Code of Vermont Rules › Agency 13 - AGENCY OF HUMAN SERVICES › Sub-Agency 140 - DEPARTMENT OF HEALTH › Chapter 002 - VERMONT HEALTH REGULATIONS CHAPTER 5, SBUCHAPTER 5 - BAKERIES › Section 13 140 002 - VERMONT HEALTH REGULATIONS CHAPTER 5, SBUCHAPTER 5 - BAKERIES

Current through June, 2024
Section 751
				PREMISES, EQUIPMENT, VEHICLES
The floors, walls and ceilings of each bakery, the equipment.
				  used in the handling or preparation of bakery products or the ingredients
				  thereof, all vehicles transporting such products and the boxes, baskets and
				  other receptacles in which such products are transported shall at all times be
				  kept by the owner or operator of the bakery in a clean and sanitary condition
				  and free from dirt and dust, flies, insects and other contaminating matter. All
				  show cases, shelves and other places where bakery products are sold shall at
				  all times be kept by the bakery well-covered, properly ventilated, adequately
				  protected from dirt and dust, flies, insects and other contaminating matter,
				  and in a sweet, clean and sanitary condition. Shipping baskets and other
				  containers for transporting bakery products shall be kept clean.
Section 752 KEEPING AND HANDLING
				OF PRODUCTS AND INGREDIENTS
All bakery products and ingredients thereof shall be stored,
				  handled, transported and kept, so as to protect them from spoilage,
				  contamination, disease and unwholesomeness. Boxes and other permanent
				  receptacles or containers for the storing, receiving or handling of bakery
				  products shall be so placed and constructed as to be beyond the reach of
				  contamination from streets, alleys and sidewalks and from animals and shall be
				  kept clean and sanitary by the bakery.
Section 753 USE OF INGREDIENTS
There shall not be used in bakery products or in the
				  ingredients thereof any ingredient or material, including water, which is
				  spoiled or contaminated or which may render the product unwholesome, unfit for
				  food or injurious to health.
Section
				754 FURNITURE, UTENSILS AND FLOOR
Every room used for the manufacture of flour or meal food
				  products shall have the furniture and utensils therein so arranged that they
				  and the floor may at all times be kept clean and in good sanitary
				  condition.
Section 755
				CLEANLINESS AND SANITATION
Every bakery shall be constructed, drained, lighted,
				  ventilated and maintained in a clean and sanitary condition, and screened
				  against flies, shall have plumbing and drainage facilities, together with
				  suitable wash basins, wash sinks and toilets or water closets, which shall be
				  kept in a clean and sanitary condition. The said toilets or water closets shall
				  be in rooms having no direct connection with any room in which bakery products
				  or ingredients are prepared, stored, handled or displayed.
Section 756 WEARING APPAREL
In connection with every bakery suitable room shall be
				  provided for the changing and hanging of the wearing apparel of the workers or
				  employees, which shall be separate and apart from the work, storage and sales
				  rooms, and shall be kept in a clean and sanitary condition.
Section 757 SITTING OR LOUNGING ON EQUIPMENT
No person shall sit or lounge or be permitted to sit, lie or
				  lounge upon any of the tables, shelves, boxes or other equipment or accessories
				  used in connection with the production, preparation, packing, storing, display
				  or sale of bakery products in a bakery.
Section 758 ANIMALS
No live animal or birds shall be kept in any building or part
				  thereof used as a bakery for such production, preparation, packing, storing,
				  display or sale of bakery products.
Section 759 WASHING HANDS
Before beginning the work of preparing, mixing, or handling
				  any ingredients used in the production of bakery products, every person engaged
				  in such work shall wash the hands and arms, and after using toilets or water
				  closets, every person therein engaged shall wash the hands and arms thoroughly
				  and then rinse in clean water, and for this purpose the owner or operator of
				  the bakery shall provide sufficient facilities and post notices to this
				  effect.
Section 760
				PERSONNEL
No owner or operator or a bakery shall require or permit any
				  person affected with any contagious, infectious or other disease or physical
				  ailment which may render such employment detrimental to the public health, nor
				  any person who refuses to submit to an examination, to work therein.
Section 761 SMOKING
Employees shall be prohibited from smoking while preparing
				  and baking food products.
Section
				762 CLASSIFICATION OF BAKERY LICENSES
Home Bakery is a home wherein is carried on as a principal
				  occupation the production of bakery products for sale as defined in
				  18 VSA Section
				  4441, and is equipped only with a standard
				  home kitchen range and other standard home equipment.
Small Commercial Bakery produces bakery products as defined
				  in 18 VSA S4441 in a commercial establishment, such as a store, for retail sale
				  in the same establishment, using a single oven, a commercial doughnut machine
				  or doughnut kettle, or in a home kiteben equipped with the above commercial
				  equipment.
Large Commercial Bakery is a commercial bakery establishment
				  manufacturing bakery products as defined in 18 VSA S4441 for retail or
				  wholesale sales, operating standard bakery ovens, rotary ovens, peel ovens or
				  other commercial bakery equipment, or operating delivery trucks, or shipping
				  such bakery products interstate.