Ala. Admin. Code 420, ch. 420-3-20, app A
A priority item is a provision of these rules pertaining to food operations that, if in non-compliance, is more likely than other items to contribute to food contamination or illness. These are requirements of the rules, including provisions of parts of 21 CFR adopted by reference, on:
Food source, contamination or adulteration, and spoilage,
Time and temperature requirements of potentially hazardous foods,
Adequate facilities to maintain temperatures of potentially hazardous foods,
Prevention of cross contamination,
Damaged or detained food segregated from food intended to be sold or served,
Personnel infected with a communicable disease restricted from food operations,
Hygienic practices of employees including eating, drinking, or using tobacco in a food area in any manner other than expressly allowed in the rules, or improper or inadequate handwashing,
Sanitization of equipment and utensils when necessary to prevent food contamination or adulteration,
Water from an approved source,
Hot and cold water under pressure to all utensil washing sink compartments, when required for sanitary operations.
Sewage and wastewater, including mop water, grease and spillage/runoff from garbage storage, disposed according to law,
Cross-connections, backflow and back siphonage potential,
Number, convenience and accessibility of toilets,
Number, convenience and accessibility of handwashing sinks,
Design of handwashing sink faucets, including mixing valves and timed, self-closing faucets,
Presence of insects, rodents, birds, turtles or other animals unless expressly allowed by the rules,
Failure to comply with the provisions of the establishment's Hazard Analysis Critical Control Point (HACCP) plan when such plan is required by CFR.
Toxic items stored, labeled and used properly so that potential food contamination is avoided.
Ala. Admin. Code 420, ch. 420-3-20, app A
Author: Ronald Dawsey, Mitzi Waldo
Statutory Authority:Code of Ala. 1975, §§ 22-2-2(6), 22-20-5.