Conn. Agencies Regs. § 19-13-B59 - Food for workers
(a) Food handlers
shall be persons in good health, free from open sores and lesions on the body
and free from communicable diseases. (See section 2-201 of the food code, as
defined in section 19a-36g of the Connecticut General Statutes, relating to
employment of persons with communicable diseases.) All employees shall wear
clean outer garments and shall keep their hands clean at all times while
engaged in handling food, drink, utensils or equipment. Employees shall not
expectorate in rooms in which food is prepared. No employee shall resume work
after using the toilet room without first washing his hands.
(See Reg. 19-13-A23.)
(b) All food and drink shall be clean,
wholesome, free from spoilage and so prepared as to be safe for human
consumption. It shall be protected from dust, flies and vermin at all times.
All oysters, clams and mussels shall be from approved sources.
(c) Lunches for consumption in the fields
shall be put up in securely wrapped waxed paper or other nonabsorbent material.
Readily perishable food shall be kept at a temperature at or below 45°F. until
served.
(d) Milk shall be handled
and served in a sanitary manner and not exposed to dust, flies or vermin. Milk
shall be kept under satisfactory refrigeration. Only pasteurized or canned milk
shall be served.
(e) All meat
served shall be from an inspected source.
(f) Sugar shall be stored in a covered
container and shall be placed in covered dispensers.
(See Reg. 22-17a-8.)
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.