reglab/statecodes huggingface dataset:
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 8:24-4.8 - Manual warewashing equipment

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Manual warewashing,
				sink compartment requirements shall include the following:
1. A sink with at least three compartments shall
				be provided for manually washing, rinsing, and sanitizing equipment and utensils,
				except as specified in (a)3 below.
2.
				Sink compartments shall be large enough to accommodate immersion of the largest
				equipment and utensils. If equipment or utensils are too large for the warewashing
				sink, a warewashing machine or alternative equipment as specified in (a)3 below
				shall be used.
3. Alternative manual
				warewashing equipment may be used when there are special cleaning needs or
				constraints, such as described in (a)2 above. Alternative manual warewashing
				equipment may include the following:
i.
				High-pressure detergent sprayers;
ii.
				Low- or line-pressure spray detergent foamers;
iii. Other task-specific cleaning
				equipment;
iv. Brushes or other
				implements;
v. Two-compartment sinks as
				specified under (a)4 and 5 below; or
vi.
				Receptacles that substitute for the compartments of a multi-compartment
				sink.
4. The Department or
				health authority with jurisdiction shall approve the operator's use of a
				two-compartment sink when the operator meets the following requirements:
i. The nature of warewashing shall be limited to
				batch operations for cleaning kitchenware such as between cutting one type of raw
				meat and another or cleanup at the end of a shift;
ii. The number of items to be cleaned shall be
				limited;
iii. The cleaning and
				sanitizing solutions shall be made up immediately before use and drained immediately
				after use; and
iv. A detergent-sanitizer
				shall be used to sanitize and shall be applied as specified under (m) below or a hot
				water sanitization immersion step may be used.
5. A two-compartment sink shall not be used for
				warewashing operations where cleaning and sanitizing solutions are used for a
				continuous or intermittent flow of kitchenware or tableware in an ongoing
				warewashing process.
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 8:24-4.9 - Mechanical warewashing equipment

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A warewashing
				machine shall be provided with an easily accessible and readable data plate affixed
				to the machine by the manufacturer that indicates the machine's design and operating
				specifications, including the following:
1.
				Temperatures required for washing, rinsing, and sanitizing;
2. Pressure required for the fresh water
				sanitizing rinse unless the machine is designed to use only a pumped sanitizing
				rinse; and
3. Conveyor speed for
				conveyor machines or cycle time for stationary rack machines.
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 8:24-4.10 - Laundering

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Clean linens shall
				be free from food residues and other soiling matter.
(b) Specifications for linens shall include the
				following:
1. Linens that do not come in direct
				contact with food shall be laundered between operations if they become wet, sticky,
				or visibly soiled;
2. Cloth gloves shall
				be laundered before being used with a different type of raw animal food such as
				beef, lamb, pork, and fish;
3. Linens
				and napkins that are used as specified under
				8:24-3.3 (
l
) and cloth
				napkins shall be laundered between each use;
4. Wet wiping cloths shall be laundered daily;
				and
5. Dry wiping cloths shall be
				laundered as necessary to prevent contamination of food and clean serving
				utensils.
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 8:24-4.11 - Protection of Clean Items

Current through Register Vol. 56, No. 14, July 15, 2024
(a) After cleaning and
				sanitizing, equipment and utensils:
1. Shall be
				air-dried or used after adequate draining as specified in Sanitizing Solutions
				21 CFR §
											178.1010(a) incorporated herein
				by reference, as amended and supplemented, before contact with food; and
2. Shall not be cloth dried.
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 8:24-4.12 - Vending machines

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Potentially
				hazardous food dispensed through a vending machine shall be in the package in which
				it was placed at the retail food establishment or food processing plant at which it
				was prepared.
(b) Condiments at a
				vending machine location shall be in individual packages or provided in dispensers
				that are filled at an approved location, such as the retail food establishment that
				provides food to the vending machine location, a food processing plant that is
				regulated by the agency that has jurisdiction over the operation, or a properly
				equipped facility that is located on the site of the vending machine
				location.
(c) The dispensing compartment
				of a vending machine including a machine that is designed to vend prepackaged snack
				food that is not potentially hazardous such as chips, party mixes, and pretzels
				shall be equipped with a self-closing door or cover if the machine is:
1. Located in an outside area that does not
				otherwise afford the protection of an enclosure against the rain, windblown debris,
				insects, rodents, and other contaminants that are present in the environment;
				or
2. Available for self-service during
				hours when it is not under the full-time supervision of a food employee.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 5 - WATER, PLUMBING, AND WASTE › Section 8:24-5.1 - Water

