 146: Canned Fruit Juices (April 1,
				2011);
				https://www.gpo.gov/fdsys/granule/CFR-2011-title21-vol2/CFR-2011-title21-vol2-part146.
4)21 CFR 163: Cacao Products (April 11,
				2011);
				https://www.gpo.gov/fdsys/pkg/CFR-2011-title21-vol2/pdf/CFR-2011-title21-vol2-part163.pdf.
5) Guide for the Control of Molluscan
				Shellfish 2013 Revision. U.S. Food and Drug Administration, Office of Food
				Safety, Division of Food Safety, HFS-325, 5100 Paint Branch Parkway, College
				Park MD 20740-3835;
				http://www.fda.gov/downloads/Food/GuidanceRegulation/FederalStateFoodPrograms/UCM415522.pdf.
6)21 CFR 117: Current Good Manufacturing
				Practice, Hazard Analysis, and Risk-Based Preventative Controls for Human Food
				(September 17, 2015);
				http://www.gpo.gov/fdsys/pkg/FR-2015-09-17/pdf/2015-21920.pdf.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart A - GENERAL PROVISIONS › Section 730.1006 - Compliance with National Standards

Current through Register Vol. 48, No. 28, July 12, 2024
No person shall engage in the wholesale handling of
				  shellfish, or operate or conduct an establishment for shipping, post-harvest
				  processing, shucking, repacking or wet storage of shellfish, except in
				  compliance with the requirements of the Guide for the Control of Molluscan
				  Shellfish 2013 Revision.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart B - CURRENT GOOD MANUFACTURING PRACTICE (SANITATION) › Section 730.2010 - Scope

Current through Register Vol. 48, No. 28, July 12, 2024
The criteria in Subparts C through H shall apply in
				  determining whether the facilities, methods, practices, and controls used in
				  the manufacture, processing, packing, or holding of food are in conformance
				  with or are operated or administered in conformity with good manufacturing
				  practices to assure that food for human consumption is safe and has been
				  prepared, packed, and held under sanitary conditions.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart C - PLANT AND GROUNDS › Section 730.3010 - Grounds

Current through Register Vol. 48, No. 28, July 12, 2024
The grounds about a food plant under the control of the
				  operator shall be free from conditions which may result in the contamination of
				  food including, but not limited to, the following:
a) Improperly stored equipment, litter,
				waste, refuse, and uncut weeds or grass within the immediate vicinity of the
				plant buildings or structures that may constitute an attractant, breeding
				place, or harborage for rodents, insects, and other pests.
b) Excessively dusty roads, yards, or parking
				lots that may constitute a source of contamination in areas where food is
				exposed.
c) Inadequately drained
				areas that may contribute contamination to food products through seepage or
				foot-borne filth and by providing a breeding place for insects or
				micro-organisms. If the plant grounds are bordered by grounds not under the
				operator's control of the kind described in subsections (a) through (c) of this
				paragraph, care must be exercised in the plant by inspection, extermination, or
				other means to effect exclusion of pests, dirt, and other filth that may be a
				source of food contamination.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart C - PLANT AND GROUNDS › Section 730.3020 - Plant Construction and Design

Current through Register Vol. 48, No. 28, July 12, 2024
Plant buildings and structures shall be suitable in size,
				  construction, and design to facilitate maintenance and sanitary operations for
				  food-processing purposes. The plant and facilities shall:
a) Provide sufficient space for such
				placement of equipment and storage of materials as is necessary for sanitary
				operations and production of safe food. Floors, walls, and ceilings in the
				plant shall be of such construction as to be adequately cleanable and shall be
				kept clean and in good repair. Fixtures, ducts, and pipes shall not be so
				suspended over working areas that drip or condensate may contaminate foods, raw
				materials, or food-contact surfaces. Aisles or working spaces between equipment
				and between equipment and walls shall be unobstructed and of sufficient width
				to permit employees to perform their duties without contamination of food or
				food-contact surfaces with clothing or personal contact.
b) Provide separation by partition, location,
				or other effective means for those operations which may cause contamination of
				food products with undesirable micro-organisms, chemicals, filth, or other
				extraneous material.
c) Provide
				adequate lighting to hand-washing areas, dressing and locker rooms, and toilet
				rooms and to all areas where food or food ingredients are examined, processed,
				or stored and where equipment and utensils are cleaned. Light bulbs, fixtures,
				skylights, or other glass suspended over exposed food in any step of
				preparation shall be of the safety type or otherwise protected to prevent food
				contamination in case of breakage.
d) Provide adequate ventilation or control
				equipment to minimize odors and noxious fumes or vapors (including steam) in
				areas where they may contaminate food. Such ventilation or control equipment
				shall not create conditions that may contribute to food contamination by
				airborne contaminants.
e) Provide,
				where necessary, effective screening or other protection against birds,
				animals, and vermin (including, but not limited to, insects and
				rodents).
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart D - EQUIPMENT AND UTENSILS › Section 730.4010 - Suitable for Intended Use

