State Regulations Pertaining to Dietary Sanitation & Environmental ...

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…(f) Employees' street clothing stored in the kitchen shall be in a closed area separate from food or items used in food service. (g) Kitchen sinks shall not be used for handwashing. Separate handwashing facilities with soap, running water and individual towels shall be provided. (h) Persons other than dietetic service personnel shall not be allowed in the kitchen areas unless required to do so in the performance of their duties. Part 11. DIETARY SERVICES COLORADO Downloaded January 2011 …11.12 STORAGE OF DISHES AND GLASSES. Clean glasses, cups, and other dishes shall not be stored in such a manner as to entrap moisture. 11.13 ISOLATION. Dishes and utensils with which food is served to residents in isolation because of infectious diseases shall be sanitized if they are contaminated with infectious material such as blood drainage or secretions or shall be disposable. 11.14 MILK. Milk for drinking shall be provided to consumers in an unopened, commercially filled container not exceeding a one pint capacity, or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser, or poured directly into the drinking vessel from a commercially filled half-gallon or gallon container that has been refrigerated until served to maintain a temperature of 45 degrees FAHRENHEIT or less. 11.15 NAIL POLISH AND FALSE NAILS. Staff involved in preparing and serving food shall not wear nail polish or false nails. CONNECTICUT Downloaded January 2011 Connecticut regulations do not contain specific content for Dietary Sanitation and Environmental Conditions. DELAWARE Page 6 of 74
Downloaded January 2011 Delaware regulations do not contain specific content for Dietary Sanitation and Environmental Conditions. 3217 INFECTION CONTROL DISTRICT OF COLUMBIA Downloaded January 2011 3217.1 The facility shall have an Infection Control Committee composed of the Administrator or designee and members of the medical, nursing, dietary, pharmacy, housekeeping, maintenance, and other services. 3217.3 The Infection Control Committee shall establish written infection control policies and procedures for at least the following: (a) Investigating, controlling, and preventing infections in the facility; (b) Handling food; …(e) Controlling pests and vermin; (f) The prevention or spread of infection; (g) Recording incidents and corrective actions related to infections… 3219 DIETARY SERVICES 3219.1 Food and drink shall be clean, wholesome, free from spoilage, safe for human consumption, and served in accordance with the requirements set forth in Title 23, Subtitle B, D.C. Municipal Regulations (DCMR), Chapters 24 through 40. 3219.3 A regularly scheduled program of in-service education shall be conducted for all food service employees hired after the effective date of these regulations. Records should be maintained on inservice programs and shall be available for review. 3219.4 The curriculum for regularly scheduled in-service education programs for food service employees may include, but not be limited to, the following: (b) Infection control; Page 7 of 74
Page 1 and 2: State Regulations Pertaining to Die
Page 3 and 4: 569.4 Vessels used in preparing, se
Page 5: (e) Kitchen wastes that are not dis
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
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(4) Rodent bait must be contained i
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(p) All work surfaces shall be clea
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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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