BED AND BREAKFAST GUIDELINES
CHAPTER ONE - GENERAL PROVISIONS
1-101 GENERAL
This document shall be liberally construed and applied to promote/protect the public health.
1-102 DEFINITIONS
A. The terms used in this document shall meet the definitions of those terms defined in Section 1-102 of the Utah Food Service Sanitation Rule except as otherwise defined in this section.
B. “A Bed and Breakfast Facility” means any establishment that provides 15 or fewer rental units, with a maximum occupancy of 30 patrons, which has the owner or his agent accessible while there are patrons registered at the establishment, and in which the only meal served to patrons is breakfast. Any other limited food service must have prior approval from the local health department. Establishments not meeting this definition of a bed and breakfast facility shall be governed by Utah’s Food Service Sanitation Rule, R449-509, Utah Administrative Code (UAC), and Hotel, Motel and Resort Sanitation Rule, R449-506 (UAC).
C. “Continental breakfast” means a breakfast meal restricted to the following foods:
1. Beverages such as coffee, tea and fruit juices;
2. Pasteurized Grade A milk;
3. Fresh fruits;
4. Frozen and commercially processed fruits;
5. Baked goods, such as pastries, rolls, breads, and muffins which are non-potentially hazardous food;
6. Cereals;
7. Commercially prepared jams, jellies, honey and maple syrup;
8. Pasteurized Grade A creams and butters, non-dairy creamers or similar products;
9. Commercially manufactured hard cheeses, and commercially manufactured yogurt in an unopened, v commercially filled package.
D. “Family Style Meal” means a meal ordered by persons staying at a bed and breakfast facility which is served at a common table(s) from common food service containers. Food not consumed by those persons shall not be reused or served to other people, unless the food is not potentially hazardous and is in an unopened, pre-packaged container.
E. “Full Breakfast” means a breakfast meal including foods other than those listed in Section 1-102C of this guideline.
F. “Furnishings” means linens, beds, bedding, chairs, tables, shelves, drapes, carpeting, curtains, decorations, fixtures and similar items provided in the sleeping rooms and common areas of the facility.
G. “Operator/Proprietor” means the owner or his agent of the bed and breakfast facility who must be accessible during hours of operation.
H. “Patron” means any person hiring or occupying a room for living or sleeping purposes.
I. “Pre-packaged Food” shall mean any food which has been prepared in a commercial food establishment that is sealed in a packaging material including but not limited to paper, plastic, metal, or glass containers.
1-102 CAPTIONS
Sections and other captions are part of this document.
CHAPTER 2 - FOOD SOURCE AND PROTECTION
2-101 PROHIBITED ACTIVITIES
The following activities are prohibited in bed and breakfast facilities:
A. Food service to the general public who are not registered patrons of the bed and breakfast facility, or invited guests of patrons of the bed and breakfast facility.
B. Reservice of food that has been served unless the food product is an unopened, pre-packaged non-potentially hazardous food.
C. Cooking in the patron’s rooms, unless proper facilities are provided, such as a sink, refrigerator and stove.
D. The use of common drinking cups.
2-201 FOOD SERVICE
A. Food shall be free from adulteration or other contamination, and shall be safe for human consumption. Food shall be obtained from sources that comply with all laws relating to food and food labeling. Food in hermetically sealed containers which are free from major defects must be prepared in approved food processing establishments.
B. Fluid milk and fluid milk products used or served shall be pasteurized and shall meet the Grade A quality standards established by the Utah State Department of Agriculture.
C. All meat products served in the bed and breakfast facility must have been slaughtered under the official USDA or Utah State Meat Inspection Programs; and, must have been processed at an approved facility. Game animals, farm slaughtered and farm custom slaughtered animals shall not be used.
D. Only clean, whole eggs meeting Grade B quality or better, as defined by the Utah Department of Agriculture, with shell intact and without cracks or checks, or pasteurized liquid, frozen or dry eggs or pasteurized dry egg products shall be used, except that hard-boiled, peeled eggs, commercially prepared and packaged may be used.
2-301 FOOD PROTECTION
A. At all times, including while being stored, prepared, served, or transported, food shall be protected from potential contamination including dust, insects and rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage, or overhead drippage from condensation.
