REQUIREMENTS

Oklahoma City Municipal Code ch. 21, art. III, div. 1

in effect

Oklahoma City Municipal Code § 21-56 Generally.

§ 21-56. - Generally. Every building, room, basement, or cellar occupied or used as a bakery, confectionery, cannery, dairy, creamery, cheese factory, restaurant, hotel, grocery, or other place used for the preparation for sale, manufacture, packing, storage, sale or distribution of any food shall be properly lighted, drained, plumbed, and ventilated and conducted with strict regard to the influence of such conditions upon the health of operators or other persons therein employed, and the purity and wholesomeness of the food produced. (Code 1970, § 16-20; Code 1980, § 21-56)

Oklahoma City Municipal Code § 21-57 Wall, ceiling and floor requirements.

§ 21-57. - Wall, ceiling and floor requirements. (a) The side walls and ceiling of every place where food is manufactured, processed or prepared shall be well plastered, wainscoted, or sealed with metal or lumber and shall be painted or washably finished. All interior woodwork in every place where food is manufactured, processed or prepared shall be kept well oiled or painted and be kept washed clean with soap and water. (b) Every building, room, basement or cellar occupied or used for the preparation, manufacture, packing, storage, sale or distribution of food shall have a smooth floor made of cement or tile laid in cement, brick, wood, or other suitable nonabsorbent material which can be flushed and washed clean with water. (Code 1970, § 16-21; Code 1980, § 21-57)

Oklahoma City Municipal Code § 21-58 Screens.

§ 21-58. - Screens. Unless flies and other flying insects are absent from the immediate vicinity of every food producing or distributing establishment, all openings to the outer air shall be effectively protected against the entrance of such insects by self-closing doors, closed windows, screening, controlled air currents or other effective means. (Code 1970, § 16-22; Code 1980, § 21-58)

Oklahoma City Municipal Code § 21-59 Toilets, lavatories and washrooms.

§ 21-59. - Toilets, lavatories and washrooms. (a) Toilets to be convenient, separate and sufficient. Every building, occupied or used for the preparation, manufacture, packaging, storage, sale or distribution of food, shall have convenient, adequate toilet rooms separate and apart from rooms where the process of production, manufacture, packaging, canning, selling, or distribution is conducted. (b) Floors to be of nonabsorbent material. The floors of such toilet rooms shall be of smooth cement, tile, wood, brick or other nonabsorbent material and shall be washed and cleaned daily. (c) Toilets to have separate ventilation pipes. The toilet rooms shall be furnished with windows or separate ventilating flues or pipes discharging into ventilating stacks, pipes, or on the outside of the building in which they are situated. (d) Lavatories to be supplied with soap, towels and hot and cold water. Lavatories and washrooms shall be adjacent to or in the toilet room and shall be supplied with soap, hot and cold running water, and sanitary towels, and shall be maintained in a sanitary condition. (Code 1970, § 16-23(a)—(d); Code 1980, § 21-59)

Oklahoma City Municipal Code § 21-60 Sterilizing equipment.

§ 21-60. - Sterilizing equipment. Any establishment used for the manufacture, preparation, storage or sale of food products shall be adequately equipped with washing and sanitizing equipment, fitted with hot and cold running water and properly drained, for the cleaning of all containers, utensils and implements which come in contact with raw or finished food products. (Code 1970, § 16-24; Code 1980, § 21-60)

Oklahoma City Municipal Code § 21-61 Maintenance of sanitary conditions in food products manufacturing.

§ 21-61. - Maintenance of sanitary conditions in food products manufacturing. (a) Utensils and equipment to be cleaned and sanitized. All vats, mixers, kettles, machinery, tables, counters, slabs, or other fixtures or implements used directly in the manufacture of food products shall be thoroughly cleaned after each use and sanitized before any further use. (b) Products to be protected from contamination. All raw or finished food products shall be protected from dust, flies, or other contaminating influences by covers or other adequate protection. (c) Milk containers to be rinsed. All containers of milk or milk products shall be rinsed and drained immediately upon removal of contents. (d) Garbage disposal. All garbage and refuse shall be placed in impervious covered containers and removed daily. No rusted, perforated, or non-flyproof defective containers shall be used. (e) Utensils not in use. Utensils and equipment not in use shall not be kept in the manufacturing or processing room. (Code 1970, § 16-25; Code 1980, § 21-61)

Oklahoma City Municipal Code § 21-62 Unsanitary conditions designated.

