15a ncac 18a .1323       FOOD PROTECTION

(a)  All food while being stored, prepared, transported, displayed, and served, shall be protected from contamination.  All perishable foods shall be stored at temperatures which will protect against spoilage.  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 serving. Potentially hazardous foods served shall be either consumed or discarded within two hours of being removed from temperature control.  Medications shall be stored in a manner which will not contaminate food or food products such as in separate covered containers or in separate refrigerators.

(b)  Conveniently located refrigeration units, hot food storage and display units and effective insulated units shall be provided as needed to assure the maintenance of all food at required temperatures during storage, preparation, display, service, and transportation.  Each refrigeration unit shall be provided with an indicating thermometer of such type and so situated that the thermometer can be easily read except that indicating thermometers shall not be required for food iced in coolers for transport.

(c)  Containers of food shall be stored above the floor, on clean racks, dollies, slatted shelves, or other clean surfaces in such a manner as to be protected from splash or other contamination.

(d)  No live animals shall be allowed in any room where food is prepared or stored.  Live animals shall be allowed in dining areas if their presence will not result in contamination of food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles in the following situations:

(1)           Fish or crustacea in aquariums or display tanks, or other animals in enclosed terrariums or glass enclosed aviaries;

(2)           Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas;

(3)           In areas that are not used for food preparation such as dining and sales areas, support animals such as guide dogs that are trained to assist an employee or other person who is handicapped, are controlled by the handicapped employee or person, and are not allowed to be on seats or tables; and

(4)           Pets in the common dining areas of group residences at times other than during meals if:

(A)          Effective partitioning or self-closing doors prevent pets from entering food storage and food preparation areas;

(B)          Condiments, equipment, and utensils are stored in enclosed cabinets or removed from the common dining areas when pets are present; and

(C)          Dining areas including tables, countertops, and similar surfaces are cleaned after all pets have left the area and before the next meal service.

 

History Note:        Authority G.S. 130A‑235;

Eff. February 1, 1976;

Readopted Eff. December 5, 1977;

Amended Eff. March 1, 2003 (see S.L. 2002-160); October 1, 1993; September 1, 1990.