reglab/statecodes huggingface dataset:
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 24-144 - Packaging integrity

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 144.
(a) Food
				packages shall be in good condition and protect the integrity of the contents
				so that the food is not exposed to adulteration or potential
				contaminants.
(b) For purposes of
				this section, a violation of subsection (a) is a critical item.
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 24-145 - Accurate representation of packaged food using standards of identity

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 145.
(a)
				Packaged food shall comply with standard of identity requirements in 21 CFR 131
				through 21 CFR 169, 9 CFR 319, and the general requirements in 21 CFR 130 and 9
				CFR 319, Subpart A.
(b) For
				purposes of this section, a violation of subsection (a) is a noncritical
				item.
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 24-146 - Food labels

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-1; IC 16-42-2
Sec. 146.
(a) Food
				packaged in a retail food establishment shall be labeled as specified in law,
				including the following:
(1) IC
				16-42-1.
(2) IC 16-42-2.
(3)
										410 IAC
				7-5.
(4)21
				CFR 101.
(5)9 CFR
				317.
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 24-147 - Fluid milk and milk products

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 147.
(a) Fluid
				milk and milk products shall be obtained from sources that comply with Grade A
				standards as specified in law.
(b)
				For purposes of this section, a violation of subsection (a) is a critical
				item.
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 24-148 - Bulk milk

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 148.
(a) The
				bulk milk container dispensing tube shall be cut on the diagonal leaving no
				more than one (1) inch protruding from the chilled dispensing head.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
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 24-149 - Eggs and milk products; pasteurized

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 149.
(a) Liquid,
				frozen, and dry eggs and egg products shall be pasteurized.
(b) Fluid and dry milk and milk products
				complying with Grade A standards as specified in law shall be obtained
				pasteurized.
(c) Frozen milk
				products, such as ice cream, shall be pasteurized as specified in 21 CFR
				135.
(d) Cheese shall be obtained
				pasteurized unless alternative procedures to pasteurization are specified in 21
				CFR 133.
(e) For purposes of this
				section, a violation of subsection (a), (b), (c), or (d) is a critical
				item.
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 24-150 - Shell eggs

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 150.
(a) Shell
				eggs shall be received clean and sound and may not exceed the restricted egg
				tolerances for United States Consumer Grade B as specified in 7 CFR 56, 9 CFR
				590, United States Standards, Grades, and Weight classes for Shell Eggs (AMS
				56.200 et seq.), and 370 IAC.
(b)
				For purposes of this section, a violation of subsection (a) is a critical
				item.
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 24-151 - Pasteurized eggs; substitute for raw shell eggs for certain recipes

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 151.
(a)
				Pasteurized eggs or egg products shall be substituted for raw shell eggs in the
				preparation of foods, such as caesar salad, hollandaise or béarnaise
				sauce, mayonnaise, and egg-fortified beverages that are not:
(1) cooked as specified under section
				182(a)(1) or 182(a)(2) of this rule; or
(2) included in section 182(d) of this
				rule.
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 24-152 - Juice treated

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 152.
(a)
				Prepackaged juice shall:
(1) be obtained from
				a processor who has established and is utilizing a HACCP system as specified in
				21 CFR Part 120 ;
(2) be obtained
				already pasteurized or otherwise treated to attain a 5-log reduction of the
				most resistant microorganism of public health significance as specified in 21
				CFR Part 120.24 ; or
(3) bear a
				warning label as specified in
				21 CFR
				101.17(g).
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 24-153 - Pasteurized food and prohibited food

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 153.
(a) The
				following apply in a retail food establishment that serves a highly susceptible
				population:
(1) The following criteria apply
				to juice:
(A) For purposes of this subdivision
				only, children who are nine (9) years of age or less and receive food in a
				school, day care setting, or similar facility that provides custodial care are
				included as highly susceptible populations.
(B) Prepackaged juice or a prepackaged
				beverage containing juice that bears a warning label as specified in
				21 CFR
				101.17(g) Food Labeling or
				packaged juice or beverage containing juice that bears a warning label as
				specified under section 152(b)(2) of this rule may not be served or offered for
				sale.
(C) Unpackaged juice that is
				prepared on the premises for service or sale in a ready-to-eat form shall be
				processed under a HACCP plan that contains the information specified in section
				115(a)(2) through 115(a)(5) of this rule and as specified under
				21 CFR 120.24
				Process Controls.
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 24-154 - Fish

