Current through Vol. 42, No. 1, September 16, 2024
(a)
Cleaning and sanitizing. All tree nuts shall be thoroughly cleaned
to remove all foreign matter before sanitizing. After cleaning, tree nuts shall
be subjected to a bactericidal process with:
(1) Immersion in hot water at 170° F or
more for at least two (2) minutes or exposed to a flow of hot water at 170°
degrees F or more for at least five (5) minutes, or exposed to hot air at a
temperature of 180° F for at least twenty (20) minutes in a properly
constructed oven or hot air cabinet equipped with an indicating thermometer
located in the coldest zone, or
(2)
A 1000 PPM chlorine equivalent and a flotation process solution of 200 PPM
chlorine equivalent, or
(3)
Exposure to steam in a properly designed cabinet for at least fifteen (15)
minutes at 170° F, or for at least five (5) minutes at 200° degrees F,
or
(4) Exposure of a jet of live
steam for at least One (1) minute, or
(5) Any other bactericidal treatment which
has been proven by laboratory tests to effectively sanitize tree nuts and which
has been approved by the Department.
(b)
Holding and drying. Folding,
soaking, or tempering, tree nuts must not be subjected to contamination. Drying
of tree nuts must be done in such a manner as to prevent recontamination of
moist tree nuts.
(c)
Sanitizing of equipment. All equipment used for handling, storing,
and transporting sanitized tree nuts and/or tree nuts meats shall be subjected
to a bactericidal process approved by the Department. Approved processes shall
include:
(1) Exposure to steam in a properly
constructed cabinet for at least fifteen (15) minutes at 170° F, or for at
least five (5) minutes to at least 200° F, or
(2) Exposure to a jet of live steam for at
least one (1) minute, or
(3)
Immersion in or exposure to a flow of chlorine solution of not less than 200
PPM strength for at least two (2) minutes, or
(4) Immersion in hot water at 170° F or
more for at least two (2) minutes or exposure to a flow of hot water at
170° F or more (at the outlet) for at least five (5) minutes, or
(5) Exposure to hot air at a temperature of
180° F, for at least twenty (20) minutes in a properly constructed oven or
hot air cabinet equipped with an indicating thermometer located in the coldest
zone, or
(6) Any other bactericidal
treatment which has been proven by laboratory tests to effectively sanitize
equipment and which has been approved by the Department.
(d)
Other requirements. All
commercial tree nut crackers/shellers shall be subject to all applicable
portions of this code.