Current through Register Vol. 48, No. 28, July 12, 2024
All plant equipment and utensils shall be suitable for their
				  intended use.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart D - EQUIPMENT AND UTENSILS › Section 730.4020 - Cleanable

Current through Register Vol. 48, No. 28, July 12, 2024
All plant equipment and utensils shall be so designed and of
				  such material and workmanship as to be adequately cleanable.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart D - EQUIPMENT AND UTENSILS › Section 730.4040 - Prevents Contamination

Current through Register Vol. 48, No. 28, July 12, 2024
The design, construction, and use of such equipment and
				  utensils shall preclude the adulteration of food with lubricants, fuel, metal
				  fragments, contaminated water, or any other contaminants.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart D - EQUIPMENT AND UTENSILS › Section 730.4050 - Installation

Current through Register Vol. 48, No. 28, July 12, 2024
All equipment should be so installed and maintained as to
				  facilitate the cleaning of the equipment and of all adjacent
				  spaces.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart E - SANITARY FACILITIES AND CONTROLS › Section 730.5000 - Adequate Sanitary Facilities and Accommodations

Current through Register Vol. 48, No. 28, July 12, 2024
Each plant shall be equipped with adequate sanitary
				  facilities and accommodations including, but not limited to, the requirements
				  of Sections
				  730.5010 through
				  730.5060.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart E - SANITARY FACILITIES AND CONTROLS › Section 730.5010 - Water Supply

Current through Register Vol. 48, No. 28, July 12, 2024
The water supply shall be sufficient for the operations
				  intended and shall be derived from an adequate source. Any water that contacts
				  foods or food-contact surfaces shall be safe and of adequate sanitary quality.
				  Running water at a suitable temperature and under pressure as needed shall be
				  provided in all areas where the processing of food, the cleaning of equipment,
				  utensils, or containers, or employee sanitary facilities
				  require.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart E - SANITARY FACILITIES AND CONTROLS › Section 730.5020 - Sewage Disposal

Current through Register Vol. 48, No. 28, July 12, 2024
Sewage disposal shall be made into an adequate sewerage
				  system or disposed of through other adequate means.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart E - SANITARY FACILITIES AND CONTROLS › Section 730.5030 - Plumbing

Current through Register Vol. 48, No. 28, July 12, 2024
Plumbing shall be of adequate size and design and adequately
				  installed and maintained to:
a) Carry
				sufficient quantities of water to required locations throughout the
				plant.
b) Properly convey sewage
				and liquid disposable waste from the plant.
c) Not constitute a source of contamination
				to foods, food products or ingredients, water supplies, equipment, or utensils
				or create an insanitary condition.
d) Provide adequate floor drainage in all
				areas where floors are subject to flooding-type cleaning or where normal
				operations release or discharge water or other liquid waste on the
				floor.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart E - SANITARY FACILITIES AND CONTROLS › Section 730.5040 - Toilet Facilities

Current through Register Vol. 48, No. 28, July 12, 2024
Each plant shall provide its employees with adequate toilet
				  and associated handwashing facilities within the plant. Toilet rooms shall be
				  furnished with toilet tissue. The facilities shall be maintained in a sanitary
				  condition and kept in good repair at all times. Doors to toilet rooms shall be
				  self-closing and shall not open directly into areas where food is exposed to
				  airborne contamination, except where alternate means have been taken to prevent
				  such contamination (such as double doors, positive air-flow systems, etc.).
				  Signs shall be posted directing employees to wash their hands with cleaning
				  soap or detergents after using toilet.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart E - SANITARY FACILITIES AND CONTROLS › Section 730.5050 - Hand-washing Facilities

