reglab/statecodes huggingface dataset:
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-24 - "Sealed" defined

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 24.
"Sealed" means free of cracks or other openings that permit
				  the entry or passage of moisture.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-25 - "Single-service articles" defined

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 25.
"Single-service articles" means cups, containers, lids,
				  closures, plates, knives, forks, spoons, stirrers, paddles, straws, napkins,
				  wrapping materials, toothpicks, and similar articles intended for one (1) time,
				  one (1) person use.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-26 - "Tableware" defined

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 26.
"Tableware" means multiuse eating and drinking utensils.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-27 - "Utensils" defined

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 27.
"Utensils" means any implement used in the storage,
				  preparation, transportation, or service of food.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-28 - Food supplies

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 28.
(a) Food
				shall be in sound condition, free from spoilage, filth, or other contamination
				and shall be safe for human consumption. Food shall be obtained from sources
				that comply with requirements of IC 16-1-28
[IC 16-1 was repealed by
				P.L. 2-1993, SECTION 209, effective July 1, 1993.]
and IC
				16-1-29
[IC 16-1 was repealed by P.L. 2-1993, SECTION 209, effective
				July 1, 1993.]
relating to food and food labeling. The use of food in
				hermetically sealed containers that was not prepared in a food processing
				establishment is prohibited except those jams and jellies which are not
				potentially hazardous foods.
(b)
				Fluid milk and fluid milk products used or served shall be pasteurized and
				shall meet the Grade A quality standards as established by law. Dry milk and
				dry milk products shall be made from pasteurized milk products.
(c) Only clean whole eggs, with shells intact
				and without cracks or checks, or pasteurized liquid, frozen, or dry eggs or
				pasteurized dry egg products shall be used, except that hard boiled, peeled
				eggs, commercially prepared and packaged, may be used.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-29 - Food protection

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 29.
(a) At all
				times, including while being stored, prepared, displayed, served, or
				transported, food shall be protected from potential contamination, including
				dust, insects, rodents, unclean equipment and utensils, unnecessary handling,
				coughs, and sneezes, flooding, drainage, and overhead leakage or overhead
				drippage from condensation. The temperature of potentially hazardous food shall
				be at or below forty-five degrees Fahrenheit (45°F) or at or above one
				hundred forty degrees Fahrenheit (140°F) at all times, except as otherwise
				provided in this rule.
(b) The
				person in charge of a bed and breakfast establishment that is affected by a
				fire, flood, extended power outage, or a similar significant occurrence that
				creates a reasonable probability that food in the establishment may have been
				contaminated, or that the temperature level of food which is in a potentially
				hazardous form may have caused that food to have become hazardous to health,
				shall take action necessary to protect the public health, and shall promptly
				notify the department and the local board of the emergency.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-30 - Food storage

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 30.
(a) Food,
				whether raw or prepared, if removed from the container or package in which it
				was obtained, shall be stored in a clean, covered container except during
				necessary periods of preparation or service. Container covers shall be
				impervious and nonabsorbent.
(b)
				Containers of food shall be stored above the floor in a manner that protects
				the food from splash and other contamination, and that permits easy cleaning of
				the storage area.
(c) Food and
				containers of food shall not be stored under exposed or unprotected sewers or
				waterlines, except for automatic fire protection sprinkler heads that may be
				required by law. The storage of food in toilet rooms or vestibules is
				prohibited.
(d) Food not subject to
				further washing or cooking before serving shall be stored in a way that
				protects it against cross-contamination from food requiring washing or
				cooking.
(e) Packaged food shall
				not be stored in contact with water or undrained ice. Wrapped sandwiches shall
				not be stored in direct contact with ice.
(f) Unless its identity is unmistakable, bulk
				food, such as cooking oil, syrup, salt, sugar, or flour, not stored in the
				product container or package in which it was obtained, shall be stored in a
				container identifying the food by common name.
(g) Enough conveniently located refrigeration
				facilities or effectively insulated facilities shall be provided to assure the
				maintenance of potentially hazardous food at required temperatures during
				storage.
(h) Each mechanically
				refrigerated facility storing potentially hazardous food shall be provided with
				a numerically scaled indicating thermometer or recording thermometer, accurate
				to plus or minus three degrees Fahrenheit (±3 °F), which is:
(1) located to measure the air temperature in
				the warmest part of the facility; and
(2) located to be easily readable.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-31 - Food preparation

