37 Tex. Admin. Code § 259.419 - Kitchen
A properly equipped kitchen of adequate size
(1) Functions. Kitchen space and equipment
shall allow for the efficient operations of receiving, storage, processing,
preparation, cooking, baking, serving, dish washing, cleaning, menu
preparation, record keeping, personal hygiene, and removal of waste and
garbage. Kitchen functions shall be performed without compromising the security
of the facility. The kitchen shall not be designed as a passageway for nonfood
handling persons.
(2) Storage.
Adequate dry and cold storage shall be provided appropriate for the size of
kitchen. Separate storage shall be provided for nonfood items.
(3) Surfaces. The kitchen floor shall be
properly pitched to adequate floor drains and allow for proper cleaning. Floor
finish should reduce the possibility of slipping. The junction between floors
and walls shall be covered. Walls and ceilings shall be finished with smooth,
washable, light colored surfaces.
(4) Light. Adequate lighting shall be
provided on all work surfaces.
(5)
Ventilation. Food service areas shall be adequately ventilated to control
disagreeable odors and moisture. All openings to the outside shall be secured
and provided with insect screens.
(6) Water. Adequate hot and cold water shall
be provided for food preparation, cleaning, and dish washing. Hot water
equipment shall be of sufficient size and capacity to meet the needs of the
facility.
(7) Codes. Kitchens shall
comply with state health codes.
Notes
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No prior version found.