19-13-B40. Sanitation of foodstuffs
No person, firm or corporation shall sell, offer for sale or keep for sale any groceries, bakery
products, confectioneries, meats, fish, vegetables or fruits except after compliance with the
following requirements:
(a) All food and drink shall be clean, wholesome, free from spoilage and so prepared as to
be safe for human consumption. All food and drink shall be so stored, displayed and
served as to be protected from dust, flies, vermin, depredation and pollution by rodents,
unnecessary handling, droplet infection, overhead leakage or other contamination. No
animals or fowls shall be kept or allowed in any room in which food or drink is prepared or
stored. All means necessary for the elimination of flies, roaches and rodents shall be
used. All exposed food shall be stored at least eighteen inches above the floor and all
food which may be contaminated by exposure when deposited at a food establishment
on delivery shall be stored at least eighteen inches above the floor. Food cooking or
processing operations shall be conducted in a sanitary manner.
(b) The floors, walls, windows and ceilings of rooms used for the preparation and sale of
foods shall be kept clean and in good repair. During the season when flies are prevalent,
all openings into the outer air shall be effectively screened and doors shall be provided to
prevent the entrance of flies.
(c) All equipment shall be so installed and maintained as to facilitate the cleaning thereof,
and of all adjacent areas. All equipment and utensils shall be kept clean. Equipment and
utensils containing or plated with cadmium or lead shall not be used, provided solder
containing lead may be used for jointing.
(d) Any food to be eaten without cooking shall not be stored directly in contact with ice. All
refrigerators shall be kept in a clean and sanitary condition. All potentially hazardous food
which consists in whole or in part of milk or milk products, eggs, meat, poultry, fish,
shellfish, or other ingredients capable of supporting the rapid and progressive growth of
infectious or toxigenic microorganisms, shall be maintained at safe temperatures at 45
degrees F. or below, or 140 degrees F. or above, except during necessary periods of
preparation.
(e) All oysters, clams and mussels shall be from approved sources and, if shucked, shall be
kept until sold in the containers in which they were placed at the shucking or packing
plant.
(f) All drinking beverages not bottled shall be kept in fly-tight containers, from which the
liquid may be removed only by faucets. The pouring lips of bottles or containers of milk or
other beverages shall not be submerged for cooling.
(g) No decayed fruits, meats, fish, vegetables or other foods shall be allowed to remain in
any receptacle wherein any fruits, meats, fish, vegetables or other foods intended for
human consumption are kept for sale or other disposition. All garbage and rubbish
containing food wastes shall, prior to disposal, be kept in a leak-proof, non-absorbent
container which shall be kept covered with tight fitting lids when filled or stored, or not in
continuous use; provided such containers need not be covered when stored in a vermin proofed
room or enclosure, or in a food waste refrigerator. All other rubbish shall be
stored in containers, rooms or areas in an approved manner. The rooms, enclosures,
areas and containers used shall be adequate for the storage of all food waste and
rubbish accumulating on the premises. Adequate cleaning facilities shall be provided, and
each container, room or area shall be thoroughly cleaned after the emptying or removal
of garbage and rubbish. Food waste grinders, if used, shall be installed in compliance
with state and local standards and shall be of suitable construction. All garbage and
rubbish shall be disposed of with sufficient frequency and in such a manner as to prevent
a nuisance.
(h) Any water supply available for drinking or for washing dishes or food-handling equipment
or for hand-washing shall be of safe sanitary quality. Each establishment shall be
Department of Public Health Public Health Code
19-13-B41. Sanitation of public fair grounds, horse shows, horse races, and automobile
races
provided with adequate conveniently located handwashing facilities for its employees
within or immediately adjacent to all toilet rooms, equipped with hot and cold or tempered
running water, hand cleansing soap or detergent dispensed in a sanitary manner, and
approved sanitary towels or other approved hand drying device. Such facilities shall be
kept clean and in good repair. The use of a common towel is prohibited. No employee
shall resume work after using the toilet room without first washing his hands. In
establishments constructed after October 8, 1963, and establishments which are
extensively altered after said date, separate handwashing facilities shall also be located
within the room where food is prepared.
