#01a-Approved source
All foods used in retail food establishments must be obtained from commercial suppliers that are inspected by health authorities (state or local health departments, USDA, FDA). Foods prepared in private homes are frequently implicated in foodborne outbreaks. Non-commercial kitchens have limited capacity for maintaining food at proper temperatures and due to their small size are conducive to situations that can result in cross contamination. Controlled processing is required for the safe preparation of food for sale to the public.

#01b-Wholesome, free of spoilage
Canned or hermetically sealed foods must be handled so as to maintain container and product integrity. Dented and damaged containers allow for the contamination of the food within the container. This contamination can result in the growth of disease-causing bacteria or spoilage of the can’s contents. Food establishments are required to inspect can goods for damage. Damaged goods are not to be used. They must be disposed of or be segregated and held in designated areas pending proper disposition.

Foods that are spoiled or that are subjected to potential contamination are considered adulterated and are unfit for human consumption. Food establishments must dispose of all spoiled and contaminated foods.

#01c-Cross-contamination
Cross-contamination occurs when contamination from raw food products such as raw meats or other contaminated items such as a knife or cutting board is introduced into food that is ready-to-eat or that will not receive further treatment that could kill pathogenic organisms.

Foods that are subjected to potential contamination in this manner are considered adulterated and are unfit for human consumption. Food establishments must dispose of all spoiled and contaminated foods.

#01d-HACCP plan for MAP
Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packaging or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41°F or less until cooking or service. Shelf life of MAP foods is not to exceed 10 days.

PUBLIC HEALTH REASON #02

PERSONNEL-EMPLOYEE HEALTH/HYGIENIC PRACTICES

#02a-Personnel with infections restricted
Sick food workers suffering from an illness that can be transmitted through food must be restricted from handling food, clean equipment and utensils. Workers with gastrointestinal illnesses such as diarrhea, fever, vomiting, or with bad colds accompanied by heavy nasal discharge, persistent coughing or sneezing can transmit the disease-causing agent they have into the foods they are handling and on to the individuals that consume the food product.

#02b-Wounds properly covered
Cuts or burns on a food workers hands are a direct threat for introducing disease-causing bacteria, such as Staphylococcus aureus into food. A watertight barrier is required to cover cuts and burns on worker's hands and wrists. Cuts or burns on the arms are less of a concern when usual food preparation practices are employed, therefore, no barrier is required. However, if the food preparation practices involve contact of the exposed portions of the arms with food, a barrier equivalent to that required for the hands and wrist would be necessary. Bandages worn over cuts and burns are not considered adequate covers. Bandages must be covered with a watertight barrier to prevent leakage from the cut or burn through the bandage into the food.

#02c-Hands washed as needed
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity, which may contaminate the hands, must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. Touching their nose, mouth, hair or other body parts, can contaminate the hands of employees.

Hands must be washed after:

         (a) Using the restroom
         (b) Handling raw meats, poultry and fish
         (c) Smoking, eating, or drinking
         (d) Coughing or sneezing
         (e) Touching head, hair, mouth, cuts, burns or other sores
         (f) Handling dirty dishes, utensils and equipment
         (g) Handling money

#02d-Hygienic practices
Good hygienic practices must be followed by all food workers to prevent the introduction of contaminants into food and to prevent the possibility of transmission of disease through food. Workers must wash their hands after touching their hair, face, nose or other body parts. Finger nails must be kept trimmed and clean. Hands must be free of an excess number of rings where disease-causing bacteria can collect and contaminate food. Food workers must not use common towels or aprons to wipe or dry their hands. Towels used over and over again become contaminated and each time a worker wipes his/her hands on a common towel their hands also become contaminated.

Because food handlers can be a major source of food contamination bare hand contact with foods that do not require cooking must be minimized. This does not require all workers to wear gloves. Using utensils, tongs, deli tissues or gloves can minimize bare hand contact.

#02e-Smoking, eating, drinking
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.

#02f-Demonstration of knowledge
Food workers must have a basic understanding of food safety as it relates to the job or task they are doing. Dishwashers must know how the dish machine they operate sanitizes and when they should be washing their hands. Cooks that reheat foods must know the temperature requirements for reheating. Employees who are required to cool foods must know what the temperature requirements are for cooling. The more knowledgeable the food handler is, the safer the food handling practices in the establishment should be.

