Source

   5-101.11   Approved System.*

• (A) A public water system; or
   
• (B) A nonpublic water system that is constructed, maintained, and operated according to law.
   

   5-101.12   System Flushing and Disinfection.*

   5-101.13   Bottled Drinking Water.*

Quality

   5-102.11   Standards.*

• (A) Water from a public water system shall meet 40 CFR 141 (1,198 KB) - National Primary Drinking Water Regulations and state drinking water quality standards; and
   
• (B) Water from a nonpublic water system shall meet state drinking water quality standards.
   

   5-102.12   Nondrinking Water.*

• (A) A nondrinking water supply shall be used only if its use is approved.
   
• (B) Nondrinking water shall be used only for nonculinary purposes such as air conditioning, nonfood equipment cooling, fire protection, and irrigation.
   

   5-102.13   Sampling.

   5-102.14   Sample Report.

Quantity and Availability

   5-103.11   Capacity.*

• (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
   
• (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
   

   5-103.12   Pressure.

Distribution, Delivery, and Retention

   5-104.11   System.

• (A) An approved public water main; or
   
• (B) One or more of the following that shall be constructed, maintained, and operated according to law:
   
  • (1) Nonpublic water main, water pumps, pipes, hoses, connections, and other appurtenances,
     
  • (2) Water transport vehicles, and
     
  • (3) Water containers.
     

   5-104.12   Alternative Water Supply.

• (A) A supply of containers of commercially bottled drinking water;
   
• (B) One or more closed portable water containers;
   
• (C) An enclosed vehicular water tank;
   
• (D) An on-premises water storage tank; or
   
• (E) Piping, tubing, or hoses connected to an adjacent approved source.
   

Materials

   5-201.11   Approved.*

• (A) A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law.
   
• (B) A water filter shall be made of safe materials.
   

Design, Construction, and Installation

   5-202.11   Approved System and Cleanable Fixtures.*

• (A) A plumbing system shall be designed, constructed, and installed according to law.
   
• (B) A plumbing fixture such as a handwashing facility, toilet, or urinal shall be easily cleanable.^N

   5-202.12   Handwashing Facility, Installation.

• (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
   
• (B) A steam mixing valve may not be used at a handwashing lavatory.
   
• (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
   
• (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
   

   5-202.13   Backflow Prevention, Air Gap.*

   5-202.14   Backflow Prevention Device, Design Standard.

   5-202.15   Conditioning Device, Design.

Numbers and Capacities

   5-203.11   Handwashing Facilities.*

• (A) Except as specified in ¶¶ (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by Employees in areas specified under § 5-204.11, and not fewer than the number of handwashing lavatories required by law shall be provided.
   
• (B) If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a food establishment that has at least one handwashing lavatory.
   
• (C) If approved, when food exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or temporary food establishments or at some vending machine locations, Employees may use chemically treated towelettes for handwashing.
   

   5-203.12   Toilets and Urinals.*

   5-203.13   Service Sink.

   5-203.14   Backflow Prevention Device, When Required.*

• (A) Providing an air gap as specified under § 5-202.13; or
   
• (B) Installing an approved backflow prevention device as specified under § 5-202.14.
   

   5-203.15   Backflow Prevention Device, Carbonator.*

• (A) If not provided with an air gap as specified under § 5-202.13, a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
   
• (B) A single or double check valve attached to the carbonator need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified under ¶ (A) of this section.
   

Location and Placement

   5-204.11   Handwashing Facilities.*

• (A) To allow convenient use by Employees in food preparation, food dispensing, and warewashing areas; and
   
• (B) In, or immediately adjacent to, toilet rooms.
   

   5-204.12   Backflow Prevention Device, Location.

   5-204.13   Conditioning Device, Location.

Operation and Maintenance

   5-205.11   Using a Handwashing Facility.

• (A) A handwashing facility shall be maintained so that it is accessible at all times for employee use.
   
• (B) A handwashing facility may not be used for purposes other than handwashing.
   
