N.J. Admin. Code § 8:21-13.5

Current through Register Vol. 56, No. 12, June 17, 2024

Section 8:21-13.5 - Sanitary facilities and controls

(a) The establishment shall be provided with adequate sanitary facilities and control measures to protect the purity, quality, and wholesomeness of the food. Facilities and controls shall include, but not be limited to the requirements of this section.

(b) Water supply: The water supply shall be sufficient for the operations intended and shall be derived from an adequate and approved source. Any water that contacts food or food-contact surfaces shall be safe and of adequate sanitary quality. Running water at a suitable temperature and under pressure as needed shall be provided in all areas where the processing of food, the cleaning of equipment, utensils, or containers, or employee sanitary facilities require.

1. The water supply shall be from a public or private water supply system which is constructed, protected, operated, and maintained in conformance with the New Jersey Safe Drinking Water Act (N.J.S.A. 58:12A-1 et seq.) and regulations (N.J.A.C. 7:10-1) and local laws, ordinances, and regulations; provided, that if approved by the Department of Environmental Protection, a nonpotable water supply system may be permitted within the establishment for purposes such as air conditioning and fire protection, only if such system complies fully with N.J.A.C. 8:24-6.6(size, installation and maintenance of plumbing), and the nonpotable water supply is not used in such a manner as to bring it into contact, either directly or indirectly, with food, food equipment or utensils.

(c) Sewage: All sewage and waste water shall be disposed of by means of a public sewage system or disposal system which is constructed and maintained in conformance with N.J.A.C. 7:9-2, Standards for the Construction of Individual Subsurface Sewage Disposal Systems, the New Jersey Water Pollution Control Act regulations, N.J.A.C. 7:14 and local laws, ordinances, and regulations.

(d) Plumbing: Plumbing shall be so sized, installed and maintained in accordance with applicable State and local standards as to carry sufficient quantities of water to required locations throughout the establishment; prevent contamination of the water supply; properly convey sewage and liquid waste from the establishment to the sewer or sewage disposal system; and does not constitute a source of contamination of food, equipment, or utensils or create an insanitary condition or nuisance.

(e) Drains: Provide adequate floor drainage in all areas where floors are subject to flood-type cleaning or where normal operations release or discharge water or other liquid waste on the floor.

(f) Toilet facilities: Each plant shall provide its employees with adequate toilet and associated hand-washing facilities within the plant. The facilities shall be maintained in a sanitary condition and kept in good repair at all times. Doors to toilet rooms shall be self-closing and shall not open directly into areas where food is exposed to airborne contamination, except where alternate means have been taken to prevent such contamination (such as double doors, positive air-flow systems, etc.).

1. Toilet facilities shall be installed in accordance with N.J.A.C. 5:23-1. When a common toilet is used for employees and patrons, access shall not be through food preparation, food storage and utensil and equipment washing areas.

2. A supply of toilet tissue shall be provided at each toilet at all times. Handwashing signs, for example, "Wash Hands Before Resuming Work", shall be posted conspicuously in all toilet rooms and at each separate lavatory facility in a food plant. Easily cleanable receptacles shall be provided for waste materials and such receptacles in toilet rooms for women shall be covered. Such receptacles shall be emptied at least once a day, and more frequently when necessary, to prevent excessive accumulation of waste material.

3. Hot and cold water under suitable pressure shall be provided in toilet facilities. (90 [degree]F-105 [degree]F)

(g) Hand-washing facilities: Adequate and convenient facilities for handwashing and, where appropriate, hand sanitizing shall be provided at each location in the plant where good sanitary practices require employees to wash or sanitize and dry their hands. Such facilities shall be furnished with running water at 90 degrees Fahrenheit to 105 degrees Fahrenheit for handwashing, effective hand-cleaning and sanitizing preparations, sanitary towel service or suitable drying devices, and, where appropriate, easily cleanable waste receptacles.

1. Handwashing facilities shall be installed in accordance with N.J.A.C. 5:23-1 and used only for the washing of hands and arms.

2. Each handwashing facility shall be designed to provide hot and cold or temperated water. Tempering may be accomplished by means of a mixing valve or combination faucet. Any self-closing, slow-closing, or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Steam-mixing valves are prohibited.

(h) Rubbish and offal disposal: Rubbish and any offal shall be so conveyed, stored, and disposed of as to minimize the development of odor, prevent waste from becoming an attractant and harborage or breeding place for vermin, and prevent contamination of food, food-contact surfaces, ground surfaces, and water supplies. Rubbish and offal disposal shall also be in conformance with N.J.A.C. 8:24-6.10.

N.J. Admin. Code § 8:21-13.5

Recodified by R.1990 d.563, effective 11/19/1990.
See: 22 New Jersey Register 2465(a), 22 New Jersey Register 3559(a).
Text on sanitary facilities recodified from 13.4; text on sanitary operations recodified to 13.6.
Notice of readoption with technical change, effective 12/20/2021.
See: 53 N.J.R. 2191(a).