Ala. Admin. Code r. 80-1-22-.34

Current through Register Vol. 43, No. 1, October 31, 2024

Section 80-1-22-.34 - Definition Of Potentially Hazardous Food Under Alabama Safe Foods Act Of 2000

(1) Potentially Hazardous Food as defined in subparagraph 1-201.10(B)(61) Food Code, 1999 recommendations of the United States Public Health Service Food and Drug Administration, National technical Information Service Publication PB 99-115925 and the same is hereby adopted and fully set out herein for reference:

(2) "Potentially Hazardous Food.

(a) "Potentially hazardous food" means a FOOD that is natural or synthetic and that requires temperature control because it is in a form capable of supporting:

(i) The rapid and progressive growth of infectious or toxigenic microorganisms;

(ii) The growth and toxin production of Clostridium botulinum; or

(iii) In raw shell eggs, the growth of Salmonella Enteritidis.

(b) "Potentially hazardous food" includes an animal FOOD (a FOOD of animal origin) that is raw or heat-treated; a FOOD of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; or garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support growth as specified under Subparagraph (a) of this definition.

(c) "Potentially hazardous food" does not include:

(i) An air-cooled hard-boil egg with shell intact;

(ii) A FOOD with an aw value of 0.85 or less;

(iii) A FOOD with a pH level of 4.6 or below when measured at 24° C (75° F);

(iv) A FOOD, in an unopened HERMETICALLY SEALED CONTAINER, that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution;

(v) A FOOD for which laboratory evidence demonstrates that the rapid and progressive growth of infectious or toxigenic microorganisms or the growth of S. Enteritidis in eggs or C. botulinum can not occur, such as a FOOD that has an aw and a pH that are above the levels specified under Subparagraphs (c) (ii) and (iii) of this definition and that may contain a preservative, other barrier to the growth of microorganisms, or a combination of barriers that inhibit the growth of microorganisms; or

(vi) A FOOD that does not support the growth of microorganisms as specified under Subparagraph (a) of this definition even though the Food may contain an infectious or toxigenic microorganism or chemical or physical contaminant at a level sufficient to cause illness."

Author: Reginald L. Sorrells

Ala. Admin. Code r. 80-1-22-.34

New Rule: Filed November 15, 2000; effective December 20, 2000.

Statutory Authority: Act #2000-320, Regular Session of Legislature, 2000.