New Jersey Administrative Code
Title 8 - HEALTH
Chapter 21 - FOOD AND DRUGS
Subchapter 13 - RULES GOVERNING WHOLESALE FOOD ESTABLISHMENTS
Section 8:21-13.4 - Facilities and procedures for the storage, distribution, handling and processing of food and nonalcoholic drinks

Universal Citation: NJ Admin Code 8:21-13.4

Current through Register Vol. 56, No. 18, September 16, 2024

(a) Grounds: The grounds surrounding a plant under the control of the operator shall be kept in a condition that will not cause the food to be contaminated and/or adulterated. The methods for adequate maintenance as a minimum shall be:

1. Properly storing equipment, removing litter, and waste, and cutting weeds or grass within the immediate vicinity of the plant buildings or structures that may constitute an attractant, breeding place or harborage for rodents, insects or other pests.

2. Maintaining roads, yards, and other parking lots so that they do not constitute a source of contamination to the food.

3. Adequately draining areas that may contribute contamination to food by seepage, by foot-borne filth, or by providing a breeding place for rodents, insects or other pests.

(b) Plant layout and design: Buildings used for and in conjunction with the handling of food shall be suitable in size, construction and design to facilitate maintenance and sanitary operations for processing purposes. The plant layout and design shall be in such a manner that the purity, quality, and wholesomeness of the food therein manufactured, produced, packaged, prepared, stored, sold or distributed shall not be impaired. No loading or unloading of trucks or other vehicles shall take place within an establishment unless acceptable segregation or isolation of the mixing, processing or filling operations is provided. The plant and facilities shall:

1. Be kept in good repair and shall be maintained in a sanitary condition at all times.

2. Provide sufficient space for such placement of equipment and storage of materials as is necessary for sanitary operations.

3. Take proper precautions to reduce the potential for contamination of end products, raw materials, or food-packaging materials with microorganisms, chemicals, filth, or other extraneous material. The potential for contamination shall be reduced by any effective means including the separation by location, partition, air flow, enclosed systems or other effective means, of the following operations:
i. Receiving;

ii. Raw material storage;

iii. Food preparation and processing operations;

iv. Weighing, wrapping, packaging, and packing;

v. Finished product storage and shipping;

vi. Portable equipment and utensil cleaning and sanitizing; and

vii. Equipment and vehicle maintenance.

4. Provide floors, walls and ceilings that are of such construction as to be easily cleanable and shall be kept clean and in good repair. Fixtures, ducts, and pipes shall be installed in such a manner that drip or condensation does not contaminate the food, raw materials or food contact surfaces. Aisles or walking spaces between equipment and walls shall be unobstructed and of sufficient width to permit employees to perform their duties without contamination of the food or food contact surfaces.

5. Permanently fixed artificial light sources shall be installed to provide:
i. At least 20 foot candles of light in utensils and equipment storage areas and in laboratory and toilet areas.

ii. At least 10 foot candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas. This shall also include dining areas during cleaning operations.

iii. Permanently fixed artificial light sources shall be installed to provide at least 30 foot candles of light on all food preparation surfaces and at equipment or utensil-washing work levels.

iv. Light fixtures which are located in processing, preparation, equipment/utensil washing areas or other areas where food may be exposed shall be of the safety/shatter-proof type, or otherwise protected to prevent food contamination and/or adulteration in cases of breakage.

6. Ventilation:
i. All rooms shall have sufficient ventilation to keep them free of excessive heat, steam, grease, condensation, vapors, obnoxious odors, smoke, product dust and fumes;

ii. Exhaust hoods and ventilating devices shall be maintained clean and operated in areas where needed to expel excessive heat, steam, vapor, smoke, grease, fumes, product dust and obnoxious odors and to prevent the dissipation of these objectionable odors throughout the room.

iii. On all new installations or in extensively remodeled establishments, ventilating systems, including hood ventilators, shall be designed, maintained and operated in accordance with N.J.A.C. 5:23-1 and shall be designed to prevent grease or condensate from dripping into food or onto food preparation surfaces.

iv. All ducts in ventilating hoods shall be provided with filters which are readily removable for cleaning and replacement excepting those systems which are effectively self-cleaning.

v. Ventilation systems shall comply with applicable State and local fire prevention requirements and shall, when vented to the outside air, discharge in such a manner as not to create a nuisance.

vi. Where intake or exhaust air ducts are used, they shall be designed and maintained so as to prevent the entrance of dust, dirt, insects, rodents or other contaminating materials.

vii. In new or extensively remodeled establishments, all rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside.

Disclaimer: These regulations may not be the most recent version. New Jersey may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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