Florida Administrative Code › 65 - DEPARTMENT OF CHILDREN AND FAMILIES › 65G - Agency for Persons with Disabilities › Chapter 65G-2 - LICENSURE OF RESIDENTIAL FACILITIES › Section 65G-2.017 - Health Safety Standards for Licensed Facilities

Current through Reg. 50, No. 138; July 16, 2024
(1) Food. Food received or used in licensed
				facilities shall be clean, wholesome, free from spoilage, adulteration and
				misbranding, and safe for human consumption. A violation of this provision
				shall constitute a Class II violation.
(a)
				Food while being transported, stored, prepared, displayed, or served within
				licensed facilities shall be protected from dust, flies, rodents or other
				vermin, toxic materials, unclean equipment and utensils, flooding, sewage,
				overhead leakage and all other sources of contamination. A violation of this
				paragraph shall constitute a Class II violation.
(b) Different types of raw animal products
				such as beef, fish, lamb, pork or poultry shall be separated during storage and
				processing by use of different containers, partitions, shelves, or by cleaning
				and sanitizing the equipment between product use. Raw food products shall be
				physically separated from ready-to-eat food products during display or storage
				by storing the raw products below ready-to-eat food products or using correct
				methods. A violation of this paragraph shall constitute a Class II
				violation.
(c) Potentially
				hazardous food shall be stored at such temperatures as will protect against
				spoilage. All potentially hazardous food shall be kept at safe temperatures,
				either below 41 degrees Fahrenheit or above 135 degrees Fahrenheit, except
				during necessary periods of preparation and service. "Potentially hazardous
				food" means food which requries refrigeration or freezing to prevent spoilage
				while it is in storage. A violation of this paragraph shall constitute a Class
				II violation.
(d) Potentially
				hazardous foods which are to be served without further cooking (ready to eat
				foods) and will require refrigeration, shall not be allowed to remain between
				41 degrees and 135 degrees Fahrenhiet for a period in excess of four hours. A
				violation of this paragraph shall constitute a Class II violation.
(e) Frozen potentially hazardous food shall
				be thawed in refrigerated units at a temperature not to exceed 41 degrees
				Fahrenheit, or under cold potable running water, or in a microwave if it will
				be cooked immediately upon thawing; or as part of the cooking process. A
				violation of this paragraph shall constitute a Class III violation.
(f) Food, whether raw or prepared, if removed
				from the container or package in which it was obtained, shall be stored in a
				clean covered and labeled container except during necessary periods of
				preparation or service. Container covers shall be impervious and nonabsorbent.
				A violation of this paragraph shall constitute a Class II violation.
(g) Food not subject to further washing or
				cooking (ready to eat) before serving shall be stored in a way that protects it
				against cross contamination from food requiring washing or cooking. Packaged
				food shall not be stored in contact with water or undrained ice. A violation of
				this paragraph shall constitute a Class II violation.
(h) Food shall be stored a minimum of 6
				inches above the floor, on clean shelves, racks, dollies or other clean
				surfaces in such a manner as to be protected from splash and other
				contamination. Food must be stored in a manner which permits free air
				circulation in and around food. A violation of this paragraph shall constitute
				a Class II violation.
(i) Prior to
				the food being placed into the freezer, the container must be clearly marked to
				indicate the date of freezing. Food must be date marked if not consumed upon
				initial preparation and held for more than 24 hours. Potentially hazardous
				foods shall be kept for no more than seven days after its initial cooking. A
				violation of this paragraph shall constitute a Class III violation.
(j) Potentially hazardous food must be stored
				in a refrigerator or freezer as appropriate upon being received in order to
				maintain correct temperatures. A violation of this paragraph shall constitute a
				Class III violation.
(k) Hot food
				shall be cooled within 4 hours to 41 degrees Fahrenheit or below. A violation
				of this paragraph shall constitute a Class III violation.