reglab/statecodes huggingface dataset:
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-6 - FERTILIZER › Subject 40-6-8 - TONNAGE REPORTS › Rule 40-6-8-.01 - Tonnage Reports

Current through Rules and Regulations filed through June 27, 2024
(1) In support of O.C.G.A. §
									2-12-8(a) and
				(b)(1), every licensee that distributes
				fertilizer in Georgia, except those licensees that distribute only specialty
				fertilizers in packages of 10 pounds or less, shall file a quarterly report to
				the nearest whole ton to the Commissioner covering fertilizer distributed
				within Georgia in containers over 10 pounds in weight, and in bulk, and shall
				submit the tonnage fee calculated at $0.60 per ton for the tonnage distributed
				to non-licensees. Such report shall include the following:
Such report shall include the following:
(a) Licensee's name and address;
(b) Licensee's number assigned by the
				Department;
(c) Name, title and
				signature of licensee's representative;
(d) Telephone and facsimile numbers of the
				licensee;
(e) Breakdown of tonnage
				distributed as follows:
1. Total tonnage of
				fertilizer distributed during the quarter.
2. Total tonnage of dry mixed
				grades.
3. Total tonnage of liquid
				mixed grades.
4. Total tonnage of
				materials.
5. Total tonnage of
				nitrogen containing materials as follows:
(i)
				Urea;
(ii) Ammonium
				nitrate;
(iii) Ammonium
				sulfate;
(iv) Anhydrous
				ammonia;
(v) Nitrogen
				solutions;
(vi) Any other nitrogen
				containing material;
(vii) Total
				nitrogen containing materials.
6. Phosphate materials:
(i) Ammonium polyphosphate
				(10-34-0);
(ii) Diammonium
				phosphate (18-46-0);
(iii) Triple
				superphosphate;
(iv) Any other
				phosphate containing materials;
(v)
				Total phosphate containing materials.
7. Potash materials:
(i) Muriate of potash;
(ii) Sulphate of potash magnesia;
(iii) Any other potash containing
				materials;
(iv) Total potash
				containing materials.
8.
				Gypsum (CaS04 2H20).
9. Secondary
				and micro nutrient materials.
10.
				Organic materials.
11.
				Miscellaneous nutrient containing materials not otherwise identified.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.01 - Purpose and Definitions: Title, Intent, Scope

Current through Rules and Regulations filed through June 27, 2024
(1)
Retail Food Sales
				Regulations.
These provisions shall be known as the Retail Food Sales
				Regulations, hereinafter referred to as "these Regulations."
(2)
Food Safety, Illness Prevention,
				and Honest Presentation.
The purpose of these Regulations is to
				safeguard public health and provide to CONSUMERS FOOD that is safe,
				unADULTERATED, and honestly presented.
(3)
Statement.
These Regulations
				establish definitions; set standards for management and personnel, FOOD
				operations, and EQUIPMENT and facilities; and provide for FOOD ESTABLISHMENT
				plan review, LICENSE issuance, inspection, EMPLOYEE RESTRICTION, and LICENSE
				suspension.
O.C.G.A. Secs.
				  26-2-1 et.
				  seq.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.03 - Management and Personnel: Supervision

Current through Rules and Regulations filed through June 27, 2024
(1)
Assignment.
(a) Except as specified in (b) of this
				section, the LICENSE HOLDER shall be the PERSON IN CHARGE or shall designate a
				PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the
				FOOD ESTABLISHMENT during all hours of
				operation.Pf
(b)
In a FOOD ESTABLISHMENT with two
				or more separately LICENSED departments that are the legal responsibility of
				the same LICENSE HOLDER and that are located on the same PREMISES, the LICENSE
				HOLDER may, during specific time periods when food is not being prepared,
				packaged, or served, designate a single PERSON IN CHARGE who is present on the
				PREMISES during all hours of operation, and who is responsible for each
				separately LICENSED FOOD ESTABLISHMENT on the
				PREMISES.
Pf
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.04 - Management and Personnel: Employee Health

Current through Rules and Regulations filed through June 27, 2024
(1)
Responsibility of License Holder,
				Person in Charge, and Conditional Employees.
(a) The LICENSE HOLDER shall require FOOD
				EMPLOYEES and EMPLOYEES to report to the PERSON IN CHARGE information about
				their health and activities as they relate to diseases that are transmissible
				through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the
				information in a manner that allows the PERSON IN CHARGE to reduce the RISK of
				foodborne disease transmission, including providing necessary additional
				information, such as the date of onset of symptoms and an illness, or of a
				diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE:
1. Has any of the following symptoms:
(i)
				Vomiting,P
(ii)
				Diarrhea,P
(iii)
				Jaundice,P
(iv) Sore throat with
				fever,P or
(v) A lesion containing pus such as a boil or
				infected wound that is open or draining and is:
(I) On the hands or wrists,
unless an
				impermeable cover such as a finger cot or stall protects the lesion and a
				SINGLE-USE glove is worn over the impermeable
				cover
,P
(II) On exposed portions of the arms,
unless the lesion is protected by an impermeable
				cover
,P or
(III) On other parts of the body,
unless the lesion is covered by a dry, durable, tight-fitting
				bandage
;P
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.05 - Personal Cleanliness

