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 .3638 - KITCHEN PREMISES: MISCELLANEOUS

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  In a Resident Camp, none of the camp activities shall be conducted in any room
				  used for private living areas.
(b)
				  Packout or trip kitchens where food is portioned and stored for cookouts or
				  overnight trips, where utensils and equipment are not returned to a central
				  kitchen for cleaning, and are not located in the same building as a camp
				  kitchen, shall be equipped with at least a two-compartment sink with 24-inch
				  drainboards or countertop space at each end for handling dirty items and air
				  drying clean items. Sinks shall be of sufficient size to submerge, wash, rinse
				  and sanitize utensils and equipment. Any area where food is portioned shall
				  also be equipped with a separate handwash lavatory with a hot and cold mixing
				  faucet, soap and individual towels or hand-drying device.
(c) Residential style educational activity
				  kitchens with non-commercial utensils and equipment may be used by groups of 32
				  or less campers and staff to prepare meals only for members of the group. Field
				  sanitation measures of Rule .3619 may be used in these facilities.
(d) Soiled linens, coats and aprons shall be
				  kept in containers provided for this purpose. Laundered table linen and
				  cleaning cloths shall be stored in a clean place until used.
(e) Toxic materials, cleaners, sanitizers or
				  similar products used in a camp shall be labeled with the common name or
				  manufacturer's label.
(f) A
				  separate area for storage of toxic materials shall be provided and marked as
				  toxic materials. This requirement shall not apply to cleaners and sanitizers
				  used frequently in the operation of the camp kitchen that are stored for
				  availability and convenience if the materials are stored to prevent the
				  contamination of food, equipment, utensils, linens and single-service
				  items.
(g) Storage shall be
				  provided for mops, brushes, brooms, hoses and other items in routine
				  use.
(h) The premises under control
				  of the management shall be kept free of items that provide fly or mosquito
				  breeding places or rodent harborages. Effective measures such as fly repellant
				  fans, self-closing doors, screens and routine use of approved pesticides shall
				  be taken to keep insects, rodents, animals and other public health pests out of
				  the camp kitchen and food service area storage spaces.
(i) Only those pesticides which have been
				  registered with the U.S. Environmental Protection Agency and with the North
				  Carolina Department of Agriculture and Consumer Service shall be used. Such
				  pesticides shall be used as directed on the label and shall be handled to avoid
				  health hazards.
(j) Except as
				  specified below, live animals shall not be allowed in a food preparation,
				  storage or dining area. Live animals shall be allowed in the following
				  situations if their presence will not result in the contamination of equipment,
				  utensils, linens and unwrapped single-service and single-use items:
(1) fish or crustacea in aquariums or display
				  tanks;
(2) patrol dogs accompanying
				  police or security officers in offices and dining, sales and storage areas;
				  and
(3) service animals
				  accompanying persons with disabilities in areas that are not used for food
				  preparation.