B. Potentially hazardous foods shall be 45 deg. F. Or below, or 140 deg. F., or above at all times, except during necessary periods of preparation and serving. Frozen foods shall be kept at such temperatures as to remain solidly frozen, except when being thawed for preparation or use. Potentially hazardous food requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 deg. F.; except that poultry, poultry products, pork, pork products, and stuffings containing raw poultry or pork shall be cooked to heat all parts of the food to at least 165 deg. F.
C. Potentially hazardous foods shall be thawed:
1. In refrigerated units at a temperature not to exceed 45 deg. F.; or
2. In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or
3. As part of the conventional cooking process; or
4. By a method approved by the Local Health Officer.
D. An indicating thermometer shall be located in each refrigerator, and a metal stem-type food product thermometer shall be available to check the internal temperature of potentially hazardous food products. Thermometers shall be accurate to +/- 3 deg. F.
E. Refrigeration facilities and hot food storage facilities shall be provided as needed to assure the maintenance of potentially hazardous foods at proper temperature during storage, preparation and serving.
F. Raw fruits and vegetables shall be washed thoroughly before use in either an indirectly plumbed food sink, or in a colander on a drain board where there are no indirectly drained food sinks in the facility.
G. Containers of food shall be stored a minimum of six inches above the floor in a manner that protects the food from splash or other contamination, and permits easy cleaning of the storage area except:
1. Metal pressurized beverage containers and cased food packaged in cans, glass or other waterproof containers need not be elevated when the food container is not exposed to floor moisture.
2. Containers may be stored on dollies, racks, or pallets, provided such equipment is easily moveable.
H. Prior to utilizing a sink for food preparation, the sink shall be washed, rinsed and sanitized using any of the approved sanitizing methods listed in Section 5-301.
CHAPTER THREE - EMPLOYEE HEALTH AND PRACTICES
3-101 EMPLOYEE HEALTH
No person while infected with a disease in a communicable form that can be transmitted by food or who is a carrier of organisms that can cause such a disease, or while afflicted with a boil, and infected wound, or an acute respiratory infection, may work in a bed and breakfast facility.
3-201 EMPLOYEE PRACTICES
A. Persons working in the bed and breakfast facility shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to good hygienic practices.
B. Employees shall wash their hands thoroughly before starting work and as often as necessary to remove soil contamination. After visiting a toilet room, persons shall wash their hands thoroughly in a lavatory, but in no case in the ware washing and/or food preparation sink.
C. Employees shall not use tobacco in any form or consume food or drink while preparing or serving food, or while cleaning utensils and equipment, or in any area where such usage may result in contamination of food, equipment, utensils, or other items needing protection.
CHAPTER FOUR - EQUIPMENT, UTENSILS AND SINGLE-SERVICE ITEMS
4-101 DESIGN AND CONSTRUCTION OF EQUIPMENT AND UTENSILS
A. All equipment, utensils and furnishings shall be designed, and constructed to be easily cleanable and durable. Surfaces which come into contact with food or drink shall be easily accessible for cleaning and shall be non-toxic, corrosion resistant, non-absorbent, and free of defects. All equipment and utensils shall be made from safe materials.
B. All equipment shall be installed in a way that facilitates the cleaning of the equipment and all adjacent areas.
C. Equipment shall be kept clean and in good repair.
D. All new equipment shall meet national Sanitation Foundation (NSF) standards or be approved by the Local Health Officer.
4-201 EQUIPMENT STORAGE
Cleaned and sanitized utensils and equipment shall be stored six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means. Food equipment and utensils shall not be stored in toilet rooms or their vestibules.
4-301 SINGLE-SERVICE ITEMS
A. Reuse of single-service utensils is prohibited.
B. Single-service articles shall not be stored in toilet rooms or their vestibules.
C. Single-service articles shall be stored six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means.
CHAPTER FIVE - DISHWASHING
5-101 MANUAL CLEANING
A. All food service utensils and equipment shall be cleaned and sanitized after each use. Non-food contact surfaces of equipment shall be cleaned at intervals that will keep them in a clean and sanitary condition.
