Hospital Food Service Plan Requirements

(1) Dishwashing procedures must be well developed and carried out in compliance with state and local health codes. There must be a physical barrier separating dishwashing areas from food service areas. There must be periodic checks at established intervals to: (a) Detergent dispenser operation; (b) Washing, rinsing and sanitizing temperatures and cleanliness of machines and jets; and (c) Thermostatic controls, temperatures checked daily and a log maintained. (2) A handwashing lavatory with knee or foot controls or wrist blades must be located in the kitchen and an approved sanitary disposable towel vendor near the lavatory must be provided. No mirror must be provided at this location. Bacteriostatic or approved soap detergent must be provided. (3) The food service departments must be provided with an adequate, conveniently located toilet and lavatory facilities for its employees. They must be kept in clean condition and good repair. Toilet doors must have an automatic door close and must not open into the kitchen area. (4) All garbage and rubbish containing food wastes must, prior to disposal, be kept in leakproof, nonabsorbent containers which must be kept covered with fitting lids when filled, stored, or not in continuous use. All other rubbish must be stored in a closed container. All garbage and rubbish must be disposed of with sufficient frequency and in such a manner as to prevent an unsanitary condition or a nuisance. (5) Effective measures must be taken to protect the food service department and facility against the entrance into or presence of vermin or rodents.