Kan. Admin. Regs. § 28-4-1266 - Food services
Each
(a) Sanitary practices.
Each individual engaged in food preparation and food service shall use sanitary
methods of food handling, food service, and storage.
(1) Only authorized individuals shall be in
the food preparation area.
(2) Each
individual 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 individual has been
asymptomatic for at least 24 hours or provides the administrator with written
documentation from a health care provider stating that the symptoms are from a
noninfectious condition.
(3) Each
individual who contracts any infectious or contagious disease specified in
K.A.R. 28-1-6 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 individual provides the administrator with
written documentation from a health care provider that the individual is no
longer a threat to the health and safety of others when preparing or handling
food.
(4) Each individual 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 bandage before handling or serving
food.
(5) The hair of each
individual shall be restrained when the individual is handling food.
(6) Each individual handling or serving food
shall comply with both of the following requirements for hand-washing:
(A) Each individual shall wash that
individual's hands and exposed portions of the individual's arms before working
with food, after using the toilet, and as often as necessary to keep the
individual's hands clean and to minimize the risk of contamination .
(B) Each individual shall use an individual
towel, disposable paper towels, or an air dryer to dry that individual's
hands.
(7) Each
individual preparing or handling food shall minimize bare hand and bare arm
contact with exposed food that is not in a ready-to-eat form.
(8) Except when washing fruits and
vegetables, no individual handling or serving food may contact exposed,
ready-to-eat food with the individual's bare hands.
(9) Each individual 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.
(b) Nutrition.
(1) The meals and snacks shall meet the
nutritional needs of the residents. 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 resident second portions of bread
and milk and either vegetables or fruit.
(2) Special diets shall be provided for
residents for either of the following reasons:
(A) Medical indication; or
(B) accommodation of religious
practice.
(3) 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 .
(c) Food service and preparation areas. If
food is prepared on the facility 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.
(1) All surfaces used for food
preparation and tables used for eating shall be made of smooth, nonporous
material.
(2) 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.
(3) Before and after
each use, the tables used for eating shall be cleaned by washing with soapy
water.
(4) All floors shall be
swept daily and mopped when spills occur.
(5) 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.
(6) Each food
preparation area shall have handwashing fixtures equipped with soap and hot and
cold running water and 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.
(A) 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 1/4 cup of bleach
to one gallon of water.
(B) Each
facility with 25 or more residents shall be equipped with handwashing fixtures
that are separate from the food preparation sink.
(7) Clean linen used for food preparation or
service shall be stored separately from soiled linen.
(d) Food storage and refrigeration. All food
shall be stored and served in a way that protects the food from
cross-contamination .
(1) Nonrefrigerated
food.
(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.
(C) 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.
(2) Refrigerated
and frozen food.
(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 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, including luncheon meats, cream cheese, and
cottage cheese, shall be eaten within five days after opening the
package .
(3) Hot foods.
(A) Hot foods that are to be refrigerated
shall be transferred to shallow containers in layers less than three inches
deep and shall not be covered until cool.
(B) Potentially hazardous 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.
(e) Meals or snacks prepared on the premises .
(1) All of the following requirements shall
be met when meals or snacks are prepared on the facility premises:
(A) All dairy products shall be pasteurized.
Powdered milk shall be used for cooking only.
(B) Meat shall be obtained from
government-inspected sources.
(C)
Raw fruits and vegetables shall be washed thoroughly before being eaten or used
for cooking.
(D) 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.
(E) Cold foods shall be
maintained and served at temperatures of 41 degrees Fahrenheit or
less.
(F) Hot foods shall be
maintained and served at temperatures of at least 140 degrees
Fahrenheit.
(2) The
following foods shall not be served or kept:
(A) Home-canned food;
(B) food from dented, rusted, bulging, or
leaking cans; and
(C) food from
cans without labels.
(f) Meals or snacks catered. The following
requirements shall be met for each meal or snack that is not prepared on the
facility premises:
(1) The snack or meal
shall be obtained from a child care facility licensed by the department or from
a food service establishment or a catering service licensed by the secretary of
the Kansas department of agriculture.
(2) If food is transported to the facility ,
only food that has been transported promptly in clean, covered containers shall
be served to the residents.
(g) Table service and cooking utensils.
(1) All of the 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 resident , including dishes, cups or glasses, and
forks, spoons, and knives, as appropriate for the food being served.
(A) Clean cups, glasses, and dishes designed
for repeat use shall be made of smooth, durable, and nonabsorbent material and
shall be free from cracks or chips.
(B) Disposable, single-use table service
shall be of food grade and medium weight and shall be disposed of after each
use.
(3) If
nondisposable 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.
(A) If using a manual
washing method, all of 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) 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.
Notes
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