Current through Rules and Regulations filed through September 23, 2024
(1)
Equipment
and Utensils, Air-Drying Required. After cleaning and SANITIZING,
EQUIPMENT and UTENSILS:
(a) Shall be
air-dried or used after adequate draining as specified in the first paragraph
of 40 CFR
180.940 Tolerance exemptions for active and
inert ingredients for use in antimicrobial formulations (food-contact surface
sanitizing solutions), before contact with FOOD; and
(b) May not be cloth dried except
that UTENSILS that have been air-dried may be polished with cloths that are
maintained clean and dry.
(2)
Wiping Cloths, Air-Drying
Locations. Wiping cloths laundered in a FOOD ESTABLISHMENT that does not
have a mechanical clothes dryer as specified in
40-7-1-.18(5)(b)
shall be air-dried in a location and in a manner that prevents contamination of
FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
and the wiping cloths. This section does not apply if wiping cloths are
stored after laundering in a SANITIZING solution as specified under
40-7-1-.20(14)
.
(3)
Food-Contact
Surfaces. Lubricants as specified under
40-7-1-.36(9) shall
be applied to FOOD-CONTACT SURFACES that require lubrication in a manner that
does not contaminate FOOD-CONTACT SURFACES.
(4)
Equipment. EQUIPMENT shall
be reassembled so that FOOD-CONTACT SURFACES are not contaminated.
(5)
Equipment, Utensils, Linens, and
Single-Service and Single-Use Articles.
(a) Except as specified in (d) of this
section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE
and SINGLE-USE ARTICLES shall be stored:
1.
In a clean, dry location;
2. Where
they are not exposed to splash, dust, or other contamination; and
3. At least 15 cm (6 inches) above the
floor.
(b) Clean
EQUIPMENT and UTENSILS shall be stored as specified under (a) of this section
and shall be stored:
1. In a self-draining
position that allows air drying; and
2. Covered or inverted.
(c) SINGLE-SERVICE and SINGLE-USE ARTICLES
shall be stored as specified under (a) of this section and shall be kept in the
original protective PACKAGE or stored by using other means that afford
protection from contamination until used.
(d)
Items that are kept in closed
PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies,
pallets, racks, and skids that are designed as specified under
40-7-1-.17(35)
.
(6)
Prohibitions.
(a) Except as
specified in (b) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS,
laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
1. In locker rooms;
2. In toilet rooms;
3. In garbage rooms;
4. In mechanical rooms;
5. Under sewer lines that are not shielded to
intercept potential drips;
6. Under
leaking water lines, including leaking automatic fire sprinkler heads, or under
lines on which water has condensed;
7. Under open stairwells; or
8. Under other sources of
contamination.
(b)
Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are
PACKAGED or in a facility such as a cabinet may be stored in a locker
room.
(7)
Kitchenware and Tableware.
(a)
SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall
be handled, displayed, and dispensed so that contamination of FOOD - and
lip-contact surfaces is prevented.
(b) Knives, forks, and spoons that are not
prewrapped shall be presented so that only the handles are touched by EMPLOYEES
and by CONSUMERS if CONSUMER self-service is provided.
(c) Except as specified under (b) of this
section, SINGLE-SERVICE ARTICLES that are intended for FOOD - or lip-contact
shall be furnished for CONSUMER self-service with the original individual
wrapper intact or from an APPROVED dispenser.
(8)
Soiled and Clean Tableware.
Soiled TABLEWARE shall be removed from CONSUMER eating and drinking areas and
handled so that clean TABLEWARE is not contaminated.
(9)
Preset Tableware.
(a) Except as specified in (b) of this
section, TABLEWARE that is preset shall be protected from contamination by
being wrapped, covered, or inverted.
(b)
Preset TABLEWARE may be exposed
if:
1.
Unused settings are
removed when a CONSUMER is seated; or
2.
Settings not removed when a
CONSUMER is seated are cleaned and SANITIZED before further
use.
(10)
Rinsing Equipment and Utensils
after Cleaning and Sanitizing. After being cleaned and SANITIZED,
EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless:
(a) The rinse is applied directly from a
potable water supply by a warewashing machine that is maintained and operated
as specified under
40-7-1-.17(14) -
(36) and
40-7-1-.20(1) -
(16); and
(b) The rinse is applied only after the
EQUIPMENT and UTENSILS have been SANITIZED by the application of hot water or
by the application of a chemical SANITIZER solution whose EPA -registered label
use instructions call for rinsing off the SANITIZER after it is applied in a
commercial WAREWASHING machine.
O.C.G.A. Secs.
26-2-1 et. seq.