Current through Rules and Regulations filed through June 27, 2024
(1)
Clean Condition.
FOOD
				EMPLOYEES shall keep their hands and exposed portions of their arms
				clean.P
(2)
Cleaning Procedure.
(a) Except as specified in (d) of this
				section, FOOD EMPLOYEES shall clean their hands and exposed portions of their
				arms, including surrogate prosthetic devices for hands or arms for at least
				twenty (20) seconds, using a cleaning compound in a HANDWASHING SINK that is
				equipped as specified under
				40-7-1-.26(3) and
				40-7-1-.32(1) -
				(6).P
(b) FOOD EMPLOYEES shall use the following
				cleaning procedure in the order stated to clean their hands and exposed
				portions of their arms, including surrogate prosthetic devices for hands and
				arms:
1. Rinse under clean, running warm
				water;P
2. Apply an amount of cleaning compound
				recommended by the cleaning compound
				manufacturer;P
3. Rub together vigorously for at least ten
				(10) to fifteen (15) seconds while:
(i) Paying
				particular attention to removing soil from underneath the fingernails during
				the cleaning procedure,P and
(ii) Creating friction on the surfaces of the
				hands and arms or surrogate prosthetic devices for hands and arms, finger tips,
				and areas between the fingers;P
4. Thoroughly rinse under clean, running warm
				water;P and
5.Immediately follow the cleaning procedure
				with thorough drying using a method as specified under
				40-7-1-.32(3).P
(c)
To avoid
				recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may
				use disposable paper towels or similar clean barriers when touching surfaces
				such as manually operated faucet handles on a HANDWASHING SINK or the handle of
				a restroom door.
(d)
If APPROVED and capable of removing the types of soils encountered in
				the FOOD operations involved, an automatic handwashing facility may be used by
				FOOD EMPLOYEES to clean their hands or surrogate prosthetic
				devices.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.06 - Management and Personnel: Hygienic Practices

Current through Rules and Regulations filed through June 27, 2024
(1)
Eating, Drinking, or Using
				Tobacco.
(a) Except as specified in
				(b) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco
				only in designated areas where the contamination of exposed FOOD; clean
				EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE
				ARTICLES; or other items needing protection cannot result.
(b)
A FOOD EMPLOYEE may drink from a
				closed BEVERAGE container if the container is handled to prevent contamination
				of:
1.
The EMPLOYEE'S
				hands;
2.
The
				container; and
3.
Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped
				SINGLE-SERVICE and SINGLE-USE ARTICLES.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.07 - Management and Personnel: Responding to Contamination Events

Current through Rules and Regulations filed through June 27, 2024
(1)
Clean-up
				of Vomiting and Diarrheal Events.
A FOOD ESTABLISHMENT shall have
				written procedures for EMPLOYEES to follow when responding to vomiting or
				diarrheal events that involve the discharge of vomitus or fecal matter onto
				surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific
				actions EMPLOYEES must take to minimize the spread of contamination and the
				exposure of EMPLOYEES, CONSUMERs, FOOD, and surfaces to vomitus or fecal
				matter.Pf
O.C.G.A.
				  §§
											26-2-1,
et
				  seq
.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.08 - Food: Characteristics

Current through Rules and Regulations filed through June 27, 2024
(1)
Safe, Unadulterated, and Honestly
				Presented.
FOOD shall be safe, unADULTERATED, and, as specified under
				40-7-1-.13(2),
				honestly presented.P
O.C.G.A. Secs.
				  26-2-1 et.
				  seq.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.09 - Food: Sources, Specifications, and Original Containers and Records

