State Regulations Pertaining to Dietary Sanitation & Environmental ...

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(e) Food handling; (f) Personal hygiene; 3219.5 Each food service employee shall wear clean, washable garments while working, and shall keep his or her hands clean at all times. 3219.6 Each food service employee shall wear either a hair net or other head covering. 3219.7 No smoking or tobacco products shall be permitted in the food preparation area. 3219.8 Food waste shall be disposed of in a garbage disposal system or garbage grinder which is conveniently located near each activity and which has adequate capacity to dispose of all readily grindable food waste (garbage) produced. 3219.8 Food waste shall be disposed of in a garbage disposal system or garbage grinder which is conveniently located near each activity and which has adequate capacity to dispose of all readily grindable food waste (garbage) produced. FLORIDA Downloaded January 2011 Florida regulations do not contain specific content for Dietary Sanitation and Environmental Conditions. GEORGIA Downloaded January 2011 Georgia regulations do not contain specific content for Dietary Sanitation and Environmental Conditions. §11-94-11 Dietetic services. …(4) Food service HAWAII Downloaded January 2011 Page 8 of 74
…(C) Effective procedures to promptly and consistently clean all equipment and work areas shall be enforced. (D) All personnel handling food shall be given appropriate personal hygienic instructions at regular intervals and this procedure shall be documented. (E) Handwashing facilities, including hot and cold water, soap, and paper towels adjacent to the work areas shall be provided. …(I) Provision may be made for food service by contract with an outside supplier. The method of transport, storage, preparation, and serving of such food as well as the method of providing prompt appropriate replacement foods in therapeutic diets shall be approved by the director prior to initiating such a service. 107. DIETARY SERVICE 02. Dietary Personnel. IDAHO Downloaded January 2011 …c. If food service workers are assigned duties outside of the dietary department, these duties shall not interfere with sanitation, safety or time required for dietary work assignments. (1-1-88) d. No person who has worked in any other area of the facility shall assist with the preparation or serving of food inside of the kitchen without first putting on a clean uniform or gown and a hairnet or cap. Hands must be thoroughly washed. (1-1-88) e. Dietary personnel engaged in food preparation shall not feed patients/residents in the dining room. (1-1-88) 08. Food Sanitation. The acquisition, preparation, storage, and serving of all food and drink in a facility shall comply with Idaho Department of Health and Welfare Rules, IDAPA 16.02.19, “Food Safety and Sanitation Standards for Food Establishments”. (12-31-91) a. Ice shall be manufactured from potable water in a sanitary manner, and shall be handled, stored and transported in such a manner as to prevent its contamination. (1-1-88) b. A separate sink, granular or liquid soap and paper towels shall be provided in the food preparation area for handwashing. Kitchen sinks shall not be used for handwashing. (1-1-88) c. Written reports of food service inspections by authorized representatives of district health departments or the Department shall be maintained on file at the facility. Corrections and changes which have been implemented by the facility as a result of such inspections shall be recorded in writing and kept on file. (1-1-88) d. Adequate facilities, equipment, and utensils shall be provided for the preparation, storage, and serving of food and drink to the patients/residents and personnel. (1-1-88) Page 9 of 74
Page 1 and 2: State Regulations Pertaining to Die
Page 3 and 4: 569.4 Vessels used in preparing, se
Page 5 and 6: (e) Kitchen wastes that are not dis
Page 7: Downloaded January 2011 Delaware re
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
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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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State Regulations Pertaining to Dietary Sanitation & Environmental ...

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