Mich. Admin. Code R. 325.3623 - Cooking, eating, and refrigeration facilities

Rule 23.

(1) When a migratory laborer or the laborer's family is required to cook in an individual shelter, a room or space shall be provided for cooking and eating. The room or space shall be provided with all of the following:

(a) A properly installed and operating 4-burner cook stove for each family or shelter, except that only 2 burners are required for a shelter with a capacity of 5 or less individuals.

(b) Within 6 years after the effective date of these rules, except as provided in subdivision (c) or (d) of this subrule, a 2-compartment sink which is connected to water under pressure and which is properly drained is required.

(c) An existing single-compartment sink that is in good condition in a shelter is acceptable.

(d) A 2-compartment sink which is connected to hot and cold water under pressure and which is properly connected to a drain is required for all new or substantially remodeled shelters.

(e) Adequate food storage shelves with a minimum of 6 square feet of surface area and adequate countertop space or other space for food preparation with a minimum of 2 1/2 square feet of surface area.

(f) Tables and chairs of standard construction and height or equivalent accommodations to seat each individual.

(g) A mechanical refrigerator which has proper shelving, tight-fitting doors, unbroken interior surfaces, and an operable door latch, which is for the storage of perishable foods, and which will maintain a temperature of not more than 45 degrees Fahrenheit.

(h) Adequate lighting and ventilation in the food preparation, cooking, and dining areas.

(i) Nonabsorbent, easily cleaned wall surfaces adjacent to a food preparation or cooking area. Walls that are within 18 inches of, or countertops that are under, gas hot plates shall be fire-resistant.

(j) Properly maintained and clean food service facilities at the time of licensing and after a change of occupants of the same shelter during a season.

(2) When a migratory laborer or the laborer's family is required to cook in a common facility and individual cooking facilities are not provided in the shelters, a room or building that is separate from the sleeping and toilet facilities shall be provided for cooking and eating. The room or building shall be provided with all of the following:

(a) A properly installed and operable cook stove with a minimum of 2 burners in a ratio of 1 stove for each 5 individuals in a food preparation shift.

(b) A 2-compartment sink which is connected to hot and cold water under pressure and which is properly connected to a drain.

(c) Floors made of nonabsorbent, easily cleaned material.

(d) Adequate food storage shelving with a minimum of 1 square foot of surface area per individual and adequate countertop space or area for food preparation with a minimum of 5 square feet of surface area.

(e) A mechanical refrigerator which has proper shelving, tight-fitting doors, unbroken interior surfaces, and an operable door latch, which is for the storage of perishable foods, and which will maintain a temperature of not more than 45 degrees Fahrenheit.

(f) Adequate lighting and ventilation in the food preparation, cooking, and dining areas.

(g) Nonabsorbent, easily cleaned wall surfaces adjacent to a food preparation or cooking area. Walls that are within 18 inches of, or countertops that are under, gas hot plates shall be fire-resistant.

(h) Properly maintained and clean food service facilities.

(i) Tables and chairs of standard construction and height or equivalent accommodations to seat each individual.

(3) When, within a shelter, food is prepared and consumed by an individual other than the migratory laborer or the laborer's family members, the size of the facility shall be commensurate to the capacity of the camp. The facility shall be separated from the toilet and sleeping areas. The physical facilities, equipment, and operation shall comply with the provisions of sections 12901 to 12922 of the act.

(4) When food is prepared by a work crew member who has been designated to do the cooking by other crew members, the physical facility, equipment, and operation shall be commensurate with the size of the crew and be provided with all of the following:

(a) A properly installed and operating 4-burner cook stove for the first 10 members of a crew and an additional burner shall be provided for each additional 10 crew members.

(b) Within 6 years after the effective date of these rules, except asprovided in subdivision (c) or (d) of this subrule, a 2-compartment sink which is connected to water under pressure and which is properly drained.

(c) An existing single-compartment sink that is in good condition in a shelter is acceptable.

(d) A 2-compartment sink which is connected to hot and cold water under pressure and which is properly connected to a drain is required for all new or substantially remodeled shelters.

(e) Adequate food storage shelves with a minimum of 6 square feet of surface area and adequate countertop space or other space for food preparation with a minimum of 2 1/2 square feet of surface area.

(f) Tables and chairs of standard construction and height or equivalent accommodations to seat each individual.

(g) A mechanical refrigerator which has proper shelving, tight-fitting doors, unbroken interior surfaces, and an operable door latch, which is for the storage of perishable foods, and which will maintain a temperature of not more than 45 degrees Fahrenheit.

(h) Adequate lighting and ventilation in the food preparation, cooking, and dining areas.

(i) Nonabsorbent, easily cleaned wall and counter surfaces adjacent to a food preparation or cooking area. Walls that are within 18 inches of, or countertops that are under, gas hot plates shall be fire-resistant.

(j) Clean and properly maintained food service facilities at the time of licensing or prior to a new crew occupying the camp during a season.

Notes

Mich. Admin. Code R. 325.3623

1989 AACS