Ariz. Admin. Code § 6-5-7460

Current through Register Vol. 30, No. 50, December 13, 2024

Section R6-5-7460 - Kitchens; Food Preparation; and Dining Areas

A. A licensee shall maintain a facility's kitchen and dining areas, and shall handle food, as prescribed in this Section.

B. The licensee shall:

1. Equip a facility kitchen used for meal preparation with the fixtures, appliances, equipment, tools, and utensils ("kitchen equipment") necessary for the safe and sanitary preparation, storage, service, and cleanup of food;

2. Keep kitchen equipment clean and in good working order;

3. Not use defective, damaged, tin, or aluminum dishes or utensils;

4. Not use disposable dinnerware or flatware on a daily basis unless the licensee provides evidence, at the time of initial licensure and at each renewal, that disposable items are necessary to protect the health or safety of children in care;

5. Maintain the temperature of potentially hazardous food at or below 45° F or above 140° F, except when the food is being handled or served;

6. Cover all food that is to be transported outside of the kitchen and dining areas of the facility; and

7. Not use home canned foods.

C. If a facility has more than 20 children, the licensee shall comply with the requirements in A.A.C. R9-8-132 through R9-8-137.

D. If a facility has less than 21 children, the licensee shall comply with A.A.C. R9-8-113, R9-8-115, R9-8-116, R9-8-117, and R9-8-121 through R9-8-127, and shall have:

1. One refrigerator for each 10 children at a facility; and

2. A three-compartment sink; or

3. A National Sanitation Foundation (NSF)-listed dishwasher; or

4. A domestic dishwasher with a sanitizer cycle.

E. A facility shall have clean dining areas and tables which allow children, staff, and guests to eat together.

Ariz. Admin. Code § R6-5-7460

Adopted effective July 1, 1997; filed with the Secretary of State's Office May 15, 1997 (Supp. 97-2).