Article 99Supplement v1, p. 99

COMMERCIAL LAWS SUPPLEMENT

d.

Cans containing refuse shall be tightly covered at all

times, except during actual use in food-handling areas.

e.

Holding bins may likewise be used, provided they are

constructed of impervious, readily-cleaned materials, and

fitted with tight-fitting covers.

f. Where refuse cans are used, a space separate from the

food-handling spaces and adjacent to the refuse-can

storage space shall be provided for cleaning them. This

space

shall

be

equipped

with

scrubbing-brushes,

cleansing agents, steam or hot water under pressure, and

a hose fitted with adjustable nozzle.

SECTION 23. Equipment and Utensils . —

a.

They shall be so designed, fabricated and installed so

that cleaning is easy and they do not pose health hazards.

b.

Lead-soldered containers and cadium-lined piping

and fixtures shall not be used.

c.

Surfaces that come into contact with food or drinks

shall be constructed of materials that are impervious,

corrosion-resistant, non-toxic, easily cleanable, durable

and resistant to chipping.

d. Sliding doors on cabinets shall be easily cleanable and

removable. Runners shall be allotted at the ends to

permit removal of dust and debris. The bottom shelves of

open-based

fixtures

shall

be

removable

to facilitate

inspection, cleaning and maintenance.

SECTION 24. Washing of Utensils . —

a.

They shall be scraped and pre-rinsed to remove food

articles.

b.

They shall be thoroughly cleansed in warm water at

120ºF (49ºC) with soap or detergent.

c.

If running water is not used, the wash-water shall be

changed frequently.

SECTION 25. Bactericidal Treatment . —

Eating

and

drinking

utensils

and

equipment,

after

thoroughly cleaned, shall be subjected to one of the

following bactericidal treatments:

a. Immersion for at least half a minute in clean hot water

at a temperature of at least 170ºF (77ºC);

b.

Immersion for at least one minute in a lukewarm

chlorine solution 50 ppm;

c.

Exposure in a steam cabinet at a temperature of at

least 170ºF (77ºC) for at least 15 minutes at a temperature

of 200ºF (90ºC) for at least 5 minutes;

d.

Exposure

in

an

oven

or

hot-air

cabinet

at

a

temperature of at least 180ºF (82ºC) for at least 20

minutes; or

e.

Any other method approved by the local health

authority.

SECTION 26. Handling of Washed Utensils . —

a.

Washed utensils shall be allowed to drain dry in wire

racks without use of drying cloths, or shall be stored in a

self-draining position to permit ready air-drying.

b. The drying cloth on which to store dishes and utensils

temporarily after bactericidal treatment should be clean

and changed frequently.

SECTION 27. Storage of Washed Utensils . —

a.

They shall be stored in a clean and dry place

adequately protected against vermin and other sources

of contamination.

b. Cups, bowls, and glasses, shall be inverted for storage.

c.

When not stored in closed cupboards or lockers,

utensils and containers shall be covered or inverted

whenever practicable. Utensils shall not be stored on the

bottom shelves of open cabinets below the working top

level.

d.

Racks, trays and shelves shall be made of materials

that

are

impervious,

corrosion-resistant,

non-toxic,

smooth, durable and resistant to chipping.

e. Drawers shall be made of the same materials and kept

clean. Felt-line drawers are not acceptable, but the use of

clean

and

removable

towels

for

lining

drawers

is

acceptable.

SECTION 28. Dry Storage of Non-Perishable Foods . —

Non-perishable foods shall be stored in the following

manner:

a.

Designated spaces, lockers, cupboards, racks, shelves

and containers shall be used for storage.

b.

All spaces, lockers and cupboard shall be constructed

of

materials

of

the

same

quality

as

used

for

food-preparation and food-serving operations. Containers

shall be made of metal fitted with tight covers.

c. The recommended temperature range for dry stores is

50-60ºC (10-15ºC) except where dry foods for immediate

use are stored in the preparation and servicing spaces.

SECTION 29. Refrigerated Storage of Perishable Foods . —

Perishable foods shall be stored in the following manner:

a. They shall be kept at or below 45ºF (7ºC) except during

preparation or when held for immediate serving after

preparation.

b.

When such foods are to be stored for extended

periods, a temperature of 40ºF (40ºC) is recommended.

c. Fruits and vegetables shall be stored in cool rooms.

d.

Recommended temperatures for perishable food

storage are:

1) Frozen foods; not more than 10ºF (2ºC)

2) Meat and fish: 32-38ºF (0-3ºC)

3) Milk and milk products: 40-45ºF (5-7ºC)

4) Fruits and vegetables: 44-50ºF (7-10ºC)

e. All refrigerating compartments and refrigerators must

be kept clean, in good repair and free from odours. They

shall be provided with thermometers with scale divisions

not larger than 2ºF (1ºC). Sufficient shelving shall be

provided to prevent stocking and to permit adequate

ventilation and cleaning.

SECTION 30. Food Servicing Operations . —

These operations should be in accordance with the

following requirements:

a.

Hand contacts with food or drink shall be avoided;

fingers shall not be used to serve butter, ice, or similar

items of food. Sugar shall be served in covered dispensers

or containers, or in packages wrapped for single service.

b.

The surfaces of containers and utensils, including

glasses and tablewares, which come in contact with food

and drink shall not be handled.

c.

Disposable

cups,

plates,

spoons

and

other

single-service containers and utensils shall be purchased

in sanitary cartons and stored in a clean, dry place until

used. These articles shall be so handled on removal from

the carton that the hand does not touch the surface

which will be in contact with food or drink.

d.

Clean cloths, napkins, spoons, towels, and other cloth

equipment shall be stored in clean places designated

specifically

for them. Soiled linens, including towels,

aprons, and coats, shall be stored in a closed bin or locker,

suitably marked.

e.

Spoons,

spatulas,

dippers

and

scoops

used

intermittently for dispensing frozen desserts shall be kept

in running water or in water maintained at 170ºF (77ºC)

and frequently changed, or they may be washed and

stored

in

a

dry

place

after

each

use.

Constant-temperature bottles and other containers used

for potable water and other beverages shall be kept clean

and given effective bactericidal treatment before and

after subsequent use.

SECTION 31. Evaluation of Food Establishment . — It shall

be the duty of the Provincial, Municipal or City Health

Officer to cause an inspection and evaluation of every

© Compiled by RGL

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