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 31.
(a) Food
				shall be prepared with the least possible manual contact, with suitable
				utensils and on surfaces that prior to use have been cleaned, rinsed, and
				sanitized to prevent cross-contamination.
(b) Raw fruits and raw vegetables shall be
				thoroughly washed with potable water before being cooked or served.
(c) Potentially hazardous foods being
				processed shall be cooked to heat all parts of the food to a temperature of at
				least one hundred forty degrees Fahrenheit (140°F), except that:
(1) poultry, poultry stuffings, stuffed
				meats, and stuffings containing meat shall be cooked to heat all parts of the
				food to at least one hundred sixty-five degrees Fahrenheit (165°F) with no
				interruption of the cooking process; and
(2) pork and pork products shall be cooked to
				heat all parts of the food to at least one hundred fifty degrees Fahrenheit
				(150°F), or, if cooked in a microwave oven, to at least one hundred seventy
				degrees Fahrenheit (170°F).
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-32 - Food display and service

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 32.
(a) Intact
				shell eggs shall be displayed at an ambient temperature of forty-five degrees
				Fahrenheit (45°F) or below. Other potentially hazardous food shall be kept
				at an internal temperature of forty-five degrees Fahrenheit (45 °F) or
				below or at an internal temperature of one hundred forty degrees Fahrenheit
				(140°F) or above during display and service, except that rare roast beef
				shall be held for service at a temperature of at least one hundred thirty
				degrees Fahrenheit (130°F).
(b)
				Ice for consumer use shall be dispensed only by employees with scoops, tongs,
				or other ice dispensing utensils or through automatic self-service, ice
				dispensing equipment. Ice dispensing utensils shall be stored on a clean
				surface or in the ice with the dispensing utensil's handle extended out of the
				ice. Between uses, ice transfer receptacles shall be stored in a way that
				protects them from contamination. Ice storage bins shall be drained through an
				air gap or an air break.
(c) To
				avoid unnecessary manual contact with food, suitable dispensing utensils shall
				be used by employees or provided to consumers who serve themselves.
(d) Once served to a consumer, portions of
				leftover food shall not be served again except that packaged food, other than
				potentially hazardous food, that is still packaged and is still in sound
				condition, may be re-served.
(e)
				Food on display shall be protected from consumer contamination by the use of
				packaging or by the use of easily cleanable counter, serving line or salad bar
				protector devices, display cases, or by other effective means. Enough hot or
				cold food facilities shall be available to maintain the required temperature of
				potentially hazardous food on display.
(f) Reuse of soiled tableware by self-service
				consumers returning to the service area for additional food is prohibited.
				Beverage cups and glasses are exempt from this requirement.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-33 - Personnel

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 33.
(a) No
				person who has a communicable or infectious disease such as an open wound, an
				acute respiratory infection, or vomiting or diarrhea caused by an infection,
				shall work in a bed and breakfast establishment in any capacity in which
				epidemiological evidence indicates the person may spread the disease.
(b) Employees shall thoroughly wash their
				hands and the exposed portions of their arms with soap and warm water before
				starting work, during work, as often as is necessary to keep them clean, and
				after smoking, eating, drinking, or using the toilet. Employees shall keep
				their fingernails clean and trimmed.
(c) The outer clothing of all employees shall
				be clean.
(d) Employees shall
				consume food only in areas that will not result in contamination of other food,
				equipment, utensils, or other items needing protection.
(e) Employees shall not use tobacco in any
				form while engaged in food preparation or service, nor while in areas used for
				equipment or utensil washing or for food preparation. Employees shall use
				tobacco only in designated areas.
(f) Employees shall maintain a high degree of
				personal cleanliness and shall conform to good hygienic practices during all
				working periods in the bed and breakfast establishment.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-34 - Equipment, utensils; materials

