State Regulations Pertaining to Dietary Sanitation & Environmental ...

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(k) In-house trash and garbage receptacles shall be emptied in a timely manner and lined, or cleaned and disinfected after emptying. (l) Trash receptacles in food service area shall be covered at all times. …(o) Cleaning supplies shall be stored in dust-free and moisture-free storage areas. (p) Any nursing home that has its own water supply and whose water has been tested and has failed to meet the acceptable levels identified in this section, or as required by the department of environmental services, shall notify the department upon receipt of notice of a failed water test. Source. #9856-A, eff 1-26-11 NEW JERSEY Downloaded January 2011 8:39-19.7 Mandatory space and environment for sanitation and waste management … (d) All food service facilities shall be maintained in conformance with Chapter XII of the New Jersey State Sanitary Code, N.J.A.C. 8:24. 7.9.2.52 DIETARY SERVICE: NEW MEXICO Downloaded January 2011 …B. HYGIENE OF STAFF: Dietary staff and other personnel who participate in dietary service shall be in good health and practice hygienic food handling techniques. …E. MEAL SERVICE …(8) Food transportation: Food transported into public areas other than the dining room shall be protected from environmental contamination. 7.9.2.53 FOOD SUPPLIES AND PREPARATION: A. SUPPLIES: Food shall be purchased or procured from approved sources or sources meeting federal, state, and local standards or laws. 7.9.2.54 SANITATION: A. EQUIPMENT AND UTENSILS: (1) All equipment, appliances and utensils used in preparation or serving of food shall be maintained in a functional, sanitary, and safe condition. Replacement equipment shall meet criteria established in "Listing of Food Service Equipment" by the national sanitation foundation. Page 60 of 74
(2) The floors, walls, and ceilings of all rooms in which food or drink is stored or prepared or In which utensils are washed shall be kept clean, smooth, and in good repair. (3) All furnishings, table linens, drapes, and furniture shall be maintained in a clean and sanitary condition. (4) Single-service, individually packaged, utensils shall be stored in the original, unopened wrapper until used, may not be made of toxic material and may not be re-used or re-distributed if the original wrapper has been opened. …C. ANIMALS: Animals shall not be allowed where food is prepared, served or stored, or where utensils are washed or stored except in eating areas when food is not being served. D. DISHWASHING: Whether washed by hand or mechanical means, all dishes, plates, cups, glasses, pots, pans, and utensils shall be cleaned in accordance with accepted procedures which shall include separate steps for prewashing, washing, rinsing, and sanitizing by means of hot water or chemicals or a combination approved by the department. NEW YORK Downloaded January 2011 Section 415.14 - Dietary services … (h) Sanitary conditions. The facility shall store, prepare, distribute and serve food under sanitary conditions; and in accordance with the sanitary requirements of Part 14 (Service Food Establishments) of Chapter I (State Sanitary Code) of this Title. NORTH CAROLINA Downloaded January 2011 10A NCAC 13D .2701 PROVISION OF NUTRITION AND DIETETIC SERVICES …(p) Food services shall comply with Rules Governing the Sanitation of Restaurants and Other Foodhandling Establishments as promulgated by the Commission for Health Services which is incorporated by reference, including subsequent amendments, assuring storage, preparation, and serving of food under sanitary conditions. Copies of these Rules can be obtained, at no charge, by contacting the N.C. Department of Environment and Natural Resources, Division of Environmental Health Services, 1630 Mail Service Center, Raleigh, NC 27699-1630. NORTH DAKOTA Page 61 of 74
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State Regulations Pertaining to Die
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569.4 Vessels used in preparing, se
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(e) Kitchen wastes that are not dis
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Page 9 and 10: …(C) Effective procedures to prom
Page 11 and 12: 481—58.24(135C) Dietary. IOWA Dow
Page 13 and 14: . After sanitation, the utensils sh
Page 15 and 16: (B) The facility shall cook pork an
Page 17 and 18: 9) Exhaust ventilation for the ware
Page 19 and 20: 2. maintaining water temperature in
Page 21 and 22: 18.H.2. Enough conveniently located
Page 23 and 24: . Equipment and utensils shall be t
Page 25 and 26: 10.07.02.32 Dietetic Service Area.
Page 27 and 28: MICHIGAN Downloaded January 2011 Mi
Page 29 and 30: Ice must be stored and handled in a
Page 31 and 32: immediately adjacent to the supply
Page 33 and 34: 130 PHYSICAL FACILITIES MISSISSIPPI
Page 35 and 36: 19 CSR 30-87.020 General Sanitation
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
Page 43 and 44: (62) Kitchenware and food-contact s
Page 45 and 46: (76) The pressure of final rinse wa
Page 47 and 48: activities for residents. Reasonabl
Page 49 and 50: (d) after handling soiled equipment
Page 51 and 52: washed, rinsed, and sanitized at in
Page 53 and 54: stream from the final rinse control
Page 55 and 56: (3) Hand washing facilities for foo
Page 57 and 58: (4) Rodent bait must be contained i
Page 59: (p) All work surfaces shall be clea
Page 63 and 64: 2) Hands shall be properly washed o
Page 65 and 66: …B. When meals are catered to a f
Page 67 and 68: (1) At least 50 ppm of available ch
Page 69 and 70: (3) Only articles necessary for the
Page 71 and 72: 7.14 Dietary Services …(g) Sanita
Page 73 and 74: Section 6. Physical Environment. WY
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State Regulations Pertaining to Dietary Sanitation & Environmental ...

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