Florida Regulations 64E-11.015: Afterschool Meal Program
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(1) Facilities participating in the United States Department of Agriculture (USDA) Afterschool Meal Program, which are not used for any other food service operation or for multiple USDA Afterschool Meal Programs, shall comply with all applicable sanitary requirements of this chapter when minimum standards are not specified in this section.
(2) Food preparation sink – The sanitizing compartment of a two or three compartment sink may be used as a food preparation sink provided that the Afterschool Meal Program entity has a written procedure of use, which has been approved by the Department prior to the implementation of the procedure. At minimum, the written procedures shall:
(a) Ensure the third compartment is clean to the sight and touch and sanitized, prior to and after use as a food preparation sink;
(b) Ensure no other sink compartment(s) is used for any other purpose while the sink is in use as a food preparation sink;
(c) Ensure only workers, who have been trained on the procedure, use the sink for food preparation; and,
(d) Ensure the approved procedure is posted at the sink.
(3) Hot and Cold Holding Equipment – In order to comply with holding temperature requirements, electronic hot and cold holding equipment shall be used for food storage; however, controls for the adjustment of temperature are not required.
(4) Cleaning facilities – Food operations restricted to the receipt of pre-portioned catered meals or service of prepackaged food items may use a self-contained mopping apparatus, provided it is used in accordance with the manufacturer’s instructions and always available for use.
(5) Manual washing, rinsing and sanitizing – Sinks, drainboards and dishtables must be cleaned prior to use. A two-compartment sink may be used when warewashing is limited to a batch operation in which cleaning of kitchenware and tableware is suspended until the end of the service period. For batch cleaning, the following process applies:
(a) Prior to using this process, Department approval shall be obtained;
(b) Prior to washing, multi-use tableware and kitchenware must be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil;
(c) Immediately before use, prepare the cleaning and sanitizing solutions in sinks, which are free of debris and residue and clean to the sight and touch;
(d) In the first compartment use a detergent-sanitizer product, which is a detergent that contains a sanitizer, and apply the detergent-sanitizer in accordance with the manufacturer’s instructions;
(e) In the second compartment use a sanitization method in accordance with Fl. Admin. Code R. 64E-11.006 If using a chemical sanitizer, the sanitizing agent must be the same chemical agent contained in the detergent-sanitizer; and,
(f) Immediately after use, drain sinks.
(6) Drains – For an existing building with an existing food service operation, all drainage connections are considered acceptable if in good working order and capable of being maintained in a sanitary condition. Replacement materials and repairs must meet the requirements specified in Fl. Admin. Code R. 64E-11.007
(7) Handwashing Facilities – For sites that receive pre-portioned catered meals or only serve prepackaged food items and employees do not open prepackaged items or otherwise come into contact with exposed food, a designated lavatory, equipped with hand cleansing soap or detergent and individual single use sanitary towels or a heated-air hand drying device is required but need not be in the same room. However, where food is served, dispensed, or otherwise unpackaged, a designated handwashing lavatory, equipped with hand cleansing soap or detergent and individual single use sanitary towels or a heated-air hand drying device, shall be located in the same room and within 20 feet of the area where food is served or dispensed.
(8) Hot Water – Food operations restricted to the receipt of proportioned catered meals or service of prepackaged food items and do not require ware washing are not required to have hot water.
(9) Manager Certification – manager certification standards in accordance with Fl. Admin. Code R. 64E-11.012, shall be required for the following Afterschool Meal Program sites:
(a) Those sites routinely inspected three times or four times per year and which result in three consecutive routine inspections each containing violations involving three of the four foodborne illness risk factors listed in paragraph (c), below.
(b) Those sites routinely inspected one time or two times per year and which result in two out of three consecutive routine inspections each containing violations involving three of the four foodborne illness risk factors listed in paragraph (c), below.
