Rule 37.110.208 - FOOD DISPLAY AND SERVICE(1) Cold potentially hazardous food must be kept at an internal temperature of 41 ° F (5 ° C), or as specified in ARM 37.110.203(61), or below, and hot potentially hazardous food must be kept at an internal temperature of 135 ° F (57.2 ° C) or above during display and service, except that rare roast beef shall be held for service at a temperature of at least 130 ° F (55 ° C).(2) Ice for consumer use must be dispensed only by food employees with scoops, tongs, or other ice-self-dispensing utensils or through automatic self service ice-dispensing equipment. Ice-dispensing utensils must be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice. Between uses, ice transfer receptacles must be stored in a way that protects them from contamination. Ice storage bins shall be drained through an air gap. Liquid water drain lines may not pass through an ice machine or ice storage bin unless the tubes are properly shielded or separated from the potable ice.(3) Food must be protected from contamination by equipment, utensils, and wiping cloths by: (a) preventing contact with wiping cloths that do not meet the requirements in ARM 37.110.215(6) through (8);(b) preventing contact with surfaces of utensils and equipment that are not cleaned and sanitized;(c) ensuring utensils are stored properly during pauses in food preparation or dispensing, as follows: (i) except as specified in (3) (b), in the food with their handles above the top of the food and the container;(ii) in food that is not potentially hazardous with their handles above the top of the food in containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;(iii) in running water of sufficient velocity to flush particulates to the drain, if the utensils are used with moist food such as ice cream or mashed potatoes;(iv) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or(v) cleaning, sanitizing, and air drying between uses.(4) In equipment that dispenses or vends liquid food or ice in unpackaged form: (a) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food must be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food.(b) The delivery tube, chute, and orifice must be protected from manual contact and be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the equipment is: (i) located in an outside area that does not afford the protection of an enclosure against rain, windblown debris, insects, rodents, and other contaminants; and(ii) available for self-service during hours when it is not under the full-time supervision of a food employee.(c) The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment must be designed to prevent contact with the lip contact surface of glasses or cups that are refillable.(5) Molluscan shellfish life-support system display tanks that are used to store and display shellfish that are offered for human consumption must be operated and maintained to ensure that: (a) water used with fish other than molluscan shellfish does not flow into the molluscan tanks;(b) the safety and quality of the shellfish as they were received are not compromised by use of the tank; and(c) the identity of the source of the shell stock is retained as specified in ARM 37.110.204(3).(6) Date marking and disposition of ready-to-eat potentially hazardous food must be handled in the following manner: (a) Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a food establishment must be clearly marked at the time of preparation to indicate the "sell by" date, "best if used by" date, or the date by which the food must be consumed which is, including the day of preparation: (i) 7 calendar days or less from the day that the food is prepared, if the food is maintained at 41 ° F (5 ° C)or less; or(ii) 4 calendar days or less from the day the food is prepared, if the food is maintained between 42 ° and 45 ° F (5.5 ° and 7 ° C).(b) A container of refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food manufacturing establishment must be clearly marked to indicate the date by which the food must be consumed: (i) 7 calendar days or less after the original container is opened, if the food is maintained at 41 ° F (5 ° C) or less; or(ii) 4 calendar days or less from the day the original container is opened, if the food is maintained between 42 ° F and 45 ° F (5.5 ° C and 7 ° C).(c) Refrigerated, ready-to-eat, potentially hazardous food prepared in a food establishment and dispensed through a vending machine with an automatic shut-off control that is activated at a temperature of: (i) 41 ° F (5 ° C) or below must be discarded if not sold within 7 days; or(ii) between 42 ° F and 45 ° F (5.5 ° C and 7 ° C) must be discarded if not sold within 4 days.(d) The requirements in (6) (a) and (b) of this rule do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.(e) Subsection (6) (b) of this rule does not apply to whole, unsliced portions of a cured and processed food product with original casing maintained on the remaining portion, such as bologna, salami, or other sausage in a cellulose casing.(7) Time is allowable as a public health control. (a) Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, if the following requirements are met: (i) the food is marked or otherwise identified with the time within which it must be cooked, served, or discarded;(ii) the food is served or discarded within 4 hours from the time when the food is removed from temperature control;(iii) food in unmarked containers or packages, or for which the time expires, is discarded; and(iv) written procedures are maintained in the food establishment and made available to the regulatory authority upon request to ensure compliance with (7) (a) (i) through (iii) of this rule and ARM 37.110.206 for food that is prepared, cooked, and refrigerated before time is used as a public health control.(b) Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.(8) Food on display for self-service by the consumer must be protected from contamination by: (a) use of packaging; counter, service line, or salad bar food guards; display cases; or similarly effective means;(b) providing suitable utensils or effective dispensing methods for self-service operations for ready-to-eat foods;(c) protecting condiments by using: (i) dispensers that are designed to provide protection;(ii) food display units provided with proper dispensing utensils;(iii) original containers designed for dispensing; or(iv) individual packages or portions; and(d) not allowing food that has been served or sold and in the possession of a consumer and that is unused or returned by the consumer to be offered again as food for human consumption. However, food that is not potentially hazardous, such as crackers and condiments, in an unopened original package and maintained in sound condition may be reserved or resold to that population that is not classified as highly susceptible;(e) not allowing self-service consumers to use soiled tableware, including single-service articles, to obtain additional food from display and serving equipment. However, cups and glasses may be reused if refilling is a contamination free process. A sign similar to the one shown must be posted to inform the consumer of this requirement: "CONSUMER: Please obtain clean tableware before obtaining additional food."Mont. Admin. r. 37.110.208
NEW, 1979 MAR p. 677, Eff. 7/13/79; TRANS & AMD, 2000 MAR p. 3201, Eff. 11/23/00.Sec. 50-50-103, MCA; IMP, Sec. 50-50-103, MCA;