[HISTORY: Adopted by the Mayor and Council
of the Borough of Spring Lake 5-15-2007 by Ord. No. 2007-014. Amendments noted
where applicable.]
Due to the nature, location and variety of conditions
surrounding the operation of community residences and bed-and-breakfast
establishments, it is frequently not possible to provide certain physical
facilities required of other retail food establishments. In order
to assure adequate protection of food served by community residences
and bed-and-breakfast establishments which are unable to fully meet
the requirements of this chapter, it may be necessary to restrict
the types of food or the methods by which such food is served, to
modify some requirements for procedures and facilities, and to impose
additional requirements.
When, in the opinion of the Department or health
authority, no imminent hazard to the public health will result, community
residences and bed-and-breakfast establishments which do not fully
meet the requirements of N.J.A.C. 8:24 may be permitted to operate
when food preparation and service are restricted and alternatives
to full compliance are provided for by the additional or modified
requirements, as set forth in this chapter. Bed-and-breakfast establishments
serving only commercially prepared nonpotentially hazardous foods
are excluded from the requirements of N.J.A.C. 8:24. In addition,
other private residences regulated under N.J.S.A. 55:13B-1 et seq.,
the Rooming and Boarding House Act of 1979, such as licensed or regulated
foster homes, skill development homes, family-care homes, respite
care homes, and facilities licensed under N.J.S.A. 30:11B-1 et seq.,
Community Residences for the Developmentally Disabled and Mentally
Ill, and residences similar in purpose, are also excluded from the
requirements of N.J.A.C. 8:24. However, residential health care facilities
shall fully meet the requirements of N.J.A.C. 8:24.
A.
Food used and served in all establishments shall be
from sources which comply with applicable laws and regulations relating
to food. Such food shall be free from spoilage and adulteration and
be wholesome and safe for human consumption. The use of food in hermetically
sealed containers that was not prepared in an approved food processing
establishment (home canned foods) is prohibited.
B.
Milk and fluid milk products shall be pasteurized
and from approved sources, except that reconstituted dry milk and
dry milk products may be used in instant desserts and whipped products,
or for cooking and baking.
A.
All food, while being stored, prepared, served or
transported, shall be protected against contamination.
B.
All perishable food shall be stored at temperatures
which will protect against spoilage.
C.
All potentially hazardous food, including any foods
consisting of milk or milk products, eggs, meat, poultry, fish, shellfish,
edible crustacea, raw seed sprouts, heat-treated vegetable products
or other ingredients in a form capable of supporting rapid and progressive
growth of infectious or toxigenic microorganisms or the slower growth
of C. botulinum, shall be maintained at the following minimal internal
temperatures:
(1)
All potentially hazardous foods shall be kept at 41°
F. or below, or 135° F. or above;
(2)
Frozen food shall be kept frozen, except when being
thawed for preparation or use.
(3)
Potentially hazardous foods which will be refrigerated
after preparation shall be rapidly cooled, without interruption, to
below 41° F. within four hours using such methods as shallow pans
(four inches or less in depth), agitation or other quick chilling
methods. In addition to the above requirements, the method utilized
shall be capable of cooling the foods from 135° F. to 70°
F. within two hours. While being cooled in conventional refrigeration
equipment, containers of cooling potentially hazardous food should
not be tightly covered or stacked. Measures shall be taken to protect
these uncovered foods from contamination while they are cooling.
(4)
Potentially hazardous foods requiring cooking shall
be cooked to heat all parts of the food to a temperature of:
(a)
For all poultry, poultry stuffings, stuffed
meats, and stuffings containing meat: 165° F.
(b)
For all pork and any food containing pork: 145°
F.; or if cooked in a microwave, to 170° F.
(c)
For rare whole roast beef: 130° F.; or if
cooked in a microwave, to 145° F.
(d)
For rare beef steak unless otherwise ordered
by the immediate consumer: 130° F.
(5)
Potentially hazardous foods that have been cooked
and then refrigerated shall be rapidly reheated to an internal temperature
of 165° F. or higher.
D.
Meat, poultry, fish, potato, egg, and similar salads
shall be prepared from prechilled products with a minimum of manual
contact, using equipment which has been cleaned before use.
E.
Conveniently located refrigeration equipment, such
as refrigerators and freezers, and hot food equipment, such as stoves
and ovens, shall be provided to assure the maintenance of all food
at required temperatures.
F.
Stem-type indicating thermometers shall be provided
and used to assure attainment and maintenance of proper internal temperatures
of potentially hazardous food during cooking, cooling, hot holding,
cold holding, and reheating.
A.
During preparation, ready-to-eat foods shall not be
permitted to touch raw foods of animal origin, such as meat, poultry,
liquid unpasteurized eggs, fish and similar products, and the equipment
and surfaces which such raw products have touched prior to being thoroughly
cleaned.
B.
Suitable equipment and utensils shall be provided
to minimize direct manual contact with food.
C.
All raw fruits and vegetables shall be thoroughly
washed before use.
D.
The preparation of potentially hazardous foods in
bed-and-breakfast establishments shall be limited to foods which,
prior to service, require minimal preparation and handling.
E.
All potentially hazardous food shall be prepared immediately
before serving. The advance preparation of potentially hazardous food
is prohibited.
Food storage containers of food shall be stored
above the floor and in such a manner as to be protected from contamination.
