(a) General.  Food service and sanitation requirements are listed in this subsection.

• (1) Food is protected at all times from any contamination including cross-contamination between raw and cooked foods, toxic substances, or contamination by insects or rodents while being stored, prepared, displayed, dispensed, packaged, or transported.
• (2) Equipment and utensils used for food storage, preparation, and serving are of approved construction and maintained in a sanitary condition.

(b) Food supplies.  The requirements regarding food supplies are listed in this subsection.

• (1) Food sources.  Food is from sources approved or considered satisfactory by the health authority, is in sound condition, free from spoilage, contamination, filth, adulteration, and misbranding, and is safe for human consumption.
• (2) Home-canned and hermetically sealed food.  Individually home-canned food or use of food in hermetically sealed containers that was not prepared in a food processing establishment is prohibited.
• (3) Milk products.  Requirements pertaining to milk products are listed in (A) through (E) of this paragraph.
• (A) Only Grade A pasteurized fluid milk and fluid milk products for drinking are permitted.
• (B) Pasteurized dry milk or evaporated milk may be used for cooking purposes only.
• (C) Milk and milk products are stored at 41 degrees F. or below.
• (D) Milk is stored in the original carton.
• (E) Milk may be transferred from the original container to approved pitchers for serving.  Milk removed from the original container may not be returned to the original container or stored for later use.
• (4) Meat, poultry, and fish.  Meat, poultry, and fish are obtained from approved sources and have been inspected by appropriate governmental authorities.
• (5) Ice.  Ice used for any purpose is made from water that comes from an approved source and was manufactured, stored, transported, and handled in a sanitary manner.

(c) Potentially hazardous foods.  Requirements pertaining to potentially hazardous foods are listed in this subsection.

• (1) Cooking.  Potentially hazardous foods requiring cooking are cooked so that all parts of the food are heated to a temperature of at least 145 degrees F. for 15 seconds.  The requirements in (A) through (C) of this paragraph are also met.
• (A) Ground beef.  Ground beef is cooked thoroughly to at least 155 degrees F. until the juice is clear and the meat is no longer pink.
• (B) Poultry, stuffed meats, and stuffings.  Poultry, poultry stuffings, stuffed meats and stuffings that contain meat are cooked so that all parts of the food are heated to at least 165 degrees F. with no interruption of the cooking process.
• (C) Pork.  Pork and any food containing pork are cooked so that all parts of the food are heated to at least 150 degrees F.
• (2) Egg products.  Only clean, whole-shell eggs without cracks, which meet applicable grade standards and are held at 41 degrees F. during storage, are permitted.
• (A) Raw, unpasteurized eggs are not used in uncooked food, such as ice cream and egg nog.
• (B) Raw eggs which have been shelled are not held in excess of four hours.
• (3) Reheating foods.  Before being served, potentially hazardous foods that have been cooked and then refrigerated are reheated rapidly throughout to 165 degrees F. or higher before being served.

(d) Food protection.  Foods are covered and protected from contamination while being stored, prepared, displayed or transported.

• (1) Medicines and other hazardous items are stored in a manner which prevents contamination of food.
• (2) Refrigeration units and insulated facilities are required to ensure maintenance of all food at 41 degrees F. or below except during preparation and service.
• (3) A thermometer is located in a conspicuous place in each refrigerator and freezer.
• (4) All perishable foods, including fruits and vegetables, are stored at temperatures that protect against spoilage.
• (5) A metal-stem thermometer is available to check food temperatures.
• (6) All potentially hazardous foods are maintained at safe temperatures of 41 degrees F. or below or 145 degrees F. or above, except during necessary periods of preparation and service.
• (7) Use of food from damaged or unlabeled cans is prohibited.
• (8) Frozen food is kept at 0 degrees F. or below, except when being thawed at refrigerator temperature of 41 degrees F. or under cool, potable running water, 70 degrees F. or below.
• (9) Containers of food are stored off the floor on clean surfaces in a manner which protects them from splash and other contamination.

(e) Food preparation.  Food is prepared with a minimum of manual contact on food contact surfaces and with clean, sanitized utensils.

• (1) Whenever there is a change in processing between raw beef, pork, poultry, or seafood, or a change in processing from raw to ready-to-eat foods, each new operation begins with clean, sanitized food-contact surfaces and utensils.
• (2) Raw fruits and vegetables are thoroughly washed with potable water before being cooked or served.

(f) Use of food.  Individual or family-style portions of food once served are not served again.  Wrapped food that remains properly stored and has not been unwrapped may be served again.

