Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-64 - Reduced oxygen packaging without a variance, criteria

Current through Vol. 41, No. 20, July 1, 2024
(a) Except for a food establishment that
				obtains a variance as specified under OAC
				310:257-5-63,
				a food establishment that packages Time/Temperature Control for Safety Food
				using a reduced oxygen packaging method shall control the growth and toxin
				formation of Clostridium botulinum and the growth of
Listeria
				monocytogenes
.
(b) Except
				as specified under paragraph (f) of this Section, a food establishment that
				packages Time/Temperature Control for Safety Food using a reduced oxygen
				packaging method shall implement a HACCP plan that contains the information
				specified under OAC 310:257- 15-9(2) and OAC
				310:257-15-9(4)
				and that:
(1) Identifies the food to be
				packaged;
(2) Except as specified
				in (c) through (e) of this Section, requires that the packaged food shall be
				maintained at 5°C (41°F) or less and meet at least one of the following
				criteria:
(A) Has an aw of 0.91 or
				less,
(B) Has a pH of 4.6 or
				less,
(C) Is a meat or poultry
				product cured at a food processing plant regulated by the USDA using substances
				specified in 9 CFR, Part 424.21 . Use of food ingredients and sources of
				radiation, and is received in an intact package, or
(D) Is a food with a high level of competing
				organisms such as raw meat or raw poultry or raw vegetables;
(3) Describes how the packages
				shall be prominently and conspicuously labeled on the principal display panel
				in bold type on a contrasting background, with instructions to:
(A) Maintain the food at 5°C (41°F)
				or below, and
(B) Discard the food
				if within thirty (30) calendar days of its packaging it is not served for
				on-premises consumption, or consumed if served or sold for off-premises
				consumption;
(4) Limits
				the refrigerated shelf life to no more than thirty (30) calendar days from
				packaging to consumption, except the time the product is maintained frozen, or
				the original manufacturer's "sell by" or "use by" date, whichever occurs
				first;
(5) Includes operational
				procedures that:
(A) Prohibit contacting
				ready-to-eat food with bare hands as specified under OAC
				310:257-5-21(b),
(B) Identify a designated work area and the
				method by which:
(i) Physical barriers or
				methods of separation of raw foods and ready-to-eat foods minimize cross
				contamination, and
(ii) Access to
				the processing equipment is limited to responsible trained personnel familiar
				with the potential hazards of the operation, and
(C) Delineate cleaning and sanitization
				procedures for food-contact surfaces;
(6) Describes the training program that
				ensures that the individual responsible for the reduced oxygen packaging
				operation understands the:
(A) Concepts
				required for a safe operation,
(B)
				Equipment and facilities, and
(C)
				Procedures specified under paragraph (b) (5) of this Section, OAC 310:257-
				15-9(2) and OAC
				310:257-15-9(4);
				and
(7) Is provided to
				the Department prior to implementation as specified under OAC
				310:257-15-(8)(b).