Section 470 IAC 3-4.7-116 - Kitchen and food preparation areasAuthority: IC 12-13-5-3
Affected: IC 12-17.2-4
Sec. 116.
(a) The center shall operate the kitchen, all food preparation areas, and all food service areas in compliance with 410 IAC 7-24, a copy of which shall be in the kitchen at all times for reference. Any reference to a noncritical item in 410 IAC 7-24 does not apply to this rule.(b) The kitchen must have at least three (3) floor-to-ceiling walls. The fourth serving wall and all doors must be a minimum of three (3) feet in height.(c) Walls and ceilings must meet the requirements of 410 IAC 7-24-399, 410IAC 7-24-407 through 410 IAC 7-24-409, and FPBSC under 675 IAC. Any reference to a noncritical item in 410 IAC 7-24-399 and 410 IAC 7-24-407 through 410 IAC 7-24-409 does not apply to this rule.(d) The kitchen and other food preparation areas shall be separate from areas used for any other purpose.(e) The center shall locate the kitchen in a way to prevent usage as a throughway. No one shall use the kitchen as a throughway to other rooms or areas during food preparation and dish washing.(f) The kitchen shall not be used:(1) for children's activities or naps;(2) as a dining or recreational area for adults; or(g) The center shall not allow unauthorized persons in the kitchen.(h) Counter surfaces shall be smooth, free from breaks or chips, and sealed to the wall. (i) All food preparation surfaces and eating surfaces shall be sanitized:(1) before and after use; and(2) when there is a potential for cross contamination.(j) Floors shall be of smooth, nonabsorbent materials and free of cracks that would prevent cleaning. The center shall not carpet the kitchen or food preparation areas.(k) All equipment must be easily movable, elevated, or sealed to the floor and the wall so that cleaning under and around equipment will be possible.(l) Whenever washing and sanitizing are conducted mechanically, the center shall provide spray type dish washing machines that meet the specifications of 410 IAC 7-24-277 through 410 IAC 7-24-287. Any reference to a noncritical item in 410 IAC 7-24-277 through 410 IAC 7-24-287 does not apply to this rule.(m) When manually washing and sanitizing dishes and utensils, the center must use a three (3) compartment sink with either drain boards or movable dish tables.(n) Staff must store dishes, pots, pans, and utensils in a manner that protects them from contamination.(o) If disposable utensils and supplies are used, they shall be stored in closed containers away from any cleaning compounds and toxic or hazardous materials.(p) The center shall properly install a hand washing sink in the kitchen. The center shall supply soap and disposable towels from a dispenser or an electric hand dryer by the sink.(q) The center shall locate the hand washing sink at least twenty-four (24) inches away from the area used for dish sanitizing or air drying, or install a protective barrier, at least twenty-four (24) inches in height, between the sanitizing area and the hand washing sink.(r) Work and cleaning schedules shall be written, posted, and followed for all the food storage and preparation and service areas.(s) The center shall place an accurate, easily readable thermometer in each compartment of the refrigerator and freezer in position for daily monitoring.(t) The center must provide a stove if they prepare meals. If the stove is of the commercial type, it must comply with the rules of the FPBSC.Division of Family Resources; 470 IAC 3-4.7-116; filed Aug 11, 2003, 3:00 p.m.: 27 IR 152; readopted filed Oct 24, 2007, 11:25 a.m.: 20071121-IR-470070448RFA; readopted filed Aug 23, 2013, 3:36 p.m.: 20130918-IR-470130306RFAErrata filed 8/30/2017, 9:57 a.m.: 20170913-IR-470170397ACAReadopted filed 11/13/2019, 11:56 a.m.: 20191211-IR-470190490RFA