Current through Rules and Regulations filed through June 27, 2024
(1)
Compliance with Food Law.
(a)
				FOOD shall be obtained from sources that comply with
				LAW.P
(b) FOOD prepared in a private home may not
				be used or offered for human consumption in a FOOD
				ESTABLISHMENT.P
(c) PACKAGED FOOD shall be labeled as
				specified in LAW, including 21 CFR 101 Food Labeling,
				9 CFR
				317 Labeling, Marking Devices, and
				Containers, and 9 CFR
				381 Subpart N Labeling and Containers, and as
				specified under
				40-7-1-.09(14) and
				40-7-1-.09(15).Pf
(d) FISH,
other than those specified
				in paragraph
				40-7-1-.11(5)(b),
				that are intended for consumption in raw or undercooked form and allowed as
				specified in paragraph
				40-7-1-.11(1)(d),
				may be offered for sale or service if they are obtained from a supplier that
				freezes the FISH as specified under
				40-7-1-.11(5); or if
				they are frozen on the PREMISES as specified under
				40-7-1-.11(5) and
				records are retained as specified under
				40-7-1-.11(6).
(e) WHOLE-MUSCLE, INTACT
				BEEF steaks that are intended for consumption in an undercooked form without a
				CONSUMER advisory as specified in
				40-7-1-.11(1)(c)
				shall be:
1. Obtained from a FOOD PROCESSING
				PLANT that, upon request by the purchaser, packages the steaks and labels them
				to indicate that the steaks meet the definition of WHOLE-MUSCLE, INTACT
				BEEF,Pf or
2. Deemed acceptable by the DEPARTMENT based
				on other evidence, such as written buyer specifications or invoices, that
				indicates that the steaks meet the definition of WHOLE-MUSCLE, INTACT
				BEEF,Pf and
3. If individually cut in a FOOD
				ESTABLISHMENT:
(i) Cut from WHOLE-MUSCLE,
				INTACT BEEF that is labeled by a FOOD PROCESSING PLANT as specified in
				Subparagraph (e)1 of this section or identified as specified in Subparagraph
				(e)2 of this section,Pf
(ii) Prepared so they remain
				intact,Pf and
(iii) If PACKAGED for undercooking in a FOOD
				ESTABLISHMENT, labeled as specified in Subparagraph (e)1 of this section or
				identified as specified in (e)2 of this section.Pf
(f) MEAT and
				POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is
				offered for sale or otherwise offered for consumption, shall be labeled to
				include safe handling instructions as specified in LAW, including
				9 CFR
				317.2(l) and
				9 CFR
				381.125(b).
(g) EGGS that have not been specifically
				treated to destroy all viable
Salmonellae
shall
				be labeled to include safe handling instructions as specified in LAW, including
				21 CFR
				101.17(h).
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.11 - Food: Destruction of Organisms of Public Health Concern

Current through Rules and Regulations filed through June 27, 2024
(1)
Raw
				Animal Foods.
(a) Except as specified
				under (b) and in (c) and (d) of this section, raw animal FOODS such as EGGS,
				FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be
				cooked to heat all parts of the FOOD to a temperature and for a time that
				complies with one of the following methods based on the FOOD that is being
				cooked:
1. 63°C (145°F) or above for
				fifteen (15) seconds for:P
(i) Raw EGGS that are broken and prepared in
				response to a CONSUMER'S order and for immediate
				service,P and
(ii) Except as specified under Subparagraphs
				(a)2 and (a)3 and (b), and in (c) of this section, FISH and INTACT MEAT
				including GAME ANIMALS commercially raised for FOOD as specified under
				Subparagraph
				40-7-1-.09(7)(a)1
				and GAME ANIMALS under a voluntary inspection program as specified under
				Subparagraph
				40-7-1-.09(7)(a)2;P
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.12 - Food: Limitation of Grow of Organisms of Public Health Concern

Current through Rules and Regulations filed through June 27, 2024
(1)
Frozen
				Food.
Stored frozen FOODS shall be maintained frozen.
(2)
Time/Temperature Control for Safety
				Food, Slacking.
Frozen TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is
				SLACKED to moderate the temperature shall be held:
(a) Under refrigeration that maintains the
				FOOD temperature at 5°C (41°F) or less; or
(b) At any temperature if the FOOD remains
				frozen.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.13 - Food: Food Identify, Presentation, and Labeling

Current through Rules and Regulations filed through June 27, 2024
(1)
Standards of Identity.
PACKAGED FOOD shall comply with standard of identity requirements in
				21 CFR
				131 -
				169 and
				9 CFR
				319 Definitions and standards of identity or
				composition, and the general requirements in
				21 CFR
				130 - Food Standards: General and
				9 CFR
				319 Subpart A - General.
(2)
Honestly Presented.
(a) FOOD shall be offered for human
				consumption in a way that does not mislead or misinform the CONSUMER.
(b) FOOD or COLOR ADDITIVES, colored
				overwraps, or lights may not be used to misrepresent the true appearance,
				color, or quality of a FOOD.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.14 - Food: Contaminated Food

Current through Rules and Regulations filed through June 27, 2024
(1)
Discarding or Reconditioning
				Unsafe, Adulterated, or Contaminated Food.
(a) A FOOD that is unsafe, ADULTERATED, or
				not honestly presented as specified under
				40-7-1-.08(1) shall
				be discarded or reconditioned according to an APPROVED
				procedure.P
(b) FOOD that is not from an APPROVED source
				as specified under
				40-7-1-.09(1) - (7)
				shall be discarded.P
(c) READY-TO-EAT FOOD that may have been
				contaminated by an EMPLOYEE who has been RESTRICTED or EXCLUDED as specified
				under 40-7-1-.04(2) shall
				be discarded.P
(d) FOOD that is contaminated by FOOD
				EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily
				discharges, such as nasal or oral discharges, or other means shall be
				discarded.P
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.15 - Repealed and Reserved

