Compilation of Rules and Regulations of the State of Georgia › Department 511 - RULES OF GEORGIA DEPARTMENT OF PUBLIC HEALTH › Chapter 511-6 - FOOD AND LODGING ESTABLISHMENTS › Subject 511-6-2 - TOURIST ACCOMMODATIONS › Rule 511-6-2-.19 - Food Service Options

Current through Rules and Regulations filed through June 27, 2024
(1)
				Food Service Establishment. All food service facilities except for bed and
				breakfast inns shall comply with provisions of O.C.G.A. Chapter 26-2. Art. 13
				and the rules, regulations and standards adopted thereunder. Bed and breakfast
				inns, and tourist accommodations without a foodservice permit, shall instead
				comply with this Rule.
(2)
				Continental Breakfast. A tourist accommodation without a food service permit
				may serve a continental breakfast as defined in DPH Rule
				 511-6-2-.03(d);
				foods not requiring preparation and cooking; potentially hazardous foods
				commercially prepared and packaged in single-servings; non potentially
				hazardous foods commercially prepared and packaged and served from the original
				container or an approved dispenser such as bagels or bread that may require
				only reheating or toasting by tourists, if the conditions of subsections 2(a)
				through (j) are met. All food items on display must be protected from
				contamination. Food shall be safe for human consumption, and obtained from
				sources that comply with applicable laws.
(a)
				A minimum two-compartment sink, large enough to fully immerse the largest
				utensil used and a refrigerator which can maintain food temperatures at or
				below 41°F (5°C) shall be required. The need for a refrigerator may be waived
				if no potentially hazardous foods are served.
(b) Condiments containing potentially
				hazardous ingredients and milk must be stored in a refrigerator, except for
				individual, single-service coffee creamers that are non-dairy, and individual,
				single-service, ultra high pasteurized coffee creamers that are labeled by the
				manufacturer as not requiring refrigeration.
(c) A thermometer, accurate to (+2ºF (±1ºC)
				shall be provided in the refrigerator and located to be easily
				readable.
(d) Only single service
				disposable plates, cups and utensils shall be used in a continental breakfast
				operation. However, a facility may use multi-use utensils and/or a mechanical
				bulk juice dispenser, if the operator provides warewashing equipment to wash,
				rinse and sanitize all multi-use utensils. At minimum, the operator shall
				install a three compartment sink large enough to fully immerse the largest
				utensil used and provide adequate space to air-dry and store the
				utensils.
(e) Ice used for keeping
				displayed foods cold must be constantly drained and cannot be used in
				beverages. If ice is needed for beverages, it must be dispensed from self
				service machines or presented in cups pre-filled by the management. Pre-filling
				shall be done only with the use of an approved ice scoop.
(f) If ready-to-eat, whole raw, uncut, fruits
				are included within continental breakfast menus, then adequate protective
				display equipment such as sneeze guard shielding or other protective display
				equipment must be provided to protect these food items from contamination from
				the tourist. In addition, self-service utensils, such as tongs and/or
				single-service articles, such as sanitary deli paper, must be provided to
				protect ready-to-eat, whole raw, uncut, fruits from potential contamination
				from consumer self-service.
(g) In
				all newly constructed, remodeled, or renovated establishments serving
				continental breakfasts, an employee handsink equipped with hot and cold water
				under pressure and maintained with a supply of dispensed soap and paper towels
				must be provided for hand washing. The handsink shall be located inside the
				physical facility where the continental breakfast food handling and warewashing
				operations are conducted. The water at this hand washing sink must be tempered
				by a mixing faucet.
(h) In all
				newly constructed, remodeled or renovated establishments serving continental
				breakfasts, the physical facilities for food storage, food transfer and
				equipment warewashing shall comply with the following criteria:
1. Physical facilities must be physically and
				functionally separate from those associated with laundry, janitorial, living
				and or sleeping activities and associated storage facilities;
2. Floors, floor coverings, walls, wall
				coverings, and ceilings, with the exception of a ceiling in a non perishable
				food storage and seating area, shall be designed, constructed, and installed so
				they are smooth and easily cleanable;
3. Studs, joists, and rafters may not be
				exposed within physical facilities, except as listed in (h) 2. and
4. Physical facilities shall be so designed
				and constructed so as to exclude the presence of vermin.
5. All equipment, food, and supplies must be
				kept at least six inches off of the floor.
(i) Any preparation beyond the limitations of
				a continental breakfast requires a food service permit.