reglab/statecodes huggingface dataset:
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 1 - SANITARY OPERATION OF KENNELS, PET SHOPS, SHELTERS AND POUNDS › Section 8:23A-1.12 - Transportation

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Vehicles used in
				transporting animals shall have a current inspection sticker and be equipped to
				prevent hazards to the health of the animals being transported and to the driver and
				all human passengers of the vehicle. The use of portable propane, gas, or oil
				auxiliary heaters is prohibited in an animal control vehicle. Vehicles shall have
				the name, address and telephone number of the agency picking up the animals clearly
				visible on both the driver and passenger sides of the vehicle.
(b) The animal cargo space of all vehicles shall
				be so constructed and maintained as to prevent the ingress of exhaust from the
				vehicle's engine.
(c) Primary enclosures
				used to transport animals, such as compartments or transport cages, cartons or
				crates, shall be well-constructed and well-ventilated and designed to protect the
				health and insure the safety of the animals. Such enclosures shall be constructed or
				positioned in the vehicle in such a manner that:
1. Each animal in the vehicle has access to
				sufficient fresh air for normal breathing and ventilation is sufficient to prevent
				the onset of heat prostration. The temperature within such enclosures shall not be
				allowed to exceed 85 degrees Fahrenheit or fall below 45 degrees for a period of
				more than two hours, provided, however, that at no time may an animal be transported
				for longer than one hour at a temperature of more than 95 degrees Fahrenheit or less
				than 35 degrees Fahrenheit. Vehicles which are purchased after March 20, 2000 shall
				be equipped with supplementary air conditioning and heating to maintain the
				temperature within the enclosures between 85 degrees Fahrenheit and 45 degrees
				Fahrenheit at all times when animals are in the enclosures. (Four years from the
				effective date of these rules, all vehicles shall be equipped with supplementary air
				conditioning and heating to maintain the temperature within the enclosures between
				85 degrees Fahrenheit and 45 degrees Fahrenheit at all times when animals are in the
				enclosures.
2. The opening of such
				enclosures are easily accessible at all times for emergency removal of the
				animals.
3. The animals are afforded
				adequate protection from the elements.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 1 - SANITARY OPERATION OF KENNELS, PET SHOPS, SHELTERS AND POUNDS › Section 8:23A-1.13 - Records and administration

Current through Register Vol. 56, No. 14, July 15, 2024
(a) There shall be kept
				at each kennel, pet shop, shelter or pound a record of all animals received and/or
				disposed of. Such record shall state the date each animal was received, description
				of animal, license number, breed, age and sex; name and address of person from whom
				acquired; date euthanized and method, or name and address of person to whom sold or
				otherwise transferred.
(b) These records
				shall be kept at the premises for 12 months after the date the animal is euthanized
				or removed from the establishment and shall be available to any agent of the
				municipal government, the local health department or the State Department of Health
				and Senior Services.
(c) Except as
				otherwise provided in this section, no kennel, pet shop, shelter or pound shall,
				within one year from the making thereof, destroy or dispose of any books, records,
				documents or other papers required to be maintained under these rules.
(d) The records required to be maintained under
				these rules shall be held for such period in excess of the one year period specified
				in (b) above as may be required to comply with any Federal, State or local law. When
				the local health department or State Department of Health and Senior Services
				notifies a kennel, pet shop, shelter or pound in writing that specified records
				shall be retained pending completion of an investigation or proceeding, such
				facility shall hold such records until their disposition is authorized by the local
				health department or the State Department of Health and Senior Services.
(e) A licensee shall promptly notify the licensing
				agency of any change in his or her name and address, or any change in his operations
				which may affect his or her status.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 2 - ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION › Section 8:23A-2.1 - Definitions

