(1) In a food service establishment whose primary function is to serve a highly susceptible population as defined in ARM 37.108.203, the following food items may not be served:

(a) unpasteurized juice and dairy products;

(b) raw animal food such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare;

(c) partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw shell eggs, and meringue; and

(d) raw seed sprouts in a ready-to-eat form.

(2) Pasteurized shell eggs or pasteurized liquid, frozen or dry eggs or egg products must be substituted for raw shell eggs in the preparation of:

(a) foods such as caesar salads, hollandaise or bearnaise sauces, mayonnaise, egg nogs, ice creams, and egg-fortified beverages; and

(b) recipes in which more than one raw shell egg is broken and the eggs are combined.

(3) Subsection (2) of this rule does not apply if:

(a) the raw eggs are combined immediately before cooking for one consumer's serving at a single meal; are cooked as specified in ARM 37.110.207(4) (a) ; and are served immediately, as in the case of an omelet, souffle or scrambled eggs; or

(b) the raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as cake, muffins or bread.