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 154.
(a) Fish
				that are received for sale or service shall be:
(1) commercially and legally produced,
				caught, or harvested; or
(2)
				approved by the department for sale or service.
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 24-155 - Molluscan shellfish

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 155.
(a)
				Molluscan shellfish shall be obtained from sources according to law and the
				requirements specified in the United States Department of Health and Human
				Services, Public Health Service, Food and Drug Administration, National
				Shellfish Sanitation Program Guide for the Control of Molluscan
				Shellfish.
(b) Molluscan shellfish
				received in interstate commerce shall be from sources that are listed in the
				Interstate Certified Shellfish Shippers List.
(c) Molluscan shellfish that are
				recreationally caught may not be received for sale or service.
(d) For purposes of this section, a violation
				of subsection (a), (b), or (c) is a critical item.
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 24-156 - Shucked shellfish; packaging and identification

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 156.
(a) Raw
				shucked shellfish shall be obtained in nonreturnable packages that bear a
				legible label that identifies the:
(1) name,
				address, and certification number of the shucker-packer or repacker of the
				molluscan shellfish; and
(2) "sell
				by" date for packages with a capacity of less than one-half (½) gallon
				or the date shucked for packages with a capacity of one-half (½) gallon
				or more.
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 24-157 - Shellstock identification

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 157.
(a)
				Shellstock shall be obtained in containers bearing legible source
				identification tags or labels that are affixed by the harvester and each dealer
				that depurates, ships, or reships the shellstock, as specified in the National
				Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and
				that list the following:
(1) Except as
				specified under subsection (b), on the harvester's tag or label, the following
				information in the following order:
(A) The
				harvester's identification number that is assigned by the shellfish control
				authority.
(B) The date of
				harvesting.
(C) The most precise
				identification of the harvest location or aquaculture site that is practicable
				based on the system of harvest area designations that is in use by the
				shellfish control authority and including the abbreviation of the name of the
				state or country in which the shellfish are harvested.
(D) The type and quantity of
				shellfish.
(E) The following
				statement in bold, capitalized type: "This tag is required to be attached until
				container is empty or retagged and thereafter kept on file for ninety (90)
				days.".
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 24-158 - Shellstock condition

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 158.
(a) When
				received by a retail food establishment, shellstock shall be reasonably free of
				mud, dead shellfish, and shellfish with broken shells. Dead shellfish or
				shellstock with badly broken shells shall be discarded.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
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 24-159 - Molluscan shellfish original container

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 159.
(a) Except
				as specified in subsections (b) and (c), molluscan shellfish shall not be
				removed from the container in which they are received other than immediately
				before sale or preparation for service.
(b) Shellstock may be removed from the
				container in which they are received, displayed on drained ice, or held in a
				display container, and a quantity specified by a consumer may be removed from
				the display or display container and provided to the consumer if the:
(1) source of the shellstock on display is
				identified as specified under section 157 of this rule and recorded as
				specified under section 160 of this rule; and
(2) shellstock are protected from
				contamination.
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 24-160 - Shellstock; maintaining identification

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 160.
(a) Except
				as specified under subsection (b)(2), shellstock tags shall remain attached to
				the container in which the shellstock are received until the container is
				empty.
(b) The identity of the
				source of shellstock that are sold or served shall be maintained by retaining
				shellstock tags or labels for ninety (90) calendar days from the date the
				container is emptied by using:
(1) a record
				keeping system that keeps the tags or labels in chronological order correlated
				to the date when, or dates during which, the shellstock are sold or served;
				and
(2) only one (1) tagged or
				labeled container at a time if shellstock are removed from their tagged or
				labeled container.
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 24-161 - Molluscan shellfish tanks

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 161.
(a) Except
				as specified under subsection (b), molluscan shellfish life support system
				display tanks may not be used to display shellfish that are offered for human
				consumption and shall be conspicuously marked so that it is obvious to the
				consumer that the shellfish are for display only.
(b) Molluscan shellfish life support system
				display tanks that are used to store and display shellfish that are offered for
				human consumption shall be operated and maintained in compliance with a HACCP
				plan to ensure the following:
(1) Water used
				with fish other than molluscan shellfish does not flow into the molluscan
				tank.
(2) The safety and quality of
				the shellfish as they were received are not compromised by the use of the
				tank.
(3) The identity of the
				source of the shellstock is retained as specified under section 160 of this
				rule.
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 24-162 - Parasite destruction