Current through Register Vol. 56, No. 14, July 15, 2024
The following words and terms, when used in this chapter, shall
				  have the following meanings, unless the context clearly indicates otherwise.
"Animal Cruelty Investigator" means a person 18 years of age or
				  older who is a Certified Animal Control Officer and has satisfactorily completed a
				  course of study on animal cruelty investigation approved by the Commissioner of
				  Health and Senior Services and the Police Training Commission, in consultation with
				  the New Jersey Animal Control Officers Association.
"Certified Animal Control Officer" means a person 18 years of age
				  or older who has satisfactorily completed a course of study on the control of
				  animals approved by the Commissioner of Health and Senior Services or who has
				  satisfactorily completed the National Animal Control Association Level I and Level
				  II curriculum and has received a minimum passing score of 75 percent on a written
				  examination of New Jersey animal and rabies control laws and rules.
"Certification" means the process whereby an individual who has
				  successfully completed a New Jersey Animal Control Officer or Animal Cruelty
				  Investigator course of study and/or the National Animal Control Association Level I
				  and Level II curriculum and has received a minimum passing score of 75 percent on a
				  written examination of New Jersey animal and rabies control laws and rules, shall be
				  certified by the Commissioner of Health and Senior Services as meeting the training
				  standards as prescribed and is authorized to perform the functions and duties of an
				  animal control officer.
"Police Instructor" means an individual who is employed as a
				  police officer and who is certified by the Police Training Commission to teach at a
				  school approved by the Police Training Commission, as defined by
				  13:1-1.1.
"Special Instructor" means an individual who is not employed as a
				  police officer and who is certified by the Police Training Commission to teach at a
				  school approved by the Police Training Commission, as defined by
				  13:1-1.1.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 2 - ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION › Section 8:23A-2.2 - Animal Control Officer course of study

Current through Register Vol. 56, No. 14, July 15, 2024
(a) An Animal Control
				Officer course of study shall provide a minimum of 45 hours or the equivalent to
				three credit hours offered by an accredited New Jersey college or university which
				includes, at a minimum, the following subject areas:
1. New Jersey Statutes and Rules governing rabies
				and the control of domestic animals, wildlife control, wildlife protection, and
				enforcement;
2. Animal disease
				recognition and prevention;
3. First aid
				for injured animals;
4. Principles and
				procedures for the capture and handling of stray domestic animals and
				wildlife;
5. Cruelty documentation,
				evidence and courtroom procedures;
6.
				Shelter operations, adoption, and humane euthanasia procedures; and
7. A minimum of 20 hours of infield training under
				the direction of two Certified Animal Control Officers currently working in that
				capacity.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 2 - ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION › Section 8:23A-2.3 - Course approval

Current through Register Vol. 56, No. 14, July 15, 2024
(a) An accredited New
				Jersey college or university may submit a course outline and description covering
				the subject areas mentioned in
				8:23A-2.2 to the IZDP.
(b) Upon review and acceptance of the course
				outline and description, the Department will issue written approval to the college
				or university.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 2 - ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION › Section 8:23A-2.4 - Animal Control Officer certification

Current through Register Vol. 56, No. 14, July 15, 2024
(a) An individual who
				successfully completes an Animal Control Officer course of study may apply to the
				IZDP for certification as an Animal Control Officer.
(b) An individual who satisfactorily completes the
				National Animal Control Association Level I and Level II curriculum and has received
				a minimum passing score of 75 percent on a written examination of New Jersey animal
				and rabies control statutes and rules developed by the Department may apply to the
				IZDP for certification as an Animal Control Officer.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 2 - ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION › Section 8:23A-2.5 - Mandatory compliance

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Municipalities shall
				hire only Certified Animal Control Officers and the only method of certification
				shall be either through the satisfactory completion of an Animal Control Officer
				course of study or satisfactory completion of the National Animal Control
				Association Level I and Level II curriculum and a minimum passing score of 75
				percent on a written examination of New Jersey animal and rabies control statutes
				and rules. Municipalities shall meet this requirement by requiring contracting
				facilities to provide Certified Animal Control Officers to perform the animal
				control duties mandated by
				4:19-15.1 6.
(b) Only Certified Animal Control Officers who
				have completed an Animal Cruelty Investigator course of study can be authorized by
				the municipal governing body to investigate and sign complaints, arrest violators
				and otherwise act as an officer for detection, apprehension and arrest of offenders
				against the animal cruelty laws of the State and ordinances of the municipality. An
				Animal Cruelty Investigator who has completed the training shall not have the
				authority to act unless authorized by the governing body which is employing the
				officer or contracting for the officer's services.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 2 - ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION › Section 8:23A-2.6 - Animal Cruelty Investigator course of study; admission preferences

Current through Register Vol. 56, No. 14, July 15, 2024
(a) An Animal Cruelty
				Investigator course of study shall provide a minimum of 45 hours or the equivalent
				of three credit hours offered by an accredited New Jersey college or university, or
				a school approved by the Police Training Commission pursuant to N.J.A.C. 13:1-3. The
				curriculum developed by the Department as set forth in (b) below shall be the
				curriculum for the Animal Cruelty Investigator course of study. A detailed
				description of the Animal Cruelty Investigator course of study is available from the
				IZDP.
(b) The course curriculum shall
				include, at a minimum, the following subject areas:
1. Professional development:
i. The role and authority of an Animal Cruelty
				Investigator; and
ii. The primary
				responsibilities of an Animal Cruelty Investigator.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 2 - ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION › Section 8:23A-2.7 - Animal Cruelty Investigator course approval

Current through Register Vol. 56, No. 14, July 15, 2024
(a) An applicant may
				submit an application to conduct the training course to the IZDP, specifying the
				following:
1. The name of the accredited college,
				university or school approved by the Police Training Commission pursuant to N.J.A.C.
				13:1-3 that plans to conduct the course and the name of the individual responsible
				for the course;
2. A description of the
				public outreach efforts to be made by the applicant to inform the appropriate
				potential trainees of course availability;
3. A detailed course outline and description,
				including the amount of time allotted for each topic, a list of the instructors for
				each topic, and the credentials of instructors;
4. Copies of written material to be distributed as
				part of the training course; and
5. A
				copy of the written examinations to be administered to the trainees by the training
				agency.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 2 - ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION › Section 8:23A-2.8 - Animal Cruelty Investigator certification

Current through Register Vol. 56, No. 14, July 15, 2024
An individual who successfully completes an Animal Cruelty
				  Investigator course of study may apply to the IZDP for certification as an Animal
				  Cruelty Investigator.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 3 - PILOT LOW COST SPAYING AND NEUTERING CLINIC SURGERY FEES › Section 8:23A-3.1 - Fees

Current through Register Vol. 56, No. 14, July 15, 2024
The public may have dogs and cats spayed or neutered, as the case
				  may be, in a humane manner by a licensed veterinarian at the pilot clinic upon
				  payment of the following fees:
For spaying female dogs weighing:
Not more than 40 pounds
$ 50.00
Pregnant or in heat
$ 60.00
41 to 60 pounds
$ 55.00
Pregnant or in heat
$ 65.00
61 to 80 pounds
$ 60.00
Pregnant or in heat
$ 70.00
Over 80 pounds
$ 65.00
Pregnant or in heat
$ 75.00
For neutering male dogs weighing:
Not more than 40 pounds
$ 40.00
41 to 65 pounds
$ 45.00
66 to 80 pounds
$ 50.00
Over 80 pounds
$ 55.00
For spaying female cats of any weight
$ 45.00
For neutering male cats of any weight
$ 40.00
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 3 - PILOT LOW COST SPAYING AND NEUTERING CLINIC SURGERY FEES › Section 8:23A-3.2 - Immunizations included in fees

Current through Register Vol. 56, No. 14, July 15, 2024
The fees shall include immunization of dogs against distemper,
				  hepatitis, and leptospirosis and the immunization of cats against feline
				  panleucopenia, pneumonitis and rhinotracheitis, which immunization shall be given at
				  least 10 days prior to surgery on animals not previously immunized.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 4 - RABIES INOCULATION › Section 8:23A-4.1 - Requirements for licensure