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Drinking water shall
				be obtained from an approved source that is:
1. A
				public water system that is constructed, maintained, and operated in accordance with
				the NJSDWA; or
2. A non-public water
				system that is constructed, maintained, and operated in accordance with the
				NJSDWA.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 5 - WATER, PLUMBING, AND WASTE › Section 8:24-5.2 - Plumbing system

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A plumbing system
				shall be:
1. Repaired in accordance with N.J.A.C.
				5:23, New Jersey Uniform Construction Code; and
2. Maintained in good repair.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 5 - WATER, PLUMBING, AND WASTE › Section 8:24-5.3 - Mobile water tank and mobile retail food establishment water tank

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Materials that are
				used in the construction of a mobile water tank, mobile retail food establishment
				water tank, and appurtenances shall be:
1.
				Safe;
2. Durable, corrosion-resistant,
				and nonabsorbent; and
3. Finished to
				have a smooth, easily cleanable surface.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 5 - WATER, PLUMBING, AND WASTE › Section 8:24-5.4 - Sewage, other liquid waste, and rainwater

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A sewage holding
				tank in a mobile retail food establishment shall be:
1. Sized 15 percent larger in capacity than the
				water supply tank; and
2. Sloped to a
				drain that is one inch in inner diameter or greater, equipped with a shut-off
				valve.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 5 - WATER, PLUMBING, AND WASTE › Section 8:24-5.5 - Refuse, recyclables, and returnables

Current through Register Vol. 56, No. 14, July 15, 2024
(a) If located within
				the retail food establishment, a storage area for refuse, recyclables, and
				returnables shall meet the requirements specified under N.J.A.C. 8:24-6.
(b) An outdoor storage surface for refuse,
				recyclables, and returnables shall be constructed of nonabsorbent material such as
				concrete or asphalt and shall be smooth, durable, and sloped to drain.
(c) If used, an outdoor enclosure for refuse,
				recyclables, and returnables shall be constructed of durable and cleanable
				materials.
(d) Receptacles and waste
				handling units for refuse, recyclables, and returnables and for use with materials
				containing food residue shall be durable, cleanable, insect-resistant,
				rodent-resistant, leakproof, and nonabsorbent, except that plastic bags and wet
				strength paper bags may be used to line receptacles for storage inside the retail
				food establishment, or within closed outside receptacles.
(e) Receptacles and waste handling units for
				refuse, recyclables, and returnables used with materials containing food residue and
				used outside the retail food establishment shall be designed and constructed to have
				tight-fitting lids, doors, or covers.
(f) Receptacles and waste handling units for
				refuse and recyclables such as an on-site compactor shall be installed so that
				accumulation of debris and insect and rodent attraction and harborage are minimized
				and effective cleaning is facilitated around and, if the unit is not installed flush
				with the base pad, under the unit.
(g)
				Requirements for storage areas, rooms, and receptacles, capacity and availability
				shall include the following:
1. An inside storage
				room and area and outside storage area and enclosure, and receptacles shall be of
				sufficient capacity to hold refuse, recyclables, and returnables that
				accumulate.
2. A receptacle shall be
				provided in each area of the retail food establishment or premises where refuse is
				generated or commonly discarded, or where recyclables or returnables are
				placed.
3. If disposable towels are used
				at handwashing sinks, a waste receptacle shall be located at each sink or group of
				adjacent sinks.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 6 - PHYSICAL FACILITIES › Section 8:24-6.1 - Materials for construction and repair