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 162.
(a) Except
				as specified in subsection (b), before service or sale in ready-to-eat form,
				raw, raw-marinated, partially cooked, or marinated-partially cooked fish other
				than molluscan shellfish shall be frozen throughout to a temperature of:
(1) minus four (4) degrees Fahrenheit or
				below for one hundred sixty-eight (168) hours (seven (7) days) in a freezer;
				or
(2) minus thirty-one (31)
				degrees Fahrenheit or below for fifteen (15) hours in a blast
				freezer.
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 24-163 - Records; creation and retention

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 163.
(a) Except
				as specified in section 162(b) of this rule and subsection (b), if raw,
				raw-marinated, partially cooked, or marinated-partially cooked fish are served
				or sold in ready-to-eat form, the person-in-charge shall record the freezing
				temperature and time to which the fish are subjected and shall retain the
				records at the retail food establishment for ninety (90) calendar days beyond
				the time of service or sale of the fish.
(b) If the fish are frozen by a supplier, a
				written agreement or statement from the supplier stipulating that the fish
				supplied are frozen to a temperature and for a time specified under section 162
				of this rule may substitute for the records specified under subsection
				(a).
(c) For purposes of this
				section, a violation of subsection (a) or (b) is a noncritical item.
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 24-164 - Wild mushrooms

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 164.
(a) Except
				as specified in subsection (b), mushroom species picked in the wild shall be
				obtained from sources where each mushroom is individually inspected and found
				to be safe by a mushroom identification expert.
(b) This section does not apply to the
				following:
(1) Cultivated wild mushroom
				species that are grown, harvested, and processed in an operation that is
				regulated by the food regulatory agency that has jurisdiction over the
				operation.
(2) Wild mushroom
				species if they are in packaged form and are the product of a food processing
				plant that is regulated by the food regulatory agency that has jurisdiction
				over the plant.
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 24-165 - Game animals

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 15-17-5; IC 16-42-5
Sec. 165.
(a) If game
				animals are received for sale or service they shall be slaughtered and
				processed under a state or federal inspection program with requirements that
				are at least equal to IC 15-2.1-24
[IC 15-2.1 was repealed by P.L.
				2-2008, SECTION
				83, effective July 1, 2008. See IC
				15-17-5.]
.
(b) For
				purposes of this section, a violation of subsection (a) is a critical
				item.
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 24-166 - Specifications for receiving temperatures of food

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 166.
(a) Except
				as specified in subsection (b), refrigerated, potentially hazardous food shall
				be at a temperature of forty-one (41) degrees Fahrenheit or below when
				received.
(b) If a temperature
				other than forty-one (41) degrees Fahrenheit for a potentially hazardous food
				is specified in law governing its distribution, such as laws governing milk,
				molluscan shellfish, and shell eggs, the food may be received at the specified
				temperature.
(c) Potentially
				hazardous food that is cooked to a temperature and for a time specified under
				sections 182, 183, and 186 of this rule and received hot shall be at a
				temperature of one hundred thirty-five (135) degrees Fahrenheit or
				above.
(d) A food that is labeled
				frozen and shipped frozen by a food processing plant shall be received
				frozen.
(e) Upon receipt,
				potentially hazardous food shall be free of evidence of previous temperature
				abuse.
(f) For purposes of this
				section, a violation of subsections (a) through (e) is a critical
				item.
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 24-167 - Food additives

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 167.
(a) Food
				may not contain unapproved food additives or additives that exceed amounts
				specified in 21 CFR 170 through 21 CFR 180 relating to food additives,
				generally recognized as safe or prior sanctioned substances that exceed amounts
				specified in 21 CFR 181 through 21 CFR 186, substances that exceed amounts
				specified in
				9 CFR
				424.21(b) food ingredients
				and source of radiation, or pesticide residues that exceed provisions specified
				in 40 CFR 185.
(b) For purposes of
				this section, a violation of subsection (a) is a critical
				item.
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 24-168 - Protection from unapproved food or color additives

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 168.
(a) Food
				shall be protected from contamination that may result from the addition of
				unsafe or unapproved:
(1) food or color
				additives; and
(2) levels of
				approved food and color additives.
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 24-169 - Ice