B. A two- or three-compartment sink in good repair is required for washing all food service utensils and equipment for establishments serving only a continental breakfast. Where all dishwashing is done by a mechanical dishwasher, as explained in Section 5-201, a two- or three-compartment sink shall not be required.
C. A three-compartment sink in good repair is required for all food service utensils and equipment for establishments serving a full breakfast. Where all dishwashing is done by a mechanical dishwasher, as explained in Section 5-201, a three-compartment sink shall not be required.
D. Sinks shall be washed, rinsed and sanitized before dishwashing.
5-201 MECHANICAL DISHWASHERS
The following dishwasher performance criteria must be met:
A. The dishwasher must effectively remove physical soil from all surfaces of the equipment and utensils.
B. The dishwasher must sanitize dishes either by the application of enough accumulative heat or by the application of adequate chemical solutions to the surface of the dish.
C. Machines relying on heat for sanitizing shall produce heat at the utensil surface in the final rinse and/or drying cycles which reaches at least 160 deg. F.
D. If heat is used for sanitizing, the operator shall provide and use daily a maximum registering thermometer or thermal paper to check the temperature at the utensil surface during the final sanitizing rinse and drying cycles.
E. There shall be sufficient area or facilities, such as portable dish tubs and drainboards, for the proper handling of soiled utensils prior to washing, and of clean utensils after sanitization so as not to interfere with safe food handling, hand washing and the proper use of dishwashing facilities.
5-301 SANITIZATION
A. Except for fixed equipment and utensils too large to be cleaned in sink compartments, manual washing, rinsing and sanitizing shall be conducted in the following sequence:
1. Sinks shall be thoroughly cleaned prior to each use.
2. Equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is kept clean.
3. Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second compartment.
4. Equipment and utensils shall be sanitized in the third compartment as follows:
a. Immersion for at least on-half minute in clean, hot water at a temperature of at least 170 deg. F; or
b. Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and at a temperature of at least 75 deg. F.; or
c. Immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and at a temperature of at least 75 deg. F.; or
d. Immersion in a clean solution containing any approved sanitizing agent that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite at a temperature of at least 75 deg. F., for one minute; or
e. Treatment with steam free from unapproved materials or additives in the case of equipment too large to sanitize by immersion, but in which steam can be confined; or
f. Rinsing or spraying or swabbing with an approved chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution in the case of equipment too large to sanitize by immersion.
B. When hot water is used for sanitizing, the following facilities shall be provided and used:
1. An integral heating device or fixture installed in, on, or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least 170 deg. F. And
2. A numerically scaled indicating thermometer, accurate to +/- 3 deg. F., convenient to the sink for frequent checks of water temperatures; and
3. Dish baskets of such size and design to permit complete immersion of the tableware, kitchenware, and equipment in the hot water.
C. When chemicals are used for sanitization, they shall not have concentrations higher than the maximum permitted by law and a test kit or other device that accurately measures the parts per million concentration of the solution shall be provided and used.
5-401 DRYING OF EQUIPMENT
All equipment and utensils shall be air dried.
CHAPTER SIX - SANITARY FACILITIES
6-101 WATER SOURCE
Bed and breakfast facilities shall comply with the Utah Public Drinking Water Regulations (R449-101 through 113, UAC). If an establishment is exempted from the Utah Public Drinking Water Regulations, due to the number of users it supplies, it shall be approved by the Local Health Officer.
6-102 WATER SUPPLY
A. Adequate hot water heating facilities shall be provided. Hot and cold water under adequate pressure shall be provided to all equipment and utensil sinks, food preparation sinks, hand sinks, showers, bath tubs, and janitorial sinks.
B. The temperature of hot water furnished to lavatories, showers and bath tubs shall not exceed 120 deg. F.
6-201 EMPLOYEE TOILET AND HANDWASHING FACILITIES
A. Bed and breakfast facilities shall provide a restroom, with handwashing facilities, convenient to the kitchen for employees during meal preparation, service and clean-up. This restroom shall not be used by patrons and guests during this time. If facility operation results in handwashing facilities being unavailable, a separate handwashing lavatory in the food preparation area will be required.
