N.Y. Comp. Codes R. & Regs. tit. 18 § 442.16

Current through Register Vol. 46, No. 45, November 2, 2024

Section 442.16 - Sanitation

(a)Compliance with State and local requirements.

Each institution shall comply with the requirements of State and local departments of health.

(b)Water supply and sewage facilities.

Adequate and safe water supply and sewage facilities shall be provided and shall comply with State and local laws.

(c)Washing of food containers and utensils.

Dishes, glassware, eating and cooking utensils, and food containers (including those used in transporting food) shall be properly washed, rinsed, disinfected and dried in a sanitary manner to conform to the following standards:

(1) scraping to remove food particles;

(2) pre-rinsing and proper stacking;

(3) mechanical dish washing;

(i) washing in clear water maintained at 140 to 160 degrees Fahrenheit containing recommended amount of effective detergent or washing compound;

(ii) rinsing in water maintained at 180 degrees Fahrenheit;

(iii) drying by air;

(4) hand dish washing;

(i) washing in clear water maintained at 100 to 120 degrees Fahrenheit containing recommended amount of effective detergent or washing compound;

(ii) rinsing in clear, hot water;

(iii) sanitizing by use of sanitizing agent recommended by the department of health or immersing in water at temperature of 170 to 180 degrees Fahrenheit;

(iv) drying by air.

(d)Compliance with regulations; washing of hands by food handlers.

The food preparation and service area shall conform to State and local regulations. Soap and single service towels shall be provided as part of the hand washing facilities. Hand washing signs shall be posted in each toilet area used by employees.

(e)Closets and lockers for dietary personnel.

Either closets or lockers shall be provided where dietary personnel can hang their clothing.

(f)Screens.

Window and door screens shall be used where food is stored, prepared or served and wherever else necessary.

(g)Cleaning of equipment.

Adequate provison shall be made for the effective cleaning of all equipment and surroundings.

(h)Trash and garbage.

All trash and garbage shall be kept in suitable covered containers, stored away from the food preparation areas and shall be removed from premises at regular intervals.

(i)Sheets and pillowcases.

Sheets and pillowcases shall be changed once a week and more often when necessary. Children's beds shall be equipped with waterproof materials when necessary.

N.Y. Comp. Codes R. & Regs. Tit. 18 § 442.16

Amended New York State Register December 23, 2015/Volume XXXVII, Issue 51, eff. 12/23/2015