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Indiana State Department of Health

Food Protection Home > Laws, Rules, and Regulations > 410 IAC 7-21 Section 42 - Sanitary Facilities and Controls 410 IAC 7-21 Section 42 - Sanitary Facilities and Controls

  1. Each facility shall provide its employees with adequate, readily accessible toilet facilities. Compliance with this requirement shall be accomplished by, but not limited to, the following:

  1. Maintaining the facilities in a sanitary condition.

  2. Keeping the facilities in good repair at all times.

  3. Providing self-closing doors.

  4. Providing doors that do not open into areas where food is exposed to airborne contamination except where alternate means have been taken to protect against contamination, such as double doors or positive airflow systems.

  1. Each facility shall provide its employees with handwashing facilities that are adequate, readily accessible, and convenient. Compliance with this requirement shall be accomplished by providing the following:

  1. Handwashing facilities at each location in the plant where good sanitary practices require employees to wash their hands. Each handwashing facility shall be:

  1. furnished with hot and cold running water tempered by means of a mixing valve or combination faucet.

  2. capable of reaching a minimum water temperature of eighty-five (85) degrees Fahrenheit within sixty (60) seconds.

  1. Effective hand-cleaning preparations.

  2. Sanitary towel service, paper towels or suitable drying devices.

  3. Devices or fixtures, such as water control valves, designed and constructed to protect against recontamination of clean hands.

  4. Signs directing food employees handling unprotected food, unprotected food-packaging materials, and food-contact surfaces to wash and, where appropriate, sanitize their hands. These signs should be posted in the processing room and in all other areas where employees handle food, food-packaging materials, or food-contact surfaces. If necessary, the signs should be multilingual.

  1. If mops or similar wet floor cleaning tools are used, at least one (1) service sink or one (1) curbed cleaning facility equipped with a floor drain and supplied with hot and cold water under pressure shall be provided and conveniently located.

  2. Receptacles and waste handling units for refuse, recyclables and returnables and for use with materials containing food residue shall be durable, cleanable, insect-resistant, rodent- resistant, leakproof, nonabsorbent and maintained in good repair.

  3. Rubbish and any offal shall be so conveyed, stored, and disposed of as to minimize the development of odor, minimize the potential for the waste becoming an attractant and harborage or breeding place for pests, and protect against contamination of food, food- contact surfaces, water supplies, and ground surfaces.