15a ncac 18a .3314       FOOD SERVICE EQUIPMENT AND UTENSIL STORAGE

(a)  Cleaned and sanitized equipment and utensils shall be handled in a way that protects the food-contact surfaces from contamination.  Spoons, knives, and forks shall be touched only by their handles.  Cups, glasses, bowls, plates, and similar items shall be handled without contact with inside surfaces or surfaces that contact the user's mouth.

(b)  Cleaned and sanitized utensils and equipment shall be stored above the floor in a clean, dry location in a way that protects them from dust, insects, drip, splash and other contamination and facilitates floor cleaning.  The food‑contact surfaces of fixed equipment shall also be protected from contamination.  Equipment and utensils shall not be placed under exposed sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law.

(c)  Single‑service articles shall be purchased only in clean containers, shall be stored in a clean, dry container until used, and shall be handled in accordance with the rules of this Section.

 

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

Eff. August 1, 2002.