B. Employee toilet rooms shall be completely enclosed, and shall have tight-fitting, self-closing doors which shall be closed except during cleaning or maintenance, except as provided by law.
C. Toilet fixtures shall be kept clean and in good repair. A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable receptacles shall be provided for waste materials. Toilet rooms used by women shall have at least one covered waste receptacle.
D. A supply of hand-cleansing soap or detergent shall be available at each lavatory. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each employee lavatory. Common towels are prohibited for employee use. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near hand washing facilities.
6-202 PATRON TOILET AND HANDWASHING FACILITIES
Toilet rooms shall be completely enclosed. Toilet fixtures shall be kept clean and in good repair. A supply of toilet tissue shall be supplied to each toilet at all times. Easily cleanable receptacles shall be provided for waste materials.
6-301 SEWAGE
All sewage shall be disposed of in a public sewerage system of in a sewage disposal system approved by the Local Health Officer. Individual wastewater disposal systems shall be designed, constructed and operated in conformance to regulations for Individual Wastewater Disposal Systems (R449-201 through 215, UAC).
6-401 SOLID WASTE
All solid wastes containing food scraps shall, prior to disposal, be kept in durable, rust resistant, non-absorbent, water tight, rodent proof, garbage containers, which shall be kept covered when stored or not in continuous use. All solid waste shall be disposed of with sufficient frequency, and in such a manner, as to prevent insect breeding and public health nuisances.
CHAPTER SEVEN - ANIMALS, VERMIN, OUTSIDE OPENINGS
7-101 ANIMALS
A. No live animal, bird, or turtle shall be kept or allowed in any portion of the premises where single-service articles, equipment and utensils or food for the patrons of the facility is stored, prepared or served. Aquariums shall be allowed if they do not create a public health problem.
B. Dogs at bed and breakfast facilities shall have a current license and documentation showing they have been vaccinated against rabies. Cats at bed and breakfast facilities shall have documentation showing they have been vaccinated against rabies.
C. No pets belonging to patrons, other than seeing eye dogs, shall be allowed in a bed and breakfast facility.
7-201 VERMIN CONTROL
A. Effective measures to prevent the presence of rodents, flies, cockroaches, and other insects on the premises shall be utilized.
B. Automatic insecticide dispensers shall not be located in single-service, equipment and utensil, and food storage areas, or in areas where food is prepared, handled, served or dispensed.
C. Openings to the outside shall be effectively protected against the entrance of rodents and insects.
CHAPTER EIGHT - PHYSICAL FACILITIES
8-101 GENERAL
A. Every bed and breakfast facility shall be maintained and equipped in a manner conducive to the health, comfort and safety of the patrons.
B. A bed a breakfast rental unit shall provide adequate square footage for each individual in the unit.
C. Bed and breakfast facilities shall comply with the Utah Indoor Clean Air Act (76-10-101, 106, and 108 thru 110 Utah Code Annotated - UC) and Rules (R449-510 UAC).
8-201 FLOORS, WALLS, CEILINGS
A. The floors, walls, and ceilings of all rooms and areas shall be maintained in a clean and sanitary condition, and shall be kept in a good state of repair.
B. Ornate woodwork and other materials generally recognized as being of historical value may be allowed as long as they are kept in a clean and sanitary condition.
8-301 FURNISHINGS
Furnishings shall be kept clean and in good repair, and shall be installed in a way that facilitates their cleaning, and the cleaning of adjacent areas.
8-401 HEATING
A. Facilities shall be equipped with approved heating devices capable of maintaining a temperature of at least 68 deg. F., three feet above the floor in all areas of the facility designated for patron use.
B. Portable heating devices and unguarded open face heaters are prohibited if any portion of the device reaches a temperature in excess of 120 deg. F.
C. Fossil fuel heating devices shall be properly vented to the outside air.
8-402 VENTILATION AND LIGHTING
A. Rooms and areas used in conjunction with bed and breakfast facilities shall be ventilated and lighted as needed. The ventilation and lighting shall be effective under actual use conditions lighting shall be at lease 20-foot candles in dishwashing and food preparation areas and at least 10-foot candles in all other areas.