• (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
   

   5-205.12   Prohibiting a Cross Connection.*

• (A) Except as specified in 9 CFR 308.3(d) for firefighting, a person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality.
   
• (B) The piping of a nondrinking water system shall be durably identified so that it is readily distinguishable from piping that carries drinking water.^N

   5-205.13   Scheduling Inspection and Service for a Water System Device.

   5-205.14   Water Reservoir of Fogging Devices, Cleaning.*

• (A) A reservoir that is used to supply water to a device such as a produce fogger shall be:
   
  • (1) Maintained in accordance with manufacturer's specifications; and
     
  • (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under ¶ (B) of this section, whichever is more stringent.
     
• (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week:
   
  • (1) Draining and complete disassembly of the water and aerosol contact parts;
     
  • (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution;
     
  • (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and
     
  • (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
     

   5-205.15   System Maintained in Good Repair.*

• (A) Repaired according to law; and
   
• (B) Maintained in good repair.^S

Materials

   5-301.11   Approved.

• (A) Safe;
   
• (B) Durable, corrosion-resistant, and nonabsorbent; and
   
• (C) Finished to have a smooth, easily cleanable surface.
   

Design and Construction

   5-302.11   Enclosed System, Sloped to Drain.

• (A) Enclosed from the filling inlet to the discharge outlet; and
   
• (B) Sloped to an outlet that allows complete drainage of the tank.
   

   5-302.12   Inspection and Cleaning Port, Protected and Secured.

• (A) Flanged upward at least 13 mm (one-half inch); and
   
• (B) Equipped with a port cover assembly that is:
   
  • (1) Provided with a gasket and a device for securing the cover in place, and
     
  • (2) Flanged to overlap the opening and sloped to drain.
     

   5-302.13   "V" Type Threads, Use Limitation.

   5-302.14   Tank Vent, Protected.

• (A) 16 mesh to 25.4 mm (16 mesh to 1 inch) screen or equivalent when the vent is in a protected area; or
   
• (B) A protective filter when the vent is in an area that is not protected from windblown dirt and debris.
   

   5-302.15   Inlet and Outlet, Sloped to Drain.

• (A) A water tank and its inlet and outlet shall be sloped to drain.
   
• (B) A water tank inlet shall be positioned so that it is protected from contaminants such as waste discharge, road dust, oil, or grease.
   

   5-302.16   Hose, Construction and Identification.

• (A) Safe;
   
• (B) Durable, corrosion-resistant, and nonabsorbent;
   
• (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition;
   
• (D) Finished with a smooth interior surface; and
   
• (E) Clearly and durably identified as to its use if not permanently attached.
   

Numbers and Capacities

   5-303.11   Filter, Compressed Air.

   5-303.12   Protective Cover or Device.

   5-303.13   Mobile Food Establishment Tank Inlet.

• (A) 19.1 mm (three-fourths inch) in inner diameter or less; and
   
• (B) Provided with a hose connection of a size or type that will prevent its use for any other service.
   

Operation and Maintenance

   5-304.11   System Flushing and Disinfection.*

   5-304.12   Using a Pump and Hoses, Backflow Prevention.

   5-304.13   Protecting Inlet, Outlet, and Hose Fitting.

   5-304.14   Tank, Pump, and Hoses, Dedication.

• (A) Except as specified in ¶ (B) of this section, a water tank, pump, and hoses used for conveying drinking water shall be used for no other purpose.
   
• (B) Water tanks, pumps, and hoses approved for liquid foods may be used for conveying drinking water if they are cleaned and sanitized before they are used to convey water.
   

Mobile Holding Tank

   5-401.11   Capacity and Drainage.

• (A) Sized 15 percent larger in capacity than the water supply tank; and
   
• (B) Sloped to a drain that is 25 mm (1 inch) in inner diameter or greater, equipped with a shut-off valve.
   

Retention, Drainage, and Delivery

design, construction, and installation

   5-402.10   Establishment Drainage System.

