Rule 15-11-55-3.11.3 - Kitchens1. Children shall only be permitted in meal preparation areas when under direct supervision of staff, when there is no danger of injury from equipment, or for instruction/teaching purposes.2. The following regulations shall apply:a. No game or home canned foods shall be served.b. Other than fresh or frozen vegetables and fruit, all foods shall be from commercial sources.c. Food shall be cooked or reheated to a temperature of 165 degrees Fahrenheit. Hot food shall be held at a minimum temperature of 140 degrees Fahrenheit.d. Cold food shall be stored at a temperature of 41 degrees Fahrenheit or below.e. All food shall be covered while in the refrigerator or freezer.f. Any prepared foods not properly refrigerated at a temperature of 41 degrees Fahrenheit or less, or frozen, shall be discarded.g. If manual washing is utilized, a sanitizer shall be used. Rinsing in a chlorine solution using one and one-half tablespoons of household bleach per gallon of water is sufficient. If a dishwasher is utilized, the nozzle ports shall be free of obstructions, and the interior of the machine shall be clean.h. Hot water, under pressure, shall be available.i. Insecticides, poisons, cleaning agents, and medications, shall be stored away from food, separately from each other, and out of the reach of children.j. Children shall not be exposed to insecticides or pesticides, or other toxic agents.k. Hands shall be washed frequently, when switching between working with raw and ready-to-eat foods, and after all non-food preparation activities.l. Clean clothing shall be worn.m. Gloves shall be worn if there are any cuts or abrasions on the hands.3. All kitchens and/or food/snack preparation areas in a childcare family home shall be inspected as part of the childcare inspection process.15 Miss. Code. R. 11-55-3.11.3
Miss. Code Ann. § 43-20-8