(a) Food facilities may engage in any of the following activities only pursuant to an HACCP plan as specified in Section 114419.1:
(1) Smoking food as a method of food preservation rather than as a method of flavor enhancement.
(2) Curing food.
(3) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not potentially hazardous.
(4) Operating a molluscan shellfish life support system display tank used to store and display shellfish that are offered for human consumption.
(5) Custom processing animals that are for personal use as food and not for sale or service in a food facility.
(6) Preparing food by another method that is determined by the enforcement agency to require an HACCP plan.
(b) Food facilities may engage in the following only pursuant to an HACCP plan that has been approved by the department:
(1) Using acidification or water activity to prevent the growth of Clostridium botulinum.
(2) Packaging potentially hazardous food using a reduced-oxygen packaging method as specified in Section 114057.1, except if the food facility uses a reduced-oxygen packaging method to package hazardous food that always complies with the following standards with respect to packaging the hazardous food:
(A) The food is labeled with the production time and date.
(B) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage.
(C) The food is removed from its package in the food facility within 48 hours after packaging.
(Amended by Stats. 2016, Ch. 195, Sec. 16. (SB 1067) Effective January 1, 2017.)