All food while being stored, prepared, displayed, served or sold in the food service department or during transportation must be protected from all sources of contamination. Frozen foods must be thawed under refrigeration, under running water or cooked from the frozen state. All perishable food must be stored at such temperatures as appropriate to protect it against spoilage. All potentially hazardous food must be maintained at safe temperatures except during necessary periods of preparation and service. Raw fruits and vegetables must be washed before use. Stuffed poultry and meats must be stuffed immediately before cooking. Pork products and poultry must be cooked until well done before serving. Individual portions of food, once served, must not be served to a patient again.

1. (1) Dry or staple food items must be stored in accordance with standard dry food storage techniques. Shelves must be at least six (6) inches off the floor to facilitate cleaning and adequate ventilation. The room provided for storage of dry or staple food items must be ventilated and must not be subject to sewage or waste water back flow. Poisonous or toxic materials must not be stored in areas with food supplies. Clothing of any kind must not be kept or stored in the kitchen areas where food is kept. Separate janitor closets are recommended for care of kitchen and dining areas. The food products must be protected from contamination caused by condensation, leakage, mopping, insects, rodents, or vermin.

Authority: T.C.A. § 33-2-504. Administrative History: Original rule filed May 26, 1988; effective July 11, 1988.