Arkansas Administrative Code

20 CAR § 191-303. Jewelry. Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry, including medical information jewelry, on their arms and hands.

20 CAR § 191-304. Outer clothing. Clean condition. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

20 CAR § 191-401. Food contamination prevention. (a) Eating, drinking, or using tobacco.* (1) Except as specified in subdivision (a)(2) of this section, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clea…

20 CAR § 191-402. Hair restraints — Effectiveness. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair that are designed and worn to effectiv…

20 CAR § 191-403. Animals — Handling prohibition.* (a) Except as specified in subsection (b) of this section, food employees may not care for or handle animals that may be present such as patrol dogs, service animals, or pets that are allowed as specified in 20 CAR § 195-601(o)(2…

20 CAR § 191-501. Clean-up of vomiting and diarrheal events.* (a) A retail food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the retail food estab…

20 CAR § 192-101. Condition. Safe, unadulterated, and honestly presented.* Food shall be safe, unadulterated, and, as specified under 20 CAR § 192-602(b), honestly presented. P

20 CAR § 192-201. Sources. (a) Compliance with food law.* (1) Food shall be obtained from sources that comply with law. P (2) Except for non-time/temperature control for safety food sold in accordance with the Food Freedom Act, Arkansas Code § 20-57-501 et seq. (Arkansas Code § 2…

20 CAR § 192-202. Specifications for receiving. (a) Temperature.* (1) Except as specified in subdivision (a)(2) of this section, refrigerated, time/temperature control for safety food shall be at a temperature of five degrees Celsius (5°C) (forty-one degrees Fahrenheit (41°F)) or…

20 CAR § 192-203. Original containers and records. (a) Molluscan shellfish — Original container. (1) Except as specified in subdivision (a)(2) of this section, molluscan shellfish may not be removed from the lot in which they are received other than immediately before sale or pre…

20 CAR § 192-301. Preventing contamination by employees. (a) Preventing contamination from hands.* (1) Food employees shall wash their hands as specified under 20 CAR § 191-301(b). (2) Except when washing fruits and vegetables as specified under 20 CAR § 192-302(d), or as specifi…

20 CAR § 192-302. Preventing food and ingredient contamination. (a) Packaged and unpackaged food — Separation, packaging, and segregation.* (1) Food shall be protected from cross-contamination by: (A)(i) Except as specified by subdivision (a)(1)(A)(ii) of this section, separating…

20 CAR § 192-303. Preventing contamination from ice used as a coolant. (a) Ice used as exterior coolant prohibited as ingredient. After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and …

20 CAR § 192-304. Preventing contamination from equipment, utensils, and linens. (a) Food contact with equipment and utensils.* (1) Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under 20 CAR § 193-601 et seq., and sanitized as speci…

20 CAR § 192-305. Preventing contamination from the premises. (a) Food storage. (1) Except as specified in subdivision (a)(2) and (3) of this section, food shall be protected from contamination by storing the food: (A) In a clean, dry location; (B) Where it is not exposed to spla…

20 CAR § 192-306. Preventing contamination by consumers. (a) Food display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contaminatio…

20 CAR § 192-307. Preventing contamination from other sources — Miscellaneous sources of contamination. (a) Food shall be protected from contamination that may result from a factor or source not specified under 20 CAR §§ 192-301 – 192-306. (b)(1) In the event of a fire, flood, po…

20 CAR § 192-401. Cooking. (a) Raw animal foods.* (1) Except as specified under subdivisions (a)(2) – (4) of this section, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperatu…

20 CAR § 192-402. Freezing. (a) Parasite destruction.* (1) Except as specified in subdivision (a)(2) of this section, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (A) Frozen and stored at a tempera…

20 CAR § 192-403. Reheating — Reheating for hot holding.* (a) Except as specified under subsections (b), (c), and (e) of this section, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food rea…

20 CAR § 192-404. Other methods. Treating juice. Juice packaged in a retail food establishment shall be: (1) Treated under an HACCP plan as specified in 20 CAR § 197-201(b)(6) to attain a 5-log reduction, which is equal to a ninety-nine and nine hundred ninety-nine thousandths pe…

20 CAR § 192-501. Temperature and time control. (a) Frozen food. Stored frozen foods shall be maintained frozen. (b) Time/temperature control for safety food — Slacking. Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held: (1)…

20 CAR § 192-502. Specialized processing methods. Variance requirement.* A retail food establishment shall obtain a variance from the regulatory authority as specified in 20 CAR § 197-103(a) and 20 CAR § 197-103(b) before: Pf (1) Smoking food as a method of food preservation rath…