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Except as otherwise
				provided in 8:23A-4.3, no municipal clerk or other
				official designated to license dogs shall grant any such license and official metal
				registration tag for any dog unless the dog owner provides evidence that the dog to
				be licensed and registered has been inoculated against rabies with a vaccine having
				duration of immunity which extends throughout at least ten of the 12 months of the
				licensing period. Dogs with a duration of immunity against rabies that expires prior
				to the tenth month of the licensing period shall be revaccinated prior to issuance
				of a license.
(b) The rabies inoculation
				required in (a) above shall be made by a duly licensed veterinarian. The vaccine
				used must be approved by the United States Department of Agriculture and
				administered to the animal at the dosage and route of administration in accordance
				with the specifications of the product label and package insert.
(c) The veterinarian immunizing the animal shall
				issue and sign a National Association of State Public Health Veterinarians Form #51,
				"Rabies Vaccination Certificate," and shall arrange that the following information
				is typed or printed on the rabies certificate: the date of inoculation, the duration
				of immunity, the name and serial number of the product used, a description of the
				animal, the name and license number of the veterinarian, and the full mailing
				address of the owner. Computer-generated forms containing the same information,
				signature stamps, and electronic signatures are acceptable. The animal owner shall
				retain the certificate of inoculation and exhibit it to the animal licensing
				official of the municipality when application for a license is made.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 4 - RABIES INOCULATION › Section 8:23A-4.2 - Recognized durations of immunity

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The Department
				recognizes the following durations of immunity for dogs and cats:
1. Rabies vaccine approved by the United States
				Department of Agriculture for a three-year duration of immunity:
i. Animals three months of age or older receiving
				their first known immunization are recognized as having one-year duration of
				immunity.
ii. Animals over three months
				of age, but less than six months of age, receiving the second or subsequent booster
				inoculation are recognized as having a one-year duration of immunity.
iii. Animals six months of age or older receiving
				the second or subsequent booster inoculation are recognized as having a three-year
				duration of immunity.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 4 - RABIES INOCULATION › Section 8:23A-4.3 - Certification of exemption

Current through Register Vol. 56, No. 14, July 15, 2024
Municipal dog licensing officials shall grant an exemption to the
				  rabies inoculation requirement for any dog that a duly licensed veterinarian
				  certifies in writing to be incapable of being inoculated because of an infirmity,
				  other physical condition, or regimen of therapy.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 23A - ANIMAL FACILITY OPERATION; ANIMAL CONTROL OFFICER AND ANIMAL CRUELTY INVESTIGATOR CERTIFICATION; PILOT SPAYING AND NEUTERING CLINIC FEES; AND RABIES INOCULATION › Subchapter 5 - PENALTY FOR VIOLATION › Section 8:23A-5.1 - Violation; penalty

Current through Register Vol. 56, No. 14, July 15, 2024
Pursuant to
				  4:19-15.1 9, and except as otherwise
				  provided in that law, any person who violates or who fails or refuses to comply with
				  this chapter shall be liable to a penalty of not less than $ 5.00 nor more than $
				  50.00 for each offense, to be recovered by and in the name of the Commissioner of
				  the Department, the local board of health of the municipality, or the municipality.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 1 - GENERAL PROVISIONS › Section 8:24-1.1 - Violations; declaration of nuisances

Current through Register Vol. 56, No. 14, July 15, 2024
Retail food establishments in violation of this chapter are
				  hereby declared to be nuisances, hazardous to health.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 1 - GENERAL PROVISIONS › Section 8:24-1.2 - Severability

Current through Register Vol. 56, No. 14, July 15, 2024
If any provision or application of any provision of this chapter
				  is held invalid, that invalidity shall not affect other provisions or applications
				  of this chapter.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 1 - GENERAL PROVISIONS › Section 8:24-1.3 - Purpose

Current through Register Vol. 56, No. 14, July 15, 2024
The purpose of this chapter is to safeguard public health and
				  provide to consumers food that is safe and unadulterated.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 1 - GENERAL PROVISIONS › Section 8:24-1.4 - Scope

Current through Register Vol. 56, No. 14, July 15, 2024
This chapter establishes definitions; sets standards for
				  management and personnel, food operations, and equipment and facilities; and
				  provides for retail food establishment plan review, inspection, and employee
				  restrictions.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 2 - MANAGEMENT AND PERSONNEL › Section 8:24-2.2 - Employee health