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 34.
(a)
				Multiuse equipment and utensils shall be:
(1)
				constructed and repaired with safe materials, including finishing
				materials;
(2) corrosion-resistant
				and nonabsorbent; and
(3) smooth,
				easily cleanable, and durable under conditions of normal use.
Single-service articles shall be made from clean, sanitary,
				  safe materials. Equipment, utensils, and single-service articles shall not
				  impart odors, color, or taste, nor contribute to the contamination of
				  food.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-35 - Equipment, utensils; design and fabrication

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 35.
(a) All
				equipment and utensils, including plasticware, shall be designed and fabricated
				for durability under conditions of normal use and shall be resistant to
				denting, buckling, pitting, chipping, and crazing.
(b) Food contact surfaces shall be easily
				cleanable, smooth, and free of breaks, open seams, cracks, chips, pits, and
				similar imperfections. Cast iron may be used as a food contact surface only if
				the surface is heated, such as in grills, griddle tops, and skillets.
(c) Indicating thermometers required for
				immersion into food or cooking media shall be of metal stem-type construction,
				numerically scaled, and accurate to plus or minus two degrees Fahrenheit
				(±2°F).
(d) Surfaces of
				equipment not intended for contact with food, but which are exposed to splash
				or food debris or which otherwise require frequent cleaning, shall be designed
				and fabricated to be smooth, washable, and readily accessible for cleaning, and
				shall be of such materials and in such repair as to be easily maintained in a
				clean and sanitary condition.
(e)
				Ventilation hoods and devices shall be designed to prevent grease or
				condensation from collecting on walls and ceilings, and from dripping into food
				or onto food contact surfaces. Filters or other grease extracting equipment
				shall be readily removable for cleaning and replacement if not designed to be
				cleaned in place.
(f) Equipment
				that was installed in a bed and breakfast establishment prior to the effective
				date of this rule and does not fully meet all of the design and fabrication
				requirements of this section, shall be deemed acceptable in that establishment
				if it is in good repair, capable of being maintained in a sanitary condition,
				and the food contact surfaces are nontoxic. Replacement equipment and new
				equipment acquired after the effective date of this rule shall meet the
				requirements of this rule.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-36 - Equipment, utensils; installation and location

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 36.
(a)
				Equipment, including ice makers and ice storage equipment, shall not be located
				under exposed or unprotected sewers or waterlines, open stairwells, or other
				sources of contamination. This requirement does not apply to automatic fire
				protection sprinkler heads.
(b)
				Equipment shall be installed in a manner which will facilitate the cleaning of
				the equipment and adjacent areas.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-37 - Equipment, utensils; cleaning and sanitizing