Current through Register Vol. 48, No. 28, July 12, 2024
Adequate and convenient facilities for hand washing and,
				  where appropriate, hand sanitizing shall be provided at each location in the
				  plant where good sanitary practices require employees to wash or sanitize and
				  dry their hands. Such facilities shall be furnished with running water at a
				  suitable temperature for hand washing, effective hand-cleaning and sanitizing
				  preparations, sanitary towel service or suitable drying devices, and where
				  appropriate, easily cleanable waste receptacles.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart E - SANITARY FACILITIES AND CONTROLS › Section 730.5060 - Waste Disposal

Current through Register Vol. 48, No. 28, July 12, 2024
Rubbish and any offal shall be so conveyed, stored, and
				  disposed of as to minimize the development of odor, prevent waste from becoming
				  an attractant harborage or breeding place for vermin, and prevent contamination
				  of food, food-contact surfaces, ground surfaces, and water
				  supplies.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart F - SANITARY OPERATIONS › Section 730.6010 - General Maintenance

Current through Register Vol. 48, No. 28, July 12, 2024
Buildings, fixtures, and other physical facilities of the
				  plant shall be kept in good repair and shall be maintained in a sanitary
				  condition. Cleaning operations shall be conducted in such a manner as to
				  minimize the danger of contamination of food and food-contact surfaces.
				  Detergents, sanitizers, and other supplies employed in cleaning and sanitizing
				  procedures shall be free of significant microbiological contamination and shall
				  be safe and effective for their intended uses. Only such toxic materials as are
				  required to maintain sanitary conditions, for use in laboratory testing
				  procedures, for plant and equipment maintenance and operation, or in
				  manufacturing or processing operations shall be used or stored in the plant.
				  These materials shall be identified and used only in such manner and under
				  conditions as will be safe for their intended uses.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart F - SANITARY OPERATIONS › Section 730.6020 - Animal and Vermin Control

Current through Register Vol. 48, No. 28, July 12, 2024
No animals or birds, other than those essential as raw
				  material, shall be allowed in any area of a food plant. Effective measures
				  shall be taken to exclude pests from the processing areas and to protect
				  against the contamination of foods in or on the premises by animals, birds, and
				  vermin (including, but not limited to, rodents and insects). The use of
				  insecticides or rodenticides is permitted only under such precautions and
				  restrictions as will prevent the contamination of food or packaging materials
				  with illegal residues.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart F - SANITARY OPERATIONS › Section 730.6030 - Sanitation of Equipment and Utensils

Current through Register Vol. 48, No. 28, July 12, 2024
All utensils and product-contact surfaces of equipment shall
				  be cleaned as frequently as necessary to prevent contamination of food and food
				  products. Nonproduct-contact surfaces of equipment used in the operation of
				  food plants should be cleaned as frequently as necessary to minimize
				  accumulation of dust, dirt, food particles, and other debris. Single-service
				  articles (such as utensils intended for one-time use, paper cups, paper towels,
				  etc.) should be stored in appropriate containers and handled, dispensed, used,
				  and disposed of in a manner that prevents contamination of food or food-contact
				  surfaces. Where necessary to prevent the introduction of undesirable
				  micro-biological organisms into food products, all utensils and product-contact
				  surfaces of equipment used in the plant shall be cleaned and sanitized prior to
				  such use and following any interruption during which such utensils and contact
				  surfaces may have become contaminated. Where such equipment and utensils are
				  used in a continuous production operation, the contact surfaces of such
				  equipment and utensils shall be cleaned and sanitized on a predetermined
				  schedule using adequate methods for cleaning and sanitizing. Sanitizing agents
				  shall be effective and safe under conditions of use. Any facility, procedure,
				  machine, or device may be acceptable for cleaning and sanitizing equipment and
				  utensils if it is established that such facility, procedure, machine, or device
				  will routinely render equipment and utensils clean and provide adequate
				  treatment.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart F - SANITARY OPERATIONS › Section 730.6040 - Storage and Handling of Cleaned Portable Equipment and Utensils

Current through Register Vol. 48, No. 28, July 12, 2024
Cleaned and sanitized portable equipment and utensils with
				  product-contact surfaces should be stored in such a location and manner that
				  product-contact surfaces are protected from splash, dust, and other
				  contamination.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7000 - Adequate Sanitation Principles