#02g-Prevention food contamination from bare hands

Food workers may not handle ready-to-eat foods with barehands. Proper handwashing is required, and then the use of gloves, tongs or other utensils to prevent bare hand contact with ready-to-eat foods.

PUBLIC HEALTH REASON #03

FOOD TEMPERATURE CONTROL

Temperature control procedures:

#3a-Rapidly cool foods to 41ºF or less

Most food poisonings are associated with foods held at temperatures between 41°F and 140°F for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.

Cooked potentially hazardous foods shall be cooled from 135ºF to 41ºF or below within 6 hours, providing that the food is cooled from 135ºF to 70ºF withing the first two hours, and then cooled from 70ºF to 41ºF or below within the next 4 hours. Use shallow, uncovered pans in refrigerator or ice bath with frequent stirring. NO COOLING AT ROOM TEMPERATURE!!

Proper cooling means lowering the temperature of the food quickly enough to prevent bacterial growth. Taking too long to cool off cooked foods is a frequent cause of foodborne illness. During lengthy cooling, disease-causing bacteria may grow in potentially hazardous foods. Avoid letting food stay for long periods of time at growth-promoting temperatures for bacteria 70°F - 120°F. If the food isn't cooled from 135°F to 70°F in two hours or less, then from 70°F to 41°F in four hours or less, enough bacteria may grow to cause a foodborne illness.

Restaurants are required to cool food within time frames based on how fast bacteria grow if food becomes recontaminated. By meeting these cooling time expectations, disease-causing bacteria won't grow to dangerous levels even if sanitation is less than ideal.

#03b-Rapidly reheat to 165ºF or greater

Foods that have been cooked and then refrigerated sahll be rapidly reheated within two hours to a uniform internal temperature of 165ºF or higher before being served or hot -held at 135ºF or higher.

#03c-Hot hold at 135º F or greater

Most food poisonings are associated with foods held at temperatures between 41°F and 135°F for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.

Bacterial growth and possible toxin production by some bacteria, can occur in potentially hazardous foods that remain at temperatures between 41°F and 135°F for extended periods of time. Bacterial growth is greatly reduced when food temperatures reach 120°F. It is almost completely inhibited at 135°F.

Bacterial growth and possible toxin production by some bacteria, will occur in potentially hazardous foods that remain at temperatures between 41°F and 135°F for extended periods of time. If a food is held “off” temperature (between 41°F and 135°F) for only a short time, no significant bacterial growth or toxin production should occur. When time is used to control bacterial growth, potentially hazardous foods can be held off temperature for only four hours or less. After this time any food product that has not been served must be discarded. Operations that use time as a control must develop a plan that outlines food handling procedures, identifies when a food item is removed from temperature control and when it is to be disposed of. This plan must be approved by the Health Department.

#03d-Required cooking temperatures

Thorough cooking of foods also provides a high degree of assurance that any harmful microorganisms that may be present in the food will be destroyed. Cooking temperature requirements are based in part on the biology of the pathogen most often associated with the food being cooked. Different species of microorganisms have different susceptibilities to heat. Cooking can be the most effective step in eliminating microorganisms if foods are cooked to: Poultry and Stuffed Meats—165°F; Ground Meats—155°F; Game Meats—155°F; Eggs and Fish—145°F; Pork—155°F and Rare Roast Beef 130°F.

#03e-Cold hold at 41°F or less

The rate of bacterial growth and possible toxin production by some bacteria, can be greatly reduced when foods are held at temperatures of less than 41°F. This cold holding temperature does not generally kill the bacteria that may be present in food, but will slow or inhibit their growth.

Temperature control equipment:

#03f-Food thermometer(probe-type)
Most food poisonings are associated with foods held at temperatures between 41°F and 140°F for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.

Because food temperature control is so critical in assuring food safety all foods establishment must have and must use an accurate thermometer to check food temperatures. Food product thermometers are to be scaled 0—220°F. They must be accurate to +/-2°F. Food workers need to verify that foods are being properly cooled, that they are reheated to 165°F, that they are cooked to the required temperatures, that they are held hot above 135°F, etc. by using a thermometer.

