Current through Register Vol. 35, No. 18, September 24, 2024
Requirements of Section 8.321.11.62 NMAC apply to facilities
providing a residential treatment program.
A. The CTC shall have either contracted food
preparation or prepare food on site.
B. A CTC that contracts food preparation
shall have a dietary or a kitchen area adequate to meet food service needs and
arranged and equipped for the refrigeration, storage, preparation, and serving
of food, dish and utensil cleaning and refuse storage and removal.
C. Dietary areas consisting of a food warming
and refrigeration area shall comply with the local health or food handling
codes. Food preparation space shall be arranged for the separation of functions
and shall be located to permit efficient services to residents and shall not be
used for non-dietary functions.
D.
A CTC that provides onsite food preparation shall comply with the New Mexico
environment department food preparation regulations.
E. A CTC with a kitchen area, whether used
for on-site food preparation or not, must adhere to the following requirements:
(1) limit traffic incidental to the
receiving, preparation and serving of food and drink;
(2) toilet facilities may not open directly
into the kitchen;
(3) food
day-storage space shall be provided adjacent to the kitchen and shall be
ventilated to the outside;
(4) a
separate hand washing sink with soap dispenser, single service towel dispenser,
or other approved hand drying facility shall be located in the
kitchen;
(5) a separate dishwashing
area, preferably a separate room, with mechanical ventilation shall be
provided;
(6) at least a three
compartment sink shall be provided for washing, rinsing and sanitizing
utensils, with adequate drain boards, at each end. In addition, a
single-compartment sink located adjacent to the soiled utensil drain board
shall be available for prewashing and liquid waste disposal. The size of each
sink compartment shall be adequate to permit immersion of at least fifty
percent of the largest utensil used. In lieu of the additional sink for
prewashing, a well-type garbage disposal with overhead spray wash may be
provided.
(7) mechanical
dishwashers and utensil washers, where provided, shall meet the requirements of
the current approved list from the national sanitation foundation or equivalent
with approval of the authority;
(8)
temperature gauges shall be located in the wash compartment of all mechanical
dishwashers and in the rinse water line at the machine of a spray-type
mechanical dishwasher or in the rinse water tank of an immersion-type
dishwasher. The temperature gauges shall be readily visible, fast-acting and
accurate to plus or minus two degrees fahrenheit or one degree
celsius;
(9) approved automatic
fire extinguishing equipment shall be provided in hoods and attached ducts
above all food cooking equipment;
(10) the walls shall be of plaster or
equivalent material with smooth, light- colored, nonabsorbent, and washable
surface;
(11) the ceiling shall be
of plaster or equivalent material with smooth, light-colored, nonabsorbent,
washable, and seamless surface;
(12) the floors of all rooms, except the
eating areas of dining rooms, in which food or drink is stored, prepared, or
served, or in which utensils are washed, shall be of such construction as to be
nonabsorbent and easily cleaned;
(13) an exterior door from a food preparation
area shall be effectively screened. Screen doors shall be
self-closing;
(14) all rooms in
which food or drink is stored or prepared or in which utensils are washed shall
be well lighted;
(15) rooms subject
to sewage or wastewater backflow or to condensation or leakage from overhead
water or waste lines shall not be used for storage of food preparation unless
provided with acceptable protection from such contamination.
