reglab/statecodes huggingface dataset:
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-18 - Juice treated

Current through Vol. 41, No. 20, July 1, 2024
(a) Pre-packaged
				juice shall:
(1) Be obtained from a processor
				with a HACCP system as specified in 21 CFR Part 120 Hazard Analysis and
				Critical Control (HACCP) Systems; and
(2) Be obtained pasteurized or otherwise
				treated to attain a five(5)-log reduction of the most resistant microorganism
				of public health significance as specified in 21 CFR Part 120.24 Process
				Controls.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-19 - Molluscan shellfish, original container

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified in (b) through (d) of
				this Section, molluscan shellfish may not be removed from the container in
				which they are received other than immediately before sale or preparation for
				service.
(b) For display purposes,
				shellstock may be removed from the container in which they are received,
				displayed on drained ice, or held in a display container, and a quantity
				specified by a consumer may be removed from the display or display container
				and provided to the consumer if:
(1) The
				source of the shellstock on display is identified as specified under OAC
				310:257-5-16
				and recorded as specified under OAC
				310:257-5-20;
				and
(2) The shellstock are
				protected from contamination.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-20 - Shellstock, maintaining identification

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified under (c)(2) of this
				Section, shellstock tags or labels shall remain attached to the container in
				which the shellstock are received until the container is empty.
(b) The date when the last shellstock from
				the container is sold or served shall be recorded on the tag or
				label.
(c) The identity of the
				source of shellstock that are sold or served shall be maintained by retaining
				shellstock tags or labels for ninety (90) calendar days from the date that is
				recorded on the tag or label, as specified under (b) of this Section, by:
(1) Using an approved record keeping system
				that keeps the tags or labels in chronological order correlated to the date
				that is recorded on the tag or label, as specified under (b) of this Section;
				and
(2) If shellstock are removed
				from their tagged or labeled container:
(A)
				Preserving source identification by using a record keeping system as specified
				under (c)(1) of this Section, and
(B) Ensuring that shellstock from one tagged
				or labeled container are not commingled with shellstock from another container
				with different certification numbers, different harvest dates, or different
				growing areas as identified on the tag or label before being ordered by the
				consumer.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-21 - Preventing contamination from hands

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Food employees shall wash their hands as specified under OAC
				310:257-3-10.
(b) Except when washing fruits and vegetables
				as specified in OAC
				310:257-5-27
				or (d) of this Section, food employees shall 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. This does not
				apply to a food employee that contacts exposed, ready-to-eat food with bare
				hands at a time the ready-to-eat food is being added as an ingredient to food
				that:
(1) Contains a raw animal food and is to
				be cooked in the food establishment to heat all parts of the food to the
				minimum temperature as specified in OAC
				310:257-5-46 or
				OAC
				310:257-5-47;
				or
(2) Does not contain a raw
				animal food but is to be cooked in the food establishment to heat all parts of
				the food to a temperature of at least 63°C (145°F).
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-22 - Preventing contamination when tasting

Current through Vol. 41, No. 20, July 1, 2024
A food employee may not use a utensil more than once to taste
				  food that is to be sold or served.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-23 - Packaged and unpackaged food-separation, packaging, and segregation

Current through Vol. 41, No. 20, July 1, 2024
(a) Food shall be protected from cross
				contamination by:
(1) Except as specified in
				(c) of this Section, separating raw animal foods during storage, preparation,
				holding, and display from:
(A) Raw
				ready-to-eat food including other raw animal food such as fish for sushi or
				molluscan shellfish, or other raw ready-to-eat food such as fruits and
				vegetables; and
(B) Cooked
				ready-to-eat food; and
(C) Fruits
				and vegetables before they are washed.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-24 - Food storage containers, identified with common name of food

Current through Vol. 41, No. 20, July 1, 2024
Except for containers holding food that can be readily and
				  unmistakably recognized such as dry pasta, working containers holding food or
				  food ingredients that are removed from their original packages for use in the
				  food establishment, such as cooking oils, flour, herbs, potato flakes, salt,
				  spices, and sugar, shall be identified with the common name of the
				  food.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-25 - Pasteurized eggs, substitute for raw eggs for certain recipes

