Food establishment and food processing plant inspections, amendments to ch 31
ARC 3053C
INSPECTIONS AND APPEALS DEPARTMENT[481]
Notice of Intended Action
Twenty-five interested persons, a governmental subdivision, an agency or association of 25 or more persons may demand an oral presentation hereon as provided in Iowa Code section 17A.4(1)"b."
Notice is also given to the public that the Administrative Rules Review Committee may, on its own motion or on written request by any individual or group, review this proposed action under section 17A.8(6) at a regular or special meeting where the public or interested persons may be heard.
Pursuant to the authority of Iowa Code sections 10A.104 and 137F.2, the Department of Inspections and Appeals hereby gives Notice of Intended Action to amend Chapter 31, "Food Establishment and Food Processing Plant Inspections," Iowa Administrative Code.
These amendments propose to adopt the 2013 Food Code with Supplement of the Food and Drug Administration as the state's food code. The 2013 Food Code with Supplement reflects changes through 2015. These amendments include a change recommended for inclusion in 2017 by the federal Food and Drug Administration (FDA) related to unattended food establishments, which will streamline the process for industry and eliminate the need to obtain a waiver from the Department for this activity. The intended effective date for the 2013 Food Code with Supplement is January 1, 2018. Finally, these amendments reflect updates to the Code of Federal Regulations (CFR) for 2017. The updates include the adoption of 21 CFR Part 117, which contains the modernized good manufacturing practices and the preventive control rules, both required by the FDA Food Safety Modernization Act.
Prior to publication of this Notice of Intended Action, the Department distributed a draft of these amendments for comment to industry associations, local contracting health departments and food safety educators. No comments were received.
The Department does not believe that the proposed amendments impose any financial hardship on any regulated entity, body, or individual.
Any interested person may make written suggestions or comments on the proposed amendments on or before May 30, 2017. Such written materials should be addressed to the Director, Department of Inspections and Appeals, Lucas State Office Building, 321 East 12th Street, Des Moines, Iowa 50319-0083; faxed to (515)242-6863; or e-mailed to david.werning@dia.iowa.gov.
After analysis and review of this rule making, no impact on jobs has been found.
These amendments are intended to implement Iowa Code sections 10A.104 and 137F.2.
The following amendments are proposed.
Item 1. Amend rule 481—31.1(137F) as follows:
481—31.1(137F) Inspection standards for food establishments. The department adopts, with the following exceptions, the 2009 2013 Food Code with Supplement of the Food and Drug Administration as the state's "food code," which is the inspection standard for food establishments other than food processing plants.
31.1(1) Unattended food establishments—assignment of responsibility. For the purposes of section 2-101.11 of the 2013 Food Code with Supplement, unattended food establishments are not required to have a designated person in charge present during all hours of operation provided that the permit holder ensures the following requirements are met.
a. Unattended food establishment location. The unattended food establishment shall be located in the interior of a building that is not accessible by the general public. Access to the unattended food establishment shall be limited to a defined population (e.g., employees or occupants of the building where the establishment is located).
b. Nature and source of food and beverages offered for sale.
(1)Only commercially packaged foods properly labeled for individual retail sale, pursuant to Food Code section 3-201.11(C), shall be offered.
(2)No unpackaged food is permitted except as provided by section 3-302.11(B)(1) of the Food Code.
(3)Food preparation by consumers is limited to heating/reheating food in a microwave oven.
(4)No dispensing of bulk food is permitted.
c. Refrigerated display equipment. An unattended food establishment shall be equipped with refrigeration or freezer units that have the following features:
(1)Self-closing doors that allow food to be viewed without opening the door to the refrigerated cooler or freezer; and
(2)An automatic self-locking mechanism that prevents the consumer from accessing the food upon the occurrence of any condition that results in the failure of the refrigeration unit to maintain the internal product temperature specified under section 3-501.16(A)(2) or of the freezer unit to maintain the product as frozen.
d. Food service equipment limitations.
(1)Beverages are dispensed by individual serving only. Beverage dispensers connected to the building water supply must be properly equipped with backflow prevention pursuant to section 5-203.14 of the Food Code.
(2)Food-contact surfaces.