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 37.
(a)
				Tableware shall be washed, rinsed, and sanitized after each use.
(b) To prevent cross-contamination,
				kitchenware and food contact surfaces of equipment shall be washed, rinsed, and
				sanitized after each use and following any interruption of operations during
				which time contamination may have occurred.
(c) Where equipment and utensils are used for
				the preparation of potentially hazardous foods, the food contact surfaces of
				equipment and utensils shall be washed, rinsed, and sanitized.
(d) The food contact surfaces of all cooking
				equipment shall be kept free of encrusted grease deposits and other accumulated
				soil.
(e) Nonfood contact surfaces
				of equipment shall be cleaned as often as is necessary to keep the equipment
				free of accumulation of dust, dirt, food particles, and other debris.
(f) Cloths used for wiping food spills on
				tableware, such as plates or bowls being served to the consumer, shall be
				clean, dry, and used for no other purpose.
(g) For manual washing, rinsing, and
				sanitizing of utensils and equipment, a sink with not fewer than two (2)
				compartments shall be provided and used. Sink compartments shall be large
				enough to permit the accommodation of the equipment and utensils, and each
				compartment of the sink shall be supplied with hot and cold potable, running
				water. Fixed equipment and utensils and equipment too large to be cleaned in
				sink compartments shall be washed and sanitized manually.
(h) A method for the proper handling of
				soiled utensils prior to washing, and for cleaned utensils following
				sanitizing, shall be provided and located so as not to interfere with the
				proper use of the dishwashing facilities.
(i) Equipment and utensils shall be
				preflushed or prescraped and, when necessary, presoaked to remove food
				particles and soil.
(j) Sinks shall
				be cleaned prior to use.
(k) Except
				for fixed equipment and utensils too large to be cleaned in sink compartments,
				manual washing, rinsing, and sanitizing shall be conducted in the following
				sequence for three (3) compartment sinks:
(1)
				Equipment and utensils shall be thoroughly washed in the first compartment with
				a hot detergent solution that is kept clean.
(2) Equipment and utensils shall be rinsed
				free of detergent and abrasives with clean water in the second
				compartment.
(3) Equipment and
				utensils shall be sanitized in the third compartment according to one (1) of
				the methods included in subsection (m)(1) through (m)(5).
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-38 - Equipment, utensils; storage and handling

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 38.
(a) Cleaned
				and sanitized equipment and utensils shall be handled in a way that protects
				them from contamination. Spoons, knives, and forks shall be touched only by
				their handles. Cups, glasses, bowls, plates, and similar items shall be handled
				without contact with inside surfaces or surfaces that contact the user's
				mouth.
(b) Cleaned and sanitized
				utensils and equipment shall be stored above the floor in a clean, dry location
				in a way that protects them from contamination by splash, dust, and other
				means. The food contact surfaces of fixed equipment shall also be protected
				from contamination. Equipment and utensils shall not be placed under exposed
				sewers or waterlines, except for automatic fire protection sprinkler
				heads.
(c) Utensils shall be air
				dried before being stored or shall be stored in a self-draining
				position.
(d) Single-service
				articles shall be stored above the floor in closed cartons or containers which
				protect them from contamination and shall not be placed under exposed sewers or
				waterlines, except for automatic fire protection sprinkler heads.
(e) Single-service articles shall be handled
				and dispensed in a manner that prevents contamination of surfaces which may
				come in contact with food or with the mouth of the user.
(f) The storage of food equipment, utensils,
				or single-service articles in toilet rooms or vestibules is prohibited.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-40 - Sewage disposal

Current through July 10, 2024
Authority: IC 16-19-3-4; IC 16-41-31-5
Affected: IC 16-41-31
Sec. 40.
(a) A water
				carriage system of collecting sewage shall be used. A bed and breakfast
				establishment shall dispose of sewage through the use of a public sewerage
				system if the sewerage system is available within a reasonable distance from
				the bed and breakfast establishment.
(b) If a public sewerage system is not
				available, all components of the sewage disposal collection and disposal system
				serving a bed and breakfast establishment with six (6) or fewer bedrooms shall
				be located in accordance with the provisions of 410 IAC 6-8.1-37(a).
(c) If a public sewerage system is not
				available, all components of the sewage disposal collection and disposal system
				serving a bed and breakfast establishment with more than six (6) bedrooms shall
				be located in accordance with the provisions of 410 IAC 6-10 or applicable
				rules of the water pollution control board.
(d) A sewage disposal system for a bed and
				breakfast establishment may not be constructed or altered until the following
				has been accomplished:
(1) Plans for
				construction or alteration of the septic tank soil absorption system for a bed
				and breakfast establishment with six (6) or fewer guest bedrooms have been
				forwarded to and approved by the local board in accordance with provisions of
				410 IAC 6-8.1-33.
(2) Plans for
				construction or alteration of the septic tank soil absorption system for a bed
				and breakfast establishment with more than six (6) guest bedrooms have been
				forwarded to and approved by the department's division of sanitary engineering
				in accordance with the provisions of 410 IAC 6-10-5.
(3) Plans for construction or alteration of
				any sewage disposal system other than a septic tank soil absorption system have
				been forwarded to and approved by the commissioner of the department of
				environmental management under rules adopted by the water pollution control
				board.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-41 - Plumbing

