19 CSR 30-87

Sanitation Requirements for Food Service

This regulation establishes sanitation requirements for long-term care facilities in Missouri, covering general housekeeping, food service, food storage, food preparation, and food handling standards. Facility operators must maintain proper food temperatures, ensure employee hygiene, manage waste and pest control, and comply with plumbing and water safety requirements. The rules apply to skilled nursing facilities, intermediate care facilities, residential care facilities, and assisted living facilities licensed by the Missouri Department of Health and Senior Services.

CODE OF STATE REGULATIONS 1ROBIN CARNAHAN (3/31/07)
Secretary of State
Rules of
Department of Health and
Senior Services
Division 30—Division of Regulation and Licensure
Chapter 87—Sanitation Requirements for
Long-Term Care Facilities
Title Page
19 CSR 30-87.010 Definitions ......................................................................................3
19 CSR 30-87.020 General Sanitation Requirements for New and Existing Long-Term
Care Facilities .................................................................................3
19 CSR 30-87.030 Sanitation Requirements for Food Service.................................................6
Title 19—DEP ARTMENT OF
HEALTH AND SENIOR SERVICES
Division 30—Division of Regulation and
Licensure
Chapter 87—Sanitation Requirements
for Long-Term Care Facilities
19 CSR 30-87.010 Definitions
PURPOSE: This rule defines terms used in
relation to sanitation requirements for long-
term care facilities.
(1) Adulterated means the condition of a food
if it bears or contains any poisonous or dele-
terious substance in a quantity which may
render it injurious to health; if it bears or
contains any added poisonous or deleterious
substance for which no safe tolerance has
been established by rules, or in excess of tol-
erance if one has been established; if it con-
sists in whole or in part of any filthy, putrid
or decomposed substance, or if it is other-
wise unfit for human consumption; if it has
been processed, prepared, packed or held
under unsanitary conditions, where it may
have been rendered injurious to health; if it is
in whole or in part the product of a diseased
animal or an animal which has died other
than by slaughter; or if its container is com-
posed in whole or in part of any poisonous or
deleterious substance which may render the
contents injurious to health.
(2) Commissary means a catering establish-
ment, restaurant or any other place in which
food, containers or supplies are kept, han-
dled, prepared, packaged or stored.
(3) Corrosion-resistant materials means those
materials that maintain their original surface
characteristics under prolonged influence of
the food to be contacted, the normal use of
cleaning compounds and bactericidal solu-
tions and other conditions-of-use environ-
ment.
(4) Easily cleanable means that surfaces are
readily accessible and made of materials and
finish and so fabricated that residue may be
effectively removed by normal cleaning meth-
ods.
(5) Food service employee means individuals
having supervisory or management duties and
any other person working in a food-service
area of a long-term care facility.
(6) Equipment means stoves, ovens, ranges,
hoods, slicers, mixers, meat blocks, tables,
counters, refrigerators, sinks, dishwashing
machines, steam tables and similar items
(other than utensils) used in the operation of
a food-service establishment.
(7) Food means any raw, cooked or processed
edible substance, ice, beverage or ingredient
used or intended for use or for sale in whole
or in part for human consumption.
(8) Food-contact surface means any surface
of equipment and utensils with which food
normally comes in contact and any surface
from which food may drain, drip or splash
back onto surfaces normally in contact with
food.
(9) Food-service area means any place where
food is prepared and intended for individual-
portion service and includes the site at which
individual portions are provided. The term
includes any such place regardless of whether
consumption is on or off the premises and
regardless of whether there is a charge for the
food. The term also includes delicatessen-
type operations that prepare sandwiches
intended for individual-portion services. The
term does not include private homes where
food is prepared or served for individual fam-
ily consumption, retail food stores, the loca-
tion of food vending machines and supply
vehicles.
(10) Hermetically-sealed container means a
container designed and intended to be secure
against the entry of microorganisms and to
maintain the commercial sterility of its con-
tent after processing.
(11) Kitchenware means all multiuse utensils
other than tableware.
(12) Law includes federal, state and local
statutes, ordinances and regulations.
(13) Pac kaged means bottled, canned, car-
toned or securely wrapped.
(14) Person includes any individual, partner-
ship, corporation, association or other legal
entity. Person in charge means the individual
present in a food-service establishment who
is the apparent supervisor of the food-service
establishment at the time of inspection. If no
individual is the apparent supervisor, then
any employee present is the person in charge.
(15) Potentially hazardous food means any
food that consists in whole or part of milk or
milk products; eggs, meat, poultry, fish,
shellfish, edible crustacea or other ingredi-
ents, including synthetic ingredients, in a
form capable of supporting rapid and pro-
gressive growth of infectious or toxigenic
microorganisms. The term does not include
clean, whole, uncracked, odor-free shell eggs
or foods which have a pH level of four and
six-tenths (4.6) or below or a water activity
(a
w) value of eighty-five hundredths (0.85) or
less.
(16) Reconstituted means dehydrated food
products recombined with water or liquids.
(17) Safe materials means articles manufac-
tured from or composed of materials that may
not reasonably be expected to result, directly
or indirectly, in their becoming a component
or otherwise affecting the characteristics of
any food. All materials are safe only if they
are in compliance with the state Food Drug
and Cosmetic Act in sections 196.010–180,
RSMo (1986) and the federal Food, Drug and
Cosmetic Act and are used in conformity
with all applicable regulations.
(18) Sanitization means effective bactericidal
treatment by a process that provides enough
accumulative heat or concentration of chemi-
cals for sufficient time to reduce the bacteri-
al count, including pathogens, to a safe level
on utensils and equipment.
(19) Sealed means free of cracks or other
openings that permit the entry or passage of
moisture.
(20) Single-service articles means cups, con-
tainers, lids, closures, plates, knives, forks,
spoons, stirrers, paddles, straws, napkins,
wrapping materials, toothpicks and similar
articles intended for one (1)-time, one (1)-
person use and then discarded.
(21) Tableware means multiuse eating and
drinking utensils.
(22) Utensil means any implement used in the
storage, preparation, transportation or service
of food.
AUTHORITY: section 198.009, RSMo 1986.*
This rule originally filed as 13 CSR 15-
17.010. Original rule filed July 13, 1983,
effective Oct. 13, 1983. Moved to 19 CSR 30-
87.010, effective Aug. 28, 2001.
*Original authority: 198.009, RSMo 1979, amended
1993, 1995.
19 CSR 30-87.020 General Sanitation Re-
quirements for New and Existing Long-
Term Care Facilities
PURPOSE: This rule establishes standards
related to general sanitation and housekeep-
ing in a long-term care facility to protect the
health and safety of the residents.
CODE OF STATE REGULATIONS 3ROBIN CARNAHAN (3/31/07)
Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87
PUBLISHER’S NOTE: The secretary of state
has determined that the publication of the
entire text of the material which is incorpo-
rated by reference as a portion of this rule
would be unduly cumbersome or expensive.
Therefore, the material which is so incorpo-
rated is on file with the agency who filed this
rule, and with the Office of the Secretary of
State. Any interested person may view this
material at either agency’s headquarters or
the same will be made available at the Office
of the Secretary of State at a cost not to
exceed actual cost of copy reproduction. The
entire text of the rule is printed here. This
note refers only to the incorporated by refer-
ence material.
Editor’s Note: All rules relating to long-term
care facilities licensed by the department are
followed by a Roman Numeral notation which
refers to the class (either Class I, II or III) of
standard as designated in section 198.085.1,
RSMo.
(1) All parts of property used in connection
with the operation of the facility shall be kept
free of litter. Only articles necessary for the
operation or maintenance of the facility shall
be stored on the premises. III
(2) The walking and driving surfaces of all
exterior areas of the facility shall be surfaced
with concrete or asphalt, or with gravel or
similar material effectively treated to facili-
tate maintenance and minimize dust. These
surfaces shall be graded to prevent pooling
and shall be kept free of litter. III
(3) There shall be present in the facility only
those poisonous or toxic materials necessary
for maintaining the establishment, cleaning
and sanitizing equipment and utensils and
controlling insects and rodents. II
(4) Containers of poisonous or toxic materi-
als shall be prominently and distinctly labeled
according to law for easy identification of
contents. II
(5) Poisonous or toxic materials consist of the
following categories: insecticides and roden-
ticides; disinfectants, sanitizer and related
cleaning or drying agents; and caustics,
acids, polishes and other chemicals. Each of
these three (3) categories set forth shall be
stored and physically located separate from
each other. All poisonous or toxic materials
shall be stored in locked cabinets or in a sim-
ilar physically separate place used for no
other purpose which is not accessible to res-
idents. II
(6) Bactericides, cleaning compounds or
other compounds intended for use on food-
contact surfaces shall not be used in a way
that leaves a toxic residue on surfaces or that
constitutes a hazard to residents, employees
or other persons. II
(7) Poisonous or toxic materials shall not be
used in a way that contaminates food, equip-
ment or utensils, nor in a way that constitutes
a hazard to residents, employees or other per-
sons, nor in a way other than in full compli-
ance with the manufacturer’s labeling. II
(8) All rooms shall have sufficient ventilation
to keep them free of excessive heat, steam,
condensation, vapors, obnoxious odors,
smoke and fumes. V entilation systems shall
be installed and operated according to law
and, when vented to the outside, shall not
create an unsightly, harmful or unlawful dis-
charge. I/II
(9) Intake and exhaust air ducts shall be
maintained to prevent the entrance of dust,
dirt and other contaminating materials. III
(10) In new or extensively remodeled facili-
ties, all rooms from which obnoxious odors,
vapors or fumes originate shall be mechani-
cally vented to the outside. II
(11) Deodorizers or sprays shall not be used
to cover up odors. Odors shall be eliminated
to the source by prompt cleaning of bed pans
and commodes, floors, furniture and equip-
ment and by proper ventilation. II/III
(12) All floors in the facility shall be clean
and shall be maintained in good repair.
Floors and floor coverings of all food-prepa-
ration, food-sto rage and utensil-washing
areas, and the floors of all walk-in refrigerat-
ing units, dressing rooms, locker rooms, toi-
let rooms and vestibules shall be constructed
of smooth durable material such as sealed
concrete, terrazzo, ceramic tile, durable
grades of linoleum or plastic, or tight wood
impregnated with plastic. Nothing in this sec-
tion shall prohibit the use of antislip floor
covering in areas where necessary for safety
reasons. III
(13) Carpeting, if used as a floor covering,
shall be of closely woven construction, prop-
erly installed, easily cleanable and main-
tained in good repair. Carpeting is prohibited
in food-preparation, equipment-washing and
utensil-washing areas where it would be
exposed to large amounts of grease and water,
in food-sto rage areas and toilet room areas
where urinals or toilet fixtures are located. III
(14) Mats and duckboards shall be of nonab-
sorbent, grease-resistant materials and of that
size, design and construction as to facilitate
their being easily cleaned. Duckboards shall
not be used as storage racks. III
(15) Walls and ceilings, including doors, win-
dows and skylights, shall be clean and main-
tained in good repair. III 
(16) Wall- and ceiling-covering materials
shall be attached and sealed so as to be easi-
ly cleanable.
(17) The walls, including nonsupporting par-
titions, wall coverings and ceilings of walk-in
refrigerating units, food-preparation areas,
equipment-washing and utensil-washing
areas, toilet rooms and vestibules shall be
smooth, nonabsorbent and easily cleanable.
Concrete or pumice blocks used for interior
wall construction in these locations shall be
finished and sealed to provide an easily clean-
able surface. III
(18) Studs, joists and rafters, shall not be
exposed in walk-in refrigerating units, food-
preparation areas, equipment-washing areas,
toilet rooms and vestibules. III
(19) Light fixtures, vent covers, wall-mount-
ed fans, decorative materials and similar
equipment attached to walls and ceilings shall
be easily cleanable and shall be maintained
clean and in good repair. III
(20) Cleaning of floors and walls, except
emergency cleaning of floors, shall be done
during periods when the least amount of food
is exposed, such as between meals. Mops
used for cleaning bathrooms shall be disin-
fected after use and before using in other
areas. III
(21) In new or extensively remodeled facili-
ties for more than twelve (12) residents at
least one (1) utility sink or curbed facility
with a floor drain shall be provided and used
for the cleaning of mops or similar wet-floor
cleaning tools and for the disposal of mop
water or similar liquid wastes. The use of
lavatories, utensil washing or equipment
washing or food-preparation sinks for this
purpose is prohibited. III
(22) Enough potable water for the needs of
the facility shall be provided from a source
constructed and operated according to law.
Compliance is required with sections 1401,
1411, 1414, 1431 and 1445 of the Public
Service Act as amended by the Safe Drinking
Water Act, Public Law 93—523 CFR 11990
4 CODE OF STATE REGULATIONS (3/31/07) R OBIN CARNAHAN
Secretary of State
19 CSR 30-87—DEPARTMENT OF HEALTH AND
SENIOR SERVICES Division 30—Division of Regulation and Licensure

as set forth in 10 CSR 60. Water shall be
from a source approved by the regulating
agency. I/II
(23) All potable water not provided directly
by pipe to the facility from the source shall be
transported in a bulk water-transport system
and shall be delivered to a closed-water sys-
tem. Both of these systems shall be con-
structed and operated according to law. I/II
(24) All sewage, including liquid waste, shall
be disposed of by public sewage system or by
a sewage disposal system constructed and
operated according to law. Nonwater-carried
sewage disposal facilities are prohibited. II
(25) Plumbing shall be sized, installed and
maintained according to the National
Plumbing Code. II/III
(26) There shall be no cross-connection
between the potable water supply nor any
source of pollution through which the potable
water supply might become contaminated. II
(27) A nonpotable water system is permitted
only for purposes such as air conditioning
and fire protection and only if the system is
installed according to law and the nonpotable
water does not contact, directly or indirectly,
food, potable water, equipment that contacts
food or utensils. The piping of any non-
potable water system shall be durably identi-
fied so that it is readily distinguishable from
piping that carries potable water. II
(28) The potable water system shall be
installed to preclude the possibility of back-
flow. Devices shall be installed to protect
against backflow and back siphonage at all
fixtures and equipment where an air gap at
least twice the diameter of the water supply
inlet is not provided between the water supply
inlet and the fixture’s flood level rim. A hose
shall not be attached to a faucet unless a
backflow prevention device is installed. II
(29) Except for properly trapped open sinks,
there shall be no direct connection between
the sewage system and any drains originating
from equipment in which food, portable
equipment or utensils are placed. When a
dishwashing machine is located within five
feet (5') of a trapped floor drain, the dish-
washer waste outlet may be connected direct-
ly on the inlet side of a properly vented floor
drain trap if permitted by law. II
(30) Garbage and refuse shall be kept in
durable, easily-cleanable, insect-proof and
rodent-proof containers that do not leak and
do not absorb liquids. Plastic bags and wet-
strength paper bags may be used to line these
containers, and they may be used for sto rage
inside the facility. III
(31) Waste containers used in food-prepara-
tion and utensil-washing areas shall be kept
covered when not in actual use. III
(32) Waste containers stored outside the
establishment and dumpsters, compactors
and compactor systems shall be easily clean-
able, shall be provided with tight-fitting lids,
doors or covers and shall be kept covered
when not in actual use. In containers
designed with drains, drain plugs shall be in
place at all times, except during cleaning. III
(33) Cardboard or other packaging material
not containing garbage or food wastes need
not be stored in covered containers. III
(34) Soiled containers shall be cleaned at a
frequency to prevent insect and rodent attrac-
tion. Liquid waste from compacting or clean-
ing operations shall be disposed of as sewage.
