Part 1
Purpose and Definitions
Purpose and Definitions
A Purpose, Scope and Definitions
§ 251-0101.01. Purpose.
§ 251-0101.02. Scope.
§ 251-0101.03. Definitions.
Part 2
Management and Personnel
Management and Personnel
A Supervision
§ 251-0201.01. Designation of person in charge.
§ 251-0201.02. Duties of person in charge.
B Employee Health
§ 251-0202.01. Duty to report disease or medical condition.
§ 251-0202.02. Diseases or medical conditions that must be reported.
§ 251-0202.03. Duty to impose exclusions and restrictions.
§ 251-0202.04. Duty to comply with exclusions and restrictions.
§ 251-0202.05. Removing exclusions and restrictions.
C Personal Cleanliness
§ 251-0203.01. Cleanliness of hands and exposed portions of arms.
§ 251-0203.02. Duty of food employees to wash.
§ 251-0203.03. Required washing locations.
§ 251-0203.04. Hand sanitizers.
§ 251-0203.05. Cleanliness of fingernails.
§ 251-0203.06. Jewelry.
§ 251-0203.07. Cleanliness of outer clothing.
D Hygienic Practices
§ 251-0204.01. Food contamination prevention.
§ 251-0204.02. Hair restraints.
§ 251-0204.03. Animals.
Part 3
Food
Food
A Characteristics
§ 251-0301.01. Food shall be safe, unadulterated and honestly presented.
B Food Sources
§ 251-0302.01. Food sources.
§ 251-0302.02. Food prepared in a private home.
§ 251-0302.03. Packaged food.
§ 251-0302.04. Whole-muscle, intact beef.
§ 251-0302.05. Packaged meat and poultry that is not a ready-to-eat food.
§ 251-0302.06. Food in a hermetically sealed container.
§ 251-0302.07. Milk and milk products.
§ 251-0302.08. Fish.
§ 251-0302.09. Molluscan shellfish.
§ 251-0302.10. Wild mushrooms.
§ 251-0302.11. Game animals.
§ 251-0302.12. Ice.
C Specifications for Receiving, Original Containers and Records
§ 251-0303.01. Receiving temperature of food.
§ 251-0303.02. Additives.
§ 251-0303.03. Receiving shell eggs.
§ 251-0303.04. Receiving eggs and milk products.
§ 251-0303.05. Package integrity of food upon receipt.
§ 251-0303.06. Receiving shucked shellfish: packaging and identification.
§ 251-0303.07. Shell-stock identification.
§ 251-0303.08. Shell-stock: condition upon receipt.
§ 251-0303.09. Molluscan shellfish: original container.
§ 251-0303.10. Shell-stock: maintaining identification.
§ 251-0303.11. Juice.
D Preventing Contamination By Employees
§ 251-0304.01. Preventing contamination from food employees' hands.
§ 251-0304.02. Preventing contamination when tasting.
E Preventing Food and Ingredient Contamination
§ 251-0305.01. Preventing contamination of packaged and unpackaged food: separation, packaging and segregation.
§ 251-0305.02. Identification of content on food storage containers.
§ 251-0305.03. Substituting pasteurized eggs for raw shell eggs in certain recipes.
§ 251-0305.04. Protection from unapproved additives.
§ 251-0305.05. Washing raw fruits and vegetables.
§ 251-0305.06. Preventing contamination from ice used as coolant.
F Preventing Contamination From Equipment, Utensils and Linens
§ 251-0306.01. Preventing contamination from food contact with equipment and utensils.
§ 251-0306.02. In-use utensils and between-use storage.
§ 251-0306.03. Linens and napkins: use limitations.
§ 251-0306.04. Wiping cloths: use limitations.
§ 251-0306.05. Gloves: use limitations.
§ 251-0306.06. Using clean tableware for second portions and refills.
§ 251-0306.07. Refilling returnables.
G Preventing Contamination From the Premises
§ 251-0307.01. Food storage.
§ 251-0307.02. Vended potentially hazardous food: original container.
§ 251-0307.03. Food preparation.
H Preventing Contamination by Consumers
§ 251-0308.01. Food display.
§ 251-0308.02. Protection of condiments.
§ 251-0308.03. Consumer self-service operations.