Current through Vol. 41, No. 20, July 1, 2024
Pasteurized eggs or egg products shall be substituted for raw
				  eggs in the preparation of foods such as Caesar salad, hollandaise or
				  Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and
				  egg-fortified beverages that are not:
(1) Cooked as specified under OAC
				310:257-5-46(a)(1)
				or OAC
				310:257-5-46(a)(2);
				or
(2) Included in OAC
				310:257-5-46(d).
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-26 - Protection from unapproved additives

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Food shall be protected from contamination that may result from the addition
				of, as specified in OAC
				310:257-5-10:
(1) Unsafe or unapproved food or color
				additives; and
(2) Unsafe or
				unapproved levels of approved food and color additives.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-27 - Washing fruits and vegetables

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Except as specified in (b) of this section and except for whole, uncut, raw
				fruits and vegetables that are intended for washing by the consumer before
				consumption, raw fruits and vegetables shall be thoroughly washed in water to
				remove soil and other contaminants before being cut, combined with other
				ingredients, cooked, served, or offered for human consumption in ready-to-eat
				form.
(b) Fruits and vegetables may
				be washed by using chemicals as specified under OAC
				310:257-13-8.
(c) Devices used for on-site generation of
				chemicals meeting the requirements specified in
				21
				CFR Section 173.315, chemicals used in the
				washing or to assist in the peeling of fruits and vegetables, for the washing
				of raw, whole fruits and vegetables shall be used in accordance with the
				manufacturer's instructions.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-28 - Ice used as exterior coolant, prohibited as ingredient

Current through Vol. 41, No. 20, July 1, 2024
After use as a medium for cooling the exterior surfaces of
				  food such as melons or fish, packaged foods such as canned beverages, or
				  cooling coils and tubes of equipment, ice shall not be used as
				  food.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-29 - Storage or display of food in contact with water or ice

Current through Vol. 41, No. 20, July 1, 2024
(a) Packaged food shall not be stored in
				direct contact with ice or water if the food is subject to the entry of water
				because of the nature of its packaging, wrapping, or container or its
				positioning in the ice or water, except that canned and bottled beverages may
				be stored in self draining ice.
(b)
				Except as specified in (c) and (d) of this Section, unpackaged food may not be
				stored in direct contact with undrained ice.
(c) Whole, raw fruits or vegetables; cut, raw
				vegetables such as celery or carrot sticks or cut potatoes; and tofu may be
				immersed in ice or water.
(d) Raw
				poultry and raw fish that are received immersed in ice in shipping containers
				may remain in that condition while in storage awaiting preparation, display,
				service, or sale.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-30 - Food contact with equipment and utensils

Current through Vol. 41, No. 20, July 1, 2024
Food shall only contact surfaces of:
(1) Equipment and utensils that are cleaned
				as specified under OAC
				310:257-7-82
				through OAC
				310:257-7-91
				of this Chapter and sanitized as specified under OAC
				310:257-7-93
				through OAC
				310:257-7-95
				of this Chapter;
(2) Single service
				and single-use articles; or
(3)
				Linens, such as cloth napkins, as specified under OAC
				310:257-5-32
				that are laundered as specified under OAC
				310:257-7-96 through
				100.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-31 - In-use utensils, between-use storage

Current through Vol. 41, No. 20, July 1, 2024
During pauses in food preparation or dispensing, food
				  preparation and dispensing utensils shall be stored:
(1) Except as specified under (2) of this
				Section, in the food with their handles above the top of the food and the
				container;
(2) In food that is not
				Time/Temperature Control for Safety Food with their handles above the top of
				the food within containers or equipment that can be closed, such as bins of
				sugar, flour, or cinnamon;
(3) On a
				clean portion of the food preparation table or cooking equipment only if the
				in-use utensil and the food-contact surface of the food preparation table or
				cooking equipment are cleaned and sanitized at a frequency specified under OAC
				310:257-7-83
				and OAC 310-257-7-94;
(4) In
				running water of sufficient velocity to flush particulates to the drain, if
				used with moist food such as ice cream or mashed potatoes;
(5) In a clean, protected location if the
				utensils, such as ice scoops, are used only with a food that is not
				Time/Temperature Control for Safety Food; or
(6) In a container of water if the water is
				maintained at a temperature of at least 57°C (135°F) and the container
				is cleaned at a frequency specified under OAC
				310:257-7-83(d)(7).
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-32 - Linens and napkins, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Linens, such as cloth napkins, may not be used in contact
				  with food unless they are used to line a container for the service of foods and
				  the linens and napkins are replaced each time the container is refilled for a
				  new consumer.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-33 - Wiping cloths, use limitation

