R9-8 Food Recreational and Institutional Sanitation ...

1 IContentsChapter 1 Purpose and DefinitionsTITLE 9. HEALTH SERVICESCHAPTER 8: DEPARTMENT OF HEALTH SERVICESFOOD, Recreational AND Institutional SANITATIONARTICLE 1. food AND DRINKCHAPTER 1 PURPOSE AND DEFINITIONS 1 CHAPTER 2 MANAGEMENT AND PERSONNEL 18 CHAPTER 3 food 35 CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS 77 CHAPTER 5 water , PLUMBING, AND WASTE 118 CHAPTER 6 PHYSICAL FACILITIES137 CHAPTER 7 POISONOUS OR TOXIC MATERIALS153 CHAPTER 8 COMPLIANCE AND ENFORCEMENT1601-1 TITLE, INTENT, SCOPE11-101 and Terms Defined 2iiChapter 2 Management and PersonnelChapter 3 Food2-1 SUPERVISION192-101 Responsibility19 2-102 Knowledge192-103 Duties21 2-2 EMPLOYEE HEALTH232-201 Disease or Medical Condition232-3 PERSONAL CLEANLINESS29 2-301 Hands and Arms 292-302 Fingernails322-303 Jewelry 322-304 Outer Clothing322-4 HYGIENIC PRACTICES 332-401 food Contamination Prevention 332-402 Hair Restraints 332-403 Animals 343-1 CHARACTERISTICS 35 3-101 Condition 353-2

2 SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS363-201 Sources363-202 Specifications for Receiving 403-203 Original Containers and Records43iii3-3 PROTECTION FROM CONTAMINATION AFTER RECEIVING453-301 Preventing Contamination by Employees 45 3-302 Preventing food and Ingredient Contamination463-303 Preventing Contamination from Ice Used as a Coolant483-304 Preventing Contamination from Equipment, Utensils, and Linens 49 3-305 Preventing Contamination from the Premises52 3-306 Preventing Contamination by Consumers533-307 Preventing Contamination from Other Sources55 3-4 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN 55 3-401 Cooking55 3-402 Freezing59 3-403 Reheating59 3-5 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN60 3-501 Temperature and Time Control60 3-502 Specialized Processing Methods683-6 food IDENTITY, PRESENTATION.

3 AND ON-PREMISES LABELING71 3-601 Accurate Representation71 3-602 Labeling71 3-603 Consumer Advisory73 3-7 CONTAMINATED FOOD73 3-701 Disposition733-8 SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLEPOPULATIONS743-801 Additional Safeguards74ivChapter 4 Equipment, Utensils, and Linens4-1 MATERIALS FOR construction AND REPAIR77 4-101 Multiuse77 4-102 Single-Service and Single-Use80 4-2 DESIGN AND CONSTRUCTION81 4-201 Durability and Strength81 4-202 Cleanability81 4-203 Accuracy83 4-204 Functionality844-205 Acceptability924-3 NUMBERS AND CAPACITIES93 4-301 Equipment93 4-302 Utensils, Temperature Measuring Devices.

4 And Testing Devices95 4-4 LOCATION AND INSTALLATION96 4-401 Location96 4-402 Installation97 4-5 MAINTENANCE AND OPERATION98 4-501 Equipment 98 4-502 Utensils and Temperature and PressureMeasuring Devices1034-6 CLEANING OF EQUIPMENT AND UTENSILS104 4-601 Objective104 4-602 Frequency1044-603 Methods108 4-7 SANITIZATION OF EQUIPMENT AND UTENSILS111 4-701 Objective 111 4-702 Frequency 111vChapter 5 water , Plumbing, and Waste 4-703 Methods 112 4-8 LAUNDERING113 4-801 Objective 113 4-802 Frequency 113 4-803 Methods 113 4-9 PROTECTION OF CLEAN ITEMS114 4-901 Drying114 4-902 Lubricating and Reassembling115 4-903 Storing 115 4-904 Handling1175-1 WATER117 5-101 Source 117 5-102 Quality 118 5-103 Quantity and Availability 119 5-104 Distribution, Delivery, and Retention1195-2 PLUMBING SYSTEM120 5-201 Materials120 5-202 Design.

