North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .3600 - RULES GOVERNING THE SANITATION OF RESIDENT CAMPS › Section 18A .3619 - FIELD SANITATION

Current through Register Vol. 39, No. 2, July 15, 2024
Resident camps may conduct cookouts, overnight trips or
					 similar primitive camping activities provided field sanitation standards are
					 maintained in accordance with the provisions of the rules of this Section.
					 Written procedures regarding field sanitation standards shall be posted or made
					 readily available for inspection by the Department. The resident camp shall
					 ensure the approved procedures are being practiced, utilized and maintained.
					 Field sanitation requirements for resident camps are as follows:
(1) Off-Site Food: Storage, Preparation and
				  Cooking shall meet the following requirements:
(a) Temperature control, food preparation and
				  food protection methods shall be implemented to ensure all potentially
				  hazardous foods stored and prepared for off-site cooking maintain temperatures
				  of 45 degrees F (7 degrees C) or less or 135 degrees F (57 degrees C) or higher
				  and are protected from contamination. Written procedures describing the
				  specific off-site cooking activity and the proposed temperature control methods
				  shall be submitted to the Department for approval. Any proposed changes to
				  current procedures shall be submitted to the Department for approval. Specific
				  approvals shall remain valid so long as the activity remains part of the camp
				  program unless the Department determines that procedures are not being
				  maintained in accordance with the approval. Where potentially hazardous foods
				  are prepared off-site, written procedures shall also include methods to prevent
				  cross contamination. For the purpose of off-site food storage, coolers with ice
				  or ice packs are an approved method of temperature control. Off-site
				  potentially hazardous foods once cooked shall be consumed within two hours or
				  discarded. Poultry stuffings, stuffed meats and stuffings containing meat shall
				  not be used.
(b) Potentially
				  hazardous foods shall be thawed as follows:
(i) in cold holding units at a temperature
				  not to exceed 45 degrees F (7 degrees C);
(ii) under potable running water of a
				  temperature of 70 degrees F (21 degrees C), or below, with sufficient water
				  velocity to agitate and float off loose food particles into the overflow;
				  or
(iii) as a part of the cooking
				  process.
(c) Potentially
				  hazardous foods requiring cooking shall be cooked to heat all parts of the food
				  to a temperature of at least 145 degrees F (63 degrees C) except as follows:
(i) poultry shall be cooked to at least 165
				  degrees F (74 degrees C) with no interruption of the cooking process;
(ii) pork and any food containing pork shall
				  be cooked to heat all parts of the food to at least 150 degrees F (66 degrees
				  C);
(iii) ground meat food products
				  shall be cooked to an internal temperature of at least 155 degrees F (68
				  degrees C);
(iv) roast beef shall
				  be cooked to an internal temperature of at least 130 degrees F (54 degrees C);
				  and
(v) beef steak shall be cooked
				  to a temperature of 130 degrees F (54 degrees C) unless otherwise ordered by
				  the immediate consumer.
(d) Liquid eggs, uncooked frozen dry eggs and
				  egg products shall be cooked before consumption. This Sub-item does not apply
				  to pasteurized products.
(e) A
				  metal stem-type food thermometer accurate to 2 degrees F (1 degree C) shall be
				  available to check potentially hazardous food temperatures.