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Cloths in use for wiping food spills from tableware and carry out containers
				that occur as food is being served shall be:
(1) Maintained dry; and
(2) Used for no other
				purpose.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-34 - Gloves, use limitation

Current through Vol. 41, No. 20, July 1, 2024
(a) If used,
				single-use gloves shall be used for only one task such as working with
				ready-to-eat food or with raw animal food, used for no other purpose, and
				discarded when damaged or soiled, or when interruptions occur in the
				operation.
(b) Except as specified
				in (c) of this Section, slash-resistant gloves that are used to protect the
				hands during operations requiring cutting shall be used in direct contact only
				with food that is subsequently cooked as specified under OAC
				310:257-5-46
				through OAC
				310:257-5-48.1
				such as frozen food or a primal cut of meat.
(c) Slash-resistant gloves may be used with
				ready-to-eat food that will not be subsequently cooked if the slash-resistant
				gloves have a smooth, durable, and nonabsorbent outer surface; or if the
				slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove,
				or a single-use glove.
(d) Cloth
				gloves may not be used in direct contact with food unless the food is
				subsequently cooked as required under OAC
				310:257-5-46
				through OAC
				310:257-5-48.1
				such as frozen food or a primal cut of meat.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-35 - Using clean tableware for second portions and refills

Current through Vol. 41, No. 20, July 1, 2024
(a) Except for refilling a consumer's
				drinking cup or container without contact between the pouring utensil and the
				lip-contact area of the drinking cup or container, food employees may not use
				tableware, including single-service articles, soiled by the consumer, to
				provide second portions or refills.
(b) Except as specified in (c) of this
				Section, self-service consumers may not be allowed to use soiled tableware,
				including single-service articles, to obtain additional food from the display
				and serving equipment. This Section shall be deemed to be met if clean
				tableware is provided at self-service areas and signage is prominently posted
				that reads in substance: "Oklahoma State Department of Health Rules require the
				use of clean tableware to get refills."
(c) Drinking cups and containers may be
				reused by self-service consumers if refilling is a contamination-free process
				as specified under OAC
				310:257-7-28(1),(2),
				and (4).
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-36 - Refilling returnables

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				provided in paragraphs (b) through (e) of this section, empty containers
				returned to a food establishment for cleaning and refilling with food shall be
				cleaned and refilled in a regulated food establishment.
(b) Take-home food containers returned to a
				food establishment may be refilled at a food establishment with food, if the
				food container is:
(1) Designed and
				constructed for reuse and in accordance with the requirements specified under
				OAC
				310:257-7-1
				through
				310:257-7-15;
(2) A container that was initially provided
				by the food establishment to the consumer, either empty or filled with food by
				the food establishment, for the purpose of being returned for reuse;
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-37 - Food storage

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				specified in (b) and (c) of this Section, food shall be protected from
				contamination by storing the food:
(1) In a
				clean, dry location;
(2) Where it
				is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the
				floor.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-38 - Food storage, prohibited areas

Current through Vol. 41, No. 20, July 1, 2024
Food may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In dressing rooms;
(4) In garbage rooms;
(5) In mechanical rooms;
(6) Under sewer lines that are not shielded
				to intercept potential drips;
(7)
				Under leaking water lines, including leaking automatic fire sprinkler heads, or
				under lines on which water has condensed;
(8) Under open stairwells; or
(9) Under other sources of
				contamination.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-39 - Vended Time/Temperature Control for Safety Food, original container