(g) Transporting food.  The requirements for storage, display, and general protection against contamination contained in this Section apply to all food that is transported from one location to another for service.

• (1) During transportation, potentially hazardous food is kept at 41 degrees F. or below or 140 degrees F. or above.
• (2) During transportation, all food is in covered containers or completely wrapped or packaged to protect it from contamination.

(h) Catering services.  When catering services are used:

• (1) meals are obtained from a food service establishment approved by the health department; and
• (2) procedures and equipment for transporting meals are approved by the health department.

(i) Personnel.  Personnel shall comply with the requirements contained in this subsection.

• (1) Health.  Individuals are prohibited from working in any capacity in any area of food service if infected with or a carrier of any disease in a communicable form or while afflicted with boils, infected wounds, sores, an acute respiratory infection, or diarrhea.
• (2) Hygiene.  All employees wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygienic practices while on duty.
• (A) Employees are required to thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work, during work as often as necessary to keep them clean, after handling raw food products, and after eating, drinking, using the toilet, or returning from other areas of the center.
• (B) Employees who prepare or serve ready-to-eat food wear commercial grade single-use gloves.
• (C) Employees are required to keep their fingernails clean and trimmed.

(j) Food equipment, utensils, and storage items.  All equipment and utensils are designed and constructed of safe, non-toxic materials and are smooth, non-absorbent, easily cleanable, durable, and in good repair.

• (1) All equipment is installed to facilitate cleaning of the equipment and adjacent areas.
• (2) Adequate food service utensils are provided to ensure complete food service for one meal for the licensed capacity of the center.
• (3) Tableware is washed, rinsed, and sanitized after each use.
• (4) To prevent cross-contamination, kitchenware, utensils, and food-contact surfaces of equipment are washed, rinsed, and sanitized after each use.
• (5) Cooking devices are cleaned as often as necessary and are free of encrusted grease deposits and other soils.
• (6) Non-food contact surfaces of all equipment, including tables, counters, and shelves, are cleaned as often as necessary to keep them free of accumulations of dust, dirt, food particles, and other debris.

(k) Cleaning and sanitizing equipment and utensils.  Equipment, utensils, and service items are maintained in a sanitary condition by use of one of the methods listed in this subsection.

• (1) Dishwashing machines. Commercial or domestic dishwashing machines are permitted if heat or chemical sanitizing cycles are properly installed and if operated in a manner that allows completion of a sanitizing cycle without opening the machine.  Adequacy of the sanitizing cycle is determined by the generally accepted test methods.
• (2) Manual cleaning.  Requirements for manual cleaning are in this paragraph.
• (A) If a three-compartment sink or automatic dishwasher is not available, a one or two-compartment, domestic-type sink may be used when additional vessels are provided to ensure the rinsing and sanitizing of all equipment, utensils and tableware.
• (B) Equipment, utensils, and tableware are washed, rinsed, and sanitized in the sequence listed in this subparagraph.
• (i) Sinks are cleaned prior to use.
• (ii) In the first compartment, items are thoroughly washed with an approved detergent in a solution that is kept clean.
• (iii) In the second compartment, equipment items are rinsed with clean water until they are free of detergent and abrasives.
• (iv) In the third compartment, items are sanitized.
• (C) Food-contact surfaces of all equipment and utensils are sanitized by immersion in a clean solution containing any chemical sanitizing agent, such as bleach, which has been demonstrated to the satisfaction of the health authority to be effective and non-toxic under use conditions.
• (D) All items are air-dried in a self-draining position before being stored.
• (3) Use of single-service articles.  Facilities which do not have adequate and effective facilities for cleaning and sanitizing utensils use single-service articles for both preparation and service.
• (A) Single-service articles are stored in closed cartons or containers which protect them from contamination.
• (B) Single-service articles are used only once.

(l) Storage area.  Storage areas meet the requirements contained in this subsection.

• (1) Adequate space is provided for the storage of sanitized equipment, utensils, and service items.
• (2) Items are stored above the floor in a clean, dry location to protect food-contact surfaces from splash, dust, and other contamination.
• (3) Only poisonous and toxic materials that are required to maintain sanitary conditions and for sanitation purposes are used or stored in the food preparation area.
• (4) Poisonous and toxic materials are identified and used only in a manner and under conditions that do not contaminate food or constitute a hazard.

(m) Food service hand-washing facilities.  Hand-washing facilities equipped with hot and cold running water with a mixed-valve faucet are provided in the food preparation area in any facility licensed after June 1, 1987.  When a center operates in housing which was originally designed as a family residence and was licensed prior to the effective date of these requirements, hand-washing facilities in a bathroom on the same floor as the kitchen are deemed convenient and adequate.

