Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 385 - SUPPORTIVE RESIDENCES LICENSING CODE › Section 385.2350 - Food Service Sanitation

Current through Register Vol. 48, No. 28, July 12, 2024
a) Food
			 shall be free from spoilage, filth, and other contamination, and shall be safe
			 for human consumption. Food must be prepared in an inspected food service
			 establishment.
b) Food must be
			 protected from potential contamination while being stored, prepared, served, or
			 transported. Potentially hazardous foods shall be maintained at 45° F. or
			 below or 140° F. or above. (Refer to Section
			 750.10
			 of the Food Service Sanitation Code (77 Ill. Adm. Code 750) for a definition of
			 potentially hazardous foods.)
c)
			 Adequate refrigeration facilities and hot food storage facilities shall be
			 provided to assure the maintenance of food at the required temperature during
			 storage.
d) No person shall work in
			 food service while infected with a disease in a communicable form that can be
			 transmitted by foods, or who is a carrier of organisms that cause such a
			 disease, or while afflicted with a boil or infected wound, or an acute
			 respiratory infection.
e) Staff
			 shall thoroughly wash their hands with soap and warm water before starting
			 work, during work as often as necessary to keep them clean, and after smoking,
			 eating, drinking, or using the toilet. Staff shall not use tobacco in any form
			 while engaged in food preparation or service nor while in any equipment or
			 utensil washing or food preparation area.
f) Food contact surfaces shall be easily
			 cleanable, smooth, free of breaks, open seams, cracks, chips, pits, and similar
			 imperfections, and free of difficult to clean internal corners and crevices.
			 Non-food contact surfaces of equipment shall be designed and fabricated to be
			 smooth, washable, free of unnecessary ledges, projections, or crevices, and
			 shall be of such material and in such repair as to be easily maintained in a
			 clean, sanitary condition. Food contact and non-food contact surfaces shall be
			 maintained in a clean condition.
g)
			 Equipment and utensils shall be washed, rinsed, and sanitized after each use.
			 For manual cleaning and sanitizing, items will be washed in a hot detergent
			 solution, rinsed with clear water, and sanitized by one of the following
			 methods:
1) immersion for at least one-half
			 minute in clean, hot water of at least 170° F.;
2) immersion for at least one minute in a
			 clean solution of at least 50 parts per million of available chlorine as a
			 hypochlorite and having a temperature of at least 75° F.;
3) immersion for at least one minute in a
			 clean solution containing at least 12.5 parts per million of available iodine
			 and having a ph not higher than 5.0 and a temperature of at least 75° F.;
			 or
4) immersion in a clean solution
			 containing any other chemical sanitizing agent allowed under
			 21 CFR
			 178.1010 (1990, no further editions or
			 amendments included) that will provide the equivalent bactericidal effect of a
			 solution containing at least 50 parts per million of available chlorine as a
			 hypochlorite and having a temperature of at least 75° F. for one
			 minute.