0434 - Laserfiche WebLink

Home Browse Search

1.2 . , 2. bake sales by any group for any charitable and non~ profit purpose may use home prepared foods. Custards, cream fillir.gs and other potentially harzardous fcod shall be properly refrigerated; 3. school classrooms may use home prepared foods other than potentially hazardous food. All food received or used in all food establishments shall be frOOt sources approved by the health authority. b. Source of Dairy Products. Milk and fluid milk products shall be Grade "A" and shall be served to the consumer in the individual unopened original containers in which they were received from the distributor, or served from a bulk container equipped with a sanitary dispensing device, provided, however, that cream, Whipped cream, or half and half may be poured from an opened original container for use or service on the premises, provided, further, that milk served at hospitals and institutions may be served from one-quart (0.9 liter) or two-quart (1.9 liter) containers packaged at a milk plant, and mixed milk drinks requiring less than one-half pint (0.23 liter) of milk may be poured from one-quart (0.9 liter) ot two-quart (1.9 liter) containers packaged at a milk plant. The dipping or ladling of milk is prohibited, except for iu~ediate cooking purposes, provided, further, that this section shall not apply to manufacturing or processing food establishments which make no sales at retail nor direct sales to consumers. Dry milk and milk products may be reconstituted in the establishment if used for cooking purposes. c. Source of Shellfish. No person shall have or keep in any food establishment any oysters, clams, mussels, or other shellfish from a source which has not been approved by the Minnesota State Department of Health or if the source is outside the state, from a shipper whose name is not on the current Interstate Certified Shellfish Shippers list, issued by the Federal Food and Drug Administration, and such approval shall be evidenced by official stamp on the container. Shucked shellfish shall be kept in the original container until used. Oysters, clams, mussels and other shellfish, if served on the shell, must be served in the original shell. d. Source of Meat and Meat Products. All meat and meat products received, kept, or used in any manner in any food establishment shall be officially identified as having been inspected for wholesomeness under federal or state regulations, and any such products upon which any such official identification is lost by reason of the processing thereof shall be identified by the name and location of the processor thereon. "