Raw or Heat-Treated, Raw Not Fully Cooked Product (i.e. Bacon Bellies)

Analysis	Frequency	Action Level
Total Plate Count	Daily	> 5000 cfu/ml
Total Coliform	Weekly	>10 cfu/ml
Fecal Coliform	Weekly	Positive

• Initially, frequency of microbial testing should be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing frequency until system controls are re-established.

• Visible contamination defects should be removed from the product before it is placed in the brine solution.

• The solution should be kept free of visible meat and fat particles and other objectionable conditions by effective methods such as filtration, skimming, or overflow.

• When the brine solution is used without reconditioning for one shift or longer, the solution should be discarded at the following specified intervals, and all equipment, tanks, lines should be thoroughly cleaned and sanitized:

				Heat-Treated Product



Duration of Use	    	 	    (Classes)          Additional Conditions



One production			All Classes:			None

shift				No casing

				Perforated casing

				Edible casing

				Semipermeable casing

				Impermeable casing

                                                                                     

Up to 24 hours			All classes:			1. Minimum salt 5%

				No casing			  (19' salimeter)

				Perforated casing        	2. Maintain 40' F.

				Edible casing			   or lower

				Semipermeable casing

				Impermeable casing

                                                                                 

Up to 1 week			One class:			1. Minimum salt 9%

				Semipermeable casing	   	   (32' salimeter)

				Impermeable casing		2. Maintain 28' F.

								   or lower

                                                                                     

Up to 4 weeks			One class:			1. Minimum salt 20%

				Semipermeable casing	   	   (76' salimeter)

				Impermeable casing		2. Maintain 10' F.

								   or lower

                                                                                           

• Cooked product, for example frankfurters, cannot be chilled in a brine solution that has been used to chill raw or heat-treated, not fully cooked product, for example, bacon bellies. (Raw product may be chilled after cooked product).

• Products with semipermeable or impermeable casing that are being chilled in brine that is being reused for longer than 24 hours should be trimmed if they have broken casings or have been similarly exposed. The trimmings should be discarded as inedible.

• A free chlorine concentration of 1-5 ppm should be maintained in the reuse brine solution.

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

COOK AND CHILL WATER REUSE

Water may be reused to cook product and to chill cooked product. The following are recommended:

• Establish procedures for monitoring the temperature of the cook or chill water, and free chlorine concentration of the chill water being reused to chill cooked product.

• Establish an ongoing microbiological plan to ensure that the continuous safety of reuse cook or chill water is maintained pathogen free. The monitoring plan should cover the type and frequency of any microbiological analysis, and action limits (upper/lower control limits), and actions taken to ensure product safety when those limits are exceeded. It is recommended that the establishment perform the following ongoing monitoring of the reused cook and/or chill water:

Chill Water

Analysis	Frequency	Action Level
Total Plate Count	Daily	>500 cfu/ml
Total Coliform	Weekly	Positive
Fecal Coliform	Weekly	Positive
Turbidity	Weekly	>5 NTU

Cook Water

Analysis	Frequency	Action Level
Total Plate Count	Daily	>500 cfu/ml
Gas Forming Anaerobes	Weekly	Positive
Total Coliform	Weekly	Positive
Turbidity	Weekly	>5 NTU

• Initially, frequency of microbial testing would be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing frequency until system controls are re-established.

• Visible contamination defects should be removed from the product before it is placed in the cook and/or chill water.

• The cook or chill water should be kept free of visible meat and fat particles and other objectionable conditions by effective methods such as filtration, skimming, or overflow.

• The chill water should be maintained at a temperature of 50' F. or less.

• The cook water should be maintained at a temperature of 150' F. or higher.

• A free chlorine concentration of 1-5 ppm should be maintained in the reuse chill water

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

PROPYLENE GLYCOL REUSE

Propylene glycol solution may be reused to chill raw product such as hamburger chubs, sausage chubs, and bagged poultry for up to an indefinite length of time. The following are recommended:

• Establish procedures for monitoring the temperature, propylene glycol concentration, and free chlorine concentration of the propylene glycol solution being reused to chill raw product.

