(a) When workers or their families are permitted or required to cook
in their individual unit, a space shall be provided and equipped for
cooking and eating. Such space shall be provided with:
(1) A cookstove or hot plate with a minimum of two burners; and (2)
adequate food storage shelves and a counter for food preparation; and
(3) provisions for mechanical refrigeration of food at a temperature of
not more than 45 deg. F.; and (4) a table and chairs or
equivalent seating and eating arrangements, all commensurate with the
capacity of the unit; and (5) adequate lighting and ventilation.
(b) When workers or their families are permitted or required to cook
and eat in a common facility, a room or building separate from the
sleeping facilities shall be provided for cooking and eating. Such room
or building shall be provided with:
(1) Stoves or hot plates, with a minimum equivalent of two burners,
in a ratio of 1 stove or hot plate to 10 persons, or 1 stove or hot
plate to 2 families; and (2) adequate food storage shelves and a counter
for food preparation; and (3) mechanical refrigeration for food at a
temperature of not more than 45 deg. F.; and (4) tables and chairs or
equivalent seating adequate for the intended use of the facility; and
(5) adequate sinks with hot and cold water under pressure; and (6)
adequate lighting and ventilation; and (7) floors shall be of
nonabsorbent, easily cleaned materials.
(c) When central mess facilities are provided, the kitchen and mess
hall shall be in proper proportion to the capacity of the housing and
shall be separate from the sleeping quarters. The physical facilities,
equipment and operation shall be in accordance with provisions of
applicable State codes.
(d) Wall surface adjacent to all food preparation and cooking areas
shall be of nonabsorbent, easily cleaned material. In addition, the wall
surface adjacent to cooking areas shall be of fire-resistant material.