Current through Vol. 41, No. 20, July 1, 2024
Time/Temperature Control for Safety Food dispensed through a
				  vending machine shall be in the package in which it was placed at the food
				  establishment or food processing plant at which it was
				  prepared.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-40 - Food preparation

Current through Vol. 41, No. 20, July 1, 2024
During preparation, unpackaged food shall be protected from
				  environmental sources of contamination.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-41 - Food display

Current through Vol. 41, No. 20, July 1, 2024
Except for nuts in the shell and whole, raw fruits and
				  vegetables that are intended for hulling, peeling, or washing by the consumer
				  before consumption, food on display shall be protected from contamination by
				  the use of packaging; counter, service line, or salad bar food guards; display
				  cases; or other effective means.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-42 - Condiments, protection

Current through Vol. 41, No. 20, July 1, 2024
(a) Condiments
				shall be protected from contamination by being kept in dispensers that are
				designed to provide protection, protected food displays provided with the
				proper utensils, original containers designed for dispensing, or individual
				packages or portions.
(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
				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.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-43 - Consumer self-service operations

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may
				not be offered for consumer self-service. This paragraph does not apply to:
(1) Consumer self-service of ready-to-eat
				foods at buffets or salad bars that serve foods such as sushi or raw
				shellfish;
(2) Ready-to-cook
				individual portions for immediate cooking and consumption on the premises such
				as consumer-cooked meats or consumer-selected ingredients for Mongolian
				barbecue; or
(3) Raw, frozen,
				shell-on shrimp or lobster.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-44 - Returned food and re-service of food

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified in (b) of this
				Section, after being served or sold and in the possession of a consumer, food
				that is unused or returned by the consumer may not be offered as food for human
				consumption.
(b) Except as
				specified under OAC
				310:257-5-71(8),
				a container of food that is not Time/Temperature Control for Safety Food may be
				re-served from one consumer to another if:
(1) The food is dispensed so that it is
				protected from contamination and the container is closed between uses, such as
				a narrow-neck bottle containing catsup, steak sauce, or wine; or
(2) The food, such as crackers, salt, or
				pepper, is in an unopened original package and is maintained in sound
				condition.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-45 - Miscellaneous sources of contamination

Current through Vol. 41, No. 20, July 1, 2024
Food shall be protected from contamination that may result
				  from a factor or source not specified under OAC
				  310:257-5-21
				  through OAC
				  310:257-5-44.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-46 - Raw animal foods

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				specified under (b), (c), and (d) of this Section, raw animal foods such as
				eggs, fish, meat, poultry, and foods containing these raw animal foods, shall
				be cooked to heat all parts of the food to a temperature and for a time that
				complies with one of the following methods based on the food that is being
				cooked:
(1) 63°C (145°F) or above for
				fifteen (15) seconds for:
(A) Raw eggs that
				are broken and prepared in response to a consumer's order and for immediate
				service, and
(B) Except as
				specified under (a)(2), (a)(3), (b) and (c) of this Section, fish and intact
				meat including game animals commercially raised for food as specified under OAC
				310:257-5-8 and game
				animals under a voluntary inspection program as specified under OAC
				310:257-5-8;
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-47 - Microwave cooking

Current through Vol. 41, No. 20, July 1, 2024
Raw animal foods cooked in a microwave oven shall be:
(1) Rotated or stirred throughout or midway
				during cooking to compensate for uneven distribution of heat;
(2) Covered to retain surface
				moisture;
(3) Heated to a
				temperature of at least 74oC
				(165oF) in all parts of the food; and
(4) Allowed to stand covered for 2 minutes
				after cooking to obtain temperature equilibrium.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-48 - Plant food cooking for hot holding

Current through Vol. 41, No. 20, July 1, 2024
Plant foods that are cooked for hot holding shall be cooked
				  to a temperature of 57°C (135°F).
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-48.1 - Non-Continuous Cooking of Raw Animal

