State Regulations Pertaining to Dietary Sanitation & Environmental ...

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Potentially hazardous food must be maintained at 40 degrees Fahrenheit (four degrees centigrade) or below, or 150 degrees Fahrenheit (66 degrees centigrade) or above. "Potentially hazardous food" means any food subject to continuous time and temperature controls in order to prevent the rapid and progressive growth of infectious or toxigenic microorganisms. STAT AUTH: MS s 144A.04; 144A.08; 256B.431 HIST: 19 SR 1803; 21 SR 196 Current as of 01/19/05 4658.0630 RETURNED FOOD. Returned portions of food and beverages from individual servings may be reused if the food or beverage is served in a sealed wrapper or container which has not been unwrapped or opened and is not potentially hazardous. STAT AUTH: MS s 144A.04; 144A.08; 256B.431 HIST: 19 SR 1803 Current as of 01/19/05 4658.0635 CONDIMENTS. Condiments, seasonings, and salad dressing for resident use must be provided in individual packages or from dispensers. STAT AUTH: MS s 144A.04; 144A.08; 256B.431 HIST: 19 SR 1803 Current as of 01/19/05 4658.0640 MILK. Fluid milk and fluid milk products used must be pasteurized and must meet Grade A quality standards in Minnesota Statutes, chapter 32. The milk must be dispensed directly from the original container in which it was packaged, shipped, and received. This container may be individual portions, mechanically refrigerated bulk milk dispenser, or a commercially filled container of not more than one gallon capacity. Dry milk may not be reconstituted and served as fluid milk. Dry milk may be added to fluid milk and other foods to increase nutrient density. Dry milk, dry milk products, and commercial nondairy products may be used in instant dessert and whipped products or for cooking and baking. STAT AUTH: MS s 144A.04; 144A.08; 256B.431 HIST: 19 SR 1803 Current as of 01/19/05 4658.0645 ICE. Page 28 of 74
Ice must be stored and handled in a sanitary manner. Stored ice must be kept in an enclosed container. If the container is not mechanically cooled, it must be cleaned at least daily and more often if needed. If an ice scoop is used, the scoop must be stored separately to prevent the handle from contact with the ice. STAT AUTH: MS s 144A.04; 144A.08; 256B.431 HIST: 19 SR 1803 Current as of 01/19/05 4658.0650 FOOD SUPPLIES. Subp. 2. Food brought into nursing home. Nonprohibited food items from noncommercial sources such as fresh produce, game, and fish may be brought into the nursing home in accordance with nursing home policy. STAT AUTH: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 144A.04; 144A.08; 157.011; 256B.431 HIST: 19 SR 1803; 23 SR 519 Current as of 01/19/05 4658.0660 FLOOR CLEANING AND TRASH. Subpart 1. Cleaning during food preparation. There must be no sweeping or mopping in the food preparation or service areas of the kitchen during the time of food preparation or service, except when necessary to prevent accidents. Subp. 2. Nondietary activity trash, restrictions. Trash or refuse unrelated to dietary activities must not be transported through food preparation areas or food storage areas for disposal or incineration. 4658.0670 DISHWASHING. Subpart 1. Requirements. The dishwashing operation must provide separation in the handling of soiled and clean dishes and utensils, and must conform with either part 4658.0675 or 4658.0680 for washing, rinsing, sanitizing, and drying. Subp. 2. Sanitization; storage. All utensils and equipment must be thoroughly cleaned, and foodcontact surfaces of utensils and equipment must be given sanitization treatment and must be stored in such a manner as to be protected from contamination. Cleaned and sanitized equipment and utensils must be handled in a way that protects them from contamination. STAT AUTH: MS s 144A.04; 144A.08; 256B.431 HIST: 19 SR 1803 Current as of 01/19/05 4658.0675 MECHANICAL CLEANING AND SANITIZING. Subpart 1. Generally. Mechanical cleaning and sanitizing must be done in the manner described by subparts 2 to 8. Page 29 of 74
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Page 73 and 74: Section 6. Physical Environment. WY

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