Current through Register Vol. 48, No. 28, July 12, 2024
All operations in the receiving, inspecting, transporting,
				  packaging, segregation, preparing, processing, and storing of food shall be
				  conducted in accord with adequate sanitation principles. Overall sanitation of
				  the plant shall be under the supervision of an individual assigned
				  responsibility for this function. All reasonable precautions, including those
				  described in Sections
				  730.7010
				  through
				  730.7100,
				  shall be taken to assure that production procedures do not contribute
				  contamination such as filth, harmful chemicals, undesirable microorganisms, or
				  any other objectionable material to the processed product.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7010 - Raw Material Inspection, Storage, and Preparation

Current through Register Vol. 48, No. 28, July 12, 2024
Raw material and ingredients shall be inspected and
				  segregated as necessary to assure that they are clean, wholesome, and fit for
				  processing into human food and shall be stored under conditions that will
				  protect against contamination and minimize deterioration. Raw materials shall
				  be washed or cleaned as required to remove soil or other contamination. Water
				  used for washing, rinsing, or conveying of food products shall be of adequate
				  quality, and water shall not be reused for washing, rinsing, or conveying
				  products in a manner that may result in contamination of food
				  products.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7020 - Raw Material Carrier Inspection

Current through Register Vol. 48, No. 28, July 12, 2024
Containers and carriers of raw ingredients should be
				  inspected on receipt to assure that their condition has not contributed to the
				  contamination or deterioration of the products.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7030 - Potable Ice

Current through Register Vol. 48, No. 28, July 12, 2024
When ice is used in contact with food products, it shall be
				  made from potable water and shall be used only if it has been manufactured in
				  accordance with adequate standards and stored, transported, and handled in a
				  sanitary manner.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7040 - Cross Contamination

Current through Register Vol. 48, No. 28, July 12, 2024
Food-processing areas and equipment used for processing human
				  food should not be used to process nonhuman food-grade animal feed or inedible
				  products unless there is no reasonable possibility for the contamination of the
				  human food.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7050 - Equipment Cleaning

Current through Register Vol. 48, No. 28, July 12, 2024
Processing equipment shall be maintained in a sanitary
				  condition through frequent cleaning including sanitization where indicated.
				  Insofar as necessary, equipment shall be taken apart for thorough
				  cleaning.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7060 - Proper Processing

Current through Register Vol. 48, No. 28, July 12, 2024
All food processing, including packaging and storage, should
				  be conducted under such conditions and controls as are necessary to minimize
				  the potential for undesirable bacterial or other microbiological growth, toxin
				  formation, or deterioration or contamination of the processed product or
				  ingredients. This may require careful monitoring of such physical factors as
				  time, temperature, humidity, pressure, flow-rate and such processing operations
				  as freezing, dehydration, heat processing, and refrigeration to assure that
				  mechanical break-downs, time delays, temperature fluctuations, and other
				  factors do not contribute to the decomposition or contamination of the
				  processed products.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7070 - Testing Procedures

Current through Register Vol. 48, No. 28, July 12, 2024
Chemical, microbiological, or extraneous-material testing
				  procedures shall be utilized where necessary to identify sanitation failures or
				  food contamination, and all foods and ingredients that have become contaminated
				  shall be rejected or treated or processed to eliminate the contamination where
				  this may be properly accomplished.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7080 - Packaging

Current through Register Vol. 48, No. 28, July 12, 2024
Packaging processes and materials shall not transmit
				  contaminants or objectionable substances to the products, shall conform to any
				  applicable food additive regulation and should provide adequate protection from
				  contamination.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7090 - Products Coded and Records Retained

Current through Register Vol. 48, No. 28, July 12, 2024
Meaningful coding of products sold or otherwise distributed
				  from a manufacturing, processing, packing, or repacking activity should be
				  utilized to enable positive lot identification to facilitate, where necessary,
				  the segregation of specific food lots that may have become contaminated or
				  otherwise unfit for their intended use. Records should be retained for a period
				  of time that exceeds the shelf life of the product, except that they need not
				  be retained more than 2 years.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart G - PROCESSES AND CONTROLS › Section 730.7100 - Product Storage and Carriers

Current through Register Vol. 48, No. 28, July 12, 2024
Storage and transportation of finished products should be
				  under such conditions as will prevent contamination, including development of
				  pathogenic or toxigenic micro-organisms, and will protect against undesirable
				  deterioration of the product and the container.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart H - PERSONNEL › Section 730.8000 - Management Responsibilities

