Our goal for writing these articles is to give you, the operator a better understanding of the current 2009 FDA Food Code. Each month we’ll continue to explore the content of the food code and how it relates to the operation of your facilities.

Question

What are the rules for storage for foods prepared in house that are to be frozen with commercially frozen product?

Answer:

Preventing Food and Ingredient Contamination

3-302.11 Packaged and Unpackaged Food – Protection - Separation, Packaging, and Segregation.

Raw or ready-to-eat foods or commercially processed bulk-pack food that is packaged on-site presents a greater risk of cross-contamination. Additional product handling and drippage during the freezing process, partial thawing or incomplete seals on the package increase the risk of cross-contamination from these products packaged in-house.

Preventing Food and Ingredient Contamination

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. (A) Food shall be protected from cross contamination by:
2. 1. (1) Except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display from:
   2. 1. (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, ^P and
      2. (b) Cooked ready-to-eat food; ^P
      3. (c) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

1. 2. (2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
   3. 1. (a) Using separate equipment for each type, ^P or
      2. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, ^P and
      3. (c) Preparing each type of food at different times or in separate areas; ^P
   4. (3) Cleaning equipment and utensils as specified under ¶ 4-602.11(A) and sanitizing as specified under § 4-703.11;
   5. (4) Except as specified under Subparagraph 3-501.15(B)(2) and in ¶ (B) of this section, storing the food in packages, covered containers, or wrappings;
   6. (5) Cleaning hermetically sealed containers of food of visible soil before opening;
   7. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
   8. (7) Storing damaged, spoiled, or recalled food being held in the food establishment as specified under § 6-404.11; and
   9. (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from ready-to-eat food.
2. (B) Subparagraph (A)(4) of this section does not apply to:
3. 1.  (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption;
   2. (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks;
   3. (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks;
   4. (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or
   5. (5) Shellstock.

So Long Till Next Month,

Doris Rittenmeyer, CP - FS

Director – Safety Management Services

d.rittenmeyer@foodhandler.com

This information is provided as a general guideline and is not intended to be, nor does it, constitute legal or regulatory advice. Additional Federal regulations may apply to your particular circumstances. State, regional and local laws, ordinances and regulations may also apply.