20 CAR § 192-503. Clostridium botulinum and Listeria monocytogenes controls — Reduced oxygen packaging without a variance — Criteria. (a) Except for a retail food establishment that obtains a variance as specified under 20 CAR § 192-502, a retail food establishment that packages …

20 CAR § 192-601. Accurate representation. (a) Standards of identity. Packaged food shall comply with standard of identity requirements in 21 C.F.R. pts. 131 – 169 and 9 C.F.R. pt. 319, Definitions and standards of identity or composition, and the general requirements in 21 C.F.R…

20 CAR § 192-602. Labeling. (a) Food labels. (1) Food packaged in a retail food establishment shall be labeled as specified in law, including 21 C.F.R. pt. 101, Food labeling, and 9 C.F.R. pt. 317, Labeling, marking devices, and containers. (2)(A) Label information shall include:…

20 CAR § 192-603. Consumer advisory — Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. (a) Except as specified in 20 CAR § 192-401(a)(3) and (a)(4)(D) and 20 CAR § 192-801(3), if an animal food such as beef, eggs, fish, lam…

20 CAR § 192-701. Disposition — Discarding or reconditioning unsafe, adulterated, or contaminated food.* (a) A food that is unsafe, adulterated, or not honestly presented as specified under 20 CAR § 192-101 shall be discarded or reconditioned according to an approved procedure. P…

20 CAR § 192-801. Additional safeguards. Pasteurized foods, prohibited reservice, and prohibited food.* In a retail food establishment that serves a highly susceptible population: (1) The following criteria apply to juice: (A) For the purposes of this paragraph only, children who…

20 CAR § 193-101. Multiuse. (a) Characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall b…

20 CAR § 193-102. Single-service and single-use. Characteristics. Materials that are used to make single-service and single-use articles: (1) May not: (A) Allow the migration of deleterious substances; P or (B) Impart colors, odors, or tastes to food; and (2) Shall be: (A) Safe; …

20 CAR § 193-201. Durability and strength. (a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (b) Food temperature measuring devices.* Food temperature measur…

20 CAR § 193-202. Cleanability. (a) Food-contact surfaces. (1) Multiuse food-contact surfaces shall be: (A) Smooth; Pf (B) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (C) Free of sharp internal angles, corners, and crevices; Pf (D) F…

20 CAR § 193-203. Accuracy. (a) Temperature measuring devices — Food. (1) Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus one degree Celsius (1°C) in the intended range of use. Pf (2)…

20 CAR § 193-204. Functionality. (a) Ventilation hood systems — Drip prevention. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from drain…

20 CAR § 193-205. Acceptability. Food equipment — Certification and classification. Food equipment that is certified or classified for sanitation by an American National Standards Institute-accredited certification program will be deemed to comply with 20 CAR § 193-101 et seq., a…

20 CAR § 193-301. Equipment. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under 20 CAR pt. 192, Food. Pf (b) Manual warewas…

20 CAR § 193-302. Utensils, temperature measuring devices, and testing devices. (a) Utensils — Consumer self-service. A food-dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. Pf (b) Food temperature m…

20 CAR § 193-401. Location — Equipment, clothes washers and dryers, and storage cabinets — Contamination prevention. (a) Except as specified in subdivision (b) of this section, equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanit…

20 CAR § 193-402. Installation. (a) Fixed equipment — Spacing or sealing. (1) Equipment that is fixed because it is not easily movable shall be installed so that it is: (A) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (B) Spaced from adjoi…

20 CAR § 193-501. Equipment. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under 20 CAR § 193-101 et seq., and 20 CAR § 193-201 et seq. (2) Equipment components such as doors, seal…

20 CAR § 193-502. Utensils and temperature and pressure measuring devices. (a) Good repair and calibration. (1) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under 20 CAR § 193-101 et seq., 20 CAR § 193-201 et seq., o…

20 CAR § 193-601. Objective — Equipment, food-contact surfaces, non-food-contact surfaces, and utensils.* (a) Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf (b) The food-contact surfaces of cooking equipment and pans shall be kept free of encru…

20 CAR § 193-602. Frequency. (a) Equipment food-contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be cleaned: (A) Except as specified in subdivision (a)(2) of this section, before each use with a different type of raw animal food such as beef, …

20 CAR § 193-603. Methods. (a) Dry cleaning. (1) If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food residues that are not time/temperature for safety food. (2) Cleaning equipment used in dry cleaning f…

20 CAR § 193-701. Objective. Food-contact surfaces and utensils. Equipment food-contact surfaces and utensils shall be sanitized.

20 CAR § 193-702. Frequency. Before use after cleaning.* Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P