Rules of

Department of Health and

Senior Services
Division 30—Division of Regulation and Licensure
Chapter 87—Sanitation Requirements for
Long-Term Care Facilities

Title Page
19 CSR 30-87.010 Definitions ......................................................................................3
19 CSR 30-87.020 General Sanitation Requirements for New and Existing Long-Term
Care Facilities .................................................................................3
19 CSR 30-87.030 Sanitation Requirements for Food Service.................................................6

ROBIN CARNAHAN (3/31/07) CODE OF STATE REGULATIONS 1

Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87

Title 19—DEPARTMENT OF (other than utensils) used in the operation of microorganisms. The term does not include
HEALTH AND SENIOR SERVICES a food-service establishment. clean, whole, uncracked, odor-free shell eggs
Division 30—Division of Regulation and or foods which have a pH level of four and
Licensure (7) Food means any raw, cooked or processed six-tenths (4.6) or below or a water activity
Chapter 87—Sanitation Requirements edible substance, ice, beverage or ingredient (aw) value of eighty-five hundredths (0.85) or
for Long-Term Care Facilities used or intended for use or for sale in whole less.
or in part for human consumption.
(16) Reconstituted means dehydrated food
19 CSR 30-87.010 Definitions
(8) Food-contact surface means any surface products recombined with water or liquids.
PURPOSE: This rule defines terms used in of equipment and utensils with which food
normally comes in contact and any surface (17) Safe materials means articles manufac-
relation to sanitation requirements for long- tured from or composed of materials that may
term care facilities. from which food may drain, drip or splash
not reasonably be expected to result, directly
back onto surfaces normally in contact with
or indirectly, in their becoming a component
(1) Adulterated means the condition of a food food. or otherwise affecting the characteristics of
if it bears or contains any poisonous or dele- any food. All materials are safe only if they
terious substance in a quantity which may (9) Food-service area means any place where are in compliance with the state Food Drug
render it injurious to health; if it bears or food is prepared and intended for individual- and Cosmetic Act in sections 196.010–180,
contains any added poisonous or deleterious portion service and includes the site at which RSMo (1986) and the federal Food, Drug and
substance for which no safe tolerance has individual portions are provided. The term Cosmetic Act and are used in conformity
been established by rules, or in excess of tol- includes any such place regardless of whether with all applicable regulations.
erance if one has been established; if it con- consumption is on or off the premises and
sists in whole or in part of any filthy, putrid regardless of whether there is a charge for the (18) Sanitization means effective bactericidal
or decomposed substance, or if it is other- food. The term also includes delicatessen- treatment by a process that provides enough
wise unfit for human consumption; if it has type operations that prepare sandwiches accumulative heat or concentration of chemi-
been processed, prepared, packed or held intended for individual-portion services. The cals for sufficient time to reduce the bacteri-
under unsanitary conditions, where it may term does not include private homes where al count, including pathogens, to a safe level
have been rendered injurious to health; if it is food is prepared or served for individual fam- on utensils and equipment.
in whole or in part the product of a diseased ily consumption, retail food stores, the loca-
animal or an animal which has died other tion of food vending machines and supply (19) Sealed means free of cracks or other
than by slaughter; or if its container is com- vehicles. openings that permit the entry or passage of
posed in whole or in part of any poisonous or moisture.
deleterious substance which may render the (10) Hermetically-sealed container means a
contents injurious to health. container designed and intended to be secure (20) Single-service articles means cups, con-
tainers, lids, closures, plates, knives, forks,
against the entry of microorganisms and to
spoons, stirrers, paddles, straws, napkins,
(2) Commissary means a catering establish- maintain the commercial sterility of its con-
wrapping materials, toothpicks and similar
ment, restaurant or any other place in which tent after processing. articles intended for one (1)-time, one (1)-
food, containers or supplies are kept, han-
person use and then discarded.
dled, prepared, packaged or stored. (11) Kitchenware means all multiuse utensils
other than tableware. (21) Tableware means multiuse eating and
(3) Corrosion-resistant materials means those drinking utensils.
materials that maintain their original surface (12) Law includes federal, state and local
characteristics under prolonged influence of statutes, ordinances and regulations. (22) Utensil means any implement used in the
the food to be contacted, the normal use of storage, preparation, transportation or service
cleaning compounds and bactericidal solu- (13) Packaged means bottled, canned, car- of food.
tions and other conditions-of-use environ- toned or securely wrapped.
ment. AUTHORITY: section 198.009, RSMo 1986.*
(14) Person includes any individual, partner- This rule originally filed as 13 CSR 15-
(4) Easily cleanable means that surfaces are ship, corporation, association or other legal 17.010. Original rule filed July 13, 1983,
readily accessible and made of materials and entity. Person in charge means the individual effective Oct. 13, 1983. Moved to 19 CSR 30-
finish and so fabricated that residue may be present in a food-service establishment who 87.010, effective Aug. 28, 2001.
effectively removed by normal cleaning meth- is the apparent supervisor of the food-service
*Original authority: 198.009, RSMo 1979, amended
ods. establishment at the time of inspection. If no 1993, 1995.
individual is the apparent supervisor, then
(5) Food service employee means individuals any employee present is the person in charge.
having supervisory or management duties and 19 CSR 30-87.020 General Sanitation Re-
any other person working in a food-service (15) Potentially hazardous food means any quirements for New and Existing Long-
area of a long-term care facility. food that consists in whole or part of milk or Term Care Facilities
milk products; eggs, meat, poultry, fish,
(6) Equipment means stoves, ovens, ranges, shellfish, edible crustacea or other ingredi- PURPOSE: This rule establishes standards
hoods, slicers, mixers, meat blocks, tables, ents, including synthetic ingredients, in a related to general sanitation and housekeep-
counters, refrigerators, sinks, dishwashing form capable of supporting rapid and pro- ing in a long-term care facility to protect the
machines, steam tables and similar items gressive growth of infectious or toxigenic health and safety of the residents.

