Page 64

(b) Under potable running water from the cold water supply with sufficient water velocity to remove loose food particles; (c) In a microwave oven only when food will be immediately transferred to conventional cooking equipment as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or (d) As part of the conventional cooking process. (11) All raw fruits and vegetables shall be washed thoroughly before being cooked, served, or placed in refrigerators. C. Food service (1) No child shall be deprived of a meal or snack if he/she is in attendance at the time the meal or snack is served. (2) Easily breakable dinnerware shall not be used. (3) Children shall not be forced to eat. (4) Food shall not be used as a punishment. (5) Children shall not be allowed in the kitchen except during supervised activities. (6) Portions of food once served shall not be served again. (7) Single-service articles shall be stored in closed cartons or containers to protect them from contamination. (8) Use of common drinking cups is prohibited. (9) Disposable cups, if used, shall be handled and stored properly to prevent contamination. (10) Reuse of single service articles is prohibited. (11) If potentially hazardous foods that have been cooked and then refrigerated are to be served hot, they shall be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served or before being placed in a hot food-storage facility. Steam tables, double boilers, warmers, and similar hot food holding facilities are prohibited from use for the rapid reheating of potentially hazardous foods. D. Storage (1) All food shall be properly labeled and stored, and shall be protected against contamination. (2) The operator shall provide refrigeration units to ensure that all potentially hazardous foods are maintained at 45 degrees Fahrenheit or below or 130 Fahrenheit or above, except during necessary period of preparation. (3) Thermometers shall be accurate to plus or minus 3 degrees and conspicuously placed in the warmest area of all cooling and warming units to ensure proper temperatures. (4) Containers of food, food preparation equipment and single service articles shall be stored at least 69 above the floor, on clean surfaces, and in such a manner to be protected from splash and other contamination. (5) Food not subject to further washing or cooking before serving shall be stored in such a manner to be protected against contamination from food requiring washing or cooking. (6) The storage of food or food equipment, utensils, or single-service articles in toilet rooms and under exposed sewer lines is prohibited. (7) Custards, cream fillings, or similar products which are prepared by hot or cold processes shall be kept at safe temperatures except during necessary periods of preparation and service. (8) All cleaning supplies, detergents, and other potentially poisonous items shall be stored away from food items and shall be inaccessible to children. E. Cleaning, storage, and handling of utensils and equipment (1) Tableware shall be washed, rinsed, and sanitized after each use. (2) All kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized. (3) Residential dishwashers may be used for washing and rinsing providing that dishes and utensils are sanitized upon removal.