§ 30-732. Food.

(a)

Food supplies. All food in food service establishments shall be from sources approved or considered satisfactory by the department of health, and shall be clean, wholesome, free from spoilage, free from adulteration and misbranding, and safe for human consumption. No hermetically sealed, nonacid and low acid food which has been processed in a place other than a commercial food processing establishment shall be used.

(b)

Food protection. All food while being stored, prepared, displayed, served, or sold at food service establishments, or during transportation between such establishments, shall be protected from contamination. All perishable food shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures (45 degrees Fahrenheit or below, or 145 degrees Fahrenheit or above), except during necessary periods of preparation and service. Raw fruits and vegetables shall be washed before use. Poultry stuffing, stuffed meats and poultry, and pork and pork products shall be thoroughly cooked before being served. Portions of food once served to the customer shall not be served again.

(c)

Poisonous, toxic materials. Only such poisonous and toxic materials as are required to maintain sanitary conditions and for sanitization purposes may be used or stored in food service establishments. Poisonous and toxic materials shall be identified, and shall be used only in such manner and under such conditions as will not contaminate food or constitute a hazard to employees or customers.

(Code 1956, § 26-41.2)