Current through Register Vol. 51, No. 19, September 20, 2024
A. The food processing plant and grounds
around a food processing plant are:
(1)
Maintained free of attractants, breeding places, or harborage for pests and
insects, including:
(a) Unused
equipment;
(b) Debris;
(c) Litter;
(d) Waste; or
(e) High weeds or grass; and
(2) Adequately drained to promote
sanitation and prevent breeding places for pests and insects;
B. The design and construction of
the plant facilitates maintenance and sanitary operations for food processing
and:
(1) Is suitable in size;
(2) Affords protection against the weather;
and
(3) Minimizes the potential for
contamination and allergen cross-contact by providing:
(a) Adequate space for the placement of:
(i) Equipment;
(ii) Utensils; and
(iii) Materials storage; and
(b) Effective designing the flow
of food through the plant;
C. Except as provided for in Regulation .15
of this chapter, a room or area in which food is processed or stored or in
which utensils, equipment, or food-packaging materials are cleaned, sanitized,
or stored:
(1) Is separated from other rooms
or areas in the plant to preclude allergen cross-contact and contamination by:
(a) A distance that precludes allergen
cross-contact and contamination; or
(b) Tight fitting:
(i) Walls;
(ii) Ceilings; and
(iii) Self-closing doors;
(2) Is, if not
refrigerated, mechanically ventilated using exhaust and supply fans to ensure:
(a) Filtered air is supplied to provide a
positive air pressure in the room;
(b) Condensation and grease do not accumulate
on room surfaces and equipment; and
(c) Removal of excessive:
(i) Grease vapors;
(ii) Steam;
(iii) Heat; and
(iv) Odors;
(3) Has a floor, walls, and ceiling that are:
(a) Smooth;
(b) Washable;
(c) Easily cleanable; and
(d) Impervious to water;
(4) Has only the exposed overhead pipes,
ducts, conduits, evaporators, and other structures that are needed for proper
processing, which are installed so that food is protected against
leakage;
(5) Has floor-wall
junctures that are:
(a) Coved; and
(b) Impervious to water;
(6) Has aisles or working spaces between
equipment and walls that:
(a) Are
unobstructed;
(b) Of adequate width
to permit employees to perform their duties; and
(c) Protect against the contamination of
food, food-contact surfaces, or food-packaging materials by clothing or
personal contact;
(7)
Provides adequate lighting in all areas that:
(a) Uses shatter-resistant light bulbs,
fixtures, skylights, or other light sources if suspended over exposed food,
food-contact surfaces, or food-packaging materials in any step of preparation;
or
(b) Otherwise protects against
food contamination in case of glass breakage; and
(8) Has well-maintained, sealed walls,
floors, and ceilings to prevent entry or harborage areas for pests;
D. Except as provided for in
Regulation .15 of this chapter, an area is designated for employees to eat,
drink, and securely store personal items which is separate from areas
designated for the cleaning, sanitation, or storage of:
(1) Utensils;
(2) Equipment; or
(3) Food-packaging materials;
E. The food processing plant is
completely separated by solid, impervious floors, walls, and ceilings with no
connecting openings from areas used as living quarters; and
F. Plans provided for review to the
Department of the plant, facilities, and grounds design and construction that
are not provided for in this regulation:
(1)
Provide for adequate food safety, food protection, and sanitation;
and
(2) Are equivalent to
regulatory and industry standards.
