North Carolina Administrative Code
Title 10A - HEALTH AND HUMAN SERVICES
Chapter 46 - LOCAL STANDARDS
Section .0200 - STANDARDS FOR LOCAL HEALTH DEPARTMENTS
Section 46 .0213 - FOOD, LODGING/INST SANITATION/PUBLIC SWIMMING POOLS/SPAS
Current through Register Vol. 38, No. 18, March 15, 2024
(a) A local health department shall provide food, lodging, and institutional sanitation and public swimming pools and spas services within the jurisdiction of the local health department. A local health department shall establish, implement, and maintain written policies which shall include:
|
Type of Establishment |
Frequency Per Fiscal Year (July 1 - June 30) |
|
Adult Day Service Facilities |
1/year |
|
Bed and breakfast homes |
1/year |
|
Bed and breakfast inns |
1/6 months |
|
Child day-care facilities |
1/6 months |
|
Food Service Establishments |
|
|
Risk Category I |
1/year |
|
Risk Category II |
1/6 months |
|
Risk Category III |
1/4 months |
|
Risk Category IV |
1/3 months |
|
Institutions |
1/6 months |
|
Local confinement facilities |
1/year |
|
Lodging |
1/year |
|
Migrant housing water and sewage evaluation |
1/year |
|
Primitive Experience Camps |
|
|
Operating 6 months or less per year |
1/year |
|
Operating more than 6 months per year |
1/6 months |
|
Private boarding schools and colleges |
1/year |
|
Public swimming pools and spas which operate only between |
1/operational |
|
April 1 and October 31 each year |
season |
|
Public swimming pools and spas which operate at times other |
|
|
than between April 1 and October 31 each year |
2/year |
|
Residential care facilities |
1/year |
|
Schools |
1/year |
|
Summer camps |
1/year |
|
Tattoo Artists |
1/year |
Risk Category I applies to food service establishments that prepare only non-potentially hazardous foods.
Risk Category II applies to food service establishments that cook and cool no more than two potentially hazardous foods. Potentially hazardous raw ingredients shall be received in a ready-to-cook form.
Risk Category III applies to food service establishments that cook and cool no more than three potentially hazardous foods.
Risk Category IV applies to food service establishments that cook and cool an unlimited number of potentially hazardous foods. This category also includes those facilities using specialized processes or serving a highly susceptible population.
(b) A local health department shall establish, implement, and maintain written policies for the provision of sanitation education for food service personnel and orientation and in-service training for Environmental Health Specialists. The policies shall include the following requirements for Environmental Health Specialists providing food, lodging, and institutional sanitation services:
Authority
G.S.
130A-4(b);
130A-9;
Eff. October
1, 1984;
Amended Eff. March 1, 1988; December 1, 1987; October 1,
1986;
Transferred and Recodified from
10 NCAC
12 .0239 Eff. April 4, 1990;
Amended Eff. August 1, 2007; May 1, 1996; July 1, 1993; October 1, 1992;
December 1, 1991;
Pursuant to
G.S.
150B-21.3A, rule is necessary without
substantive public interest Eff. January 5,
2016.