(i) Each establishment shall be provided with adequate, conveniently located toilet facilities
for its employees. Toilet facilities, including rooms and fixtures, shall be sanitary and
readily cleaned and shall be kept in a clean condition and in good repair. The doors of all
toilet rooms shall be self-closing. Toilet tissue shall be provided. Easily cleaned
receptacles shall be provided for waste materials, and such receptacles in toilet rooms for
women shall be covered.
(j) All parts of the establishment and its premises shall be kept neat, clean and free of litter
and rubbish. Cleaning operations shall be conducted in such a manner as to minimize
contamination of food and food contact surfaces. None of the operations connected with
a food service establishment shall be conducted in any room used as living or sleeping
quarters.
19-13-B41. Sanitation of public fair grounds, horse shows, horse races, and
automobile races
No public fair grounds or grounds for horse shows, horse races and automobile races shall be
used except after compliance with the following requirements:
(a) Water supply. Any water supply available for drinking or washing dishes shall be of safe
sanitary quality. Any water found unsafe for human consumption on such grounds shall
be either eliminated or purified by a process approved by the state department of health
or shall be kept posted with placards definitely warning persons against its use. A safe
water supply and handwashing and hand drying facilities shall be provided for the public
where food is served.
(b) Disposal of excreta. Fly-tight privies or water-flushed toilets with a system of sewage
disposal approved by the state department of health shall be provided and shall be
maintained in a clean and sanitary condition. Separate installations for men and for
women shall be provided and they shall be adequate for the accommodation of all
persons attending or using the grounds. The location of all toilets shall be plainly
indicated by signs.
(c) Disposal of refuse. Supervision and equipment sufficient to prevent littering of the ground
with rubbish, garbage or other refuse shall be provided and maintained. Fly-tight
depositories for such materials shall be provided and conspicuously located. Such
depositories and any final places of disposition shall not be permitted to become foulsmelling or unsightly or breeding places for flies.
(d) Storage and service of food. All food and drink while being stored, prepared, displayed,
served or sold, or during transportation, shall be protected from dust, flies, depredation
and pollution by rodents, unnecessary handling, droplet infection, overhead leakage or
other contamination. Raw fruits and vegetables shall be washed before use. All single
service eating and drinking articles shall be made from nontoxic materials, and shall have
been manufactured, packaged, transported, stored, handled and dispensed in a sanitary
manner, and shall be used only once. Drinking straws or any other device, hollow in
nature, whereby through its use a beverage can be drawn into the mouth shall be
separately wrapped either individually or in pairs with a sanitary protective covering for
individual use. All multi-use eating and drinking utensils shall be thoroughly washed and
rinsed and sanitized after each use.
Department of Public Health Public Health Code
19-13-B42. Sanitation of places dispensing foods or beverages
(e) Drinking beverage. All drinking beverages not bottled shall be kept in fly-tight containers,
from which the liquid may be removed only by faucets. The pouring lips of bottles or
containers of milk or other beverages shall not be submerged for cooling.
(Effective April 11, 1973.)
19-13-B42. Sanitation of places dispensing foods or beverages
No person, firm or corporation shall operate or maintain within the State of Connecticut any place
where food or beverages are served to the public except in compliance with the following
requirements:
(a) Definitions, as used in this section:
(1) “Authorized agent” means any individual certified by the commissioner to inspect
food service establishments and enforce the provisions of section 19-13-B42 of
the Regulations of Connecticut State Agencies under the supervision and/or
authority of the director of health.
(2) “Comminuted” means reduced in size by methods including chopping, flaking,
grinding, or mincing and includes fish or meat products that are reduced in size
and restructured or reformulated such as gefilte fish, gyros, ground beef and
sausage.
(3) “Commissioner” means the commissioner of public health.
(4) “Department” means the state of Connecticut Department of Public Health.
(5) “Director of health” means the director of a local health department or district
health department approved by the commissioner as specified in Connecticut
general statutes sections 19a-200 and 19a-242, respectively.
(6) “Food employee” means an individual working with unpackaged food, food
equipment or utensils, or food-contact surfaces.
(7) “Food service establishment” means any place where food is prepared and
intended for individual portion service and includes the site at which individual
portions are provided. The term includes any such place regardless of whether
consumption is on or off the premises and regardless of whether there is a
charge for the food. The term does not include a kitchen in a private home
where food is prepared or served and not offered for sale, or a bed-and-breakfast
operation that prepares and offers food to the guests if such operation is owner
occupied and has the total building occupant load of not more than 16 persons
including the owner and occupants, and has no provisions for cooking or
warming food in the guest rooms, and breakfast is the only meal offered, and
placards are posted at the registration area which read “this establishment is
exempt from section 19-13-B42 of the regulations of the public health code.”
