37 Tex. Admin. Code § 261.123 - Kitchen
A kitchen of adequate size and properly equipped shall be provided within the system and shall include the following.
(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 should 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 prevent 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.