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', by official stamp on the container. Shucked shellfish shall
<br />be kept in the original container until used. Oysters, clams,
<br />mussels, and other shellfish, if served on the shell, must be
<br />served in the original shell.
<br />Section 9.4 Source of Meat. All meat and meat
<br />products received, kept, or used in any manner in any food
<br />establishment shall be officially identified as having been
<br />inspected for wholesomeness under the supervision of a
<br />licensed veterinarian, and any such products upon which any
<br />such official identification is lost by reason of the pro-
<br />cessing thereof shall be identified by the name and location
<br />of the processor thereon.
<br />Section 9.5 Source of Poultry. All
<br />poultry meat products shall be clean, wholesome, preetfromnd
<br />spoilage and adulteration, and shall be processed in a food
<br />establishment meeting the requirements established by state
<br />laws, rules and regulations, and shall be approved by the
<br />Health Authority.
<br />Section 9.6 Source of Frozen Dair Foods. All
<br />frozen dairy foods, such as, but not limited to, ice cream,
<br />frozen custards, ice milk, milk sherbet, fruit or ice sherbet,
<br />and frozen malted milk, shall meet applicable state laws,
<br />rules and regulations.
<br />', SECTION 10 - FOOD PROTECTION
<br />I, Section 10.1 Food Protection. After delivery
<br />and while being stored, prepared, displayed, served, or sold
<br />in food establishments, transported between such establish-
<br />ments, all foods shall be protected against contamination
<br />from work surfaces which are not clean, utensils which have
<br />not been given bactericidal treatment, unnecessary handling,
<br />flooding by sewage or drainage, coughs, sneezes, overhead
<br />leakage, dust, flies, insects, rodents, and other vermin,
<br />or any other source of contamination. All perishable food
<br />shall be stored at such temperatures as will protect against
<br />spoilage, and all readily-perishable foods shall be kept at
<br />or below 40 degrees F. or at or above 150 degrees F., except
<br />during preparation. Frozen food shall be kept at or below
<br />0 degrees F. Poultry and pork shall be thoroughly cooked
<br />before being served. Individual portions of food once
<br />served to the customer shall not be served again, provided,
<br />that wrapped foods, which have not been unwrapped and are still
<br />wholesome, may be reserved. The requirements for temperature,
<br />for the storage, for the display, and for the food
<br />against contamination as contained in this Resolutionoshallon
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