#03g-Equipment adequate to maintain safe food temperatures
Most food poisonings are associated with foods held at temperatures between 41°F and 135°F for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.

The ability of equipment to cool, heat, and hold potentially hazardous foods at required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate cooking, hot and cold holding equipment with enough capacity to meet the heating and cooling demands of the establishment.

PUBLIC HEALTH REASON #04

SANITIZATION

#4a-Manual sanitizing

#4b-Mechanical dishmachine santizing

#4c-In-Place sanitizing
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165°F and 180°F, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.

1. When equipment and utensils are washed and sanitized by hand a three basin sink is required. The first basin is filled with hot soapy water. The second is filled with clean rinse water and the third is filled with water containing sanitizer. Equipment and utensils are washed in the first basin to remove all food residues. They are then rinsed free of detergents in the second compartment and are then placed in the third compartment where they are sanitized. The equipment and utensils must remain in the sanitizing solution for at least one minute to allow the sanitizer enough contact time to effectively kill any disease-causing microorganisms that may be left on the surfaces after washing and rinsing.

2. If a dish machine is provided in a food establishment it must be a commercial type that has been shown to effectively sanitize. Most commercial dish machines sanitize equipment and utensils by the accumulation of heat from contact with 180°F hot water or by contact with chemical sanitizers such as 50 ppm chlorine.

3. Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dish machines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.

PUBLIC HEALTH REASON #05

WATER, SEWAGE, PLUMBING SYSTEMS

#05a-Safe water source
The availability of sufficient, safe water is a basic requirement for proper sanitation within a food establishment. All water supplied to food establishments, either from public systems or private wells, must meet the requirements of the Colorado Primary Drinking Water Regulations.

#05-Hot & cold water under pressure provided at all times
A sufficient supply of hot and cold water is critical for employee hand washing, washing of equipment and utensils, and general cleaning needed in all food establishments.

#05-Backflow, back siphonag
Plumbing connections between potable or drinking water plumbing systems and non-potable water systems are called cross connections. Cross connections can occur in many different ways in a food establishment. The simplest may be a hose attached to a faucet that is dropped into a container or sink filled with non-potable, contaminated water. In this example there is a direct connection between the building’s potable water system and the contaminated or non-potable water in the container or sink. To prevent the “backflow” of contaminated water back into the building’s water system caused by siphonage, a proper backflow protection device must be installed on the faucet where the hose is attached. Backflow devices must be correctly installed to assure their proper operation and maintenance. Backflow devices must be installed on all faucets or hose bibs where a hose can be attached, on soap and other chemical dispensing systems that are plumbed to the buildings water systems, on water lines to dish machines and in soft drink carbonator systems. To prevent the possibility of sewage contacting food or backing up into fixtures such as food preparation sinks, warewashing sinks, ice bins, refrigerators or dish machines, the drainage systems from these fixtures must drain through an “air break” before entering the sewer. This physical gap in the drain line does not allow waste water to back up into fixtures if a sewage back up should occur.

#05-Sewage disposal
Adequate sewage and wastewater disposal is a basic requirement for all food operations. All wastewater contains high levels of disease-causing micrograms. The improper disposal of wastewater is often associated with disease outbreaks. Food establishments must dispose of all wastewater into sanitary sewer. Both public or individual wastewater treatment (septic) sewerage systems must be maintained to prevent the backup of sewage into the establishment or on to the ground outside.

PUBLIC HEALTH REASON #06

HANDWASHING & TOILET FACILITIES

#06a-Adequate number & location of handwashing sinks & toilets provided
Because handwashing is such an important factor in the prevention of foodborne illness, sufficient handwashing sinks must be available to make handwashing not only possible, but also likely.

Adequate, sanitary toilet facilities are necessary for the proper disposal of human waste, which carries disease-causing microorganisms, and for preventing the spread of disease by flies and other insects.

Toilet rooms and facilities must be of sanitary design and kept clean and in good repair to help prevent contamination of food preparation areas, to motivate employees to maintain a high degree of personal hygiene and to use good sanitary practices. Doors to toilet rooms must be kept closed to help prevent the possible spread of disease-causing microorganisms by flies.