Current through Register Vol. 48, No. 28, July 12, 2024
The plant management shall take all reasonable measures and
				  precautions to assure compliance with Sections
				  730.8010 through
				  730.8040.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart H - PERSONNEL › Section 730.8010 - Disease Control

Current through Register Vol. 48, No. 28, July 12, 2024
No person affected by disease in a communicable form, or
				  while a carrier of such disease, or while affected with boils, sores, infected
				  wounds, or other abnormal sources of microbiological contamination, shall work
				  in a food plant in any capacity in which there is a reasonable possibility of
				  food or food ingredients becoming contaminated by such person, or of disease
				  being transmitted by such person to other individuals.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart H - PERSONNEL › Section 730.8020 - Cleanliness

Current through Register Vol. 48, No. 28, July 12, 2024
All persons, while working in direct contact with food
				  preparation, food ingredients, or surfaces coming into contact therewith
				  shall:
a) Wear clean outer garments,
				maintain a high degree of personal cleanliness, and conform to hygienic
				practices while on duty, to the extent necessary to prevent contamination of
				food products.
b) Wash their hands
				thoroughly (and sanitize if necessary to prevent contamination by undesirable
				micro-organism) in an adequate handwashing facility before starting work, after
				each absence from the work station, and at any other time when the hands may
				have become soiled or contaminated.
c) Remove all insecure jewelry and, during
				periods where food is manipulated by hand, remove from hands any jewelry that
				cannot be adequately sanitized.
d)
				If gloves are used in food handling, maintain them in an intact, clean, and
				sanitary condition. Such gloves should be of an impermeable material except
				where their usage would be inappropriate or incompatible with the work
				involved.
e) Wear hairnets,
				headbands, caps, or other effective hair restraints.
f) Not store clothing or other personal
				belongings, eat food or drink beverages, or use tobacco in any form in areas
				where food or food ingredients are exposed or in areas used for washing
				equipment or utensils.
g) Take any
				other necessary precautions to prevent contamination of foods with
				microorganisms or foreign substances including, but not limited to,
				perspiration, hair, cosmetics, tobacco, chemicals, and medicants.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart H - PERSONNEL › Section 730.8030 - Education and Training

Current through Register Vol. 48, No. 28, July 12, 2024
Personnel responsible for identifying sanitation failures or
				  food contamination should have a background of education or experience, or a
				  combination thereof, to provide a level of competency necessary for production
				  of clean and safe food. Food handlers and supervisors should receive
				  appropriate training in proper food-handling techniques and food-protection
				  principles and should be cognizant of the danger of poor personal hygiene and
				  insanitary practices.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart H - PERSONNEL › Section 730.8040 - Supervision

Current through Register Vol. 48, No. 28, July 12, 2024
Responsibility for assuring compliance by all personnel with
				  all requirements of this regulation shall be clearly assigned to competent
				  supervisory personnel.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 730 - MANUFACTURING, PROCESSING, PACKING OR HOLDING OF FOOD CODE › Subpart I - EXCLUSIONS › Section 730.9010 - Operations Excluded

Current through Register Vol. 48, No. 28, July 12, 2024
The following operations are excluded from coverage under
				  these general regulations, however, the Director will issue special regulations
				  when he believes it necessary to cover these excluded operations:
				  Establishments engaged solely in the harvesting, storage, or distribution of
				  one or more raw agricultural commodities, as defined in Section 201(r) of the
				  Federal Act,
				  21 U.S.C.
				  321 r, and Section 502.18 of the Illinois
				  Food, Drug and Cosmetic Act, Ill. Rev. Stat., 1983, ch. 561/2, par. 502.18,
				  which are ordinarily cleaned, prepared, treated or otherwise processed before
				  being marketed to the consuming public.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 738 - PROCESSORS OF CACAO PRODUCTS AND CONFECTIONERY (Repealed) › Subpart F - SANITARY OPERATIONS (Repealed) › Section 738.640 - Storage and Handling of Cleaned Portable Equipment and Utensils (Repealed)

Current through Register Vol. 48, No. 28, July 12, 2024
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart A - GENERAL PROVISIONS › Section 750.110 - Incorporated and Referenced Materials

