Current through 2024-38, September 18, 2024
15.1
Common
kitchen and areas used to prepare food. Kitchen and areas used to
prepare food shall be located away from possible food contamination
sources.
15.2
Food service
sanitation. Food shall be safe for human consumption. Food shall be
obtained from sources that comply with all laws pertaining to food and food
labeling. Fresh produce may be purchased at farm stands.
15.3
Food storage. All food
shall be stored using safe and sanitary methods. [Class III]
15.3.1 Food shall be stored at least six (6)
inches above the floor on clean racks, dollies or other clean
surfaces.
15.3.2 Food or containers
of food shall not be stored under, or exposed to, unprotected sewer lines or
water lines, except for automatic fire protection sprinkler heads that may be
required by law.
15.3.3 Shelving in
storage areas, refrigerators and freezers shall be in good condition with
cleanable surfaces.
15.3.4 Food not
subject to further washing or cooking before serving shall be stored in such a
manner as to be protected against contamination from food requiring washing or
cooking.
15.4
Equipment and utensils. All kitchenware and equipment used in the
preparation, service, display or storage of food shall be maintained in a clean
and sanitary manner.
15.4.1 All tableware,
kitchenware and utensils shall be stored off the floor in a clean and sanitary
manner.
15.4.2 Single service items
shall not be reused.
15.4.3 All
kitchenware and food contact surfaces of equipment shall be washed, rinsed and
sanitized after each use.
15.4.4
Food preparation surfaces shall be in good repair and easily cleaned. They
shall be cleaned thoroughly after use.
15.5
Employee cleanliness. All
employees shall maintain a high degree of personal cleanliness and shall
conform to good hygienic practices.
15.5.1 No
person while affected with any disease in a communicable form or while
afflicted with boils, infected wounds, sores, or any acute gastrointestinal or
respiratory infection shall work in any area of food service in a capacity in
which there is a likelihood of such person contaminating food or food contact
surfaces with pathogenic organisms or transmitting disease to other
individuals. [Class III]
15.5.2 All employees shall thoroughly wash
their hands and arms with soap and warm water before starting work and as often
as may be required to remove soil and contamination and immediately after
visiting the toilet room. Employees shall keep fingernails clean.
[Class III]
15.5.3
Employees shall not use tobacco in any form while engaged in food preparation
or service or while in equipment and utensil washing or food preparation
areas.
15.6
Milk
and milk products.
15.6.1 Only
pasteurized milk and milk products shall be used. [Class
III]
15.6.2 Milk served
for drinking shall be served in the original container received from the dairy
or poured directly into the resident's glass at mealtime. Approved bulk
dispensers may be used. [Class III]
15.6.3 No reconstituted powdered milk or
evaporated milk shall be served for drinking. Dry or evaporated milk shall only
be used for cooking.
15.7
Eggs. Eggs and egg
products permitted include:
15.7.1 Clean,
whole eggs, with shell intact, without cracks or checks;
15.7.2 Pasteurized liquid, frozen or dry eggs
or pasteurized dry egg products;
15.7.3 Hard-boiled, peeled eggs;
and
15.7.4 Commercially prepared
and packaged eggs.
15.8
Shucked shellfish. Fresh and frozen shucked shellfish (oysters,
clams or mussels) shall be packed in non-returnable packages identified with
the name and address of the original shell stock processor, shucker/packer or
repacker and the interstate certification number issued according to law. Shell
stock and shucked shellfish shall be kept in the container in which they were
received until they are used. [Class III]
15.9
Raw fruits and vegetables.
All raw fruits and vegetables shall be washed thoroughly before being cooked
and served. [Class III]
15.10
Refrigerated storage.
15.10.1 Potentially hazardous foods requiring
refrigeration after preparation shall be rapidly cooled to an external
temperature of forty-one degrees (41°) Fahrenheit or below. [Class
II]
15.10.2 Frozen food
shall be kept frozen and shall be stored at a temperature of zero degrees
(0°) Fahrenheit or below. [Class II]
15.10.3 Ice intended for human consumption
shall not be used as a medium for cooling stored food, food containers or food
utensils, except that such ice may be used for cooling tubes conveying
beverages or beverage ingredients to a dispenser head. Ice used for cooling
stored food and food containers shall not be used for human
consumption.
15.10.4 Sufficient
numbers of refrigerators or freezers shall be provided to assure the
maintenance of potentially hazardous food at the required temperatures during
storage.
15.10.5 Conspicuous,
easily readable thermometers shall be provided for each refrigerator and
freezer in the facility.
