16 Del. Admin. Code § 4458A-6.0

Current through Register Vol. 28, No. 7, January 1, 2025

Section 4458A-6.0 - Producer Requirements

6.1 The producer shall ensure that:

6.1.1 Only approved cottage food items shall be made in the registered CFE;

6.1.2 Only persons necessary to the CFE shall be allowed in the food preparation, food storage, or ware washing areas during operation;

6.1.3 Producers and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or ware washing areas shall comply with these regulations;

6.1.4 Producers and employees are effectively cleaning their hands by routinely hand washing per specifications provided by the Division;

6.1.5 Producers or employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by periodically evaluating foods upon their receipt:

6.1.6 Producers or employees are verifying that foods delivered to the CFE during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented;

6.1.7 Producers or employees are properly cooking TCS ingredients, being particularly careful in cooking those foods known to cause severe foodborne illness and death, and routinely monitoring cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated;

6.1.8 Producers or employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing per specifications provided by the Division;

6.1.9 Producers and employees shall prevent cross-contamination of ready to eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment;

6.1.10 Producers and employees are properly trained in food safety, including food allergy awareness, as deemed by the Office of Food Protection; and

6.1.11 Producers and employees are informed in a verifiable manner of their responsibility to report to the producer, information about their health and activities as they relate to diseases that are transmissible through food.

16 Del. Admin. Code § 4458A-6.0

23 DE Reg. 52 (7/1/2019)
27 DE Reg. 432 (12/1/2023) (Final)