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Sanitation and Environment Conditions

Description of Federal Requirements
Comparison of State Requirements
Table Comparing States
Complete Transcript of State Requirements on Sanitation & Environment Conditions(PDF)

Federal Regulations & Related F-tags for 483.40 Applicable Federal Regulation
(h) Sanitary conditions | F370
(2) Food storage | F371
(3) Disposal of garbage | F372

  • 483.35 Dietary Services
  • Description of Federal Requirements    (TOP)    (NEXT)

    Sanitary conditions. The facility must-

    (2) Store, prepare, distribute, and serve food under sanitary conditions; and

    (3) Dispose of garbage and refuse properly.

    Comparison of State Requirements    (TOP)    (NEXT)

    NOTE:  The examples below may not list all States with similar language; always check your state for specifics.

    Most state regulations for sanitation go far beyond the Federal regulations. The major emphasis is placed on dishwashing protocols, hand-washing facilities and cleaning schedules. Some states have regulations that cover all food service entities in the state. Because the Federal regulations are so minimal in this category it is assumed that all states follow those regulations with the expectation that state licensing agencies have more stringent rules. We will continue to work at obtaining additional state regulations related to sanitation and environmental conditions. Because the regulations are so specific in detail and length, this summary just provides a sampling of material included in the regulations and does not go into great depth. NHRegs Environmental topic New Construction – dining – has additional state regulations related to environmental conditions.

    Hand-washing and Toilet Facilities    (TOP)  (NEXT)

    In Alaska, the facility must maintain lavatories for hand washing, with hot and cold running water, soap and disposable towels, conveniently located in the service area used by persons who handle food. In Arkansas, hand-washing facilities shall be equipped with blade-action controls and hot and cold water. Soap and towel dispensers and a step-on trash-can shall be located conveniently to the lavatory. In Mississippi, toilet facilities with lockers shall be provided for employees. Toilet rooms shall not open directly into any room in which food is prepared, stored, displayed or served, nor into any room in which utensils are stored. In South Carolina, each kitchen shall be provided with adequate toilet facilities. In Virginia, toilets with hand-washing lavatories for dietary staff shall be conveniently accessible, but shall not open directly into food service areas.

    Cleaning   (TOP)  (NEXT)

    In Alaska, routine cleaning schedules must be posted and records of cleaning must be maintained on file for 3 months. In Arkansas, floors must be cleaned after each meal and rags from patient bedding or clothing or bath shall not be used in dietetic services for any purpose. Also, the kitchen garbage container shall be emptied and thoroughly washed after each meal. In Iowa a mop and mop pail shall be provided for exclusive us in kitchen and food storage areas. In Kansas, ceilings in the dietary area shall be cleanable by dustless methods, including vacuum cleaning or wet cleaning. In Maine, all facilities shall have designated floor-cleaning equipment for the dietary service area. In Minnesota there must be no sweeping or mopping in the food preparation or service areas of the kitchen during the time of food preparation, except when necessary to prevent accidents.

    Utensils and Dish Storage   (TOP)  (NEXT)

    In Arkansas, dishes, knives, forks, spoons, and other utensils used in the preparation and serving of foods must be stored in such a manner as to be protected from rodents, flies or insects, dust, dirt, or other contamination. Silverware shall be stored in a clean container that can be thoroughly washed and sanitized. Paper or loose covering shall not be used on shelves, cabinets, cabinet drawers, refrigerators, or stoves. Cardboard boxes shall not be saved and used for the storage of food or articles which were not packed in the original box. In Maine, cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in an enclosed, clean, dry location and protected from contamination by splash, dust, and other means. Equipment and utensils shall not be placed under exposed or unprotected sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law. Cleaned utensils shall be stored covered, inverted or appropriately stored on utensils racks. Facilities for the storage of knives, forks, and spoons shall be designed and used to present the handle to the employee, resident or user.