ROBIN CARNAHAN (3/31/07) CODE OF STATE REGULATIONS 3

Secretary of State
 19 CSR 30-87—DEPARTMENT OF HEALTH AND
SENIOR SERVICES Division 30—Division of Regulation and Licensure

PUBLISHER’S NOTE: The secretary of state (6) Bactericides, cleaning compounds or (14) Mats and duckboards shall be of nonab-
has determined that the publication of the other compounds intended for use on food- sorbent, grease-resistant materials and of that
entire text of the material which is incorpo- contact surfaces shall not be used in a way size, design and construction as to facilitate
rated by reference as a portion of this rule that leaves a toxic residue on surfaces or that their being easily cleaned. Duckboards shall
would be unduly cumbersome or expensive. constitutes a hazard to residents, employees not be used as storage racks. III
Therefore, the material which is so incorpo- or other persons. II
rated is on file with the agency who filed this (15) Walls and ceilings, including doors, win-
rule, and with the Office of the Secretary of (7) Poisonous or toxic materials shall not be dows and skylights, shall be clean and main-
State. Any interested person may view this used in a way that contaminates food, equip- tained in good repair. III
material at either agency’s headquarters or ment or utensils, nor in a way that constitutes
the same will be made available at the Office a hazard to residents, employees or other per- (16) Wall- and ceiling-covering materials
of the Secretary of State at a cost not to sons, nor in a way other than in full compli- shall be attached and sealed so as to be easi-
exceed actual cost of copy reproduction. The ance with the manufacturer’s labeling. II ly cleanable.
entire text of the rule is printed here. This
note refers only to the incorporated by refer- (8) All rooms shall have sufficient ventilation (17) The walls, including nonsupporting par-
ence material. to keep them free of excessive heat, steam, titions, wall coverings and ceilings of walk-in
condensation, vapors, obnoxious odors, refrigerating units, food-preparation areas,
Editor’s Note: All rules relating to long-term smoke and fumes. Ventilation systems shall equipment-washing and utensil-washing
care facilities licensed by the department are be installed and operated according to law areas, toilet rooms and vestibules shall be
followed by a Roman Numeral notation which and, when vented to the outside, shall not smooth, nonabsorbent and easily cleanable.
refers to the class (either Class I, II or III) of create an unsightly, harmful or unlawful dis- Concrete or pumice blocks used for interior
standard as designated in section 198.085.1, charge. I/II wall construction in these locations shall be
RSMo. finished and sealed to provide an easily clean-
(9) Intake and exhaust air ducts shall be able surface. III
(1) All parts of property used in connection maintained to prevent the entrance of dust,
dirt and other contaminating materials. III (18) Studs, joists and rafters, shall not be
with the operation of the facility shall be kept
exposed in walk-in refrigerating units, food-
free of litter. Only articles necessary for the
(10) In new or extensively remodeled facili- preparation areas, equipment-washing areas,
operation or maintenance of the facility shall
ties, all rooms from which obnoxious odors, toilet rooms and vestibules. III
be stored on the premises. III
vapors or fumes originate shall be mechani-
cally vented to the outside. II (19) Light fixtures, vent covers, wall-mount-
(2) The walking and driving surfaces of all
ed fans, decorative materials and similar
exterior areas of the facility shall be surfaced
(11) Deodorizers or sprays shall not be used equipment attached to walls and ceilings shall
with concrete or asphalt, or with gravel or
to cover up odors. Odors shall be eliminated be easily cleanable and shall be maintained
similar material effectively treated to facili- to the source by prompt cleaning of bed pans clean and in good repair. III
tate maintenance and minimize dust. These and commodes, floors, furniture and equip-
surfaces shall be graded to prevent pooling ment and by proper ventilation. II/III (20) Cleaning of floors and walls, except
and shall be kept free of litter. III emergency cleaning of floors, shall be done
(12) All floors in the facility shall be clean during periods when the least amount of food
(3) There shall be present in the facility only and shall be maintained in good repair. is exposed, such as between meals. Mops
those poisonous or toxic materials necessary Floors and floor coverings of all food-prepa- used for cleaning bathrooms shall be disin-
for maintaining the establishment, cleaning ration, food-storage and utensil-washing fected after use and before using in other
and sanitizing equipment and utensils and areas, and the floors of all walk-in refrigerat- areas. III
controlling insects and rodents. II ing units, dressing rooms, locker rooms, toi-
let rooms and vestibules shall be constructed (21) In new or extensively remodeled facili-
(4) Containers of poisonous or toxic materi- of smooth durable material such as sealed ties for more than twelve (12) residents at
als shall be prominently and distinctly labeled concrete, terrazzo, ceramic tile, durable least one (1) utility sink or curbed facility
according to law for easy identification of grades of linoleum or plastic, or tight wood with a floor drain shall be provided and used
contents. II impregnated with plastic. Nothing in this sec- for the cleaning of mops or similar wet-floor
tion shall prohibit the use of antislip floor cleaning tools and for the disposal of mop
(5) Poisonous or toxic materials consist of the covering in areas where necessary for safety water or similar liquid wastes. The use of
following categories: insecticides and roden- reasons. III lavatories, utensil washing or equipment
ticides; disinfectants, sanitizer and related washing or food-preparation sinks for this
cleaning or drying agents; and caustics, (13) Carpeting, if used as a floor covering, purpose is prohibited. III
acids, polishes and other chemicals. Each of shall be of closely woven construction, prop-
these three (3) categories set forth shall be erly installed, easily cleanable and main- (22) Enough potable water for the needs of
stored and physically located separate from tained in good repair. Carpeting is prohibited the facility shall be provided from a source
each other. All poisonous or toxic materials in food-preparation, equipment-washing and constructed and operated according to law.
shall be stored in locked cabinets or in a sim- utensil-washing areas where it would be Compliance is required with sections 1401,
ilar physically separate place used for no exposed to large amounts of grease and water, 1411, 1414, 1431 and 1445 of the Public
other purpose which is not accessible to res- in food-storage areas and toilet room areas Service Act as amended by the Safe Drinking
idents. II where urinals or toilet fixtures are located. III Water Act, Public Law 93—523 CFR 11990

