State Regulations Pertaining to Dietary Sanitation & Environmental ...

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Section 300.2030 Hygiene of Dietary Staff ILLINOIS Downloaded January 2011 Food service personnel shall be in good health, shall practice hygienic food handling techniques, and good personal grooming. (B) (Source: Amended at 13 Ill. Reg. 4684, effective March 24, 1989) Section 300.2100 Food Handling Sanitation Every facility shall comply with the Department's rules entitled "Food Service Sanitation" (77 Ill. Adm. Code 750). 3.1-21 Food Authority: IC 16-28-1-7; IC 16-28-1-12 Affected: IC 16-28-5-1 Sec. 21. …(i) The facility must do the following: INDIANA Downloaded January 2011 (1) Procure food from sources approved or considered satisfactory by federal, state, or local authorities. (2) Comply with 410 IAC 7-24. (3) Store, prepare, distribute, and serve food under sanitary conditions. (4) Provide available storage space in a room adjacent to or convenient to the kitchen for at least a three (3) day supply of staple food both for normal and emergency needs in keeping dietary standards. (5) Dispose of garbage and refuse properly. (j) Any contracted food service to a facility must comply with all rules pertaining to dietary services. Page 10 of 74
481—58.24(135C) Dietary. IOWA Downloaded January 2011 58.24(1) Organization of dietetic service department …c. The facility shall employ sufficient supportive personnel to carry out the following functions: (1) Preparing and serving adequate amounts of food that are handled in a manner to be bacteriologically safe; (II, III) (2) Washing and sanitizing dishes, pots, pans and equipment at temperatures required by procedures described elsewhere; (II, III) d. The facility shall not assign personnel duties simultaneously in the kitchen and laundry, housekeeping, or nursing service except in an emergency situation. If such a situation occurs, proper sanitary and personal hygiene procedure shall be followed as outlined under the rules pertaining to hygiene of staff. (II, III) 58.24 (6) Dietary ordering, receiving, and storage. a. All food and beverages shall be of wholesome quality and procured from sources approved or considered satisfactory by federal, state and local authorities. Food or beverages from unlabeled, rusty, leaking, broken or damaged containers shall not be served. (I, II, III) … f. Dry or staple items shall be stored at least six inches (15 cm) above the floor in a ventilated room, not subject to sewage or wastewater backflow, and protected from condensation, leakage, rodents or vermin in accordance with the Food Code, 1999 edition. (III) g. Pesticides, other toxic substances and drugs shall not be stored in the food preparation or storage areas used for food or food preparation equipment and utensils. Soaps, detergents, cleaning compounds or similar substances shall not be stored in food storage rooms or areas. (II) h. Food storage areas shall be clean at all times. (III) i. There shall be a reliable thermometer in each refrigerator, freezer and in storerooms used for food. (III) j. Foods held in refrigerated or other storage areas shall be appropriately covered. Food that was prepared and not served shall be stored appropriately, clearly identifiable and dated. (III) 58.24(7) Sanitation in food preparation area. a. Unless otherwise indicated in this chapter or 481—Chapter 61, the sanitary provisions as indicated in Chapters 3, 4 and 7 of the 1999 Food Code, U.S. Public Health Service, Food and Drug. b. Residents shall not be allowed in the food preparation area. (III) c. The food preparation area shall not be used as a dining area for residents, staff or food service personnel. (III) Page 11 of 74
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Page 15 and 16: (B) The facility shall cook pork an
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Page 19 and 20: 2. maintaining water temperature in
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Page 29 and 30: Ice must be stored and handled in a
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Page 37 and 38: tobacco only in designated areas. A
Page 39 and 40: storage bin and is kept clean. Drai
Page 41 and 42: (42) Once served to a resident, por
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Page 47 and 48: activities for residents. Reasonabl
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Page 53 and 54: stream from the final rinse control
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(2) The floors, walls, and ceilings
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2) Hands shall be properly washed o
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…B. When meals are catered to a f
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(1) At least 50 ppm of available ch
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(3) Only articles necessary for the
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7.14 Dietary Services …(g) Sanita
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Section 6. Physical Environment. WY
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