• (1) Cleansing soap or detergent and approved sanitary towels or other approved hand-drying devices are provided.
• (2) Facilities are kept clean and in good repair.
• (3) Food preparation and dishwashing sinks are not used for hand-washing purposes.

(n) Food preparation and service areas.  Food preparation and service areas meet the requirements listed in this subsection.

• (1) Floors.  The floor surface in all rooms or areas in which food is stored or prepared is of smooth, non-absorbent materials.
• (A) Unsealed concrete and carpet are not permitted.
• (B) Floors are constructed so that they are easily cleaned and are kept in good repair.
• (2) Walls and ceilings.  Walls and ceilings, in areas in which food is prepared or utensils or hands are washed, are kept in good repair, easily cleaned, and have washable surfaces up to the highest level reached by splash or spray.
• (3) Lighting.  The requirements addressing lighting are contained in this paragraph.
• (A) All areas in which food is prepared or stored, as well as hand-washing areas, toilet rooms, and garbage and rubbish storage areas, are well-lighted.
• (B) All lighting fixtures are shielded.
• (4) Ventilation.  Rooms are properly ventilated.
• (A) All rooms have sufficient ventilation to keep them free from heat, steam, vapors, obnoxious odors, smoke, and fumes.
• (B) Ventilation systems comply with applicable state and local fire prevention requirements and, when ventilated to the outside air, discharge in such a manner as to not create a nuisance.
• (5) Housekeeping.  All areas where food is prepared and served are kept clean, neat, and free from litter and rubbish.
• (A) Cleaning operations are conducted in a manner that minimizes contamination of food and food-contact surfaces.
• (B) Soiled linens, coats, and aprons are kept in containers until removed for laundering.
• (C) Live birds or animals are not allowed in any area used for food service operations.

(o) Construction and maintenance of physical facilities.  Construction and maintenance requirements are listed in this subsection.

• (1) Building.  Buildings used to house child care facilities are structurally sound.
• (A) Exterior and interior walls are maintained in sound condition, free of holes and peeling paper and paint.
• (B) Windows and doors are in good repair, free of broken glass or hazards.
• (C) Window and door screens, where required, effectively minimize the entry of insects.
• (D) Floors are cleanable and in good repair.
• (E) All uncovered floors, including concrete and wood floors, are sealed.
• (2) Premises.  The premises are maintained in accordance with the requirements listed in this paragraph.
• (A) The premises are free of harborage for insects, rodents, and other vermin.
• (B) Safe, effective measures are taken to minimize the presence of, and to protect against, the entry of vermin.
• (C) The premises are otherwise maintained free of hazards to children.
• (3) Water supply.  The water supply is adequate, of a safe, sanitary quality, and from an approved source.
• (A) When water is not from a public water supply, for example, well water, it meets local and state testing requirements.
• (B) All areas where food is prepared or equipment, utensils, or containers are washed have hot and cold water under pressure.
• (4) Sewage disposal.  All sewage, including mop water, is disposed of in a public sewage system or, in its absence, in a manner approved by the health authority.
• (5) Plumbing.  Plumbing is sized, installed, and maintained in a safe manner and in accordance with the Oklahoma Plumbing License Act.
• (A) Plumbing constructed after June 1, 1987 is installed in compliance with the currently adopted State Plumbing code or applicable local ordinances.
• (B) Any cross-connection between the potable water supply and any nonpotable or questionable water supply, or any source of pollution through which the potable water supply might become contaminated is prohibited.
• (6) Electrical.  The electrical distribution system is sized, installed, and maintained in a safe manner and in accordance with the Oklahoma Electrical Licensing Act.  Portions of the electrical system constructed, repaired, or replaced after June 1, 1987 are installed in compliance with the current National Electrical Code.
• (7) Garbage and rubbish disposal.  Prior to disposal, all garbage and rubbish containing food wastes or diapers are kept in leak-proof, non-absorbent containers and covered with tight-fitting lids when filled, stored, or not in continuous use.
• (A) The containers are adequate for the storage of all food waste and rubbish accumulating on the premises.
• (B) Each container is thoroughly cleaned each time it is emptied.
• (C) Garbage disposal units, if used, are of suitable construction and installed in compliance with state and local standards.
• (D) All garbage and rubbish are disposed of frequently and in a manner that prevents a nuisance.
• (E) All hazardous material is disposed of properly.