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 41.
(a)
				Plumbing shall be sized, installed, and maintained in accordance with 675 IAC
				16. There shall be no cross-connection between the potable water supply and any
				nonpotable or questionable water supply nor any source of pollution through
				which the potable water supply might become contaminated.
(b) A nonpotable water system is permitted
				only for purposes such as air conditioning and fire protection and only if the
				system is installed according to law, and the nonpotable water does not
				contact, directly or indirectly, food, potable water, equipment that contacts
				food, or utensils. The piping of any nonpotable water system shall be durably
				identified so that it is readily distinguishable from piping that carries
				potable water.
(c) The potable
				water system shall be installed to preclude the possibility of backflow.
				Devices shall be installed to protect against backflow and back siphonage at
				all fixtures and equipment where an air gap at least twice the diameter of the
				water supply inlet is not provided between the water supply inlet and the
				fixture's flood level rim. A hose shall not be attached to a faucet unless a
				backflow prevention device is installed.
(d) If used, grease traps shall be located to
				be easily accessible for cleaning.
(e) Drains shall be constructed in accordance
				with 675 IAC 16.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-42 - Toilet facilities

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 42.
(a) Toilet
				facilities shall be installed in accordance with 675 IAC 16, shall be
				conveniently located, and shall be accessible to employees at all
				times.
(b) Toilets and urinals
				shall be designed to be easily cleanable.
(c) Toilet rooms shall be completely enclosed
				and shall have tight fitting, solid doors, which shall be closed except during
				cleaning or maintenance.
(d) Toilet
				fixtures shall be kept clean and in good repair. A supply of toilet tissue
				shall be provided at each toilet at all times. Easily cleanable receptacles
				shall be provided for waste materials.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-43 - Lavatory facilities

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 43.
(a)
				Lavatories shall be located to permit convenient use by all employees in food
				preparation areas and utensil washing areas.
(b) Lavatories shall be accessible to
				employees at all times.
(c)
				Lavatories shall also be located in or immediately adjacent to toilet rooms or
				vestibules. Sinks used for food preparation or for washing equipment shall not
				be used for handwashing.
(d) Each
				lavatory shall be provided with hot and cold water tempered by means of a
				mixing valve or combination faucet. Any self-closing, slow-closing, or metering
				faucet used shall be designed to provide a flow of water for at least fifteen
				(15) seconds without the need to reactivate the faucet. Steam mixing valves are
				prohibited.
(e) A supply of hand
				cleansing soap or detergent shall be available at each lavatory. A supply of
				sanitary towels or a hand drying device providing heated air shall be
				conveniently located near each lavatory. Common towels are prohibited. If
				disposable towels are used, easily cleanable waste receptacles shall be
				conveniently located near the handwashing facilities.
(f) Lavatories, soap dispensers, hand drying
				devices, and all related fixtures shall be kept clean and in good
				repair.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-44 - Solid waste collection and disposal