III
(35) Garbage or refuse sto rage r ooms, if
used, shall be constructed of easily cleanable,
nonabsorbent, washable materials, shall be
kept clean, shall be insect-proof and rodent-
proof and shall be large enough to store the
garbage and refuse containers that accumu-
late. III
(36) Outside storage areas or enclosures shall
be large enough to store the garbage and
refuse containers that accumulate and shall be
kept clean. III
(37) Garbage and refuse shall be disposed of
often enough to prevent the development of
odor and the attraction of insects and rodents.
III 
(38) Where refuse is burned on the premises,
it shall be done in accordance with fire safe-
ty regulations. III
(39) Effective measures intended to minimize
the presence of rodents, flies, cockroaches
and other insects on the premises shall be uti-
lized. The premises shall be kept in such con-
dition as to prevent the harbo rage or feeding
of insects or rodents. II/III
(40) Openings to the outside shall be effec-
tively protected against the entrance of
rodents. Outside openings shall be protected
against the entrance of insects by tight-fitting,
self-closing doors, closed windows, screen-
ing, control of air currents or other means.
Screen doors shall be self-closing and screens
for windows, doors, skylights, transoms,
intake and exhaust air ducts, and other open-
ings to the outside shall be tight-fitting and
free of breaks. Screening material shall not be
less than sixteen (16) mesh to the inch. II/III
(41) Toilet rooms shall be conveniently locat-
ed and easily accessible to residents and
employees. Toilet rooms shall be completely
enclosed. Toilet fixtures shall be kept clean
and in good repair. A supply of toilet tissue
shall be provided at each toilet at all times.
Easily cleanable receptacles shall be provided
for waste materials. Toilet rooms used by
women employees shall have at least one (1)
covered waste receptacle. III
(42) Lavatories shall also be located in or
immediately adjacent to toilet rooms or
vestibules and shall be easily accessible to
residents and employees. Lavatories shall be
located to permit convenient use by all
employees in food-preparation areas and
utensil-washing areas. In new facilities, sinks
used for food-preparation or for washing
equipment or utensils shall not be used for
handwashing. III
(43) Each lavatory, bathtub or shower shall be
provided with hot and cold water tempered by
means of mixing valve or combination faucet.
Any self-closing, slow-closing or metering
faucet used shall be designed to provide a
flow of water for at least fifteen (15) seconds
without the need to reactivate the faucet.
Steam-mixing valves are prohibited. III
(44) A supply of hand-cleansing soap or
detergent shall be available at each employee-
use lavatory. A supply of sanitary towels or a
hand-drying device providing heated air shall
be conveniently located near each lavatory,
except that hand towels for individual use are
permitted. Common towels are prohibited. If
disposable towels are used, easily cleanable
waste receptacles shall be conveniently locat-
ed near the hand-washing facilities. III
(45) Lavatories, soap dispensers, hand-drying
devices and all related fixtures shall be kept
clean and in good repair. III
(46) If employees routinely change clothes
within the facility, rooms or areas shall be
designated and used for that purpose. These
designated rooms or areas shall not be used
for food preparation, sto rage or service, or
for utensil washing or sto rage. Lockers or
other suitable facilities shall be provided and
used for the orderly sto rage of employee
CODE OF STATE REGULATIONS 5ROBIN CARNAHAN (3/31/07)
Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87
clothing and other belongings. Lockers or
other suitable facilities may be located only in
the designated dressing rooms or in food-
storage rooms or areas containing only com-
pletely packaged food or packaged single-ser-
vice articles. III
(47) Laundry facilities shall be so designed
and procedures instituted to prevent cross-
contamination of clean and dirty linen. II
(48) If laundry for the facility is done com-
mercially, either entirely or in part, space
shall be provided for sorting, processing and
storing soiled linen. II/III
(49) Storage space shall be located to facili-
tate convenient pickup and delivery by com-
mercial laundry. III
(50) Equipment shall be provided to prewash
linen soiled by incontinent residents before it
is sent to the laundry. II/III
(51) For intermediate care and skilled nursing
facilities, existing assisted living facilities and
new residential care facilities and assisted liv-
ing facilities licensed for more than twelve
(12) residents, if laundry is done in the facil-
ity entirely or partially, the laundry room
shall be in a separate room from the kitchen,
the residents’ room(s), the sitting or living
room and the bathrooms or the nursing utili-
ty room. Adequate space shall be provided in
the laundry room for storing, sorting and pro-
cessing soiled linen. Table linen shall be
laundered separately from bed linen, towels
and clothing. Space shall be provided for
storing clean linen in a separate room from
the laundry. Nothing in this rule shall prohib-
it a facility from providing a laundry area for
use by residents. II/III
(52) Provision shall be made for the proper
care of soiled linen and clean linen on each
floor of each building. A laundry hamper,
with lid, laundry chute or some other suitable
arrangement shall be provided. II/III
(53) Soiled clothes and linens shall be stored
in nonabsorbent containers or washable laun-
dry bags and shall be transported for laun-
dering in tightly enclosed bags or containers.
Nothing in this rule shall require residents to
use tightly enclosed bags or containers when
transporting their personal laundry items to
the resident laundry area referred to in sec-
tion (51). III
(54) Linen soiled by incontinent residents
shall be washed or prewashed immediately.
II/III
(55) Clean clothes and linens shall be stored
in a clean place and protected from contami-
nation until used. III
AUTHORITY: sections 198.009, RSMo 2000
and 198.005 and 198.073, RSMo Supp.
2006.* This rule originally filed as 13 CSR
15-17.020. Original rule filed July 13, 1983,
effective Oct. 13, 1983. Emergency rule filed
Aug. 1, 1984, effective Aug. 13, 1984,
expired Dec. 10, 1984. Amended: Filed Sept.
12, 1984, effective Dec. 13, 1984. Amended:
Filed Aug. 1, 1988, effective Nov. 1 1, 1988.