    Manual Dishwashing   (TOP)  (NEXT)

    In Arkansas, facilities may wash and sanitize items in a 3-compartment sink. First items shall be thoroughly cleaned and washed in 100-120 degree F water containing an adequate amount of an effective soap or detergent to remove grease and solids. The wash water shall be changed often enough to keep it reasonably clean. Next, the items shall be completely submerged for at least 2 minutes in clean 180 degree F water. A visible and reliable thermometer shall be conveniently available. Pots and pans which are used for preparing food which will be cooked need not be sanitized. Dishes, trays, and glasses shall be allowed to air dry before storage; drying cloths shall not be used. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed immediately prior to use and frequently during use in a sanitizing solution and used for no other purpose. If multi-use disposable towels are used in place of wiping cloths or sponges, the towels shall be discarded at least on a daily basis. In Mississippi, a three compartment sink shall be provided for cleaning pots and pans.  Each compartment shall be a minimum of twenty-four (24) inches by twenty  (24) inches by sixteen (16) inches.  A drain board of approximately thirty (30) inches shall be provided at each end of the sink, one to be used for stacking soiled utensils and the other for draining clean utensils.

    Mechanical Dishwashing   (TOP)  (NEXT)

    Montana, and Minnesota have specific regulations for mechanical dishwashing that cover several pages while Maine has the following brief regulation. Washing machines and their auxiliary components shall be operated in accordance with manufacturers' instructions and procedures for testing shall be provided and used. When chemicals are relied upon for sanitization, they shall be applied in such concentration and for such a period of time as to provide effective bactericidal treatment of the equipment and utensils:

    1. The temperature of the wash water shall not be less than 120 degrees Fahrenheit;

    2. Chemicals added for sanitization purposes shall be automatically dispensed;

    3.The chemical sanitizing rinse water temperature shall be the temperature specified by the machine manufacturer. Dishwashing racks, when not in use, shall be stored in a clean area off the floor.

    In Mississippi, commercial or institutional type dishwashing equipment shall be provided in homes with more than twenty-four (24) beds.  The dishwashing area shall be separated from the food preparation area.  If sanitizing is to be accomplished by hot water, a minimum temperature of one hundred eighty (180) degrees Fahrenheit shall be maintained during the rinsing cycle.  An alternate method of sanitizing through use of chemicals may be provided if sanitizing standards of the Mississippi State Department of Health Food Code Regulations are observed.  Adequate counter-space for stacking soiled dishes shall be provided in the dishwashing area at the most convenient place of entry from the dining room, followed by a disposer with can storage under the counter. There shall be a pre-rinse sink, then the dishwasher and finally a counter or drain for clean dishes.  

    Garbage   (TOP)  (NEXT)

    In Arkansas all kitchen garbage, cans, trash, and other waste materials shall be stored in water-tight containers provided with close-fitting lids. The kitchen garbage container shall be emptied and thoroughly washed after each meal and treated with a disinfectant if necessary.

    Vermin Control   (TOP)  (NEXT)

    In Florida, effective control measures shall be taken to protect against the entrance into the food establishment, and the breeding or presence on the premises of rodents, flies, roaches and other vermin. All buildings shall be effectively rodent-proofed, free of rodents and maintained in a rodent-proof and rodent-free condition. All openings to the outside air, including windows, doors, skylights, transoms, intake and exhaust ducts shall be effectively protected against the entrance of flies and other flying insects by self-closing doors which open outward, closed windows, screening, controlled air currents or other effective means. Screening material shall not be less than 16 mesh to the inch or equivalent and screens for windows, doors, skylights, transoms and other openings to the outside air shall be tight fitting and free of breaks. Insecticides or rodenticides, when used, shall be used in full compliance with Chapter 5E-14, F.A.C.

    Table Comparing States    (TOP)

    Note: If the States in this table are not hyper-linked, their provisions do not appear to address the topic, and therefore, do not alter the Federal Regulatory scope.  The Table summarizes content on Administration by State (with a link to each State's specific language).  Link to a downloadable PDF document containing all State requirements on Sanitation and Environmental Conditions.