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 169.
(a) Ice for
				use as a food or a cooling medium shall be made from drinking water.
(b) For purposes of this section, a violation
				of subsection (a) is a critical item.
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 24-170 - Ice used as exterior coolant; prohibited as ingredient

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 170.
(a) After
				use as a medium for cooling the exterior surfaces of:
(1) food, such as melons or fish;
(2) packaged foods, such as canned beverages;
				or
(3) cooling coils and tubes of
				equipment;
ice may not be used as food.
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 24-171 - Preventing contamination from hands

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 171.
(a) Food
				employees shall wash their hands as specified under section 128 of this
				rule.
(b) Except when washing
				fruits and vegetables as specified in section 175 of this rule, shucking
				oysters and clams, deveining shrimp and other crustaceans, applying a garnish,
				or when otherwise approved through a variance, food employees shall not contact
				exposed, ready-to-eat food with hands that have not been washed as specified in
				sections 129 and 130 of this rule and shall use suitable utensils, such as the
				following:
(1) Deli tissue.
(2) Spatulas.
(3) Tongs.
(4) Single-use gloves.
(5) Dispensing equipment.
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 24-172 - Preventing contamination when tasting

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 172.
(a) A food
				employee may not reuse a utensil once it has been used to taste food that is to
				be sold or served.
(b) For purposes
				of this section, a violation of subsection (a) is a critical item.
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 24-173 - Packaged and unpackaged food; separation, packaging, and segregation

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 173.
(a) Food
				shall be protected from cross-contamination by the following:
(1) Separating raw animal foods during
				storage, preparation, holding, and display from:
(A) raw ready-to-eat food, including other
				raw animal food, such as fish for sushi or molluscan shellfish, or other raw
				ready-to-eat food, such as vegetables; and
(B) cooked ready-to-eat food.
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 24-174 - Food storage containers; identified with common name of food

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 174.
(a) Working
				containers holding food or food ingredients that are removed from their
				original packages for use in the retail food establishment, such as:
(1) cooking oils;
(2) flour;
(3) herbs;
(4) potato flakes;
(5) salt;
(6) spices; and
(7) sugar;
shall be identified with the common name of the food, except
				  that containers holding food that can be readily and unmistakably recognized,
				  such as dry pasta, need not be identified.
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 24-175 - Washing fruits and vegetables

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 175.
(a) Raw
				fruits and vegetables shall be thoroughly washed in water to remove soil and
				other contaminants before being cut, combined with other ingredients, cooked,
				served, or offered for human consumption in ready-to-eat form, except:
(1) as specified in subsection (b);
				and
(2) that whole, raw fruits and
				vegetables that are intended for washing by the consumer before consumption
				need not be washed before they are sold.
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 24-176 - Storage or display of food in contact with water or ice

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 176.
(a)
				Packaged food may not be stored in direct contact with ice or water if the food
				is subject to the entry of water because of the nature of its packaging,
				wrapping, or container or its positioning in the ice or water.
(b) Except as specified in subsections (c)
				and (d), unpackaged food may not be stored in direct contact with undrained
				ice.
(c) Whole, raw fruits or
				vegetables; cut, raw vegetables, such as celery or carrot sticks or cut
				potatoes; and tofu may be immersed in ice or water.
(d) Raw chicken and raw fish that are
				received immersed in ice in shipping containers may remain in that condition
				while in storage awaiting preparation, display, service, or sale.
(e) For purposes of this section, a violation
				of subsections (a) through (d) is a noncritical item.
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 24-177 - Food storage

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 177.
(a) Except
				as specified in subsections (b) and (c), food shall be protected from
				contamination by storing the food as follows:
(1) In a clean, dry location.
(2) Where it is not exposed to splash, dust,
				or other contamination.
(3) At
				least six (6) inches above the floor.
(4) In a manner to prevent
				overcrowding.
(5) In packages,
				covered containers, or wrappings.
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 24-178 - Food storage; prohibited areas

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 178.
(a) Food
				may not be stored as follows:
(1) In the
				following:
(A) Locker rooms.
(B) Toilet rooms.
(C) Dressing rooms.
(D) Garbage rooms.
(E) Mechanical rooms, when contamination is
				likely to occur.
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 24-179 - Food display

