Kansas Administrative Regulations
Agency 4 - DEPARTMENT OF AGRICULTURE
Article 28 - FOOD SAFETY
Section 4-28-33 - Sanitation and hygiene requirements for exempt food establishments
Current through Register Vol. 43, No. 52, December 26, 2024
Each food establishment exempted from licensure in K.S.A. 65-689, and amendments thereto, shall meet the following requirements:
(a) Food preparation areas shall be protected from environmental contamination, including rain, dust, and pests.
(b) Food contact surfaces, including cutting boards, utensils, and dishes, shall be cleaned, rinsed, and sanitized before food-handling activities begin and also as necessary. Hot, potable water and a dishwashing detergent shall be used for cleaning operations. Clean, hot, potable water shall be used for rinsing. Sanitizing shall be accomplished by immersing each item in a chlorine bleach solution of 50 to 100 parts per million for 10 seconds and allowing the item to air-dry. A sanitizer labeled for use on food contact surfaces may be used instead of chlorine bleach. Warewashing activities shall be conducted in easily cleanable sinks or food-grade tubs large enough to accommodate immersion of the largest items.
(c) Animals shall not be permitted in food preparation areas.
(d) Food and utensils shall be protected from contamination.
(e) A potable water supply shall be provided. Commercially bottled water or water from a private system may be used.
The current copy of the testing shall be made available upon request.
(f) Adequate sewage disposal shall be provided. Each septic system shall be approved by the Kansas department of health and environment or the county sanitarian. The current copy of the approval shall be made available upon request. Each mobile or portable establishment shall have adequate on-site sewage storage and shall dispose of sewage in a sanitary sewer or septic system.
(g) Bare-hand contact shall not be permitted with ready-to-eat foods.
(h) Each person working with food shall wash that person's hands before working with food or food contact surfaces and after the hands are contaminated, or could have become contaminated, including after handling raw eggs, raw meat, or raw poultry or after touching the face or hair. The following procedure shall be used:
(i) No person with any of the following symptoms or conditions shall work with food: