44:02:07:79Heating,

ventilation, and air conditioning. Heating, ventilation, and air conditioning must be provided as necessary and must be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food preparation surfaces, equipment, or utensils. Intake and exhaust air ducts must be cleaned and filters changed as often as necessary to prevent contamination by dust, dirt, and other materials. Mechanical ventilation must be provided of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. When vented to the outside, ventilation systems may not create a public health hazard.

Source: 23 SDR 195, effective May 26, 1997.