§ 21-62. - Unsanitary conditions designated. The floors, sidewalks, ceilings, furnishings, receptacles, implements, and machinery of every establishment or place where food is manufactured, packed, stored, sold or distributed, and all cars, trucks, and vehicles used in the transportation of food products, at no time shall be kept in an unclean, unhealthful or unsanitary condition, and, for the purpose of this chapter, unclean, unhealthful or unsanitary conditions shall be deemed to exist: (1) when food in the process of manufacture, preparation, packing, storing, sale, distribution or transportation is not securely protected from flies, dust, dirt, and as may be necessary by all reasonable means, from all other foreign or injurious contamination. (2) when the refuse, dirt and waste products subject to decomposition and fermentation incident to the manufacture, preparation, packing, storing, selling, distributing and transporting of food are not removed daily. (3) when all trucks, trays, boxes, baskets and other receptacles, chutes, platforms, racks, tables, shelves and all knives, saws, cleavers, and other utensils and machinery used in moving, handling, cutting, shopping, mixing, canning, and all other processing are not thoroughly cleaned daily. (4) when the clothing of operators and other persons therein employed is unclean. (Code 1970, § 16-26; Code 1980, § 21-62)

Oklahoma City Municipal Code § 21-63 Living in workrooms.

§ 21-63. - Living in workrooms. No person shall be allowed to live or sleep in any workroom of a bakeshop, kitchen, dining room, confectionery, creamery, cheese factory or place where food is prepared for sale, served, or sold. (Code 1970, § 16-27; Code 1980, § 21-63)

Oklahoma City Municipal Code § 21-64 Sanitary requirements for sales places.

§ 21-64. - Sanitary requirements for sales places. All food or beverage sales places shall be kept in a clean, sanitary and orderly condition, and all food articles shall be protected from handling and from dust, flues, cockroaches, ants, rodents, or other vermin or animals. All dishes or utensils shall be cleaned thoroughly and sanitized after each use and before any further use. No rusted, cracked, dented or otherwise defective container or implement of kitchenware or tableware shall be used. No cat or dog, except a seeing eye dog, shall be permitted on or about the premises or vehicle. (Code 1970, § 16-28; Code 1980, § 21-64)

Oklahoma City Municipal Code § 21-65 Sanitary requirements for employees.

§ 21-65. - Sanitary requirements for employees. (a) Employees to maintain cleanliness. Every person in charge of a food manufacturing or sales establishment, and all employees thereof, shall keep themselves in a clean condition and clean clothes. (b) Tobacco and gum prohibited. No smoking, chewing of tobacco, or chewing gum shall be permitted in food manufacturing or processing rooms. (c) Spitting prohibited. No operator, employee, or other person shall spit on the floor or side walls of any building, room, basement, or cellar where the production, manufacture, packing, storing, preparation, or sale of any food is conducted. (d) Hands to be washed before handling food. Before beginning work and after using the toilet room, operators, employees, and other persons who handle materials from which food is prepared or who handle utensils or equipment which may be used in the preparation of the finished food product shall wash their hands and arms thoroughly in clean water. (Code 1970, §§ 16-23(e), 16-29; Code 1980, § 21-65)

Oklahoma City Municipal Code § 21-66 Record of receipts and withdrawals of perishable food.

§ 21-66. - Record of receipts and withdrawals of perishable food. Any person conducting a business of storing perishable food or keeping or maintaining a cold storage or refrigerating warehouse where meats, fish, butter, cheese, eggs, poultry, game, fruits, farm or garden products, or any other perishable foodstuffs are stored shall keep an accurate record of the receipts and withdrawals of all products so received or withdrawn and the Health Department shall have free access to these at any time. (Code 1970, § 16-30; Code 1980, § 21-66)

Oklahoma City Municipal Code § 21-67 Food and drink containers.

§ 21-67. - Food and drink containers. Containers which come in contact with food or drink shall possess food contact surfaces which are corrosion resistant, nonabsorbent, and nontoxic; provided that cast iron implements shall not be precluded. (Code 1970, § 16-31; Code 1980, § 21-67)

Oklahoma City Municipal Code § 21-68 Outside display of foodstuffs.

§ 21-68. - Outside display of foodstuffs. No food or food products shall be stored or displayed outside the place of business. (Code 1970, § 16-32; Code 1980, § 21-68)

Source: City of Oklahoma City, Municipal Code and City Charter (Municode Library, library.municode.com)URL: https://library.municode.com/ok/oklahoma_city/codes/code_of_ordinances?nodeId=OKMUCO2020_CH21FOBE_ARTIIIFOHAESGE_DIV1REFetched: 10/28/2026