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Persons, while affected with any disease in a
				communicable form or while a carrier of such disease or while affected with boils,
				infected wounds, sores, acute respiratory infection, jaundice, sore throat with
				fever, nausea, vomiting, or diarrhea which could cause foodborne diseases such as
				staphylococcal intoxication, shiga toxin-producing E. coli, salmonellosis,
				shigellosis or the hepatitis A virus, shall not work in any area of a food
				establishment in any capacity in which there is a likelihood of such person
				contaminating food or food contact surfaces with pathogenic organisms, or
				transmitting disease to other individuals and no person known or suspected of being
				affected with any such disease or condition shall be employed in any such area or
				capacity.
(b) If the manager or person
				in charge has reason to suspect that any employee has contracted any disease in a
				communicable form which could result in foodborne disease or has become a carrier of
				such disease, he or she shall advise the employee to contact his or her physician
				for treatment and shall relieve him or her of duties relating to food handling or
				food contact surfaces.
(c) The
				Department or health authority may use the following sources as guidelines for
				determining the characteristics and control of foodborne diseases:
1. The American Public Health Association's (APHA)
				text, Control of Communicable Diseases Manual (David L. Heymann, MD ed., APHA Press
				20th ed. 2016), as amended and supplemented. The Control of Communicable Diseases
				Manual is available from the American Public Health Association, 800 I Street, NW,
				Washington, DC 20001, telephone: (202) 777-2742, email: apha@pbd.com and through the
				internet at
http://secure.apha.org/imis/ItemDetail?iProductCode=978-087553-0185&CATEGORY=BK
;
				or
2. The Department's Communicable
				Disease Service guidance documents, which are available online at
http://www.nj.gov/health/cd
.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 2 - MANAGEMENT AND PERSONNEL › Section 8:24-2.3 - Personal cleanliness

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Food employees shall keep their hands and
				exposed portions of their arms clean.
(b) Food employees shall clean their hands and
				exposed portions of their arms for at least 20 seconds, using a cleaning compound in
				a handwashing sink that is equipped as specified under
				8:24-6.7, and using the cleaning
				procedure specified in (c) below.
(c)
				Food employees shall use the following cleaning procedure in the order stated to
				clean their hands and exposed portions of their arms:
1. Rinse the hands and exposed portions of the
				arms under clean, running water;
2.
				Apply the amount of cleaning compound recommended by the cleaning compound
				manufacturer to the hands;
3. Rub the
				hands together vigorously for at least 10 seconds while paying particular attention
				to removing soil from underneath the fingernails during the cleaning procedure, and
				creating friction on the surfaces of the hands and arms, finger tips, and areas
				between the fingers;
4. Rinse fingers,
				hands and arms thoroughly under clean, running warm water; and
5. Immediately following the cleaning procedure,
				thoroughly dry the fingers, hands and arms using a method specified under
				8:24-6.7(j).
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 2 - MANAGEMENT AND PERSONNEL › Section 8:24-2.4 - Hygienic practices

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The following
				requirements shall apply to eating, drinking, or using tobacco:
1. Except as provided under (a)2 below, an
				employee shall only eat, drink, or use any form of tobacco, in compliance with the
				New Jersey Smoke-Free Air Act at
				26:3D-55 through 3D-64 and the rules
				promulgated thereunder, in designated areas where the contamination of exposed food,
				clean equipment, utensils, linens, un-wrapped single-service and single-use
				articles, or other items needing protection cannot result.
2. A food employee may drink from a closed
				beverage container if the container is handled to prevent contamination of the
				employee's hands, the container, exposed food, clean equipment, utensils, linens,
				and unwrapped single-service and single-use articles.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 3 - FOOD › Section 8:24-3.1 - Characteristics

Current through Register Vol. 56, No. 14, July 15, 2024
Food shall be safe and unadulterated.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 3 - FOOD › Section 8:24-3.2 - Sources, specifications, and original containers and records