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 179.
(a) Except
				for nuts in the shell and whole, raw fruits and vegetables that are intended
				for hulling, peeling, or washing by the consumer before consumption, food on
				display shall be protected from contamination by the use of:
(1) packaging;
(2) counter, service line, or salad bar food
				guards;
(3) display cases;
				or
(4) other effective
				means.
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 24-180 - Condiments; protection

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 180.
(a)
				Condiments shall be protected from contamination by being kept in:
(1) dispensers that are designed to provide
				protection;
(2) protected food
				displays provided with the proper utensils;
(3) original containers designed for
				dispensing; or
(4) individual
				packages or portions.
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 24-181 - Consumer self-service operations

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 181.
(a) Raw,
				unpackaged animal food, such as beef, lamb, pork, poultry, and fish, may not be
				offered for consumer self-service. This section does not apply to:
(1) consumer self-service of ready-to-eat
				foods at buffets or salad bars that serve foods, such as sushi or raw
				shellfish; or
(2) ready-to-cook
				individual portions for immediate cooking and consumption on the premises, such
				as:
(A) consumer-cooked meats or
				consumer-selected ingredients for Mongolian barbecue; or
(B) raw, frozen, shell-on shrimp or
				lobster.
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 24-182 - Cooking of raw animal foods

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 182.
(a) Except
				as specified under subsections (b) through (d), 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 (1) of the following methods based on the food that is being
				cooked:
(1) One hundred forty-five (145)
				degrees Fahrenheit or above for fifteen (15) seconds for the following:
(A) Raw shell eggs that are broken and
				prepared in response to a consumer's order and for immediate service.
(B) Except as specified under subdivisions
				(2) and (3) and subsection (b), fish, meat, and game animal.
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 24-183 - Microwave cooking

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 183.
(a) Raw
				animal foods cooked in a microwave oven shall be:
(1) rotated or stirred throughout or midway
				during cooking to compensate for uneven distribution of heat;
(2) covered to retain surface
				moisture;
(3) heated to a
				temperature of at least one hundred sixty-five (165) degrees Fahrenheit in all
				parts of the food; and
(4) allowed
				to stand covered for two (2) minutes after cooking to obtain temperature
				equilibrium.
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 24-184 - Microwave ovens

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 184.
(a)
				Microwave ovens shall meet the safety standards specified in
				21 CFR
				1030.10.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
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 24-185 - Preparation for immediate service

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 185.
(a) Cooked
				and refrigerated food that is prepared for immediate service in response to an
				individual consumer order, such as a roast beef sandwich au jus, may be served
				at any temperature.
(b) For
				purposes of this section, a violation of subsection (a) is a noncritical
				item.
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 24-186 - Cooking for hot holding

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 186.
(a) Fruits,
				vegetables, and any potentially hazardous foods not covered under sections 182
				and 183 of this rule that are cooked for hot holding shall be cooked to an
				internal temperature of one hundred thirty-five (135) degrees
				Fahrenheit.
(b) For purposes of
				this section, a violation of subsection (a) is a noncritical item.
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 24-187 - Potentially hazardous food; hot and cold holding

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 187.
(a) Except
				during preparation, cooking, or cooling, or when time is used as the public
				health control as specified under section 193 of this rule, potentially
				hazardous food shall be maintained as follows:
(1) At one hundred thirty-five (135) degrees
				Fahrenheit or above, except that roasts cooked to a temperature and for a time
				specified under section 182(b) of this rule or reheated as specified in section
				188(e) of this rule may be held at a temperature of one hundred thirty (130)
				degrees Fahrenheit.
(2) At a
				temperature specified in the following:
(A) At
				forty-one (41) degrees Fahrenheit or less.
(B) At forty-five (45) degrees Fahrenheit or
				between forty-five (45) degrees Fahrenheit and forty-one (41) degrees
				Fahrenheit in existing refrigeration equipment that is not capable of
				maintaining the food at forty-one (41) degrees Fahrenheit or less if:
(i) the equipment is in place and in use in
				the retail food establishment; and
(ii) by April 29, 2010, the equipment is
				upgraded or replaced to maintain food at a temperature of forty-one (41)
				degrees Fahrenheit or less.
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 24-188 - Reheating for hot holding