B. Ventilation equipment and lighting fixtures shall be kept clean and in good repair.
C. Light fixtures in the food preparation areas shall be shielded.
D. Bathrooms opening to the kitchen or dining area shall have adequate ventilation and a self-closing door. In new or extensively remodeled establishments, these bathrooms shall be mechanically vented to the outside.
CHAPTER NINE - TOXIC ITEMS
9-101 TOXIC ITEMS
A. Household cleaning agents such as bleaches, detergents and polish shall be stored inaccessible to young children.
B. Medications shall be stored inaccessible to young children.
C. Polish and other substances containing cyanide or other poisonous materials, as designated by the Local health Officer shall not be used for the cleaning or polishing of eating or cooking utensils.
D. Only pesticides labeled for use around food products may be used in food preparation, storage, and serving areas. Use of pesticides in any way not conforming to label directions is a violation.
E. Only those poisonous or toxic materials necessary and intended for the maintenance of the facility, including the cleaning and sanitization of equipment and utensils, and the control of insects and rodents, shall be present in the bed and breakfast facility.
F. Containers of poisonous or toxic materials necessary for operational maintenance of the establishment shall be prominently and distinctly labeled in accordance with State and Federal requirements. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
G. Poisonous or toxic materials necessary for the maintenance of the establishment consist of the following tow categories:
1. Insecticides and rodenticides;
2. Detergents, sanitizer, related cleaning or drying agents; and caustics, acids, polishes, and other chemicals.
Materials in each of these tow categories shall be stored and located to be physically separated from each other; shall be stored in cabinets or in similar physically separated compartments or facilities used for no other purpose; and to preclude potential contamination, shall not be stored above or intermingles with food, food equipment, utensils, or single-service articles, except that this latter requirement does not prohibit the convenient availability of detergents, detergent-sanitizer, or sanitizer at warewashing facilities.
CHAPTER TEN - PREMISES
10-101 GENERAL
A. Areas which are provided and used for the storage of clothing, personal effects, luggage, necessary equipment and supplies shall be kept clean and orderly.
B. Items not in routine use shall be stored properly.
C. Bed and breakfast facilities shall be kept in a clean and sanitary condition.
D. Only food handlers shall be allowing in the kitchen during periods of food preparation and cleanup.
CHAPTER ELEVEN - PATRON LINENS AND LAUNDRY
11-101 LINENS
A. Soap and clean individual bath cloths and towels shall be provided to each patron daily.
B. Clean bed linen shall be provided for each patron. Clean bed linen shall be changed between patrons and at least every three days.
C. Clean bed linen, towels and bath cloths, shall be stored and handled in a sanitary manner, shall be kept in good repair and shall be stored separate from soiled bed linen, towels and bath cloths.
D. Beds shall be provided with mattress pads.
11-201 LAUNDRY FACILITIES
A. Laundry facilities shall not be located in the food preparation area, or in the food, equipment, utensil, or single-service item storage areas.
B. Outdoor line drying of patron linens and food service employee clothing is prohibited.
CHAPTER TWELVE - POOLS AND SPAS
12-101 GENERAL
A. When swimming pools and spas are provided for patron sue by the bed and breakfast facility, they shall be operated in accordance with the Rule for the Design, Construction and Operation of Public Swimming Pools, R449-401 (UAC).
B. Public pools and equipment in use before the effective date of this document and which do not meet fully all of the design and fabrication requirements of this document, shall be acceptable if they are in good repair, capable of being maintained in a sanitary condition, and the water quality meets the standards set out in the Rule for the Design, Construction and Operation of Public Swimming Pools, R449-401 (UAC).
CHAPTER THIRTEEN - COMPLIANCE
13-101 GENERAL
Bed and breakfast facilities shall be in compliance with all applicable State and local codes.
CHAPTER FOURTEEN - PERMITS AND INSPECTIONS
14-101 PERMITS
No person shall operate a bed and breakfast facility unless they hold a valid permit if required by the Local Health Department.
The permit shall be visibly displayed for public viewing, if required.
14-201 INSPECTIONS
A. An inspection shall be required prior to the issuance of a permit and as often as necessary for enforcement of this document.
