Current through Vol. 42, No. 1, September 16, 2024
All residential child care facilities comply with the
following regulations adapted from the Oklahoma State Department of Health
Rules and Regulations pertaining to food service establishments.
(1)
General. Food service
requirements are listed in this paragraph.
(A)
Food is protected at all times from any contamination including
cross-contamination between raw and cooked foods, toxic substances, or
contamination by insects or rodents while being stored, prepared, displayed,
dispensed, packaged or transported.
(B) Equipment and utensils used for food
storage, preparation, and serving are maintained in a sanitary
condition.
(2)
Food supplies. The requirements regarding food supplies are
contained in this paragraph.
(A)
Food
sources. Food is in sound condition, free from spoilage, contamination,
filth, adulteration, misbranding, and safe for human consumption.
(B)
Home-canned and hermetically sealed
food. Individually home-canned food or use of food in hermetically
sealed containers that was not prepared in a food processing establishment is
prohibited.
(C)
Milk
products. Requirements pertaining to milk products include:
(i) only Grade A pasteurized fluid milk and
fluid milk products for drinking are permitted;
(ii) pasteurized dry milk or evaporated milk
may be used for cooking purposes only;
(iii) milk and milk products are stored at 41
degrees Fahrenheit or below;
(iv)
milk is stored in the original carton; and
(v) milk may be transferred from the original
container to pitchers for serving. However, milk removed from the original
container may not be returned to the original container or stored for later
use.
(D)
Meat,
poultry, and fish. Meat, poultry, and fish are obtained from approved
sources and have been inspected by appropriate governmental authorities. Raw or
undercooked animal foods such as rare ground meat, shellfish, or steak are
prohibited.
(E)
Ice.
Ice used for any purpose is made from water which comes from an approved source
and was manufactured, stored, transported, and handled in a sanitary
manner.
(F)
Juice.
Apple juice, apple cider, and beverages containing apple juice are pasteurized
or commercially sterile. Juices that bear a warning label are
prohibited.
(G)
Sprouts. Raw seed sprouts are prohibited.
(3)
Potentially hazardous foods.
Requirements pertaining to potentially hazardous foods are contained in this
paragraph.
(A)
Cooking.
Potentially hazardous foods are cooked according to food regulations adopted by
OSDH.
(B)
Egg
products. Only clean, whole-shell eggs without cracks, which meet
applicable grade standards and are held at 41 degrees Fahrenheit during
storage, or pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs
are permitted.
(i) Raw unpasteurized eggs are
not used in uncooked food, for example, ice cream or eggnog.
(ii) Eggs are cooked to at least 145 degrees
Fahrenheit for 15 seconds. Soft-cooked unpasteurized eggs are
prohibited.
(C)
Reheating foods. Before being served, potentially hazardous foods
that have been cooked and then refrigerated are reheated rapidly throughout to
165 degrees Fahrenheit or higher before being served.
(4)
Food protection. Foods are
covered and protected from contamination while being stored, prepared,
displayed, or transported.
(A) Medicines and
other hazardous items are stored in a manner that prevents contamination of
food.
(B) Refrigeration units and
insulated facilities are required to assure maintenance of all food at 41
degrees Fahrenheit or below except during preparation and service.
(C) A thermometer is located in a conspicuous
place in each refrigerator and freezer.
(D) All perishable foods, including fruits
and vegetables, are stored at temperatures that will protect against
spoilage.
(E) A suitable
small-diameter probe thermometer is available to check food
temperatures.
(F) All potentially
hazardous foods are maintained at safe temperatures, 41 degrees Fahrenheit or
below or 135 degrees Fahrenheit or above, except during necessary periods of
preparation and service.
(G) Raw
eggs are not to be cracked and combined unless used immediately.
(H) Use of unlabeled cans is
prohibited.
(I) Use of damaged cans
that are bulging or have a broken seal are prohibited.
(J) Frozen food is kept at 10 degrees
Fahrenheit or below except when being thawed at refrigerator temperature of 41
degrees Fahrenheit, or under cool, potable running water at 70 degrees
Fahrenheit or below, or microwaved as part of the cooking process.