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 188.
(a) Except
				as specified under subsections (b), (c), and (e), potentially hazardous food
				that is cooked, cooled, and reheated for hot holding shall be reheated so that
				all parts of the food reach a temperature of at least one hundred sixty-five
				(165) degrees Fahrenheit for fifteen (15) seconds.
(b) Except as specified under subsection (c),
				potentially hazardous food reheated in a microwave oven for hot holding shall
				be reheated so that all parts of the food reach a temperature of at least one
				hundred sixty-five (165) degrees Fahrenheit and the food is rotated or stirred,
				covered, and allowed to stand covered for two (2) minutes after
				reheating.
(c) Ready-to-eat food
				taken from:
(1) a commercially processed,
				hermetically sealed container; or
(2) an intact package from a food processing
				plant that is inspected by the food regulatory authority that has jurisdiction
				over the plant;
shall be heated to a temperature of at least one hundred
				  thirty-five (135) degrees Fahrenheit for hot holding.
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 24-189 - Potentially hazardous food; cooling

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 189.
(a) Cooked
				potentially hazardous food shall be cooled as follows:
(1) Within two (2) hours, from one hundred
				thirty-five (135) degrees Fahrenheit to seventy (70) degrees
				Fahrenheit.
(2) Within four (4)
				hours, from seventy (70) degrees Fahrenheit to forty-one (41) degrees
				Fahrenheit or less, or to forty-five (45) degrees Fahrenheit as specified under
				section 187(a)(2) of this rule.
(3)
				The entire cooling process must be completed within six (6) continuous
				hours.
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 24-190 - Cooling methods

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 190.
(a) Cooling
				shall be accomplished in accordance with the time and temperature criteria
				specified under section 189 of this rule by using one (1) or more of the
				following methods based on the type of food being cooled:
(1) Placing the food in shallow
				pans.
(2) Separating the food into
				smaller or thinner portions.
(3)
				Using rapid cooling equipment.
(4)
				Stirring the food in a container placed in an ice water bath.
(5) Using containers that facilitate heat
				transfer.
(6) Adding ice as an
				ingredient.
(7) Other effective
				methods.
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 24-191 - Ready-to-eat, potentially hazardous food; date marking

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 191.
(a) Except
				as specified in subsection (d), refrigerated, ready-to-eat, potentially
				hazardous food prepared and held in a retail food establishment for more than
				twenty-four (24) hours shall be clearly marked to indicate the date or day by
				which the food shall be consumed on the premises, sold, or discarded, based on
				one (1) of the temperature and time combinations specified as follows and the
				day of preparation shall be counted as day one (1):
(1) Forty-one (41) degrees Fahrenheit or less
				for a maximum of seven (7) days.
(2) Forty-five (45) degrees Fahrenheit or
				between forty-one (41) degrees Fahrenheit and forty-five (45) degrees
				Fahrenheit for a maximum of four (4) days in existing refrigeration equipment
				that is not capable of maintaining the food at forty-one (41) degrees
				Fahrenheit or less if:
(A) the equipment is in
				place and in use in the food establishment; and
(B) the equipment is upgraded or replaced to
				maintain food at a temperature of forty-one (41) degrees Fahrenheit or less as
				specified in section 187(a)(2)(B)(ii) of this rule.
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 24-192 - Disposition of ready-to-eat potentially hazardous food; date marking

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 192.
(a) A food
				specified in section 191(a) or 191(b) of this rule shall be discarded if it:
(1) exceeds either of the temperature and
				time combinations specified in section 191(a) of this rule, except time that
				the product is frozen;
(2) is in a
				container or package that does not bear a date or day; or
(3) is appropriately marked with a date or
				day that exceeds a temperature and time combination as specified in section
				191(a) of this rule.
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 24-193 - Time as a public health control

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 193.
(a) Except
				as specified under subsection (b), if time only, rather than time in
				conjunction with temperature, is used as the public health control for a
				working supply of potentially hazardous food before cooking or for ready-to-eat
				potentially hazardous food that is displayed or held for service for immediate
				consumption:
(1) the food shall be:
(A) clearly marked or otherwise identified to
				indicate the time that is four (4) hours past the point in time; and
(B) cooked and served, served if
				ready-to-eat, or discarded, within four (4) hours from the point in time;
when the food is removed from temperature control;
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 24-194 - Confidentiality of trade secrets

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 5-14-3; IC 16-42-5; IC 24-2-3
Sec. 194.
(a) The
				regulatory authority shall treat as confidential in accordance with IC 24-2-3
				and IC 5-14-3:
(1) the information contained
				in plans and specifications listed in section 111 of this rule;
(2) a HACCP plan; or
(3) inspection report forms that meet the
				criteria of a trade secret.
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 24-196 - Consumption of raw or undercooked foods of animal origin