#06-Handwashing sinks accessible.
Food workers may be unlikely to wash their hands unless properly equipped handwashing sinks are accessible in the immediate work area. Handwashing sinks that are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the sink unavailable for use. Nothing must block the approach to a handwashing sink thereby discouraging its use.

#06-Soap and drying devices
Handwashing sinks must be kept clean and well stocked with hand soap and hand towels to encourage frequent use. Hot and cold water must be provided through a mixing valve so employees can properly wash their hands.

PUBLIC HEALTH REASON #07

PEST CONTROL

#07a-Evidence of insects or rodents
Rodents such as mice and rats live in and feed on garbage and refuse. Disease-causing microorganisms are therefore often present on their hair, in their feces and urine. Microorganisms can be transmitted to people when rodents come into contact and contaminate food and food contact surfaces.

Flies breed in and feed on garbage, refuse and sewage. Disease-causing microorganisms are therefore often present on their body hairs and mouthparts. Microorganisms can be transmitted to people when flies land on and contaminate food and utensils.

#07-Pesticide application
Effective and approved measures must be taken to control insect, rodents, and other pests that may get into food establishments. Effective pest management includes: a) preventing entry of pests into the establishment by providing tight fitting doors and threshold, keeping outside door closed, and sealing off any cracks or openings in foundations or around utility penetrations. b) Depriving them of food, water and shelter by keeping the premises clean, free of the acclimation of refuse, garbage and food spills. c) Kill what gets in with the use of traps or pesticides. Only approved pesticides, registered for application in food establishments can be applied. All pesticides must be used according to label directions. Rodent baits must be contained and dispensed from closed, tamper proof bait stations. The use of open bait stations or tracking powder pesticides can result in the pesticides being dispersed throughout the food establishment and ultimately contaminating food and food contact surfaces.

#07-Animals prohibited
Live animals can carry disease-causing microorganisms that can be transmitted to humans through direct or indirect contamination of food and food contact surfaces. Dogs, cats, birds, reptiles and other types of live animals are therefore not allowed in food establishments. Guide and service animals accompanying blind, visual or hearing impaired or otherwise physically disabled persons are permitted in customer and office areas.

PUBLIC HEALTH REASON #08

POISONOUS OR TOXIC ITEMS

#08a-Properly stored
Separation of cleaners, sanitizers and other chemicals from food, equipment and utensils helps ensure that chemical contamination does not occur. Cleaners, sanitizers and other chemicals must be stored below and away from all food, food preparation areas, warewashing areas, clean equipment and utensils, paper good and single service items.

#08-Properly labeled
The accidental contamination of food and food contact surfaces with cleaners, sanitizers or other chemicals can cause serious illness or injury. Distinct labels on chemical containers help ensure that poisonous or toxic materials are properly stored and used.

#08-Properly used
Failure to use cleaners, sanitizers, and other chemicals properly can be very dangerous. Directions listed on container labels must be followed correctly. Failure to follow stated instructions could result in injury to workers or customers. Sanitizers must be used at the proper concentrations: Chlorine 50 ppm, Quaternary Ammonia 200 ppm, and Iodine 12.5 ppm. High levels of sanitizers or soaps can leave harmful residues.

PUBLIC HEALTH REASON #09

FOOD LABELING, FOOD PROTECTION

#09a-Original containers, properly labeled
The identity of a food's origin and composition is important when tracing its' source if implicated in a foodborne illness or if under recall. Consumers who have allergies to certain foods or food ingredients need ingredient information. Bulk ingredients such as flour, sugar and salt that have been removed from their original containers must be labeled so they are not mistaken for similar looking ingredients and chemicals.

#09b-Food protected from contamination
Disease-causing organisms can contaminate and/or grow in food that is not stored properly. Drips from condensation and drafts of unfiltered air can be sources of microbial contamination for stored foods. Shoes carry contamination onto the floors of food preparation and storage areas. Raw meats and poultry can contaminate cooked and ready to eat foods if stored above these ready to eat items. Even trace amounts of refuse or wastes present in toilet rooms, rooms used for dressing, storing garbage or tools, or rooms housing machinery can become sources of food contamination.

