Rule 40-7-1-.32 - Physical Facilities: Numbers and Capacities(1)Minimum Number. HANDWASHING SINKS shall be provided as specified under 40-7-1-.26(7).(2)Handwashing Cleanser, Availability. Each HANDWASHING SINK or group of two (2) adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.Pf(3)Hand Drying Provision. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (a) Individual, disposable towels;Pf(b) A continuous towel system that supplies the user with a clean towel;Pf or(c) A heated-air hand drying device;Pf or(d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf(4)Handwashing Aids and Devices, Use Restrictions. A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under 40-7-1-.32(2) and 40-7-1-.32(3) and 40-7-1-.29(7)(c).(5)Handwashing Signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.(6)Disposable Towels, Waste Receptacle. A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle as specified under 40-7-1-.29(7)(c).(7)Minimum Number. Toilets and urinals shall be provided as specified under 40-7-1-.26(8).(8)Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toiletPf(9)Intensity. The light intensity shall be:(a) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;(b) At least 215 lux (20 foot candles):1. At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption,2. Inside EQUIPMENT such as reach-in and under-counter refrigerators; and3. At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WARE WASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and(c) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.(10)Mechanical. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.(11)Designation.(a) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment.(b) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.(12)Availability. A service sink or curbed cleaning facility shall be provided as specified under 40-7-1-.26(9)(a).Ga. Comp. R. & Regs. R. 40-7-1-.32
O.C.G.A. Secs. 26-2-1et. seq.
Original Rule entitled "Expiration Date of Infant Formula Products" adopted. F. Oct. 28, 1975; eff. Nov. 17, 1975.Repealed: New Rule entitled "Equipment Functionality" adopted. F. Apr. 30, 1996; eff. May 20, 1996.Amended: F. Oct. 29, 2003; eff. Nov. 28, 2003, as specified by the Agency.Amended: F. Aug. 7, 2012; eff. Aug. 27, 2012.Repealed: New Rule entitled "Physical Facilities: Numbers and Capacities" adopted. F. Sep. 11, 2015; eff. Oct. 1, 2015.