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 196.
(a) Except
				as specified in sections 182(c), 182(d)(3), and 153 of this rule, if an animal
				food such as:
(1) beef;
(2) eggs;
(3) fish;
(4) lamb;
(5) milk;
(6) pork;
(7) poultry; or
(8) shellfish;
is served or sold raw, undercooked, or without otherwise
				  being processed to eliminate pathogens, either in ready-to-eat form or as an
				  ingredient in another ready-to-eat food, the owner or operator of the retail
				  food establishment shall inform consumers of the significantly increased risk
				  of consuming such foods by way of a disclosure and reminder, as specified in
				  subsections (b) and (c) using brochures, deli case or menu advisories, label
				  statements, table tents, placards, or other effective written or visual
				  means.
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 24-197 - Time and temperature control of frozen food

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 197.
(a) Stored
				frozen foods shall be maintained frozen and should be stored at zero (0)
				degrees Fahrenheit.
(b) For
				purposes of this section, a violation of subsection (a) is a noncritical
				item.
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 24-198 - Potentially hazardous food; slacking

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 198.
(a) Frozen
				potentially hazardous food that is slacked to moderate the temperature shall be
				held:
(1) under refrigeration that maintains
				the food temperature at forty-one (41) degrees Fahrenheit or less or at
				forty-five (45) degrees Fahrenheit or less as specified under section
				187(a)(2)(B) of this rule; or
(2)
				at any temperature if the food remains frozen.
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 24-199 - Thawing of food

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 199.
(a) Except
				as specified in subdivision (4), potentially hazardous food shall be thawed:
(1) under refrigeration that maintains the
				food temperature at forty-one (41) degrees Fahrenheit or less or at forty-five
				(45) degrees Fahrenheit or less as specified under section 187(a)(2)(B) of this
				rule;
(2) completely submerged
				under running water:
(A) at a water
				temperature of seventy (70) degrees Fahrenheit or below;
(B) with sufficient water velocity to agitate
				and float off loose particles in an overflow;
(C) for a period of time that does not allow
				thawed portions of ready-to-eat food to rise above forty-one (41) degrees
				Fahrenheit or forty-five (45) degrees Fahrenheit as specified under section
				187(a)(2)(B) of this rule; or
(D)
				for a period of time that does not allow thawed portions of a raw animal food
				requiring cooking as specified under section 182(a) or 182(b) of this rule to
				be above forty-one (41) degrees Fahrenheit or forty-five (45) degrees
				Fahrenheit as specified under section 187(a)(2) of this rule, for more than
				four (4) hours including the time:
(i) the
				food is exposed to the running water and the time needed for preparation for
				cooking; or
(ii) it takes under
				refrigeration to lower the food temperature to forty-one (41) degrees
				Fahrenheit or forty-five (45) degrees Fahrenheit as specified under section
				187(a)(2)(B) of this rule;
(3) as part of a cooking process if the food
				that is frozen is:
(A) cooked as specified
				under section 182(a), 182(b), or 183 of this rule; or
(B) thawed in a microwave oven and
				immediately transferred to conventional cooking equipment with no interruption
				in the process; or
(4)
				using any procedure if a portion of frozen ready-to-eat food is thawed and
				prepared for immediate service in response to an individual consumer's
				order.
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 24-200 - Food contact with equipment and utensils

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 200.
(a) Food
				shall only contact surfaces of equipment and utensils that are cleaned as
				specified under sections 248, 276, 287, and 295 through 302 of this rule and
				sanitized as specified under section 303 of this rule.
(b) For purposes of this section, a violation
				of subsection (a) is a critical item.
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 24-201 - Returned food; reservice or sale

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 201.
(a) Except
				as specified in subsection (b), after being served or sold and in the
				possession of a consumer, food that is unused or returned by the consumer may
				not be offered as food for human consumption.
(b) A container of food that is not
				potentially hazardous may be transferred from one (1) consumer to another if:
(1) the food is dispensed so that it is
				protected from contamination and the container is closed between uses, such as
				a narrowneck bottle containing ketchup, steak sauce, or wine; or
(2) the food, such as crackers, salt, or
				pepper, is in an unopened original package and is maintained in sound
				condition.