Section 400.1425. Food service.

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Rule 25. (1) All food shall be from sources   approved or considered satisfactory by the department and shall be clean; wholesome; free   from spoilage, adulteration, and misbranding; and safe for human consumption.

(2)   While being stored, prepared, or served, or during transportation to a home, all food shall be protected from contamination.

(3)    All perishable food shall be stored at such temperature as will protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures (40 degrees Fahrenheit or below or 140 degrees Fahrenheit or above), except during   necessary    periods of preparation and service.

(4)    All equipment and utensils shall be so designed and of such material and workmanship as to be easily cleanable. All eating and drinking utensils shall be thoroughly cleaned after each usage.

History: 1984 AACS.

                    
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