Pennsylvania Code
Title 34 - LABOR AND INDUSTRY
Part I - Department of Labor and Industry
Chapter 19 - INDUSTRIES-FOOD AND DRINK
Subchapter B - CANNERIES
SPECIFICATIONS
Section 19.36 - Maintenance and sanitation

(a) Litter, waste or refuse may not be allowed to accumulate in or around the buildings or yards of a cannery. Liquid waste shall be conducted from the buildings by means of suitable drainage pipes or gutters. Gross by-products suitable for other usage, such as pea vines or corn husks, may be stacked or placed in silos. The stacks or silos shall be separate from the buildings and shall be adequately drained to intercept oozing liquid. Other by-products shall only be retained when rendered unobjectionable by giving off no perceptible odor or oozing liquid. Skins, peelings, cores or other refuse may not be piled near the buildings nor be distributed on the land within 200 feet of the buildings unless so thinly spread as to give off no perceptible odor.

(b) Machines, conveyors, floors, tables, pails, trays, cookers, washers or similar equipment shall be scalded with steam or hot water at least once each day and as often as individual cannery requirements necessitate in order to prevent souring or unsanitary conditions. A scalder or blancher may not be used which is not cleaned at least twice each day when in use.

(c) Only pure and wholesome water shall be used in the washing of equipment coming into contact with food or in the making of syrup or brine.

(d) The overflow of brine or syrup may not be used. Cans may not be brined or syruped by being passed through a tank (dip tank) to receive the syrup, brine or water by submergence. Tanks of water in which a product is held before filling into cans shall be provided with a continuous supply of pure and wholesome water and with an overflow.

(e) Male and female workers engaged in the preparation of food or the placing of the food in containers are not permitted to keep wearing apparel, not actually in use, in a workroom where they or others are so engaged.

(f) Each person engaged in food preparation shall wear a head covering and suitable outer clothing of a closely woven material, preferably white, that is readily washable. The head coverings and clothing shall be thoroughly boiled and washed at least once each week and as often as individual cannery operations may require.

(g) Unsanitary personal practices, including the use of tobacco or snuff in any form, the open blowing of the nose, expectorating or wetting the fingers in the mouth is prohibited. Printed notices to this effect shall be prepared by the Department and conspicuously posted by each cannery.