TITLE 7 HEALTH
CHAPTER 6 FOOD HANDLING
PART 2 FOOD SERVICE AND FOOD PROCESSING
7.6.2.1 ISSUING AGENCY: New Mexico Environmental Improvement Board.
[7.6.2.1 NMAC — Rp 7 NMAC 6.1.001,08/12/2000]
7.6.2.2 SCOPE: All food service establishments and food processing establishments.
[7.6.2.2 NMAC — Rp 7 NMAC 6.1.002, 0811212000]
7.6.2.3 STATUTORY AUTHORITY: Section 74-I-S NMSA 1978 directs the Environmental Improvement Board to promulgate regulations and standards for food protection. Section 74-1-9 NMSA 1978 directs the procedures for adoption. Section 25-14 delineates requirements of food service establishments to prepare and serve food in a manner safe for human consumption, free from adulteration, spoilage, contamination and unwholesomeness. Section 25-1-7 NMSA 1978 authorizes the department of environment to execute any provisions of the Food Service Sanitation Act (Chapter 25, Article I NMSA 1978.)
[7.6.2.3 NMAC — Rp 7 NMAC 6.1.003,08/12/2000]
7.6.2.4 DURATION: Permanent.
[7.6.2.4NMAC — Rp 7 NMAC 6.1.004,08/12/2000]
7.6.2.5 EFFECTIVE DATE: August 12,2000 unless a later date is cited in the History of 7.6.2 NMAC.
[7.6.2.5 NMAC — Rp 7 NMAC 6.1.005, 08/12/2000]
7.6.2.6 OBJECTIVE: The objective of these regulations is to protect the public health by establishing standards and provisions for the safe operation of food establishments to assure that consumers are not exposed to adverse environmental health conditions.
[7.62.6 NMAC — Rp 7 NMAC 6.1.006, 08/12/2000]