Administrative Rules of Montana › Department 37 - PUBLIC HEALTH AND HUMAN SERVICES › Chapter 37.111 - PUBLIC ACCOMMODATIONS › Subchapter 37.111.3 - Bed and Breakfast Establishments › Rule 37.111.314 - FOOD STORAGE

Current through Register Vol. 13, July 5, 2024
(1) Food, whether
				raw or prepared, if removed from the container or package in which it was
				obtained, must be stored in a clean, covered container except during necessary
				periods of preparation or service. Container covers must be impervious and
				nonabsorbent, except that clean linens or napkins may be used for lining or
				covering bread or roll containers.
(2) Containers of food must 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.
(3) Food and containers of food may not be
				stored under exposed or unprotected sewer lines or water lines, except for
				automatic fire protection sprinkler heads that may be required by the fire
				authority. The storage of food in toilet rooms or entryways is
				prohibited.
(4) Food not subject to
				further washing or cooking before service must be stored in a way that protects
				it against cross contamination from food requiring washing or
				cooking.
(5) Packaged foods,
				including wrapped sandwiches, may not be stored in direct contact with water or
				undrained ice.
(6) 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
				must be stored in a container identifying the food by common name.
(7) Enough conveniently located refrigeration
				facilities or effectively insulated facilities must be provided to assure the
				maintenance of potentially hazardous food at required temperatures during
				storage. Each mechanically refrigerated facility storing potentially hazardous
				food must be provided with a numerically scaled temperature measuring device,
				accurate to ±3 ° F (±1.5 ° C) and must be located to
				measure the air temperature in the warmest part of the facility and must be
				located to be easily readable. Recording temperature measuring devices accurate
				to ±3 ° F (± 1.5 ° C), may be used in lieu of indicating
				temperature measuring devices.
(8)
				Potentially hazardous food requiring refrigeration after preparation shall be
				rapidly cooled utilizing such methods as shallow pans, agitation, quick
				chilling or water circulation external to the food container so that the
				cooling period and internal food temperature total no more than two hours with
				food cooled from 135°F (57.2°C) to below 70°F (21°C) or below
				and four hours with food cooled from 70°F (21°C) to 45°F (7°C)
				or less.
(9) Ice used as a medium
				for cooling stored food, food containers or food utensils must not be used for
				human consumption.
(10) The
				internal temperature throughout potentially hazardous foods requiring hot
				holding must be 135 ° F (57.2 ° C) unless maintained in accordance with
				(8).
(11) Guest food may be kept in
				the bed and breakfast establishment's refrigeration equipment, but must be
				segregated and labeled as not for sale or for use by the
				establishment.
Sec.
					 50-51-103
					 and
					 50-51-108,
					 MCA; IMP, Sec.
					 50-51-103,
					 MCA;