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Indoor surface
				characteristics shall include the following:
1.
				Except as specified in (a)2 below, materials for indoor floor, wall, and ceiling
				surfaces under conditions of normal use shall be:
i. Smooth, durable, and easily cleanable for areas
				where retail food establishment operations are conducted;
ii. Closely woven and easily cleanable carpet for
				carpeted areas; and
iii. Non-absorbent
				for areas subject to moisture such as food preparation areas, walk-in refrigerators,
				warewashing areas, toilet rooms, mobile retail food establishment servicing areas,
				and areas subject to flushing or spray cleaning methods.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 6 - PHYSICAL FACILITIES › Section 8:24-6.2 - Design, construction, and installation

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The floors, floor
				coverings, walls, wall coverings, and ceilings shall be designed, constructed, and
				installed so that they are smooth and easily cleanable, except as specified under
				(d) below and except that antislip floor coverings or applications may be used for
				safety reasons.
(b) Utility line
				requirements shall include the following:
1.
				Utility service lines and pipes shall not be unnecessarily exposed.
2. Exposed utility service lines and pipes shall
				be installed so they do not obstruct or prevent cleaning of the floors, walls, or
				ceilings.
3. Exposed horizontal utility
				service lines and pipes may not be installed on the floor.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 6 - PHYSICAL FACILITIES › Section 8:24-6.3 - Lighting, ventilation, and dressing areas

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Lighting intensity
				shall be:
1. At least 110 lux (10 foot candles) at
				a distance of 30 inches above the floor, in walk-in refrigeration units and dry food
				storage areas and in other areas and rooms during periods of cleaning;
2. At least 220 lux (20 foot candles):
i. At a surface where food is provided for
				consumer self-service such as buffets and salad bars or where fresh produce or
				packaged foods are sold or offered for consumption;
ii. Inside equipment such as reach-in and
				under-counter refrigerators; and
iii. At
				a distance of 30 inches above the floor in areas used for handwashing, warewashing,
				and equipment and utensil storage, and in toilet rooms; and
3. At least 540 lux (50 foot candles) at a surface
				where a food employee is working with food or working with utensils or equipment
				such as knives, slicers, grinders, or saws, where employee safety is a
				factor.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 6 - PHYSICAL FACILITIES › Section 8:24-6.4 - Segregation and location of distressed merchandise

Current through Register Vol. 56, No. 14, July 15, 2024
Products that are held by the operator for credit, redemption, or
				  return to the distributor, such as damaged, spoiled, or recalled products, shall be
				  segregated and held in designated areas that are separated from food, equipment,
				  utensils, linens, and 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 6 - PHYSICAL FACILITIES › Section 8:24-6.5 - Maintenance and operation

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The physical
				facilities shall be maintained in good repair.
(b) The physical facilities shall be cleaned as
				often as necessary to keep them clean. Cleaning shall be done during periods when
				the least amount of food is exposed such as after closing. This requirement does not
				apply to cleaning that is necessary due to a spill or other accident.
(c) Only dustless methods of cleaning shall be
				used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or
				sweeping using a broom and dust-arresting compounds, except that spills or drippage
				on floors that occur between normal floor cleaning times may be cleaned:
1. Without the use of dust-arresting compounds;
				and
2. In the case of liquid spills or
				drippage, with the use of a small amount of absorbent compound such as sawdust or
				diatomaceous earth applied immediately before spot cleaning.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 6 - PHYSICAL FACILITIES › Section 8:24-6.6 - Toilet facilities