Current through Vol. 41, No. 20, July 1, 2024
Raw animal foods that are cooked using a non-continuous
				  cooking process shall be:
(1) Subject
				to an initial heating process that is no longer than sixty (60) minutes in
				duration;
(2) Immediately after
				initial heating, cooled according to the time and temperature parameters
				specified for cooked Time/Temperature Control for Safety Food under OAC
				310:257-5-57(a);
(3) After cooling, held frozen or cold, as
				specified for Time/Temperature Control for Safety Food under OAC
				310:257-5-59(a)(2);
(4) Prior to sale or service, cooked using a
				process that heats all parts of the food to a temperature and for a time
				specified under OAC
				310:257-5-46(a) through
				(c);
(5) Cooled according to the time and
				temperature parameters specified for cooked Time/Temperature Control for Safety
				Food under OAC
				310:257-5-57(a)
				if not either hot held as specified under OAC
				310:257-5-59(a),
				served immediately, or held using time as a public health control as specified
				under OAC
				310:257-5-62
				after complete cooking; and
(6)
				Prepared and stored according to written procedures that:
(A) Have obtained prior approval from the
				Department;
(B) Are maintained in
				the food establishment and are available to the Department upon
				request;
(C) Describe how the
				requirements specified under (a) through (e) of this Section are to be
				monitored and documented by the license holder and the corrective actions to be
				taken if the requirements are not met;
(D) Describe how the foods, after initial
				heating, but prior to complete cooking, are to be marked or otherwise
				identified as foods that must be cooked as specified under (d) of this Section
				prior to being offered for sale or service; and
(E) Describe how the foods, after initial
				heating but prior to cooking as specified in (d) of this Section, are to be
				separated from ready-to-eat foods as specified under OAC
				310:257-5-23.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-49 - Parasite destruction

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				specified in (b) of this Section, before service or sale in ready-to-eat form,
				raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall
				be:
(1) Frozen and stored at a temperature of
				-20°C (-4°F) or below for a minimum of 168 hours (seven (7) days) in a
				freezer;
(2) Frozen at -35°C
				(-31°F) or below until solid and stored at -35°C (-31°F) or below
				for a minimum of fifteen (15) hours; or
(3) Frozen at -35°C (-31°F) or below
				until solid and stored at -20°C (-4°F) or below for a minimum of
				twenty-four (24) hours;
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-50 - Records, creation and retention

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Except as specified in OAC
				310:257-5-49(b) and
				(b) of this section, if raw, raw-marinated,
				partially cooked, or marinated-partially cooked fish are served or sold in
				ready-to-eat form, the person in charge shall record the freezing temperature
				and time to which the fish are subjected and shall retain the records of the
				food establishment for ninety (90) calendar days beyond the time of service or
				sale of the fish.
(b) If the fish
				are frozen by a supplier, a written agreement or statement from the supplier
				stipulating that the fish supplied are frozen to a temperature and for a time
				specified under OAC
				310:257-5-49
				may substitute for the records specified under (a) of this Section.
(c) If raw, raw marinated, partially cooked,
				or marinated-partially cooked fish are served or sold in ready-to-eat form, and
				the fish are raised and fed as specified in OAC
				310:257-5-49(b)(3),
				a written agreement or statement from the supplier or aquaculturist stipulating
				that the fish were raised and fed as specified in OAC
				310:257-5-49(b)(3)
				shall be obtained by the person in charge and retained in the records of the
				food establishment for ninety (90) calendar days beyond the time of service or
				sale of the fish.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 26 Ok Reg 1477, eff 6-11-09; Amended at 28 Ok Reg 2289,
				  eff 11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-51 - Preparation for immediate service

Current through Vol. 41, No. 20, July 1, 2024
Cooked and refrigerated food that is prepared for immediate
				  service in response to an individual consumer order, such as a roast beef
				  sandwich au jus, may be served at any temperature.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-52 - Reheating for hot holding

