15a ncac 18a .3622       FOOD PROTECTION

(a)  In Resident Camps, all unwrapped or unenclosed food and drink on display shall be protected in such manner that the direct line from the customer's mouth to the food shall be intercepted by glass or similar shields and shall be otherwise protected from public handling or other contamination, except that hand openings may be permitted on counter fronts.  A continually staffed beverage station is not required to provide glass or similar shields for beverages, ice and beverage garnishes.  Contaminated beverages, ice or beverage garnishes shall be removed from the beverage station.  This requires counter protector installations for all cafeteria counters, salad bars and similar type service to prevent contamination by customers' coughing and sneezing.  Nothing in this Rule shall require food kept in enclosed cases to be wrapped or covered as long as effective measures are taken to prevent contamination in multi-level shelving units.

(b)  Consumer self-service is permitted only under the following conditions:

(1)           Buffet-style service. Protective shields, equivalent to counter protectors, are provided to intercept contamination.

(2)           Consumer self-service.  When customers are allowed to return to a self-service area, clean and sanitized tableware other than flatware, beverage cups and glasses, shall be made available for each return trip.  Written notice shall be provided informing customers that clean tableware needs to be used for return trips.

(3)           Family-style service.  In resident camps featuring this style of service, patrons elect to participate in the family dining-table type of service.  Ordinary serving dishes and utensils are acceptable.

(4)           Private events.  When service is provided for a club, organization or private individual at a planned event from which the public is excluded:

(A)          potentially hazardous foods shall be replaced at least every two hours;

(B)          food containers shall be arranged conveniently so consumers' clothing does not come in contact with food;

(C)          dispensing utensils shall be in the food with their handles at least two inches above the top of the food and the container;

(D)          at the conclusion of the event, food that has not been consumed, shall be discarded; and

(E)           protective shields are not required for buffet-style service.

(c)  Foods, except raw vegetables that are to be cooked, shall be kept under cover when not in the process of preparation and serving.  Foods shall not be stored on the floor, or in direct contact with shelves and racks of cold storage boxes, or permitted to come in contact with dirty clothes, newspapers, pasteboard, previously-used paper or other contaminated surfaces.  If open dishes and pans containing food are stacked, food shall be protected with wax paper, foil or plastic food film.  Food transported to a camp shall not be accepted unless wrapped, boxed or covered to prevent contamination and maintained at temperatures required in Rule .3626 of this Section.  Food and drink shall not be served to the general public in the kitchen.

(d)  Containers for onions, slaw, mustard and other condiments not kept in accordance with the requirements of Paragraph (a) of this Rule shall have covers and be kept covered when not in use.  Sugar shall be dispensed with either pour-type dispensers or individual packages.  Staff shall avoid unnecessary handling of food in the process of serving.

(e)  Dustless methods of floor cleaning shall be used and all except emergency floor cleaning shall be done during those periods when the least amount of food and drink is exposed, such as after closing, or between meals.

(f)  Foods shall not be stored under exposed sewer lines.

(g)  Dry beans, grits, flour, sugar and similar food products shall be stored in approved, covered containers, or glass jars and labeled accordingly.

 

History Note:        Authority G.S. 130A-235; 130A-248;

Eff. October 1, 2007.