Whenever food is prepared by the youth camp for service to campers, the following requirements apply:

(1) Food must be:

(a) free from spoilage, filth, or other contamination;

(b) obtained from sources that comply with all federal and state law applicable to the source relating to food and food labeling;

(c) at all times, including while being stored, prepared, displayed, served, or transported, protected from potential contamination, such as dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and drips from overhead condensation.

(d) thoroughly washed and/or cooked as necessary to destroy disease-causing microorganisms.

(2) A potentially hazardous food must:

(a) be maintained at 45 E F or below, or 140 E F or above;

(b) when thawed after being frozen, be thawed either at 45 E F or below, by quick-thawing during the cooking process, or by an equivalent method approved by the department or local health authority.

(3) No food may be served which has been stored in an hermetically sealed container unless the container was prepared in a licensed food processing establishment.

(4) If food or food utensils are transported from the kitchen to an area not immediately contiguous to the kitchen, the food and utensils must, during transportation, be kept in covered containers or completely wrapped or packaged so as to be protected from contamination.

(5) No person who is either infected with a communicable disease in a form that can be transmitted by foods; a carrier of organisms that cause such a disease; or afflicted with a boil, an infected wound, diarrhea, acute gastro-intestinal illness, or an acute respiratory infection may work in a kitchen in any capacity in which there is a likelihood of that person contaminating food or food contact surfaces with pathogenic organisms or transmitting disease to other persons.

(6) Kitchen workers must maintain a high degree of personal cleanliness and conform to good hygienic practices.

(7) Food preparation, storage, and serving equipment and utensils must:

(a) not impart odors, color, or taste to food nor contribute to its contamination;

(b) be thoroughly cleaned after each usage;

(c) be constructed, repaired, and finished with non-toxic materials, resistant to corrosion, smooth, and, if multi-use, easily cleanable, non-absorbent, and durable under conditions of normal use;

(d) when cleaned and sanitized, or if single-service, be handled and sorted in a way that protects them from contamination.

(8) Facilities must be provided which are adequate for washing and sanitizing all multi-use utensils used for preparing, serving, and storing food.

(9) Kitchen floors, walls, ceilings, equipment and storage areas must be smooth, non-absorbent, easily cleanable, and kept clean and in good repair.