§ 251-0308.04. Returned food and reservice of food.
I Destruction of Organisms of Public Health Concern
§ 251-0309.01. Cooking raw animal- derived foods.
§ 251-0309.02. Microwave cooking.
§ 251-0309.03. Plant food cooking for hot holding.
§ 251-0309.04. Parasite destruction in fish other than molluscan shellfish by freezing.
§ 251-0309.05. Reheating food.
§ 251-0309.06. Treating juice.
J Temperature and Time Control for Limitation of Growth of Organisms of Public Health Concern
§ 251-0310.01. Stored frozen food.
§ 251-0310.02. Potentially hazardous food: slacking.
§ 251-0310.03. Potentially hazardous food: thawing.
§ 251-0310.04. Potentially hazardous food: cooling.
§ 251-0310.05. Potentially hazardous food: hot and cold holding.
K Specialized Processing Methods
§ 251-0311.01. Variance requirement for specialized processing methods.
§ 251-0311.02. Reduced oxygen packaging.
L Food Identity, Presentation and On- Premises Labeling
§ 251-0312.01. Accurate representation.
§ 251-0312.02. Labeling.
§ 251-0312.03. Consumer advisory required with respect to animal-derived foods that are raw, undercooked or not otherwise processed to eliminate pathogens.
M Unsafe, Adulterated or Contaminated Food
§ 251-0313.01. Discarding or reconditioning unsafe, adulterated or contaminated food.
N Special Requirements for Highly Susceptible Populations
§ 251-0314.01. Additional safeguards for a food facility that serves a highly susceptible population.
Part 4
Equipment, Utensils and Linens General Standard
Equipment, Utensils and Linens General Standard
A General Standard
§ 251-0401.01. Acceptability of food equipment certified or classified for sanitation by an ANSI-accredited certification program.
B Materials for Use in Construction and Repair
§ 251-0402.01. Materials in multiuse utensils and food- contact surfaces.
§ 251-0402.02. Materials for surfaces that are non-food- contact surfaces.
§ 251-0402.03. Single-service and single-use articles: required characteristics.
C Design and Construction
§ 251-0403.01. Durability and strength.
§ 251-0403.02. Cleanability of multiuse food-contact surfaces and CIP equipment.
§ 251-0403.03. "V" threads: use limitation.
§ 251-0403.04. Cleanability of hot oil filtering equipment, can openers, non-food- contact surfaces, kick plates and ventilation hood systems.
D Accuracy
§ 251-0404.01. Accuracy of temperature-measuring devices for food.
§ 251-0404.02. Accuracy of temperature measuring devices for ambient air and water.
§ 251-0404.03. Accuracy of pressure- measuring devices on mechanical ware- washing equipment.
E Functionality
§ 251-0405.01. Ventilation hood systems, drip prevention.
§ 251-0405.02. Equipment openings, closures and deflectors.
§ 251-0405.03. Dispensing equipment: protection of equipment and food.
§ 251-0405.04. Vending machines.
§ 251-0405.05. Bearings and gear boxes: leakproof.
§ 251-0405.06. Beverage tubing: separation.
§ 251-0405.07. Ice units: separation of drains.
§ 251-0405.08. Condenser unit: separation.
§ 251-0405.09. Molluscan shellfish tanks.
§ 251-0405.10. Temperature- measuring devices.
§ 251-0405.11. Ware-washing machines.
§ 251-0405.12. Manual ware-washing machines.
§ 251-0405.13. Ware-washing sinks and drainboards: self- draining.
§ 251-0405.14. Equipment compartments: drainage.
§ 251-0405.15. Case lot handling equipment: movability.
F Numbers and Capacities of Equipment
§ 251-0406.01. Cooling, heating and holding capacities.
§ 251-0406.02. Manual ware-washing: sink compartment requirements.
§ 251-0406.03. Drainboards.
§ 251-0406.04. Ventilation hood systems: adequacy.
§ 251-0406.05. Clothes washers and dryers.
G Numbers and Capacities of Utensils, Temperature Measuring Devices and Testing Devices
§ 251-0407.01. Consumer self-service utensils.
§ 251-0407.02. Food temperature- measuring devices.
§ 251-0407.03. Temperature measuring devices for manual ware-washing.