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Each retail food
				establishment shall be provided with adequate, conveniently located toilet
				facilities accessible to the employees at all times.
(b) All new establishments shall provide toilets
				for the public in accordance with the requirements of N.J.A.C. 5:23, New Jersey
				Uniform Construction Code.
(c) Toilet
				facilities shall be installed in accordance with N.J.A.C. 5:23, New Jersey Uniform
				Construction Code.
(d) When a common
				toilet is used for employees and patrons, access shall not be through food
				preparation, food storage and utensils and equipment washing areas.
(e) Water closets and urinals shall be of a
				sanitary design and be cleanable.
(f) A
				toilet room located on the premises shall be completely enclosed and provided with a
				tight-fitting and self-closing door, except that this requirement does not apply to
				a toilet room that is located outside a retail food establishment and does not open
				directly into the retail food establishment such as a toilet room that is provided
				by the management of a shopping mall.
(g) Toilet room doors shall not be left open
				except during cleaning or maintenance.
(h) Toilet facilities, including toilet rooms and
				fixtures, shall be kept clean and in good repair, and free of objectionable odors.
				If vestibules are provided, they shall be kept in a clean condition and in good
				repair.
(i) A supply of toilet tissue
				shall be provided at each toilet at all times.
(j) Handwashing signs stating "Wash Hands Before
				Resuming Work" or words of similar meaning shall be posted conspicuously in all
				toilet rooms and at each separate sink facility in a retail food establishment. It
				is also recommended that a statement concerning disease transmission be included in
				the handwashing sign.
(k) Easily
				cleanable receptacles shall be provided for waste materials, and such receptacles in
				toilet rooms for women shall be covered. Such receptacles shall be emptied at least
				once a day, and more frequently when necessary to prevent excessive accumulation of
				waste material.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 6 - PHYSICAL FACILITIES › Section 8:24-6.7 - Handwashing facilities

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Handwashing
				facilities shall be adequate in size and number and shall be so located and
				maintained as to permit convenient and expeditious use by all employees.
(b) Handwashing facilities shall be constructed
				and maintained in accordance with N.J.A.C. 5:23, New Jersey Uniform Construction
				Code.
(c) Handwashing facilities shall
				be located within or immediately adjacent to all toilet rooms or
				vestibules.
(d) In all new
				establishments, and establishments which are extensively altered or change
				ownership, employee handwashing facilities shall also be located within the area
				where food is prepared.
(e) A
				handwashing sink shall be equipped to provide water at a temperature range of
				between 90 degrees Fahrenheit and 110 degrees Fahrenheit through a mixing valve or
				combination faucet.
(f) A steam-mixing
				valve shall not be used at a handwashing sink.
(g) A self-closing, slow-closing, or metering
				faucet shall provide a flow of water for at least 15 seconds without the need to
				reactivate the faucet.
(h) The
				Department or health authority with jurisdiction shall approve the operator's
				substitution of automatic handwashing facilities for handwashing sinks in a retail
				food establishment that already has at least one handwashing sink, if the automatic
				handwashing facilities comply with the following requirements:
i. The automatic handwashing facility shall be
				capable of removing the types of soils encountered in the food operations involved;
				and
ii. The automatic handwashing
				facility shall be installed in accordance with manufacturer's
				instructions.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 7 - POISONOUS OR TOXIC MATERIALS › Section 8:24-7.1 - Labeling and identification

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Containers of
				poisonous or toxic materials and personal care items shall bear a legible
				manufacturer's label.
(b) Working
				containers used for storing poisonous or toxic materials, such as cleaners and
				sanitizers taken from bulk supplies, shall be clearly and individually identified
				with the common name of the material.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 7 - POISONOUS OR TOXIC MATERIALS › Section 8:24-7.2 - Operational supplies and applications

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Poisonous or toxic
				materials shall be stored in the following manner so that they cannot contaminate
				food, equipment, utensils, linens, and single-service and single-use articles:
1. Separating the poisonous or toxic materials by
				spacing or partitioning; and
2. Locating
				the poisonous or toxic materials in an area that is not above food, equipment,
				utensils, linens, and single-service and single-use articles. This paragraph does
				not apply to equipment and utensil cleaners and sanitizers that are stored in
				warewashing areas for availability and convenience if the materials are stored to
				prevent contamination of food, equipment, utensils, linens, and single-service and
				single-use articles.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 7 - POISONOUS OR TOXIC MATERIALS › Section 8:24-7.3 - Stock and retail sale

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Poisonous or toxic
				materials shall be stored and displayed for retail sale by the following means so
				that they cannot contaminate food, equipment, utensils, linens, and single-service
				and single-use articles:
1. Separating the
				poisonous or toxic materials by spacing or partitioning; and
2. Locating the poisonous or toxic materials in an
				area that is not above food, equipment, utensils, linens, and 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 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.1 - Legal authority

