Utah Admin. Code R392-110-5 - Food Safety Standards

(1) When conducting an inspection, a local health officer shall verify that the provider is maintaining a residential care facility according to the following standards:
(a) The potable water supply system is designed, installed, and operated according to the requirements set forth by:
(i) Plumbing Code;
(ii) The Utah Department of Environmental Quality, Division of Drinking Water under Title R309, Environmental Quality, Drinking Water; and
(iii) Local health department regulations.
(b) Food is obtained from a:
(i) grocery store;
(ii) permitted food establishment;
(iii) food processing facility; or
(iv) farmer's market only if whole produce is being obtained.
(c) Food has not been adulterated, as defined in Section 402 of the Federal Food, Drug, and Cosmetic Act, 21 USC 342.
(d) Food is protected from contamination by storing the food;
(i) in a clean, dry location where it is not exposed to splash, dust, or other contamination; and
(ii) at least six inches above the floor.
(e) Food is not stored:
(i) in a toilet room;
(ii) in a mechanical room;
(iii) under any sewer line;
(iv) under any leaking water line; or
(v) under any source of contamination.
(f) Food brought in by friends or relatives to serve to other individuals in the facility is obtained from an approved source that complies with Rule R392-100, Food Service Sanitation.
(g) Food brought in by a parent or guardian for specific use of that person's child is labeled with the name of the child.
(h) Bottled or canned baby food, upon opening, is labeled on the outside of the container with the date and time of opening.
(i) Any TCS food product stored inside a refrigerator, including any canned or bottled opened baby food container, is stored at 41 degrees F or below.
(j) Except for a dry product, canned or bottled baby food is discarded if not used within 24 hours of opening.
(k) Infant formula or breast milk is discarded after feeding or within two hours of initiating a feeding.
(l) A refrigerator used to store food for children or residents is maintained and cleaned to prevent contamination of stored food.
(i) A calibrated thermometer is conspicuously placed in the refrigerator; and
(ii) a calibrated metal stem food temperature measuring device is provided and readily accessible.
(n) TCS food prepared at a residential care facility meets the critical cooking, reheating, hot holding, cold holding, and cooling temperatures as required in Rule R392-100, Food Service Sanitation.
(o) Each caregiver or client who works as a food handler:
(i) has a copy of a current food handler permit on file at the facility; and
(ii) abides by the employee health requirements described in Part 2-2 of FDA Food Code.
(p) Food is served on:
(i) clean and sanitized dishware;
(ii) a single-service item designed to hold food; or
(iii) a clean and sanitized high chair tray.
(q) Any napkin used is:
(i) single-service; or
(ii) properly laundered.
(r) Any cup used for beverage service is:
(i) single-service; or
(ii) clean and sanitized before use.
(s) Before each use, any reusable food holder, utensil, and preparation surface is cleaned and sanitized as required in Parts 4-5 and 4-6 of FDA Food Code.
(t) Food handlers clean their hands and exposed portions of their arms:
(i) immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, or unpackaged single-service and single-use articles;
(ii) after touching a bare human body part other than clean hands and clean exposed portions of arms;
(iii) after using the toilet room;
(iv) after caring for or handling any animal, including a service animal;
(v) when switching between working with raw food and ready to eat food; and
(vi) as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
(u) Hand washing facilities are located to allow convenient use by food handlers in food preparation, food dispensing, and ware washing areas; and in or immediately adjacent to toilet rooms.
(v) When preparing food, food handlers wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that effectively keep hair from contacting exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
(w) Food handlers wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
(x) Poisonous or toxic chemicals are:
(i) properly identified;
(ii) safely stored to prevent access by children, or at-risk youth or adults; and
(iii) stored so they cannot contaminate food, equipment, utensils, linens, or single-service and single-use articles.
(y) Only those poisonous or toxic materials that are required for the operation and maintenance of food storage, preparation, and service areas such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents are in the food storage, preparation, and service areas.
(2) The provider may elect to allow an animal in a residential care facility if:
(a) an animal in a food storage or food preparation area is a service animal assisting a person with a disability;
(b) except for a service animal, an animal is allowed in a dining area only if:
(i) food is not served; and
(ii) surfaces are cleaned before the next food service;
(c) animal hair, fur, feathers, feces, and soiled bedding is removed as often as necessary to prevent unsanitary conditions or objectionable odors; and
(d) any animal allergen, odor, noise, filth, or other nuisance does not cause a disturbance to residents.


Utah Admin. Code R392-110-5
Adopted by Utah State Bulletin Number 2019-16, effective 7/16/2019 Amended by Utah State Bulletin Number 2022-19, effective 9/27/2022

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