Compilation of Rules and Regulations of the State of Georgia › Department 591 - RULES OF BRIGHT FROM THE START GEORGIA DEPARTMENT OF EARLY CARE AND LEARNING › Chapter 591-1 › Subject 591-1-1 - CHILD CARE LEARNING CENTERS › Rule 591-1-1-.18 - Kitchen Operations

Current through Rules and Regulations filed through June 27, 2024
(1) Food. Food shall be in sound condition,
				free from spoilage and contamination and safe for human consumption. Eggs,
				pork, pork products, poultry and fish shall be thoroughly cooked. All raw
				fruits and vegetables shall be washed thoroughly before being cooked or served.
				Foods not subject to further washing or cooking before serving shall be stored
				in such a manner as to be protected against contamination. Meats, poultry,
				fish, dairy products and processed foods shall have been inspected under an
				official regulatory program. Hot foods shall be maintained at a temperature of
				one hundred forty (140) degrees Fahrenheit or above except during serving. Food
				and drinks shall be prepared as close to serving time as possible to protect
				children and Personnel from foodborne illness.
(2) Food Preparation Areas. Each Center shall
				have a designated space for food preparation separate from rooms used by
				children and in an area not used for diaper changing. The area shall be kept
				clean and free of accumulation of dust, dirt, food particles and grease
				deposits. Food preparation surface areas shall be nonporous with no unsealed
				cracks or seams.
(3) Ventilation
				shall be provided either by mechanical or natural means so as to provide fresh
				air and control of unpleasant odors in the food preparation area.
(4) Kitchen lights shall be
				shielded.
(5) Refrigeration. All
				perishable and potentially hazardous foods shall be refrigerated at a
				temperature of forty (40) degrees Fahrenheit or below and served promptly after
				cooking. Freezer temperature shall be maintained at zero (0) degrees Fahrenheit
				or below.
(6) Dishwashing.
				Non-disposable dishes, glasses and silverware shall be properly cleaned by
				pre-rinsing, or scraping, washing, sanitizing and air drying. A three (3)
				compartment sink or a dishwasher with a sani-cycle or capability of maintaining
				a rinse water temperature of a minimum of one hundred fifty (150) degrees
				Fahrenheit and a two (2) compartment sink shall be available. Dishes, glasses
				and silverware shall be rinsed in the approved dishwasher or rinsed in a
				chemical sanitizer and air dried.
(7) Storage Areas. Each Center shall have a
				designated space for storage of food and kitchen items. The area shall be kept
				clean and free of accumulation of dust, dirt, food particles and grease
				deposits.
(8) Containers of food
				shall be stored above the floor on clean surfaces protected from splash and
				other contamination. Containers for food storage other than the original
				container or package in which the food was obtained, shall be impervious and
				non-absorbent, have tight-fitting lids or covers and labeled as to
				contents.
(9) Cleaning materials
				shall be stored separately from food.
(10) Garbage. Garbage shall be stored in
				trash containers with lids. Containers shall be emptied and cleaned as needed.
				Acceptable facilities, including water and detergent or steam, shall be
				provided and used for cleaning containers. Areas around outside containers
				shall be kept clean.
(11) Hygiene.
				Kitchen Staff shall wash their hands and arms thoroughly with liquid soap and
				warm running water before starting food service work and shall wash hands
				during work hours as often as may be necessary to remove soil and contamination
				as well as after visiting the toilet room.
(12) Exclusion of Children. Children shall
				not be permitted in the kitchen except as part of a planned, supervised
				learning experience.
O.C.G.A. §
											20-1A-1 et
				 seq.