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Sources requirements
				include the following:
1. Food in the retail food
				establishment shall be obtained from a source which is in compliance with applicable
				State and local laws and regulations.
2.
				Food prepared in a private home shall not be used or offered for human consumption
				in a retail food establishment.
3.
				Packaged food shall be labeled as specified in
				24:5-17, Food Misbranding, and Food
				Labeling 21 CFR Part 101, incorporated herein by reference, as amended and
				supplemented, Labeling, Marking Devices, and Containers, 9 CFR Part 317,
				incorporated herein by reference, as amended and supplemented, and Labeling and
				Containers, 9 CFR Part 381, Subpart N, incorporated herein by reference, as amended
				and supplemented.
4. Fish that are
				intended for consumption in their raw form may be offered for sale or service only
				if they are obtained from a supplier that freezes the fish as specified under
				8:24-3.4(d); or frozen
				on the premises as specified under
				8:24-3.4(d)  and
				records are retained as specified under
				8:24-3.4(e).
5. 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
				under
				9 CFR §
											317.2 (
l
), incorporated herein by
				reference, as amended and supplemented, and
				9 CFR §
											381.125(b), incorporated herein
				by reference, as amended and supplemented.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 3 - FOOD › Section 8:24-3.3 - Protection from contamination after receiving

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Requirements for
				preventing contamination from hands include the following:
1. Food employees shall wash their hands as
				specified under 8:24-2.3.
2. Food employees may not contact exposed,
				ready-to-eat food with their bare hands and shall use suitable utensils such as deli
				tissue, spatulas, tongs, single-use gloves, or dispensing equipment, except when
				washing fruits and vegetables as specified under
				8:24-3.3(g); provided
				that food employees may contact exposed, ready-to-eat foods with their bare hands
				after meeting the requirements set forth in
				8:24-2.3(b) through
				(e), and in (a)4 below.
3. Food employees shall minimize bare hand and arm
				contact with exposed food that is not in a ready-to-eat form.
4. Food employees not serving a highly susceptible
				population may contact exposed, ready-to-eat food with their bare hands if the
				retail food establishment maintains written procedures that can be made available to
				the health authority upon request that include:
i.
				For each bare hand contact procedure, a listing of the specific ready-to-eat foods
				that may be touched by bare hands;
ii.
				Diagrams and other types of information showing that properly equipped handwashing
				facilities are provided in an easily accessible location and in close proximity to
				the work station where the bare hand contact procedure is conducted; and
iii. Documentation that food employees acknowledge
				that they have received training in:
(1) The risks
				of contacting the specific ready-to-eat foods with bare hands;
(2) Proper handwashing as specified in
				8:24-2.3(b) and
				(c);
(3) When to wash their hands as specified in
				8:24-2.3(f);
(4) Where to wash their hands as specified in
				8:24-2.3(b);
				and
(5) Proper fingernail maintenance as
				specified in 8:24-2.3(i).
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 3 - FOOD › Section 8:24-3.4 - Destruction of organisms of public health concern

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Cooking temperature
				requirements for raw animal foods include the following:
1. Except as specified under (a)2 and 3 below, 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:
i. 145 degrees Fahrenheit or above
				for 15 seconds for fish, meat, pork and commercially raised game animals except as
				specified under (a)1ii and iii and (a)2 below.
ii. 155 degrees Fahrenheit for 15 seconds or the
				temperature specified in the following chart that corresponds to the holding time
				for raw shell eggs, ratites and injected meats; and to the following if they are
				comminuted: fish, meat, commercially raised game animals.
Minimum Temperature
Minimum
						  Holding Time
145 degrees Fahrenheit
3 minutes
150 degrees Fahrenheit
1 minute
158 degrees Fahrenheit
1 second (instantaneous)
iii. 165
				degrees Fahrenheit or above for 15 seconds for poultry, stuffed fish, stuffed meat,
				stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat,
				poultry, or ratites.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 3 - FOOD › Section 8:24-3.5 - Limitation of growth of organisms of public health concern

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Stored frozen foods
				shall be maintained frozen.
(b) Frozen
				food that is slacked to moderate the temperature shall be held:
1. Under refrigeration that maintains the food at
				refrigeration temperatures; or
2. At any
				temperature if the food remains frozen.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 3 - FOOD › Section 8:24-3.6 - Food identity, presentation, and on-premises labeling

