01-001 C.M.R. ch. 345, § 5 - Sanitary Facilities and Controls

A. There shall be an adequate supply of hot and cold water under pressure. A two bay sink made of corrosion resistant material shall be used. These facilities shall be provided in or adjacent to the food preparation area.

B. Private water supplies shall be tested yearly.

C. The food contact surfaces of all equipment and utensils shall be sanitized as necessary to prevent contamination. Sanitization shall be accomplished by one of the following methods;

(1) immersion for at least one-half (2) minute in clean, hot water at a temperature of at least 170E F; or

(2) immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and at a temperature of at least 75E F; or

(3) immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having a Ph not higher than 5.0 and at a temperature of at least 75EF. Utensils and product contact surfaces of equipment which cannot be immersed shall be sanitized by rinsing with one of the three solutions described in this paragraph.

D. Toilet facilities shall be maintained in a sanitary condition and kept in good repair. In all new construction, doors shall not open directly into the food preparation area.

E. No animals or birds or uncontrolled children shall be allowed in the food preparation area.

F. Provision shall be made for proper disposal of waste in covered, fly tight, metal or plastic containers.

G. No tobacco shall be used in any form during the processing of food.

Notes

01-001 C.M.R. ch. 345, § 5