1.Multiuse food-contact surfaces shall be cleaned on a frequency consistent with the service pursuant to section 4-202.11 of the Food Code or can be and are easily removed and replaced with cleaned surfaces.
2.No multiuse food-contact surfaces intended for use with time/temperature control for safety foods are permitted.
e. Security.
(1)An unattended food establishment shall provide continuous video surveillance of areas where consumers view, select, handle and purchase products. The continuous video surveillance shall provide sufficient resolution to identify situations that may compromise food safety or food defense.
1.Video surveillance recordings shall be maintained and, upon request by a representative of a regulatory agency, made available for inspection within 24 hours of the request.
2.Video surveillance recordings shall be held by the establishment for a minimum of 14 days after the date of the surveillance.
(2)The permit holder shall take reasonable steps necessary to discourage individuals from returning food, beverages, or both that have not been selected for purchase.
f. Routine maintenance at an unattended food establishment.
(1)The permit holder shall service the unattended food establishment at least weekly. Service may include, but is not limited to, the following:
1.Checking food supplies and equipment for signs of product damage, tampering, or both.
2.Verifying that refrigeration equipment is operating properly, including the temperature display and self-locking mechanism.
3.Rotating foods to better ensure first in/first out of food items.
4.Cleaning food service equipment and food display areas.
5.Stocking food and disposable single-use and single-service supplies.
6.Checking inventory for recalled foods.
(2)The permit holder shall ensure that:
1.Food is from an approved source.
2.Packaged food is provided in tamper-evident packaging.
3.Food is protected from potential sources of cross contamination.
4.Food is maintained at safe temperatures during transport and display.
g. Unattended food establishment oversight. Each unattended food establishment shall have a sign readily visible at the automated payment station stating:
(1)The name and mailing address of the business entity responsible for the establishment and to whom complaints and comments should be addressed.
(2)The telephone number, e-mail address or Web information for the responsible business entity, when applicable.
h. Designation of responsibilities. The permit holder bears all responsibilities for the operation of the food establishment. When the permit holder is not the owner or operator of the building where the food establishment is located, a mutual agreement that outlines the responsibilities for cleaning and maintenance of all surfaces and equipment and for provision of supportive facilities/services, such as janitorial services and restroom facilities, pest control and removal of solid waste, may be approved by the regulatory agency. This agreement should also outline actions that must be taken by both parties to maintain the establishment in compliance with all requirements including responding to imminent health hazards.
i. Inspections—on-site person in charge. When requested by the regulatory authority for the purposes of conducting an inspection, the permit holder shall provide an on-site person in charge within a reasonable time frame not to exceed four hours.
31.1(1) 31.1(2) Certified food protection manager required—exceptions and time frames for employment.
a.For purposes of section 2-102.12 of the 2009 2013 Food Code with Supplement, establishments that sell only prepackaged foods are not required to employ an individual who is a certified food protection manager. Temporary food establishments are not required to employ an individual who is a certified food protection manager. Bars or taverns at which food is not prepared, where customers may purchase alcoholic beverages, and where the serving of food is limited to the service of ice, beverages, prepackaged snack foods, popcorn, or peanuts and the reheating of commercially prepared foods that do not require assembly, such as frozen pizza or prepackaged sandwiches, are not required to employ an individual who is a certified food protection manager. the following food establishments are not required to employ an individual who is a certified food protection manager:
(1)Food establishments that sell only prepackaged food.
(2)Temporary or farmers market food establishments.
(3)Food establishments at which food is not prepared, where customers may purchase beverages, and where the service of food is limited to the service of ice, beverages, prepackaged snack foods, popcorn, or peanuts and to the reheating of commercially prepared foods for immediate service that do not require assembly, such as frozen pizza or prepackaged sandwiches.
