§ 82.14. Food service.

 (a)  Each private kitchen shall be a space separated but not necessarily partitioned from the sleeping area and shall be provided with the following:

   (1)  A cookstove or hot plate with not less than two burners.

   (2)  Adequate food storage shelves and a counter for food preparation that is smooth and impervious and may be readily cleaned.

   (3)  Mechanical refrigeration for food which will maintain a temperature of not more than 45°F capable of storing all perishable food. A compartment shall be available for the storage of frozen food.

   (4)  A table and chairs or equivalent accommodations commensurate with the capacity of the facility.

   (5)  Adequate lighting and ventilation.

   (6)  A sink with hot and cold running water under pressure.

 (b)  Each communal kitchen shall be in a room or building separate from the sleeping areas and shall be provided with the following:

   (1)  Stoves or hot plates, each with not less than two burners, in a ratio of at least two burners for each ten persons or two families.

   (2)  Adequate food storage shelves and a counter for food preparation that is smooth and impervious, and may be readily cleaned.

   (3)  Mechanical refrigeration for food which will maintain a temperature of not more than 45°F capable of storing all perishable food. A compartment shall be available for the storage of frozen food.

   (4)  A table and chairs or equivalent accommodations commensurate with the capacity of the facility.

   (5)  Adequate sinks with hot and cold running water under pressure.

   (6)  Adequate lighting and ventilation.

 (c)  In each central kitchen and dining facility appurtenant thereto the physical facilities, equipment, and operation shall be in accordance with the provisions of Chapter 78 (relating to food establishments). The kitchen and dining area shall be in proper proportion to the capacity of the camp and shall be separate from sleeping areas.

 (d)  In all kitchens, floors, ceilings and wall surfaces adjacent to or above food preparation and cooking areas shall be of nonabsorbent, easily cleanable materials. Wall surfaces adjacent to cooking areas shall be fire-resistant.

Authority

   The provisions of this §  82.14 issued under sections 301 and 603 of the Seasonal Farm Labor Act (43 P. S. § §  1301.301 and 1301.603).

Source

   The provisions of this §  82.14 adopted September 28, 1973, effective September 29, 1973, 3 Pa.B. 2178; amended March 28, 1975, effective April 14, 1975, 5 Pa.B. 626; amended January 2, 1981, effective January 3, 1981, 11 Pa.B. 11. Immediately preceding text appears at serial page (19735).



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