3717-1-03.4(K)(7) Food: limitation of growth of organisms of public health concern

A HACCP plan is not needed for a specific food when a food service operation or retail food establishment uses a reduced oxygen packaging method to package that specific time/temperature controlled for safety food that is always:

(a)

Labeled with the production time and date;

(b)

Held at forty-one degrees Fahrenheit (five degrees Celsius) or less during refrigerated storage; and

(c)

Removed from its package in the food service operation or retail food establishment within forty-eight hours after packaging.