(4)Food establishments at which food is not prepared, where customers may purchase only commercially prepared nonpotentially hazardous foods that are dispensed either unpackaged or packaged and are intended for off-premises consumption.
b. For all other establishments, the following time frames apply for employment of an individual who is a certified food protection manager:
a. (1)For establishments newly licensed after January 1, 2014, the requirement of section 2-102.12 must be met within six months of licensure.
b. (2)Establishments in existence as of January 1, 2014, that do not receive a foodborne illness risk factor or public health intervention violation on or before July 1, 2017, shall meet the requirement of section 2-102.12 by January 1, 2018.
c. (3)Establishments in existence as of January 1, 2014, that receive a foodborne illness risk factor or public health intervention violation on or before July 1, 2017, shall meet the requirement of section 2-102.12 within six months of the violation.
d. (4)If the individual meeting the requirement of section 2-102.12 leaves employment with an establishment required to meet section 2-102.12, the establishment shall meet the requirement of section 2-102.12 within six months.
31.1(2) 31.1(3) Honey prepared in a residence. Section 3-201.11 is amended to allow honey which is stored; prepared, including by placement in a container; or labeled at or distributed from the premises of a residence to be sold in a food establishment.
31.1(3) 31.1(4) Morel mushrooms. Section 3-201.16, paragraph (A), is amended by adding the following:
"A food establishment or farmers market potentially hazardous food licensee may serve or sell morel mushrooms if procured from an individual who has completed a morel mushroom identification expert course. Every morel mushroom shall be identified and found to be safe by a certified morel mushroom identification expert whose competence has been verified and approved by the department through the expert's successful completion of a morel mushroom identification expert course provided by either an accredited college or university or a mycological society. The certified morel mushroom identification expert shall personally inspect each mushroom and determine it to be a morel mushroom. A morel mushroom identification expert course shall be at least three hours in length. To maintain status as a morel mushroom identification expert, the individual shall have successfully completed a morel mushroom identification expert course described above within the past three years. A person who wishes to offer a morel mushroom identification expert course must submit the course curriculum to the department for review and approval. Food establishments or farmers market potentially hazardous food licensees offering morel mushrooms shall maintain the following information for a period of 90 days from the date the morel mushrooms were obtained:
"1.The name, address, and telephone number of the morel mushroom identification expert;
"2.A copy of the morel mushroom identification expert's certificate of successful completion of the course, containing the date of completion; and
"3.The quantity of morel mushrooms purchased and the date(s) purchased.
"Furthermore, a consumer advisory shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means that wild mushrooms should be thoroughly cooked and may cause allergic reactions or other effects."
31.1(4) 31.1(5) Field-dressed wild game prohibition. Subparagraph 3-201.17(A)(4) is amended to state that field-dressed wild game shall not be permitted in food establishments unless:
a. The food establishment is also licensed and inspected by the Iowa department of agriculture and land stewardship, meat and poultry inspection bureau, pursuant to Iowa Code section 189A.3;
b. All field-dressed wild game is adequately separated from food, equipment, utensils, clean linens, and single-service and single-use articles; and
c. Any equipment used in the processing of field-dressed wild game is adequately cleaned and sanitized before use with other foods.
31.1(5) Preventing contamination from hands. Section 3-301.11, paragraph (D), is amended to incorporate the changes to this section adopted in the 2013 Food Code, which provides as follows:
"(D)Paragraph (B) of this section does not apply to a food employee that contacts exposed, ready-to-eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a 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 temperatures specified in ¶3-401.11(A)-(B) or §3-401.12; 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 63ºC (145ºF)."
31.1(6) Noncontinuous cooking of raw animal foods. Section 3-401.14, paragraph (D), is amended as follows to incorporate the changes in this section adopted in the 2013 Food Code:
(D)Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under ¶¶ 3-401.11(A)-(C); P
31.1(7) 31.1(6) Reduced oxygen packaging in meat and poultry processing plants. Meat and poultry processing plants that are licensed and inspected by the Iowa department of agriculture and land stewardship (IDALS) meat and poultry inspection bureau pursuant to Iowa Code section 189A.3 and that are also licensed as a food establishment are exempt from section 3-502.11, paragraphs (A), (B), (D) and (F), and section 3-502.12 if all of the following criteria are met:
a. Each food product formulation has been approved by the Iowa department of agriculture and land stewardship, meat and poultry inspection bureau;
b. A copy of the approved formulation (T40/45) is maintained on file at the establishment and made available to the regulatory authority upon request;
c. Cooked products that do not include a curing agent or an antimicrobial agent that will control Clostridium botulinum and Listeria monocytogenes that are in a reduced oxygen package are stored and sold frozen and are labeled "Keep Frozen"; and
d. The food products are properly labeled.
