(a)Food shall be protected from cross-contamination by utilizing one or more of the following methods:
(1)Separating raw food of animal origin during transportation, storage, preparation, holding, and display from raw ready-to-eat food, including other raw food of animal origin such as fish for sushi or molluscan shellfish, or other
raw ready-to-eat food such as produce, and cooked ready-to-eat food in any of the following ways:
(A)Using separate equipment of each type.
(B)Arranging each type of food in equipment so that cross-contamination of one type with another is prevented.
(C)Preparing each type of food at different times or in separate areas.
(D)Except as specified in subdivision (b), storing the food in packages, covered containers, or wrappings.
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(a)
Food shall be protected from cross-contamination by utilizing one or more of the following methods:
(1)
Separating raw food of animal origin during transportation, storage, preparation, holding, and display from raw ready-to-eat food, including other raw food of animal origin such as fish for sushi or molluscan shellfish, or other
raw ready-to-eat food such as produce, and cooked ready-to-eat food in any of the following ways:
(A)
Using separate equipment of each type.
(B)
Arranging each type of food in equipment so that cross-contamination of one type with another is prevented.
(C)
Preparing each type of food at different times or in separate areas.
(D)
Except as specified in subdivision (b), storing the food in packages, covered containers, or wrappings.
(E)
Cleaning hermetically sealed containers of food of visible soil before opening.
(F)
Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or
overwrap is opened.
(G)
Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 114055.
(H)
Separating fruits and vegetables before they are washed, as specified in Section 113992, from ready-to-eat food.
(2)
Except when combined as ingredients, separating types of raw foods of animal origin from each other during transportation, storage, preparation, holding, and display in the following ways:
(A)
Using separate equipment for each type.
(B)
Arranging each type of food in equipment so that cross-contamination of one type with another is prevented.
(C)
Preparing each type of food
at different times or in separate areas.
(D)
Except as specified in subdivision (b), storing the food in packages, covered containers, or wrappings.
(E)
Cleaning hermetically sealed containers of food of visible soil before opening.
(F)
Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
(G)
Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 114055.
(H)
Separating fruits and vegetables before they are washed, as specified in Section 113992, from ready-to-eat food.
(b)
Subparagraph (D) of
paragraph (2) of subdivision (a) of this section shall not apply to any of the following:
(1)
Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption.
(2)
Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks.
(3)
Whole, uncut, processed meats, such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks.
(4)
Food being cooled as specified in subdivision (b) of Section 114002.1.
(5)
Shellstock.