REASON: Unless of a safe and sanitary quality, water may serve as a source of contamination for food, equipment, utensils, and hands. Unsafe water is also a vector in the transmission of disease. Therefore, in order to provide protection to consumers and employees, water should be obtained from sources regulated by law and should be handled, transported and dispensed in a sanitary manner.

Hot and cold water under pressure is necessary for the thorough cleaning and sanitization of equipment and utensils, for the cleaning of the physical facilities and for proper employee handwashing.

REASON: Improper disposal of sewage provides a potential for contamination of food, utensils and equipment and, therefore, may cause serious illness or disease outbreaks. Proper disposal is required to prevent contamination of ground surfaces and water supplies, or creation of other insanitary conditions that may attract insects and other vermin.

REASON: Improper plumbing installation or maintenance results in potential health hazards such as cross-connection, back siphonage, or leakage. There conditions may result in the contamination of food, utensils and equipment, in the creation of obnoxious odors or nuisances, and may adversely affect the operation of equipment such as dishwashing machines, garbage grinders and other equipment which depend on sufficient volume and pressure to perform their intended functions.

REASON: Adequate, sanitary toilet facilities are necessary for the proper disposal of human waste which carries pathogenic microorganisms and for the prevention of the spread of disease by flies, insects, clothing, hands or other means Where toilet facilities are of a sanitary design and are kept clean and in good repair, employees are motivated toward proper attitudes regarding sanitary practices and conditions in the food service establishment.

REASON: Hands are probably the most common vehicle for the transmission of contamination to food and food contact surfaces. During normal operations, hands become soiled with a variety of contaminants and must be thoroughly washed at frequent intervals during the working day, after any interruption of the work routine, and after each visit to the toilet. To encourage the thorough washing of hands, lavatories must be accessible, conveniently located, clean and maintained in good repair, and must be supplied with warm water, soap or detergent and towels.

REASON: Proper storage and disposal of garbage and refuse is necessary to minimize the development of odors, to prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and to prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment and utensils.

Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent a scattering of the garbage and refuse.

All containers must be maintained in good repair and cleaned as necessary in order to store garbage and refuse under sanitary conditions.

REASON: Insects and rodents are capable of transmitting diseases to man by contamination of food and food-contact surfaces. Therefore, their presence in food service establishments must be kept to a minimum by measures designed to prevent their entrance.

Since insects and rodents require food, water and shelter, control measures must be utilized to deprive them of these necessities.