A.
Only those poisonous materials necessary to maintain
the establishment in a sanitary condition shall be present in any
area related to the food operation.
B.
All containers of poisonous materials shall be clearly
marked or labeled as to contents.
C.
All poisonous materials shall be stored and used in
such a manner as to prevent the contamination of food and food surfaces.
A.
Persons while affected with any disease in a communicable
form, or while a carrier of such disease or while affected with boils,
infected wounds, sores, acute respiratory infection, nausea, vomiting,
or diarrhea which could cause food-borne diseases, shall not work
in any area of the establishment in any capacity in which there is
a likelihood of such person contaminating food or food contact surfaces
with pathogenic organisms.
B.
The hands of all food workers shall be washed to keep
them clean and in such a manner that will not contaminate food and
equipment. Hands shall be thoroughly washed with soap and warm water
before starting work, frequently during the handling of food and equipment,
after handling raw foods of animal origin, smoking, eating, drinking
and visiting the toilet room. An adequate supply of hand cleansing
soap and sanitary towels or other approved hand drying device shall
be provided.
C.
All persons engaged in handling food and equipment
shall wear clean outer garments.
A.
Equipment and utensils shall be constructed of safe
materials and shall be easily cleanable and durable.
B.
After each usage, all tableware, kitchenware and food
contact surfaces of equipment shall be thoroughly cleaned to sight
and touch by manual or machine washing, to include the following sequence
of steps:
(1)
Equipment and utensils shall be preflushed or prescraped
to remove gross food particles;
(2)
Equipment and utensils shall be thoroughly washed
with a detergent solution and clean warm water;
(3)
Equipment and utensils shall be rinsed of detergent
and other residues with clean water;
(4)
Manual sanitization shall be accomplished in accordance
with N.J.A.C. 8:24-4.1 et seq.; and
(5)
Any mechanical dishwasher used shall be capable of
sanitizing either by hot water with a minimum final rinse water temperature
of 160° F. measured at the plate; or by chemical sanitization
in accordance with the provisions of N.J.A.C. 8:24-4.7.
C.
When manual washing, rinsing and sanitizing methods
are employed, at least a two-compartment sink supplied with hot and
cold potable water under pressure shall be provided, with a smooth,
impervious and suitably sized basin for sanitizing all equipment and
utensils.
D.
Equipment and utensils washed in mechanical dishwashers
which cannot achieve sanitization requirements shall be manually sanitized
using methods in accordance with N.J.A.C. 8:24-4.1 et seq.
E.
Non-food-contact surfaces of all equipment shall be
cleaned at such frequency as is necessary to keep them free of accumulations
and to maintain them in a sanitary condition.
F.
Clean equipment, utensils and food contact surfaces
shall be protected from contamination while handled and stored.
A.
The water supply shall be adequate as to quantity,
of a safe, sanitary quality, and from a public or private water supply
system which is constructed, protected, operated, and maintained in
conformance with the New Jersey Safe Drinking Water Act, N.J.S.A.
58:12A-1 et seq., and rules (N.J.A.C. 7:10) and local laws, ordinances,
and regulations; provided that if approved by the Department of Environmental
Protection, a nonpotable water supply system may be permitted within
the establishment for purposes such as air conditioning and fire protection,
only if such system complies fully with N.J.A.C. 8:24-6.6, Size, installation
and maintenance of plumbing, and the nonpotable water supply is not
used in such a manner as to bring it into contact, either directly
or indirectly, with food, food equipment or utensils.
B.
Hot and cold running water, under pressure, shall
be provided in all areas where food is prepared, and where equipment,
utensils or containers are washed.
C.
All sewage shall be disposed of by means of:
(1)
A public sewerage system; or
(2)
A disposal system which is constructed and operated
in conformance with N.J.A.C. 7:9A, Standards for Individual Subsurface
Sewage Disposal Systems, the New Jersey Water Pollution Control Act
Regulations, N.J.A.C. 7:14, and local laws, ordinances, and regulations.
A.
Each establishment shall be provided with adequate
and conveniently located toilet facilities accessible to the employees
at all times.
B.
Toilet rooms shall be easily cleanable, completely
enclosed, and shall have tight-fitting, self-closing doors. Such doors
shall not be left open except during cleaning or maintenance. If vestibules
are provided, they shall be kept in a clean condition and in good
repair.
C.
Toilet facilities, including toilet rooms and fixtures,
shall be kept clean and in good repair, and free of objectionable
odors.
D.
A supply of toilet tissues shall be provided at each
toilet at all times.
E.
Handwashing facilities shall be provided and located
within or immediately adjacent to all toilet rooms. Each handwashing
facility shall be provided with hot and cold or tempered water (90°
F. to 105° F.).
A.
All floors, walls and ceilings shall be kept clean
and in good repair.
B.
Permanently installed and adequate artificial lighting
shall be provided in all food preparation, storage, and equipment
washing areas.
C.
All areas of the establishment shall be sufficiently
ventilated to prevent the accumulation of steam, grease, vapors, odors,
smoke, fumes, and excessive heat.
D.
All areas of the establishment and its premises shall
be kept clean. Cleaning shall be done at such a time and in such a
manner as to prevent the contamination of food and equipment.
E.
No pets or other live animals shall be permitted in
areas used for the preparation, serving and storage of food, and the
cleaning of equipment during work and serving periods.
