- (a) A facility shall have a kitchen area with a refrigerator, sink, cooking equipment and cabinets for storage.
- (b) Utensils for eating, drinking and food serving and preparation shall be washed and rinsed after each use.
- (c) Food shall be protected from contamination while being stored, prepared, transported and served.
- (d) Uneaten food from a person’s dish may not be served again or used in the preparation of other dishes.
- (e) Cold food shall be kept at or below 40°F. Hot food shall be kept at or above 140°F. Frozen food shall be kept at or below 0°F.
Cross References
This section cited in 55 Pa. Code § 3800.302 (relating to exceptions for outdoor and mobile programs); and 55 Pa. Code § 3800.311 (relating to exceptions for day treatment).