Current through Register Vol. 56, No. 14, July 15, 2024
All retail food establishments shall be operated in compliance
				  with the provisions of this chapter and Title 24, Revised Statutes of New
				  Jersey.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.2 - Inspection of retail food establishments

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The Department or
				health authority shall inspect every retail food establishment as often as it deems
				necessary.
(b) The person operating a
				retail food establishment shall permit access by representatives of the Department
				or health authority to all parts of the establishment.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.3 - Examination of records

Current through Register Vol. 56, No. 14, July 15, 2024
Upon request, the Department or health authority shall be
				  permitted to examine the health and sanitary records of a retail food establishment
				  to obtain information pertaining to food and supplies purchased, received or used
				  and persons employed.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.4 - Examination and condemnation of unwholesome, contaminated or adulterated food and drink

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The Department or
				health authority may take and examine samples of food, drink and other substances as
				often as it deems necessary for the detection of unwholesomeness, adulteration or
				contamination.
(b) At the time such
				samples are taken, a receipt shall be delivered to the person in charge of the
				retail food establishment.
(c) The
				Department or health authority may forbid the sale or use of any food or drink which
				is, or is suspected of being, unwholesome, adulterated or contaminated as defined by
				24:5-8.
(d) The Department or health authority may forbid
				the use of any equipment or utensils which have not been properly
				sanitized.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.5 - Retail food establishments outside jurisdiction

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Food from a retail
				food establishment outside the jurisdiction of the Department or health authority
				shall not be sold or otherwise distributed if adulterated or misbranded.
(b) Determination of whether food is adulterated
				or misbranded shall be based upon the provisions of
				24:5-8 and
				24:5-17.
(c) The Department or health authority may accept
				and rely upon reports from other government officials responsible for administration
				of laws relating to public health and food and drugs as an aid to it in determining
				compliance with this section.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.6 - Emergency occurrences

Current through Register Vol. 56, No. 14, July 15, 2024
The operator or person in charge shall immediately take necessary
				  remedial action and notify the health authority if an imminent health hazard may
				  exist because of an emergency such as a fire, flood, extended interruption of
				  electrical or water service, sewage backup, misuse of poisonous or toxic materials,
				  onset of an apparent foodborne illness outbreak, gross insanitary occurrence or
				  condition, or other circumstance that may endanger public health, except that the
				  person in charge need not discontinue operations in an area of the establishment
				  that is unaffected by the imminent health hazard.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.7 - Salvaged foods

Current through Register Vol. 56, No. 14, July 15, 2024
Only those salvaged foods which comply with N.J.A.C. 8:21-11,
				  Dented Cans: Salvaged or Distressed Foods, Alcohol and Nonalcoholic Beverages and
				  Industrial Mishandling, may be used or offered for sale.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.8 - Closure for infection

Current through Register Vol. 56, No. 14, July 15, 2024
(a) When the Department
				or health authority has reason to suspect that any retail food establishment is or
				may be a source of foodborne infection, it shall advise the owner, manager or
				employees thereof accordingly and order appropriate action to be taken which will
				eliminate the source of infection.
(b)
				In the event that such action is not taken immediately, the Department or health
				authority may cause an order to be issued requiring the establishment to be closed
				in order to protect the public health.
(c) The order in (b) above will provide the
				alleged violator an opportunity to be heard within a reasonable time not to exceed
				15 days while the order remains in effect.
(d) The Department or health authority which
				suspects that an employee of any retail food establishment is ill or infected with a
				disease which may be transmitted through food, or that the employee may be a carrier
				of a disease which may be transmitted through food, may order him or her to leave
				the establishment and refrain from returning to work in or about such establishment
				and order the employer to prohibit such employee from returning to work, until
				permission is granted to return by the Department or health authority.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.9 - Penalties

Current through Register Vol. 56, No. 14, July 15, 2024
Any person who shall violate any provision of this chapter or who
				  shall refuse to comply with a lawful order or direction of the Department or health
				  authority, shall be liable for penalties as provided by
				  26:1A-10 or an injunctive action as
				  provided by law, or both.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.10 - Report of inspections

