Health Safety Standards

 

DEPARTMENT OF CHILDREN AND FAMILY SERVICES

Agency for Persons with Disabilities

RULE NO.:RULE TITLE:

65G-2.017Health Safety Standards

NOTICE OF CHANGE

Notice is hereby given that the following changes have been made to the proposed rule in accordance with subparagraph 120.54(3)(d)1, F.S., published in Vol. 39, No. 126, June 28, 2013 issue of the Florida Administrative Register.

 

65G-2.017 Health Safety Standards for Licensed Facilities

(1) Food. Food received or used in licensed facilities shall be clean, wholesome, free from spoilage, adulteration and misbranding, and safe for human consumption. A violation of this provision shall constitute a Class II violation.

(a) Food while being transported, stored, prepared, displayed, or served within licensed facilities shall be protected from dust, flies, rodents or other vermin, toxic materials, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, by sewage, overhead leakage and all other sources of contamination. A violation of this paragraph shall constitute a Class II violation.

(b) No change.

(c) Potentially hazardous food shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall be kept at safe temperatures, either below 41 degrees Fahrenheit or above 135 degrees Fahrenheit, except during necessary periods of preparation and service. “Potentially hazardous food” means food which requries  refrigeration or freezing to prevent spoilage while it is in storage.  A violation of this paragraph shall constitute a Class II violation.

(d) Potentially hazardous foods which are to be served without further cooking (ready to eat foods) and will require refrigeration refridgeration, shall not be allowed to remain between 41 degrees and 135 degrees Fahrenhiet for a period in excess of four hours. A violation of this paragraph shall constitute a Class II violation.

(e) Frozen potentially hazardous food shall be thawed in refrigerated units at a temperature not to exceed 41 degrees Fahrenheit,; or under cold potable running water with sufficient water velocity to agitate and float off loosened food particles into the overflow for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Farenheit,; or in a microwave if it will be cooked immediately upon thawing,; or as part of the cooking process. A violation of this paragraph shall constitute a Class III violation.

(f) through (g) No change.

(h) Food shall be stored a minimum of 6 inches above the floor, on clean shelves, racks, dollies or other clean surfaces in such a manner as to be protected from splash and other contamination. Food must be stored in a manner which permits uncrowded to permit free air circulation in and around food. A violation of this paragraph shall constitute a Class II violation.

(i) Prior to the food being placed into the freezer, the container must be clearly marked to indicate the date of freezing. Food must be date marked if not consumed upon initial preparation and held for more than 24 hours. Potentially hazardous foods shall be kept for no more than seven days after its initial cooking. A violation of this paragraph shall constitute a Class III violation.

(j) Potentially hazardous food must be stored in a refrigerator or freezer as appropriate upon being received After purchasing and when receiving food into the facility, refridgerate or freeze foods as soon as possible in order to maintain correct temperatures. A violation of this paragraph shall constitute a Class III violation.

(k) Hot food shall be cooled within 4 hours to 41 degrees Fahrenheit or below. Cooling food to safe storage temperatures shall include two stage cooling. Hot food should be cooled from 135 degrees to below 70 degrees Fahrenheit within two hours and then cooled from 70 degrees to below 41 degrees Fahrenheit within an additional four hours. The total time for both stages combined shall not exceed six hours. A violation of this paragraph shall constitute a Class III violation.  

(2) Food Equipment.

(a) No change.

(b) Cleaned and sanitized utensils and equipment and all single-use single-service articles shall be stored at least 6 inches above the floor in a clean, dry location and in a way that protects them from contamination by splash, dust and other means. A violation of this paragraph shall constitute a Class II violation.

(c) No change.

(d) All sinks shall be of sufficient adequate size and depth to accommodate the utensils being washed.

(e) After sanitization, all equipment and utensils shall be air-dried before storage. Cleaned and sanitized equipment and utensils and all single-use single-service articles shall be handled in a way that protects them from contamination.

(f) No change.

(g) Dishwashers These machines and devices shall be properly installed and maintained in good repair. Machines and devices shall be operated in accordance with the manufacturer’s instructions and specifications, which must be retained by the facility attached to the machine.

(h) through (i) No change.

(3) Insect, Rodent and Vermin control. Effective measures shall be utilized to minimize the presence of rodents, flies, cockroaches and other insects on the premises.

(a) No change.

(b) All outside openings shall be effectively sealed or screened to prevent entry of insects, rodents, or other vectors and vermin.

(c) No change.

(4) Animal Health and Safety.

(a) Animals must be kept in good health and free from disease or under treatment by a licensed veterinarian. A violation of this paragraph shall constitute a Class III violation.

(b) Animals being kept indoors or having access to the indoors must be treated for flea control throughout the year to prevent infestations. A violation of this paragraph shall constitute a Class II violation.

(c) Animals requiring rabies vaccination must be vaccinated for rabies and their vaccinations must be current at the time of inspection. Animals requiring rabies vaccination would include dogs and cats. Proof of rabies vaccination or veterinary certification of vaccination exemption shall be kept on the premises at all times. A violation of this paragraph shall constitute a Class III violation.

(5) Housing.

(a) Floor surfaces shall be of non-slip type and maintained free of loose or broken tiles and boards, holes, uneven projections, protruding nails, tears, splinters, water spillage and other tripping hazards.

(b) No change.

(c) All areas of the facility occupied by residents, including bedrooms sleeping rooms, common areas, hallways, bathrooms, and dining areas shall have natural or mechanical ventilation.

(d) A violation of this subsection shall constitute a Class III violation.

(6) Response to Client Sickness

(a) through (c) No change.

(d) Soiled linens, soiled clothes or other soiled items shall be carefully removed and kept separated from uncontaminated items. Soiled linens, soiled clothes or other soiled items that are contaminated shall be washed separately from uncontaminated items using in a pre-wash cycle, then use a regular wash cycle at high temperature with using detergent or regular wash cycle with detergent and bleach or other sanitizer and then dried separately from uncontaminated items at a high temperature.

(e) A violation of this paragraph shall constitute a Class II violation.

(7) Agency staff shall review facilities for food safety and environmental health standards using APD 2012 Health Facility Checklist (effective January 1, 2015 October, 2012), which is hereby incorporated by reference.  A copy of this form may be obtained by contacting the Regional office.

Rulemaking Authority 393.067(1), 393.067(7), 393.067(8), 393.501(1) FS. Law Implemented 393.067, F.S.(1), 393.067(7), 393.067(8) FS. History–New _______.