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Packaged food shall
				comply with standard of identity requirements in 21 CFR Parts 131 through 169,
				incorporated herein by reference, as amended and supplemented, and Definitions and
				Standards of Identity or Composition, 9 CFR Part 319, incorporated herein by
				reference, as amended and supplemented, and the general food standards in 21 CFR
				Part 130, incorporated herein by reference, as amended and supplemented, and the
				general requirements in 9 CFR Part 319, Subpart A, incorporated herein by reference,
				as amended and supplemented.
(b) Food
				packaged in a retail food establishment shall be labeled in accordance with the
				following:
1.
										24:5-17 "Food Misbranding";
2. Food Labeling, 21 CFR Part 101, incorporated
				herein by reference, as amended and supplemented, and Labeling, Marking Devices, and
				Containers, 9 CFR Part 317, incorporated herein by reference, as amended and
				supplemented; and
3. Food Labeling, 21
				CFR Part 101, incorporated herein by reference, as amended and supplemented and
				Nutrition Labeling, 9 CFR Part 317, Subpart B, incorporated herein by reference, as
				amended and supplemented, except as exempted in the Federal Food, Drug, and Cosmetic
				Act, 21 U.S.C. §
											343(q)(3) through
				(5), incorporated herein by reference, as amended
				and supplemented.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 3 - FOOD › Section 8:24-3.7 - Special requirements for highly susceptible populations

Current through Register Vol. 56, No. 14, July 15, 2024
(a) In a retail food
				establishment that serves a highly susceptible population the following requirements
				must be met:
1. Prepackaged juice or a prepackaged
				beverage containing juice, that bears a warning label as specified in Food Labeling
				Warning, Notice, and Safe Handling Statements,
				21 CFR
				§
											101.17(g), incorporated
				herein by reference, as amended and supplemented, shall not be served or offered for
				sale;
2. Food in an unopened original
				package shall not be re-served; and
3.
				The following foods shall not be served or offered for sale in a ready-to-eat form:
i. Raw animal food such as raw fish, raw-marinated
				fish, raw molluscan shellfish, and steak tartare;
ii. Partially cooked food such as lightly cooked
				fish, rare meat; soft-cooked eggs that are made from raw shell eggs, and meringue;
				and
iii. Seed sprouts.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 8:24-4.1 - Materials for construction and repair

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Materials that are
				used in the construction of utensils and food-contact surfaces of equipment shall
				not allow the migration of deleterious substances or impart colors, odors, or tastes
				to food and under normal use conditions shall be safe; durable, corrosion-resistant,
				and nonabsorbent, sufficient in weight and thickness to withstand repeated
				warewashing; finished to have a smooth, easily cleanable surface; and resistant to
				pitting, chipping, crazing, scratching, scoring, distortion, and
				decomposition.
(b) Cast iron shall not
				be used for utensils or food-contact surfaces of equipment, except as specified
				below:
1. Cast iron may be used as a surface for
				cooking.
2. Cast iron may be used in
				utensils for serving food if the utensils are used only as part of an uninterrupted
				process from cooking through service.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 8:24-4.2 - Design and construction

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Equipment and
				utensils shall be designed and constructed to be durable and to retain their
				characteristic qualities under normal use conditions.
(b) Multiuse food-contact surfaces shall be:
1. Smooth;
2. Free of breaks, open seams, cracks, chips,
				pits, and similar imperfections;
3. Free
				of sharp internal angles, corners, and crevices;
4. Finished to have smooth welds and joints;
				and
5. Accessible for cleaning and
				inspection by one of the following methods:
i.
				Without being disassembled;
ii. By
				disassembling without the use of tools; 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. This paragraph does not
				apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage
				syrup lines or tubes.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 8:24-4.3 - Equipment, utensils, numbers and capacities

Current through Register Vol. 56, No. 14, July 15, 2024
(a) 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 N.J.A.C. 8:24-3,
				Food.
(b) Ventilation hood systems and
				devices shall be sufficient in number and capacity to prevent grease or condensation
				from collecting on walls and ceilings.
(c) If work clothes or linens are laundered on the
				premises, a mechanical clothes washer and dryer shall be provided and used, except
				that, if on-premises laundering is limited to wiping cloths intended to be used
				moist, or if wiping cloths are air-dried, a mechanical clothes washer and dryer need
				not be provided.
(d) A food-dispensing
				utensil shall be available for each container displayed at a consumer self-service
				unit such as a buffet or salad bar.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 8:24-4.4 - Equipment location and installation