5 construction , and Installation 121 5-203 Numbers and Capacities 122 5-204 Location and Placement 123 5-205 Operation and Maintenance 123 5-3 MOBILE water TANK AND MOBILE food ESTABLISHMENT water TANK 125 5-301 Materials 125 5-302 Design and construction 126 5-303 Numbers and Capacities 127 5-304 Operation and Maintenance 128 5-4 SEWAGE, OTHER LIQUID WASTE, AND RAINWATER 129 5-401 Mobile Holding Tank 129 5-402 Retention, Drainage, and Delivery 129viChapter 6 Physical Facilities 5-403 Disposal Facility 130 5-5 REFUSE, RECYCLABLES, AND RETURNABLES 131 5-501 Facilities on the Premises 131 5-502 Removal 135 5-503 Facilities for Disposal and Recycling 1356-1 MATERIALS FOR construction AND REPAIR 137 6-101 Indoor Areas137 6-102 Outdoor Areas 137 6-2 DESIGN.

6 construction , AND INSTALLATION 137 6-201 Cleanability 1376-202 Functionality 1396-3 NUMBERS AND CAPACITIES 143 6-301 Handwashing Facilities 143 6-302 Toilets and Urinals 144 6-303 Lighting 144 6-304 Ventilation 145 6-305 Dressing Areas and Lockers 145 6-306 Service Sinks 1456-4 LOCATION AND PLACEMENT 146 6-401 Handwashing Facilities 146 6-402 Toilet Rooms 146 6-403 Employee Accommodations 146 6-404 Distressed

7 Merchandise 146 6-405 Refuse, Recyclables, and Returnables 147 6-5 MAINTENANCE AND OPERATION 147 6-501 Premises, Structures, Attachments, andFixtures - Methods 147viiChapter 7 Poisonous or Toxic MaterialsChapter 8 Compliance and Enforcement7-1 LABELING AND IDENTIFICATION 153 7-101 Original Containers 153 7-102 Working Containers 1537-2 OPERATIONAL SUPPLIES AND APPLICATIONS 154 7-201 Storage 154 7-202 Presence and Use 1547-203 Container Prohibitions 155 7-204 Chemicals 155 7-205 Lubricants 156 7-206 Pesticides 156 7-207 Medicines 157

8 7-208 First Aid Supplies 157 7-209 Other Personal Care Items1577-3 STOCK AND RETAIL SALE 159 7-301 Storage and Display1598-1 CODE APPLICABILITY 160 8-101 Use for Intended Purpose 160 8-102 Additional Requirements 160 8-103 Variances 161 8-2 PLAN SUBMISSION AND approval 163 8-201 Facility and Operating Plans 163 8-203 construction Inspection and approval 165 8-3 LICENSE TO OPERATE 167 Establishment License of License 174 8-304 Conditions of Retention Suspension or Revocation 176 8-4 INSPECTION AND CORRECTION OF VIOLATIONS177 Standardization and Documentation 1778-401 Frequency 179 8-402 Access 180 8-403 Report of Findings 182 8-404 Imminent Health Hazard 183 8-405 Critical Violation 183 8-406 Noncritical Violation185R9-8-109 Cease and Desist and Abatement 1851 Chapter 1 Purpose and

9 DefinitionsParts1-1 TITLE, INTENT, SCOPE1-2 DEFINITIONS 1-1 TITLE, INTENT, SCOPE Subparts 1-101 Title R9-8-102 Applicability 1-102 Intent 1-103 ScopeThis document incorporates the proposed rule as published in the Arizona Administrative Register on July 14,2000 and the portions of the food Code: 1999 Recommendations of the United States Public HealthService, food and Drug Administration that are incorporated into the proposed rule by 8 of this document includes license application procedures, time-frames as required bythe Administrative Procedure Act, license format, license suspension and revocation, inspectionstandardization and documentation, and cease and desist and abatement.

10 Title provi