§ 251-0407.04. Sanitizing solution testing devices.
H Location and Installation of Equipment
§ 251-0408.01. Location of equipment, clothes washers and dryers and storage cabinets to prevent contamination.
§ 251-0408.02. Installation of fixed equipment, fixed table- mounted equipment and fixed floor- mounted equipment.
I Maintenance and Operation of Equipment
§ 251-0409.01. Equipment: good repair and proper adjustment.
§ 251-0409.02. Cutting surfaces.
§ 251-0409.03. Microwave ovens.
§ 251-0409.04. Ware-washing equipment: mechanical or manual.
§ 251-0409.05. Mechanical ware- washing equipment.
§ 251-0409.06. Manual ware-washing equipment.
J Maintenance and Operation of Utensils and Temperature- and Pressure-Measuring Devices
§ 251-0410.01. Utensils and temperature- and pressure-measuring devices: repair and calibration.
§ 251-0410.02. Single-service and single-use articles.
§ 251-0410.03. Mollusk and crustacean shells used as serving containers.
K Cleaning of Equipment and Utensils
§ 251-0411.01. Objective of cleaning equipment and utensils.
§ 251-0411.02. Frequency of cleaning equipment food-contact surfaces and utensils.
§ 251-0411.03. Frequency of cleaning cooking and baking equipment.
§ 251-0411.04. Frequency of cleaning non-food-contact surfaces.
§ 251-0411.05. Methods of cleaning.
§ 251-0411.06. Washing: loading of soiled items into ware- washing machines.
§ 251-0411.07. Washing procedures for alternative ware- washing equipment.
§ 251-0411.08. Rinsing procedures.
§ 251-0411.09. Washing returnable containers for refilling.
L Sanitization of Equipment and Utensils
§ 251-0412.01. Sanitization: requirement, frequency and methods.
M Laundering
§ 251-0413.01. Requirement and frequency of laundering.
§ 251-0413.02. Methods of laundering.
§ 251-0413.03. Use of laundry facilities.
N Protection of Clean Items
§ 251-0414.01. Drying clean equipment and utensils.
§ 251-0414.02. Wiping cloths: air- drying locations.
§ 251-0414.03. Lubricating and reassembling clean food-contact surfaces and equipment.
§ 251-0414.04. Storing clean items.
§ 251-0414.05. Handling clean items.
Part 5
Water, Plumbing and Waste Water
Water, Plumbing and Waste Water
A Water
§ 251-0501.01. Sources of drinking water.
§ 251-0501.02. Drinking water system flushing and disinfection.
§ 251-0501.03. Bottled drinking water.
§ 251-0501.04. Quality of water.
§ 251-0501.05. Quantity and availability of water: capacity and pressure.
§ 251-0501.06. Distribution, delivery and retention of water.
B Plumbing System
§ 251-0502.01. Approved materials to be used in plumbing systems.
§ 251-0502.02. Design, construction and installation of plumbing systems.
§ 251-0502.03. Numbers and capacities of plumbing facilities.
§ 251-0502.04. Location and placement of plumbing facilities.
§ 251-0502.05. Operation and maintenance of plumbing facilities.
C Water Tank and Mobile Food Facility Water Tank
§ 251-0503.01. Materials used in construction of water tanks and mobile food facility water tanks.
§ 251-0503.02. Design and construction of water tanks and mobile food facility water tanks.
§ 251-0503.03. Numbers and capacities of water tanks and mobile food facility water tanks.
§ 251-0503.04. Operation and maintenance of water tanks and mobile food facility water tanks.
D Sewage, Other Liquid Waste and Rainwater
§ 251-0504.01. Capacity and drainage of a sewage holding tank in a mobile food facility.
§ 251-0504.02. Retention, drainage and delivery of sewage, other liquid waste and rainwater.
§ 251-0504.03. Disposal of sewage and nonsewage.
E Refuse, Recyclables and Returnables
§ 251-0505.01. Storage areas and receptacles for refuse, recyclables and returnables: materials, design, construction and installation.
§ 251-0505.02. Storage areas and receptacles for refuse, recyclables and returnables: numbers and capacities.
§ 251-0505.03. Location of storage areas, redeeming machines, receptacles and waste handling units.