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 44.
(a) Solid
				waste shall be kept in durable, easily cleanable, insect-proof, and
				rodent-proof containers that do not leak and do not absorb liquids. Plastic
				bags and wet-strength paper bags may be used to line these containers, and they
				may be used for storage inside the food service establishment.
(b) Containers used in food preparation and
				utensil washing areas shall be kept covered after they are filled.
(c) Containers stored outside the
				establishment, and dumpsters, compactors, and compactor systems shall be easily
				cleanable, shall be provided with tight fitting lids, doors, or covers, and
				shall be kept covered when not in actual use. In containers designed with
				drains, drain plugs shall be in place at all times, except during
				cleaning.
(d) There shall be a
				sufficient number of containers to hold all the solid waste that
				accumulates.
(e) Soiled containers
				shall be cleaned at a frequency to prevent insect and rodent attraction. Each
				container shall be thoroughly cleaned on the inside and outside in a way that
				does not contaminate food, equipment, utensils, or food preparation areas.
				Suitable facilities, including hot water and detergent or steam, shall be
				provided and used for washing containers. Liquid waste from compacting or
				cleaning operations shall be disposed of as sewage.
(f) Solid waste on the premises shall be
				stored in a manner to make it inaccessible to insects and rodents. Outside
				storage of unprotected plastic bags or wet-strength paper bags or baled units
				containing solid waste is prohibited. Cardboard or other packaging material not
				containing solid waste need not be stored in covered containers.
(g) Solid waste shall be disposed of often
				enough to prevent the development of odor and the attraction of insects and
				rodents.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-45 - Insect and rodent control

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 45.
(a)
				Effective measures intended to minimize the presence of rodents, flies,
				cockroaches, and other insects on the premises shall be utilized. The premises
				shall be kept in such condition as to prevent the harborage or feeding of
				insects or rodents.
(b) Openings to
				the outside shall be effectively protected against the entrance of rodents.
				Outside openings shall be protected against the entrance of insects by tight
				fitting, self-closing doors, closed windows, screening, controlled air
				currents, or other means. Screen doors shall be self-closing, and screens for
				windows, doors, skylights, transoms, intake and exhaust air ducts, and other
				openings to the outside shall be tight fitting and free of breaks. Screening
				material shall not be less than sixteen (16) mesh to the inch.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-46 - Floors

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 46.
(a) Floors
				and floor coverings of all food preparation, food storage, and utensil washing
				areas shall be constructed of a smooth durable material and shall be maintained
				in good repair.
(b) Carpeting, if
				used as floor covering, shall be of closely woven construction, properly
				installed, easily cleanable, and maintained in good repair.
(c) Mats and duckboards shall be of
				nonabsorbent, grease-resistant materials and of such size, design, and
				construction as to facilitate their being easily cleaned.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-47 - Walls and ceilings

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 47.
(a) Walls
				and ceilings, including doors, windows, skylights, and similar closures, shall
				be maintained in good repair.
(b)
				The walls, including nonsupporting partitions, wall coverings, and ceilings of
				food preparation areas, equipment washing areas, and utensil washing areas,
				shall be easily cleanable.
(c)
				Studs, joints, and rafters shall not be exposed in food preparation areas,
				equipment washing areas, utensil washing areas, toilet rooms, and vestibules.
				If exposed in other rooms or areas, they shall be finished to provide an easily
				cleanable surface.
(d) Exposed
				utility service lines and pipes shall be installed in a way that does not
				obstruct or prevent cleaning of the walls and ceilings.
(e) Light fixtures, vent covers, wall mounted
				fans, decorative materials, and similar equipment attached to walls and
				ceilings shall be easily cleanable and shall be maintained in good
				repair.
(f) Wall and ceiling
				covering materials shall be attached and sealed so as to be easily
				cleanable.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-48 - Cleaning physical facilities

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 48.
(a)
				Cleaning of floors and walls, except emergency cleaning of floors, shall be
				done during periods when the least amount of food is exposed. Floors, mats,
				duckboards, walls, ceilings, and attached equipment and decorative materials
				shall be kept clean.
(b) In new or
				extensively remodeled establishments, at least one (1) utility sink shall be
				provided and used for the cleaning of mops and similar wet floor cleaning tools
				and for the disposal of mop water or similar liquid wastes. The use of
				lavatories, utensil washing or equipment washing, or food preparation sinks for
				this purpose is prohibited.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-49 - Lighting

