NEBRASKA FOOD CODE

Nebraska Department of Agriculture Food Safety and Consumer Protection

State Office Building P.O. Box 94757

Lincoln, Nebraska 68509 (402) 471-3422

www.nda.nebraska.gov

REQUIREMENTS FOR FOOD ESTABLISHMENTS IN NEBRASKA

Including the

FOOD CODE

as adopted by reference pursuant to Nebraska Revised Statutes, section 81-2,257.01

and

selected sections of the

NEBRASKA PURE FOOD ACT

Nebraska Revised Statutes, section 81-2,239, et seq.

The Food Code is taken from the 2013 Recommendations of the United States Public Health Service, Food and Drug Administration. The Code sections are designated by the number 1-101.10 to 8-501.40 The sections taken from the Pure Food Act are designated by the numbers 81-2,272.01 to 81-2,292. Effective Date July 21, 2016

TABLE OF CONTENTS Chapter 1 - Purpose and Definitions 1-101.10 Food Code .............................................................................................................................................................. 1 1-102.10 Food Safety, Illness Prevention, and Honest Presentation .................................................................................... 1 1-103.10 Statement ................................................................................................................................................................. 1 1-201.10 Statement of Application and Listing of Terms..................................................................................................... 1 Chapter 2 - Management and Personnel 2-101.11* Assignment............................................................................................................................................................ 25 2-102.11* Demonstration ....................................................................................................................................................... 26 2-102.20 Food Protection Manager Certification................................................................................................................ 28 2-103.11* Person in Charge. ................................................................................................................................................. 28 2-201.11* Responsibility of Permit Holder, Person in Charge, and Conditional Employees ................... 30 2-201.12* Exclusions and Restrictions .................................................................................................................................. 32 2-201.13* Removal, Adjustment, or Retention of Exclusions and Restrictions .................................................................. 34 2-301.11* Clean Condition .................................................................................................................................................... 39 2-301.12* Cleaning Procedure. .............................................................................................................................................. 39 2-301.14* When to Wash. ..................................................................................................................................................... 40 2-301.15* Where to Wash. .................................................................................................................................................... 41 2-301.16 * Hand Antiseptics. .................................................................................................................................................. 41 2-302.11* Fingernails ............................................................................................................................................................. 42 81-2,272.32 Fingernail Maintenance ................. 42 2-303.11 Jewelry, Prohibition ............................................................................................................................................. 42 2-304.11 Outer Clothing, Clean Condition. ....................................................................................................................... 42 2-401.11 Food Contamination, Prevention Eating, Drinking, or Using Tobacco. ............................................................ 42 2-401.12 Discharges from the Eyes, Nose, and Mouth. ..................................................................................................... 43 2-402.11 Hair Restraints, Effectiveness. ............................................................................................................................ 43 2-403.11* Handling Prohibition. .......................................................................................................................................... 43 Chapter 3 - Food 3-101.11* Safe, Unadulterated, and Honestly Presented ...................................................................................................... 43 3-201.11* Compliance with Food Law. ............................................................................................................................... 44 3-201.12* Food in a Hermetically Sealed Container. .......................................................................................................... 45 3-201.13* Fluid Milk and Milk Products. ............................................................................................................................. 45 3-201.14* Fish. ....................................................................................................................................................................... 45 3-201.15* Molluscan Shellfish. ............................................................................................................................................. 45 3-201.16* Wild Mushrooms. ................................................................................................................................................. 45 3-201.17* Game Animals. ..................................................................................................................................................... 46 3-202.11* Temperature .......................................................................................................................................................... 47 3-202.12* Additives. ............................................................................................................................................................. 47 3-202.13* Shell Eggs. ........................................................................................................................................................... 48 3-202.14* Eggs and Milk Products, Pasteurized. .................................................................................................................. 48 3-202.15* Package Integrity. ................................................................................................................................................. 48 3-202.16* Ice. ......................................................................................................................................................................... 48 3-202.17* Shucked Shellfish, Packaging and Identification. ............................................................................................... 48 3-202.18* Shellstock Identification. ...................................................................................................................................... 49 3-202.19 Shellstock, Condition. ........................................................................................................................................... 50 3-202.110* Juice Treated. ........................................................................................................................................................ 50 3-203.11 Original Containers and Records, Molluscan Shellfish, Original Container ...................................................... 50 3-203.12* Shellstock, Maintaining Identification. ................................................................................................................ 51 3-301.11 Preventing Contamination by Employees ............................................................................................................ 52 81-2,272.10* Preventing Contamination by Employees (Replaces 2013 Food Code 3-301.11 Preventing Contamination

from Hands) .......................................................................................................................................................... 52 3-301.12* Preventing Contamination when Tasting. ........................................................................................................... 52 3-302.11* Packaged and Unpackaged Food - Separation, Packaging, and Segregation. .................................................... 52 3-302.12 Food Storage Containers, Identified with Common Name of Food ................................................................... 53 3-302.13* Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes. .............................................................. 53 3-302.14* Protection from Unapproved Additives. .............................................................................................................. 54

3-302.15 Washing Fruits and Vegetables. ........................................................................................................................... 54 3-303.11* Ice Used as Exterior Coolant, Prohibited as Ingredient. ..................................................................................... 54 3-303.12