(K) Cased food in water proof containers may
be stored on a floor that is clean and not exposed to moisture.
(5)
Food preparation.
Food is prepared with a minimum of manual contact on food-contact surfaces and
with clean, sanitized utensils.
(A) Whenever
there is a change in processing between raw beef, pork, poultry, or seafood, or
a change in processing from raw to ready-to-eat foods, each new operation
begins with clean, sanitized food-contact surfaces and utensils.
(B) Raw fruits and vegetables are thoroughly
washed with potable water before being cooked or served.
(6)
Use of food. Individual or
family-style portions of food once served are not served again. Prepared and
unserved food may be properly stored for later service. Wrapped food that
remains properly stored and has not been unwrapped may be served
again.
(7)
Transporting
food. The requirements for storage, display, and general protection
against contamination contained in this Section apply to all food that is
transported from one location to another for service.
(A) During transportation, potentially
hazardous food is kept at 41 degrees Fahrenheit or below, or at 140 degrees
Fahrenheit or above.
(B) During
transportation, all food is in covered containers or completely wrapped or
packaged to protect it from contamination.
(8)
Catering services. When
catering services are used:
(A) meals are
obtained from a food service establishment approved by the health department;
and
(B) procedures and equipment
for transporting meals are approved by the health department.
(9)
Health and
hygiene. The health and hygiene requirements are listed in (A) - (C) of
this paragraph.
(A) Individuals are
prohibited from working in any capacity in any area of food service if
diagnosed with Salmonella Typhi, Shigella spp., Enterohemorrhagic or Shiga
toxin-producing Escherichia coli, Hepatitis A virus; or Norovirus.
(B) Individuals are restricted from working
in any area of food service if diagnosed with or a carrier of any communicable
disease, or while afflicted with boils, infected wounds, sores, an acute
respiratory infection, vomiting, fever, sore throat with fever, or
diarrhea.
(C) All individuals wear
clean outer garments, maintain a high degree of personal cleanliness, and
conform to hygienic practices while on duty.
(i) Individuals thoroughly wash their hands
and the exposed portions of their arms with dispensed soap and warm water for
at least 20 seconds before starting work, during work as often as necessary to
keep them clean, after handling raw food products and after eating, drinking,
using the toilet or returning from other areas of the facility, or any other
contamination.
(ii) Individuals
keep their fingernails trimmed, filed, and maintained so the edges and surfaces
are cleanable and not rough.
(10)
Food equipment, utensils, and
storage items. All equipment and utensils are designed and constructed
of safe, non-toxic materials and are smooth, non-absorbent, easily cleaned,
durable, and in good repair.
(A) All equipment
is installed to facilitate cleaning of the equipment and adjacent
areas.
(B) Adequate food service
utensils are provided to ensure complete food service for one meal for the
licensed capacity of the facility.
(C) Tableware is washed, rinsed, and
sanitized after each use and stored in a clean area.
(D) To prevent cross-contamination,
kitchenware, utensils, and food contact surfaces of equipment are washed,
rinsed, and sanitized after each use.
(E) Cooking devices are cleaned as often as
necessary and are free of encrusted grease deposits and other soils.
(F) Non-food contact surfaces of all
equipment, including tables, counters, and shelves, are cleaned as often as
necessary to keep them free of accumulations of dust, dirt, food particles, and
other debris.
(11)
Cleaning and sanitizing equipment and utensils. Equipment,
utensils, and service items are maintained in a sanitary condition by use of
one of the methods listed in this paragraph.
(A)
Dishwashing machines.
Commercial or domestic dishwashing machines are acceptable if heat or chemical
sanitizing cycles are properly installed and if operated in a manner that
allows completion of a sanitizing cycle without opening the machine. Adequacy
of the sanitizing cycle is 180 degrees Fahrenheit by heat or 50 parts per
million by sanitizer in accordance with Untied States Environmental Protection
Agency (EPA)-approved labels.
(B)
Manual cleaning. Requirements for manual cleaning are in this
subparagraph.
(i) If a three-compartment sink
or automatic dishwasher is not available, a two-compartment, domestic-type sink
may be used when additional vessels are provided to ensure the rinsing and
sanitizing of all equipment, utensils, and tableware.
