SD Food Info

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GOOD RETAIL PRACTICES

Good Retail Practices (GRPs) are preventive measures that include practices and procedures that effectively control the introduction of pathogens, chemicals, and physical objects into food. If GRPs are not implemented, they could contribute to foodborne illness.

PREMISES, PERSONAL/CLEANING ITEMS; GARBAGE; FACILITIES MAINTAINED

Examples violating good retail practices include a personal tooth brush found near the handwash station in the facility or unavailable waste receptacles for customers.

REQUIREMENTS

  • The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be constructed, equipped, maintained and operated to prevent the entrance and harboring of vermin [§114123, §114143(a-b), §114256, §114256.1, §114256.2, §114256.4, §114257, §114257.1, §114259, §114259.2, §114259.3, §114279, §114281, §114282, §114319(a-b), §114303, §114322]
  • All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish [§114244, §114245, §114245.1, §114245.2, §114245.3, §114245.4, §114245.5, §114245.6, §114245.7, §114326(b)]
  • The exterior of a mobile facility and the surrounding area, as relating to the operation of food service, shall be maintained in a sanitary condition (§114317)