Current through Register Vol. 48, No. 28, July 12, 2024
a)
				The following State statutes are referenced in this Part:
1) Bed and Breakfast Act [50 ILCS
				820 ]
2)
				Food Handling Regulation Enforcement Act [410 ILCS 625
				]
3) Freedom of Information Act
				[5 ILCS
				140 ]
4)
				Good Samaritan Food Donor Act [745 ILCS 50 ]
5) Illinois Food, Drug, and Cosmetic Act
				[410 ILCS
				620 ]
6)
				Latex Glove Ban Act [410 ILCS 180 ]
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart A - GENERAL PROVISIONS › Section 750.115 - Applicability

Current through Register Vol. 48, No. 28, July 12, 2024
a) This Part shall
				apply to all food establishments.
b) As incorporated in
				750.110, the Department hereby
				adopts and incorporates by reference the FDA 2022 Food Code into this Part for
				regulating the design, construction, management, and operation of food
				establishments. The following Chapters and Sections are incorporated into this
				Part:
1) Chapter 1 Purpose and
				Definitions;
2) Chapter 2
				Management and Personnel;
3)
				Chapter 3 Food;
4) Chapter 4
				Equipment, Utensils, and Linens;
5)
				Chapter 5 Water, Plumbing, and Waste;
6) Chapter 6 Physical Facilities;
7) Chapter 7 Poisonous or Toxic Materials;
				and
8) Only the following portions
				of Chapter 8 Compliance and Enforcement are incorporated by reference:
A) 8-1 Code Applicability
8-103 Variances
i)
				8-103.10 Modifications and Waivers;
ii) 8-103.11 Documentation of Proposed
				Variance and Justification; and
iii) 8-103.12 Conformance with Approved
				Procedures.
B) 8-2 Plan
				Submission and Approval
8-201 Facility and Operating Plans
i) 8-201.13 When a HACCP Plan is Required;
				and
ii) 8-201.14 Contents of a
				HACCP Plan.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart A - GENERAL PROVISIONS › Section 750.120 - Inspections and Inspection Report

Current through Register Vol. 48, No. 28, July 12, 2024
a)
				All food establishments are subject to inspection at all times.
b) The operator of the food establishment
				shall receive a written or electronic report from the regulatory authority at
				the end of the inspection. The inspection findings shall be reported on a food
				establishment inspection report or an electronic reporting system that is
				substantially similar (i.e., includes, at a minimum, the same information). The
				food establishment inspection report shall capture the food establishment's
				compliance with this Part and shall convey compliance information, at the
				conclusion of the inspection, to the permit holder or person in charge of the
				food establishment.
c) The food
				establishment inspection report shall collect the following information:
1) Name of the regulatory authority
				conducting the inspection;
2) Name
				and contact information of the food establishment subject to the inspection,
				including permit number and risk category (Category I, II or III, as defined in
				Section 750.100);
3) Purpose of inspection, including date and
				start and end times of the inspection;
4) Compliance by the food establishment with
				foodborne illness risk factors and public heath interventions or control
				measures, including, but not limited to:
A)
				supervision, including certification;
B) employee health;
C) good hygiene practices;
D) prevention of contamination by
				hands;
E) approved source of
				food;
F) protection of food from
				contamination;
G) time and
				temperature control for safety;
H)
				consumer advisory;
I) highly
				susceptible populations;
J) food or
				color additives and toxic substances; and
K) conformance with approved
				procedures;
5) Good
				retail practices and preventative measures designed to control the addition of
				pathogens, chemicals and physical objects into foods, including, but not
				limited to:
A) safe water and food;
B) food temperature control;
C) food identification;
D) prevention of food
				contamination;
E) proper use of
				utensils;
F) utensils, equipment
				and vending;
G) physical
				facilities; and
H) employee
				training;
6) Type of
				water supply;
7) Type of waste
				water system;
8) Temperature
				observations;
9) Observations and
				corrective actions, including time frames within which any violations cited
				shall be corrected;
10) Certified
				Food Protection Manager verification;
11) HACCP topic;
12) Food handler training;
13) Allergen awareness training;
14) Allergen notice;
15) Default beverage for children's
				meals;
16) Use of nonlatex gloves
				for food handling or preparation or appropriate signage at point of
				purchase;
17) Number of risk factor
				or intervention violations; and
18)
				Number of repeat risk factor or intervention violations.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart B - PERSONNEL › Section 750.200 - General - Employee Health