4 CODE OF STATE REGULATIONS (3/31/07) ROBIN CARNAHAN

Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87

as set forth in 10 CSR 60. Water shall be do not absorb liquids. Plastic bags and wet- ing, control of air currents or other means.
from a source approved by the regulating strength paper bags may be used to line these Screen doors shall be self-closing and screens
agency. I/II containers, and they may be used for storage for windows, doors, skylights, transoms,
inside the facility. III intake and exhaust air ducts, and other open-
(23) All potable water not provided directly ings to the outside shall be tight-fitting and
by pipe to the facility from the source shall be (31) Waste containers used in food-prepara- free of breaks. Screening material shall not be
transported in a bulk water-transport system tion and utensil-washing areas shall be kept less than sixteen (16) mesh to the inch. II/III
and shall be delivered to a closed-water sys- covered when not in actual use. III
tem. Both of these systems shall be con- (41) Toilet rooms shall be conveniently locat-
structed and operated according to law. I/II (32) Waste containers stored outside the ed and easily accessible to residents and
establishment and dumpsters, compactors employees. Toilet rooms shall be completely
(24) All sewage, including liquid waste, shall and compactor systems shall be easily clean- enclosed. Toilet fixtures shall be kept clean
be disposed of by public sewage system or by able, shall be provided with tight-fitting lids, and in good repair. A supply of toilet tissue
a sewage disposal system constructed and doors or covers and shall be kept covered shall be provided at each toilet at all times.
operated according to law. Nonwater-carried when not in actual use. In containers Easily cleanable receptacles shall be provided
sewage disposal facilities are prohibited. II designed with drains, drain plugs shall be in for waste materials. Toilet rooms used by
place at all times, except during cleaning. III women employees shall have at least one (1)
(25) Plumbing shall be sized, installed and covered waste receptacle. III
maintained according to the National (33) Cardboard or other packaging material
Plumbing Code. II/III not containing garbage or food wastes need (42) Lavatories shall also be located in or
not be stored in covered containers. III immediately adjacent to toilet rooms or
(26) There shall be no cross-connection vestibules and shall be easily accessible to
between the potable water supply nor any (34) Soiled containers shall be cleaned at a residents and employees. Lavatories shall be
source of pollution through which the potable frequency to prevent insect and rodent attrac- located to permit convenient use by all
water supply might become contaminated. II tion. Liquid waste from compacting or clean- employees in food-preparation areas and
ing operations shall be disposed of as sewage. utensil-washing areas. In new facilities, sinks
(27) A nonpotable water system is permitted III used for food-preparation or for washing
only for purposes such as air conditioning equipment or utensils shall not be used for
and fire protection and only if the system is (35) Garbage or refuse storage rooms, if handwashing. III
installed according to law and the nonpotable used, shall be constructed of easily cleanable,
water does not contact, directly or indirectly, nonabsorbent, washable materials, shall be (43) Each lavatory, bathtub or shower shall be
food, potable water, equipment that contacts kept clean, shall be insect-proof and rodent- provided with hot and cold water tempered by
food or utensils. The piping of any non- proof and shall be large enough to store the means of mixing valve or combination faucet.
potable water system shall be durably identi- garbage and refuse containers that accumu- Any self-closing, slow-closing or metering
fied so that it is readily distinguishable from late. III faucet used shall be designed to provide a
piping that carries potable water. II flow of water for at least fifteen (15) seconds
(36) Outside storage areas or enclosures shall without the need to reactivate the faucet.
(28) The potable water system shall be be large enough to store the garbage and Steam-mixing valves are prohibited. III
installed to preclude the possibility of back- refuse containers that accumulate and shall be
flow. Devices shall be installed to protect kept clean. III (44) A supply of hand-cleansing soap or
against backflow and back siphonage at all detergent shall be available at each employee-
fixtures and equipment where an air gap at (37) Garbage and refuse shall be disposed of use lavatory. A supply of sanitary towels or a
least twice the diameter of the water supply often enough to prevent the development of hand-drying device providing heated air shall
inlet is not provided between the water supply odor and the attraction of insects and rodents. be conveniently located near each lavatory,
inlet and the fixture’s flood level rim. A hose III except that hand towels for individual use are
shall not be attached to a faucet unless a permitted. Common towels are prohibited. If
backflow prevention device is installed. II (38) Where refuse is burned on the premises, disposable towels are used, easily cleanable
it shall be done in accordance with fire safe- waste receptacles shall be conveniently locat-
(29) Except for properly trapped open sinks, ty regulations. III ed near the hand-washing facilities. III
there shall be no direct connection between
the sewage system and any drains originating (39) Effective measures intended to minimize (45) Lavatories, soap dispensers, hand-drying
from equipment in which food, portable the presence of rodents, flies, cockroaches devices and all related fixtures shall be kept
equipment or utensils are placed. When a and other insects on the premises shall be uti- clean and in good repair. III
dishwashing machine is located within five lized. The premises shall be kept in such con-
feet (5') of a trapped floor drain, the dish- dition as to prevent the harborage or feeding (46) If employees routinely change clothes
washer waste outlet may be connected direct- of insects or rodents. II/III within the facility, rooms or areas shall be
ly on the inlet side of a properly vented floor designated and used for that purpose. These
drain trap if permitted by law. II (40) Openings to the outside shall be effec- designated rooms or areas shall not be used
tively protected against the entrance of for food preparation, storage or service, or
(30) Garbage and refuse shall be kept in rodents. Outside openings shall be protected for utensil washing or storage. Lockers or
durable, easily-cleanable, insect-proof and against the entrance of insects by tight-fitting, other suitable facilities shall be provided and
rodent-proof containers that do not leak and self-closing doors, closed windows, screen- used for the orderly storage of employee

ROBIN CARNAHAN (3/31/07) CODE OF STATE REGULATIONS 5

Secretary of State
 19 CSR 30-87—DEPARTMENT OF HEALTH AND
SENIOR SERVICES Division 30—Division of Regulation and Licensure