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Except as specified under (b) and (c) and in (e) of this Section,
				Time/Temperature Control for Safety Food that is cooked, cooled, and reheated
				for hot holding shall be reheated so that all parts of the food reach a
				temperature of at least 74°C (165°F) for fifteen (15)
				seconds.
(b) Except as specified
				under (c) of this Section, Time/Temperature Control for Safety Food reheated in
				a microwave oven for hot holding shall be reheated so that all parts of the
				food reach a temperature of at least 74°C (165°F) and the food is
				rotated or stirred, covered, and allowed to stand covered for two (2) minutes
				after reheating.
(c) Ready-to-eat
				Time/Temperature Control for Safety Food that has been commercially processed
				and packaged in a food processing plant that is inspected by the Department
				that has jurisdiction over the plant, shall be heated to a temperature of at
				least 57°C (135°F) when being reheated for hot holding.
(d) Reheating for hot holding specified under
				(a) through (c) of this Section shall be done rapidly and the time the food is
				between the temperature of 5°C (41°F) and the temperatures specified
				under (a) through (c) of this Section may not exceed two (2) hours.
(e) Remaining unsliced portions of meat
				roasts that are cooked as specified under OAC
				310:257-5-46(b)
				may be reheated for hot holding using the oven parameters and minimum time and
				temperature conditions specified under OAC
				310:257-5-46(b).
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-53 - Treating juice

Current through Vol. 41, No. 20, July 1, 2024
Juice packaged in a food establishment shall be:
(1) Treated under a HACCP Plan as specified
				in OAC
				310:257-15-9
				to attain a 5-log reduction, which is equal to a 99.999% reduction, of the most
				resistant microorganism of public health significance; or
(2) Labeled, if not treated to yield a 5-log
				reduction of the most resistant microorganism of public health significance:
(A) As specified under OAC
				310:257-5-67,
				and
(B) As specified in
				21 CFR,
				Section 101.17(g) Food
				labeling, warning, notice, and safe handling statements, juices that have not
				been specifically processed to prevent, reduce, or eliminate the presence of
				pathogens with the following: "WARNING: This product has not been pasteurized
				and, therefore, may contain harmful bacteria that can cause serious illness in
				children, the elderly, and persons with weakened immune
				systems."
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-54 - Frozen food

Current through Vol. 41, No. 20, July 1, 2024
Stored frozen foods shall be maintained
				  frozen.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-55 - Time/Temperature Control for Safety Food, slacking

Current through Vol. 41, No. 20, July 1, 2024
Frozen Time/Temperature Control for Safety Food that is
				  slacked to moderate the temperature shall be held:
(1) Under refrigeration that maintains the
				food temperature at 5°C (41°F) or less; or
(2) At any temperature if the food remains
				frozen.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-56 - Thawing

Current through Vol. 41, No. 20, July 1, 2024
Except as specified in (4) of this Section, Time/Temperature
				  Control for Safety Food shall be thawed:
(1) Under refrigeration that maintains the
				food temperature at 5°C (41°F) or less; or
(2) Completely submerged under running water:
(A) At a water temperature of 21°C
				(70°F) or below,
(B) With
				sufficient water velocity to agitate and float off loose particles in an
				overflow, and
(C) For a period of
				time that does not allow thawed portions of ready-to-eat food to rise above
				5°C (41°F), or
(D) For a
				period of time that does not allow thawed portions of a raw animal food
				requiring cooking as specified under OAC
				310:257-5-46(a) or
				(b) to be above 5°C (41°F), for more
				than four (4) hours including:
(i) The time
				the food is exposed to the running water and the time needed for preparation
				for cooking, or
(ii) The time it
				takes under refrigeration to lower the food temperature to 5°C
				(41°F);
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-57 - Cooling

Current through Vol. 41, No. 20, July 1, 2024
(a) Cooked Time/Temperature Control for
				Safety Food shall be cooled:
(1) Within 2
				hours from 57°C (135°F) to 21°C (70°F); and
(2) Within a total of 6 hours from 57°C
				(135°F) to 5°C (41°F) or less.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-58 - Cooling methods

Current through Vol. 41, No. 20, July 1, 2024
(a) Cooling shall
				be accomplished in accordance with the time and temperature criteria specified
				under OAC
				310:257-5-57 by using one
				or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow
				pans;
(2) Separating the food into
				smaller or thinner portions;
(3)
				Using rapid cooling equipment;
(4)
				Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat
				transfer;
(6) Adding ice as an
				ingredient; or
(7) Other effective
				methods.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-59 - Time/Temperature Control for Safety Food, hot and cold holding