Current through Rules and Regulations filed through June 27, 2024
O.C.G.A. Secs.
				  26-2-1 et.
				  seq.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.16 - Equipment, Utensils, and Linens: Materials for Construction and Repair

Current through Rules and Regulations filed through June 27, 2024
(1)
Characteristics.
Materials that are used in the construction of
				UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of
				deleterious substances or impart colors, odors, or tastes to FOOD and under
				normal use conditions shall be:P
(a)
				Safe;P
(b) Durable, CORROSION-RESISTANT, and
				nonabsorbent;
(c) Sufficient in
				weight and thickness to withstand repeated WAREWASHING;
(d) Finished to have a SMOOTH, EASILY
				CLEANABLE surface; and
(e)
				Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
				decomposition.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.17 - Equipment, Utensils, and Linens: Design and Construction

Current through Rules and Regulations filed through June 27, 2024
(1)
Equipment
				and Utensils.
EQUIPMENT and UTENSILS shall be designed and constructed
				to be durable and to retain their characteristic qualities under normal use
				conditions.
(2)
Food
				Temperature Measuring Devices.
FOOD TEMPERATURE MEASURING DEVICES may
				not have sensors or stems constructed of glass,
except that
				thermometers with glass sensors or stems that are encased in a shatterproof
				coating such as candy thermometers may be
				used
.P
(3)
Food-Contact Surfaces.
(a) Multiuse FOOD-CONTACT SURFACES shall be:
1.
				SMOOTH;Pf
2. Free of breaks, open seams, cracks, chips,
				inclusions, pits, and similar
				imperfections;Pf
3. Free of sharp internal angles, corners,
				and crevices;Pf
4. Finished to have SMOOTH welds and
				joints;Pf and
5. Except as specified in (b) of this
				section, accessible for cleaning and inspection by one of the following
				methods:
(i) Without being
				disassembled,Pf
(ii) By disassembling without the use of
				tools,Pf or
(iii) By easy disassembling with the use of
				handheld tools commonly available to maintenance and cleaning personnel such as
				screwdrivers, pliers, open-end wrenches, and Allen
				wrenches.Pf
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.18 - Equipment, Utensils, and Linens: Numbers and Capacities

Current through Rules and Regulations filed through June 27, 2024
(1)
Cooling,
				Heating, and Holding Capacities.
EQUIPMENT for cooling and heating FOOD,
				and holding cold and hot FOOD, shall be sufficient in number and capacity to
				provide FOOD temperatures as specified under
				40-7-1-.08 through
				40-7-1-.14.Pf
(2)
Manual Warewashing, Sink
				Compartment Requirements.
(a) Except as
				specified in (c) of this section, a sink with at least three (3) compartments
				shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and
				UTENSILS.Pf
(b) Sink compartments shall be large enough
				to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or
				UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or
				alternative EQUIPMENT as specified in (c) of this section shall be
				used.Pf
(c)
Alternative manual WAREWASHING
				EQUIPMENT may be used when there are special cleaning needs or constraints and
				its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may
				include:
1.
High-pressure
				detergent sprayers;
2.
Low- or line-pressure spray detergent foamers;
3.
Other task-specific cleaning
				EQUIPMENT;
4.
Brushes or other implements;
5.
2-compartment sinks as specified
				under (d) and (e) of this section; or
6.
Receptacles that substitute for
				the compartments of a multicompartment sink.
(d) Before a 2-compartment sink is used:
1. The LICENSE HOLDER shall have its use
				APPROVED; and
2. The LICENSE HOLDER
				shall limit the number of KITCHENWARE items cleaned and SANITIZED in the
				2-compartment sink, and shall limit WAREWASHING to batch operations for
				cleaning KITCHENWARE such as between cutting one type of raw MEAT and another
				or cleanup at the end of a shift, and shall:
(i) Make up the cleaning and SANITIZING
				solutions immediately before use and drain them immediately after use,
				and
(ii) Use a detergent-SANITIZER
				to SANITIZE and apply the detergent-SANITIZER in accordance with the
				manufacturer's label instructions and as specified under
				40-7-1-.20(15),
				or
(iii) Use a hot water
				SANITIZATION immersion step as specified under
				40-7-1-.21(10)(c).
(e) A 2-compartment
				sink may not be used for WAREWASHING operations where cleaning and SANITIZING
				solutions are used for a continuous or intermittent flow of KITCHENWARE or
				TABLEWARE in an ongoing WAREWASHING process.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.19 - Equipment, Utensils, and Linens: Location and Installation

