Mich. Admin. Code R. 400.8315 - Food and equipment storage
Rule 315.
(1)
Each refrigerator must have an accurate working thermometer indicating a
temperature of 41 degrees Fahrenheit or below.
(2) All artificial lighting fixtures located
over, by, or within food storage, preparation, and service areas, or where
utensils and equipment are cleaned and stored, must be properly
shielded.
(3) Unpackaged bulk foods
must be stored in clean covered containers, dated, and labeled as to the
contents.
(4) Food not subject to
further washing or cooking before serving must be stored in a way that protects
it from cross-contamination from food requiring washing or cooking.
(5) Packaged food must not be stored in
contact with water or undrained ice.
(6) Poisonous or toxic materials must not be
stored with food, food service equipment, utensils, or single-service
articles.
(7) Food, food service
equipment, and utensils must not be located under exposed or unprotected sewer
lines, open stairwells, or other sources of contamination. Automatic fire
protection sprinkler heads are the exception.
(8) The storage of food, food service
equipment, or utensils in toilet rooms is prohibited.
(9) Food and utensils must be stored in a
cabinet or a shelf above the floor.
(10) All food service equipment must be above
the floor, moveable, or be properly sealed to the floor.
(11) Meals that are transported must be
prepared in commercial kitchens and delivered in carriers approved by the local
health department.
Notes
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