Current through Reg. 49, No. 38; September 20, 2024
(a) General
maintenance. Buildings, fixtures, and other physical facilities of the plant
must be maintained in a clean and sanitary condition and must be kept in repair
to prevent food from becoming adulterated. Cleaning and sanitizing of utensils
and equipment must be conducted in a manner that protects against allergen
cross-contact and against contamination of food, food-contact surfaces, or
food-packaging materials.
(b)
Substances used in cleaning and sanitizing; storage of toxic materials.
(1) Cleaning compounds and sanitizing agents
used in cleaning and sanitizing procedures must be free from undesirable
microorganisms and must be safe and adequate under the conditions of use.
Compliance with this requirement may be verified by any effective means
including purchase of these substances under a supplier's guarantee or
certification, or examination of these substances for contamination. Only the
following toxic materials may be used or stored in a plant in areas where food
is processed or exposed:
(A) those required
to maintain clean and sanitary conditions;
(B) those necessary for use in laboratory
testing procedures;
(C) those
necessary for plant and equipment maintenance and operation; and;
(D) those necessary for use in the plant's
operations.
(2) Toxic
cleaning compounds, sanitizing agents, and pesticide chemicals must be
identified, held, and stored in a manner that protects against contamination of
food, food-contact surfaces, or food-packaging materials.
(c) Pest control.
(1) All areas of the food plant must be kept
free of rodents, insects, birds, and other pests which may contaminate food.
Guard, guide, or pest detecting dogs may be allowed in some areas of a plant if
the presence of the dogs is unlikely to result in contamination of food,
food-contact surfaces, or food-packaging materials. Effective measures must be
taken to exclude pests from the manufacturing, processing, packing, and holding
areas and to protect against the contamination of food on the premises by
pests. This exclusion of pests includes:
(A)
no evidence of pest activity in non-food areas;
(B) no evidence of pest activity in food
storage or food preparation areas; and;
(C) no evidence of pest activity in or on
food products, food packaging or food preparation utensils, equipment, or
devices.
(2) Only
pesticides approved by the Environmental Protection Agency (EPA) for use in a
food processing facility may be used. Pesticides must be used according to
label directions. Rodenticides must be placed inside enclosed bait boxes or
other approved receptacles. Only a licensed pesticide applicator may apply
restricted use pesticides.
(3) The
use of pesticides is permitted only under precautions and restrictions that
will protect against the contamination of food, food-contact surfaces, and
food-packaging materials.
(d) Sanitation of food-contact surfaces. All
food-contact surfaces, including utensils and food-contact surfaces of
equipment, must be cleaned as necessary to protect against allergen cross
contact and against contamination of food.
(1) Food-contact surfaces used for
manufacturing/processing, packing, or holding low-moisture food must be in a
clean, dry, sanitary condition before use. When the surfaces are wet-cleaned,
they must, when necessary, be sanitized and thoroughly dried before subsequent
use.
(2) In wet processing, when
cleaning is necessary to protect against allergen cross-contact or the
introduction of microorganisms into food, all food-contact surfaces must be
cleaned and sanitized before use and after any interruption during which the
food-contact surfaces may have become contaminated. Where equipment and
utensils are used in a continuous production operation, the utensils and
food-contact surfaces of the equipment must be cleaned and sanitized as
necessary.
(3) Single-service
articles (such as utensils intended for one-time use, paper cups, and paper
towels) must be stored in appropriate containers and must be handled,
dispensed, used, and disposed of in a manner that protects against allergen
cross-contact and against contamination of food or food-contact
surfaces.
(e) Sanitation
of non-food-contact surfaces. Non-food-contact surfaces of equipment used in
the operation of a food plant must be cleaned in a manner and as frequently as
necessary to protect against allergen cross-contact and against contamination
of food, food-contact surfaces, and food-packaging materials.
(f) Storage and handling of cleaned portable
equipment and utensils. Cleaned and sanitized portable equipment with
food-contact surfaces and utensils must be stored in a location and manner that
protects food-contact surfaces from allergen cross-contact and from
contamination.