   5-402.11   Backflow Prevention.*

• (A) Except as specified in ¶¶ (B) and (C) of this section, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
   
• (B) If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap.
   
• (C) If allowed by law, a warewashing or culinary sink may have a direct connection.
   

location and placement

   5-402.12   Grease Trap.

operation and maintenance

   5-402.13   Conveying Sewage.*

   5-402.14   Removing Mobile Food Establishment Wastes.

   5-402.15   Flushing a Waste Retention Tank.

Disposal Facility

design and construction

   5-403.11   Approved Sewage Disposal System.*

• (A) A public sewage treatment plant; or
   
• (B) An individual sewage disposal system that is sized, constructed, maintained, and operated according to law.
   

   5-403.12   Other Liquid Wastes and Rainwater.

Facilities on the Premises

materials, design, construction, and installation

   5-501.10   Indoor Storage Area.

   5-501.11   Outdoor Storage Surface.

   5-501.12   Outdoor Enclosure.

   5-501.13   Receptacles.

• (A) Except as specified in ¶ (B) of this section, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.
   
• (B) Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food establishment, or within closed outside receptacles.
   

   5-501.14   Receptacles in Vending Machines.

   5-501.15   Outside Receptacles.

• (A) Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
   
• (B) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
   

numbers and capacities

   5-501.16   Storage Areas, Rooms, and Receptacles, Capacity and Availability.

• (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
   
• (B) A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.
   
• (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
   

   5-501.17   Toilet Room Receptacle, Covered.

   5-501.18   Cleaning Implements and Supplies.

• (A) Except as specified in ¶ (B) of this section, suitable cleaning implements and supplies such as high pressure pumps, hot water, steam, and detergent shall be provided as necessary for effective cleaning of receptacles and waste handling units for refuse, recyclables, and returnables.
   
• (B) If approved, off-premises-based cleaning services may be used if on-premises cleaning implements and supplies are not provided.
   

location and placement

   5-501.19   Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location.

• (A) An area designated for refuse, recyclables, returnables, and, except as specified in ¶ (B) of this section, a redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, utensils, linens, and single-service and single-use articles and a public health hazard or nuisance is not created.
   
• (B) A redeeming machine may be located in the packaged food storage area or consumer area of a food establishment if food, equipment, utensils, linens, and single-service and single-use articles are not subject to contamination from the machines and a public health hazard or nuisance is not created.
   
• (C) The location of receptacles and waste handling units for refuse, recyclables, and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space.
   

operation and maintenance

   5-501.110   Storing Refuse, Recyclables, and Returnables.

   5-501.111   Areas, Enclosures, and Receptacles, Good Repair.

   5-501.112   Outside Storage Prohibitions.

• (A) Except as specified in ¶ (B) of this section, refuse receptacles not meeting the requirements specified under ¶ 5-501.13(A) such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.
   
• (B) Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
   

   5-501.113   Covering Receptacles.

• (A) Inside the food establishment if the receptacles and units:
   
  • (1) Contain food residue and are not in continuous use; or
     
  • (2) After they are filled; and
     
• (B) With tight-fitting lids or doors if kept outside the food establishment.
   

   5-501.114   Using Drain Plugs.

   5-501.115   Maintaining Refuse Areas and Enclosures.

   5-501.116   Cleaning Receptacles.

• (A) Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under § 5-402.14.
   
• (B) Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
   

Removal

   5-502.11   Frequency.

   5-502.12   Receptacles or Vehicles.

• (A) Portable receptacles that are constructed and maintained according to law; or
   
• (B) A transport vehicle that is constructed, maintained, and operated according to law.
   

Facilities for Disposal and Recycling

   5-503.11   Community or Individual Facility.

* April 2004 Update: Editorial edits were made to the 2001 Food Code to incorporate the Errata Sheet, corrections since original posting date, and for content accuracy. Links were also added where references exist to other parts/sections of the Food Code, the Code of Federal Regulations, the United States Code, and the Supplement to the 2001 Food Code.