Health Regulations - Food Establishments

Chapter 5, Subchapter 4

  1. Food handlers

    1. Every person directly handling unwrapped or unprotected food shall keep clean and wear clean, light-colored, washable clothing while on duty. Adequate dressing space shall be provided apart from any room in which food may be opened to contamination. Toilet rooms are not considered adequate quarters to be used as dressing rooms. Such dressing space shall be kept clean at all times.
    2. The use of tobacco is prohibited in any room where food is unwrapped or unprotected. Expectorating in any food establishment except in cuspidors or other provided containers is strictly prohibited.
    3. Every person handling unwrapped or unprotected food shall before beginning work wash his hands with soap and water. This regulation is to be especially followed after use of a toilet. A copy of this regulation in whole or condensed part approved b y the board of health shall be posted in all toilet rooms.
    4. No person shall sit or lounge or be permitted to sit, lounge, or lie upon any of the tables, shelves, boxes, or other equipment or accessories used in connection with the production, preparation, packing, storage, display, or sale of any food.
  2. Lavatories and toilets

    1. A proper number of toilets shall be provided for the employees. This number is to be determined from the number of employees and division of sex. At least one water closet and lavatory for every 15 employees shall be provided. In excess of 15 employees, there shall be a minimum of two toilet rooms, one of each sex.
    2. In close proximity to the toilet there shall be a lavatory with an adequate supply of water. Soap (preferably a soap dispenser) and individual or single-use towels shall be provided.
    3. Toilets shall be ventilated, and lavatories, seats, flushing systems, and bowls shall be kept in good repair.
    4. Toilets and lavatories shall be kept clean at all times and washed at reasonable intervals with a cleansing agent such as soap or a washing powder. Privies shall come under this regulation and in addition to general cleanliness shall be screened from flies and rodents.
    5. Toilets shall be provided with self-closing doors and shall not open into any room where food is open to contamination.
    6. Each food establishment shall provide adequate drinking facilities for employees. This water supply shall have been analyzed by the state laboratory of hygiene and declared wholesome. The drinking glass is prohibited.
  3. Sewage, garbage and rubbish disposal

    1. All sewage and waste water not emptying into a public sewerage system shall be disposed of in a manner approved by the board of health.
    2. Garbage and refuse cans shall be water tight metal containers, shall be covered to exclude flies, and shall be washed with hot water and a cleansing compound at least once weekly. All refuse, dirt, and waste products subject to prevent decomposition and overflow.
    3. No accumulation of rubbish or useless or offensive material shall be permitted in any room where food is handled in an unwrapped or unprotected state.
  4. Floors, walls, ceilings

    1. All floors where spillage of food occurs shall be smooth, tight, non-absorbent material that can be flushed and kept clean. All floors where spillage or drainage of liquids occur, shall be of an impervious substance and at a proper slant to insure adequate drainage.
    2. Walls and ceilings of all rooms where unwrapped or unprotected food is handled shall be well plastered, wainscoted, covered with or constructed of smooth material. These walls and ceilings shall be covered with a light-colored, washable paint or kept well lime washed.
    3. Floors where spillage of food occurs shall be cleaned at the end of each day’s work. Dry sweeping is prohibited in any room where food is unwrapped or unprotected. Walls and ceilings shall be well painted and clean at all times.
  5. Apparatus, utensils, and appurtenances

    1. All apparatus, utensils, and appurtenances in a food establishment shall be so constructed and placed that they may be easily cleaned.
    2. The use of any utensil or piece of apparatus that is badly worn, rusted, corroded, or in such condition that it cannot be rendered clean by washing is prohibited.
    3. Adequate sinks with abundant hot and cold water shall be provided for washing apparatus, utensils, or any article of food that requires washing before it is handled further.
    4. Surfaces on which food is handled shall be of a tight, impervious material, preferably of a single solid piece.
    5. All apparatus, utensils, and appurtenances shall be maintained in a cleanly condition at all times.
  6. Fly and vermin control

    1. Flies shall be excluded from all food establishments. During fly season doorways shall be equipped with self-closing screen doors. Windows and other openings shall be screened. This screening shall be maintained in good repair at all times; provided, that in special cases the board may be satisfied that fans of adequate capacity, suitably located ad operated, serve effectively for fly exclusion, such fans may be accepted in lieu of screens. Nothing in this subsection is to be construed to permit display of food without prescribed protection.
    2. Food establishments shall be kept free at all times from roaches, rats, mice and other vermin. Breeding places for vermin shall be considered a nuisance.
  7. Food receptacles and conveyors