Moved to 19 CSR 30-87.020, effective Aug.
28, 2001. Amended: Filed Aug. 23, 2006,
effective April 30, 2007.
*Original authority: 198.005, RSMo 2006; 198.009,
RSMo 1979, amended 1993, 1995; and 198.073, RSMo
1979, amended 1984, 1992, 1999, 2006.
19 CSR 30-87.030 Sanitation Require-
ments for Food Service
PURPOSE: This rule establishes standards
related to food supplies, food protection and
storage, food preparation and handling, food
service, food equipment and utensils, dish-
washing methods and other general require-
ments related to the food preparation and ser-
vice area. These rules have been adapted
from the 1976 recommended ordinance gov-
erning food service establishments and estab-
lished by the United States Food and Drug
Administration.
PUBLISHER’S NOTE: The secretary of state
has determined that the publication of the
entire text of the material which is incorpo-
rated by reference as a portion of this rule
would be unduly cumbersome or expensive.
This material as incorporated by reference in
this rule shall be maintained by the agency at
its headquarters and shall be made available
to the public for inspection and copying at no
more than the actual cost of reproduction.
This note applies only to the reference mate-
rial. The entire text of the rule is printed
here.
Editor’s Note: All rules relating to long-term
care facilities licensed by the department are
followed by a Roman Numeral notation which
refers to the class (either Class I, II or III) of
standard as designated in section 198.085.1,
RSMo.
(1) Employees shall maintain a high degree of
personal cleanliness and shall conform to
good hygienic practices during all working
periods. II/III
(2) Employees shall thoroughly wash their
hands and the exposed portions of their arms
with soap and warm water before starting
work, during work as often as is necessary to
keep them clean and after smoking, eating,
drinking or using the toilet. Employees shall
keep their fingernails clean and trimmed.
II/III
(3) The outer clothing of all employees shall
be clean and employees shall use effective
hair restraints to prevent the contamination of
food or food-contact surfaces. III
(4) Employees shall consume food only in
designated dining areas. An employee dining
area shall not be so designated if consuming
food there may result in contamination of
other food, equipment, utensils or other
items needing protection. Nothing in this sec-
tion shall prohibit staff from dining with res-
idents when the facility utilizes the social
model for mealtime. III
(5) Employees shall not use tobacco in any
form while engaged in food preparation or
service, nor while in areas used for equip-
ment or utensil washing or for food prepara-
tion. Employees shall use tobacco only in
designated areas. An employee tobacco-use
area shall not be designated for that purpose
if the use of tobacco there may result in con-
tamination of food, equipment, utensils or
other items needing protection. III
(6) The traffic of unnecessary persons
through the food-preparation and utensil-
washing areas is prohibited. III
(7) Food preparation and storage shall not be
conducted in any room used as living or
sleeping quarters. In a facility licensed for
more than twelve (12) residents, except in an
existing residential care facility, food service
operations shall be separated from living or
sleeping quarters by complete partitioning
and solid, self-closing doors. Nothing in this
section shall prohibit an assisted living facili-
ty from providing kitchen and family style
eating areas for use by residents. III
(8) Maintenance and cleaning tools such as
brooms, mops, vacuum cleaners and similar
equipment shall be maintained and stored in
a way that does not contaminate food, uten-
sils, equipment or linens and shall be stored
in an orderly manner. III
(9) Live animals, including birds and turtles
shall be excluded from the food sto rage ser-
vice and preparation areas. This exclusion
does not apply to edible fish, crustacea,
6 CODE OF STATE REGULATIONS (3/31/07) R OBIN CARNAHAN
Secretary of State
19 CSR 30-87—DEPARTMENT OF HEALTH AND
SENIOR SERVICES Division 30—Division of Regulation and Licensure

shellfish or to fish in aquariums. Patrol dogs
accompanying security or police officers, or
service or guide dogs assisting residents or
visitors shall be permitted in dining areas.
Other dogs and cats may be permitted in the
dining area if food service sanitation is not
compromised and residents do not object. III
(10) Birds within enclosed aviaries may be in
the dining area with the following stipula-
tions:
(A) The facility ensures the aviary is
cleaned at least twice a week and more often
as needed to maintain a clean environment;
III
(B) The facility provides proper hand
washing instructions to those staff having
access to the birds and monitors to ensure
compliance; and III
(C) The facility contacts the local or coun-
ty Health Department and informs that
department that an aviary has been installed.
III
(11) Food shall be in sound condition, free
from spoilage, filth or other contamination
and shall be safe for human consumption.
Food shall be obtained from sources that
comply with all laws relating to food and food
labeling. The use of food in hermetically
sealed containers that was not prepared in a
food processing establishment is prohibited.
Nothing in this section shall prohibit facilities
from using fresh vegetables or fruits pur-
chased from farmers’ markets or obtained
from the facility garden or residents’ family
gardens. I/II
(12) Fluid milk and fluid milk products used
or served shall be pasteurized and shall meet
the Grade A quality standards as established
by law. Dry milk and dry milk products shall
be made from pasteurized milk products. I/II
(13) At all times, including while being
stored, prepared, displayed, served or trans-
ported to or from the facility, food shall be
protected from potential contamination,
including dust, insects, rodents, unclean
equipment and utensils, unnecessary han-
dling, coughs and sneezes, flooding, drainage
and overhead lea kage or ov erhead drippage
from condensation. The temperature of
potentially hazardous food shall be forty-five
degrees Fahrenheit (45°F) or below or one
hundred forty degrees Fahrenheit (140°F) or
above at all times, except as otherwise pro-
vided in this section. In the event of a fire,
flood, power outage or similar event that
might result in the contamination of food, or
that might prevent potentially hazardous food
from being held at required temperatures, the
person in charge shall immediately contact
the Department of Health and Senior
Services (the department). Upon receiving
notice of this occurrence, the department
shall take whatever action that it deems nec-
essary to protect the residents. II/III
(14) Food, whether raw or prepared, if
removed from the container or pac kage in
which it was obtained, shall be stored in a
clean covered container except during neces-
sary periods of preparation or service.
Container covers shall be impervious and
nonabsorbent except that linens or napkins
may be used for lining or covering bread or
roll containers. III
(15) Containers of food shall be stored above
the floor in a manner that protects the food
from splash and other contamination and that
permits easy cleaning of the sto rage area,
except that metal pressurized beve rage con-
tainers, and cased food pac kaged in cans,
glass or other waterproof containers need not
be elevated when the food container is not
exposed to floor moisture; and containers
may be stored on dollies, racks or pallets,
provided the equipment is easily movable. III
(16) Food and containers of food shall be
stored in a manner which protect it from con-
tamination. The sto rage of f ood in toilet
rooms or vestibules is prohibited. II/III
(17) Unless its identity is unmistakable, bulk
food, such as cooking oil, syrup, salt, sugar
or flour not stored in the product container or
package in which it was obtained, shall be
stored in a container identifying the food by
common name. III
(18) Enough conveniently located refrigera-
tion facilities or effectively insulated facilities
shall be provided to assure the maintenance
of potentially hazardous food at required tem-
peratures during sto rage. Each mechanically
refrigerated facility storing potentially haz-
ardous food shall be provided with a numeri-
cally scaled indicating thermometer, accurate
to plus or minus three degrees Fahrenheit
(±3°F), located to measure the air tempera-
ture in the warmest part of the refrigerated
facility and located to be easily readable.