(c) Risk Factors are significant contributors to foodborne illness and are identified as:
1. Employee health and hygiene, such as improper handwashing and the presence of ill food workers in accordance with Fl. Admin. Code R. 64E-11.005,
2. Holding temperatures (Hot and cold holding and cooling),
3. Inadequate cooking or reheating; and,
4. Food from unapproved sources.
(10) Time as a public health control – Time may be used in lieu of the holding temperature requirements of subsection 64E-11.003(2), F.A.C., provided that time/temperature control for safety foods are cooked or reheated in accordance with subsection 64E-11.003(2), F.A.C.; the Department is notified at least 14 days prior to the implementation of time as a public health control; and the Afterschool Meal Program:
(a) Provides the Department a copy of the written procedures, which at a minimum indicates the meal service times and the following:
1. The specific location where the time/temperature control for safety foods proposed for use under time as a public health control are prepared;
2. The proposed delivery schedule, if time/temperature control for safety foods are received from an outside approved source; and,
3. The names of the food workers who have been trained regarding these written procedures.
(b) Maintains a daily log for time/temperature control for safety foods cooked or reheated on-site, which indicates the date, name of the time/temperature control for safety foods, final cooking temperature, and the time that the final cooking temperature was reached. In addition, each time/temperature control for safety food product or the container holding the product must be labeled with an expiration time, which must not exceed 4 hours from the time that the product reached the final cooking temperature. Time/temperature control for safety food products must be discarded upon reaching the expiration time or if no expiration time is indicated.
(c) Maintains a valid copy of the caterer’s license, if a catering operation is used, and documents the name of food suppliers, for ready-to-eat time/temperature control for safety food products that are not cooked or reheated on-site. In addition, a daily product log must be maintained that documents the following: the date, name, and quantity of the time/temperature control for safety food products that are obtained or received; the time and temperature of time/temperature control for safety food products received or obtained by the Afterschool Meal Program; the expiration time, which must not exceed 4 hours from the time that the Afterschool Meal Program takes possession of the time/temperature control for safety food product; and the name and quantity of time/temperature control for safety food products discarded.
(d) Provides and documents training for food workers regarding the Afterschool Meal Program site’s use of time as a public health control, including written procedures and this section. Only trained employees shall complete the daily logs and document expiration times.
(e) Maintains all documentation, including logs and licenses, for one year on site and makes them available to the Department upon request.
(11) During transport between food service establishments or while being transported from a food service establishment to another location, all food must be in covered containers or otherwise wrapped or packaged to ensure protection from contamination. Time/temperature control for safety food products must be kept at safe temperatures during all periods of transportation and delivery. Food utensils must be completely wrapped or packaged to protect them from contamination. Any time/temperature control for safety food product that does not meet these requirements must not be accepted or served by the Afterschool Meal Program Site.
Rulemaking Authority 381.0072 FS. Law Implemented Florida Statutes § 381.0072. History—New 2-18-14, Amended 9-26-18.
(2) Food preparation sink – The sanitizing compartment of a two or three compartment sink may be used as a food preparation sink provided that the Afterschool Meal Program entity has a written procedure of use, which has been approved by the Department prior to the implementation of the procedure. At minimum, the written procedures shall:
(a) Ensure the third compartment is clean to the sight and touch and sanitized, prior to and after use as a food preparation sink;
(b) Ensure no other sink compartment(s) is used for any other purpose while the sink is in use as a food preparation sink;
(c) Ensure only workers, who have been trained on the procedure, use the sink for food preparation; and,
(d) Ensure the approved procedure is posted at the sink.
(3) Hot and Cold Holding Equipment – In order to comply with holding temperature requirements, electronic hot and cold holding equipment shall be used for food storage; however, controls for the adjustment of temperature are not required.
(4) Cleaning facilities – Food operations restricted to the receipt of pre-portioned catered meals or service of prepackaged food items may use a self-contained mopping apparatus, provided it is used in accordance with the manufacturer’s instructions and always available for use.
(5) Manual washing, rinsing and sanitizing – Sinks, drainboards and dishtables must be cleaned prior to use. A two-compartment sink may be used when warewashing is limited to a batch operation in which cleaning of kitchenware and tableware is suspended until the end of the service period. For batch cleaning, the following process applies:
(a) Prior to using this process, Department approval shall be obtained;
(b) Prior to washing, multi-use tableware and kitchenware must be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil;
(c) Immediately before use, prepare the cleaning and sanitizing solutions in sinks, which are free of debris and residue and clean to the sight and touch;
(d) In the first compartment use a detergent-sanitizer product, which is a detergent that contains a sanitizer, and apply the detergent-sanitizer in accordance with the manufacturer’s instructions;
(e) In the second compartment use a sanitization method in accordance with Fl. Admin. Code R. 64E-11.006 If using a chemical sanitizer, the sanitizing agent must be the same chemical agent contained in the detergent-sanitizer; and,
(f) Immediately after use, drain sinks.