clothing and other belongings. Lockers or (55) Clean clothes and linens shall be stored (2) Employees shall thoroughly wash their
other suitable facilities may be located only in in a clean place and protected from contami- hands and the exposed portions of their arms
the designated dressing rooms or in food- nation until used. III with soap and warm water before starting
storage rooms or areas containing only com- work, during work as often as is necessary to
pletely packaged food or packaged single-ser- AUTHORITY: sections 198.009, RSMo 2000 keep them clean and after smoking, eating,
vice articles. III and 198.005 and 198.073, RSMo Supp. drinking or using the toilet. Employees shall
2006.* This rule originally filed as 13 CSR keep their fingernails clean and trimmed.
(47) Laundry facilities shall be so designed 15-17.020. Original rule filed July 13, 1983, II/III
and procedures instituted to prevent cross- effective Oct. 13, 1983. Emergency rule filed
contamination of clean and dirty linen. II Aug. 1, 1984, effective Aug. 13, 1984, (3) The outer clothing of all employees shall
expired Dec. 10, 1984. Amended: Filed Sept. be clean and employees shall use effective
(48) If laundry for the facility is done com- 12, 1984, effective Dec. 13, 1984. Amended: hair restraints to prevent the contamination of
mercially, either entirely or in part, space Filed Aug. 1, 1988, effective Nov. 11, 1988. food or food-contact surfaces. III
shall be provided for sorting, processing and Moved to 19 CSR 30-87.020, effective Aug.
storing soiled linen. II/III 28, 2001. Amended: Filed Aug. 23, 2006, (4) Employees shall consume food only in
effective April 30, 2007. designated dining areas. An employee dining
(49) Storage space shall be located to facili- area shall not be so designated if consuming
tate convenient pickup and delivery by com- *Original authority: 198.005, RSMo 2006; 198.009, food there may result in contamination of
mercial laundry. III RSMo 1979, amended 1993, 1995; and 198.073, RSMo other food, equipment, utensils or other
1979, amended 1984, 1992, 1999, 2006. items needing protection. Nothing in this sec-
(50) Equipment shall be provided to prewash tion shall prohibit staff from dining with res-
linen soiled by incontinent residents before it idents when the facility utilizes the social
is sent to the laundry. II/III 19 CSR 30-87.030 Sanitation Require- model for mealtime. III
ments for Food Service
(51) For intermediate care and skilled nursing (5) Employees shall not use tobacco in any
facilities, existing assisted living facilities and PURPOSE: This rule establishes standards form while engaged in food preparation or
new residential care facilities and assisted liv- related to food supplies, food protection and service, nor while in areas used for equip-
ing facilities licensed for more than twelve storage, food preparation and handling, food ment or utensil washing or for food prepara-
(12) residents, if laundry is done in the facil- service, food equipment and utensils, dish- tion. Employees shall use tobacco only in
ity entirely or partially, the laundry room washing methods and other general require- designated areas. An employee tobacco-use
shall be in a separate room from the kitchen, ments related to the food preparation and ser- area shall not be designated for that purpose
the residents’ room(s), the sitting or living vice area. These rules have been adapted if the use of tobacco there may result in con-
room and the bathrooms or the nursing utili- from the 1976 recommended ordinance gov- tamination of food, equipment, utensils or
ty room. Adequate space shall be provided in erning food service establishments and estab- other items needing protection. III
the laundry room for storing, sorting and pro- lished by the United States Food and Drug
cessing soiled linen. Table linen shall be Administration. (6) The traffic of unnecessary persons
laundered separately from bed linen, towels through the food-preparation and utensil-
and clothing. Space shall be provided for PUBLISHER’S NOTE: The secretary of state washing areas is prohibited. III
storing clean linen in a separate room from has determined that the publication of the
the laundry. Nothing in this rule shall prohib- entire text of the material which is incorpo- (7) Food preparation and storage shall not be
it a facility from providing a laundry area for rated by reference as a portion of this rule conducted in any room used as living or
use by residents. II/III would be unduly cumbersome or expensive. sleeping quarters. In a facility licensed for
This material as incorporated by reference in more than twelve (12) residents, except in an
(52) Provision shall be made for the proper this rule shall be maintained by the agency at existing residential care facility, food service
care of soiled linen and clean linen on each its headquarters and shall be made available operations shall be separated from living or
floor of each building. A laundry hamper, to the public for inspection and copying at no sleeping quarters by complete partitioning
with lid, laundry chute or some other suitable more than the actual cost of reproduction. and solid, self-closing doors. Nothing in this
arrangement shall be provided. II/III This note applies only to the reference mate- section shall prohibit an assisted living facili-
rial. The entire text of the rule is printed ty from providing kitchen and family style
(53) Soiled clothes and linens shall be stored here. eating areas for use by residents. III
in nonabsorbent containers or washable laun-
dry bags and shall be transported for laun- Editor’s Note: All rules relating to long-term (8) Maintenance and cleaning tools such as
dering in tightly enclosed bags or containers. care facilities licensed by the department are brooms, mops, vacuum cleaners and similar
Nothing in this rule shall require residents to followed by a Roman Numeral notation which equipment shall be maintained and stored in
use tightly enclosed bags or containers when refers to the class (either Class I, II or III) of a way that does not contaminate food, uten-
transporting their personal laundry items to standard as designated in section 198.085.1, sils, equipment or linens and shall be stored
the resident laundry area referred to in sec- RSMo. in an orderly manner. III
tion (51). III
(1) Employees shall maintain a high degree of (9) Live animals, including birds and turtles
(54) Linen soiled by incontinent residents personal cleanliness and shall conform to shall be excluded from the food storage ser-
shall be washed or prewashed immediately. good hygienic practices during all working vice and preparation areas. This exclusion
II/III periods. II/III does not apply to edible fish, crustacea,

6 CODE OF STATE REGULATIONS (3/31/07) ROBIN CARNAHAN

Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87

shellfish or to fish in aquariums. Patrol dogs person in charge shall immediately contact tion, quick chilling or water circulation exter-
accompanying security or police officers, or the Department of Health and Senior nal to the food container so that the cooling
service or guide dogs assisting residents or Services (the department). Upon receiving period shall not exceed four (4) hours.
visitors shall be permitted in dining areas. notice of this occurrence, the department Potentially hazardous food to be transported
Other dogs and cats may be permitted in the shall take whatever action that it deems nec- shall be prechilled and held at a temperature
dining area if food service sanitation is not essary to protect the residents. II/III of forty-five degrees Fahrenheit (45°F) or
compromised and residents do not object. III below. I/II
(14) Food, whether raw or prepared, if
(10) Birds within enclosed aviaries may be in removed from the container or package in (20) Frozen food shall be kept frozen and
the dining area with the following stipula- which it was obtained, shall be stored in a should be stored at a temperature of zero
tions: clean covered container except during neces- degrees Fahrenheit (0°F) or below. III
(A) The facility ensures the aviary is sary periods of preparation or service.
cleaned at least twice a week and more often Container covers shall be impervious and (21) Ice intended for human consumption
as needed to maintain a clean environment; nonabsorbent except that linens or napkins shall not be used as a medium for cooling
III may be used for lining or covering bread or stored food, food containers or food utensils,
(B) The facility provides proper hand roll containers. III except that such ice may be used for cooling
washing instructions to those staff having tubes conveying beverages or beverage ingre-
access to the birds and monitors to ensure (15) Containers of food shall be stored above dients to a dispenser head. Ice used for cool-
compliance; and III the floor in a manner that protects the food ing stored food and food containers shall not
(C) The facility contacts the local or coun- from splash and other contamination and that be used for human consumption. III
ty Health Department and informs that permits easy cleaning of the storage area,
department that an aviary has been installed. except that metal pressurized beverage con- (22) Tubing conveying beverages or beverage
III tainers, and cased food packaged in cans, ingredients to dispensing heads may be in
glass or other waterproof containers need not contact with stored ice provided that, the tub-
(11) Food shall be in sound condition, free be elevated when the food container is not ing is fabricated from safe materials, is grom-
from spoilage, filth or other contamination exposed to floor moisture; and containers meted at entry and exit points to preclude
and shall be safe for human consumption. may be stored on dollies, racks or pallets, moisture (condensation) from entering the ice
Food shall be obtained from sources that provided the equipment is easily movable. III machine or the ice storage bin and is kept
comply with all laws relating to food and food
clean. Drainage or drainage tubes from dis-
labeling. The use of food in hermetically (16) Food and containers of food shall be
pensing units shall not pass through the ice
sealed containers that was not prepared in a stored in a manner which protect it from con-
machine or the ice storage bin. III
food processing establishment is prohibited. tamination. The storage of food in toilet
Nothing in this section shall prohibit facilities rooms or vestibules is prohibited. II/III
(23) Enough conveniently located hot food
from using fresh vegetables or fruits pur-
storage facilities shall be provided to assure
chased from farmers’ markets or obtained (17) Unless its identity is unmistakable, bulk
the maintenance of food at the required tem-
from the facility garden or residents’ family food, such as cooking oil, syrup, salt, sugar
perature during storage. Each hot food facili-
gardens. I/II or flour not stored in the product container or
ty storing potentially hazardous food shall be
package in which it was obtained, shall be
(12) Fluid milk and fluid milk products used provided with a numerically scaled indicating
stored in a container identifying the food by
or served shall be pasteurized and shall meet common name. III thermometer, accurate to plus or minus three
the Grade A quality standards as established degrees Fahrenheit (±3°F), located to mea-
by law. Dry milk and dry milk products shall (18) Enough conveniently located refrigera- sure the air temperature in the coolest part of
be made from pasteurized milk products. I/II tion facilities or effectively insulated facilities the hot food storage facility and located to be
shall be provided to assure the maintenance easily readable. Recording thermometers,
(13) At all times, including while being of potentially hazardous food at required tem- accurate to plus or minus three degrees
stored, prepared, displayed, served or trans- peratures during storage. Each mechanically Fahrenheit (±3°F), may be used in lieu of
ported to or from the facility, food shall be refrigerated facility storing potentially haz- indicating thermometers. Where it is imprac-
protected from potential contamination, ardous food shall be provided with a numeri- tical to install thermometers on equipment
including dust, insects, rodents, unclean cally scaled indicating thermometer, accurate such as bains-maries, steam tables, steam
equipment and utensils, unnecessary han- to plus or minus three degrees Fahrenheit kettles, heat lamps, calrod units or insulated
dling, coughs and sneezes, flooding, drainage (±3°F), located to measure the air tempera- food transport carriers, a product thermome-
and overhead leakage or overhead drippage ture in the warmest part of the refrigerated ter must be available and used to check inter-
from condensation. The temperature of facility and located to be easily readable. nal food temperature. III
potentially hazardous food shall be forty-five Recording thermometers, accurate to plus or
degrees Fahrenheit (45°F) or below or one minus three degrees Fahrenheit (±3°F), may (24) The internal temperature of potentially
hundred forty degrees Fahrenheit (140°F) or be used in lieu of indicating thermometers. III hazardous foods requiring hot storage shall be
above at all times, except as otherwise pro- one hundred forty degrees Fahrenheit
vided in this section. In the event of a fire, (19) Potentially hazardous food requiring (140°F) or above, except during periods of
flood, power outage or similar event that refrigeration after preparation shall be rapid- preparation. Potentially hazardous food to be
might result in the contamination of food, or ly cooled to an internal temperature of forty- transported shall be held at a temperature of
that might prevent potentially hazardous food five degrees Fahrenheit (45°F) or below, uti- one hundred forty degrees Fahrenheit
from being held at required temperatures, the lizing such methods as shallow pans, agita- (140°F) or above. I/II

