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(a) In the food, including food within containers such as bins of sugar or flour, with the dispensing utensil handle extended out
<br />of the food; or
<br />(b) Clean and dry; or
<br />(c) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or
<br />mashed potatoes; or
<br />(d) In hot water wells that maintain the temperature of the water at or above 140 degrees Fahrenheit and that are cleaned
<br />frequently at scheduled intervals throughout the day.
<br />(e) Ice-dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil’s handle extended out of
<br />the ice. Between uses, ice transfer utensils shall be stored in a way that protects the utensils from contamination.
<br />(17) Sugar, condiments, seasonings or dressings intended for self-service use shall be provided only in individual packages or
<br />from dispensers that protect their contents. Nondairy creaming or whitening agents shall be provided in an individual service
<br />container, protected pour-type pitcher, or drawn from a refrigerated dispenser designed for such service.
<br />(18) Individual portions of food once served to a customer shall not be served again, except those packaged foods, other than
<br />potentially hazardous foods, which remain in their undamaged original packaging and which are still wholesome may be re-served.
<br />(19) Ice obtained from outside the food service establishment shall be from an approved source and shall be handled,
<br />transported and stored in a sanitary manner. Ice for consumer use shall be dispensed only with scoops, tongs or other ice-
<br />dispensing utensils or through automatic self-service ice-dispensing equipment. Ice-dispensing utensils shall be stored on a clean
<br />surface or in the ice with the dispensing utensil’s handle extended out of the ice. Between uses, ice transfer utensils shall be stored
<br />in a way that protects the utensils from contamination. Ice storage bins shall be drained through an air gap in accordance with the
<br />provisions of the applicable plumbing authority. Ice used for cooling stored food and food containers shall not be used for human
<br />consumption, except that such ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head.
<br />(20) Food while being transported between food service establishments or while being transported from a food service
<br />establishment to another location shall be in covered containers or otherwise wrapped or packaged to ensure protection from
<br />contamination. Potentially hazardous foods shall be kept at safe temperatures during all periods of transportation and delivery.
<br />Food utensils shall be completely wrapped or packaged to protect them from contamination.
<br />(21) No poisonous or toxic materials shall be present in food service establishments except those used for maintaining the
<br />establishment, cleaning and sanitizing equipment and utensils, and controlling insects and rodents.
<br />(a) Containers of poisonous or toxic materials shall be prominently and distinctly labeled for easy identification of contents.
<br />(b) Poisonous or toxic materials shall be stored separate from food, food equipment, utensils, or single-service articles.
<br />(c) The use of sanitizers, cleaning compounds or other compounds intended for use on food-contact surfaces shall not leave a
<br />toxic residue on such surfaces or constitute a hazard to employees or consumers.
<br />(d) Poisonous or toxic materials shall not be used in a way that contaminates food, equipment, or utensils, nor in any way that
<br />constitutes a hazard to employees or other persons, nor in a way other than in full compliance with the manufacturer’s labeling.
<br />(e) First-aid supplies and personal medications shall be stored in a way which prevents their contaminating food or food-
<br />contact surfaces.
<br />(f) Sanitizers, detergents, or other cleaning compounds shall be stored separately from insecticides, rodenticides and other
<br />poisonous or toxic materials using methods such as different storage cabinets or separate areas of a room.
<br />(22) In the event of an emergency occurrence such as a fire, flood, power outage or similar event that might result in the
<br />contamination of food, or that might prevent potentially hazardous food from being held at safe temperatures, 41 degrees
<br />Fahrenheit or below and 140 degrees Fahrenheit or above, the person in charge shall immediately notify the department.
<br />Specific Authority 381.0072 FS. Law Implemented 120.542, 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.24, Amended
<br />2-21-91, 5-12-92, Retained here and Transferred to 7C-4.011, Amended 6-1-93, 8-28-96, Formerly 10D-13.024, Amended 3-15-98, 7-14-03.
<br />64E-11.005 Personnel.
<br />(1) Health and disease control – No person while affected with any disease in a communicable form or while a carrier of such
<br />disease or while afflicted with boils, infected wounds, sores or an acute respiratory infection shall work in any area of a food
<br />service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces
<br />with pathogenic organisms, or transmitting disease to other individuals and no person known or suspected of being affected with
<br />any such disease or condition shall be employed in such an area or capacity. If the management of the food service establishment
<br />has reason to suspect that an employee has contracted any disease in a communicable form or has become a carrier of such disease
<br />that can be transmitted by normal food service operation, the department shall be notified immediately. Both management and
<br />employee shall be responsible for compliance with the requirements of this section.
<br />(2) Cleanliness – The outer clothing of all employees shall be clean. Employees shall maintain a high degree of personal
<br />cleanliness during all periods of duty. All persons involved with food preparation or food storage, or who come in contact with
<br />utensils or other food-contact services, shall comply with paragraphs (a) through (f).
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