Section 400.8310. Food preparation areas.

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(1) Food contact surfaces shall be smooth, nontoxic, easily cleanable, durable, corrosion resistant, and nonabsorbent.

(2)   Carpeting is prohibited in food preparation areas.

(3)    Mechanical ventilation to the outside is required for all commercial cooking equipment, which includes but is not limited to stoves, ranges, ovens, and griddles.

(4)   If residential hood ventilation is used, then cooking equipment shall be limited to residential stove and oven equipment.

(5)   Mechanical ventilation to the outside may be required if a problem is evidenced.

(6)   The use of deep fryers is prohibited.

(7)   Live animals shall be prohibited from food preparation and eating areas.

(8)   When the only food preparation is for feeding infants and toddlers, there shall be a sink that is used exclusively for food preparation and clean up.

History: 2013 AACS.

                    
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