• Establish an ongoing microbiological plan to ensure the continuous safety of the propylene glycol solution. The monitoring plan should cover the type and frequency of any microbiological analysis, and action limits (upper/lower control limits), and actions taken to ensure product safety when those limits are exceeded. It is recommended that the establishment perform the following ongoing monitoring of the reused propylene glycol solution:

Analysis	Frequency	Action Level
Total Plate Count	Weekly	>500 cfu/ml
Total Coliform	Weekly	>10 cfu/ml
Fecal Coliform	Weekly	Positive

• Initially, frequency of microbial testing should be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing frequency until system controls are re-established.

• Visible contamination defects should be removed from the product before it is placed in the propylene glycol solution.

• The propylene glycol solution should be kept free of visible meat and fat particles and other objectionable conditions by effective methods such as filtration, skimming, or overflow.

• The propylene glycol solution should be maintained at a temperature of 10' F. or less during production hours and 40' F. or less during nonproduction hours.

• The propylene glycol should be of a type that is authorized for use for immersion freezing of meat and poultry products.

• The product should be enclosed in a package that does not allow the propylene glycol solution directly or indirectly to contact it. It is recommended that product be enclosed within an impervious package.

• Products that are exposed to the propylene glycol solution should be appropriately handled as contaminated product. One appropriate way of handling the contaminated product would be to rewash the product by water spraying. All traces of refrigerant should be removed before product is passed for food. If all contamination cannot be removed by water washing or  washing or trimming cannot remove all contamination, the affected portion should be condemned.

• The propylene glycol solution should be adequately removed from the packaged products after freezing and before placing into shipping containers by effective methods such as water spray washing equipment.

• A free chlorine concentration of 1-5 ppm is recommended to be maintained in the propylene glycol.

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

CHILLER OVERFLOW WATER REUSE

Overflow water from the poultry chilling units may be reused to move heavy solids in eviscerating troughs (not to flush sides of trough), scald tank, feather flow-aways, picker aprons, and washing picking room floors. The following are recommended:

• Establish a procedure to assure that chiller overflow water is collected and used in a sanitary manner.

• Chiller overflow water added to the scalder should be a minimum of 140' F.

• The use of chiller overflow water to rinse picker aprons and wash picking room floors should be used in a manner that prevents cross-contamination to other areas of the plant such as from that due to employee traffic.

• The chiller overflow water should be kept free of visible solids.

• The chiller overflow water is collected and handled in a sanitary manner.

• Establish an ongoing microbiological plan to ensure that the continuous safety of the chiller overflow reuse water is maintained pathogen free. The monitoring plan should cover the type and frequency of any microbiological analysis, and action limits (upper/lower control limits), and actions taken to ensure product safety when those limits are exceeded. It is recommended that the establishment perform the following ongoing monitoring of the reused chiller overflow water:

  Analysis	Frequency	Action Level
  Total Coliforms	Weekly	Positive
  Fecal Coliforms	Weekly	Positive
  Salmonella	Weekly	Positive
  Staphylococcus aureus (coagulase positive staphylococci)	Weekly	Positive

• Initially, frequency of microbial testing should be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing frequency until system controls are re-established.

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

CONDENSER OR COMPRESSOR WATER REUSE

Water from condensers or compressors may be reused in edible and inedible product areas providing that it is maintained pathogen free. The following are recommended:

• The reuse condenser or compressor water should be collected and handled in a sanitary manner.

• The reuse condenser or compressor water should be maintained in a manner that prevents the solution from becoming contaminated such as with coliforms, oil and grease, refrigerant, or heavy metals that can adulterate product.adulterate product.

• A free chlorine concentration of 1-5 ppm should be maintained in the reuse condenser or compressor water.

