§ 50-106. Food supplies.

(a)

Generally. Food received or used in food service establishments shall be clean, wholesome, free from spoilage, adulteration and misbranding and shall be safe for human consumption. Food shall be obtained from sources approved or considered satisfactory by the health authority. The use of food in hermetically sealed containers that was not prepared in a food processing establishment is prohibited.

(b)

Special requirements.

(1)

Fluid milk and fluid milk products used or served shall be pasteurized and shall meet the standards of quality established for such products by applicable state and local laws and regulations. Dry milk and dry milk products shall be made from pasteurized milk and milk products.

(2)

All frozen desserts and frozen dessert mixes for use in frozen dessert retail establishments shall not exceed a standard plate count of 50,000 per gram nor a coliform count of ten per gram. Samples shall be collected as often as deemed necessary by the health authority. Frozen dessert mixes used for manufacture of frozen desserts by a frozen dessert retail establishment shall be pasteurized as directed by the health authority.

(3)

Crustacea meat and shellfish (oysters, clams or mussels) shall be from approved sources. Fresh and frozen shucked shellfish shall be packed in nonreturnable packages identified with the name and address of the original shell stock processor, shucker-packer or repacker and the interstate certification number issued according to law. Shell stock and shucked shellfish shall be kept in the container in which they were received until they are used. Each container of unshucked shell stock (oysters, clams or mussels) shall be identified by an attached tag that states the name and address of the original shell stock processor, the kind and quantity of shell stock and the interstate certification number issued by the state or foreign shellfish control agency.

(4)

Only clean whole eggs, with shell intact and without cracks or checks, or pasteurized liquid, frozen or dry eggs or pasteurized dry egg products shall be used, except that hardboiled, peeled eggs, commercially prepared and packaged, may be used.

(5)

Meat and meat products received or used in a food service establishment shall be identified as having been officially inspected for wholesomeness and sanitation under a federal to state regulatory program.

(6)

Poultry and poultry meat products, including game birds, shall be identified as having been officially inspected for wholesomeness and sanitation under a federal to state regulatory program, and the container in which they are received shall be so labeled to retain its identity as to source.

(Code 1970, § 11-54; Ord. No. 80-24, §§ 2.1, 2.2, 9-23-80)