(50 ILCS 820/4) (from Ch. 71, par. 104)
Sec. 4.
Bed and breakfast establishments which serve breakfast shall
comply with the following minimum standards:
(1) Food shall be clean, wholesome, free from spillage, free from
adulteration and misbranding and safe for human consumption. Containers of
food shall be stored above the floor, on clean racks, shelves or other
clean surfaces in such a manner as to be protected from splash or other
contamination. Milk of only pasteurized Grade A may be used. Use of home
canned food is prohibited except for jams and jellies.
(2) Food shall be protected from contamination while being stored,
prepared and served, and during transportation. Perishable foods shall be
stored at temperatures that will protect them against spoilage.
Potentially hazardous food shall be maintained at safe temperatures of 45
degrees F. or below, or 140 degrees F. or above, as appropriate, except
during necessary periods of preparation and serving. Frozen food shall be
kept at temperatures that will keep them frozen, except when being thawed
for preparation. Potentially hazardous frozen food shall be thawed at
refrigeration temperatures or below, quick thawed as part of the cooking
process, or thawed by another method approved by the local Health Department. An
indicating thermometer shall be located in each refrigerator. Raw fruits
and vegetables shall be washed thoroughly before use. Stuffings, poultry,
and pork products shall be cooked to heat all parts of the food at least
165 degrees F. before being served. Salads made of meat, poultry, potatoes,
fish, shellfish, or eggs and other potentially hazardous prepared food,
shall be prepared from chilled products with a minimum of manual contact.
Portions of food once served to an individual may not be served again.
Laundry facilities shall be separated from food preparation areas. Live
animals shall be excluded from food preparation areas.
(3) No person knowingly infected with a communicable disease that may be
transmitted by food handling may work in a bed and breakfast establishment.
(4) If the bed or breakfast operator suspects that any employee, family
member or the operator himself or herself has a communicable disease, the
operator shall notify the local Health Department immediately.
(5) All operators shall be certified. Certification shall be achieved
by successfully completing an examination offered by the local Health
Department as described in the current edition of the State of Illinois
Food Service Sanitation Rules and Regulations.
(6) Persons preparing or serving food or washing utensils shall wear
clean outer garments and maintain a high degree of personal cleanliness.
They shall wash their hands thoroughly before starting work and as often as
necessary while working to remove soil and contaminants. After visiting a
toilet room, persons shall wash their hands thoroughly in a lavatory but
never in the kitchen sink.
(7) No one, while preparing or serving food, may use tobacco in any form.
(8) Utensils shall be kept clean and in good repair.
(9) Multiuse eating and drinking utensils shall be thoroughly cleaned
after each use. Facilities needed for the operations of washing, rinsing
and sanitizing shall be provided.
(10) Pots, pans and other utensils used in the preparation or serving of
food or drink and all food storage utensils shall be thoroughly cleaned
after each use. Cooking surfaces of equipment, if any, shall be cleaned at
least once each day. Non-food contact surfaces of equipment shall be
cleaned at intervals that will keep them in a clean and sanitary condition.
(11) Residential sinks and home-style mechanical dishwashing machines
are acceptable facilities for washing multi-use eating and drinking
utensils. Utensils shall be air dried.
(12) Immediately following either manual or mechanical washing of eating
or drinking utensils, and pots, pans and other cooking utensils, these
utensils shall be effectively sanitized by being submerged in a
hypochlorite solution with a chlorine concentration continuously maintained
in one hundred parts per million, or another approved sanitizing solution
which shall be used at the concentration tested and approved by
the local Health Department. Dishpans may be used to accomplish the final
sanitizing rinse.
(13) The reuse of single-service utensils is prohibited.
(Source: P.A. 85-399.)
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