Recording thermometers, accurate to plus or
minus three degrees Fahrenheit (±3°F), may
be used in lieu of indicating thermometers. III
(19) Potentially hazardous food requiring
refrigeration after preparation shall be rapid-
ly cooled to an internal temperature of forty-
five degrees Fahrenheit (45°F) or below, uti-
lizing such methods as shallow pans, agita-
tion, quick chilling or water circulation exter-
nal to the food container so that the cooling
period shall not exceed four (4) hours.
Potentially hazardous food to be transported
shall be prechilled and held at a temperature
of forty-five degrees Fahrenheit (45°F) or
below. I/II
(20) Frozen food shall be kept frozen and
should be stored at a temperature of zero
degrees Fahrenheit (0°F) or below. III
(21) Ice intended for human consumption
shall not be used as a medium for cooling
stored food, food containers or food utensils,
except that such ice may be used for cooling
tubes conveying beverages or beverage ingre-
dients to a dispenser head. Ice used for cool-
ing stored food and food containers shall not
be used for human consumption. III
(22) Tubing conveying beverages or beverage
ingredients to dispensing heads may be in
contact with stored ice provided that, the tub-
ing is fabricated from safe materials, is grom-
meted at entry and exit points to preclude
moisture (condensation) from entering the ice
machine or the ice sto rage bin and is kept
clean. Drainage or drainage tubes from dis-
pensing units shall not pass through the ice
machine or the ice storage bin. III
(23) Enough conveniently located hot food
storage facilities shall be provided to assure
the maintenance of food at the required tem-
perature during storage. Each hot food facili-
ty storing potentially hazardous food shall be
provided with a numerically scaled indicating
thermometer, accurate to plus or minus three
degrees Fahrenheit (±3°F), located to mea-
sure the air temperature in the coolest part of
the hot food storage facility and located to be
easily readable. Recording thermometers,
accurate to plus or minus three degrees
Fahrenheit (±3°F), may be used in lieu of
indicating thermometers. Where it is imprac-
tical to install thermometers on equipment
such as bains-maries, steam tables, steam
kettles, heat lamps, calrod units or insulated
food transport carriers, a product thermome-
ter must be available and used to check inter-
nal food temperature. III
(24) The internal temperature of potentially
hazardous foods requiring hot storage shall be
one hundred forty degrees Fahrenheit
(140°F) or above, except during periods of
preparation. Potentially hazardous food to be
transported shall be held at a temperature of
one hundred forty degrees Fahrenheit
(140°F) or above. I/II
CODE OF STATE REGULATIONS 7ROBIN CARNAHAN (3/31/07)
Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87
(25) Raw fruits and vegetables shall be thor-
oughly washed with potable water before
being cooked or served. II/III
(26) Potentially hazardous foods requiring
cooking shall be cooked to heat all parts of
the food to a temperature of at least one hun-
dred forty degrees Fahrenheit (140°F),
except that poultry, poultry stuffings, stuffed
meats and stuffings containing meat shall be
cooked to heat all parts of the food to at least
one hundred sixty-five degrees Fahrenheit
(165°F) with no interruption of the cooking
process. Pork and food containing pork shall
be cooked to heat all parts of the food to at
least one hundred fifty degrees Fahrenheit
(150°F); rare roast beef shall be cooked to an
internal temperature of at least one hundred
thirty degrees Fahrenheit (130°F); and rare
beef steak shall be cooked to a temperature of
one hundred thirty degrees Fahrenheit
(130°F) unless otherwise ordered by the res-
ident. II/III
(27) Liquid, frozen, dry eggs and egg prod-
ucts shall be used only for cooking and bak-
ing purposes. II/III
(28) Only clean whole eggs, with shell intact
and without cracks or checks, or pasteurized
liquid or frozen, or dry eggs or pasteurized
dry egg products shall be used, except that
hard-boiled, peeled eggs, commercially pre-
pared and packaged, may be used. II
(29) Potentially hazardous foods that have
been cooked and then refrigerated shall be
reheated rapidly to one hundred sixty-five
degrees Fahrenheit (165°F) or higher
throughout before being served or before
being placed in a hot food-storage facility. II
(30) Steam tables, bains-maries, warmers and
similar hot food-holding facilities are prohib-
ited for the rapid reheating of potentially haz-
ardous foods. II/III
(31) Nondairy creaming, whitening or whip-
ping agents may be reconstituted on the
premises only when they will be stored in
sanitized, covered containers not exceeding
one (1) gallon in capacity and cooled to forty-
five degrees Fahrenheit (45°F) or below
within four (4) hours after preparation. II/III
(32) Metal stem-type numerically scaled indi-
cating thermometers, accurate to plus or
minus two degrees Fahrenheit (±2°F), shall
be provided and used to assure the attainment
and maintenance of proper internal cooking,
holding or refrigeration temperatures of all
potentially hazardous foods. II/III
(33) Potentially hazardous foods shall be
thawed in refrigerated units at a temperature
not to exceed forty-five degrees Fahrenheit
(45°F); or under potable running water at a
temperature of seventy degrees Fahrenheit
(70°F) or below, with sufficient water veloc-
ity to agitate and float off loose food particles
into the overflow; or in a microwave oven
only when the food will be immediately
transferred to conventional cooking facilities
as part of a continuous cooking process or
when the entire, uninterrupted cooking pro-
cess takes place in the microwave oven; or as
part of the conventional cooking process.
II/III
(34) At time of service to the resident, food
shall be at least one hundred twenty degrees
Fahrenheit (120°F) or forty-five degrees
Fahrenheit (45°F) or below. II/III
(35) Milk and milk products for drinking pur-
poses shall be provided to the resident in an
unopened, commercially filled pac kage not
exceeding one (1) pint in capacity, or shall be
drawn from a commercially filled container
stored in a mechanically refrigerated bulk
milk dispenser, or shall be poured directly
into glass(es) to be used by the resident(s)
from a commercially filled gallon or half-gal-
lon container provided the container is com-
pletely emptied in the process and then dis-
carded, or if a portion of milk remains, that
no milk may be returned to that container and
is immediately refrigerated. Where a bulk
dispenser for milk and milk products is not
available and portions of less than one-half
(1/2) pint are required for mixed drinks, cere-
al or dessert service, milk and milk products
may be poured from a commercially filled
container of not more than one (1) gallon
capacity and no milk may be returned to that
container. II/III
(36) Reconstituted dry milk and dry milk
products shall not be used for drinking pur-
poses but may be used in instant desserts and
whipped products, or for cooking and baking
purposes. III
(37) Cream or half-and-half or nondairy
creaming agents or whitening agents shall be
provided in an individual service container,
protected pour-type pitcher or drawn from a
refrigerated dispenser designed for such ser-
vice. III
(38) Condiments, seasoning and dressings for
self-service use shall be provided in individ-
ual pac kages, from dispensers or from pro-
tected containers. III
(39) Condiments provided for table or
counter service shall be individually por-
tioned, except that catsup and other sauces
may be served in the original container or
pour-type dispenser. Sugar for consumer
shall be provided in individual packages or in
pour-type dispensers. III
(40) Ice shall be dispensed only with scoops,
tongs or other ice-dispensing utensils or
through automatic self-service, ice-dispens-
ing equipment. Ice-dispensing utensils shall
be stored on a clean surface or in the ice with
the dispensing utensil’s handle extended out
of the ice. Between uses, ice transfer recepta-
cles shall be stored in a way that protects
them from contamination. Ice sto rage bins
shall be drained through an air gap. III
(41) To avoid unnecessary manual contact
with food, suitable preparation and dispens-
ing utensils shall be used by employees or
provided to consumers who serve themselves.
