Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-195 - Reduced oxygen packaging; criteria

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 195.
(a) Except
				for a food establishment that obtains a variance as specified under section 114
				of this rule, a retail food establishment that packages food using a reduced
				oxygen packaging method and Clostridium botulinum is identified as a
				microbiological hazard in the final packaged form shall ensure that there are
				at least two (2) barriers in place to control the growth and toxin formation of
				Clostridium botulinum.
(b) A food
				establishment that packages food using a reduced oxygen packaging method and
				Clostridium botulinum is identified as a microbiological hazard in the final
				packaged form shall have a HACCP plan that contains the information specified
				under section 115(a)(4) of this rule and that does the following:
(1) Identifies the food to be
				packaged.
(2) Limits the food
				packaged to a food that does not support the growth of Clostridium botulinum
				because it complies with one (1) or more of the following:
(A) Has an aw of 0.91
				or less.
(B) Has a pH of 4.6 or
				less.
(C) Is a meat or poultry
				product cured at a food processing plant regulated by the United States
				Department of Agriculture using substances specified in
				9 CFR
				424.21 and is received in an intact
				package.
(D) Is a food with a high
				level of competing organisms such as raw meat or raw
				poultry.
(3) Specifies
				methods for maintaining food at forty-one (41) degrees Fahrenheit or
				below.
(4) Describes how the
				packages shall be prominently and conspicuously labeled on the principal
				display panel in bold type on a contrasting background with instructions to:
(A) maintain the food at forty-one (41)
				degrees Fahrenheit or below; and
(B) discard the food if within fourteen (14)
				calendar days of its packaging, it is not served for on-premises consumption,
				consumed if served, or sold for off-premises consumption.
(5) Limits the refrigerated shelf life to not
				more than fourteen (14) calendar days from packaging to consumption, except the
				time the product is maintained frozen, or the original manufacturer's "sell by"
				or "use by" date, whichever occurs first.
(6) Includes operational procedures that:
(A) prohibit contacting food with bare
				hands;
(B) identify a designated
				area and the method by which:
(i) physical
				barriers or methods of separation of raw foods and ready-to-eat foods minimize
				cross-contamination; and
(ii)
				access to the processing equipment is limited to responsible, trained personnel
				familiar with the potential hazards of the operation; and
(C) delineate cleaning and sanitization
				procedures for food-contact surfaces.
(7) Describes the training program that
				ensures that the individual responsible for the reduced oxygen packaging
				operation understands the following:
(A)
				Concepts required for a safe operation.
(B) Equipment and facilities.
(C) Procedures specified under subdivision
				(6) and section 115(a)(4) of this rule.