    1. An establishment bottling carbonated beverages, soda waters, mineral or spring waters shall wash all bottles before use in water at a temperature not less that 125 degrees F, containing not less that two percent alkali calculated as sodium hydroxide or by al equivalent cleaning and sanitizing process which has been approved by the Department of Health. The washing solution may contain other washing agents in addition to the two percent caustic alkali for effective cleansing provided it will not tend to neutralize the alkali. All bottles shall be inspected for dirt, glass, cork or any other foreign substance before being offered for sale, and if present, the contents shall be discarded. All other bottles, glasses, cups, cans and receptacles shall be washed, rinsed, and sterilized, and in all practi9cal instances the washing and sterilization shall take place immediately before receiving food. In the event that sterilization occurs after the food has been packed, it will not be necessary to sterilize the receptacles before packing.
    2. All caps, corks, papers, boxes, etc., that come in direct contact with a food shall at all times be kept in a clean place protected from dust, flies, and vermin.
    3. Food that is being transported shall be protected from dust, flies, and vermin and shall be transported in such a manner that no deterioration of the food takes place.
    4. One-trip glass bottles will be permitted for use in bottling carbonated beverages for sale provided they arrive at the bottling plant clean and bacteria free, are rinsed with cold water, the source and system of which has been approved by the State Department of Health specifically for that purpose, and maintains a minimum of 0.2 ppm of free chlorine in the rinse water. If testing of these one-trip bottles by the Health Department at any time reveals that more than 10 percent of the bottles tested contain bacteria, reported in total bacteria counts, or at least one coliform organism is determined to have been present in a bottle just prior to filling, the bottling company shall be required to either purchase bottles from another source that is not contaminated, wash the bottles in accordance with the washing requirements for returnable bottles, in this regulation (above) or close down that portion of the plant that uses one-trip bottles in its bottling process.
  8. Storage and displaying

    1. The presence of any food in a food establishment shall be deemed prime facie evidence of its use as human food.
    2. All food held in storage shall be kept under sanitary conditions and in such a manner as to prevent decomposition or contamination that might render it unfit for human consumption. Food or drink which has become unfit for human consumption shall be kept separate and apart from other food which is held. Kept, and offered for sale; shall be marked "condemned" and removed daily.
    3. No small fruits, such as berries, cherries, grapes; no opened or prepared fruits; and no dressed meat, dressed fish, or dressed fowl, confectionery, bakery products, or other similar articles of food liable to contamination by such exposure, shall be stored or displayed on the sidewalk or in any vehicle, booth, or roadside stand, unless such articles shall be protected by some covering which will not transmit dirt, flies, or other forms of contamination. The bottom of all containers or supports for food thus stored or displayed shall be not less than 24 inches above the sidewalk or outer flooring.
    4. No prepared foodstuffs, such as bakery products, confectionery, shelled nuts, etc.; cereal products, as breakfast foods, macaroni, noodles, tapioca, etc.; pickled products, as pickles, relishes, etc.; fruit products, as apple butter, jam, sugared or dried fruits, cut melons, mincemeat, etc.; meat or fish products, as cut meat, bacon, the various prepared meats and meat products, dried, salted, or smoked fish, or other foods prepared for eating, or those subject to attack by worms or flies shall be displayed unless protected from flies, dust, dirt, or other contamination by some suitable covering.
    5. No fruit from which decayed portions have been removed, and no food showing evidence of contamination, decomposition, or decay, shall be sold.
    6. All perishable articles of food such as milk, cream, ice cream, mix, salads, butter oleomargarine, cream-filled pastries, shall be stored between 40 and 45 degrees F. Fresh meats, fish and fowl shall be maintained at between 34 and 38 degrees F. except when preparing said meats, fish and fowl. Waste water from refrigeration equipment shall discharge into an open sink or drain, properly trapped and sewer-connected; provided that where sewer connections are not available, clean, adequate, water-tight drip pans may be used. Food stored or displayed in a refrigerated space shall be hung, on racks, or in boxes, cans, or bottles.
  9. Inspections

    1. Inspections of food establishments subject to the above regulations shall be made as authorized by 18 V.S.A. 4306.

EFFECTIVE DATE 7 / 27 / 72
AMENDED DATE 4 / 20 / 83

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