Current through Vol. 41, No. 20, July 1, 2024
(a) Except during preparation, cooking, or
				cooling, or when time is used as the public health control as specified under
				310:257-5-62
				and except as specified in (b) of this Section, Time/Temperature Control for
				Safety Food shall be maintained:
(1) At
				57oC (135oF) or above,
				except that roasts cooked to a temperature and for a time specified under
				310:257-5-46(b)
				or reheated as specified in
				310:257-5-52(e)
				may be held at a temperature of 54oC
				(130oF); or
(2) At a temperature of
				5oC (41oF) or less
				.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-60 - Ready-to-eat, Time/Temperature Control for Safety Food, date marking

Current through Vol. 41, No. 20, July 1, 2024
(a) Except when packaging food using a
				reduced oxygen packaging method as specified in OAC
				310:257-5-64,
				and except as specified in (e) and (g) of this Section, refrigerated,
				ready-to-eat, Time/Temperature Control for Safety Food prepared and held in a
				food establishment for more than twenty-four (24) hours shall be clearly marked
				to indicate the date or day by which the food shall be consumed on the
				premises, sold, or discarded when held at a temperature of 5°C (41°F)
				or less for a maximum of seven (7) days. The day of preparation shall be
				counted as day one (1).
(b) Except
				as specified in(e) through (g) of this Section, refrigerated, ready-to-eat,
				Time/Temperature Control for Safety Food prepared and packaged by a food
				processing plant shall be clearly marked, at the time the original container is
				opened in a food establishment and if the food is held for more than
				twenty-four (24) hours, to indicate the date or day by which the food shall be
				consumed on the premises, sold, or discarded, based on the temperature and time
				combinations specified in (a) of this Section and:
(1) The day the original container is opened
				in the food establishment shall be counted as day one (1); and
(2) The day or date marked by the food
				establishment may not exceed a manufacturer's use-by date if the manufacturer
				determined the use-by date based on food safety.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-61 - Ready-to-eat, Time/Temperature Control for Safety Food, disposition

Current through Vol. 41, No. 20, July 1, 2024
(a) A food specified in OAC
				310:257-5-60(a)
				or OAC
				310:257-5-60(b)
				shall be discarded if it:
(1) Exceeds the
				temperature and time combinations specified in OAC
				310:257-5-60(a),
				except time that the product is frozen;
(2) Is in a container or package that does
				not bear a date or day; or
(3) Is
				inappropriately marked with a date or day that exceeds a temperature and time
				combination as specified in OAC
				310:257-5-60(a).
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-62 - Time as a public health control

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Except as specified under (d) of this Section, if time without temperature
				control is used as the public health control for a working supply of
				Time/Temperature Control for Safety Food before cooking, or for ready-to-eat
				Time/Temperature Control for Safety Food that is displayed or held for sale or
				service, written procedures shall be prepared in advance, maintained in the
				food establishment and made available to the Department upon request that
				specify:
(1) Methods of compliance with
				(b)(1) through (4) or (c)(1) through (5) of this Section; and
(2) Methods of compliance with OAC
				310:257-5-57 for food
				that is prepared, cooked, and refrigerated before time is used as a public
				health control.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-63 - Variance requirement

Current through Vol. 41, No. 20, July 1, 2024
A food establishment shall obtain a variance from the
				  Department as specified in OAC
				  310:257-15-3 and under
				  OAC
				  310:257-15-4
				  before:
(1) Smoking food as a method
				of food preservation rather than as a method of flavor enhancement;
(2) Curing food;
(3) Using food additives or adding components
				such as vinegar:
(A) As a method of food
				preservation rather than as a method of flavor enhancement, or
(B) To render a food so that it is not a
				Time/Temperature Control for Safety Food;
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-65 - Standards of identity

Current through Vol. 41, No. 20, July 1, 2024
Packaged food shall comply with standard of identity
				  requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and Standards of
				  Identity or Composition.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-66 - Honestly presented

