Kan. Admin. Regs. § 26-52-24 - Food service; ice and drinking water
(a) Each
licensee shall develop and implement food service policies and procedures in
each crisis intervention center that comply with this regulation. Food
preparation and service shall meet the needs of patients and comply with
physician orders regarding dietary plans and restricted diets. For purposes of
this regulation, "food" shall include beverages.
(b)
(1)
Each staff member and volunteer engaged in food preparation and food service
shall use sanitary methods of food handling, food service, and storage. Only
staff members and volunteers authorized by the administrative director shall be
in the food preparation area.
(2)
Each staff member and each volunteer who has any symptoms of an illness,
including fever, vomiting, and diarrhea, shall be excluded from the food
preparation area and shall remain excluded from the food preparation area until
the staff member or volunteer has been asymptomatic for at least 24 hours or
provides the administrative director with written documentation from a health
care provider stating that the symptoms are from a noninfectious
condition.
(3) Each staff member
and each volunteer who contract any infectious or contagious disease specified
in K.A.R.
28-1-6 or COVID-19 shall be excluded from the
food preparation area and shall remain excluded from the food preparation area
until the isolation period required for that disease is over or until the staff
member or volunteer provides the administrative director with written
documentation from a health care provider that the staff member or volunteer is
no longer a threat to the health and safety of others when preparing or
handling food.
(4) Each staff
member and each volunteer with an open cut or abrasion on the hand or forearm
or with a skin sore shall cover the sore, cut, or abrasion with a waterproof
barrier before handling or serving food.
(c) Each staff member and each volunteer who
is handling food shall comply with the following requirements:
(1) The hair of each staff member and each
volunteer shall be restrained when the staff member or volunteer is handling
food;
(2) each staff member and
each volunteer shall comply with requirements for handwashing, including the
following:
(A) Washing their hands and
exposed portions of their arms before working with food, after using the
toilet, and as often as necessary to keep the hands of the staff member or the
volunteer clean and to minimize the risk of contamination; and
(B) using an individual towel, disposable
paper towels, or an air dryer to dry the hands of the staff member or
volunteer.
(3)
(A) Each staff member and each volunteer who
is preparing or handling food shall minimize bare hand and bare arm contact
with exposed food that is not in a ready-to-eat form. Except when washing
fruits and vegetables, no staff member or volunteer handling or serving food
may contact exposed, ready-to-eat food with their bare hands.
(B) Each staff member and each volunteer
shall use single-use gloves, food-grade tissue paper, dispensing equipment, or
utensils, including spatulas and tongs, when handling or serving exposed,
ready-to-eat food.
(d)
(1) If
food is prepared on the center's premises, the food preparation area shall be
separate from the eating area, activity area, laundry area, and bathrooms and
shall not be used as a passageway during the hours of food preparation and
cleanup.
(2) All surfaces used for
food preparation and tables used for eating shall be made of smooth, nonporous
material.
(3) Before and after each
use, all food preparation surfaces shall be cleaned with soapy water and
sanitized by use of a solution of one ounce of bleach to one gallon of water or
a sanitizing solution used in accordance with the manufacturer's
instructions.
(4) Before and after
each use, the tables used for eating shall be cleaned by washing with soapy
water.
(5) All floors shall be
swept daily after each meal and whenever spills occur.
(6) Garbage shall be disposed of in a garbage
disposal or in a covered container. If a container is used, the garbage shall
be removed at the end of each day or more often as needed to prevent overflow
or to control odor.
(7) Each food
preparation area shall have handwashing fixtures equipped with soap and hot and
cold running water with individual towels, paper towels, or air dryers. Each
sink used for handwashing shall be equipped to provide water at a temperature
of at least 100 degrees Fahrenheit. The water temperature shall not exceed 120
degrees Fahrenheit. If the food preparation sink is used for handwashing, the
sink shall be sanitized before using it for food preparation by use of a
solution of one ounce of bleach to one gallon of water.
(8) Clean linen used for food preparation or
service shall be stored separately from soiled linen.
(e)
(1) All
food shall be stored and served in a way that protects the food from
cross-contamination.
(2)
(A) All food not requiring refrigeration
shall be stored at least six inches above the floor in a clean, dry,
well-ventilated storeroom or cabinet in an area with no overhead drain or sewer
lines and no vermin infestation.
(B) Dry bulk food that has been opened shall
be stored in metal, glass, or food-grade plastic containers with tightly
fitting covers and shall be labeled with the contents and the date
opened.
(3) Food shall
not be stored with poisonous or toxic materials. If cleaning agents cannot be
stored in a room separate from food storage areas, the cleaning agents shall be
clearly labeled and kept in locked cabinets not used for the storage of
food.
(4)
(A) All perishables and potentially hazardous
foods requiring refrigeration shall be continuously maintained at 41 degrees
Fahrenheit or lower in the refrigerator or 0 degrees Fahrenheit in the
freezer.
(B) Each refrigerator and
each freezer shall be equipped with a visible, accurate thermometer.
