Section 114057.1 - Reduced-oxygen packaging method; HACCP plan; cook-chill or sous vide process(a) A food facility that packages food using a reduced-oxygen packaging method and Clostridium botulinum is identified as a microbiological hazard in the final prepackaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of Clostridium botulinum.(b) A food facility that packages food using a reduced-oxygen packaging method and Clostridium botulinum is identified as a microbiological hazard in the final prepackaged form shall have an approved HACCP plan that does all of the following:(1) Contains the information specified under Section 114419.1.(2) Identifies the food to be prepackaged.(3) Limits the food prepackaged to a food that does not support the growth of Clostridium botulinum because it complies with one of the following: (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 United States Department of Agriculture and is received in an intact package.(D) Is a food with a high level of competing organisms, such as raw meat or raw poultry.(4) Specifies methods for maintaining food at 41 degrees Fahrenheit or below.(5) 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 maintain the food at 41°F or below and 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.(6) Limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time product is maintained frozen, or the original manufacturer's "sell by" or "use by" date, whichever occurs first.(7) Includes operational procedures that prohibit contacting food with bare hands, identify a designated area and the method by which physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross-contamination and access to the processing equipment is restricted to responsible trained personnel familiar with the potential hazards of the operation, and delineate cleaning and sanitization procedures for food-contact surfaces.(8) Describes the training program that ensures that individuals responsible for the reduced-oxygen packaging operation understand the concepts required for a safe operation, the equipment and facilities, and the procedures specified under paragraph (7) and Section 114419.1.(c) Except for fish that is frozen before, during, and after packaging, a food facility shall not package fish using a reduced-oxygen packaging method.(d) A food facility is not required to have an HACCP plan if the food facility uses a reduced-oxygen packaging method to package hazardous food that always complies with the following standards with respect to packaging the hazardous food:(1) The food is labeled with the production time and date.(2) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage.(3) The food is removed from its package in the food facility within 48 hours after packaging.(e) A food facility that packages potentially hazardous foods using a cook-chill or sous vide process shall meet the requirements of Section 3-502.12 (D) of the Food Code published by the FDA.Ca. Health and Saf. Code § 114057.1
Amended by Stats 2021 ch 155 (AB 831),s 6, eff. 1/1/2022.Amended by Stats 2016 ch 195 (SB 1067),s 11, eff. 1/1/2017.Added by Stats 2006 ch 23 (SB 144),s 2, eff. 1/1/2007, op. 7/1/2007.