15.10.6
Eggs shall be refrigerated at all times except when being used in cooking
and/or being served. [Class II]
15.10.7 A safe temperature for food must be
maintained throughout the transport and service of meals.
15.10.8 Perishable, refrigerated and frozen
food shall be labeled and dated to determine whether they have proper
nutritional value when served and are safe for human consumption.
15.11
Thawing potentially
hazardous foods. Potentially hazardous foods shall be thawed as follows:
15.11.1 In refrigerator units at a
temperature not to exceed forty-one degrees (41°) Fahrenheit; or
[Class II]
15.11.2
Under potable running water at a temperature of seventy degrees (70°)
Fahrenheit or below, with sufficient water velocity to agitate and float off
loose food particles into the overflow; [Class II]
or
15.11.3 In a microwave
oven, only when the food will be immediately transferred to conventional
cooking facilities as part of a continuous cooking process or when the entire
uninterrupted cooking process takes place in the microwave oven; or
[Class II]
15.11.4
As part of a continued cooking process. [Class II]
15.12
Cooking potentially
hazardous foods.
15.12.1 Poultry,
poultry stuffing, stuffed meats and stuffing containing meat shall be cooked to
heat all parts of the food to at least one hundred sixty-five degrees
(165°) Fahrenheit, with no interruption of the cooking process.
[Class I/II]
15.12.2 Pork and any food containing pork
shall be cooked to heat all parts of the food to at least one hundred fifty
degrees (150°) Fahrenheit. [Class I/II]
15.12.3 Rare roast beef and rare beefsteak
shall be cooked to an internal temperature of at least one hundred thirty
degrees (130°) Fahrenheit, unless otherwise ordered by the immediate
consumer. [Class I/II]
15.12.4 Potentially hazardous foods that have
been cooked and then refrigerated shall be reheated rapidly to one hundred
sixty-five degrees (165°) Fahrenheit or higher throughout before being
served or before being placed in a hot food storage facility. [Class
I/II]
15.12.5 All
potentially hazardous food shall, except when being prepared, be kept at
forty-one degrees (41°) Fahrenheit or below, or one hundred forty degrees
(140°) Fahrenheit or above. [Class I/II]
15.12.6 Custards, cream fillings or similar
products shall be kept at safe temperatures of forty-one degrees (41°)
Fahrenheit or below, except during necessary periods of preparation and
service. [Class I/II]
15.12.7 All perishable foods shall be stored
at such temperatures as will protect against spoilage. [Class
I/II]
15.13
Second-grade products prohibited. Second-grade products such as
unlabeled canned goods, home canned goods, improperly sealed or unsealed
containers or packages, outdated food and similar foods are prohibited from
use. [Class I/II]
15.14
Manual dishwashing. When
manual dishwashing is employed, equipment and utensils shall be thoroughly
washed in a detergent solution having a temperature of at least one hundred
twenty degrees (120°) Fahrenheit and then shall be rinsed free of such
solution. Eating and drinking utensils shall be sanitized by one of the
following three methods:
15.14.1 Immersion for
at least one-half (1/2) minute in clean hot water at a temperature of at least
one hundred seventy degrees (170°) Fahrenheit.
15.14.2 Immersion for at least one (1) minute
in a clean solution containing at least fifty (50) parts per million of
available chlorine as a hypochlorite and at a temperature of at least
seventy-five degrees (75°) Fahrenheit.
15.14.3 Other sanitizing methods may be used
upon written approval of the Department.
15.15
Mechanical dishwashing.
When mechanical cleaning and sanitizing is used, the following standards shall
be met:
15.15.1 The wash-water temperature
shall be at least one hundred thirty (130°) Fahrenheit. When hot water is
relied upon for sanitization, the final or fresh rinse water shall be at least
one hundred eighty degrees (180°) Fahrenheit, unless otherwise stated in
the manufacturer's specifications.
15.15.2 When chemicals are relied on for
sanitization, they shall be applied in such concentration and for such a period
of time as to provide effective bacterial treatment of the equipment and
utensils.
15.15.3 Machines
(single-tank, stationary rack, door-type machines and spray-type glass washers)
using chemicals for sanitization may be used, provided that the wash-water is
kept clean, chemicals added for sanitization are automatically dispensed and
the chemical sanitizing rinse-water temperature is not less than seventy-five
degrees (75°) Fahrenheit, nor less than the temperature specified by the
machine manufacturers.
15.16
Testing of chemical
sanitizers. When chemical sanitizing solutions are used for either
manual or mechanical sanitization, an approved test kit shall be used to
measure the residual of the sanitizing solution.