Current through Vol. 41, No. 20, July 1, 2024
(a) Food shall be
				offered for human consumption in a way that does not mislead or misinform the
				consumer.
(b) Food or color
				additives, colored overwraps, or lights may not be used to misrepresent the
				true appearance, color, or quality of a food.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-67 - Food labels

Current through Vol. 41, No. 20, July 1, 2024
(a) Food packaged
				in a food establishment, shall be labeled as specified in law, including 21
				CFR, Part 101 - Food Labeling, and 9 CFR, Part 317 Labeling, Marking Devices,
				and Containers.
(b) Label
				information shall include:
(1) The common name
				of the food, or absent a common name, an adequately descriptive identity
				statement;
(2) If made from two or
				more ingredients, a list of ingredients and sub-ingredients in descending order
				of predominance by weight, including a declaration of artificial colors,
				artificial flavors, and chemical preservatives, if contained in the
				food;
(3) An accurate declaration
				of the quantity of contents;
(4)
				The name and place of business of the manufacturer, packer, or distributor;
				and
(5) The name of the food source
				for each major food allergen contained in the food unless the food source is
				already part of the common or usual name of the respective
				ingredient.
(6) Except as exempted
				in the Federal Food, Drug, and Cosmetic Act Section 403(q)(3)-(5), nutrition
				labeling as specified in 21 CFR, Part 101 - Food Labeling and 9 CFR, Part 317
				Subpart B Nutrition Labeling.
(7)
				For any salmonid fish containing canthaxanthin or astaxanthin as a color
				additive, the labeling of the bulk fish container, including a list of
				ingredients, displayed on the retail container or by other written means, such
				as a counter card, that discloses the use of canthaxanthin or
				astaxanthin.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-68 - Other forms of information

Current through Vol. 41, No. 20, July 1, 2024
(a) If
				required by law, consumer warnings shall be provided.
(b) Food establishment or manufacturers'
				dating information on foods may not be concealed or altered.
(c) For homemade food products produced under
				2 O.S. 5-4.1 et seq. that are to be sold in a food establishment, a disclosure
				that states: "This product was produced in a private residence that is exempt
				from government licensing and inspection. This product may contain allergens."
				shall be:
(1) Posted at the point of sale;
				or
(2) If used to produce another
				food product, cited on the menu.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-69 - Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Except as specified in OAC
				310:257-5-46(c)
				and OAC
				310:257-5-46(d)(4)
				and under OAC
				310:257-5-71(3),
				if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or
				shellfish is served or sold raw, undercooked, or without otherwise being
				processed to eliminate pathogens, either in ready-to-eat form or as an
				ingredient in another ready-to-eat food, the license holder shall inform
				consumers of the significantly increased risk of consuming such foods by way of
				disclosure and reminder, as specified in paragraphs (b) and (c) of this
				Section, using brochures, deli case or menu advisories, label statements, table
				tents, placards, or other effective written means.
(b) Disclosure shall include:
(1) A description of the animal-derived
				foods, such as "oysters on the half shell (raw oysters), raw-egg Caesar salad,"
				and "hamburgers" (can be cooked to order); or;
(2) Identification of the animal-derived
				foods by asterisking them to a footnote that states that the items are served
				raw or undercooked, or contain (or may contain) raw or undercooked
				ingredients.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-70 - Discarding or reconditioning unsafe, adulterated, or contaminated food

Current through Vol. 41, No. 20, July 1, 2024
(a) A food that is unsafe, adulterated, or
				not honestly presented as specified under OAC
				310:257-5-1
				shall be discarded or reconditioned according to an approved
				procedure.
(b) Food that is not
				from a source approved by law shall be discarded.
(c) Ready-to-eat food that may have been
				contaminated by an employee who has been restricted or excluded as specified
				under
				310:257-3-5
				shall be discarded.
(d) Food that
				is contaminated by food employees, consumers or other persons through contact
				with their hands, bodily discharges, such as nasal or oral discharges, or other
				means shall be discarded.
(e) Food
				may be examined or sampled by the Department as often as necessary for
				enforcement of these rules and regulations. The Department may place an embargo
				on food in accordance with the provisions of Title 63 O.S. Section
				1-1105.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11