Current through Rules and Regulations filed through June 27, 2024
(1)
Equipment, Clothes Washers and Dryers, and Storage Cabinets,
				Contamination Prevention.
(a) Except
				as specified in (b) of this section, EQUIPMENT, a cabinet used for the storage
				of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT,
				UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not
				be located:
1. In locker rooms;
2. In toilet rooms;
3. In garbage rooms;
4. In mechanical rooms;
5. Under sewer lines that are not shielded to
				intercept potential drips;
6. Under
				leaking water lines including leaking automatic fire sprinkler heads or under
				lines on which water has condensed;
7. Under open stairwells; or
8. Under other sources of contamination.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.20 - Equipment, Utensils, and Linens: Maintenance and Operation

Current through Rules and Regulations filed through June 27, 2024
(1)
Good
				Repair and Proper Adjustment.
(a)
				EQUIPMENT shall be maintained in a state of repair and condition that meets the
				requirements specified under
				40-7-1-.16(1) - (10)
				and 40-7-1-.17(1) -
				(37).
(b) EQUIPMENT components such as doors,
				seals, hinges, fasteners, and kick plates shall be kept intact, tight, and
				adjusted in accordance with manufacturer's specifications.
(c) Cutting or piercing parts of can openers
				shall be kept sharp to minimize the creation of metal fragments that can
				contaminate FOOD when the container is opened.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.21 - Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils

Current through Rules and Regulations filed through June 27, 2024
(1)
Equipment
				Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(a) EQUIPMENT FOOD-CONTACT SURFACES and
				UTENSILS shall be clean to sight and
				touch.Pf
(b) The FOOD-CONTACT SURFACES of cooking
				EQUIPMENT and pans shall be kept free of encrusted grease deposits and other
				soil accumulations.
(c)
				NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
				dust, dirt, FOOD residue, and other debris.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.22 - Equipment, Utensils, and Linens: Sanitization of Equipment and Utensils

Current through Rules and Regulations filed through June 27, 2024
(1)
Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT
				SURFACES and UTENSILS shall be SANITIZED.
(2)
Before Use After Cleaning.
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED
				before use after cleaning.P
(3)
Hot Water and Chemical.
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be
				SANITIZED in:
(a) Hot water manual operations
				by immersion for at least thirty (30) seconds and as specified under
				40-7-1-.20(11);P
(b) Hot water mechanical operations by being
				cycled through EQUIPMENT that is set up as specified under
				40-7-1-.20(5),
				40-7-1-.20(12), and
				40-7-1-.20(13) and
				achieving a UTENSIL surface temperature of 71°C (160°F) as measured by
				an irreversible registering temperature indicator;P
				or
(c) Chemical manual or chemical
				mechanical operations, including the application of SANITIZING chemicals by
				immersion, manual swabbing, brushing, or pressure spraying methods, using a
				solution as specified under
				40-7-1-.20(14).
				Contact times shall be consistent with those on EPA-registered label use
				instructions by providing:
1. Except as
				specified under Subparagraph (c)2 of this section, a contact time of at least
				ten (10) seconds for a chlorine solution specified under
				40-7-1-.20(14)(a), 
				P
2. A contact time of at least seven (7)
				seconds for a chlorine solution of 50 MG/L that has a PH
				of 10 or less and a temperature of at least 38°C (100°F), or a
				PH of 8 or less and a temperature of at least 24°C
				(75°F),P
3. A contact time of at least thirty (30)
				seconds for other chemical SANITIZING
				solutions,
P
or
4. A contact time used in relationship with a
				combination of temperature, concentration, and PH that,
				when evaluated for efficacy, yields SANITIZATION as defined in
				40-7-1-.02(1)(b).P
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.23 - Equipment, Utensils, and Linens: Laundering

Current through Rules and Regulations filed through June 27, 2024
(1)
Clean Linens.
Clean LINENS
				shall be free from FOOD residues and other soiling matter.
(2)
Specifications.
(a) LINENS that do not come in direct contact
				with FOOD shall be laundered between operations if they become wet, sticky, or
				visibly soiled.
(b) Cloth gloves
				used as specified in
				40-7-1-.10(14)(d)
				shall be laundered before being used with a different type of raw animal FOOD
				such as beef, FISH, lamb, pork or POULTRY.
(c) LINENS that are used as specified under
				40-7-1-.10(12) and
				cloth napkins shall be laundered between each use.
(d) Wet wiping cloths shall be laundered
				daily.
(e) Dry wiping cloths shall
				be laundered as necessary to prevent contamination of FOOD and clean serving
				UTENSILS.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.24 - Equipment, Utensils, and Linens: Protection of Clean Items

