North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .3500 - RULES GOVERNING THE SANITATION OF PRIMITIVE CAMPS › Section 18A .3506 - SANITATION

Current through Register Vol. 39, No. 2, July 15, 2024
Primitive experience camps may conduct cookouts, overnight
					 trips or similar primitive camping activities provided accepted sanitation
					 standards are maintained in accordance with the provisions of this Section.
					 Written procedures regarding sanitation standards shall be posted or made
					 readily available for inspection by the Department. It is the responsibility of
					 the primitive experience camp to ensure that the approved procedures are being
					 practiced, utilized and maintained. Minimum sanitation requirements for
					 Primitive Experience 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 or less or 140 degrees 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 at least 10 working days prior to the scheduled activity. Specific
				  approvals will 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. The owner may request modifications
				  to the original approval by submitting the request at least 10 working days
				  prior to the scheduled activity. 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 considered 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:
(i) in cold
				  holding units at a temperature not to exceed 45° F (7°C);
(ii) under potable running water of a
				  temperature of 70° F (21°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 conventional cooking
				  process.
(c) Potentially
				  hazardous foods requiring cooking shall be cooked to heat all parts of the food
				  to a temperature of at least 140° F (60° C) except as follows:
(i) poultry shall be cooked to at least
				  165° F (74°C) with no interruption of the cooking process;
				  and
(ii) pork and any food
				  containing pork shall be cooked to heat all parts of the food to at least
				  150° F (66° C); and
(iii)
				  ground beef and foods containing ground beef shall be cooked to an internal
				  temperature of at least 155° F (68° C); and
(iv) rare roast beef shall be cooked to an
				  internal temperature of at least 130° F (54° C); and
(v) rare beef steak shall be cooked to a
				  temperature of 130° F (54°C) unless otherwise ordered by the immediate
				  consumer.
(d) Liquid
				  eggs, uncooked frozen dry eggs and egg products shall be cooked before
				  consumption. This Paragraph does not apply to pasteurized products.
(e) A food thermometer accurate to +/- 2
				  degrees F (+/- 1 degree C) shall be available to check food
				  temperatures.