PUBLIC HEALTH REASON #10

EQUIPMENT DESIGN, CONSTRUCTION

#10A-Food contact surfaces
Food contact surfaces of equipment and utensils must be designed and constructed to be smooth, durable, non-absorbent and easily cleanable. These surfaces must also be constructed of safe materials that will not impart toxic substances into the food when foods are in contact with these surfaces. Equipment that is of poor design and construction does not allow for easy cleaning and will result in the accumulation of soil and the contamination of the food that comes into contact with it.

#10b-Non-food contact surfaces
Non-food contact surfaces of equipment routinely exposed to splash or food debris must be constructed to be smooth, durable, nonabsorbent and easily cleanable. Equipment that does not meet these criteria becomes difficult to clean, allowing soil, moisture, debris and disease-causing bacteria to accumulate.

#10c-Dishwashing facilities
To ensure proper cleaning and sanitizing of equipment and utensils, warewashing facilities must be properly designed, constructed, maintained and operated. Warewashing facilities must facilitate the smooth flow of equipment and utensils through pre-scraping, washing, rinsing, sanitizing and air drying in a way that prevents cross contamination. Drain boards, sinks and warewashing machines must be of adequate size to handle the equipment and utensils that are used in the establishment.

PUBLIC HEALTH REASON #11

TESTING DEVICES

#11a-Accurate, conspicuous thermometers in refrigerators/hot holding cabinets
Conspicuous thermometers are required in all refrigeration units and hot food holding cabinets where potentially hazardous foods are stored. Maintaining foods at safe temperatures is critical in controlling the growth of disease-causing bacteria. Should the temperature of a refrigerator exceed 41°F or a hot holding cabinet is less than 140°F, bacterial growth can occur. In order to facilitate the routine monitoring of equipment temperatures, clearly visible thermometers must be provided in all refrigeration and hot holding cabinets and must be routinely checked by food establishment personnel.

#11b-Dish machine provided with accurate thermometers, gauge cock
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dish machine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dish machine’s final rinse line allows workers to monitor the water flow pressure of a dish machine.

#11c-Chemical test kits provided, accessible
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Sanitizer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used is correct. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dish machine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dish machine’s final rinse line allows workers to monitor the water flow pressure of a dish machine.

PUBLIC HEALTH REASON #12

CLEANING OF EQUIPMENT & UTENSILS

#12a-Food Contact Surfaces clean
Microorganisms can get into food by food handlers using dirty utensils, cutting boards, slicers, work counters and other surfaces that directly come into contact with food. Food contact surfaces must be kept clean so they are not a source of food contamination. To prevent bacteria from growing on food contact surfaces they must be cleaned and sanitized after each use or once every four hours when used in a constant production line bases. During manual warewashing of equipment and utensils, all soaps and abrasive detergents must be rinsed from food contact surfaces so sanitizing agents can be properly applied and be effective.

#12b-Non-food contact surfaces clean.
The surfaces of cabinets, utensil drawers, shelves, the outsides surfaces of refrigerators, hot holding equipment and other nonfood contact surfaces must be cleaned to keep them free of accumulation of food spills, dirt and grease. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of bacteria. Workers may inadvertently transfer this contamination to food. Accumulation of food spills and food residue on nonfood contact surfaces may also be a source of food and harborage of insects, rodents, and other pest.

#12c-Dishwashing operations
Prior to washing and sanitizing heavy food residue left on equipment and utensils must be removed. This pre-scraping or flushing of equipment and utensils helps keep wash and rinse water clean and improves the results of washing and sanitizing. Warewashing water temperatures are a critical factor effecting how well dishwashing detergents work to remove organic matter from equipment and utensils. If wash water temperatures are too low, dish detergents can not effectively dissolve and remove oils and animal fats from dirty equipment and utensils. Wash and rinse water must be kept clean. Equipment and utensils washed and rinsed in heavily soiled water results in soiled and inadequately sanitized surfaces.

#12d-Wiping cloths
Counter tops, work tables, cutting boards, and other food contact surfaces are required to be wiped down constantly to keep them free of food spill. If spills are left to accumulate, disease-causing microorganisms can survive on contaminated surfaces. Foods, equipment and utensils that come into contact with these dirty surfaces will also become contaminated. To prevent this contamination, wiping cloths must be saturated with a sanitizing solution of adequate strength to kill microorganisms that may be on these surfaces.