    483.35 Dietary Services

    Sanitation and Environment Conditions
    State Goes beyond Federal Regulations? Subjects Addressed: How State Differs From or Expands On Federal Regulations
    Alabama Yes Same as Federal Categories
    Alaska Yes Routine cleaning schedule; maintain lavatories
    Arizona No Arizona regulations do not contain specific content for Dietary Sanitation and Environmental Conditions.
    Arkansas Yes Sanitary condition; manual dishwashing; mechanical dishwashing; garbage; storage of cleaning equipment; hand washing facilities
    California Yes Pesticides; dietetic sanitation; ice; cleaning and disinfection of utensil; kitchen waste
    Colorado Yes Isolation dishes & utensils
    Connecticut No Connecticut regulations do not contain specific content for Dietary Sanitation and Environmental Conditions.
    Delaware No Delaware regulations do not contain specific content for Dietary Sanitation and Environmental Conditions.
    District of Columbia Yes Written policy for handling food, curriculum for in-service to include infection control and personal hygiene
    Florida Yes Florida regulations do not contain specific content for Dietary Sanitation and Environmental Conditions.
    Georgia Yes Georgia regulations do not contain specific content for Dietary Sanitation and Environmental Conditions.
    Hawaii Yes Hygienic instructions for personnel
    Idaho Yes Food sanitation; ice; separate hand washing sink in kitchen
    Illinois Yes Comply with Department's rule Food Service Sanitation
    Indiana Yes Garbage disposal
    Iowa Yes Sanitation in food prep area; no animals or birds in food prep area; schedule of cleaning; food waste; dishwashing
    Kansas Yes Ware-washing; ventilation; janitor's closet; water temperature; waste disposal
    Kentucky No Mirrors Federal Regulations
    Louisiana Yes Water temperature for dishwashing; garbage handling; ice; equipment and supplies
    Maine Yes Cleaning frequency; manual cleaning and sanitizing; mechanical cleaning and sanitizing; equipment and utensil handling; garbage and rubbish; disposal; janitor's closet
    Maryland Yes Janitor's closet
    Massachusetts Yes Food sanitation; minimum sanitation standards; dishwashing temperature
    Michigan No Michigan regulations do not contain specific content for Dietary Sanitation and Environmental Conditions.
    Minnesota Yes Dishwashing; floor cleaning and trash; manual cleaning and sanitizing; mechanical cleaning and sanitizing
    Mississippi Yes Cleaning physical area; employee toilet facilities; hand washing facilities; separation of kitchen from resident rooms; pot and pan sink; dishwashing
    Missouri Yes Extensive new Sanitation requirements for new and existing care facilities
    Montana Yes Extensive regulations that cover all state food service entities; equipment and utensil cleaning and sanitation; garbage and refuse; insect and rodent control;
    Nebraska Yes Comply with provisions of the Food Code
    Nevada Yes Comply with State regulations and maintain reports
    New Hampshire Yes Use of outdated food; sanitation; potable water; temperatures
    New Jersey Yes Sanitation in conformance with Chapter XII of the New Jersey State Sanitary Code
    New Mexico Yes Sanitation of equipment and utensils; animals not allowed where food is; dishwashing
    New York Yes Sanitary requirements to follow Part 14 of Service Food Establishment of Chapter I
    North Carolina Yes Follow Rules Governing the Sanitation of Restaurants and Other Food Handling Establishments incorporated by reference
    North Dakota Yes Dietary services to include maintenance of sanitary conditions.
    Ohio Yes Follow food service requirements of Chapter 3717-1 of the Administrative Code
    Oklahoma Yes Ware-washing room; waste storage; toilets; janitor's closet
    Oregon Yes Food sanitation rules
    Pennsylvania Yes Dietary personnel requirements and ice containers and storage
    Rhode Island Yes Efficient safe and sanitary food and storage 
    South Carolina Yes Poisonous products; food sanitation; cleanliness of equipment and utensils; methods and facilities for washing and sanitizing; water temperature; storage of clean utensils; water supply; cleaning equipment storage; meal service staff
    South Dakota Yes Manager and at least one cook must possess current certificate from a ServSare Food Protection Program
    Tennessee Yes Commercial automatic dishwasher required; 3 compartment sink
    Texas Yes Texas Department of Health food service sanitation requirements
    Utah Yes Comply with Utah Department of Health Food Service Sanitation Requirements
    Vermont No Mirrors Federal Regulations
    Virginia Yes Pot washing facilities; commercial type dishwashing equipment required; hand washing lavatories
    Washington Yes Sanitary requirements
    West Virginia No Mirrors Federal Regulations
    Wisconsin Yes Sanitation; dishwashing; hygiene of staff
    Wyoming Yes Hygiene of personnel and practice safe food handling techniques in accordance with current edition of Food Code.

    Complete Transcript of State Requirements on Sanitary and Environmental Conditions   (TOP)