Between uses, during service, dispensing
utensils shall be stored in a manner which
would prevent contamination. III
(42) Once served to a resident, portions of
leftover food shall not be served again except
that pac kaged food, other than potentially
hazardous food, that is still pac kaged and is
still in sound condition may be re-served. III
(43) Food on display shall be protected from
resident contamination by the use of packag-
ing or by the use of easily cleanable counter,
serving line or salad bar protector devices,
display cases or by other effective means.
Enough hot or cold food facilities shall be
available to maintain the required temperature
of potentially hazardous foods on display. III
(44) Equipment and utensils shall be con-
structed and repaired with safe materials
including finishing materials; shall be corro-
sion-resistant and nonabsorbent; and shall be
smooth, easily cleanable and durable under
conditions of normal use. Single-service arti-
cles shall be made from clean, sanitary, safe
materials. Equipment utensils and single-ser-
vice articles shall not impart odors, color or
taste nor contribute to the contamination of
food. III
(45) Hard maple or equivalently nonab-
sorbent material may be used for cutting
blocks, cutting boards, salad bowls and
baker’s tables. The use of wood as a food-
contact surface under other circumstances is
prohibited. III
8 CODE OF STATE REGULATIONS (3/31/07) R OBIN CARNAHAN
Secretary of State
19 CSR 30-87—DEPARTMENT OF HEALTH AND
SENIOR SERVICES Division 30—Division of Regulation and Licensure

(46) Safe plastic or safe rubber or safe rub-
ber-like materials that are resistant under nor-
mal conditions of use to scratching, scoring,
decomposition, crazing, chipping and distor-
tion, that are of sufficient weight and thick-
ness to permit cleaning and sanitizing by nor-
mal dishwashing methods, and which meet
the general requirements of this rule, are per-
mitted for repeated use. III
(47) Re-use of single service articles is pro-
hibited. III
(48) Food-contact surfaces shall be easily
cleanable, smooth and free of breaks, open
seams, cracks, chips, pits and similar imper-
fections and free of difficult-to-clean internal
corners and crevices. Cast iron may be used
as a food-contact surface only if the surface is
heated, such as in grills, griddle tops and
skillets. Threads shall be designed to facili-
tate cleaning; ordinary “V” type threads are
prohibited in food-contact surfaces, except
that in equipment such as ice makers or hot
oil-cooking equipment and hot oil-filtering
systems, these threads shall be minimized. III
(49) Equipment containing bearings and
gears requiring unsafe lubricants shall be
designed and constructed so that the lubricant
cannot leak, drip or be forced into food or
onto food-contact surfaces. Only safe lubri-
cants shall be used on equipment designed to
receive lubrication of bearings and gears on
or within food-contact surfaces. III
(50) All sinks and drain boards shall be self-
draining. III
(51) Unless designed for in-place cleaning,
food-contact surfaces shall be accessible for
cleaning and inspection without being disas-
sembled; or by disassembling without the use
of tools; or by easy disassembling with the
use of only simple tools such as a mallet, a
screwdriver or an open-end wrench kept
available near the equipment. III
(52) Equipment intended for in-place clean-
ing shall be so designed and fabricated that
cleaning and sanitizing solutions can be cir-
culated throughout a fixed system using an
effective cleaning and sanitizing regimen;
cleaning and sanitizing solutions will contact
all interior food-contact surfaces; and the sys-
tem is self-draining or capable of being com-
pletely evacuated. III
(53) Fixed equipment designed and fabricat-
ed to be cleaned and sanitized by pressure
spray methods shall have sealed electrical
wiring, switches and connections. III
(54) Surfaces of equipment not intended for
contact with food, but which are exposed to
splash or food debris or which otherwise
require frequent cleaning, shall be designed
and fabricated to be smooth, washable, free
of unnecessary ledges, projections or
crevices, and readily accessible for cleaning,
and shall be of such material and in a repair
as to be easily maintained in a clean and san-
itary condition. III
(55) V entilation hoods and devices shall be
designed to prevent grease or condensation
from collecting on walls and ceilings and
from dripping into food or onto food-contact
surfaces. Filters or other grease-extracting
equipment shall be readily removable for
cleaning and replacement if not designed to
be cleaned in place. III
(56) Equipment that was installed in an exist-
ing licensed facility and that does not fully
meet all of the design and fabrication require-
ments shall be deemed acceptable in that
establishment if it is in good repair, capable
of being maintained in a sanitary condition
and the food-contact surfaces are nontoxic.
Replacement equipment and new equipment
shall meet the requirements for design and
fabrication. III
(57) Equipment that is placed on tables or
counters, unless portable, shall be sealed to
the table or counter or elevated on legs to
provide clearance between the table or
counter and equipment and shall be installed
to facilitate the cleaning of the equipment
adjacent areas. Equipment is portable if it is
small and light enough to be moved easily by
one (1) person; and it has no utility connec-
tion, or has a utility connection that discon-
nects quickly, or has a flexible utility connec-
tion line of sufficient length to permit the
equipment to be moved for easy cleaning. III
(58) Floor-mounted equipment, unless readi-
ly movable, shall be sealed to the floor; or
installed on a raised platform of concrete or
other smooth masonry in a way that meets all
of the requirements for sealing or floor clear-
ance; or elevated on legs to provide clearance
between the floor and equipment, except that
vertically-mounted floor mixers may be ele-
vated to provide at least a four inch (4")-
clearance between the floor and equipment if
no part of the floor under the mixer is more
than six inches (6") from the cleaning access.