PUBLIC HEALTH REASON #13

UTENSILS, SINGLE-SERVICE ARTICLES

#13a-Utensils provided, used, stored
To help prevent contamination of food by workers, utensils must be provided and used to dispense food. Utensils must also be provided for use in all customer self service areas such as salad bars, buffets and for bulk food dispensing.

Utensils that are provided to dispense and serve foods must be stored and handled in a manner that protects the utensil and the food from contamination. Contaminated utensils will contaminate the foods that are being dispensed and served. To prevent possible contamination of food by utensils during pauses in preparation and dispensing , utensils must be stored:
a) in the food with the handle up out of the food,
b) in a running water dipper well,
c) in ice water or in hot water that is above 140°F,
d) on a clean dry surface if the utensil is cleaned and sanitized once every four hours.

After washing and sanitizing, clean equipment and utensils must be allowed to drain and air-dry before they are stacked and put away. Wet surfaces of equipment and utensils provide an environment that may allow for the growth of microorganisms. Drying equipment and utensils by hand is prohibited. Hand drying of wet equipment and utensils transfers microorganisms from food workers to utensil surfaces. Clean equipment and utensils must be stored off the floor. Pots, pans, glasses must be stored inverted to help protect them from contamination.

#13b-Single service articles stored, dispensed, used
Single service items such as paper cups, napkins, straws, plastic “to-go” food containers and plastic tableware must be stored and dispensed in a manner that protects these items from contamination. Single service items must be stored up off the floor. Dispensers can be used to protect these items when in service. Single service items such as tableware may be prewrapped, or provided in a dispenser that presents the utensil handle to the server or consumer.

#13c-No reuse of single service articles
Single service items such as paper cups, napkins, straws, plastic “to-go” food containers and plastic tableware are to be used once and then discarded. These items are not constructed to be durable enough to withstand repeated use and repeated washing and sanitizing.

PUBLIC HEALTH REASON #14

PHYSICAL FACILITIES

#14a-Plumbing properly installed, maintained
It is critical that all plumbing fixtures, water and sewer lines in food establishments be maintained in proper working order. Poorly maintained plumbing systems may result in potential health hazard such as cross connections, the back up of sewage, or leakage. These conditions may directly result in the contamination of food, equipment, utensils or paper goods. They can also adversely affect the ability of food handlers to adequately wash their hands, an establishment’s warewashing operations and increase the potential for cross contamination of food and equipment and utensil.

#14b-Garbage and refuse
The proper storage and disposal of garbage and refuse is necessary to minimize insect, rodent and odor problems. Improperly handled garbage and refuse creates nuisance conditions, makes housekeeping difficult and can result in the contamination of food, equipment and utensils. Garbage and refuse is to be removed form the food establishment daily. It is to be stored in clean, covered, leak proof trash cans, dumpsters or compactors that prevent the scattering of the garbage and refuse by birds. Garbage and refuse must not attract, or harbor or act as a breeding place for flies and rodents. Recyclable materials must be handled in the same manner as garbage and refuse so as to minimize orders, insects and rodents. Recyclable materials, garbage and refuse must be removed from the premises at least once a week.

The proper storage of recyclable materials, garbage and refuse is necessary to minimize insect, rodent and odor problems. Trash dumpster, compactors must be located on concrete or rolled asphalt pads to provide a surface that can be easily cleaned, and that inhibits the breeding of flies and rodents. Floors, walls and ceilings of recycling rooms must be constructed of smooth, durable, non-absorbent materials to facilitate easy cleaning.

#14c-Floors, wall, ceilings
Floors must be kept clean, free of any build up of food spills, dirt and refuse. The accumulation of soil on floors increases the potential for contamination of food, equipment and utensils. It also provides food and harborage for rodents and insects, such as flies and cockroaches. To facilitate easy cleaning, floors must be maintained and constructed to be smooth, durable, non-absorbent and easily cleanable. Floor-wall junctures must be tightly coved with concave cove base to prevent moisture and food residue from collecting in corners and along walls. Utility penetrations must be sealed to eliminate insect and rodent harborage and to prevent moisture penetrating into or through the floor.