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Whenever a health
				authority makes an inspection of a retail food establishment, the findings shall be
				recorded on an inspection report form. The inspection report form shall identify in
				a narrative form the violations of this chapter and shall be cross-referenced to the
				section of the chapter being violated.
(b) The health authority shall present the
				inspection report form to the owner, person in charge, or in their absence, any
				employee of the establishment at the completion of each inspection.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.11 - Evaluation of reports

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Immediately upon the
				conclusion of the inspection, the health authority shall issue an evaluation placard
				of the establishment and leave the original copy of the inspection report form with
				the person in charge or as set forth in
				8:24-8.10(b). The
				evaluation placard shall identify that the establishment is one of the following:
1. "Satisfactory": The establishment is found to
				be operating in substantial compliance with this chapter and food service personnel
				have demonstrated that they are aware of and are practicing sanitation and food
				safety principles as outlined in this chapter;
2. "Conditionally Satisfactory": At the time of
				the inspection the establishment was found not to be operating in substantial
				compliance with this chapter and was in violation of one or more provisions of this
				chapter. Due to the nature of these violations, a reinspection shall be scheduled.
				The reinspection shall be conducted at an unannounced time. A full inspection shall
				be conducted. Opportunity for reinspection shall be offered within a reasonable time
				and shall be determined by the nature of the violation; or
3. "Unsatisfactory": Whenever a retail food
				establishment is operating in violation of this chapter, with one or more violations
				that constitute gross insanitary or unsafe conditions, which pose an imminent health
				hazard, the health authority shall issue an unsatisfactory evaluation. The health
				authority shall immediately request the person in charge to voluntarily cease
				operation until it is shown on reinspection that conditions which warrant an
				unsatisfactory evaluation no longer exists. The health authority shall institute
				necessary measures provided by law to assure that the establishment does not prepare
				or serve food until the establishment is reevaluated. These measures may include
				embargo, condemnation and injunctive relief.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.12 - Public posting of inspection reports

Current through Register Vol. 56, No. 14, July 15, 2024
The operator of every retail food establishment shall post the
				  evaluation placard of the most recent evaluation made by the health authority. The
				  evaluation placard shall be posted immediately in a conspicuous place near the
				  public entrance of the establishment in such a manner that the public may view the
				  placard.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.13 - Public availability of inspection records

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The most recent
				inspection report shall be maintained by the operator of each retail food
				establishment on the premises for review by the public, upon request. Inspection
				reports shall be maintained on the premises for review for a minimum of two
				years.
(b) Records of inspections of
				retail food establishments maintained by the health authority shall be made
				available to the public upon request.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 8 - ENFORCEMENT PROVISIONS › Section 8:24-8.14 - Interpretations

Current through Register Vol. 56, No. 14, July 15, 2024
For the purpose of uniform enforcement, the Department, at its
				  discretion, will issue statements regarding the interpretation of portions of this
				  chapter. The interpretations shall be regarded by local health authorities as
				  statements of Statewide policy regarding the interpretation 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 9 - REVIEW OF PLANS › Section 8:24-9.1 - Plan submission and approval

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A permit applicant
				or operator shall submit to the health authority properly prepared plans and
				specifications for review and approval before:
1.
				The construction of a retail food establishment;
2. The conversion of an existing structure for use
				as a retail food establishment; or
3.
				The remodeling of a retail food establishment or a change of type of retail food
				establishment or food operation if the health authority determines that plans and
				specifications are necessary to ensure compliance with these rules.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 9 - REVIEW OF PLANS › Section 8:24-9.2 - Pre-operational inspection

Current through Register Vol. 56, No. 14, July 15, 2024
Whenever plans and specifications are required by
				  8:24-9.1 to be submitted to the health
				  authority, the health authority shall inspect the retail food establishment prior to
				  the start of operations, to determine compliance with the requirements 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 10 - ADDITIONAL REQUIREMENTS › Section 8:24-10.1 - Choking prevention posters