ROBIN CARNAHAN (3/31/07) CODE OF STATE REGULATIONS 7

Secretary of State
 19 CSR 30-87—DEPARTMENT OF HEALTH AND
SENIOR SERVICES Division 30—Division of Regulation and Licensure

(25) Raw fruits and vegetables shall be thor- (33) Potentially hazardous foods shall be (39) Condiments provided for table or
oughly washed with potable water before thawed in refrigerated units at a temperature counter service shall be individually por-
being cooked or served. II/III not to exceed forty-five degrees Fahrenheit tioned, except that catsup and other sauces
(45°F); or under potable running water at a may be served in the original container or
(26) Potentially hazardous foods requiring temperature of seventy degrees Fahrenheit pour-type dispenser. Sugar for consumer
cooking shall be cooked to heat all parts of (70°F) or below, with sufficient water veloc- shall be provided in individual packages or in
the food to a temperature of at least one hun- ity to agitate and float off loose food particles pour-type dispensers. III
dred forty degrees Fahrenheit (140°F), into the overflow; or in a microwave oven
except that poultry, poultry stuffings, stuffed only when the food will be immediately (40) Ice shall be dispensed only with scoops,
meats and stuffings containing meat shall be transferred to conventional cooking facilities tongs or other ice-dispensing utensils or
cooked to heat all parts of the food to at least as part of a continuous cooking process or through automatic self-service, ice-dispens-
one hundred sixty-five degrees Fahrenheit when the entire, uninterrupted cooking pro- ing equipment. Ice-dispensing utensils shall
(165°F) with no interruption of the cooking cess takes place in the microwave oven; or as be stored on a clean surface or in the ice with
process. Pork and food containing pork shall part of the conventional cooking process. the dispensing utensil’s handle extended out
be cooked to heat all parts of the food to at II/III of the ice. Between uses, ice transfer recepta-
least one hundred fifty degrees Fahrenheit
cles shall be stored in a way that protects
(150°F); rare roast beef shall be cooked to an (34) At time of service to the resident, food them from contamination. Ice storage bins
internal temperature of at least one hundred shall be at least one hundred twenty degrees
thirty degrees Fahrenheit (130°F); and rare shall be drained through an air gap. III
Fahrenheit (120°F) or forty-five degrees
beef steak shall be cooked to a temperature of Fahrenheit (45°F) or below. II/III
one hundred thirty degrees Fahrenheit (41) To avoid unnecessary manual contact
(130°F) unless otherwise ordered by the res- with food, suitable preparation and dispens-
(35) Milk and milk products for drinking pur- ing utensils shall be used by employees or
ident. II/III poses shall be provided to the resident in an provided to consumers who serve themselves.
unopened, commercially filled package not Between uses, during service, dispensing
(27) Liquid, frozen, dry eggs and egg prod- exceeding one (1) pint in capacity, or shall be
ucts shall be used only for cooking and bak- utensils shall be stored in a manner which
drawn from a commercially filled container
ing purposes. II/III would prevent contamination. III
stored in a mechanically refrigerated bulk
milk dispenser, or shall be poured directly (42) Once served to a resident, portions of
(28) Only clean whole eggs, with shell intact
into glass(es) to be used by the resident(s)
and without cracks or checks, or pasteurized leftover food shall not be served again except
from a commercially filled gallon or half-gal-
liquid or frozen, or dry eggs or pasteurized that packaged food, other than potentially
lon container provided the container is com-
dry egg products shall be used, except that hazardous food, that is still packaged and is
pletely emptied in the process and then dis-
hard-boiled, peeled eggs, commercially pre- still in sound condition may be re-served. III
carded, or if a portion of milk remains, that
pared and packaged, may be used. II
no milk may be returned to that container and
(43) Food on display shall be protected from
(29) Potentially hazardous foods that have is immediately refrigerated. Where a bulk
resident contamination by the use of packag-
been cooked and then refrigerated shall be dispenser for milk and milk products is not
ing or by the use of easily cleanable counter,
reheated rapidly to one hundred sixty-five available and portions of less than one-half
serving line or salad bar protector devices,
degrees Fahrenheit (165°F) or higher (1/2) pint are required for mixed drinks, cere-
display cases or by other effective means.
throughout before being served or before al or dessert service, milk and milk products
Enough hot or cold food facilities shall be
being placed in a hot food-storage facility. II may be poured from a commercially filled
available to maintain the required temperature
container of not more than one (1) gallon
capacity and no milk may be returned to that of potentially hazardous foods on display. III
(30) Steam tables, bains-maries, warmers and
similar hot food-holding facilities are prohib- container. II/III
(44) Equipment and utensils shall be con-
ited for the rapid reheating of potentially haz- structed and repaired with safe materials
ardous foods. II/III (36) Reconstituted dry milk and dry milk
products shall not be used for drinking pur- including finishing materials; shall be corro-
poses but may be used in instant desserts and sion-resistant and nonabsorbent; and shall be
(31) Nondairy creaming, whitening or whip-
whipped products, or for cooking and baking smooth, easily cleanable and durable under
ping agents may be reconstituted on the
premises only when they will be stored in purposes. III conditions of normal use. Single-service arti-
sanitized, covered containers not exceeding cles shall be made from clean, sanitary, safe
one (1) gallon in capacity and cooled to forty- (37) Cream or half-and-half or nondairy materials. Equipment utensils and single-ser-
five degrees Fahrenheit (45°F) or below creaming agents or whitening agents shall be vice articles shall not impart odors, color or
within four (4) hours after preparation. II/III provided in an individual service container, taste nor contribute to the contamination of
protected pour-type pitcher or drawn from a food. III
(32) Metal stem-type numerically scaled indi- refrigerated dispenser designed for such ser-
cating thermometers, accurate to plus or vice. III (45) Hard maple or equivalently nonab-
minus two degrees Fahrenheit (±2°F), shall sorbent material may be used for cutting
be provided and used to assure the attainment (38) Condiments, seasoning and dressings for blocks, cutting boards, salad bowls and
and maintenance of proper internal cooking, self-service use shall be provided in individ- baker’s tables. The use of wood as a food-
holding or refrigeration temperatures of all ual packages, from dispensers or from pro- contact surface under other circumstances is
potentially hazardous foods. II/III tected containers. III prohibited. III

