703.11;

(4) Except as specified under Subparagraph 3-501.15(B)(2) and in

Paragraph (B) of this section, storing the FOOD in packages, covered

containers, or wrappings;

(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of

visible soil before opening;

(6) Protecting FOOD containers that are received packaged together in a

case or overwrap from cuts when the case or overwrap is opened;

(7) Storing damaged, spoiled, or recalled FOOD being held in the RETAIL

FOOD ESTABLISHMENT as specified under Section 6-404.11; and

(8) Separating fruits and vegetables, before they are washed as specified

under Section 3-302.15 from READY-TO-EAT FOOD.

(B) Subparagraph (A)(4) of this section does not apply to:

(1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that

require peeling or hulling before consumption;

(2) PRIMAL CUTS, quarters, or sides of raw MEAT or slab bacon that are

hung on clean, SANITIZED hooks or placed on clean, SANITIZED racks;

(3) Whole, uncut, processed MEATS such as country hams, and smoked

or cured sausages that are placed on clean, SANITIZED racks;

(4) FOOD being cooled as specified under Subparagraph 3-501.15(B)(2);

(5) SHELLSTOCK.

3-302.12 Food Storage Containers, Identified with Common Name of Food.

Except for containers holding FOOD that can be readily and unmistakably

recognized such as dry pasta, working containers holding FOOD or FOOD

ingredients that are removed from their original packages for use in the

RETAIL FOOD ESTABLISHMENT, such as cooking oils, flour, herbs,

potato flakes, salt, spices, and sugar shall be identified with the common

name of the FOOD.

3-302.13 Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes.