Conn. Agencies Regs. § 19-13-B58 - Kitchen and mess hall or dining room for workers
(a)
The kitchen and dining room shall be separated from sleeping quarters and
toilet rooms. Walls, floors and ceilings shall be in good repair and so
constructed as to permit reasonable ease in cleaning. Walls and ceilings shall
be painted in light color. The kitchen and dining room shall be adequately
equipped for the preparation and serving of food to the number of people
involved.
(b) Adequate
refrigeration shall be provided and all refrigerators or ice chests shall be
maintained in good order and kept in a clean condition. Refrigeration
temperatures shall be kept below 45°F. Adequate, ventilated and verminproof
food storage space shall be provided. All food shall be stored at least
eighteen inches above the floor.
(c) Dishes, knives, forks and other utensils
shall be of nontarnishable materials and shall be kept in good condition.
Cracked and chipped dishes shall be discarded. All eating and cooking utensils
shall be protected from flies, vermin and dust.
(d) A scullery sink or other satisfactory
means, together with ample facilities for furnishing hot water, shall be
provided for washing kitchen utensils and dishes. (A three compartment sink is
recommended.) All glasses, cups, knives, forks, spoons and dishes shall be
thoroughly washed after each use by cleaning with hot water and soap and
sanitized by a bactericidal process approved by the director of
health.1 All multi-use utensils used in the
preparation or serving of food and drink shall be thoroughly cleaned and
effectively subjected to an approved bactericidal process immediately following
the day's operation. After cleansing, all equipment shall be stored in such a
manner as not to become contaminated before being used.
(e) Stoves, work tables, shelves and
accessories in adequate number shall be provided. Ample dish and food storage
space shall be provided for the number of people to be accommodated.
(f) Tables, chairs or benches, sinks,
counters, preparation and/or serving tables, cabinets and shelves shall be kept
clean. Cutting boards shall be provided. Dining tables and counters shall be
covered with solid top nonabsorbent, easily washed material.
(g) All windows, doors and exterior openings
in kitchen and eating quarters shall be completely screened with sixteen mesh
wire screening frames. All doors shall be selfclosing.
(h) Provision shall be made for collecting
garbage in an adequate number of covered fly-tight metal containers and
disposing of the same at least every two days. Disposal may be by burial not
nearer than one hundred feet from the kitchen or water supply, or by hauling
away and otherwise disposing of the same so as not to create a nuisance. All
garbage cans shall be thoroughly cleaned after each time they are emptied.
Garbage cans shall be stored either on concrete platforms, at least eight
inches above ground and with footings around the entire edge at least eighteen
inches deep or on platforms eighteen inches above the ground and open
underneath for raking.
Notes
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No prior version found.