Regulation .12 Sanitary Facilities and Controls.
Regulation .12 Sanitary Facilities and Controls.LinkCopy Citation
The person-in-charge shall ensure that:
A.
The water supply is adequate for the operations intended and is:
(1)
From an approved potable source;
(2)
At an adequate temperature;
(3)
Under adequate pressure; and
(4)
Protected against backflow;
B.
All plumbing is of adequate size and is designed, installed, and maintained to:
(1)
Carry adequate quantities of water to required locations throughout the plant;
(2)
Convey sewage and liquid waste from the plant;
(3)
Prevent contamination of:
(a)
Food;
(b)
Water supplies;
(c)
Equipment;
(d)
Utensils; and
(e)
Food-packaging materials;
(4)
Ensure sanitary conditions;
(5)
Prevent backflow from, or cross-connection between, piping systems that carry wastewater and potable water; and
(6)
Be in compliance with State and local codes;
C.
Adequate floor drainage is provided in all areas where:
(1)
Floors are subject to water accumulation during cleaning; or
(2)
Normal operations release or discharge water or other liquid waste on the floor;
D.
Floors are sloped to floor drains to prevent water accumulation and ponding;
E.
Sewage and wastewater is discharged:
(1)
In compliance with applicable laws and regulations;
(2)
Into a sewage disposal system that meets all applicable State and local codes; or
(3)
Through other acceptable means approved by the Department;
F.
Toilet facilities:
(1)
Are readily accessible and adequate in number for employee use;
(2)
Are kept clean and are not a potential source of contamination of:
(a)
Food;
(b)
Food-contact surfaces; and
(c)
Food-packaging materials; and
(3)
Are provided with:
(a)
Signage that instructs individuals to wash their hands before returning to work;
(b)
Mechanical air exhaust and intake of an equal amount of makeup air at the rate of 2 cubic feet per minute of air for each square foot of floor area or a screened window that allows the adequate exchange of outside air;
(c)
Floors, walls, and a ceiling that are:
(i)
Smooth;
(ii)
Washable;
(iii)
Easily cleanable; and
(iv)
Impervious to water;
(d)
Floor-wall junctures that are sealed to be impervious to water;
(e)
Adequate lighting; and
(f)
Hand washing facilities as specified in §G of this regulation;
G.
Hand washing facilities:
(1)
Are provided that are adequate in number and conveniently located in areas where food is processed or equipment or utensils are washed and sanitized; and
(2)
Are supplied with:
(a)
Soap;
(b)
Warm water of sufficient volume, under pressure for effective hand washing;
(c)
Paper towels or warm air hand drying device;
(d)
A conveniently located trash receptacle; and
(e)
Hand sanitizer, if necessary to protect against contamination; and
H.
Solid waste:
(1)
Is handled and disposed of using waste containers that are:
(a)
Adequate in number and size to maintain sanitary conditions;
(b)
Conveniently located where waste is generated;
(c)
Easily cleanable;
(d)
Leak proof; and
(e)
Emptied and cleaned at a frequency that maintains sanitary conditions; and
(2)
Is handled, stored, and disposed of in a manner that:
(a)
Minimizes the development of odors;
(b)
Minimizes the potential for becoming an attractant or harborage for pests;
(c)
Meets all applicable State and local codes; and
(d)
Protects against contamination of:
(i)
Food;
(ii)
Food-contact surfaces;
(iii)
Food-packaging materials;
(iv)
Water supplies; and
(v)
Plant and grounds.