Hospital Food Service Equipment And Utensils

(1) There must be space in the dietary department to store food separately from nonfood supplies, prepare and distribute food, maintain appropriate references for personnel, and meet compliance with federal, state and local sanitation and safety laws and regulations. (2) All equipment and utensils must be so designed and of material and workmanship as to be smooth, easily cleaned and durable and must be in good repair; and the food contact surfaces of such equipment and utensils must, in addition, be easily accessible for cleaning, non-toxic, corrosion resistant and relatively non-absorbent. (3) All equipment must be so installed and maintained as to facilitate the cleaning thereof and of all adjacent areas. Lighting in food service and storage areas must have proper protective shields. MINIMUM PROGRAM REQUIREMENTS FOR CHAPTER 0940-05-16 MENTAL HEALTH HOSPITAL FACILITIES (4) Single service articles, plastic ware, disposable containers and utensils must be made from non-toxic materials and must be discarded after use. (5) Kitchen, dining, storage and serving areas must be maintained in a clean and sanitary manner. Traffic of unauthorized individuals through food preparation and service areas must be prohibited. (6) All reusable eating and drinking utensils must be thoroughly cleaned and sanitized after usage with approved cleaning agents and equipment. (7) All kitchenware, food cutting boards and food contact surfaces of equipment, exclusive of cooling surfaces of equipment, used in the preparation of serving of food or drink and all food storage utensils must be thoroughly cleaned after each use. Cooking surfaces of equipment must be cleaned every twenty-four (24) hours. All utensils and food contact surfaces of equipment used in the preparation, service, display, or storage must be thoroughly cleaned and sanitized prior to each use. Non-food contact surfaces of equipment must be cleaned at such intervals as to keep them in a clean and sanitary condition.