31.1(8) 31.1(7) Reduced oxygen packaging. Section 3-502.12 is amended to incorporate the changes in this section adopted in the 2013 Food Code, which provides as follows include the following:
3-502.12Reduced Oxygen Packaging Without a Variance, Criteria.
(A)Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under § 3-502.11, 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. P
(B)Except as specified under ¶ (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 ¶¶ 8-201.14(B) and (D) and that: Pf
(1)Identifies the FOOD to be PACKAGED; Pf
(2)Except as specified under ¶¶ (C) - (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: Pf
(a)Has an AW of 0.91 or less, Pf
(b)Has a pH of 4.6 or less, Pf
(c)Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the USDA using substances specified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact PACKAGE, Pf or
(d)Is a FOOD with a high level of competing organisms such as raw MEAT, raw POULTRY, or raw vegetables; Pf
(3)Describes how the PACKAGE shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf
(a)Maintain the FOOD at 5°C (41°F) or below, Pf and
(b)Discard the FOOD if, within 30 calendar days of its PACKAGING, it is not served for on-PREMISES consumption, or consumed if served or sold for off-PREMISES consumption; Pf
(4)Limits the refrigerated shelf life to no more than 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; P
(5)Includes operational procedures that:
(a)Prohibit contacting READY-TO-EAT FOOD with bare hands as specified under ¶ 3-301.11(B), Pf
(b)Identify a designated work area and the method by which: Pf
(i)Physical barriers or methods of separation of raw FOODS and READY-TO-EAT FOODS minimize cross contamination, Pf and
(ii)Access to the processing EQUIPMENT is limited to responsible trained personnel familiar with the potential HAZARDS of the operation, Pf and
(c)Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES; Pf and
(6)Describes the training program that ensures that the individual responsible for the REDUCED OXYGEN PACKAGING operation understands the: Pf
(a)Concepts required for a safe operation, Pf
(b)EQUIPMENT and facilities, Pf and
(c)Procedures specified under Subparagraph (B)(5) of this section and ¶¶ 8-201.14(B) and (D). Pf
(7)Is provided to the REGULATORY AUTHORITY prior to implementation as specified under ¶ 8-201.13(B).
(C)Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. P
(D)Except as specified under ¶ (C) and ¶ (F) of this section, a FOOD ESTABLISHMENT that PACKAGES TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a cook-chill or sous vide process shall:
(1)Provide to the REGULATORY AUTHORITY prior to implementation, a HACCP PLAN that contains the information as specified under ¶¶ 8-201.14(B) and (D); Pf
(2)Ensure the FOOD is:
(a)Prepared and consumed on the PREMISES, or prepared and consumed off the PREMISES but within the same business entity with no distribution or sale of the PACKAGED product to another business entity or the CONSUMER, Pf
(b)Cooked to heat all parts of the FOOD to a temperature and for a time as specified under ¶¶ 3-401.11(A), (B), and (C), P
(c)Protected from contamination before and after cooking as specified under Parts 3-3 and 3-4, P
(d)Placed in a PACKAGE with an oxygen barrier and sealed before cooking, or placed in a PACKAGE and sealed immediately after cooking and before reaching a temperature below 57°C (135°F), P
(e)Cooled to 5°C (41°F) in the sealed PACKAGE or bag as specified under § 3-501.14 and: P
(i)Cooled to 1°C (34°F) within 48 hours of reaching 5°C (41°F) and held at that temperature until consumed or discarded within 30 days after the date of PACKAGING; P
(ii)Held at 5°C (41°F) or less for no more than 7 days, at which time the FOOD must be consumed or discarded; P or
(iii) Held frozen with no shelf life restriction while frozen until consumed or used. P
(f)Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, Pf
(g)If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation, Pf and
(h)Labeled with the product name and the date PACKAGED; Pf and
(3) Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP PLAN and:
(a)Make such records available to the REGULATORY AUTHORITY upon request, Pf and
(b)Hold such records for at least 6 months; Pf and