• An ongoing monitoring plan should be established to ensure that the continuous safety of the reuse condenser and compressor water is maintained pathogen free. The monitoring plan should cover the type and frequency of any physical, chemical, and microbiological analysis, and action limits (upper/lower control limits), and actions taken to ensure product safety when those limits are exceeded. It is recommended that the establishment perform the following ongoing monitoring of the reuse chill water:

Analysis	Frequency	Action Level
Total Plate Count	Weekly	>500 cfu/ml
Total Coliform	Weekly	Positive
Fecal Coliform	Weekly	Positive
Turbidity	Weekly	no samples > 5 NTU

• Initially, frequency of microbial testing should be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing frequency until system controls are re-established.

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

REUSE WATER TO FLUME CHICKEN FEET (PAWS)

Poultry chiller overflow water and water used to flume chicken feet (paws) may be used to flume chicken feet including through an in-line paw chiller. The following are recommended:

• Potable water should be added periodically to prevent organic matter buildup.

• The chiller overflow water and paw flume water should be kept free of visible solids.

• A free chlorine concentration of 1-5 ppm should be maintained in the reuse water used to convey chicken feet (paws).

• An ongoing microbiological monitoring plan should be established to ensure and ensure the continuous safety of that the reuse chiller overflow water and paw flume water used to flume chicken paws is maintained pathogen free. The monitoring plan should cover the type and frequency of any microbiological analysis, and action limits (upper/lower control limits), and actions taken to ensure product safety when those limits are exceeded. It is recommended that the establishment perform the following ongoing monitoring of the reuse chiller overflow water and paw flume water:

Analysis	Frequency	Action Level
Total Coliforms	Weekly	Positive
Fecal Coliforms	Weekly	Positive
Salmonella	Weekly	Positive
Staphylococcus aureus  (coagulase positive staphylococci)	Weekly	Positive

• Initially, frequency of microbial testing should be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing frequency until system controls are re-established.

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

REUSE WATER TO BE USED TO WASH LIVESTOCK PENS, TRUCKS, POULTRY CAGES, AND SIMILAR AREAS

Water from establishment's secondary and tertiary wastewater treatment facility or other processing water may be reused to wash livestock pens, trucks, poultry cages, and other similar areas. The following are recommended:

• Water from the establishment's wastewater treatment facility or other processing water to be used for washing should be kept free of visible solids.

• A free chlorine concentration of 1-5 ppm should be maintained in the reuse water.

• The water from the establishment's wastewater treatment facility or other processing water should be collected and handled in a sanitary manner.

• The establishment's wastewater treatment system must not be treating human waste. Human waste must be kept separate from plant waste and not be commingled at the wastewater treatment system.

• An ongoing microbiological monitoring plan should be established to ensure that the continuous safety of the reuse water from the establishment's wastewater treatment facility or other processing water are maintained pathogen free. The monitoring plan should cover the type and frequency of any microbiological analysis, and action limits (upper/lower control limits), and actions taken to ensure product safety when those limits are exceeded. It is recommended that the establishment perform the following ongoing monitoring of the reuse water from the establishment's wastewater treatment facility or other processing water:

Analysis	Frequency	Action Level
Total Coliforms	Weekly	Positive
Fecal Coliforms	Weekly	Positive
Salmonella	Weekly	Positive
Staphylococcus aureus  (coagulase positive staphylococci)	Weekly	Positive

• Initially, frequency of microbial testing should be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing until system controls are re-established.

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

REUSE WATER TO BE USED TO WASH INEDIBLE PRODUCT AREAS

Water from throughout the plant may be reused in inedible product areas (i.e. washing offal sump screen, flushing feather flow-away troughs, flushing eviscerating troughs that are covered with metal plates, etc.). The following are recommended:

• The reuse water should be used in a manner that prevents cross-contamination to other areas of the plant such as from that due to employee traffic.

