West Virginia Code of State Rules › Agency 64 - Health › Title 64 - LEGISLATIVE RULE WEST VIRGINIA DEPARTMENT OF HEALTH AND HUMAN RESOURCES › Series 64-21 - Child Care Centers › Section 64-21-11 - Food Service

Current through Register Vol. XLI, No. 28, July 12, 2024
11.1. Child
				care centers shall comply with the division of health's rule, Food Service
				Sanitation Rules, 64 CSR 17, except as specified in Section 11.2 of this
				rule.
11.2. Family day care
				facilities may use an on-site kitchen which complies with the following
				requirements:
11.2.a. All food preparation,
				service and storage areas, and all equipment and utensils shall be kept clean
				and in good repair;
11.2.b. Food
				contact surfaces of equipment and utensils shall be non-toxic, easily
				cleanable, and cleaned and sanitized after each use;
11.2.c. Dish washing facilities shall be
				provided and methods used to effectively remove food soil and sanitize dishes,
				utensils and equipment. Except for fixed equipment and utensils too large to be
				cleaned in sink compartments, dishes, utensils and equipment shall be washed in
				a mechanical dishwasher capable of sanitizing, or washed in a hot detergent
				solution, rinsed free of detergent and abrasives, and sanitized by one (1) of
				the following methods:
11.2.c.1. Immersion
				for at least thirty (30) seconds in water at a temperature of one hundred
				seventy degrees Fahrenheit (170EF);
11.2.c.2. Immersion for at least one (1)
				minute in water at a temperature of at least seventy-five degrees Fahrenheit
				(75EF) and containing fifty (50) parts per million of available chlorine
				(approximately one (1) tablespoon liquid household bleach per gallon of water);
				or
11.2.c.3. Immersion in a clean
				solution containing any other approved chemical sanitizing agent;
11.2.d. Dishes, utensils and
				equipment shall be air dried;
11.2.e. Food shall be in sound condition,
				free from spoilage, filth or other contamination and shall be obtained from
				approved sources. Home-canned food is prohibited except for jams, jellies,
				preserves, apple butter, syrup and honey. Fluid milk and milk products shall be
				pasteurized and packaged in an approved milk processing plant;
11.2.f. Adequate refrigeration equipment
				shall be provided and used for perishable foods and shall be capable of
				maintaining food temperatures at forty-one degrees Fahrenheit (41EF) or
				below;
11.2.g. Food shall be
				prepared in a sanitary manner and protected at all times from potential
				contamination, including dust, insects, rodents, unnecessary handling, coughs
				and sneezes, overhead leakage, and unclean equipment and utensils;
11.2.h. Potentially hazardous foods, such as
				beef, poultry, and eggs, shall be thoroughly cooked;
11.2.i. Prepared foods shall be
				serv­ed immediately, refrigerated, or held at one hundred forty degrees
				Fahrenheit (140EF) or above;
11.2.j. Food service workers shall thoroughly
				wash their hands and the exposed portions of their arms with soap and warm
				water before starting to work, during work as often as is necessary to keep
				them clean, and after smoking, eating, drinking, or using the toilet;
				and
11.2.k. Food service workers
				shall employ good hygienic practices, shall wear clean clothing and hair
				restraints, and shall not use tobacco products in the food preparation and
				service areas.