(4)Implement written operational procedures as specified under subparagraph (B)(5) of this section and a training program as specified under subparagraph (B)(6) of this section. Pf
(E)Except as specified under ¶ (F) of this section, a FOOD ESTABLISHMENT that PACKAGES cheese using a REDUCED OXYGEN PACKAGING method shall:
(1)Limit the cheeses PACKAGED to those that are commercially manufactured in a FOOD PROCESSING PLANT with no ingredients added in the FOOD ESTABLISHMENT and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses; P
(2)Have a HACCP PLAN that contains the information specified under ¶¶ 8-201.14(B) and (D) and as specified under ¶¶ (B)(1), (B)(3)(a), (B)(5) and (B)(6) of this section; Pf
(3)Label the PACKAGE on the principal display panel with a "use by" date that does not exceed 30 days from its packaging or the original manufacturer's "sell by" or "use by" date, whichever occurs first; Pf and
(4)Discard the REDUCED OXYGEN PACKAGED cheese if it is not sold for off-PREMISES consumption or consumed within 30 calendar days of its PACKAGING. Pf
(F)"A HACCP PLAN is not required when a FOOD ESTABLISHMENT packages raw meat and poultry using a REDUCED OXYGEN PACKAGING method and includes on the package a 30-day "sell by" date from the date the raw meat or poultry was packaged." or uses a REDUCED OXYGEN PACKAGING method to PACKAGE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is always:
(1)Labeled with the production time and date,
(2)Held at 5°C (41°F) or less during refrigerated storage, and
(3)Removed from its PACKAGE in the FOOD ESTABLISHMENT within 48 hours after PACKAGING.
31.1(9) 31.1(8) Warewashing sinks in establishments serving alcoholic beverages. Section 4-301.12 is amended by adding the following: "When alcoholic beverages are served in a food service establishment, a sink with not fewer than three compartments shall be used in the bar area for manual washing, rinsing and sanitizing of bar utensils and glasses. When food is served in a bar, a separate three-compartment sink for washing, rinsing and sanitizing food-related dishes shall be used in the kitchen area, unless a dishwasher is used to wash utensils."
31.1(10) 31.1(9) Allowance for two-compartment sinks in certain circumstances. Paragraph 4-301.12(C) is amended by adding the following: "Establishments need not have a three-compartment sink when each of the following conditions is met:
"1.Three or fewer utensils are used for food preparation;
"2.Utensils are limited to tongs, spatulas, and scoops; and
"3.The department has approved after verification that the establishment can adequately wash and sanitize these utensils."
31.1(11) 31.1(10) Chemical treated towelettes. Paragraph 5-203.11(C) is deleted.
31.1(12) 31.1(11) Service sink. For existing establishments, if waste water is being appropriately disposed of, section 5-203.13 for existing establishments shall go into effect upon the establishment's renovation or sale.
31.1(13) 31.1(12) Toilets and lavatories. Section 5-203.12 is amended by adding the following requirement: "Separate toilet facilities for men and women shall be provided in establishments which seat 50 or more people or in establishments which serve beer or alcoholic beverages."
31.1(14) 31.1(13) Backflow protection. Section 5-203.14 is amended by adding the following: "Water outlets with hose attachments, except for water heater drains and clothes washer connections, shall be protected by a non-removable hose bibb backflow preventer or by a listed atmospheric vacuum breaker installed at least six inches above the highest point of usage and located on the discharge side of the last valve."
31.1(15) 31.1(14) Backflow prevention. Paragraph 5-402.11(D) is amended by adding the following: "A culinary sink or sink used for food preparation shall not have a direct connection between the sewage system and a drain originating from that sink. Culinary sinks or sinks used in food preparation shall be separated by an air break."
31.1(16) 31.1(15) Inspection standards for elder group homes. Elder group homes as defined by Iowa Code section 231B.1 shall be inspected by the department, but chapters 4 and 6 of the Food Code shall not apply. Elder group homes shall pay the lowest license fee set forth in 481—subrule 30.4(2).
