Food Service Areas and Equipment

(1) The county correctional facility shall ensure that all equipment, utensils, and surfaces for food preparation are smooth, easily cleanable and durable and kept in such repair as to be readily maintained in a clean and sanitary condition. (2) The county correctional facility shall provide a written plan for the maintenance of the food services area and equipment. (3) The county correctional facility shall conform to the manual washing procedures or the proper operation of dishwashing machines as outlined in the regulations found in Department of Public Health Regulations 105 CMR 590.000. (4) The county correctional facility shall ensure that all garbage and rubbish in the kitchen is disposed of with sufficient frequency, at least daily, in accordance with 105 CMR 590.000. (5) Toilet and wash basin facilities shall be available to food service personnel, inmates and staff in the vicinity of the food preparation area. Each such facility shall contain a proper sign regarding handwashing before returning to work. (6) The county correctional facility shall ensure that: (a) poisonous and toxic material used to maintain the food service department are properly identified and used only in a proper manner and under such conditions that shall not contaminate food or constitute a hazard to employees and inmates; (b) poisonous and toxic material used to maintain the food service department are stored in locked cabinets outside the food service area which are used for no other purpose; and, (c) cleaning compounds are not to be stored in the same cabinet or area as insecticides or rodenticides.