Current through Rules and Regulations filed through June 27, 2024
(1)
Equipment
				and Utensils, Air-Drying Required.
After cleaning and SANITIZING,
				EQUIPMENT and UTENSILS:
(a) Shall be
				air-dried or used after adequate draining as specified in the first paragraph
				of 40 CFR
				180.940 Tolerance exemptions for active and
				inert ingredients for use in antimicrobial formulations (food-contact surface
				sanitizing solutions), before contact with FOOD; and
(b) May not be cloth dried
except
				that UTENSILS that have been air-dried may be polished with cloths that are
				maintained clean and dry
.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.25 - Water, Plumbing, and Waste: Water

Current through Rules and Regulations filed through June 27, 2024
(1)
Approved System.
DRINKING
				WATER shall be obtained from an APPROVED source that is:
(a) A PUBLIC WATER
				SYSTEM;P or
(b) A nonPUBLIC WATER SYSTEM that is
				constructed, maintained, and operated according to
				LAW.P
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.26 - Water, Plumbing, and Waste: Plumbing System

Current through Rules and Regulations filed through June 27, 2024
(1)
APPROVED.
(a) A PLUMBING SYSTEM and hoses conveying
				water shall be constructed and repaired with APPROVED materials according to
				LAW.P
(b) A water filter shall be made of SAFE
				MATERIALS.P
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.27 - Water, Plumbing, and Waste: Mobile Water Tank and Mobile Food Establishment Water Tank

Current through Rules and Regulations filed through June 27, 2024
(1)
APPROVED.
Materials that are
				used in the construction of a mobile water tank, mobile FOOD ESTABLISHMENT
				water tank, and appurtenances shall be:
(a)
				Safe;P
(b) Durable, CORROSION-RESISTANT, and
				nonabsorbent; and
(c) Finished to
				have a SMOOTH, EASILY CLEANABLE surface.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.28 - Water, Plumbing, and Waste: Sewage, Other Liquid Waste, and Rainwater

Current through Rules and Regulations filed through June 27, 2024
(1)
Capacity
				and Drainage.
A SEWAGE holding tank in a mobile FOOD ESTABLISHMENT shall
				be:
(a) Sized fifteen percent (15%) larger in
				capacity than the water supply tank; and
(b) Sloped to a drain that is 25 mm (1 inch)
				in inner diameter or greater, equipped with a shut-off valve.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.29 - Water, Plumbing, and Waste: Refuse, Recyclables, and Returnables

Current through Rules and Regulations filed through June 27, 2024
(1)
Indoor
				Storage Area.
If located within the FOOD ESTABLISHMENT, a storage area
				for REFUSE, recyclables, and returnables shall meet the requirements specified
				under 40-7-1-.30(1),
				40-7-1-.31(1) - (8),
				40-7-1-.31(13), and
				40-7-1-.31(14).
(2)
Outdoor Storage Surface.
An
				outdoor storage surface for REFUSE, recyclables, and returnables shall be
				constructed of nonabsorbent material, such as concrete or asphalt, and shall be
				SMOOTH, durable, and sloped to drain.
(3)
Outdoor Enclosure.
If used,
				an outdoor enclosure for REFUSE, recyclables, and returnables shall be
				constructed of durable and cleanable materials.
(4)
Receptacles.
(a) Except as specified in (b) of this
				section, receptacles and waste handling units for REFUSE, recyclables, and
				returnables and for use with materials containing FOOD residue shall be
				durable, cleanable, insect-resistant and rodent-resistant, leakproof, and
				nonabsorbent.
(b)
Plastic
				bags and wet strength paper bags may be used to line receptacles for storage
				inside the FOOD ESTABLISHMENT or within closed outside
				receptacles
.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.30 - Physical Facilities: Materials for Construction and Repair

Current through Rules and Regulations filed through June 27, 2024
(1)
Surface
				Characteristics.
Materials for indoor floor, wall, and ceiling surfaces
				under conditions of normal use shall be:
(a)
				SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT
				operations are conducted;
(b)
				Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(c) Nonabsorbent for areas subject to
				moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING
				areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas
				subject to flushing or spray cleaning methods.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.31 - Physical Facilities: Design, Construction, and Installation

Current through Rules and Regulations filed through June 27, 2024
(1)
Floors,
				Walls, and Ceilings.
Except as specified under
				40-7-1-.31(4) and
except for antislip floor coverings or applications that may be used
				for safety reasons
, floors, floor coverings, walls, wall coverings,
				and ceilings shall be designed, constructed, and installed so they are SMOOTH
				and EASILY CLEANABLE.
(2)
Floors, Walls, and Ceilings, Utility Lines.
(a) Utility service lines and pipes may not
				be unnecessarily exposed.
(b)
				Exposed utility service lines and pipes shall be installed so they do not
				obstruct or prevent cleaning of the floors, walls, or ceilings.
(c) Exposed horizontal utility service lines
				and pipes may not be installed on the floor.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.32 - Physical Facilities: Numbers and Capacities