• The reuse water to be used should not violate any OSHA requirements.

• The reuse water to be used in inedible areas under FDA jurisdiction, such as pet food areas, must also meet FDA requirements.

• The reuse water should be kept free of visible solids.

• The reuse water is collected and handled in a sanitary manner.

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

REUSE WATER FROM AN ADVANCED WASTEWATER TREATMENT FACILITY

Reuse water from an advanced wastewater treatment facility may be used on edible product (but not in product formulation) and throughout the plant in edible and inedible production areas. The following are recommended:

• An advanced wastewater treatment facility should meet EPA requirements.

• The establishment's advanced wastewater treatment must not be treating human waste. Human waste must be kept separate from plant waste and not be commingled at the advanced wastewater treatment facility.

• The establishment should have qualified and trained personnel who monitor, regulate, and record the wastewater treatment system.

• The establishment should have a program in place that identifies, monitors, and records the treatment measures necessary for safe and effective operation of the wastewater treatment facility.

• The potable and reuse water lines should be identified and separated except at junctions where appropriate valves, etc. protect the potable water supply.

• Dual check valves, alarms, etc., should be in place in case the reuse water system malfunctions to prevent the reuse water from contaminating the potable water supply.

• A "Fail-Safe" system should be in place to prevent substandard reuse water from entering the "end use" part of the system and contaminating edible product.* The reuse water should be tested for heavy metals at least once a year and meet the appropriate EPA's Maximum Contaminant Levels (MCLs).

• A final potable water rinse should be applied to any edible product and any equipment that contacts reuse water.

• The "End Use" reused water should be monitored and tested daily to ensure that the reuse water meets the criteria for the intended use.

• The reuse water should meet the following "Safe for the Intended Use" EPA Criteria:

1. Microbiological analysis
   1. Total Aerobic Plate Count <= 500 CFU/ML
   2. Total Coliforms - None
   3. E. coli - None
2. Chemical analysis
   • Total Organic Carbon (TOC) <= 100 MG/L
3. Physical analysis
   • Turbidity - <= 5% of samples analyzed >= 1 NTU by EPA nephelometry method or equivalent method; no samples > 5 NTU
4. The reuse water should be tested for heavy metals at least once a year and meet the appropriate EPA Maximum Contaminant Levels (MCL's).

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

REUSE WATER IN VAPOR LINES FROM DEODORIZERS

Water in vapor lines from deodorizers (condensers) used in preparation of lard and similar edible product may be reused for the same identical use. The following are recommended:

• The complete drainage and disposal of the reused water, effective cleaning of the equipment, and renewal with fresh potable water should be accomplished often enough to assure an acceptable supply of reuse water for the preparation of lard and similar edible product.

• The reuse water in vapor lines from deodorizers should be maintained in a manner that prevents the solution from becoming contaminated such as with coliforms, oil, or grease that can adulterate the product.

• An ongoing monitoring plan should be established to ensure that the continuous safety of the reuse water in vapor lines from deodorizers is maintained pathogen free. The monitoring plan should cover the type and frequency of any physical, chemical, and microbiological analysis, and action limits (upper/lower control limits), and actions taken to ensure product safety when those limits are exceeded. It is recommended that the establishment perform the following ongoing monitoring of the reuse water:

Analysis	Frequency	Action Level
Total Plate Count	Weekly	>500 cfu/ml
Total Coliform	Weekly	Positive
Fecal Coliform	Weekly	Positive
Turbidity	Weekly	No samples > 5 NTU

• Initially, frequency of microbial testing should be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing frequency until system controls are re-established.

• Establish procedures to correct deficiencies that occur to prevent reoccurrence.

