(a) General.  Programs providing food service shall meet the requirements contained in this Section  [see also 340:110-3-49.4].

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

(b) Food supplies. The program shall comply with the requirements regarding food supplies contained in (1)-(5) of this subsection.

• (1) Food sources.  All food shall be from sources approved or considered satisfactory by the health authority and shall be in sound condition, free from spoilage, contamination, filth, adulteration, misbranding, and safe for human consumption.
• (2) Home-canned/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.  The program:
• (A) shall use only Grade A pasteurized fluid milk and fluid milk products for drinking;
• (B) shall use pasteurized dry milk or evaporated milk for cooking purposes only;
• (C) shall store milk and milk products at 45 degrees F. or below;
• (D) shall store milk in the original carton;
• (E) may place milk from the original container in approved pitchers for serving. However, milk removed from the original container shall not be returned to the original container or stored for later use.
• (4) Meat, poultry and fish.  Meat, poultry and fish shall be obtained from approved sources and shall have been inspected as applicable by appropriate governmental authorities.
• (5) Ice.  Ice used for any purpose shall be made from water which comes from an approved source and shall be used only if it has been manufactured, stored, transported and handled in a sanitary manner.

(c) Potentially hazardous foods.  Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees F. However, the requirements contained in (1)-(5) of this subsection also shall be met.

• (1) Ground beef.  Ground beef shall be thoroughly cooked to at least 155 degrees F. until the juice is clear and the meat is no longer pink.
• (2) Poultry, stuffed meats and stuffings.  Poultry, poultry stuffings, stuffed meats and stuffings containing meat shall be cooked to heat all parts of the food to at least 165 degrees F. with no interruption of the cooking process;
• (3) Pork.  Pork and any food containing pork shall be cooked to heat all parts of the food to at least 150 degrees F.
• (4) Egg products.  Only clean, whole-shell eggs without cracks, which meet applicable grade standards and are held at 45 degrees F. during storage, are permitted.
• (A) Raw unpasteurized eggs shall not be used in uncooked food, e.g., ice cream, egg nog.
• (B) Raw eggs which have been shelled shall not be held in excess of four hours.
• (5) Reheating foods.  Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly throughout to 165 degrees F. or higher before being served.

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

• (1) Medicines and other hazardous items shall be stored in a manner which prevents contamination of food.
• (2) Refrigeration units and insulated facilities needed to assure maintenance of all food at 45 degrees F. or below, except during preparation and service, shall be provided.
• (3) A thermometer shall be provided in a conspicuous place in each refrigerator or freezer.
• (4) All perishable foods (fruits and vegetables) shall be stored at temperatures that will protect them against spoilage.
• (5) All potentially hazardous food shall be maintained at safe temperatures (45 degrees F. or below or 140 degrees F. or above) except during necessary periods of preparation and service.
• (6) Damaged or unlabeled cans shall not be used.
• (7) Frozen food shall be kept at 10 degrees F. or below except when being thawed at refrigerator temperature of 45 degrees F. or under cool, potable running water (70 degrees F. or below).
• (8) Containers of food shall be stored off the floor on clean surfaces in such a manner as to be protected from splash and other contamination.

(e) Food preparation.  Food shall be prepared with a minimum of manual contact on food-contact surfaces and with utensils which are clean and have been sanitized.

• (1) Each time 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 shall begin with food-contact surfaces and utensils which are clean and have been sanitized.
• (2) Raw fruits and vegetables shall be thoroughly washed with potable water before being cooked or served.

(f) Use of food.  Individual or family-style portions of food once served shall not be served again. However, wrapped food which 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 shall apply to the transporting of all food from one location to another for service.

• (1) All potentially hazardous food shall be kept at 45 degrees F. or below or 140 degrees F. or above during transportation.
• (2) During transportation of food, all food shall be in covered containers or completely wrapped or packaged as to be protected from contamination.

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

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

(i) Personnel. Personnel shall comply with the requirements contained in paragraphs (1) - (2) of this subsection.

• (1) Health.  Persons shall not work in any capacity in any area of food service while infected with or a carrier of any disease in a communicable form or while afflicted with boils, infected wounds, sores, acute respiratory infection or diarrhea.
• (2) Hygiene.  All employees shall wear clean outer garments, maintain a high degree of personal cleanliness and conform to hygienic practices while on duty.
• (A) Employees shall 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 facility.
• (B) Employees shall keep their fingernails clean and trimmed.

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

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

(k) Cleaning and sanitizing equipment and utensils. Equipment, utensils and service items shall be maintained in a sanitary condition, using one of the methods listed in (1)-(3) of this subsection.

• (1) Dishwashing machines. Commercial or domestic dishwashing machines are acceptable with heat or chemical sanitizing cycles when properly installed and operated in a manner that allows completion of a sanitizing cycle without opening the machine. Adequacy of the sanitizing cycle shall be determined by the generally accepted test methods.
• (2) Manual cleaning.  Programs shall comply with the requirements for manual cleaning in (A) - (D) of 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, suitable to ensure the rinsing and sanitizing of all equipment, utensils and tableware, are provided.
• (B) Manual washing, rinsing and sanitizing shall be conducted in the sequence listed in (i) - (iv) of this subparagraph.
• (i) Sinks shall be cleaned prior to use.
• (ii) In the first compartment equipment and utensils shall be thoroughly washed with an approved detergent in a solution that is kept clean.
• (iii) In the second compartment, equipment shall be rinsed with clean water until utensils are free of detergent and abrasives.
• (iv) In the third compartment, equipment and utensils shall be sanitized.
• (C) Food-contact surfaces of all equipment and utensils shall be 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 shall then be air-dried in a self-draining position before being stored.
• (3) Use of single-service articles.  Programs which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles for both preparation and service.
• (A) Single-service articles shall be stored in closed cartons or containers which protect them from contamination.
• (B) Single-service articles shall be used only once.

