A.
Food, while being stored, prepared, displayed, served
or sold at public eating or drinking places, or during transportation between
the establishments, shall be protected from contamination and stored to prevent
rodent haborage and permit ease of cleaning of the food service facilities.
B.
Perishable food shall be stored at temperatures to protect
against spoilage. Potentially hazardous food shall be maintained at safe temperatures.
Foods shall be stored in the refrigerator so as to permit the free circulation
of cold air and to prevent contamination. To promote rapid cooling, potentially
hazardous food shall be stored in the refrigerator in shallow containers or
by means which insure cooling of the total mass to a temperature of 45º
F. or less within two hours, unless otherwise specified by the Department
of Agriculture.
C.
Raw fruits and vegetables shall be washed before use.
Stuffings, poultry, stuffed meats and stuffed poultry and pork and pork products
shall be thoroughly cooked before being served.
D.
No food which has been previously served to any person
or returned from a counter or table shall be used in the preparation of foods,
offered for sale or given away. However, wrapped food which has not been unwrapped
and which is wholesome may be reserved.
E.
Tongs, forks, spoons, picks, spatulas, scoops and other
suitable utensils shall be provided and shall be used by employees to reduce
manual contact with food to a minimum. For self-service by customers, similar
implements shall be provided.
A.
Only those poisonous and toxic materials which are required
to maintain sanitary conditions and for sanitization purposes may be used
or stored in public eating or drinking places. The materials shall be identified
and shall be used only in such a manner as will not contaminate food or constitute
a hazard to employees or customers.
B.
When not in use, poisonous and toxic materials shall
be stored in cabinets which are used for no other purpose or in a place which
is outside the food storage, food preparation and cleaned equipment and utensil
storage rooms.
C.
Bactericides and cleaning compounds may not be stored
in the same cabinet or area of the room with insecticides, rodenticides or
other poisonous materials.
A.
Each cold storage facility used for the storage of perishable
food in the nonfrozen state shall be provided with an indicating thermometer
accurate to -2º F., located in the warmest part of the facility in which
food is stored, and of a type and so situated that the thermometer may be
easily and readily observed for reading.
B.
The temperature in each cold storage facility used to
store potentially hazardous food in the nonfrozen state may not be higher
than 45º F.
C.
Wet storage of packaged, canned and bottled food or drink
is prohibited.