8 CODE OF STATE REGULATIONS (3/31/07) ROBIN CARNAHAN

Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87

(46) Safe plastic or safe rubber or safe rub- (54) Surfaces of equipment not intended for line of sufficient length to permit the equip-
ber-like materials that are resistant under nor- contact with food, but which are exposed to ment to be moved for easy cleaning. III
mal conditions of use to scratching, scoring, splash or food debris or which otherwise
decomposition, crazing, chipping and distor- require frequent cleaning, shall be designed (59) Unless sufficient space is provided for
tion, that are of sufficient weight and thick- and fabricated to be smooth, washable, free easy cleaning between, behind and above
ness to permit cleaning and sanitizing by nor- of unnecessary ledges, projections or each unit of fixed equipment, the space
mal dishwashing methods, and which meet crevices, and readily accessible for cleaning, between it and adjoining equipment units and
the general requirements of this rule, are per- and shall be of such material and in a repair adjacent walls or ceilings shall not be more
mitted for repeated use. III as to be easily maintained in a clean and san- than one-thirty-second inch (1/32"); or if
itary condition. III exposed to seepage, the equipment shall be
(47) Re-use of single service articles is pro- sealed to the adjoining equipment or adjacent
hibited. III (55) Ventilation hoods and devices shall be walls or ceilings. III
designed to prevent grease or condensation
(48) Food-contact surfaces shall be easily from collecting on walls and ceilings and (60) Aisles and working spaces between units
cleanable, smooth and free of breaks, open from dripping into food or onto food-contact of equipment and walls shall be unobstructed
seams, cracks, chips, pits and similar imper- surfaces. Filters or other grease-extracting and of sufficient width to permit employees
fections and free of difficult-to-clean internal equipment shall be readily removable for to perform their duties readily without con-
corners and crevices. Cast iron may be used cleaning and replacement if not designed to tamination of food or food-contact surfaces
as a food-contact surface only if the surface is be cleaned in place. III by clothing or personal contact. All easily
heated, such as in grills, griddle tops and movable storage equipment such as pallets,
skillets. Threads shall be designed to facili- (56) Equipment that was installed in an exist- racks and dollies shall be positioned to pro-
tate cleaning; ordinary “V” type threads are ing licensed facility and that does not fully vide accessibility to working areas. III
prohibited in food-contact surfaces, except meet all of the design and fabrication require-
that in equipment such as ice makers or hot ments shall be deemed acceptable in that (61) Tableware shall be washed, rinsed and
oil-cooking equipment and hot oil-filtering establishment if it is in good repair, capable sanitized after each use. II
systems, these threads shall be minimized. III of being maintained in a sanitary condition
and the food-contact surfaces are nontoxic. (62) Kitchenware and food-contact surfaces
(49) Equipment containing bearings and of equipment shall be washed, rinsed and
Replacement equipment and new equipment
gears requiring unsafe lubricants shall be
shall meet the requirements for design and sanitized after each use and following any
designed and constructed so that the lubricant
fabrication. III interruption of operations during which time
cannot leak, drip or be forced into food or
contamination may have occurred. Water
onto food-contact surfaces. Only safe lubri- (57) Equipment that is placed on tables or pitchers which are for individual resident use
cants shall be used on equipment designed to
counters, unless portable, shall be sealed to shall be sanitized daily. II/III
receive lubrication of bearings and gears on
the table or counter or elevated on legs to
or within food-contact surfaces. III
provide clearance between the table or (63) Where equipment and utensils are used
counter and equipment and shall be installed for the preparation of potentially hazardous
(50) All sinks and drain boards shall be self-
to facilitate the cleaning of the equipment foods on a continuous or production-line
draining. III
adjacent areas. Equipment is portable if it is basis, utensils and the food-contact surfaces
(51) Unless designed for in-place cleaning, small and light enough to be moved easily by of equipment shall be washed, rinsed and
food-contact surfaces shall be accessible for one (1) person; and it has no utility connec- sanitized at intervals throughout the day on a
cleaning and inspection without being disas- tion, or has a utility connection that discon- schedule based on food temperature, type of
sembled; or by disassembling without the use nects quickly, or has a flexible utility connec- food and amount of food particle accumula-
of tools; or by easy disassembling with the tion line of sufficient length to permit the tion. III
use of only simple tools such as a mallet, a equipment to be moved for easy cleaning. III
screwdriver or an open-end wrench kept (64) The food-contact surfaces of grills, grid-
available near the equipment. III (58) Floor-mounted equipment, unless readi- dles and similar cooking devices and the cav-
ly movable, shall be sealed to the floor; or ities and door seals of microwave ovens shall
(52) Equipment intended for in-place clean- installed on a raised platform of concrete or be cleaned at least once a day, except that this
ing shall be so designed and fabricated that other smooth masonry in a way that meets all shall not apply to hot oil-cooking equipment
cleaning and sanitizing solutions can be cir- of the requirements for sealing or floor clear- and hot oil-filtering systems. The food-con-
culated throughout a fixed system using an ance; or elevated on legs to provide clearance tact surfaces of all cooking equipment shall
effective cleaning and sanitizing regimen; between the floor and equipment, except that be kept free of encrusted grease deposits and
cleaning and sanitizing solutions will contact vertically-mounted floor mixers may be ele- other accumulated soil. III
all interior food-contact surfaces; and the sys- vated to provide at least a four inch (4")-
tem is self-draining or capable of being com- clearance between the floor and equipment if (65) Nonfood-contact surfaces of equipment
pletely evacuated. III no part of the floor under the mixer is more shall be cleaned as often as is necessary to
than six inches (6") from the cleaning access. keep the equipment free of accumulation of
(53) Fixed equipment designed and fabricat- Equipment is easily movable if it is mounted dust, dirt, food particles and other debris. III
ed to be cleaned and sanitized by pressure on wheels or casters; and it has no utility
spray methods shall have sealed electrical connection or has a utility connection that (66) Cloths used for wiping food spills on
wiring, switches and connections. III disconnects quickly, or has a flexible utility tableware, such as plates or bowls being