(ii) Equipment, utensils, and tableware are
washed, rinsed, and sanitized in the sequence listed in this subparagraph.
(I) Sinks are cleaned prior to use.
(II) In the first compartment, items are
thoroughly washed with a detergent in a solution that is kept clean.
(III) In the second compartment, equipment
items are rinsed with clean water until they are free of detergent and
abrasives.
(IV) In the third
compartment, items are sanitized.
(iii) Food-contact surfaces of all equipment
and utensils are sanitized by immersion in a clean solution containing any
chemical sanitizing agent.
(iv) All
items are air-dried in a self-draining position before being stored. No cloth
drying is permitted.
(C)
Use of single-service articles. Facilities that do not have
adequate and effective facilities for cleaning and sanitizing utensils use
single-service articles for both preparation and service.
(i) Single-service articles are stored in
closed cartons or containers which protect them from contamination.
(ii) Single-service articles are used only
once.
(12)
Storage area. Storage areas meet the requirements contained in
this paragraph.
(A) Adequate space is
provided for the storage of sanitized equipment, utensils, and service
items.
(B) Items are stored above
the floor in a clean, dry location to protect food contact surfaces from
splash, dust, and other contamination.
(C) Only poisonous and toxic materials that
are required to maintain sanitary conditions and for sanitation purposes are
used or stored in the food preparation area.
(D) Poisonous and toxic materials are
identified and used only in accordance with manufacturer's use directions and
under conditions that do not contaminate food or constitute a hazard.
(13)
Food service
hand-washing facilities. Separate hand-washing facilities equipped with
hot and cold running water with a mixed-valve faucet are provided in the food
preparation area in any facility licensed or remodeled after October 1, 2001
and have a minimum of 100 degrees Fahrenheit at hand-washing sinks. In
cottage-type and domestic type residential housing licensed prior to July 11,
1978, hand-washing facilities in a bathroom on the same floor as the kitchen
are deemed convenient and adequate.
(A)
Dispensed cleansing soap or detergent and sanitary towels, or other hand-drying
devices are provided.
(B)
Facilities are kept clean and in good repair.
(C) Food preparation and dishwashing sinks
are not used for hand-washing purposes.
(14)
Food preparation and service
areas. Food preparation and service areas meet the requirements listed
in this paragraph.
(A)
Floors.
The floor surface in all rooms or areas in which food is stored or prepared is
of smooth, non-absorbent materials.
(i)
Unsealed concrete and carpet are not permitted.
(ii) Floors are constructed so that they are
easily cleaned and are kept in good repair.
(B)
Walls and ceilings. Walls
and ceilings, in areas in which food is prepared or utensils or hands are
washed, are kept in good repair, easily cleaned, and have washable surfaces up
to the highest level reached by splash or spray.
(C)
Lighting. The requirements
addressing lighting are contained in this subparagraph.
(i) All areas in which food is prepared or
stored, as well as hand-washing areas, toilet rooms, and garbage and rubbish
storage areas, are lit as per International Electrical code.
(ii) All lighting fixtures are
shielded.
(D)
Ventilation. Rooms are properly ventilated as per International
Plumbing Code.
(i) All rooms have sufficient
ventilation to keep them free from heat, steam, vapors, obnoxious odors, smoke,
and fumes.
(ii) Ventilation systems
comply with applicable state and local fire prevention requirements and, when
ventilated to the outside air, discharge in such a manner as to not create a
nuisance.
(E)
Housekeeping. All areas where food is prepared and served are kept
clean, neat, and free from litter and rubbish.
(i) Cleaning operations are conducted in a
manner that minimizes contamination of food and food-contact
surfaces.
(ii) Soiled linens,
coats, and aprons are kept in containers until removed for
laundering.
(iii) Live birds or
animals are not allowed in any area used for food service operations.
Amended at 10 Ok Reg
3663, eff 7-12-93; Amended at 18 Ok Reg 3331, eff 10-1-01 (emergency); Amended
at 19 Ok Reg 1171, eff 5-13-02; Amended at 26 Ok Reg 2239, eff
7-1-09
