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FSN97-01 (March 1997)
Food packaging has several important functions.
First and foremost it serves as a container, protecting food from contamination and abuse.
Secondly, packaging serves to inform consumers about what the food is, what it is made of,
its nutritional value, and how much is in the package. Packaging may also serve as a
marketing tool, conveying to consumers the special qualities of the food and providing
incentives to make a purchase.
Consumers expect and deserve food which is free
from contamination, no matter where it may occur. Most ready-to-eat food is protected by a
wrapper or container which remains closed until opened by the purchaser. An exception to
this rule is French-style, hard-crusted loaves of bread and rolls. These products rely on
exposure to air to maintain their dry, crusty texture and character. It has been
traditional to package these bakery products unsealed, in open- end bags.
However, these ready-to-eat foods are exposed to
avenues of contamination such as dirty hands and unsanitary contact surfaces not present
for fully wrapped foods. This is especially true when these goods are sold from
self-service shelves or racks. Therefore, the California Uniform Retail Food Facilities
Law specifically allows French style, hearth-baked, or hard-crusted loaves and rolls to be
in open-end bags, but fully covered within the bag (see
below).
Bakeries and retailers which market their French
style breads in short bags, or expose portions of the bread for consumer appeal are in
violation of the law, but more importantly, they risk adulteration of their products.
For more information contact the Department of
Health Services, Food and Drug Branch at (916) 650-6500 or your local environmental health
agency.
California Health and
Safety Code Section 114015. (27604)...
(b) ... French style, hearth-baked, or
hard-crusted loaves and rolls shall be considered properly wrapped if contained in an
open-end bag of sufficient size to enclose the loaves or rolls.
(Emphasis added)
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