(8) “Full-time position” means thirty (30) hours per week or the number of hours per
week that the food service establishment is open for business, whichever is less.
(9) “Hazard analysis” means an evaluation of food handling operations to identify
points of potential product contamination and assess the adequacy of hot
processing and hot and cold storage methods for foods.
(10) “Potentially hazardous food” means any food or food ingredient, natural or
synthetic, that is in a form capable of supporting:
(A) the rapid and progressive growth of infectious or toxigenic
microorganisms, or
(B) the slower growth of Clostridium botulism.
(11) “Qualified food operator” means a food operator employed in a full-time position
who has demonstrated a knowledge of safe food handling techniques.
(12) “Ready-to-eat food” means food that is in a form that is edible without washing,
cooking, or additional preparation by the food service establishment or the
consumer and that is reasonably expected to be consumed in that form.
(13) “Supervisory position” means the position of a person who directs and inspects
the performance of food service workers.
(14) “Temporary food service establishment” means a food service establishment that
operates at a fixed location for a temporary period of time, not to exceed two (2)
weeks, in connection with a carnival, circus, public exhibition, festival,
celebration, or similar transitory gathering.
(b) The floor surfaces in kitchens, in all other rooms and areas in which food or drink is
stored or prepared, in which multi-use utensils are washed, and in walk-in refrigerators,
dressing or locker rooms and toilet rooms, shall be of smooth nonabsorbent materials,
and so constructed as to be easily cleaned. The floors of nonrefrigerated dry food
storage areas need not be nonabsorbent. All floors shall be kept clean and in good
repair. Floor drains shall be provided in all rooms where floors are subjected to flooding
type cleaning or where normal operations release or discharge water or other liquid
waste on the floor. No sawdust or similar material shall be spread on the floors. All
exterior areas where food is served shall be kept clean and properly drained, and the
surfaces in such areas shall be finished so as to facilitate maintenance and minimize
dust.
(c) The walls and ceilings of all rooms shall be kept clean and in good repair. All walls of
rooms or areas in which food or drink is prepared, or multi-use utensils or hands are
washed, shall be easily cleanable, smooth, light colored, and shall have washable
surfaces up to the level reached by splash or spray.
(d)(1) Effective measures shall be taken to protect against the entrance into the
establishment or breeding on the premises of insects, rodents and other animals
by:
(A) filling or closing holes and other gaps along floors, walls, and ceilings,
(B) closed, tight-fitting windows, and
(C) solid self-closing, tight-fitting doors; or
(2) if windows or doors are kept open for ventilation or other purposes, the openings
shall be protected against the entrance of insects, rodents or other animals by:
(A) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens,
(B) properly designed and installed air curtains, or
(C) other methods which are submitted for review and approval by the local
director of health. The submission of an alternative method to those
listed in (A) and (B) of this subdivision for review by the director of health
shall be accompanied by documentation which the director of health
finds demonstrates that the method will be as effective in preventing the
entrance of insects and rodents or other animals as those listed in (A)
and (B) of this subdivision.
(3) Subdivision (2) of this subsection does not apply if flying insects and other pests
are absent due to the location of the establishment, the weather, or other limiting
condition.
(e) All areas in which food or drink is prepared or stored or multi-use utensils are washed,
handwashing areas, dressing or locker rooms, toilet rooms and garbage and rubbish
storage areas shall be well lighted. During all cleanup activities, adequate light shall be
provided in the area being cleaned and upon or around equipment being cleaned. All
rooms in which food or drink is prepared or served or multi-use utensils are washed,
dressing or locker rooms, toilet rooms, and garbage and rubbish storage areas shall be
well ventilated. Ventilation hoods and devices shall be designed to prevent grease or
condensate from dripping into food or onto food preparation surfaces. Filters, where
used, shall be readily removable for cleaning or replacement. Ventilation systems shall
comply with applicable state and local fire prevention requirements and shall, when
vented to the outside air, discharge in such a manner as not to create a nuisance.