Walls and ceilings must be kept clean and free of any build up of food spills, splash or dirt. The accumulation of soil on walls and ceilings increases the potential for contamination of food, equipment and utensils. It also provides a food source for rodents, insects, such as flies and cockroaches. To facilitate easy cleaning, walls and ceilings must be maintained and constructed to be smooth, durable, non-absorbent and easily cleanable. Utilities such as water pipes, sewer lines and electrical conduit are to be enclosed within or behind finished walls and ceilings. Utility penetrations must be sealed to eliminate insect and rodent harborage and to prevent moisture from penetrating into walls and ceilings. Exposed utility lines make cleaning difficult.

#14d-Lighting
Light levels are specified so that sufficient light is available to enable workers to read labels, identify toxic materials, recognize the condition of food, utensils and other supplies, work safely and to evaluate cleaning. Sufficient light makes the need for cleaning apparent by making any accumulation of food spills and other soil conspicuous. Lights that are shielded, coated or shatter resistant help prevent breakage and contamination of food, clean equipment, utensils and single service items from fragments of glass should a bulb break.

#14e-Rooms & equipment vented as required
Adequate ventilation is very important in maintaining a high level of sanitation in a food establishment. A poorly ventilated kitchen is generally very hot and can contribute to refrigeration not being capable of holding foods at less than 41°F. Insect and rodent infestations may occur if doors and windows are left open in an attempt to cool the establishment. Worker hygiene may be affected by sweat dripping into food or onto food contact surfaces, or by contaminating hands when wiping the face. Soiling of walls, ceilings and equipment surfaces with smoke, grease and moisture may also result. Make-up air and exhaust systems may require more frequent repairs. Carbon monoxide can reach dangerous levels if back draft of gas appliances such as water heaters, occurs as a result of inadequate ventilation.

#14f-Employee personal items properly stored and separated
Coats, handbags, shoes and other personal items that belong to employees can be a source of food, equipment and utensil contamination if not properly stored. Personal items must be kept separate from food, preparation areas, warewashing areas and utensils. Lockers, coat hooks or an approved designated area is to be provided so workers can properly store their personal belongings.

#14g-Premises maintained
The premises in and around a food establishment must be maintained in an orderly fashion to prevent attracting and harboring rodents and insects. Premises must be free of litter and the accumulation of unnecessary articles, including old unused equipment. Some items not necessary for the daily operation of the establishment can be stored on premise, but must be stored in an orderly fashion to prevent contamination and to permit cleaning of storage areas. Brooms, mops, vacuums cleaners, and other maintenance equipment can contribute to the contamination of food and food contact surfaces. These items must also be stored in a manner that prevents contamination and does not lead to harborage and breeding of rodents and insects.

#14h-Separation of living, laundry
Living and sleeping areas are not compatible with the sanitary operation of food establishments. If provided, these areas must be located separately from food operations to prevent potential contamination of food and food contact surfaces.

#14i-Restroom facilities

Employees shall have restrooms conveniently located and accessible with handwashing available.

PUBLIC HEALTH REASON #15

OTHER OPERATIONS

#15a-Personnel: Clean clothes & aprons, hair restraints, authorized
Dirty clothing may harbor disease-causing microorganisms that are transmissible through food to people. Food workers who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared. Food may also be contaminated through direct contact with dirty clothing. In addition, employees wearing dirty clothes send a negative message to consumers about the level of sanitation in the establishment. Consumers are particularly sensitive to food contaminated by hair. Hair can be both a direct and indirect vehicle of contamination. Food workers may contaminate their hands when they touch their hair. A hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair. Only authorized workers can be in food preparation and ware washing areas. Unauthorized individuals such as small children or friends of workers can contaminate food or food contact surfaces.

#15b-Linen properly stored
Soiled work clothing, cloth napkins, tablecloths and wiping cloths can contaminate food and food contact surfaces. These items must be properly laundered between uses to prevent the transfer of microorganisms. Proper storage of soiled work clothing, napkins, table cloths and wiping cloths will reduce the possibility of contamination of food, equipment, utensils and single service articles. If clothes washers and dryers are provided in food establishments they must be located and installed to prevent contamination of food and food contact surfaces.