Section 1200-23-02-.03 - FOOD SERVICE AND SANITATION(1) FOOD SERVICE UTENSILS AND EQUIPMENT.(a) Multi-use equipment and utensils shall be constructed and repaired with safe materials, including finishing materials; they shall be corrosion resistant and non-absorbent; and they shall be smooth, easily cleanable, and durable under conditions of normal use. Single-service articles shall be made from clean, sanitary and safe materials. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.(b) Multi-use eating and drinking utensils shall be thoroughly cleaned after each use, and the facilities needed for the operations of washing, rinsing, and sanitizing, shall be used for such cleaning. Food service utensils and equipment shall be air dried only.(c) Pots, pans, and other utensils used in the preparation or service and storage of food/drink shall be thoroughly washed, rinsed and sanitized after each use. Cooking surfaces of equipment shall be cleaned at least once each day. Non-food contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition.(d) No polish or other substance containing poisonous materials shall be used in a manner that would leave a toxic residue on such surfaces that may constitute a hazard to employees, patrons or other persons.(e) Wiping cloths used in the kitchen shall be kept clean. When in use, wiping cloths shall be stored in a container with the proper sanitizing solution.(f) Containers and clean utensils shall be covered and stored, in tight, clean cabinets, or otherwise stored in such a manner as to prevent contamination. Utensils shall be handled in such a manner as to prevent contamination.(g) Single service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used, and shall be handled in a sanitary manner.(h)1. Acceptable facilities such as a sink with no fewer than three (3) compartments large enough to accommodate the largest utensil(s) and/or automatic dishwashers, commercially rated, for washing/rinsing/sanitizing equipment and utensils shall be located in each establishment.2. All facilities constructed or extensively remodeled after January 1, 1991 shall have three (3) compartment sinks with drain boards or movable dish tables or commercial automatic dishwasher.3. Facilities existing prior to January 1, 1991 with a two compartment sink may use a suitable auxiliary container for sanitizing. Domestic dish machines in these facilities shall be acceptable provided the temperature at the utensil surface is 160°F at the end of each complete cycle. If the temperature does not reach 160°F utensils may be sanitized in a suitable container. When domestic machines are replaced, they shall be replaced with a commercial or commercially rated dish machine.(i) Acceptable food storage facilities including residential kitchen cabinets, shall be kept clean and free of vermin.(2) Food Supplies (a) General. Food shall be in sound condition, free from spoilage, filth, or other contamination and shall be safe for human consumption. Food shall be obtained from sources that comply with all laws relating to food and food labeling. The use of food in hermetically sealed containers that was not prepared in a food processing establishment is prohibited.(b) Food Protection. Foods shall be protected from contamination while being stored, prepared, served, and during transportation. Perishable foods shall be stored at such temperatures as will protect against spoilage. Potentially hazardous food shall be maintained at safe temperatures (45°F, or below, or 140°F, or above) except during necessary period of preparation and service. Frozen foods shall be kept at such temperatures as to remain frozen, except when being thawed for preparation or use. Potentially hazardous food shall be thawed: 1. In refrigerated units at a temperature not to exceed 45°F; or2. Under potable running water of a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow; or3. In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or4. As part of the conventional cooking process.(c) An indicating thermometer shall be located in each refrigerator and freezer. Raw fruits and vegetables shall be washed thoroughly before use. Stuffings, poultry, stuffed meats and poultry, and pork and pork products shall be thoroughly cooked to an internal temperature of 165°F before being served. Salads made of meat, poultry, potatoes, fish, shellfish, or eggs, and other potentially hazardous prepared foods, shall be prepared, preferably from chilled products, with a minimum of manual contact. Portions of food once served to an individual shall not be served again. Rare roast beef may be cooked, held and served at a temperature of 130°F.(d) Live pets shall have current and required inoculations and shall not be allowed in any room or area in which food is prepared, stored, or served. Live pets, unless caged and restricted from the immediate eating area, shall not be allowed in the food service operation. No birds or turtles shall be permitted in food preparation areas.(e) Refrigeration facilities, hot food storage facilities, and effective insulated facilities shall be provided as needed to assure the maintenance of all foods at required temperatures during storage, preparation, and service.(f) Containers of food shall be stored a minimum of six (6) inches above the floor, on clean racks, shelves, or other clean surfaces, in such a manner as to be protected from splash and other contamination.(g) Food Service Persons. Persons, while preparing or serving food or washing equipment or utensils, shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygienic practices. They shall wash their hands thoroughly before starting work and as often as necessary to remove soil and contamination. After visiting a toilet room, persons shall wash their hands thoroughly in a lavatory and in no case in the kitchen sink. 1. Lavatories shall be at least the number required by law, shall be installed according to law, and shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.2. Lavatories shall be accessible to employees at all times.3. Lavatories shall also be located in or immediately adjacent to toilet rooms or vestibules. Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing.4. Facilities existing prior to January 1, 1991 shall install the required number of lavatories by January 1, 1992.(3) No person while infected with a disease in a communicable form, or while a carrier of such a disease, or while afflicted with boils, infected wounds, sores, or an acute respiratory infection, shall work in any capacity in which there is a likelihood of that person contaminating food or food-contact surfaces with pathogenic organisms. If there is reason to suspect that any person has contacted any disease in a communicable form or has become a carrier of such disease, the permittee shall notify the local health department immediately.Tenn. Comp. R. & Regs. 1200-23-02-.03
Original rule filed July 3, 1991; effective August 17, 1991.Authority: T.C.A. §§ 68-14-503 and 4-5-202.