Current through Rules and Regulations filed through June 27, 2024
(1)
Minimum Number.
HANDWASHING
				SINKS shall be provided as specified under
				40-7-1-.26(7).
(2)
Handwashing Cleanser,
				Availability.
Each HANDWASHING SINK or group of two (2) adjacent
				HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid,
				powder, or bar soap.Pf
(3)
Hand Drying Provision.
Each
				HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(a) Individual, disposable
				towels;Pf
(b) A continuous towel system that supplies
				the user with a clean towel;Pf or
(c) A heated-air hand drying
				device;Pf or
(d) A hand drying device that employs an
				air-knife system that delivers high velocity, pressurized air at ambient
				temperatures.Pf
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.33 - Physical Facilities: Location and Placement

Current through Rules and Regulations filed through June 27, 2024
(1)
Conveniently Located.
HANDWASHING SINKS shall be conveniently located as specified under
				40-7-1-.26(12).
(2)
Convenience and
				Accessibility.
Toilet rooms shall be conveniently located and accessible
				to EMPLOYEES during all hours of operation.
(3)
Designated Areas.
(a) Areas designated for EMPLOYEES to eat,
				drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and
				SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from
				contamination.
(b) Lockers or other
				suitable facilities shall be located in a designated room or area where
				contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
				SINGLE-USE ARTICLES cannot occur.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.34 - Physical Facilities: Maintenance and Operation

Current through Rules and Regulations filed through June 27, 2024
(1)
Repairing.
PHYSICAL
				FACILITIES shall be maintained in good repair.
(2)
Cleaning, Frequency and
				Restrictions.
(a) PHYSICAL FACILITIES
				shall be cleaned as often as necessary to keep them clean.
(b)
Except for cleaning that is
				necessary due to a spill or other accident
, cleaning shall be done
				during periods when the least amount of FOOD is exposed such as after
				closing.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.35 - Poisonous or Toxic Materials: Labeling and Identification

Current through Rules and Regulations filed through June 27, 2024
(1)
Identifying Information, Prominence.
Containers of POISONOUS OR
				TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's
				label.Pf
(2)
Common Name.
Working
				containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
				SANITIZERS taken from bulk supplies shall be clearly and individually
				identified with the common name of the
				material.Pf
O.C.G.A. Secs.
				  26-2-1 et.
				  seq.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.36 - Poisonous or Toxic Materials: Operational Supplies and Applications

Current through Rules and Regulations filed through June 27, 2024
(1)
Separation.
POISONOUS OR TOXIC MATERIALS shall be stored so they
				cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
				SINGLE-USE ARTICLES by:
(a) Separating the
				POISONOUS OR TOXIC MATERIALS by spacing or
				partitioning;P and
(b) Locating the POISONOUS OR TOXIC MATERIALS
				in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE
				-SERVICE or SINGLE-USE ARTICLES.
This paragraph does not apply to
				EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING
				areas for availability and convenience if the materials are stored to prevent
				contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
				SINGLE-USE ARTICLES
.P
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.37 - Poisonous or Toxic Materials: Stock and Retail Sale

Current through Rules and Regulations filed through June 27, 2024
(1)
Separation.
POISONOUS OR
				TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot
				contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
				SINGLE-USE ARTICLES by:
(a) Separating the
				POISONOUS OR TOXIC MATERIALS by spacing or
				partitioning;
P
and
(b) Locating the POISONOUS OR TOXIC MATERIALS
				in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and
				SINGLE-SERVICE or SINGLE-USE ARTICLES.
P
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.38 - Compliance & Enforcement: Regulations Applicability

Current through Rules and Regulations filed through June 27, 2024
(1)
Public
				Health Protection.
(a) The DEPARTMENT
				shall apply these Regulations to promote its underlying purpose, as specified
				in 40-7-1-.01(2), of
				safeguarding public health and ensuring that FOOD is safe, unADULTERATED, and
				honestly presented when offered to the CONSUMER.
(b) In enforcing the provisions of these
				Regulations, the DEPARTMENT shall assess existing facilities or EQUIPMENT that
				were in use before the effective date of these Regulations based on the
				following considerations:
1. Whether the
				facilities or EQUIPMENT are in good repair and capable of being maintained in a
				sanitary condition;
2. Whether
				FOOD-CONTACT SURFACES comply with
				40-7-1-.16(1) -
				(9);
3. Whether the capacities of cooling,
				heating, and holding EQUIPMENT are sufficient to comply with
				40-7-1-.18(1);
				and
4. The existence of a
				documented agreement with the LICENSE HOLDER that the facilities or EQUIPMENT
				will be replaced as specified under
				40-7-1-.40(10)(g).
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.39 - Compliance and Enforcement: Plan Submission and Approval