Current through Register Vol. 56, No. 14, July 15, 2024
Choking prevention posters shall be conspicuously displayed in
				  restaurants as defined and required by
				  26:3E-1 and
				  26:3E-2.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 10 - ADDITIONAL REQUIREMENTS › Section 8:24-10.2 - Smoking in restaurants and food stores

Current through Register Vol. 56, No. 14, July 15, 2024
All retail food establishments shall comply with the New Jersey
				  Smoke-Free Air Act, as applicable, at
				  26:3D-55 through 3D-64 and the rules
				  promulgated thereunder.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 11 - COTTAGE FOOD OPERATOR PERMIT › Section 8:24-11.1 - Requirement and procedure to obtain a Cottage Food Operator Permit

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A person or entity that engages in the
				production, distribution, and/or sale of food to consumers shall:
1. Have a Cottage Food Operator Permit;
				or
2. Comply with applicable laws to
				retail food establishments.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 11 - COTTAGE FOOD OPERATOR PERMIT › Section 8:24-11.2 - Authorized cottage food operator activity

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A
				Cottage Food Operator Permit authorizes a holder thereof:
1. To produce cottage food products in the private
				kitchen of the operator's residence and at no other location; and
2. Subject to N.J.A.C. 8:24-11.5, to distribute
				cottage food products to consumers thereof without being subject to initial or
				periodic inspection by a health authority and other requirements applicable to
				retail food establishments pursuant to this chapter and the Public Health Practice
				Standards of Performance for Local Boards of Health in New Jersey at N.J.A.C. 8:52,
				other than as specified in this subchapter.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 11 - COTTAGE FOOD OPERATOR PERMIT › Section 8:24-11.3 - Prohibited cottage food operator activity

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A
				cottage food operator shall not deliver or relinquish cottage food products:
1. At a location other than:
i. The home of the cottage food operator, but not
				for onsite consumption;
ii. The home of
				the consumer, provided the home is in New Jersey;
iii. A New Jersey farmers' market or farm
				stand;
iv. To consumers, at a New Jersey
				temporary retail food establishment; or
v. In New Jersey, to the consumer, provided
				applicable law does not otherwise prohibit the delivery or relinquishment at the
				location;
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 11 - COTTAGE FOOD OPERATOR PERMIT › Section 8:24-11.4 - Cottage food point-of-sale notice, packaging, and labeling

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A cottage food operator shall make available
				for inspection, on request, the operator's permit if the point of sale is the
				residence of the operator or the consumer.
(b) If the point of sale is a location other than
				the residence of the operator or the consumer, the operator shall place at the point
				of sale, on conspicuous and unobstructed display, the cottage food permit and a
				placard that states, "This food is prepared pursuant to N.J.A.C. 8:2411 in a home
				kitchen that has not been inspected by the Department of Health."
(c) A cottage food operator shall affix one or
				more labels or tags on cottage food that collectively state at least the following:
1. The common name of the cottage food
				product;
2. The cottage food product
				ingredients in descending order of predominance by weight;
3. If the cottage food product contains a major
				food allergen, the word, "Contains" followed by a list of the major food allergens
				that the cottage food product contains;
4. The cottage food operator's name, business
				name, and Cottage Food Operator Permit number;
5. The name of the municipality in which the
				cottage food operator prepares the cottage food product, which shall be the same as
				the municipality that appears of record with the Department as the cottage food
				operator's residence, followed by either "New Jersey" or "NJ"; and
6. The statement, "This food is prepared pursuant
				to N.J.A.C. 8:24-11in a home kitchen that has not been inspected by the Department
				of 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 11 - COTTAGE FOOD OPERATOR PERMIT › Section 8:24-11.5 - Health authority's right of access

