N.J. Admin. Code § 10:47-8.5 - Food sanitation

Current through Register Vol. 54, No. 7, April 4, 2022

(a) The facility shall ensure that kitchens and areas used for food preparation, storage, serving and clean-up of all meals shall be maintained in accordance with N.J.A.C. 8:24, Retail Food Establishments.
(b) Food service staff shall be trained in all aspects of food management including, but not limited to:
1. Portion control;
2. Therapeutic diets;
3. Cross contamination;
4. Sanitation; and
5. Food temperatures.
(c) Kitchens used for metal preparation in a facility shall be provided with the necessary equipment for the preparation, storage, serving, and cleanup of all meals, as follows:
1. All equipment shall be maintained in working order;
2. All equipment, countertops, preparation areas, and utensils used for eating, drinking, preparation, and serving of food shall be kept clean, in good condition, and free of chips and cracks;
3. All utensils used for eating, drinking, preparation and serving of food or drink shall be washed after each use in accordance with N.J.A.C. 8:24; and
4. When dishwashers are not used, serving dishes, glasses, and flatware shall be placed on clean racks to air dry and shall not be dried by the use of towels or cloths of any kind.
(d) Storage and refrigeration of food shall comply with N.J.A.C. 8:24.
1. Prepared food stored in a refrigerator or in a dry storage area shall be kept protected, dated, and labelled if not in the original container.
2. All refrigeration units shall be provided with an accurate thermometer, and the product storage temperature should not exceed 40 degrees Fahrenheit.
3. All freezer units shall be provided with an accurate thermometer and products shall be kept well frozen, in accordance with the standards of the New Jersey Department of Health and Senior Services.

Notes

N.J. Admin. Code § 10:47-8.5

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