ROBIN CARNAHAN (3/31/07) CODE OF STATE REGULATIONS 9

Secretary of State
 19 CSR 30-87—DEPARTMENT OF HEALTH AND
SENIOR SERVICES Division 30—Division of Regulation and Licensure

served to the consumer, shall be clean, dry immersion for at least one-half (1/2) minute (74) When chemicals are used for sanitiza-
and used for no other purpose. III in clean, hot water at a temperature of at least tion, they shall not have concentrations high-
one hundred seventy degrees Fahrenheit er than the maximum permitted under 21
(67) Moist cloths or sponges used for wiping (170°F); or immersion for at least one (1) CFR 178.1010 of the (Revised 2005), Food
food spills on kitchenware and food-contact minute in a clean solution containing at least and Drug Code of the United States Food and
surfaces of equipment shall be clean and fifty (50) parts per million of available chlo- Drug Administration, Department of Health
rinsed frequently in one (1) of the permitted rine as a hypochlorite and at a temperature of and Human Services, and a test kit or other
sanitizing solutions and used for no other at least seventy-five degrees Fahrenheit device that accurately measures the parts per
purpose. These cloths and sponges shall be (75°F); or immersion for at least one (1) million concentration of the solution shall be
stored in the sanitizing solution between uses. minute in a clean solution containing at least provided and used. III
Moist cloths or sponges used for cleaning twelve and one-half (12.5) parts per million
nonfood-contact surfaces of equipment such of available iodine and having a pH not high- (75) Cleaning and sanitizing may be done by
as counters, dining table tops and shelves er than five (5.0) and at a temperature of at spray-type or immersion dishwashing
shall be clean and rinsed and used for no least seventy-five degrees Fahrenheit (75°F); machines or by any other type of machine or
other purpose. These cloths and sponges shall or immersion in a clean solution containing
device if it is demonstrated that it thoroughly
be stored in the sanitizing solution between any other chemical sanitizing agent allowed
cleans and sanitizes equipment and utensils.
uses. III under 21 CFR 178.1010 of the (Revised
In a facility with a licensed capacity of twelve
2005), Food and Drug Code of the United
(68) For manual washing, rinsing and sanitiz- States Food and Drug Administration, (12) or fewer beds, a home-type dishwashing
ing of utensils and equipment, a sink with not Department of Health and Human Services, machine shall be acceptable. If a new
fewer than three (3) compartments shall be 200 Independence Avenue SW, Washington, machine is purchased, it shall be one with
provided and used. Sink compartments shall DC 20201, Telephone: 202-619-0257, Toll sanitizing capabilities. In a facility licensed
be large enough to permit the accommodation Free: 1-877-696-6775, that will provide the for a larger capacity, if a dishwasher is used,
of the equipment and utensils and each com- equivalent bactericidal effect of a solution it shall meet the requirements in sections
partment of the sink shall be supplied with containing at least fifty (50) parts per million (72)–(74) of this rule. Machines and devices
hot and cold potable running water, except of available chlorine as a hypochlorite at a shall be properly installed and maintained in
that in an existing licensed facility, the use of temperature of at least seventy-five degrees good repair; shall be operated in accordance
a two (2)-vat sink and a supplementary Fahrenheit (75°F); or treatment with steam, with manufacturers’ instructions; and utensils
portable container to be used for sanitization free from materials or additives other than and equipment placed in the machine shall be
is acceptable. Fixed equipment and utensils those specified in 21 CFR 173.310 of the exposed to all dishwashing cycles. Automatic
and equipment too large to be cleaned in sink (Revised 2005), Food and Drug Code of the detergent dispensers, wetting agent dispensers
compartment shall be washed manually or of the United States Food and Drug and liquid sanitizer injectors, if any, shall be
cleaned through pressure spray methods. III Administration, Department of Health and properly installed and maintained. II/III
Human Services, in the case of equipment
(69) Drain boards or easily movable dish too large to sanitize by immersion, but in (76) The pressure of final rinse water sup-
tables of adequate size shall be provided for which steam can be confined; or rinsing, plied to spray-type dishwashing machines
proper handling of soiled utensils prior to spraying or swabbing with a chemical sanitiz- shall not be less than fifteen (15) nor more
washing and for cleaned utensils following ing solution of at least twice the strength than twenty-five (25) pounds per square inch
sanitizing and shall be located so as not to required for that particular sanitizing solution measured in the water line immediately adja-
interfere with the proper use of the dishwash- in the case of equipment too large to sanitize cent to the final rinse control valve. A one-
ing facilities. III by immersion. (21 CFR 178.1010 (Revised fourth inch (1/4") IPS valve shall be provid-
2005) and 21 CFR 173.310 (Revised 2005) ed immediately upstream from the final rinse
(70) Equipment and utensils shall be pre- are incorporated by reference in this rule and control valve to permit checking the flow
flushed or prescraped and, when necessary, available by Internet at: www.access.gpo.gov.
pressure of the final rinse water. III
presoaked to remove gross food particles and This rule does not incorporate any subse-
soil. III quent amendments or additions.) II/III
(77) Machine- or water line-mounted numer-
ically scaled indicating thermometers, accu-
(71) Except for fixed equipment and utensils (73) When hot water is used for sanitizing, as
too large to be cleaned in sink compartments, allowed by section (72) of this rule, the fol- rate to plus or minus three degrees Fahrenheit
manual washing, rinsing and sanitizing shall lowing facilities shall be provided and used: (±3°F), shall be provided to indicate the
be conducted in the following sequence: sinks an integral heating device or fixture installed temperature of the water in each tank of the
shall be cleaned prior to use; equipment and in, on or under the sanitizing compartment of machine and the temperature of the final
utensils shall be thoroughly washed in the the sink capable of maintaining the water at a rinse water as it enters the manifold. III
first compartment with hot detergent solution temperature of at least one hundred seventy
that is kept clean; equipment and utensils degrees Fahrenheit (170°F); and a numeri- (78) Rinse water tanks shall be protected by
shall be rinsed free of detergent and abrasives cally scaled indicating thermometer, accurate baffles, curtains or other effective means of
with clean water in the second compartment; to plus or minus three degrees Fahrenheit minimizing the entry of wash water into the
and equipment and utensils shall be sanitized (±3°F), convenient to the sink for frequent rinse water. Conveyors in dishwashing
in the third compartment. III checks of water temperature; and dish baskets machines shall be accurately timed to assure
of such size and design to permit complete proper exposure times in wash and rinse
(72) The food-contact surfaces of all equip- immersion of the tableware, kitchenware and cycles in accordance with manufacturers’
ment and utensils shall be sanitized by equipment in the hot water. II/III specifications attached to the machines. III