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Except as specified
				in (b) below, cleaned and sanitized equipment, utensils, laundered linens, and
				single-service and single-use articles, or cabinets used for the storage of these
				items shall not be located:
1. In locker rooms;
				toilet rooms; garbage rooms; mechanical rooms; or
2. Under sewer lines that are not shielded to
				intercept potential drips; leaking water lines including leaking automatic fire
				sprinkler heads; lines on which water has condensed; open stairwells; or other
				sources of contamination.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 8:24-4.5 - Maintenance and operation

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Equipment and
				equipment components shall be maintained in a state of repair and condition that
				meets the requirements specified under
				8:24-4.1 and 4.2.
(b) 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.
(c)
				Surfaces such as cutting blocks and boards that are subject to scratching and
				scoring shall be resurfaced if they can no longer be effectively cleaned and
				sanitized, or discarded if they are not capable of being resurfaced.
(d) Utensils shall be maintained in a state of
				repair or condition that complies with the requirements specified under
				8:24-4.1 and 4.2 or shall be
				discarded.
(e) A retail food
				establishment without facilities for cleaning and sanitizing kitchenware and
				tableware shall provide only single-use kitchenware, single-service articles and
				single-use articles for use by food employees and single-service articles for use by
				consumers.
(f) The following applies to
				the use of single-service and single-use articles:
1. Single-service and single-use articles may not
				be reused; and
2. The bulk milk
				container dispensing tube shall be cut on the diagonal leaving no more than one inch
				protruding from the chilled dispensing head.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 8:24-4.6 - Cleaning of equipment and utensils

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Equipment
				food-contact surfaces and utensils shall be clean to sight and touch.
(b) The food-contact surfaces of cooking equipment
				and pans shall be kept free of encrusted grease deposits and other soil
				accumulations.
(c) Non food-contact
				surfaces of equipment shall be kept free of an accumulation of dust, dirt, food
				residue, and other debris.
(d) Equipment
				food-contact surfaces and utensils shall be cleaned:
1. Before each use with a different type of raw
				animal food such as beef, fish, lamb, pork, or poultry, except as specified in (e)
				below;
2. Each time there is a change
				from working with raw foods to working with ready-to-eat foods;
3. Between uses with raw fruits and vegetables and
				with potentially hazardous food;
4.
				Before using or storing a food temperature measuring device; and
5. At any time during the operation when
				contamination may have occurred.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 8:24-4.7 - Sanitization of equipment and utensils

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Equipment
				food-contact surfaces and utensils shall be sanitized.
(b) Utensils and food-contact surfaces of
				equipment shall be sanitized before use after cleaning.
(c) After being cleaned, equipment food-contact
				surfaces and utensils shall be sanitized in the following manner:
1. Hot water manual operations by immersion for at
				least 30 seconds and as specified under
				8:24-4.8(g);
2. Hot water mechanical operations by being cycled
				through equipment that is set up as specified under
				8:24-4.9(h), (j), and
				(
l
) and achieving a utensil surface temperature of 160 degrees
				Fahrenheit as measured by an irreversible registering temperature indicator;
				or
3. Chemical manual or mechanical
				operations, including the application of sanitizing chemicals by immersion, manual
				swabbing, brushing, or pressure spraying methods, using a solution as specified
				under 8:24-4.8(j)  by
				providing:
i. An exposure time of at least 10
				seconds for a chlorine solution specified under
				8:24-4.8(j)1;
ii. An exposure time of at least seven seconds for
				a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at
				least 100 degrees Fahrenheit or a pH of 8 or less and a temperature of at least 75
				degrees Fahrenheit;
iii. An exposure
				time of at least 30 seconds for other chemical sanitizing solutions; or
iv. An exposure time used in relationship with a
				combination of temperature, concentration, and pH that, when evaluated for efficacy,
				yields sanitization as defined in
				8:24-1.5.