Current through Register Vol. 49, No. 18, September 16, 2024
PURPOSE: This amendment adds language moved from 5
CSR 25300.030 and adds that the Missouri Department of Health and Senior
Services may conduct sanitation inspections.
(1) The premises of facilities shall be clean
and free of unsanitary conditions and observable insects, spiders and rodents.
(A) Floors in bathrooms and kitchens shall be
clean. Carpet shall not be used in bathrooms.
(B) Infant and toddler toys shall be kept
clean and shall be sanitized after any contact with body fluids.
(C) Sanitizers shall be used in appropriate
concentrations.
(D) If
toothbrushes, combs, hairbrushes or other personal care items are used, they
shall be individually air-dried and labeled with each child's name.
(2) Bathrooms shall meet the
following requirements:
(A) Toilets, urinals
and handwashing sinks shall be clean and odor free;
(B) Toilet and handwashing facilities shall
be in working order and convenient for the children's use;
(C) Paper towels or a hot-air dryer that is
installed and maintained properly, soap and toilet paper shall be provided and
accessible so the children can reach them without assistance;
(D) Potty chairs shall be located in the
bathroom and shall be emptied, cleaned and sanitized after each use;
and
(E) Bathrooms shall be enclosed
with full walls and solid doors.
(3) Diapering areas shall meet the following
requirements:
(A) Diapering supplies and a
handwashing sink with warm, running water shall be in a location that allows
the caregiver to maintain supervision of the children in care at all
times;
(B) Disposable tissues or
wipes shall be used to clean the child at each time of diapering. Any diapering
creams, powders or other products applied at the time of diapering shall be
approved or provided by the par-ent(s) and labeled with the child's
name;
(C) The diapering surface,
after each use, shall be cleaned and sanitized with a sanitizer approved by the
department;
(D) Diapers and wet
clothing shall be changed promptly;
(E) Wet or soiled disposable diapers shall be
placed in an airtight disposal container located in the diaper change area and
discarded daily. If cloth diapers are used, they shall be stored in airtight
plastic bags and removed from the building daily; and
(F) The diapering and handwashing areas shall
be separate from food service areas and food-related materials.
(4) Kitchens and meals shall meet
the following requirements:
(A) A kitchen
shall be required for meal preparation if a provider serves meals, unless meals
are catered from a source approved by a state or local health
department;
(B) A kitchen used for
meal preparation shall have sufficient equipment to serve the number of
children in care. Equipment shall include a stove, sink, hot and cold running
water, a refrigerator, and storage space for food, dishes and cooking
utensils;
(C) If meals are catered,
a sink with hot and cold running water, a refrigerator and storage space shall
be provided; and
(D) Floors shall
be a hard, smooth surface, easily cleanable and in good repair. Facilities
caring for ten (10) or less children may use carpet.
(5) Food equipment and utensils shall meet
the following requirements:
(A) All food
equipment, utensils and food preparation surfaces shall be cleaned properly and
sanitized with a sanitizer approved by the department;
(B) Kitchen equipment that produces excessive
heat and moisture shall be vented properly;
(C) If a mechanical dishwasher is used, it
shall have the capacity to sanitize all dishes and utensils used in meal
preparation;
(D) Facilities caring
for more than twenty (20) children shall use a three (3)-vat sink;
single-service utensils, cups and plates in conjunction with the sink; or a
commercial dishwasher. Facilities caring for twenty (20) children or less may
use a two (2)-vat sink and a container large enough to sanitize the largest
utensil used;
(E) Sinks shall be
equipped with hot and cold running water and an area for draining dishes.
Approved dishwashing methods shall be used;
(F) Facilities caring for more than twenty
(20) children shall have separate handwashing sinks in food preparation areas
equipped with hot and cold running water, hand cleanser and paper
towels;
(G) Food preparation areas
shall have adequate lighting;
(H)
An accurate thermometer shall be located in each refrigerator. Each
refrigerator shall be maintained at a temperature of forty-one degrees
Fahrenheit (41 °F) or less;
(I)
Freezers shall keep foods in a frozen solid state; and
(J) A metal stem bayonet-type thermometer for
checking food temperatures shall be used to check temperatures.
(6) Nonpublic water systems shall
meet the requirements of section
256.600, RSMo.
(A) Public water systems shall meet the
requirements of sections
640.010
and
640.140,
RSMo.
(B) All water systems shall
be free of cross-connections and threaded faucets shall have a backflow
preventive device.
(7)
Sewage systems shall be designed for the capacity of the facility, operate
properly, be nuisance free and meet applicable laws and rules of the department
and the Department of Natural Resources.
(8) Adequate refuse disposal and storage
shall be provided. A sufficient number of nonabsorbent containers and lids
shall be available.
(9) Providers
shall observe the following food protection practices:
(A) Cross-contamination of raw and cooked
foods is prohibited. Hands shall not be washed in equipment washing
vats;
(B) Home-canned foods shall
not be used;
(C) All food shall be
from an approved and inspected source, except fresh or frozen fruits and
vegetables;
(D) All food shall be
in sound condition;
(E) Catered
food shall be from a caterer that is inspected and approved by a state or local
health department and shall be received at the facility meeting all temperature
requirements;
(F) Adequate
equipment shall be provided for on-site storing and serving of food;
(G) Food items shall be covered properly or
packaged and protected from contamination;
(H) Food placed on the table family style
shall be discarded if not eaten;
(I) Food shall be thawed properly;
and
(J) Food shall be cooked,
stored and served at safe temperatures. Foods requiring hot storage shall have
an internal temperature of one hundred forty degrees Fahrenheit (140 °F) or
above. Cool foods requiring refrigeration after preparation shall have an
internal temperature of forty-one degrees Fahrenheit (41 °F) or
below.
(10) Sanitation
inspections of license-exempt facilities may be delegated to the Department of
Health and Senior Services or local public health agencies if the standards
employed for inspections are substantially equivalent to this rule. Fees, as
provided for in section
192.300,
RSMo, may be charged at the option of the local public health agency.