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 49.
(a)
				Artificial light sources shall be installed to provide at least twenty (20)
				foot-candles of light on all food preparation surfaces and at equipment or
				utensil washing work levels.
(b)
				Artificial light sources shall be installed to provide, at a distance of thirty
				(30) inches from the floor, at least ten (10) foot-candles of light in all
				other areas. This shall also include dining areas during cleaning
				operations.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-50 - Ventilation

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 50.
All rooms shall have sufficient ventilation to keep them
				  free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke,
				  and fumes. Ventilation systems shall be installed and operated in accordance
				  with 675 IAC 18, and, when vented to the outside, shall not create an
				  unsightly, harmful, or unlawful discharge.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-51 - Poisonous or toxic materials

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-31
Sec. 51.
(a) There
				shall be present in bed and breakfast establishments only those poisonous or
				toxic materials necessary for maintaining the establishment, cleaning and
				sanitizing equipment and utensils, and controlling insects and
				rodents.
(b) Containers of
				poisonous or toxic materials shall be prominently and distinctly labeled
				according to law for easy identification of contents.
(c) Poisonous or toxic materials consist of
				the following categories:
(1) Insecticides
				and rodenticides.
(2) Detergents,
				sanitizers, and related cleaning or drying agents, and caustics, acids,
				polishes, and other chemicals.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-52 - Premises

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-30; IC 16-41-31
Sec. 52.
(a) Bed and
				breakfast establishments and all parts of property used in connection with
				their operations shall be kept clean and free of litter.
(b) Clean, laundered bed sheets and
				pillowcases shall be provided on each bed and shall be replaced by clean,
				freshly laundered sheets and pillowcases after the departure of each guest or
				lodger and prior to occupancy by the next guest.
(c) Clean clothes and linens shall be stored
				in a clean place and protected from contamination until used.
(d) Soiled clothes and linens shall be stored
				in nonabsorbent containers or washable laundry bags until removed for
				laundering.
(e) Maintenance and
				cleaning tools such as brooms, mops, vacuum cleaners, and similar equipment
				shall be maintained and stored in a way that does not contaminate food,
				utensils, equipment, or linens and shall be stored in an orderly manner for the
				cleaning of that storage location.
(f) Live animals, including birds and
				turtles, shall be excluded from within the food service, preparation, and food
				storage areas. This exclusion does not apply to edible fish, crustacea,
				shellfish, or to fish in aquariums. Patrol dogs accompanying security or police
				officers, or guide dogs accompanying blind persons, partially blind persons,
				physically disabled persons, guide dog trainers, or persons with impaired
				hearing shall be permitted in dining areas.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-53 - Occupancy register

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-29; IC 16-41-31
Sec. 53.
(a) The
				operator of each bed and breakfast establishment shall keep a register, entry
				book, or card filing system containing the names and addresses, including the
				street number, town or city, and state, of every individual occupying the
				premises or any part thereof, and the dates and time when occupied.
(b) The register, entry book, or card filing
				system shall be kept open for inspection by the department, local board, or any
				law enforcement officer. It shall be maintained for every calendar year and may
				not be discarded or destroyed until the expiration of one (1) year after the
				calendar year for which it was maintained.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 15.5 - Sanitation of Bed and Breakfast Establishments › Section 15.5-54 - Fresh bedding

Current through July 10, 2024
Authority: IC
				  16-19-3-4;
				  IC
				  16-41-31-5
Affected: IC 16-41-29; IC 16-41-31
Sec. 54.
An owner, lessee, superintendent, or manager of a bed and
				  breakfast establishment who furnishes beds and bedding for guests or lodgers
				  shall provide each bed with the following:
(1) Undersheets sufficiently large to cover
				completely the mattress on each bed.
(2) Top sheets that are not less than
				ninety-nine (99) inches long and eighty-one (81) inches wide that may be folded
				over the blankets or other bed covering not less than two (2) feet.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-1 - Applicability

