Definitions, Food Supplies, Food Protection

 

DEPARTMENT OF HEALTH

Division of Environmental Health

RULE NOS.:RULE TITLES:

64E-11.002Definitions

64E-11.003Food Supplies

64E-11.014Mobile Food Units

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., FS., published in Vol. 44, No. 81, April 25, 2018 issue of the Florida Administrative Register.

 

64E-11.002 Definitions.

(1) through (13) No change.

(14) Frankfurter – As defined in 9 C.F.R. § 319.180 (01-01-­20181998) herein incorporated by reference and available at https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX.

(15) through (16) No change.

(17) Hot Water – A minimum miniumum water temperature of 100 degrees Fahrenheit or above.

(18) through (33) No change.

Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.22, Amended 2-21-91, 5-12-92, Retained here and Transferred to 7C-4.009, Amended 6-1-93, 11-30-93, 8-28-96, Formerly 10D-13.022, Amended 3-15-98, 7-14-03, 4-1-09,            .

 

64E-11.003 Food Hygiene Standards Supplies.

(1) through (2) No change.

(3) Personnel – Except as specifically provided in this subsection, the standards for personnel are governed by Parts 2-2 through 2-5 and Part 3-8 of the Food Code, as incorporated by reference in Rule 64E-11.002.

(a) through (b) No change.

(4) Food Equipment and Utensils – Except as specifically provided in this subsection, the standards for food equipment and utensils are governed by Chapter 4 of the Food Code, as incorporated by reference in Rule 64E-11.002. (a) Every food service establishment must have equipment and utensils so designed, constructed, located, installed, maintained and operated as to permit full compliance with the provisions of this chapter. Only equipment necessary for the proper operation of the activities of the food service establishment is required. Sinks used for the preparation of food shall not be used for any other purpose.

(b) Equipment that is certified or classified for sanitation in accordance with American National Standards Institute/National Sanitation Foundation (ANSI/NSF) standards (Standard 2, July 1, 2002; Standard 3, July 1, 2001; Standard 4, April 26, 2002; Standard 6, December 6, 2002; Standard 7, April 1, 2001; Standard 8, December 26, 2002; Standard 12, November 1, 1992; Standard 13, August 1, 2001; Standard 18, August 29, 1996; Standard 20, July 1, 2000; Standard 25, December 26, 2002; Standard 29, November 1, 1990; Standard 36, January 1, 2002; Standard 37, April 26, 2002; Standard 51, June 14, 2002; and Standard 59, December 26, 2002) by an ANSI accredited program, are considered to be in compliance with Parts 4-1 and 4-2 of the Food Code.

(5) Sanitary Facilities and Controls – except as specifically provided in this subsection, the standards for sanitary facilities and controls are governed by Chapter 5 of the Food Code, as incorporated by reference in Rule 64E-11.002.

(a) Water Supply – The water supply must be adequate, of safe sanitary quality and from an approved source in accordance with provisions of Chapters 62-550 and 62-555, F.A.C., or Chapter 64E-8, F.A.C. Chapters 62-550 and 62-555, F.A.C. (07/2018) are incorporated by reference and available at https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX and at https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX. Hot and cold running water under pressure must be provided in all areas where food is prepared and where equipment and multi-use utensils are washed.

(b) Sewage Disposal – Sewage must be disposed of in a public sewerage system or other approved sewerage system in accordance with provisions of Chapter 64E-6 or Chapter 62-600, F.A.C., whichever is applicable. Chapter 62-600, F.A.C. (07/2018) is incorporated by reference and available at https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX. Grease interceptors must be readily accessible for cleaning. Grease interceptors must be designed and installed in accordance with provisions of Chapter 64E-6, F.A.C., or the applicable plumbing authority.

(c) through (d) No change.

(e) Garbage and Rubbish Disposal – All garbage and rubbish must be removed from the food establishment premises with sufficient frequency to prevent nuisance conditions and must be disposed of in accordance with provisions of Chapter 62-701, F.A.C. (07/2018), which is incorporated by reference and available at https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX.

(f) Vermin Control – Insecticides or pesticides, when used, must be used in full compliance with Chapter 5E-14, F.A.C. (07/2018), which is  incorporated by reference and available at https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX.

(6) Other Facilities and Operations – Except as specifically provided in this subsection, the standards for other facilities and operations are governed by Chapters 6-7 of the Food Code, as incorporated by reference in Rule 64E-11.002.

(a) through (b) No change.

(c) Live Birds and Animals – No live birds or animals, excluding crustacea, shellfish, and fish in aquariums, are allowed in a food service establishment, in vehicles used for transporting food, or in any other area or facility used to conduct food service operations, except as provided under section 413.08, F.S. Live birds may be present in food service areas where adequate engineering controls of the ventilation system will prevent contamination of the facility, employees, or consumers.

(7) through (8) No change.

Rulemaking Authority 381.006, 381.0072 FS. Law Implemented 381.006, 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.23, Amended 2-21-91, Retained here and Transferred to 7C-4.010, Amended 6-1-93, 8-28-96, Formerly 10D-13.023, Amended 3-15-98, 7-14-03,            .

 

64E-11.014 Mobile Food Units.

All mobile food units required to have vehicle identification numbers must submit their vehicle identification number to the department on the application for licensure. The license decal must be affixed to the mobile food unit. Mobile food units must comply with Rules 64E-11.001 through 64E-11.003 and Rules 64E-11.011 through 64E-11.013, F.A.C., except that such mobile food units are not required to have employee/patron toilet facilities or mop sinks. No license will be granted to a mobile food unit until the following additional requirements have been met:

(1) through (5) No change.

(6) When a service area is provided at the commissary for cleaning and servicing mobile food units, the service area must include at least overhead protection for any supplying, cleaning or servicing operation. Such area must be physically separated from other food operations; must be equipped to furnish approved potable water in accordance with applicable provisions of Chapters 62-550 and 62-555 or Chapter 64E-8, F.A.C.; and must provide facilities for the drainage and disposal of liquid wastes in accordance with applicable provisions of Chapter 64E-6 or 62-600, F.A.C., and the plumbing authority. The surface of the servicing area must be constructed of a smooth, nonabsorbent material such as concrete or machine laid asphalt and must be maintained in good repair, kept clean and be graded to drain. Chapters 62-550, 62-555, and 62-600, F.A.C. (07/2018) are incorporated by reference and available at https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX,  https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX, and https://www.flrules.org/Gateway/reference.asp?No=Ref-XXXX.

(7) through (9) No change.

Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 3-15-98, Amended 7-14-03,______.