Reuse Water From Single Or Multiple Point Sources Can Be Used For Single Or Multiple Point Sources In The Slaughter Process

Reuse water from any slaughter process location(s) (e.g., scalder, inside/outside bird washer, chiller overflow water, etc) can be used at any location(s) in the slaughter process including forthe chiller make-up water and for general sanitation purposes. For example, chiller overflow water and water from the final bird washer that are reconditioned and meet the criteria listed below can be reused in the scalder, throughout the eviscerating line, inside/outside bird washer, final bird washer, chiller make-up water and for general sanitation purposes. Consequently, since the reuse water is reconditioned to a higher standard since it can replace potable water used during the slaughter process, it needs to meet a higher water reuse standard than pathogen free. The following are recommended:

• Establish procedures for monitoring turbidity and concentration of the water being reused during the slaughter process.

• A free chlorine concentration of 1-5 ppm should be maintained in the reuse water.

• The potable and reuse water lines should be identified and separated except at junctions where appropriate valves, etc, protect the potable water supply.

• A system should be in place to prevent substandard reuse water from entering the "end use" part of the system and contaminate edible product.

• Establish an ongoing microbiological plan to ensure the continuous safety of reuse water during the slaughter process. The monitoring plan should cover the type and frequency of any microbiological analysis, and action limits (upper/lower control limits) and actions taken to ensure product safety when those limits are exceeded. It is recommended that the establishment perform the following ongoing monitoring of the reconditioned water:

Analysis	Frequency	Action level
Total Plate Count	Weekly	>500 cfu/ml
Total Coliform	Weekly	Positive
Fecal Coliform	Weekly	Positive
Turbidity	Daily	>5 NTU

• Initially, frequency of microbial testing should be at the highest level until control is established. Reduced testing may be appropriate once control has been established. However, loss of control may necessitate a return to increased testing frequency until system controls are re-established.

• Establish procedures to correct deficiencies that occur and to prevent reoccurrence.

Food Code

5-101.11 Approved System.

Drinking water shall be obtained from an approved source that is:

        (A) A public water system; or

        (B) A nonpublic water system that is constructed, maintained, and operated according to law.

5-101.12 System Flushing and Disinfection.

A drinking water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the system.

5-102.11 Standards.

Except as specified under § 5-102.12:

        (A) Water from a public water system shall meet 40 CFR 141 - National Primary Drinking Water Regulations and state drinking water quality standards; and

        (B) Water from a nonpublic water system shall meet state drinking water quality standards.

5-102.12 Nondrinking Water.

        (B) Nondrinking water shall be used only for nonculinary purposes such as air conditioning, nonfood equipment cooling, fire protection, and irrigation.

5-102.13 Sampling.

Except when used as specified under § 5-102.12, water from a nonpublic water system shall be sampled and tested at least annually and as required by state water quality regulations.

5-102.14 Sample Report.

The most recent sample report for the nonpublic water system shall be retained on file in the food establishment or the report shall be maintained as specified by state water quality regulations.

Other Sources of Guidance

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§ 416.2(h) Dressing rooms, lavatories, and toilets.

        (1) Dressing rooms, toilet rooms, and urinals must be sufficient in number, ample in size, conveniently located, and maintained in a sanitary condition and in good repair at all times to ensure cleanliness of all persons handling any product. They must be separate from the rooms and compartments in which products are processed, stored, or handled.

        (2) Lavatories with running hot and cold water, soap, and towels, must be placed in or near toilet and urinal rooms and at such other places in the establishment as necessary to ensure cleanliness of all persons handling any product.

        (3) Refuse receptacles must be constructed and maintained in a manner that protects against the creation of insanitary conditions and the adulteration of product.

Comments

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Food Code

5-202.12 Handwashing Lavatory, Water Temperature, and Flow.

        (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet.

        (B) A steam mixing valve may not be used at a handwashing lavatory.

        (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

5-501.10 Indoor Storage Area.

If located within the food establishment, a storage area for refuse, recyclables, and returnables shall meet the requirements specified under 6-101.11, 6-201.11 - 6-201.18, 6-202.15, and 6-202.16.

5-501.13 Receptacles.