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 1.
The definitions in this rule apply throughout this
				  rule.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-2 - "Acid foods" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 2.
"Acid foods" means foods that have a natural pH of 4.6 or
				  below.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-3 - "Acidified foods" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 3.
(a)
				"Acidified foods" means low-acid foods to which acid or acid food is added;
				these foods include, but are not limited to:
(1) beans;
(2) cucumbers;
(3) cabbage;
(4) artichokes;
(5) cauliflower;
(6) puddings;
(7) peppers;
(8) tropical fruits; and
(9) fish;
singly or in any combination. They have a water activity
				  (aw) greater than eighty-five hundredths (0.85) and have
				  a finished equilibrium pH of 4.6 or below. These foods may be called pickled,
				  such as "pickled cauliflower".
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-4 - "Adequate" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 4.
"Adequate" means that which is needed to accomplish the
				  intended purpose in keeping with good public health practice.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-5 - "Adulterated" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42
Sec. 5.
"Adulterated" has the meaning set forth under IC 16-42-1
				  through IC 16-42-4.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-6 - "Allergen" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 6.
"Allergen" means foods that are commonly known to cause
				  serious allergenic responses, including, but not limited to, the
				  following:
(1) Milk.
(2) Eggs.
(3) Fish.
(4) Crustacea.
(5) Mollusks.
(6) Tree nuts.
(7) Wheat.
(8) Legumes, particularly peanuts and
				soybeans.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-7 - "Batter" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 7.
"Batter" means a semifluid substance, usually composed of
				  flour and other ingredients, into which principal components of food are dipped
				  or with which they are coated, or which may be used directly to form bakery
				  foods.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-8 - "Blanching" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 8.
"Blanching", except for tree nuts and peanuts, means a
				  prepackaging heat treatment of foodstuffs for a sufficient time and at a
				  sufficient temperature to partially or completely inactivate the naturally
				  occurring enzymes and to affect other physical or biochemical changes in the
				  food.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-9 - "Bottled drinking water" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 9.
"Bottled drinking water" means water that is sealed in
				  bottles, packages, or other containers and offered for sale for human
				  consumption, including bottled mineral water.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-10 - "CFR" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 10.
"CFR" means the Code of Federal Regulations.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-11 - "CIP system" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 11.
"CIP" means cleaned in place by the circulation or flowing
				  by mechanical means through a piping system of a detergent solution, water
				  rinse, and sanitizing solution onto or over equipment surfaces that require
				  cleaning. The term does not include the cleaning of equipment, such as band
				  saws, slicers, or mixers that are subjected to in-place manual cleaning without
				  the use of a CIP system.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-12 - "Critical control point" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 12.
"Critical control point" means a point or procedure in a
				  specific food process where loss of control may result in an unacceptable
				  health risk.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-13 - "Department" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 13.
"Department" means the Indiana department of health00 or its
				  authorized representative.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-14 - "Drinking water" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 14.
"Drinking water" means water that meets the requirements of
				  327 IAC 8. The term is traditionally known as potable water. The term includes
				  water, except where the term used connotes that the water is not potable, such
				  as boiler water, mop water, wastewater, and nondrinking water.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-15 - "Food" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 15.
"Food" means the following:
(1) All articles used for food, drink,
				confectionery, or condiment whether simple, mixed, or compound.
(2) All substances or ingredients used in the
				preparation of the items described in subdivision (1).
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-16 - "Food-contact surface" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 16.
"Food-contact surface" means a surface of equipment or a
				  utensil:
(1) with which food normally
				comes into contact; or
(2) from
				which food may drain, drip, or splash into a food, or onto a surface normally
				in contact with food.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-17 - "Food employee" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 17.
"Food employee" means an individual working with food, food
				  equipment or utensils, or food-contact surfaces.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 21 - Wholesale Food Establishment Sanitation Requirements › Section 21-18 - "HACCP plan" defined

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 18.
"HACCP plan" means a written document that delineates the
				  formal procedures for following the Hazard Analysis Critical Control Point
				  principles developed by the National Advisory Committee on Microbiological
				  Criteria for Foods.