[R.O. 1966 § 12:6-4]
Floors of all rooms in poultry killing and dressing establishments
shall be of such construction as to be easily cleaned, shall be smooth,
shall be kept clean and in good repair, and shall be impervious to
moisture.
[R.O. 1966 § 12:6-5]
Walls and ceilings of all rooms in such establishments shall
be kept clean and in good repair. Walls and ceilings of rooms in which
food is handled, processed, stored or prepared, or utensils are washed,
shall have a smooth, washable surface.
[R.O. 1966 § 12:6-6]
When flies are prevalent in such establishments, all openings
into the outer air shall be effectively screened and doors shall be
self-closing, unless other effective means are provided to prevent
the entrance of flies.
[R.O. 1966 § 12:6-7]
All rooms in such establishments shall be adequately lighted.
[R.O. 1966 § 12:6-8]
All rooms in such establishments shall be adequately ventilated.
[R.O. 1966 § 12:6-9]
a. Every such establishment shall be provided with adequate toilet facilities,
conveniently located and conforming with the requirements of the State
Uniform Construction Code.
b. Toilet rooms shall be separate and apart from any room in which food
is handled, stored, processed or prepared or any room where utensils
are washed and stored.
c. The doors of all toilet rooms shall be self-closing.
d. Toilet rooms shall be kept in clean condition, in good repair and
well lighted and ventilated.
e. Handwashing signs shall be posted in each toilet room used by employees.
[R.O. 1966 § 12:6-10]
a. Adequate handwashing facilities, including hot and cold running water
under pressure, soap and individual towels shall be provided adjacent
to all toilet rooms and in any other locations in such establishments
where the nature of the work requires frequent use of such facilities.
b. The use of a common towel is prohibited.
c. No employee shall resume work after using the toilet room or handling
any contaminated product without first washing his/her hands and arms
thoroughly with clean water and soap.
[R.O. 1966 § 12:6-11]
Running hot and cold water under pressure shall be easily accessible
to all rooms in such establishments in which food is prepared or stored
or utensils are washed and shall be adequate and of an approved sanitary
quality. Water for sterilizing tools and utensils shall be maintained
at 180° F. The water supply shall be of a potable quality and
adequate in quantity. All coolers for drinking water shall be of an
approved type and shall be kept free from contamination.
[R.O. 1966 § 12:6-12]
All waste in such establishments shall be disposed of daily.
All inedible products and trash shall be kept in tight, nonabsorbent
and easily washable receptacles which are covered with close-fitting
lids pending removal. Inedible offal resulting from the operation
of such establishment shall be handled so as to prevent a nuisance,
disagreeable odors or contamination of edible products. All plumbing
shall be so arranged, designed, installed and maintained as to prevent
contamination of the water supply, food or equipment.
[R.O. 1966 § 12:6-13]
All utensils, display cases, show windows, counters, shelves,
tables, refrigerators, sinks and other equipment or utensils used
in connection with the operation of such establishments shall be so
constructed and located as to be easily cleaned, shall be free of
crevices and inaccessible places which may harbor vermin, and shall
be kept in good repair. Utensils which are cadmium plated or in which
cadmium or lead is part of the metal are prohibited. Only solder of
low lead content may be used for jointing. All equipment used in such
establishment shall be constructed of metal or other impervious materials
and shall be kept clean and in good repair.
[R.O. 1966 § 12:6-14]
a. Adequate facilities for washing and cleaning equipment shall be provided.
All equipment shall be kept clean and free from dust, dirt, insects
and other contaminating material. All utensils and equipment used
in preparation, processing, transportation or cooking of food shall
be thoroughly cleaned and subjected to an approved bactericidal process
immediately following the day's operation.
b. After bactericidal treatment, utensils shall be stored in a clean,
dry place protected from flies, dust or other contamination, and utensils
shall be handled in such a manner as to minimize the opportunities
for contamination.
[R.O. 1966 § 12:6-15]
Single-service packaging, containers and lining paper, shall
be manufactured, packaged, stored and transported under sanitary condition
and purchased only in sanitary containers and shall be stored therein
in a clean, dry place until used, and shall be handled in a sanitary
manner.
[R.O. 1966 12:6-16]
All perishable food shall be kept at or below 45° F. except
when being processed. Temperatures and procedures which are necessary
for cooling and freezing of poultry in accordance with sound commercial
practice shall be maintained in the coolers and freezers. Ice chilling
temperatures and procedures shall also be in accordance with sound
commercial practice.
[R.O. 1966 § 12:6-17]
All foods shall be clean, wholesome, free from spoilage and
so prepared as to be safe for human consumption.
[R.O. 1966 § 12:6-18]
All food shall be stored, transported, displayed and served,
so as to be protected from dust, flies, vermin, depredation and pollution
by spoilage, rodents, handling, droplet infection, overhead leakage
and other contamination. No animals or fowls shall be kept or allowed
in any room where utensils are washed, or in which food is prepared,
stored or served. All means necessary for the elimination of flies,
roaches and rodents shall be used.
[R.O. 1966 § 12:6-19]
All employees shall wear clean outer garments and shall keep
their hands and fingernails clean at all times while engaged in handling
food, utensils or equipment. Employees shall not expectorate or use
tobacco where food is prepared, handled or stored.
[R.O. 1966 § 12:6-20]
No person who is affected with any disease in a communicable
form or is a carrier of such disease shall work in any food establishment.
No food establishment shall employ any such person or any person suspected
of being affected with any disease in a communicable form or of being
a carrier of such disease. If the operator suspects that an employee
has contracted any disease in a communicable form or has become a
carrier of such disease he/she shall notify the Health Officer immediately.
[R.O. 1966 § 12:6-21]
Buildings housing a food establishment shall be so constructed
as to provide ample space and area for the operation of such establishment
and so designed as to protect the food during processing. The surroundings
of such establishment shall be kept clean and free of rubbish.