Equipment is easily movable if it is mounted
on wheels or casters; and it has no utility
connection or has a utility connection that
disconnects quickly, or has a flexible utility
line of sufficient length to permit the equip-
ment to be moved for easy cleaning. III
(59) Unless sufficient space is provided for
easy cleaning between, behind and above
each unit of fixed equipment, the space
between it and adjoining equipment units and
adjacent walls or ceilings shall not be more
than one-thirty-second inch (1/32"); or if
exposed to seepage, the equipment shall be
sealed to the adjoining equipment or adjacent
walls or ceilings. III
(60) Aisles and working spaces between units
of equipment and walls shall be unobstructed
and of sufficient width to permit employees
to perform their duties readily without con-
tamination of food or food-contact surfaces
by clothing or personal contact. All easily
movable storage equipment such as pallets,
racks and dollies shall be positioned to pro-
vide accessibility to working areas. III
(61) Tableware shall be washed, rinsed and
sanitized after each use. II
(62) Kitchenware and food-contact surfaces
of equipment shall be washed, rinsed and
sanitized after each use and following any
interruption of operations during which time
contamination may have occurred. Water
pitchers which are for individual resident use
shall be sanitized daily. II/III
(63) Where equipment and utensils are used
for the preparation of potentially hazardous
foods on a continuous or production-line
basis, utensils and the food-contact surfaces
of equipment shall be washed, rinsed and
sanitized at intervals throughout the day on a
schedule based on food temperature, type of
food and amount of food particle accumula-
tion. III
(64) The food-contact surfaces of grills, grid-
dles and similar cooking devices and the cav-
ities and door seals of microwave ovens shall
be cleaned at least once a day, except that this
shall not apply to hot oil-cooking equipment
and hot oil-filtering systems. The food-con-
tact surfaces of all cooking equipment shall
be kept free of encrusted grease deposits and
other accumulated soil. III
(65) Nonfood-contact surfaces of equipment
shall be cleaned as often as is necessary to
keep the equipment free of accumulation of
dust, dirt, food particles and other debris. III
(66) Cloths used for wiping food spills on
tableware, such as plates or bowls being
CODE OF STATE REGULATIONS 9ROBIN CARNAHAN (3/31/07)
Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87
served to the consumer, shall be clean, dry
and used for no other purpose. III
(67) Moist cloths or sponges used for wiping
food spills on kitchenware and food-contact
surfaces of equipment shall be clean and
rinsed frequently in one (1) of the permitted
sanitizing solutions and used for no other
purpose. These cloths and sponges shall be
stored in the sanitizing solution between uses.
Moist cloths or sponges used for cleaning
nonfood-contact surfaces of equipment such
as counters, dining table tops and shelves
shall be clean and rinsed and used for no
other purpose. These cloths and sponges shall
be stored in the sanitizing solution between
uses. III
(68) For manual washing, rinsing and sanitiz-
ing of utensils and equipment, a sink with not
fewer than three (3) compartments shall be
provided and used. Sink compartments shall
be large enough to permit the accommodation
of the equipment and utensils and each com-
partment of the sink shall be supplied with
hot and cold potable running water, except
that in an existing licensed facility, the use of
a two (2)-vat sink and a supplementary
portable container to be used for sanitization
is acceptable. Fixed equipment and utensils
and equipment too large to be cleaned in sink
compartment shall be washed manually or
cleaned through pressure spray methods. III
(69) Drain boards or easily movable dish
tables of adequate size shall be provided for
proper handling of soiled utensils prior to
washing and for cleaned utensils following
sanitizing and shall be located so as not to
interfere with the proper use of the dishwash-
ing facilities. III
(70) Equipment and utensils shall be pre-
flushed or prescraped and, when necessary,
presoaked to remove gross food particles and
soil. III
(71) Except for fixed equipment and utensils
too large to be cleaned in sink compartments,
manual washing, rinsing and sanitizing shall
be conducted in the following sequence: sinks
shall be cleaned prior to use; equipment and
utensils shall be thoroughly washed in the
first compartment with hot detergent solution
that is kept clean; equipment and utensils
shall be rinsed free of detergent and abrasives
with clean water in the second compartment;
and equipment and utensils shall be sanitized
in the third compartment. III
(72) The food-contact surfaces of all equip-
ment and utensils shall be sanitized by
immersion for at least one-half (1/2) minute
in clean, hot water at a temperature of at least
one hundred seventy degrees Fahrenheit
(170°F); or immersion for at least one (1)
minute in a clean solution containing at least
fifty (50) parts per million of available chlo-
rine as a hypochlorite and at a temperature of
at least seventy-five degrees Fahrenheit
(75°F); or immersion for at least one (1)
minute in a clean solution containing at least
twelve and one-half (12.5) parts per million
of available iodine and having a pH not high-
er than five (5.0) and at a temperature of at
least seventy-five degrees Fahrenheit (75°F);
or immersion in a clean solution containing
any other chemical sanitizing agent allowed
under 21 CFR 178. 1010 of the (Revised
2005), Food and Drug Code of the United
States Food and Drug Administration,
Department of Health and Human Services,
200 Independence Avenue SW , Washington,
DC 20201, Telephone: 202-619-0257, Toll
Free: 1-877-696-6775, that will provide the
equivalent bactericidal effect of a solution
containing at least fifty (50) parts per million
of available chlorine as a hypochlorite at a
temperature of at least seventy-five degrees
Fahrenheit (75°F); or treatment with steam,
free from materials or additives other than
those specified in 21 CFR 173.310 of the
(Revised 2005), Food and Drug Code of the
of the United States Food and Drug
Administration, Department of Health and
Human Services, in the case of equipment
too large to sanitize by immersion, but in
which steam can be confined; or rinsing,
spraying or swabbing with a chemical sanitiz-
ing solution of at least twice the strength
required for that particular sanitizing solution
in the case of equipment too large to sanitize
by immersion. (21 CFR 178. 1010 (Revised
2005) and 21 CFR 173.310 (Revised 2005)
are incorporated by reference in this rule and
available by Internet at: www.access.gpo.gov.
This rule does not incorporate any subse-
quent amendments or additions.) II/III
(73) When hot water is used for sanitizing, as
allowed by section (72) of this rule, the fol-
lowing facilities shall be provided and used:
an integral heating device or fixture installed
in, on or under the sanitizing compartment of
the sink capable of maintaining the water at a
temperature of at least one hundred seventy
degrees Fahrenheit (170°F); and a numeri-
cally scaled indicating thermometer, accurate
to plus or minus three degrees Fahrenheit
(±3°F), convenient to the sink for frequent
checks of water temperature; and dish baskets
of such size and design to permit complete
immersion of the tableware, kitchenware and
equipment in the hot water. II/III
(74) When chemicals are used for sanitiza-
tion, they shall not have concentrations high-
er than the maximum permitted under 21
CFR 178.1010 of the (Revised 2005), Food
and Drug Code of the United States Food and
Drug Administration, Department of Health
and Human Services, and a test kit or other
device that accurately measures the parts per
million concentration of the solution shall be
provided and used. III
(75) Cleaning and sanitizing may be done by
spray-type or immersion dishwashing
machines or by any other type of machine or
device if it is demonstrated that it thoroughly
cleans and sanitizes equipment and utensils.