Current through Rules and Regulations filed through June 27, 2024
(1)
When
				Plans Are Required.
A LICENSE applicant or LICENSE HOLDER shall submit
				to the DEPARTMENT properly prepared plans and specifications for review and
				approval before:
(a) The construction of a
				FOOD ESTABLISHMENT;Pf
(b) The conversion of an existing structure
				for use as a FOOD ESTABLISHMENT;Pf or
(c) The remodeling of a FOOD ESTABLISHMENT or
				a change of type of FOOD ESTABLISHMENT or FOOD operation as specified under
				40-7-1-.40(5)(c) if
				the DEPARTMENT determines that plans and specifications are necessary to ensure
				compliance with these Regulations.Pf
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.40 - Compliance & Enforcement: License to Operate

Current through Rules and Regulations filed through June 27, 2024
(1)
Prerequisite for Operation.
(a) A PERSON may not operate a FOOD
				ESTABLISHMENT without a valid LICENSE to operate issued by the
				DEPARTMENT.Pf
(b) The LICENSE fee structure is as follows:
1. Tier 1 fee is $100;
2. Tier 2 fee is $150;
3. Tier 3 fee is $200;
4. Tier 4 fee is $250; and
5. Tier 5 fee is $300.
(c) There is no proration of the LICENSE
				fee.
(d) FOOD ESTABLISHMENTS will
				be assigned a LICENSE tier based on their level of risk, procedural effort, and
				inspection time needed for the FOOD ESTABLISHMENT.
(e) LICENSES must be renewed annually on July
				1. LICENSE fees will be increased by 50% for LICENSE HOLDERS that fail to renew
				their LICENSES by September 1.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.41 - Compliance & Enforcement: Inspection and Correction of Violations

Current through Rules and Regulations filed through June 27, 2024
(1)
Establishing Inspection Interval.
Inspections shall be conducted
				as often as the DEPARTMENT deems necessary to insure compliance with these
				Regulations and at a minimum inspection frequency as established by
				DEPARTMENTAL policies and directives.
(2)
Performance- and Risk-Based.
Within the parameters specified in
				40-7-1-.41(1), the
				DEPARTMENT shall prioritize and conduct more frequent inspections based upon
				its assessment of a FOOD ESTABLISHMENT'S history of compliance with these
				Regulations and the establishment's potential as a vector of food borne illness
				by evaluating:
(a) Past performance, for
				nonconformance with these Regulations or HACCP PLAN requirements that are
				PRIORITY ITEMS or PRIORITY FOUNDATION ITEMS;
(b) Past performance, for numerous or repeat
				violations of these Regulations or HACCP PLAN requirements that are CORE
				ITEMS;
(c) Past performance, for
				complaints investigated and found to be valid;
(d) The HAZARDS associated with the
				particular FOODS that are prepared, stored, or served;
(e) The type of operation including the
				methods and extent of FOOD storage, preparation, and service;
(f) The number of people served;
				and
(g) Whether the population
				served is a HIGHLY SUSCEPTIBLE POPULATION.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.42 - Compliance & Enforcement: Prevention of Foodborne Disease Transmission by Employees

Current through Rules and Regulations filed through June 27, 2024
(1)
Obtaining Information: Personal
				History of Illness, Medical Examination, and Specimen Analysis.
The
				DEPARTMENT shall act when it has reasonable cause to believe that a FOOD
				EMPLOYEE or CONDITIONAL EMPLOYEE has possibly transmitted disease; may be
				infected with a disease in a communicable form that is transmissible through
				FOOD; may be a carrier of infectious agents that cause a disease that is
				transmissible through FOOD; or is affected with a boil, an infected wound, or
				acute respiratory infection, by:
(a) Securing
				a confidential medical history of the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE
				suspected of transmitting disease or making other investigations as deemed
				appropriate; and
(b) Requiring
				appropriate medical examinations, including collection of specimens for
				laboratory analysis, of a suspected FOOD EMPLOYEE or CONDITIONAL
				EMPLOYEE.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.43 - Compliance & Enforcement: Food Code, Annex 1

Current through Rules and Regulations filed through June 27, 2024
(1)
Adoption by Reference.
Annex
				1, Compliance and Enforcement, of the current version of the FDA Model Food
				Code - and supplements thereto as applicable - is adopted by reference, except
				where the provisions of Annex 1 conflict with Georgia statues located in the
				Official Code of Georgia Annotated. In instances of conflict, the Georgia code
				will maintain predominance.
O.C.G.A. Secs.
				  26-2-1 et.
				  seq.
Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.44 - Repealed

Current through Rules and Regulations filed through June 27, 2024
O.C.G.A. Secs.
				  26-2-1 et.
				  seq.