Outfitter Operations
§229.175 Outfitter Operations.
(a) General.
Requirements in this section are specific for Outfitter Operations. The regulatory authority may impose additional requirements to protect against health hazards which may be specific to these operations.
(b) Food supplies.
Food supplies, including ice, shall be obtained from approved sources. No home prepared products shall be offered.
(c) Food temperatures. All food temperature requirements shall be met as contained in §229.164(k)-(n) of this title (relating to Food).
(d) Warewashing. Alternative manual warewashing equipment, such as receptacles that substitute for the compartments of a multi-compartment sink, may be used for washing and sanitizing utensils when approved by the regulatory authority. Outfitters without effective facilities for cleaning and sanitizing tableware shall only provide single-service articles for use by food employees and consumers.
(e) Ice usage. Ice that is used for cooling food may not be used for human consumption.
(f) Potable water. Potable water shall be used on excursions for food preparation, handwashing, and for cleaning and sanitizing utensils and equipment.
(g) Handwashing lavatory. Facilities for handwashing shall be provided for employee usage. The facility may consist of a container of water with spigot and catch pan or two separate basins, one for washing and one for rinsing, with soap and individual paper towels. If approved by the regulatory authority, chemically treated towelettes for handwashing may be used.
(h) Equipment. All equipment and utensils intended for food contact shall be approved for food use.