New Mexico Administrative Code › Title 8 - SOCIAL SERVICES › Chapter 321 - SPECIALIZED BEHAVIORAL HEALTH SERVICES › Part 11 - CRISIS TRIAGE CENTERS › Section 8.321.11.62 - FOOD SERVICE

Current through Register Vol. 35, No. 13, July 16, 2024
Requirements of Section 8.321.11.62 NMAC apply to facilities
				  providing a residential treatment program.
A. The CTC shall have either contracted food
				preparation or prepare food on site.
B. A CTC that contracts food preparation
				shall have a dietary or a kitchen area adequate to meet food service needs and
				arranged and equipped for the refrigeration, storage, preparation, and serving
				of food, dish and utensil cleaning and refuse storage and removal.
C. Dietary areas consisting of a food warming
				and refrigeration area shall comply with the local health or food handling
				codes. Food preparation space shall be arranged for the separation of functions
				and shall be located to permit efficient services to residents and shall not be
				used for non-dietary functions.
D.
				A CTC that provides onsite food preparation shall comply with the New Mexico
				environment department food preparation regulations.
E. A CTC with a kitchen area, whether used
				for on-site food preparation or not, must adhere to the following requirements:
(1) limit traffic incidental to the
				receiving, preparation and serving of food and drink;
(2) toilet facilities may not open directly
				into the kitchen;
(3) food
				day-storage space shall be provided adjacent to the kitchen and shall be
				ventilated to the outside;
(4) a
				separate hand washing sink with soap dispenser, single service towel dispenser,
				or other approved hand drying facility shall be located in the
				kitchen;
(5) a separate dishwashing
				area, preferably a separate room, with mechanical ventilation shall be
				provided;
(6) at least a three
				compartment sink shall be provided for washing, rinsing and sanitizing
				utensils, with adequate drain boards, at each end. In addition, a
				single-compartment sink located adjacent to the soiled utensil drain board
				shall be available for prewashing and liquid waste disposal. The size of each
				sink compartment shall be adequate to permit immersion of at least fifty
				percent of the largest utensil used. In lieu of the additional sink for
				prewashing, a well-type garbage disposal with overhead spray wash may be
				provided.
(7) mechanical
				dishwashers and utensil washers, where provided, shall meet the requirements of
				the current approved list from the national sanitation foundation or equivalent
				with approval of the authority;
(8)
				temperature gauges shall be located in the wash compartment of all mechanical
				dishwashers and in the rinse water line at the machine of a spray-type
				mechanical dishwasher or in the rinse water tank of an immersion-type
				dishwasher. The temperature gauges shall be readily visible, fast-acting and
				accurate to plus or minus two degrees fahrenheit or one degree
				celsius;
(9) approved automatic
				fire extinguishing equipment shall be provided in hoods and attached ducts
				above all food cooking equipment;
(10) the walls shall be of plaster or
				equivalent material with smooth, light- colored, nonabsorbent, and washable
				surface;
(11) the ceiling shall be
				of plaster or equivalent material with smooth, light-colored, nonabsorbent,
				washable, and seamless surface;
(12) the floors of all rooms, except the
				eating areas of dining rooms, in which food or drink is stored, prepared, or
				served, or in which utensils are washed, shall be of such construction as to be
				nonabsorbent and easily cleaned;
(13) an exterior door from a food preparation
				area shall be effectively screened. Screen doors shall be
				self-closing;
(14) all rooms in
				which food or drink is stored or prepared or in which utensils are washed shall
				be well lighted;
(15) rooms subject
				to sewage or wastewater backflow or to condensation or leakage from overhead
				water or waste lines shall not be used for storage of food preparation unless
				provided with acceptable protection from such contamination.