Connecticut Administrative Code › Title 22 - Agriculture. Domestic Animals › 17a - Living Quarters of Agricultural Workers and Migratory Farm Workers › Section 22-17a-6 - Kitchen and mess hall or dining room for workers

Current through July 10, 2024
(a) The
			 kitchen and dining room shall be separated from sleeping quarters and toilet
			 rooms. Walls, floors and ceilings shall be in good repair and so constructed as
			 to permit reasonable ease in cleaning. Walls and ceilings shall be painted a
			 light color. The kitchen and dining room shall be adequately equipped for the
			 preparation and serving of food to the number of people involved.
(b) Adequate refrigeration shall be provided
			 and all refrigerators or ice chests shall be maintained in good order and kept
			 in a clean condition. Refrigeration temperatures should be kept below 50°F.
			 Adequate, ventilated and vermin-proof food storage space shall be provided. All
			 food shall be stored at least eighteen inches above the floor.
(c) Dishes, knives, forks and other utensils
			 shall be of nontarnishable materials and shall be kept in good condition.
			 Cracked and chipped dishes shall be discarded. All eating and cooking utensils
			 shall be protected from flies, vermin and dust.
(d) A scullery sink or other satisfactory
			 means, together with ample facilities for furnishing hot water, shall be
			 provided for washing kitchen utensils and dishes. (A three compartment sink is
			 recommended.) All glasses, cups, knives, forks, spoons and dishes shall be
			 thoroughly washed after each use by cleaning with hot water and soap and
			 disinfected by a bactericidal process approved by the local director of
			 health.* All multi-use utensils used in the preparation or serving of food and
			 drink shall be thoroughly cleaned and effectively subjected to an approved
			 bactericidal process immediately following the day's operation. After
			 cleansing, all equipment shall be stored in such a manner as not to become
			 contaminated before being used.
*See Reg. 22-17a-7.
(e) Stoves, work tables, shelves and
			 accessories in adequate number shall be provided. Ample dish and food storage
			 space shall be provided for the number of people to be accommodated.
(f) Tables, chairs or benches, sinks,
			 counters, preparation and/or serving tables, cabinets and shelves shall be kept
			 clean. Cutting boards shall be provided. Dining tables and counters shall be
			 covered with solid top nonabsorbent, easily washed material.
(g) All windows, doors and exterior openings
			 in kitchen and eating quarters shall be completely screened with sixteen mesh
			 wire screening on frames. All doors shall be self-closing.
(h) Provision shall be made for collecting
			 garbage in an adequate number of covered fly-tight metal containers and
			 disposing of the same at least every two days. Disposal may be by burial not
			 nearer than one hundred feet from the kitchen or water supply, or by hauling
			 away and otherwise disposing of the same so as not to create a nuisance. All
			 garbage cans shall be thoroughly cleaned after each time they are emptied.
			 Garbage cans shall be stored either on concrete platforms, at least eight
			 inches above the ground and with footings around the entire edge at least
			 eighteen inches deep or on platforms eighteen inches above the ground and open
			 underneath for raking.
(See Reg. 19-13-B58.)