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(c) “Food grade surface” means a surface that is easily cleanable and made from a
material that will not migrate into, contaminate, or taint the food.
(d) “Food service equipment” means stoves, ovens, ranges, hoods, slicers, mixers, meat
blocks, tables, counters, refrigerators, sinks, dishwashing machines, steam tables, and similar
items other than utensils, used in the operation of a center.
(e) “Food” means any raw, cooked, or processed edible substance, ice, beverage, or
ingredient used or intended for use in whole or in part for human consumption.
(f) “Food-contact surface” means those surfaces of equipment and utensils with which
food normally comes in contact, and those surfaces from which food may drain, drip, or
splash back onto surfaces normally in contact with food.
(g) “Packaged” means bottled, canned, in a carton, or securely wrapped.
(h) “Potentially hazardous food” means any food that consists in whole or in part of milk
or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean, or other ingredients,
including synthetic ingredients, in a form capable of supporting rapid and progressive growth
of infectious or toxigenic microorganisms.
(i) “Ready to eat food” means food that does not require cooking and that will not be
cooked before being served.
(j) “Sealed” means free of cracks or other openings that permit the entry or passage of
moisture.
(k) “Single-service articles” means those food service articles intended for 1-time, 1-
person use and then discarded.
(l) “Tableware” means multi-use eating and drinking utensils.
(m) “Utensil” means any implement used in the storage, preparation, transportation, or
service of food.
R 400.8305 Plan review; approval; inspections.
Rule 305. (1) All local health department requirements regarding plan reviews and
specifications must be followed. Written confirmation that this has occurred must be
submitted to the department.
(2) An inspection must be conducted by the local health department, and an approval
granted indicating compliance with all of the rules in this part, except R 400.8330, 400.8335,
and 400.8340, at all of the following times:
(a) Before issuance of an original license.
(b) Every 2 years, at the time of renewal, if the center has a private well or septic.
(c) Every 2 years, at the time of renewal, if the center provides food service where the
food is prepared and served on-site, unless the kitchen is currently licensed to provide food
service.
(d) Prior to adding a food service program.
(e) Prior to adding an infant or toddler program.
(f) When requested by the department.
R 400.8310 Food preparation areas.
Rule 310 (1) Food contact surfaces must be smooth, nontoxic, easily cleanable, durable,
corrosion resistant, and nonabsorbent.