Cooking Competency
"Food establishment" means an operation where food is processed, packed, canned, preserved, or frozen .
Health Regulations - Food Establishments
Food handlers
Every person directly handling unwrapped or unprotected food shall keep clean and wear clean, light-colored, washable clothing while on duty. Adequate dressing space shall be provided apart from any room in which food may be opened to contamination. Toilet rooms are not considered adequate quarters to be used as dressing rooms. Such dressing space shall be kept clean at all times.
The use of tobacco is prohibited in any room where food is unwrapped or unprotected. Expectorating in any food establishment except in cuspidors or other provided containers is strictly prohibited.
Every person handling unwrapped or unprotected food shall before beginning work wash his hands with soap and water. This regulation is to be especially followed after use of a toilet. A copy of this regulation in whole or condensed part approved b y the board of health shall be posted in all toilet rooms.
No person shall sit or lounge or be permitted to sit, lounge, or lie upon any of the tables, shelves, boxes, or other equipment or accessories used in connection with the production, preparation, packing, storage, display, or sale of any food.
Lavatories and toilets
A proper number of toilets shall be provided for the employees. This number is to be determined from the number of employees and division of sex. At least one water closet and lavatory for every 15 employees shall be provided. In excess of 15 employees, there shall be a minimum of two toilet rooms, one of each sex.
In close proximity to the toilet there shall be a lavatory with an adequate supply of water. Soap (preferably a soap dispenser) and individual or single-use towels shall be provided.
Toilets shall be ventilated, and lavatories, seats, flushing systems, and bowls shall be kept in good repair.
Toilets and lavatories shall be kept
Health Regulations - Food Establishments
Food handlers
Every person directly handling unwrapped or unprotected food shall keep clean and wear clean, light-colored, washable clothing while on duty. Adequate dressing space shall be provided apart from any room in which food may be opened to contamination. Toilet rooms are not considered adequate quarters to be used as dressing rooms. Such dressing space shall be kept clean at all times.
The use of tobacco is prohibited in any room where food is unwrapped or unprotected. Expectorating in any food establishment except in cuspidors or other provided containers is strictly prohibited.
Every person handling unwrapped or unprotected food shall before beginning work wash his hands with soap and water. This regulation is to be especially followed after use of a toilet. A copy of this regulation in whole or condensed part approved b y the board of health shall be posted in all toilet rooms.
No person shall sit or lounge or be permitted to sit, lounge, or lie upon any of the tables, shelves, boxes, or other equipment or accessories used in connection with the production, preparation, packing, storage, display, or sale of any food.
Lavatories and toilets
A proper number of toilets shall be provided for the employees. This number is to be determined from the number of employees and division of sex. At least one water closet and lavatory for every 15 employees shall be provided. In excess of 15 employees, there shall be a minimum of two toilet rooms, one of each sex.
In close proximity to the toilet there shall be a lavatory with an adequate supply of water. Soap (preferably a soap dispenser) and individual or single-use towels shall be provided.
Toilets shall be ventilated, and lavatories, seats, flushing systems, and bowls shall be kept in good repair.
Toilets and lavatories shall be kept