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Pursuant to
				N.J.S.A. 24:1-1et seq.,
				especially 24:2-1 et seq., and 24:3-1 et seq., and 26:1A-1 et seq., especially
				26:1A-16, 17, 18, and 19, a health authority is authorized to enter upon, examine,
				and survey any premises, including the home kitchen of a cottage food operator, and
				things thereof, including materials, equipment, books, and records:
1. To enforce or confirm compliance with any
				health law or other law under the official's jurisdiction; and/or
2. To investigate complaints associated with
				cottage food products, such as contamination, foodborne illness, misbranding, or
				adulteration.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 11 - COTTAGE FOOD OPERATOR PERMIT › Section 8:24-11.6 - Application fees; permit duration; permit renewal

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The fee to apply for a Cottage Food Operator
				Permit is $ 100.00.
(b) A Cottage Food
				Operator Permit is valid for two years from date of issuance.
(c) The fee to apply for renewal of a Cottage Food
				Operator Permit is $ 100.00.
(d) To
				prevent permit lapse, a cottage food operator permittee should submit an application
				for permit renewal by no later than 45 days before the expiration of the permit that
				is in effect.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 11 - COTTAGE FOOD OPERATOR PERMIT › Section 8:24-11.7 - Suspension, revocation, and/or denial of issuance or renewal of a permit; monetary penalties

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A person or
				entity that violates any provision of this chapter or refuses to comply with a
				lawful order or direction of a health authority is liable for penalties as provided
				by
				N.J.S.A. 24:17-1et seq., and
				26:1A-10, and/or injunctive action as provided by law.
(b) The Department may impose a monetary penalty
				pursuant to
				N.J.S.A. 24:17-1et seq., and
				26:1A-10, and/or suspend, revoke, and/or refuse to issue or renew, a Cottage Food
				Operator Permit, if the applicant or permit holder fails to comply with applicable
				provisions of this subchapter, Titles 24 and 26 of the Revised Statutes of New
				Jersey, and/or any other applicable rules or statutes, and/or if a health authority
				determines that the applicant or permit holder poses a threat to public health,
				safety, or welfare.
1. The Department shall provide
				the applicant or permit holder notice of the monetary penalty, suspension,
				revocation, or denial of issuance or renewal, of a permit, and the reason for the
				action taken.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 11 - COTTAGE FOOD OPERATOR PERMIT › Section 8:24-11.8 - Hearing on enforcement actions

Current through Register Vol. 56, No. 14, July 15, 2024
(a) When the
				Department summarily suspends the permit of a cottage food operator, the operator
				maintains the right to petition the Commissioner of the Department for emergency
				relief.
1. To request emergency relief, the
				cottage food operator must submit to the Department, within 30 days from the date of
				the notice of summary suspension, a request in writing accompanied by a response to
				the notice of summary suspension.
i. Failure to
				submit a request for emergency relief within 30 days from the date of the notice of
				summary suspension shall result in the cottage food operator's forfeiture of all
				rights to emergency relief.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS › Subchapter 11 - COTTAGE FOOD OPERATOR PERMIT › Appendix A

Current through Register Vol. 56, No. 14, July 15, 2024
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New Jersey Administrative Code › Title 8 - HEALTH › Chapter 25 - NEW JERSEY YOUTH CAMP SAFETY STANDARDS › Subchapter 1 - GENERAL PROVISIONS › Section 8:25-1.1 - Purpose

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The purpose of this
				chapter is to:
1. Implement the New Jersey Youth
				Camp Safety Act at
				26:12-1 et seq. ( P.L. 1973, c.
				375);
2. Set forth the standards
				necessary to promote, protect, and safeguard the health and well being of the youth
				who attend a youth camp; and
3.
				Establish the minimum standards with which each youth camp shall comply in order to
				receive and maintain a certificate of approval from the Department.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 25 - NEW JERSEY YOUTH CAMP SAFETY STANDARDS › Subchapter 1 - GENERAL PROVISIONS › Section 8:25-1.2 - Scope

Current through Register Vol. 56, No. 14, July 15, 2024
(a) This chapter applies
				to all private youth camps operating in New Jersey.
(b) This chapter establishes requirements for
				youth camps regarding the certificate of approval, administration, sanitation,
				health, safety, and operations.
(c) This
				chapter also covers enforcement procedures applicable to each youth camp that fails
				to meet the standards established in the Act and this chapter.