In a facility with a licensed capacity of twelve
(12) or fewer beds, a home-type dishwashing
machine shall be acceptable. If a new
machine is purchased, it shall be one with
sanitizing capabilities. In a facility licensed
for a larger capacity, if a dishwasher is used,
it shall meet the requirements in sections
(72)–(74) of this rule. Machines and devices
shall be properly installed and maintained in
good repair; shall be operated in accordance
with manufacturers’ instructions; and utensils
and equipment placed in the machine shall be
exposed to all dishwashing cycles. Automatic
detergent dispensers, wetting agent dispensers
and liquid sanitizer injectors, if any, shall be
properly installed and maintained. II/III
(76) The pressure of final rinse water sup-
plied to spray-type dishwashing machines
shall not be less than fifteen (15) nor more
than twenty-five (25) pounds per square inch
measured in the water line immediately adja-
cent to the final rinse control valve. A one-
fourth inch (1/4") IPS valve shall be provid-
ed immediately upstream from the final rinse
control valve to permit checking the flow
pressure of the final rinse water. III
(77) Machine- or water line-mounted numer-
ically scaled indicating thermometers, accu-
rate to plus or minus three degrees Fahrenheit
(±3°F), shall be provided to indicate the
temperature of the water in each tank of the
machine and the temperature of the final
rinse water as it enters the manifold. III
(78) Rinse water tanks shall be protected by
baffles, curtains or other effective means of
minimizing the entry of wash water into the
rinse water. Conveyors in dishwashing
machines shall be accurately timed to assure
proper exposure times in wash and rinse
cycles in accordance with manufacturers’
specifications attached to the machines. III
10 CODE OF STATE REGULATIONS (3/31/07) R OBIN CARNAHAN
Secretary of State
19 CSR 30-87—DEPARTMENT OF HEALTH AND
SENIOR SERVICES Division 30—Division of Regulation and Licensure

(79) Drain boards shall be provided and be of
adequate size for the proper handling of
soiled utensils prior to washing and of
cleaned utensils following sanitization and
shall be so located and constructed as not to
interfere with the proper use of the dishwash-
ing facilities. This does not preclude the use
of easily movable dish tables for the sto rage
of soiled utensils or the use of each movable
dish table for the storage of clean utensils fol-
lowing sanitization. III
(80) Equipment and utensils shall be flushed
or scraped and, when necessary, soaked to
remove gross food particles and soil prior to
being washed in a dishwashing machine
unless a prewash cycle is a part of the dish-
washing machine operation. Equipment and
utensils shall be placed in racks, trays or bas-
kets, or on conveyors, in a way that food-con-
tact surfaces are exposed to the unobstructed
application of detergent wash and clean rinse
waters and that permits free draining. III
(81) Machines (single-tank, stationary-rack,
door-type machines and spray-type glass
washes) using chemicals for sanitization may
be used provided that—the temperature of the
wash water is not less than one hundred twen-
ty degrees Fahrenheit (120°F), the wash
water is kept clean, chemicals added for san-
itization purposes are automatically dis-
pensed; utensils and equipment are exposed
to the final chemical sanitizing rinse in accor-
dance with manufacturers’ specifications for
time and concentration, the chemical sanitiz-
ing rinse water temperature is not less than
seventy-five degrees Fahrenheit (75°F) nor
less than the temperature specified by the
machine’s manufacturer; chemical sanitizers
used shall meet the requirements of 21 CFR
178.1010 (Re vised 2005), Food and Drug
Code of the United States Food and Drug
Administration, Department of Health and
Human Services and a test kit or other
device that accurately measures the parts per
million concentration of the solution is avail-
able and is used. II/III
(82) Machines using hot water for sanitizing
may be used provided that they are operated
in accordance with the manufacturer’s
instructions and are maintained in good
repair. II/III
(83) All dishwashing machines shall be thor-
oughly cleaned at least once a day or more
often when necessary to maintain them in a
satisfactory operating condition. III
(84) After mechanical or manual sanitization,
all equipment and utensils shall be air dried.
All utensils shall be stored in a self-draining
position. III
(85) Cleaned and sanitized equipment and
utensils shall be handled in a way that pro-
tects them from contamination. Spoons,
knives and forks shall be touched only by
their handles. Cups, glasses, bowls, plates
and similar items shall be handled without
contact with inside surfaces or surfaces that
contact the user’s mouth. III
(86) Cleaned and sanitized utensils and
equipment shall be stored above the floor in a
clean, dry location in a way that protects
them from contamination by splash, dust and
other means. The food-contact surfaces of
fixed equipment shall also be protected from
contamination. III
(87) Glasses and cups shall be stored invert-
ed. Other stored utensils shall be covered or
inverted, wherever practical. Facilities for the
storage of knives, forks and spoons shall be
designed and used to present the handle to the
employee or consumer. Unless tableware is
prewrapped, holders for knives, forks and
spoons at self-service locations shall protect
these articles from contamination and present
the handle of the utensil to the consumer. III
(88) Single-service articles shall be stored
above the floor in closed cartons or contain-
ers which protect them from contamination.
III
(89) Single-service articles shall be handled
and dispensed in a manner that prevents con-
tamination of surfaces which may come in
contact with food or with the mouth of the
user. III
(90) Single-service knives, forks and spoons
packaged in bulk shall be inserted into hold-
ers or be wrapped by a person who has
washed his/her hands immediately prior to
sorting or wrapping utensils. Unless single-
service knives, forks and spoons are
prewrapped or prepackaged, holders shall be
provided to protect these items from contam-
ination. III
(91) Prohibited Storage Area. The storage of
food equipment, utensils or single-service
articles in toilet rooms or vestibules is pro-
hibited. III
(92) All storage and installation of equipment
under exposed sewage or water line, except
for automatic fire protection sprinkler heads,
is prohibited. II
(93) Permanently fixed artificial light sources
shall be installed to provide at least twenty
(20) footcandles of light on all food prepara-
tion surfaces and at equipment or utensil-
washing work levels. III
(94) Permanently fixed artificial light sources
shall be installed to provide, at a distance of
thirty inches (30") from the floor, at least
twenty (20) footcandles of light in utensil and
equipment storage areas and in lavatory and
toilet areas, and at least ten (10) footcandles
of light in walk-in refrigerating units, dry
food-storage areas and in all other areas. This
shall also include dining areas during clean-
ing operations. III
(95) Shielding to protect against broken glass
falling onto food shall be provided for all arti-
ficial lighting fixtures located over, by or
within food storage, preparation, service and
display facilities, and facilities where utensils
and equipment are cleaned and stored. III
(96) Infrared or other heat lamps shall be
protected against brea kage by a shield sur-
rounding and extending beyond the bulb,
leaving only the face of the bulb exposed. III
(97) Nothing in this rule shall prohibit a facil-
ity from hosting a resident/family picnic,
carry-in dinner, fish fry or barbecue or allow-
ing a local community or church group to
sponsor such activities for residents.
Reasonable practices shall be used for main-
taining sanitation and appropriate tempera-
tures of food brought to the facility. III
AUTHORITY: sections 198.009, 198.076 and
198.079, RSMo 2000 and 198.005 and
198.073, RSMo Supp. 2006.* This rule orig-
inally filed as 13 CSR 15-17.030. Original
rule filed July 13, 1983, effective Oct. 13,
1983. Emergency amendment filed Aug. 1,
1984, effective Aug. 13, 1984, expired Dec.
10, 1984. Amended: Filed Sept. 12, 1984,
effective Dec. 13, 1984. Amended: Filed Aug.
1, 1988, effective Nov. 1 1, 1988. Moved to 19
CSR 30-87.030, effective Aug. 28, 2001.
Amended: Filed Aug. 23, 2006, effective
April 30, 2007.
*Original authority: 198.005, RSMo 2006; 198.009,
RSMo 1979, amended 1993, 1995; 198.073, RSMo 1979,
amended 1984, 1992, 1999, 2006; 198.076, RSMo 1979,
amended 1984; and 198.079, RSMo 1979.
CODE OF STATE REGULATIONS 11ROBIN CARNAHAN (3/31/07)
Secretary of State
Chapter 87—Sanitation Requirements for Long-Term Care Facilities 19 CSR 30-87