Ga. Comp. R. & Regs. R. 591-1-1-.18 - Kitchen Operations
(1) Food. Food shall be in sound condition,
free from spoilage and contamination and safe for human consumption. Eggs,
pork, pork products, poultry and fish shall be thoroughly cooked. All raw
fruits and vegetables shall be washed thoroughly before being cooked or served.
Foods not subject to further washing or cooking before serving shall be stored
in such a manner as to be protected against contamination. Meats, poultry,
fish, dairy products and processed foods shall have been inspected under an
official regulatory program. Hot foods shall be maintained at a temperature of
one hundred forty (140) degrees Fahrenheit or above except during serving. Food
and drinks shall be prepared as close to serving time as possible to protect
children and Personnel from foodborne illness.
(2) Food Preparation Areas. Each Center shall
have a designated space for food preparation separate from rooms used by
children and in an area not used for diaper changing. The area shall be kept
clean and free of accumulation of dust, dirt, food particles and grease
deposits. Food preparation surface areas shall be nonporous with no unsealed
cracks or seams.
(3) Ventilation
shall be provided either by mechanical or natural means so as to provide fresh
air and control of unpleasant odors in the food preparation area.
(4) Kitchen lights shall be
shielded.
(5) Refrigeration. All
perishable and potentially hazardous foods shall be refrigerated at a
temperature of forty (40) degrees Fahrenheit or below and served promptly after
cooking. Freezer temperature shall be maintained at zero (0) degrees Fahrenheit
or below.
(6) Dishwashing.
Non-disposable dishes, glasses and silverware shall be properly cleaned by
pre-rinsing, or scraping, washing, sanitizing and air drying. A three (3)
compartment sink or a dishwasher with a sani-cycle or capability of maintaining
a rinse water temperature of a minimum of one hundred fifty (150) degrees
Fahrenheit and a two (2) compartment sink shall be available. Dishes, glasses
and silverware shall be rinsed in the approved dishwasher or rinsed in a
chemical sanitizer and air dried.
(7) Storage Areas. Each Center shall have a
designated space for storage of food and kitchen items. The area shall be kept
clean and free of accumulation of dust, dirt, food particles and grease
deposits.
(8) Containers of food
shall be stored above the floor on clean surfaces protected from splash and
other contamination. Containers for food storage other than the original
container or package in which the food was obtained, shall be impervious and
non-absorbent, have tight-fitting lids or covers and labeled as to
contents.
(9) Cleaning materials
shall be stored separately from food.
(10) Garbage. Garbage shall be stored in
trash containers with lids. Containers shall be emptied and cleaned as needed.
Acceptable facilities, including water and detergent or steam, shall be
provided and used for cleaning containers. Areas around outside containers
shall be kept clean.
(11) Hygiene.
Kitchen Staff shall wash their hands and arms thoroughly with liquid soap and
warm running water before starting food service work and shall wash hands
during work hours as often as may be necessary to remove soil and contamination
as well as after visiting the toilet room.
(12) Exclusion of Children. Children shall
not be permitted in the kitchen except as part of a planned, supervised
learning experience.
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.