Food Handling Spaces

Food handling facilities must meet the requirements of the Food Service Sanitation Ordinance and Code (2017), Part V of the Food Service Sanitation Manual (1962), and U.S. Public Health Service Publication 934 (1965). This applies to all camps with central dining or multiple family feeding operations.

29 CFR 1910.142(b)(9) also states the following:

• Any room where workers cook, live, and sleep must be a minimum of 100 square feet.
• Kitchen, feeding facilities, and dining halls must be adequate in size and separate from sleeping quarters.
• Kitchens or dining halls cannot have a direct opening from living or sleeping quarters.
• Food preparation and services areas must be 500 feet from areas with livestock.

Food equipment requirements are as follows:

• Heating, cooking, and water heating equipment must be "installed in accordance with state and local ordinances, codes, and regulations governing such installations."
• If a camp operates during cold weather, adequate heating equipment must be provided.
• Stoves must be provided. The ratio is one stove to every 10 persons or one stove per two families.
• These stoves must be within an enclosed and screened shelter.

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