Section 11-94.2-41 - Storage and handling of food(a) All food shall be procured, stored, prepared, distributed, and served under sanitary conditions.(1) Dry or staple food items shall be stored above the floor in a ventilated room not subject to seepage or wastewater backflow, or contamination by condensation, leakages, rodents, or vermin; and(2) Perishable foods shall be stored at the proper temperatures to conserve nutritive value and prevent spoilage.(b) Effective procedures to promptly and consistently clean all equipment and work areas shall be enforced.(c) Hand-washing facilities, including hot and cold water, soap, and paper towels adjacent to the work areas shall be provided.(d) In the kitchen and food preparation areas, receptacles shall be kept closed by tight-fitting covers, except in the kitchen during hours of food preparation and serving.Haw. Code R. § 11-94.2-41
[Eff 9/16/2022] (Auth: HRS §§ 321-9, 321-11) (Imp: HRS §§ 321-9, 321-11)