Cal. Code Regs. Tit. 22, § 73337 - Dietetic Service-Food Storage
(a) Food storage areas shall be clean at all
times.
(b) Dry or staple food items
shall be stored at least 30 centimeters (12 inches) above the floor, in a
ventilated room, not subject to sewage or waste water backflow, or
contamination by condensation, leakage, rodents or vermin.
(c) All readily perishable foods or beverages
capable of supporting rapid and progressive growth of microorganisms which can
cause food infections or food intoxication shall be maintained at temperatures
of 7°C (45°F) or below, or at 60°C (140°F) or above, at all
times, except during necessary periods of preparation and service. Frozen foods
shall be stored at minus 18°C (0°F) or below at all times. There shall
be a reliable thermometer in each refrigerator freezer and in storerooms used
for perishable food.
(d)
Pesticides, other toxic substances and drugs shall not be stored in the kitchen
area or in storerooms for food and/or food preparation equipment and
utensils.
(e) Soaps, detergents,
cleaning compounds or similar substances shall be stored in separate defined
storage areas.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.