§ 251-0505.04. Operation and maintenance of storage areas, redeeming machines, receptacles and waste handling units.
§ 251-0505.05. Removal of refuse, recyclable and returnables.
§ 251-0505.06. Facilities for disposal and recycling refuse, recyclables and returnables.
Part 6
Physical Facilities
Physical Facilities
A Materials for Construction and Repair
§ 251-0601.01. Indoor areas of food facilities: surface characteristics.
§ 251-0601.02. Outdoor areas of food facilities: surface characteristics.
B Design, Construction and Installation
§ 251-0602.01. Cleanability of floors, walls and ceilings.
§ 251-0602.02. Functionality of various physical facilities of a food facility.
C Numbers and Capacities
§ 251-0603.01. Hand-washing facilities: numbers and capacities.
§ 251-0603.02. Toilets and urinals: numbers and capacities.
§ 251-0603.03. Lighting: intensity.
§ 251-0603.04. Mechanical ventilation as needed.
§ 251-0603.05. Requirement and designation of dressing areas and storage areas.
§ 251-0603.06. Utility sinks.
D Location and Placement
§ 251-0604.01. Hand-washing facilities: located for convenience.
§ 251-0604.02. Toilet rooms: located for convenience.
§ 251-0604.03. Employee accommodations: located to prevent contamination.
§ 251-0604.04. Distressed merchandise: segregated.
§ 251-0604.05. Refuse, recyclables and returnables: receptacles, waste handling units and designated storage areas.
E Maintenance and Operation
§ 251-0605.01. Premises, structures, attachments and fixtures: methods.
§ 251-0605.02. Limitations on animals.
Part 7
Poisonous or Toxic Materials
Poisonous or Toxic Materials
A Labeling and Identification
§ 251-0701.01. Poisonous or toxic substances: original containers to display identifying information.
§ 251-0701.02. Poisonous or toxic substances: working containers labeled with common name.
B Operational Supplies and Applications
§ 251-0702.01. Poisonous or toxic substances: storage.
§ 251-0702.02. Poisonous or toxic substances: limitations on presence and use.
§ 251-0702.03. Prohibition of use of poisonous or toxic material containers to store food.
§ 251-0702.04. Chemicals: use criteria.
§ 251-0702.05. Lubricants that have incidental contact with food: criteria.
§ 251-0702.06. Pesticides.
§ 251-0702.07. Medicines.
§ 251-0702.08. First aid supplies: storage.
§ 251-0702.09. Other personal care items: storage.
C Stock and Retail Sale
§ 251-0703.01. Storage and display: separation of poisonous or toxic materials from food.
Part 8
Administrative Procedures
Administrative Procedures
A Access, Approvals and Variances
§ 251-0801.01. Access to food facilities.
§ 251-0801.02. Obtaining department or licensor approval.
§ 251-0801.03. Variances.
B Plan Submission and Approval
§ 251-0802.01. Facility and operating plans.
§ 251-0802.02. HACCP plans.
§ 251-0802.03. Confidentiality of trade secrets.
§ 251-0802.04. Preoperational inspection of construction.
C Requirements for Operation
§ 251-0803.01. Requirement: license or registration.
§ 251-0803.02. Application procedure for appropriate license or registration.
§ 251-0803.03. Issuance.
§ 251-0803.04. Conditions of retention: responsibilities of food facility operator.
Part 9
Administration
Administration
A Administration and Enforcement
§ 251-0901.01. References.
§ 251-0901.02. Enforcement.
§ 251-0901.03. Permit/license.
§ 251-0901.04. Inspections.
§ 251-0901.05. Suspension and revocation of permit/ license.
§ 251-0901.06. Violations and penalties.
§ 251-0901.07. Other codes.
[HISTORY: Adopted by the City Council of the City of Reading 5-14-2007 by Ord. No. 30-20071 (Ch. 10, Part 12, of the 2001 Code of Ordinances). Amendments noted where applicable.]
1. Editor's Note: Ord. No. 28-2010, adopted 6-28-2010, repealed this chapter to the extent inconsistent with or in direct contrast to the Property Maintenance Rules and Regulations, enacted and authorized by Ord. No. 28-2010 (Ch. 180, Part 12).