Regulation .06 Plant Sanitation.
Regulation .06 Plant Sanitation.LinkCopy Citation
The person-in-charge shall ensure that:
A.
Individuals in the plant:
(1)
Practice good personal hygiene;
(2)
Are excluded from working with food when the individuals are sick with an illness that is transmittable through food;
(3)
While working with food, wash the individuals' hands frequently and after an activity that is likely to soil the hands;
(4)
Wear clean outerwear, hair coverings, and no jewelry;
(5)
If handling crabs or crab meat, maintain trim and clean fingernails, and do not wear false fingernails;
(6)
Store personal items in a designated non-food area; and
(7)
Do not smoke or engage in an activity that might contaminate food;
B.
Picking trays, knives, and gloves are washed, rinsed, and sanitized before use and after each delivery of crab meat to the packing room;
C.
Except as provided in §B of this regulation, food contact surfaces are cleaned and sanitized:
(1)
As often as needed to prevent food contamination; and
(2)
At a minimum:
(a)
Following processing; and
(b)
Between an interruption in processing of greater than 2 hours;
D.
During processing, gross soil is removed from food contact surfaces and the surfaces are sanitized:
(1)
After a continuous use of 6 hours; and
(2)
After an interruption in processing of greater than 30 minutes;
E.
When a time greater than 8 hours separates the start of processing from previous cleaning and sanitizing, food contact surfaces are sanitized again before work resumes;
F.
Non-food contact surfaces that receive splash or waste are cleaned and sanitized:
(1)
As often as necessary to maintain a sanitary condition; and
(2)
At a minimum following each day's use;
G.
Cleaning procedures:
(1)
Include the use of detergents or other cleaning chemicals; and
(2)
Remove soils;
H.
The sanitization of surfaces is effective in killing pathogens on the treated surface;
I.
Non-food contact surfaces that do not receive splash or waste are cleaned as often as necessary to maintain a sanitary condition;
J.
Before cleaning, all food and food packaging is removed from the area being cleaned;
K.
Cleaning and sanitizing occur in a manner that protects food from contamination;
L.
In-use and cleaned equipment and utensils are stored to prevent contamination of the equipment and utensils;
M.
Waste, including chum, is held in a sanitary manner and disposed of to maintain the plant grounds in a sanitary condition; and
N.
Outdoor containers for chum that are not vermin-proof or insect-proof are removed daily and transported to a disposal site.