10 CODE OF STATE REGULATIONS (3/31/07) ROBIN CARNAHAN

Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87

(79) Drain boards shall be provided and be of All utensils shall be stored in a self-draining (93) Permanently fixed artificial light sources
adequate size for the proper handling of position. III shall be installed to provide at least twenty
soiled utensils prior to washing and of (20) footcandles of light on all food prepara-
cleaned utensils following sanitization and (85) Cleaned and sanitized equipment and tion surfaces and at equipment or utensil-
shall be so located and constructed as not to utensils shall be handled in a way that pro- washing work levels. III
interfere with the proper use of the dishwash- tects them from contamination. Spoons,
ing facilities. This does not preclude the use knives and forks shall be touched only by (94) Permanently fixed artificial light sources
of easily movable dish tables for the storage their handles. Cups, glasses, bowls, plates shall be installed to provide, at a distance of
of soiled utensils or the use of each movable and similar items shall be handled without thirty inches (30") from the floor, at least
dish table for the storage of clean utensils fol- contact with inside surfaces or surfaces that twenty (20) footcandles of light in utensil and
lowing sanitization. III contact the user’s mouth. III equipment storage areas and in lavatory and
toilet areas, and at least ten (10) footcandles
(80) Equipment and utensils shall be flushed (86) Cleaned and sanitized utensils and of light in walk-in refrigerating units, dry
or scraped and, when necessary, soaked to equipment shall be stored above the floor in a food-storage areas and in all other areas. This
remove gross food particles and soil prior to clean, dry location in a way that protects shall also include dining areas during clean-
being washed in a dishwashing machine them from contamination by splash, dust and ing operations. III
unless a prewash cycle is a part of the dish- other means. The food-contact surfaces of
washing machine operation. Equipment and fixed equipment shall also be protected from (95) Shielding to protect against broken glass
utensils shall be placed in racks, trays or bas- contamination. III falling onto food shall be provided for all arti-
kets, or on conveyors, in a way that food-con- ficial lighting fixtures located over, by or
tact surfaces are exposed to the unobstructed within food storage, preparation, service and
(87) Glasses and cups shall be stored invert-
application of detergent wash and clean rinse display facilities, and facilities where utensils
ed. Other stored utensils shall be covered or
waters and that permits free draining. III and equipment are cleaned and stored. III
inverted, wherever practical. Facilities for the
storage of knives, forks and spoons shall be (96) Infrared or other heat lamps shall be
(81) Machines (single-tank, stationary-rack,
designed and used to present the handle to the protected against breakage by a shield sur-
door-type machines and spray-type glass
employee or consumer. Unless tableware is rounding and extending beyond the bulb,
washes) using chemicals for sanitization may
prewrapped, holders for knives, forks and leaving only the face of the bulb exposed. III
be used provided that—the temperature of the
spoons at self-service locations shall protect
wash water is not less than one hundred twen-
these articles from contamination and present (97) Nothing in this rule shall prohibit a facil-
ty degrees Fahrenheit (120°F), the wash
the handle of the utensil to the consumer. III ity from hosting a resident/family picnic,
water is kept clean, chemicals added for san-
itization purposes are automatically dis- carry-in dinner, fish fry or barbecue or allow-
pensed; utensils and equipment are exposed (88) Single-service articles shall be stored ing a local community or church group to
to the final chemical sanitizing rinse in accor- above the floor in closed cartons or contain- sponsor such activities for residents.
dance with manufacturers’ specifications for ers which protect them from contamination. Reasonable practices shall be used for main-
time and concentration, the chemical sanitiz- III taining sanitation and appropriate tempera-
ing rinse water temperature is not less than tures of food brought to the facility. III
seventy-five degrees Fahrenheit (75°F) nor (89) Single-service articles shall be handled
less than the temperature specified by the and dispensed in a manner that prevents con- AUTHORITY: sections 198.009, 198.076 and
machine’s manufacturer; chemical sanitizers tamination of surfaces which may come in 198.079, RSMo 2000 and 198.005 and
used shall meet the requirements of 21 CFR contact with food or with the mouth of the 198.073, RSMo Supp. 2006.* This rule orig-
178.1010 (Revised 2005), Food and Drug user. III inally filed as 13 CSR 15-17.030. Original
Code of the United States Food and Drug rule filed July 13, 1983, effective Oct. 13,
Administration, Department of Health and (90) Single-service knives, forks and spoons 1983. Emergency amendment filed Aug. 1,
Human Services and a test kit or other packaged in bulk shall be inserted into hold- 1984, effective Aug. 13, 1984, expired Dec.
device that accurately measures the parts per ers or be wrapped by a person who has 10, 1984. Amended: Filed Sept. 12, 1984,
million concentration of the solution is avail- washed his/her hands immediately prior to effective Dec. 13, 1984. Amended: Filed Aug.
able and is used. II/III sorting or wrapping utensils. Unless single- 1, 1988, effective Nov. 11, 1988. Moved to 19
service knives, forks and spoons are CSR 30-87.030, effective Aug. 28, 2001.
(82) Machines using hot water for sanitizing prewrapped or prepackaged, holders shall be Amended: Filed Aug. 23, 2006, effective
may be used provided that they are operated provided to protect these items from contam- April 30, 2007.
in accordance with the manufacturer’s ination. III
instructions and are maintained in good *Original authority: 198.005, RSMo 2006; 198.009,
RSMo 1979, amended 1993, 1995; 198.073, RSMo 1979,
repair. II/III (91) Prohibited Storage Area. The storage of amended 1984, 1992, 1999, 2006; 198.076, RSMo 1979,
food equipment, utensils or single-service amended 1984; and 198.079, RSMo 1979.
(83) All dishwashing machines shall be thor- articles in toilet rooms or vestibules is pro-
oughly cleaned at least once a day or more hibited. III
often when necessary to maintain them in a
satisfactory operating condition. III (92) All storage and installation of equipment
under exposed sewage or water line, except
(84) After mechanical or manual sanitization, for automatic fire protection sprinkler heads,
all equipment and utensils shall be air dried. is prohibited. II

ROBIN CARNAHAN (3/31/07) CODE OF STATE REGULATIONS 11

Secretary of State