(6) Drains – For an existing building with an existing food service operation, all drainage connections are considered acceptable if in good working order and capable of being maintained in a sanitary condition. Replacement materials and repairs must meet the requirements specified in Fl. Admin. Code R. 64E-11.007
(7) Handwashing Facilities – For sites that receive pre-portioned catered meals or only serve prepackaged food items and employees do not open prepackaged items or otherwise come into contact with exposed food, a designated lavatory, equipped with hand cleansing soap or detergent and individual single use sanitary towels or a heated-air hand drying device is required but need not be in the same room. However, where food is served, dispensed, or otherwise unpackaged, a designated handwashing lavatory, equipped with hand cleansing soap or detergent and individual single use sanitary towels or a heated-air hand drying device, shall be located in the same room and within 20 feet of the area where food is served or dispensed.
(8) Hot Water – Food operations restricted to the receipt of proportioned catered meals or service of prepackaged food items and do not require ware washing are not required to have hot water.
(9) Manager Certification – manager certification standards in accordance with Fl. Admin. Code R. 64E-11.012, shall be required for the following Afterschool Meal Program sites:
(a) Those sites routinely inspected three times or four times per year and which result in three consecutive routine inspections each containing violations involving three of the four foodborne illness risk factors listed in paragraph (c), below.
(b) Those sites routinely inspected one time or two times per year and which result in two out of three consecutive routine inspections each containing violations involving three of the four foodborne illness risk factors listed in paragraph (c), below.
(c) Risk Factors are significant contributors to foodborne illness and are identified as:
1. Employee health and hygiene, such as improper handwashing and the presence of ill food workers in accordance with Fl. Admin. Code R. 64E-11.005,
2. Holding temperatures (Hot and cold holding and cooling),
3. Inadequate cooking or reheating; and,
4. Food from unapproved sources.
(10) Time as a public health control – Time may be used in lieu of the holding temperature requirements of subsection 64E-11.003(2), F.A.C., provided that time/temperature control for safety foods are cooked or reheated in accordance with subsection 64E-11.003(2), F.A.C.; the Department is notified at least 14 days prior to the implementation of time as a public health control; and the Afterschool Meal Program:
(a) Provides the Department a copy of the written procedures, which at a minimum indicates the meal service times and the following:
1. The specific location where the time/temperature control for safety foods proposed for use under time as a public health control are prepared;
2. The proposed delivery schedule, if time/temperature control for safety foods are received from an outside approved source; and,
3. The names of the food workers who have been trained regarding these written procedures.
(b) Maintains a daily log for time/temperature control for safety foods cooked or reheated on-site, which indicates the date, name of the time/temperature control for safety foods, final cooking temperature, and the time that the final cooking temperature was reached. In addition, each time/temperature control for safety food product or the container holding the product must be labeled with an expiration time, which must not exceed 4 hours from the time that the product reached the final cooking temperature. Time/temperature control for safety food products must be discarded upon reaching the expiration time or if no expiration time is indicated.
(c) Maintains a valid copy of the caterer’s license, if a catering operation is used, and documents the name of food suppliers, for ready-to-eat time/temperature control for safety food products that are not cooked or reheated on-site. In addition, a daily product log must be maintained that documents the following: the date, name, and quantity of the time/temperature control for safety food products that are obtained or received; the time and temperature of time/temperature control for safety food products received or obtained by the Afterschool Meal Program; the expiration time, which must not exceed 4 hours from the time that the Afterschool Meal Program takes possession of the time/temperature control for safety food product; and the name and quantity of time/temperature control for safety food products discarded.
(d) Provides and documents training for food workers regarding the Afterschool Meal Program site’s use of time as a public health control, including written procedures and this section. Only trained employees shall complete the daily logs and document expiration times.
(e) Maintains all documentation, including logs and licenses, for one year on site and makes them available to the Department upon request.
(11) During transport between food service establishments or while being transported from a food service establishment to another location, all food must be in covered containers or otherwise wrapped or packaged to ensure protection from contamination. Time/temperature control for safety food products must be kept at safe temperatures during all periods of transportation and delivery. Food utensils must be completely wrapped or packaged to protect them from contamination. Any time/temperature control for safety food product that does not meet these requirements must not be accepted or served by the Afterschool Meal Program Site.
Rulemaking Authority 381.0072 FS. Law Implemented Florida Statutes § 381.0072. History—New 2-18-14, Amended 9-26-18.