(C) Each refrigerator and each freezer shall
be kept clean inside and out.
(D)
All food stored in the refrigerator shall be covered, wrapped, or otherwise
protected from contamination. Unserved, leftover perishable foods shall be
dated, refrigerated immediately after service, and eaten or disposed of within
three days.
(E) Raw meat shall be
stored in the refrigerator in a manner that prevents meat fluids from dripping
on other foods.
(F) Ready-to-eat,
commercially processed foods shall be eaten or disposed of within five days
after opening the package.
(f)
(1) Hot
foods that are to be refrigerated shall be transferred to shallow containers in
layers less than three inches deep and shall be covered until cool.
(2) All cooked foods shall be cooled in a
manner to allow the food to cool within two hours from 135 degrees Fahrenheit
to 70 degrees Fahrenheit or within six hours from 135 degrees Fahrenheit to 41
degrees Fahrenheit.
(g)
All of the following requirements shall be met when meals or snacks are
prepared on the center's premises:
(1) All
dairy products shall be pasteurized. Powdered milk shall be used for cooking
only.
(2) Meat shall be obtained
from government-inspected sources.
(3) Raw fruits and vegetables shall be washed
thoroughly before being eaten or used for cooking.
(4) Frozen foods shall be defrosted in the
refrigerator, under cold running water, in a microwave oven using the defrost
setting, or during the cooking process. Frozen foods shall not be defrosted by
leaving them at room temperature or in standing water.
(5) Cold foods shall be maintained and served
at temperatures of 41 degrees Fahrenheit or less.
(6) Hot foods shall be maintained and served
at temperatures of at least 140 degrees Fahrenheit.
(7) The following foods shall not be served
or kept:
(A) Home-canned food;
(B) food from dented, rusted, bulging, or
leaking cans;
(C) food from cans
without labels;
(D) food returned
on patients' trays; and
(E) expired
food.
(h) The
following requirements shall be met for each meal or snack that is not prepared
on the center's premises:
(1) The snack or
meal shall be obtained from a food service establishment or catering service
licensed by the Kansas department of agriculture.
(2) If food is transported to the center,
only food that has been transported promptly in clean, covered containers shall
be served to patients.
(i)
(1) All
table service, serving utensils, and food cooking or serving equipment shall be
stored in a clean, dry location at least six inches above the floor. None of
these items shall be stored under an exposed sewer line or a dripping water
line or in a bathroom.
(2) Clean
table service shall be provided to each patient, including dishes, cups or
glasses, and forks, spoons, and knives, as appropriate for the food being
served. Any restrictions on table service items provided to a patient shall
require an order from a physician, physician's assistant, or advanced practice
registered nurse.
(3) Clean cups,
glasses, and dishes designed for repeat use shall be made of smooth, durable,
and nonabsorbent material and shall be free from cracks and chips.
(4) Disposable, single-use table service
shall be of food grade and at least medium weight and shall be disposed of
after each use.
(5) If
non-disposable table service and cooking utensils are used, the table service
and cooking utensils shall be sanitized using either a manual washing method or
a mechanical dishwasher.
(6)
(A) If using a manual washing method, the
following requirements shall be met:
(i) A
three-compartment sink with hot and cold running water to each compartment and
a drainboard shall be used for washing, rinsing, sanitizing, and
air-drying.
(ii) The dishes and
utensils shall be washed in water at 140 degrees Fahrenheit and shall be rinsed
in water at 180 degrees Fahrenheit.
(iii) An appropriate chemical test kit, a
thermometer, or another device shall be used for testing the sanitizing
solution and the water temperature.
(B) If using a mechanical dishwasher, the
dishwasher shall be installed and operated in accordance with the
manufacturer's instructions and shall be maintained in good
repair.
(j) The
food transportation equipment shall be cleaned and sanitized daily or after
each use if uneaten food or unclean dishes are transported.
(k) The meals and snacks served at each
center shall meet the nutritional needs of the patients. The meals and snacks
shall include a variety of healthful foods, including fresh fruits, fresh
vegetables, whole grains, lean meats, and low-fat dairy products. A sufficient
quantity of food shall be prepared for each meal to allow each patient second
portions of bread, milk, and either vegetables or fruits.
(l) Special diets shall be provided for
patients for either of the following reasons:
(1) Medical indications; or
(2) accommodation of religious
practice.
(m) Each meal
shall be planned, and the menu shall be posted at least one week in advance. A
copy of the menu of each meal served for the preceding month shall be kept on
file and available for inspection.
(n) Each licensee shall ensure that ice and
drinking water in the center are provided as follows:
(1) Ice from a water system shall be
available and precautions shall be taken to prevent contamination. The ice
scoop shall be stored in a sanitary manner outside of the ice
container.
(2) Potable drinking
water shall always be available to patients.
(3) The usage of common cups shall be
prohibited.
(4) Ice delivered to
patient areas in bulk shall be in nonporous, covered containers that shall be
cleaned after each use or delivered in disposable containers.
Notes
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