TITLE: Health And Sanitation
There shall be adequate health protection for all residents and staff in the facility, and residents and other persons working in food service by the requirements listed in this section. The kitchen, serving area and dining area will be inspected weekly for cleanliness. Toilet and wash basin facilities are available to food service personnel and offenders in close proximity to the food preparation area.
- Employee/Resident Health
- At minimum, all food service personnel shall be in good health and free from communicable disease and open infected wounds; have clean hands and fingernails; wear hair nets or caps; wear gloves; wear clean, washable garments; and employ hygienic food handling techniques. Kitchen staff will train all resident help in proper hygiene required in the kitchen.
- Employees or residents who contract a communicable disease, except common colds, shall not be permitted to work in the facility kitchen until danger of contagion is ended.
- Employee Medical Examinations
- A medical examination that includes tuberculosis testing is required of all persons involved in the preparation of food prior to commencing employment and yearly thereafter.
- Equipment and Utensils
- Cleaning and Sanitation
- A dishwasher with a water temperature of a minimum of 180 degrees F shall be used to wash, rinse and sanitize tableware after each use. Use of a dishwasher with a water temperature below 180 degrees F shall require use of appropriate chemicals to wash, rinse and sanitize tableware after each use.
- Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Food contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day, with exception of hot oil cooking equipment. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep the equipment free of accumulation of dust, dirt, food particles and other debris.
- Storage of Equipment and Utensils
- Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.
- Toilets and wash basin facilities are provided in close proximity to the food service preparation area for food service employee and offender usage.
- Employees handling food shall thoroughly wash hands and exposed portions of their arms with soap and water before starting to work and during work as often as necessary to keep them clean, after smoking, eating, drinking, or using the toilet facilities.
- Hand washing signs shall be posted in all lavatory areas over washing sinks.