Current through Register Vol. 39, No. 6, September 16, 2024
Primitive experience camps may conduct cookouts, overnight
trips or similar primitive camping activities provided accepted sanitation
standards are maintained in accordance with the provisions of this Section.
Written procedures regarding sanitation standards shall be posted or made
readily available for inspection by the Department. It is the responsibility of
the primitive experience camp to ensure that the approved procedures are being
practiced, utilized and maintained. Minimum sanitation requirements for
Primitive Experience Camps are as follows:
(1) Off Site Food: Storage, Preparation and
Cooking shall meet the following requirements.
(a) Temperature control, food preparation and
food protection methods shall be implemented to ensure all potentially
hazardous foods stored and prepared for off-site cooking maintain temperatures
of 45 degrees or less or 140 degrees or higher and are protected from
contamination. Written procedures describing the specific off site cooking
activity and the proposed temperature control methods shall be submitted to the
Department for approval. Any proposed changes to current procedures shall be
submitted at least 10 working days prior to the scheduled activity. Specific
approvals will remain valid so long as the activity remains part of the camp
program unless the Department determines that procedures are not being
maintained in accordance with the approval. The owner may request modifications
to the original approval by submitting the request at least 10 working days
prior to the scheduled activity. Where potentially hazardous foods are prepared
off site, written procedures shall also include methods to prevent cross
contamination. For the purpose of off-site food storage coolers with ice or ice
packs are considered an approved method of temperature control. Off site
potentially hazardous foods once cooked shall be consumed within two hours or
discarded. Poultry stuffings, stuffed meats, and stuffings containing meat
shall not be used.
(b) Potentially
hazardous foods shall be thawed:
(i) in cold
holding units at a temperature not to exceed 45° F (7°C);
(ii) under potable running water of a
temperature of 70° F (21°C), or below, with sufficient water velocity
to agitate and float off loose food particles into the overflow; or
(iii) as a part of the conventional cooking
process.
(c) Potentially
hazardous foods requiring cooking shall be cooked to heat all parts of the food
to a temperature of at least 140° F (60° C) except as follows:
(i) poultry shall be cooked to at least
165° F (74°C) with no interruption of the cooking process;
and
(ii) pork and any food
containing pork shall be cooked to heat all parts of the food to at least
150° F (66° C); and
(iii)
ground beef and foods containing ground beef shall be cooked to an internal
temperature of at least 155° F (68° C); and
(iv) rare roast beef shall be cooked to an
internal temperature of at least 130° F (54° C); and
(v) rare beef steak shall be cooked to a
temperature of 130° F (54°C) unless otherwise ordered by the immediate
consumer.
(d) Liquid
eggs, uncooked frozen dry eggs and egg products shall be cooked before
consumption. This Paragraph does not apply to pasteurized products.
(e) A food thermometer accurate to +/- 2
degrees F (+/- 1 degree C) shall be available to check food
temperatures.
(2)
Off-Site Drinking Water
(a) Water transported
for off site drinking shall be from an approved source and shall be transported
and stored in clean, sanitized containers designated solely for this purpose.
Where it is not practical to transport drinking water for off site activities,
bactericidal treatment measures shall be provided to ensure that drinking water
is free from disease causing organisms.
(b) Water shall be taken from free-flowing
streams, springs and wells, however, water may be taken from still sources when
free-flowing sources are unavailable. Water to be treated shall be visibly
clear and free from debris, trash and organic matter.
(3) Approved Methods of Bactericidal
Treatment of Off-Site Drinking Water
(a)
Boiling: Water shall be brought to a rolling boil for a minimum of 5
minutes.
(b) Chlorine: A minimum of
2 ppm free chlorine residual must be maintained for a minimum of 30 minutes.
This method shall be used in conjunction with Subitem (3)(a) or (d) of this
Rule.
(c) Iodine: A minimum of 5
drops of 2% tincture of iodine per liter of water. For commercially prepared
tablets, use per manufacturer's directions. This method shall be used in
conjunction with Subitem (3)(a) or (d) of this Rule.
(d) Filtration: Filter systems shall be
capable of removing bacteria, cysts, and viruses. Filters shall have an
absolute pore size of one micron or smaller.
(4) Utensils and Equipment shall meet the
following requirements:
(a) All eating,
drinking, and cooking utensils, and other items used in connection with the
preparation of food shall be kept clean and in good repair.
(b) All surfaces intended for multi use
between campers or staff with which food or drink comes in contact shall
consist of smooth, not readily corrodible, non-toxic materials in which there
are no open cracks or joints that will collect food particles, slime, and be
kept clean.
(c) Multi-use drinking
and eating utensils intended for individual use shall be constructed of not
readily corrodible, non toxic materials. Those multi-use drinking and eating
utensils which do not meet all the construction provisions of Subitem (4)(b) of
this Rule, shall be used by only one person and not reassigned to or reused by
another individual.
(d) Where
multi-use utensils are used, they shall be assigned to one individual and not
shared until cleaned and sanitized by approved methods.
(5) Cleaning of Utensils and Equipment shall
meet the following requirements:
(a) Utensils
and equipment shall be kept clean.
(b) Water used for cleaning shall meet the
requirements of Items (2) and (3) of this Rule.
(c) Where an approved sanitizing process can
not be implemented, each individual's multi-use utensils shall be cleaned
separately to prevent cross contamination.
(d) Multi-use utensils may be cleaned
together provided they are washed, rinsed, and sanitized by approved
methods.
(6) Handwashing
for food preparers shall be in compliance with Rule .3515(c) of this
Section.
(7) Toxic materials shall
be labeled and stored to prevent contamination of food, equipment and
utensils.
(8) Where permanent human
waste disposal facilities which meet the requirements of
15A NCAC
18A .1900 are not provided at an off site
activity, written procedures for waste disposal shall be provided to and
approved by the Department. Disposal of human waste shall be in a hole that is
at least six inches deep and has a diameter of at least four inches located at
least 200 feet from any surface water. After use the hole shall be back filled
with a soil to a depth of six inches.
Authority
G.S.
130A-248;
Eff. June 1,
2004;
Pursuant to
G.S.
150B-21.3A, rule is necessary without
substantive public interest Eff. July 20,
2019.