31.1(17) 31.1(16) Nonprofit exception for temporary events. Nonprofit organizations that are licensed as temporary food establishments may serve nonpotentially hazardous food from an unapproved source for the duration of the event.
31.1(18) 31.1(17) Variance approval by department and submission of HACCP plans. Any variances or HACCP plans that require approval by the "regulatory authority" must be approved by the department. HACCP plans pursuant to paragraphs 3-502.12(B) and 8-201.13(B) shall be filed with the department prior to implementation, regardless of whether or not the plan requires approval.
31.1(19) 31.1(18) Trichinae control for pork products prepared at retail. Pork products prepared at retail shall comply with the Code of Federal Regulations found in 9 CFR, Section 318.10, January 1, 2015, publication, regarding the destruction of possible live trichinae in pork and pork products. Examples of pork products that require trichinae control include raw sausages containing pork and other meat products, raw breaded pork products, bacon used to wrap around steaks and patties, and uncooked mixtures of pork and other meat products contained in meat loaves and similar types of products. The use of "certified pork" as authorized by the Iowa department of agriculture and land stewardship or the United States Department of Agriculture, Food Safety and Inspection Service, shall meet the requirements of this subrule.
This rule is intended to implement Iowa Code section 137F.2.
Item 2. Amend subrule 31.2(9), introductory paragraph, as follows:
31.2(9) Adoption of Code of Federal Regulations. The following parts of the Code of Federal Regulations (April 1, 2015 2017) are adopted:
Item 3. Amend paragraph 31.2(9)"a" as follows:
a. 21 CFR Part 1, Sections 1.20 to 1.24 and Subpart O, Sections 1.900-1.934 (labeling).
Item 4. Reletter paragraphs 31.2(9)"v" to "bi" as 31.2(9)"x" to "bk."
Item 5. Adopt the following new paragraph 31.2(9)"v":
v. 21 CFR Part 117, current good manufacturing practice and hazard analysis and risk-based preventive controls for human food, as follows:
(1)As of October 1, 2017, subparts A, B and F of 21 CFR 117 shall be in effect for all food processing plants.
(2)As of October 1, 2017, all other subparts of 21 CFR 117 shall be effective upon the effective date established by the federal government.
(3)As of October 1, 2018, qualified facilities, as defined in 21 CFR 117, shall not include food processing plants manufacturing foods for interstate commerce or as an ingredient to other foods.
Item 6. Adopt the following new paragraph 31.2(9)"w":
w. 21 CFR Part 118, production, storage and transportation of shell eggs.
This notice is now closed for comments. Collection of comments closed on 5/30/2017.
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View the Iowa Administrative Bulletin for 5/10/2017.
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Rule 481-30.4(2) Rule 481-31.1 Rule 481-31.2(9) Rule 481-31.2(9)"a" Rule 481-31.2(9)"bi" Rule 481-31.2(9)"bk" Rule 481-31.2(9)"v" Rule 481-31.2(9)"w" Rule 481-31.2(9)"x"The following Iowa code references were added to this document. You may click a reference to view related notices.
Iowa Code 137F.2 Iowa Code 189A.3 Iowa Code 231B.1The following keywords and tags were added to this document. You may click a keyword to view related notices.
Adoption of Code of Federal Regulations Allowance for two-compartment sinks in certain circumstances Backflow prevention Backflow protection Certified food protection manager required Chemical treated towelettes Designation of responsibilities Field-dressed wild game prohibition Food service equipment limitations Honey prepared in a residence Inspection standards for elder group homes Inspection standards for food establishments Inspections—on-site person in charge Morel mushrooms Nature and source of food and beverages offered for sale Noncontinuous cooking of raw animal foods Nonprofit exception for temporary events Preventing contamination from hands Reduced oxygen packaging Reduced oxygen packaging in meat and poultry processing plants Refrigerated display equipment Routine maintenance at an unattended food establishment Security Service sink Toilets and lavatories Trichinae control for pork products prepared at retail Unattended food establishment location Unattended food establishment oversight Unattended food establishments—assignment of responsibility Variance approval by department and submission of HACCP plans Warewashing sinks in establishments serving alcoholic beverages© 2024; State of Iowa | Privacy Policy