Minnesota Administrative Rules
Agency 105 - Agriculture Department
Chapter 1540 - MEAT INSPECTION
CONTAMINATION OF PRODUCT BY FLOOD WATER, HARBOR WATER, OR LIKE POLLUTED WATER
Part 1540.4100 - CLEANSING

After flood water has receded, the establishment shall, under the supervision of a department employee, thoroughly cleanse all walls, ceilings, posts, and floors of the rooms and compartments involved, including the equipment therein. An adequate supply of hot water, under pressure, is essential for effective cleansing of the rooms and equipment. After cleansing, a solution of sodium hypochlorite containing approximately one-half of one percent available chlorine (5,000 parts per million), or other disinfectant approved by the commissioner should be applied to the surface of the rooms. Where the solution has been applied to equipment which will afterwards contact meat, the equipment shall be rinsed with clean water before being used. All metal should be rinsed with clean water to prevent corrosion.

Statutory Authority: MS s 31A.08