Regulation .11 Sanitary Operation.
Regulation .11 Sanitary Operation.LinkCopy Citation
The person-in-charge shall ensure that:
A.
All food processing, food storage, and food-packaging storage areas are maintained in a clean and sanitary manner;
B.
Equipment is used and maintained to avoid contamination and allergen cross-contact of food;
C.
Food-packaging material is stored to be protected from contamination;
D.
Overall sanitation of the plant is under the supervision of one or more qualified individuals;
E.
The equipment and facilities needed for cleaning and sanitizing food-contact surfaces are provided and maintained in a sanitary condition;
F.
Cleaning and sanitizing of plant facilities, equipment, and utensils are conducted in a manner that protects against allergen cross-contact and against contamination of:
(1)
Food;
(2)
Food-contact surfaces; and
(3)
Food-packaging materials;
G.
All food-contact surfaces are cleaned and sanitized as frequently as necessary to protect against allergen cross-contact and against contamination of food;
H.
Before use, food-contact surfaces used for processing or holding low-moisture food are:
(1)
Clean;
(2)
Dry; and
(3)
Sanitary;
I.
Food-contact surfaces are cleaned and sanitized before use and after any interruption during which the food-contact surfaces may have become contaminated;
J.
When equipment and utensils are washed, rinsed, and sanitized using a three-compartment sink:
(1)
Each sink compartment is sized to allow sufficient immersion of the equipment or utensils; and
(2)
The washed, rinsed, and sanitized items are dry before stacking or nesting;
K.
Non-food-contact surfaces of equipment used in the operation of a food plant are cleaned as frequently as necessary to be maintained in a sanitary condition;
L.
Cleaned equipment and utensils are stored to prevent contamination of the equipment and utensils;
M.
Toxic chemicals, cleaning compounds, sanitizing agents, and pesticide chemicals used in the facility are:
(1)
Safe and adequate under the conditions of use;
(2)
Used in accordance with the manufacturer’s instructions and applicable State laws and regulations; and
(3)
Identified and stored in a manner that protects against contaminating:
(a)
Food;
(b)
Food-contact surfaces; or
(c)
Food-packaging materials;
N.
All processing and storage areas are maintained free of pests;
O.
Effective measures are taken to:
(1)
Monitor for and exclude pests from processing and storage areas; and
(2)
Protect against the contamination of food by pests;
P.
The food storage area of a transportation vehicle is:
(1)
Maintained in a clean and sanitary condition; and
(2)
Inspected as often as necessary to maintain it in a clean and sanitary condition;
Q.
Containers, equipment, and vehicles used to convey or hold human food by-products for use as animal food before distribution are:
(1)
Cleaned as necessary;
(2)
Examined prior to use to protect against contamination from the container or vehicle; and
(3)
Maintained to protect against contamination; and
R.
If ready-to-eat foods are processed, environmental testing is conducted when necessary to demonstrate effectiveness of sanitation operations.