Current through Register Vol. 46, No. 39, September 25, 2024
Adequate facilities to allow safe storage, preparation, and
service of food shall be provided.
(a)
Central kitchen or commissary. Wherever meals are furnished or offered for sale
in a central kitchen or commissary the provisions of Subpart 14-1 of this
Chapter must be met.
(b) Cooking
and dining facilities. When meals are not furnished or sold to the occupants,
adequate cooking and dining facilities must be provided. This may be
accomplished by providing either a common cooking area consisting of a separate
well lighted and ventilated room which is adequately equipped for cooking and
dining, or by providing facilities for cooking and dining within each
individual dwelling unit. When the required cooking and dining facilities are
provided within individual dwelling units, the facilities shall be located
either in a separate room, or a separate area of at least 10 square feet per
person shall be set aside for this purpose.
(1) In housing constructed after May 1, 1997,
where occupants are required to cook, live and sleep in the same room, a
minimum of 100 square feet of floor area is required for each
occupant.
(c) A cooking
area shall be considered adequately equipped when it contains the following
items as a minimum:
(1) properly installed
cook stoves with a minimum of two burners in each individual dwelling unit.
Existing housing facilities with common cooking areas shall have adequate cook
stoves providing a ratio of two burners per 5 occupants or fraction thereof,
unless the permittee demonstrates to the permit-issuing official that the
cooking demands of the camp population are adequately met by the existing ratio
of two burners per 10 occupants or fraction thereof. All housing constructed
after May 1, 1997, shall have cook stoves providing a ratio of 2 burners per 5
occupants or fraction thereof. Cooking equipment must be maintained in proper
operating condition;
(2) an
adequate amount of food and utensil storage shelves and counter space for food
preparation; shelves and counters shall be constructed of materials that are
non-toxic, non-absorbent and easily cleanable, and shall be maintained in good
repair;
(3) adequate provisions for
safe storage and mechanical refrigeration of food at a temperature of not more
than 45 degrees Fahrenheit. Refrigeration equipment must be
maintained;
(4) tables and chairs
or equivalent seating with adequate capacity for the intended use. The tables
and chairs shall be maintained in good repair;
(5) a dishwash sink which is supplied with
cold running water, adequate in size for the intended use, and adequately
installed and maintained. Hot water should be readily accessible for
dishwashing needs;
(6)
non-absorbent, easily-cleaned wall and floor surfaces in food preparation,
cooking and dishwashing areas; and,
(7) all housing constructed or modified after
May 21, 1969 shall be equipped with a sink supplied with hot and cold running
water.
