The board shall promulgate procedural and substantive regulations consistent with the provisions of Section 74-1-9 NMSA 1978, and shall include provisions for:
A. requiring food service establishments to prepare and serve food in a manner safe for human consumption, free from adulteration, spoilage, contamination and unwholesomeness, and to accomplish this standard, the following areas of food service establishment operations shall be covered by the regulations:
(1) disease control;
(2) employee hygiene and sanitation;
(3) food service establishment premises sanitation;
(4) all aspects of food service establishment construction relating to food service sanitation, including requirements for food service establishment construction plans and specifications review and approval by the agency;
(5) control of pests and infestation by pests;
(6) lavatory and toilet facility placement and sanitation;
(7) lavatory hygiene;
(8) food equipment and utensil design and construction;
(9) food equipment and utensil storage and handling;
(10) liquid and solid waste disposal;
(11) food and drink preparation, handling, display and storage;
(12) food service establishment ventilation;
(13) water supply;
(14) itinerant food service establishment construction and operation; and
(15) any other facet of food service operations that reasonably may be considered to pose an existing or potential hazard to the health of the consuming public;
B. the issuance, suspension and revocation of permits required under the Food Service Sanitation Act [this article], which regulations shall provide for prior notice to and a hearing for any applicant for or holder of a permit when the agency-proposed action is to deny an application for or suspend or revoke a permit, except in those specified instances under the provisions of the Food Service Sanitation Act when the agency is authorized to take any of the foregoing actions without prior notice and hearing; and
C. establishing requirements for inspections of food service establishments, which shall include provisions for inspections at a frequency of at least once every twelve months.
The board shall promulgate procedural and substantive regulations consistent with the provisions of Section 74-1-9 NMSA 1978, and shall include provisions for:
A. requiring food service establishments to prepare and serve food in a manner safe for human consumption, free from adulteration, spoilage, contamination and unwholesomeness, and to accomplish this standard, the following areas of food service establishment operations shall be covered by the regulations:
(1) disease control;
(2) employee hygiene and sanitation;
(3) food service establishment premises sanitation;
(4) all aspects of food service establishment construction relating to food service sanitation, including requirements for food service establishment construction plans and specifications review and approval by the agency;
(5) control of pests and infestation by pests;
(6) lavatory and toilet facility placement and sanitation;
(7) lavatory hygiene;
(8) food equipment and utensil design and construction;
(9) food equipment and utensil storage and handling;
(10) liquid and solid waste disposal;
(11) food and drink preparation, handling, display and storage;
(12) food service establishment ventilation;
(13) water supply;
(14) itinerant food service establishment construction and operation; and
(15) any other facet of food service operations that reasonably may be considered to pose an existing or potential hazard to the health of the consuming public;
B. the issuance, suspension and revocation of permits required under the Food Service Sanitation Act [this article], which regulations shall provide for prior notice to and a hearing for any applicant for or holder of a permit when the agency-proposed action is to deny an application for or suspend or revoke a permit, except in those specified instances under the provisions of the Food Service Sanitation Act when the agency is authorized to take any of the foregoing actions without prior notice and hearing; and
C. establishing requirements for inspections of food service establishments, which shall include provisions for inspections at a frequency of at least once every twelve months.
The board shall promulgate procedural and substantive regulations consistent with the provisions of Section 74-1-9 NMSA 1978, and shall include provisions for:
A. requiring food service establishments to prepare and serve food in a manner safe for human consumption, free from adulteration, spoilage, contamination and unwholesomeness, and to accomplish this standard, the following areas of food service establishment operations shall be covered by the regulations:
(1) disease control;
(2) employee hygiene and sanitation;
(3) food service establishment premises sanitation;
(4) all aspects of food service establishment construction relating to food service sanitation, including requirements for food service establishment construction plans and specifications review and approval by the agency;
(5) control of pests and infestation by pests;
(6) lavatory and toilet facility placement and sanitation;
(7) lavatory hygiene;
(8) food equipment and utensil design and construction;
(9) food equipment and utensil storage and handling;
(10) liquid and solid waste disposal;
(11) food and drink preparation, handling, display and storage;
(12) food service establishment ventilation;
(13) water supply;
(14) itinerant food service establishment construction and operation; and
(15) any other facet of food service operations that reasonably may be considered to pose an existing or potential hazard to the health of the consuming public;
B. the issuance, suspension and revocation of permits required under the Food Service Sanitation Act [this article], which regulations shall provide for prior notice to and a hearing for any applicant for or holder of a permit when the agency-proposed action is to deny an application for or suspend or revoke a permit, except in those specified instances under the provisions of the Food Service Sanitation Act when the agency is authorized to take any of the foregoing actions without prior notice and hearing; and
C. establishing requirements for inspections of food service establishments, which shall include provisions for inspections at a frequency of at least once every twelve months.