(l) Storage area.  Storage areas shall meet the requirements contained in (1) - (3) of this subsection.

• (1) Adequate space shall be:
• (A) provided for the storage of sanitized equipment, utensils and service items; and
• (B) storage space shall be above the floor in a clean, dry location so that food contact surfaces are protected from splash, dust and other contamination.
• (2) Only such poisonous and toxic materials as are required to maintain sanitary conditions and for sanitization purposes may be used or stored in the food preparation area.
• (3) Poisonous and toxic materials shall be identified and used only in such manner and under such conditions as will not contaminate food or constitute a hazard.

(m) Food service handwashing facilities.  Handwashing facilities equipped with hot and cold running water with a mixed valve faucet shall be provided in the food preparation area in any facility licensed after June 1, 1987. However, when a program operates in housing which was originally designed as a family residence, handwashing facilities in a bathroom on the same floor as the kitchen shall be deemed convenient and adequate.

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

(n) Food preparation and service areas.  For preparation and service areas shall meet the requirements listed in (1) - (5) of this subsection.

• (1) Floors.  The floor surface in all rooms or areas in which food is stored or prepared shall be of smooth, nonabsorbent materials.
• (A) Unsealed concrete and carpet are not permitted.
• (B) Floors shall be so constructed as to be easily cleanable and kept in good repair.
• (2) Walls and ceilings.  Walls and ceilings, in areas in which food is prepared or utensils or hands are washed, shall be kept in good repair, be easily cleanable and have washable surfaces up to the highest level reached by splash or spray.
• (3) Lighting.  The requirements addressing lighting contained in (A) - (B) of this paragraph shall be met.
• (A) All areas in which food is prepared or stored, as well as hand-washing areas, toilet rooms and garbage and rubbish storage areas, shall be well-lighted.
• (B) All lighting fixtures shall be shielded.
• (4) Ventilation.  Rooms shall be properly ventilated.
• (A) All rooms shall have sufficient ventilation to keep them free from heat, steam, vapors, obnoxious odors, smoke and fumes.
• (B) Ventilation systems shall comply with applicable state and local fire prevention requirements and shall, 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 shall be kept clean, neat and free from litter and rubbish.
• (A) Cleaning operations shall be conducted in such a manner as to minimize contamination of food and food contact surfaces.
• (B) Soiled linens, coats and aprons shall be kept in containers 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.  The facility shall meet the construction and maintenance requirements listed in this subsection.

• (1) Buildings.  Buildings used to house part-day programs shall be structurally sound.
• (A) Exterior and interior walls shall be maintained in sound condition, free of holes, peeling paper and paint.
• (B) Windows and doors shall be maintained in good repair, free of broken glass and/or hazards.
• (C) Window and door screens, where required, shall be maintained to effectively minimize the entry of insects.
• (D) Floors shall be cleanable and in good repair. All uncovered floors shall be sealed, including concrete and wood floors.
• (E) All uncovered floors shall be sealed including concrete and wood floors.
• (2) Premises.  The program shall ensure proper maintenance of the premises.
• (A) The premises shall be maintained free of harborage for insects, rodents and other vermin.
• (B) Safe, effective measures shall be taken to minimize the presence of and to protect against the entry of vermin.
• (C) The premises shall otherwise be maintained free of hazards to children.
• (3) Water Supply.  The water supply shall be adequate, of a safe, sanitary quality and from an approved source.
• (A) When not on a public water supply, i.e., well water, water shall meet local and state testing requirements.
• (B) Hot and cold running water under pressure shall be provided in all areas where food is prepared or equipment, utensils or containers are washed.
• (4) Sewage disposal.  All sewage, including mop water, shall be disposed of in a public sewage system, or in its absence, in a manner approved by the health authority.
• (5) Plumbing.  Plumbing shall be sized, installed and maintained in a safe manner and in accordance with the Oklahoma Plumbing License Act.
• (A) Plumbing constructed after June 1, 1987 shall be installed in compliance with the Building Officials and Code Administrators Plumbing code or applicable local ordinance.
• (B) There shall be no 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.
• (6) Electrical.  The electrical distribution system shall be 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 shall be installed in compliance with the current National Electrical Code.
• (7) Garbage and rubbish disposal.  All garbage and rubbish containing food wastes and/or diapers shall, prior to disposal, be kept in leakproof, non-absorbent containers and covered with tight-fitting lids when filled, stored or not in continuous use.
• (A) The containers shall be adequate for the storage of all food waste and rubbish accumulating on the premises.
• (B) Each container shall be thoroughly cleaned each time it is emptied.
• (C) Garbage disposals, if used, shall be of suitable construction and installed in compliance with state and local standards.
• (D) All garbage and rubbish shall be disposed of frequently and in such a manner as to prevent a nuisance.
• (E) All hazardous material shall be disposed of properly.