North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2806 - FOOD STORAGE AND PROTECTION

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Once
				  pre-packaged food has been opened, the food shall be stored in clean,
				  resealable bags or containers made of plastic or glass that are tightly covered
				  and manufactured for the purpose of food storage.
(b) Food that is stored in child care center
				  classrooms or other rooms intended for child care use, shall be limited to
				  foods that are individually packaged unless the classroom is equipped with a
				  food preparation area.
(c)
				  Notwithstanding Paragraph (b) of this Rule, bulk dry goods or food stored in
				  freezers may be stored in rooms in child care centers that are not equipped
				  with a food preparation area when all food preparation involving the bulk dry
				  goods or frozen food is done in the kitchen or an approved food preparation
				  area.
(d) Bulk food stored in a
				  refrigerator shall be stored at 45 degrees Fahrenheit or below and stored in
				  the child care center's kitchen or in an approved food preparation area
				  equipped with a full-size refrigerator. Specialty bulk milk that is sent from
				  home for consumption by a child while at the child care center may be stored as
				  set forth in this Paragraph when the child's parent or guardian provides
				  written permission and the specialty bulk milk is sent to the child care center
				  at the beginning of each week unopened, labeled with the date received by the
				  child care center, and labeled with the name of the child to whom the bulk
				  specialty milk belongs. Any remaining bulk specialty milk shall be sent home at
				  the end of the week with the child to whom the bulk specialty milk
				  belongs.
(e) Dry goods that are
				  stored in containers shall be labeled.
(f) Food and containers of food shall not be
				  stored under exposed sewer lines. Food shall not be stored in toilet or laundry
				  rooms, except that child care centers licensed for fewer than 13 children and
				  located in a residence may store food in laundry rooms if the food is stored
				  and protected as required in Paragraph (g) of this Rule.
(g) Food shall be stored above the floor and
				  in a manner to protect it from dust, pests, drip, splash, and other
				  contamination.
(h) Raw meats,
				  poultry, fish, shellfish and eggs shall be stored in a refrigerator or freezer
				  on shelving beneath and separate from other foods. The temperature of
				  potentially hazardous food provided by the child care center for consumption by
				  children shall be 45 degrees Fahrenheit or below, or at 135 degrees Fahrenheit
				  or above at all times, including field trips, catering events, and outdoor
				  service, except during periods of preparation and service immediately prior to
				  consumption.
(i) Sealed,
				  commercially pre-packaged food may be stored in undrained ice as long as the
				  food is not fully submerged in ice or water. Wrapped sandwiches and other foods
				  shall not be stored in direct contact with ice.
(j) The following shall apply to refrigerated
				  storage of food:
(1) Refrigeration equipment
				  shall be provided in such number and of such capacity to ensure the maintenance
				  of potentially hazardous food at the required temperatures during storage. Each
				  refrigerator shall be provided with a numerically scaled indicating thermometer
				  that is accurate to ± 3 degrees Fahrenheit and located to measure the
				  air temperature in the warmest part of the refrigerator. Recording thermometers
				  that are accurate to ± 3 degrees Fahrenheit may be used in lieu of
				  indicating thermometers.
(2)
				  Potentially hazardous food requiring refrigeration after preparation shall be
				  cooled to an internal temperature of 45 degrees Fahrenheit or below. Cooling of
				  potentially hazardous foods shall be initiated upon completion of the food
				  preparation or hot storage. Methods such as pouring into pans, agitation, and
				  chilling with ice or water circulation external to the food containers shall be
				  used to cool potentially hazardous food. Potentially hazardous food that will
				  be transported cold shall be prechilled and held at a temperature of 45 degrees
				  Fahrenheit or below.
(3) Ice used
				  for cooling stored food and food containers shall not be used for human
				  consumption.