Current through Register Vol. 48, No. 28, July 12, 2024
Diagnosed illnesses, as stated in the FDA Food Code 2017,
				  shall be reported to the local health authority within the reporting
				  requirements stated in the Control of Communicable Diseases
				  Code.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart B - PERSONNEL › Section 750.210 - Food Handlers - Course Content

Current through Register Vol. 48, No. 28, July 12, 2024
a)
				Food handler training programs shall cover and assess knowledge of the
				following topics:
1)
The relationship
				between time and temperature with respect to foodborne illness, including the
				relationship between time and temperature and microorganisms during the various
				food handling preparation and serving states, and the type, calibration, and
				use of thermometers in monitoring food temperatures.
2)
The relationship between personal
				hygiene and food safety, including the association of hand contact, personal
				habits and behaviors; relationship between the food handler's health and
				foodborne illness; and recognition of how policies, procedures and management
				contribute to improved food safety practices.
3)
Methods of preventing food
				contamination in all stages of food handling, including terms associated with
				contamination and potential hazards prior to, during and after
				delivery.
4)
Procedures for cleaning and sanitizing equipment and
				utensils.
5)
Problems and potential solutions associated with temperature control,
				preventing cross-contamination,
and
housekeeping and
				maintenance.
(Section 3.05(b) of the Food Handling Regulation
				Enforcement Act)
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart B - PERSONNEL › Section 750.230 - Food Handlers - Training

Current through Register Vol. 48, No. 28, July 12, 2024
a) All
				Food Handlers
1) All food handlers, other
				than someone holding a certified food protection manager certificate, shall
				receive or obtain training in basic food handling principles, as outlined in
				Section
				750.210,
				within 30 days after employment.
2)
The regulation of food handler training is considered to be an
				exclusive function of the State, and local regulation is prohibited
.
				(Section 3.05 of the Food Handling Regulation Enforcement Act)
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart C - TEMPORARY FOOD SERVICE › Section 750.300 - Temporary Food Service Establishments

Current through Register Vol. 48, No. 28, July 12, 2024
A temporary food service establishment shall comply with the
				  requirements of this Part, except as otherwise provided in this Section. The
				  regulatory authority may impose additional requirements to protect against
				  health hazards related to the conduct of the temporary food service
				  establishment, may prohibit the sale of some or all potentially hazardous
				  foods, and, when no health hazard will result, may waive or modify requirements
				  of this Part.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart C - TEMPORARY FOOD SERVICE › Section 750.305 - Restricted Operations

Current through Register Vol. 48, No. 28, July 12, 2024
a) This
				Section is applicable whenever a temporary food service establishment is
				permitted, under the provisions of Section
				750.300,
				to operate without complying with all the requirements of this Part.
b) Only those potentially hazardous foods
				requiring limited preparation, such as hamburgers and frankfurters, that
				require seasoning and cooking shall be prepared or served. The preparation or
				service of other potentially hazardous foods, including pastries filled with
				cream or synthetic cream, custards, and similar products, and salads or
				sandwiches containing meat, poultry, eggs or fish is prohibited. This
				prohibition does not apply, however, to any potentially hazardous food that:
1) has been prepared and packaged under
				conditions meeting the requirements of this Part;
2) is obtained in individual
				servings;
3) is stored at a
				temperature of 41°F or below, or at temperature of 140°F or above in
				facilities that meet the requirements of this Part; and
4) is served directly in the unopened
				container in which it was packaged.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart C - TEMPORARY FOOD SERVICE › Section 750.310 - Ice

Current through Register Vol. 48, No. 28, July 12, 2024
Ice that is consumed or that contacts food shall have been
				  made under conditions meeting the requirements of this Part. The ice shall be
				  obtained only in chipped, crushed or cubed form and in single-use food-grade
				  plastic or wet-strength paper bags filled and sealed at the point of
				  manufacture. The ice shall be held in these bags until used and, when used,
				  shall be dispensed in a way that protects it from
				  contamination.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 750 - FOOD CODE › Subpart C - TEMPORARY FOOD SERVICE › Section 750.315 - Equipment

Current through Register Vol. 48, No. 28, July 12, 2024
a) Equipment shall
				be located and installed in a way that facilitates cleaning the establishment
				and that prevents food contamination.
b) Food-contact surfaces of equipment shall
				be protected from contamination by consumers and other contaminating agents.
				Where helpful to prevent contamination, effective shields for the equipment
				shall be provided.