Minnesota Administrative Rules

4645.5100 KITCHEN EQUIPMENT FOR ALL HOSPITALS.

Subpart 1.

Equipment.

The equipment shall be adequate, properly constructed, and so arranged as to enable the storage, preparation, cooking, and serving of food and drink to patients, staff, and employees to be carried out in an efficient and sanitary manner. The equipment shall be selected and arranged in accordance with the types of food service adopted for the hospital. Cabinets or other enclosures shall be provided for the storage or display of food, drink, and utensils and shall be designed as to protect them from contamination by insects, rodents, other vermin, splash, dust, and overhead leakage. All utensils and equipment surfaces with which food or drink comes in contact shall be of smooth, nontoxic, corrosion-resistant material, free of breaks, open seams or cracks, chipped places, and V-type threads. Sufficient separation shall be provided between equipment and the walls or floor to permit easy cleaning or the equipment shall be set tight against the walls or floor and the joint properly sealed.

Subp. 2.

Dishwashing facilities.

The necessary equipment shall be provided to accomplish either of the two methods of dishwashing as described under part 4640.2900.

Statutory Authority:

MS s 144.55; 144.56

Published Electronically:

January 21, 2000