        (A) Except as specified in (B) of this section, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.

        (B) Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food establishment, or within closed outside receptacles.

Other Sources of Guidance

The Occupational Safety and Health Administration of the Department of Labor has promulgated regulations concerning toilet facilities in the workplace in 29 CFR 1910.141, "Sanitation." Paragraph (c)(1)(i) sets forth requirements for the number of toilet facilities in all permanent places of employment. Official meat and poultry establishments are governed by these requirements:

1910.141 (c)(1)(i)

Except as otherwise indicated in this paragraph (c)(1)(i), toilet facilities, in toilet rooms separate for each sex, shall be provided in all places of employment in accordance with table J-1 of this section. The number of facilities to be provided for each sex shall be based on the number of employees of that sex for whom the facilities are furnished. Where toilet rooms will be occupied by no more than one person at a time, can be locked from the inside, and contain at least one water closet, separate toilet rooms for each sex need not be provided. Where such single-occupancy rooms have more than one toilet facility, only one such facility in each toilet room shall be counted for the purpose of table J-1.

TABLE J-1

        Footnote(1) Where toilet facilities will not be used by women, urinals may be provided instead of water closets, except that the number of water closets in such cases shall not be reduced to less than 2/3 of the minimum specified.

        Footnote(2) 1 additional fixture for each additional 40 employees.

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§ 416.3 Equipment and utensils.

        (a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.

        (b) Equipment and utensils must not be constructed, located, or operated in a manner that prevents FSIS personnel from inspecting the equipment or utensils to determine whether they are in sanitary condition.

        (c) Receptacles used for storing inedible material must be of such material and construction that their use will not result in the adulteration of any edible product or in the creation of insanitary conditions. Such receptacles must not be used for storing any edible product and must bear conspicuous and distinctive marking to identify permitted uses.

Comments

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Food Code

Multiuse

4-101.11 Characteristics.

Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be:

        (A) Safe;

        (B) Durable, corrosion-resistant, and nonabsorbent;

        (C) Sufficient in weight and thickness to withstand repeated warewashing;

        (D) Finished to have a smooth, easily cleanable surface; and

        (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.N

4-101.16 Sponges, Use Limitation.

Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.

4-101.18 Lead in Solder and Flux, Use Limitation.

Solder and flux containing lead in excess of 0.2% may not be used as a food-contact surface.

4-101.19 Wood, Use Limitation.

        (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a food-contact surface.

        (B) Hard maple or an equivalently hard, close-grained wood may be used for:

(1) Cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and

4-101.111 Nonfood-Contact Surfaces.

Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Single-Service and Single-Use

4-102.11 Characteristics.

Materials that are used to make single-service and single-use articles:

        (A) May not:

(1) Allow the migration of deleterious substances, or

(2) Impart colors, odors, or tastes to food;N and

        (B) Shall be:

(1) Safe, and

(2) Clean.

Durability and Strength

4-201.11 Equipment and Utensils.

Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

4-201.12 Food Temperature Measuring Devices.

Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used.

Cleanability

4-202.11 Food-Contact Surfaces.

        (A) Multiuse food-contact surfaces shall be:

(1) Smooth;

(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;

(3) Free of sharp internal angles, corners, and crevices;

(4) Finished to have smooth welds and joints; and

(5) Except as specified in (B) of this section, accessible for cleaning and inspection by one of the following methods:

(a) Without being disassembled,

(b) By disassembling without the use of tools, or

(c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.

        (B) Subparagraph (A)(5) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.

4-202.12 CIP (Clean-in Place) Equipment.

        (A) CIP equipment shall meet the characteristics specified under 4-202.11 and shall be designed and constructed so that:

(1) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and

(2) The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and

        (B) CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.

4-202.16 Nonfood-Contact Surfaces.

Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

4-202.18 Ventilation Hood Systems, Filters.

Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.

Functionality

4-204.11 Ventilation Hood Systems, Drip Prevention.

Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

4-204.12 Equipment Openings, Closures and Deflectors.

        (A) A cover or lid for equipment shall overlap the opening and be sloped to drain.

        (B) An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upward at least 5 millimeters (two-tenths of an inch).

        (C) Except as specified under (D) of this section, fixed piping, temperature measuring devices, rotary shafts, and other parts extending into equipment shall be provided with a watertight joint at the point where the item enters the equipment.

        (D) If a watertight joint is not provided:

(1) The piping, temperature measuring devices, rotary shafts, and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; and

(2) The opening shall be flanged as specified under (B) of this section.

4-204.15 Bearings and Gear Boxes, Leakproof.

Equipment containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant can not leak, drip, or be forced into food or onto food-contact surfaces.

4-204.18 Condenser Unit, Separation.

If a condenser unit is an integral component of equipment, the condenser unit shall be separated from the food and food storage space by a dustproof barrier.

4-204.120 Equipment Compartments, Drainage.

Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.

Acceptability

4-205.10 Food Equipment, Certification and Classification.

Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter.

Location

4-401.11 Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention.

        (A) Except as specified in (B) of this section, equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located:

(1) In locker rooms;

(2) In toilet rooms;

(3) In garbage rooms;

(4) In mechanical rooms;

(5) Under sewer lines that are not shielded to intercept potential drips;

(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;

(7) Under open stairwells; or

(8) Under other sources of contamination.

Installation

4-402.11 Fixed Equipment, Spacing or Sealing.

        (A) Equipment that is fixed because it is not easily movable shall be installed so that it is:

(1) Spaced to allow access for cleaning along the sides, behind, and above the equipment;

(2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or

(3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

        (B) Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being:

(1) Sealed to the table; or

(2) Elevated on legs as specified under 4-402.12(D).

4-402.12 Fixed Equipment, Elevation or Sealing.

        (A) Except as specified in (B) and (C) of this section, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the equipment.

        (B) If no part of the floor under the floor-mounted equipment is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches).

        (D) Except as specified in (E) of this section, table-mounted equipment that is not easily movable shall be elevated on legs that provide at least a 10 centimeter (4 inch) clearance between the table and the equipment.

        (E) The clearance space between the table and table-mounted equipment may be:

(1) 7.5 centimeters (3 inches) if the horizontal distance of the table top under the equipment is no more than 50 centimeters (20 inches) from the point of access for cleaning; or

(2) 5 centimeters (2 inches) if the horizontal distance of the table top under the equipment is no more than 7.5 centimeters (3 inches) from the point of access for cleaning.

Equipment

4-501.11 Good Repair and Proper Adjustment.

        (A) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.

        (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

        (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

4-501.12 Cutting Surfaces.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Other Sources of Guidance

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§ 416.4 Sanitary operations.

        (a) All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions or the adulteration of product.

        (b) Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions or the adulteration of product.

        (c) Cleaning compounds, sanitizing agents, processing aids, and other chemicals used by an establishment must be safe and effective under the conditions of use. Such chemicals must used, handled, and stored in a manner that will not adulterate product or create insanitary conditions. Documentation substantiating the safety of a chemical's use in a food processing environment must be available to FSIS inspection personnel for review.

        (d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.

Comments

In regard to the use of cleaners, sanitizers, and other chemicals, please refer to Appendix 2 of this document.

Food Code

Objective

4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.*

        (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

        (B) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

        (C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Frequency

4-602.11 Equipment Food-Contact Surfaces and Utensils.

        (A) Equipment food-contact surfaces and utensils shall be cleaned:

(1) Except as specified in (B) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;

(2) Each time there is a change from working with raw foods to working with ready-to-eat foods;

(3) Between uses with raw fruits and vegetables and with potentially hazardous food;

(4) Before using or storing a food temperature measuring device; and

(5) At any time during the operation when contamination may have occurred.

        (B) Subparagraph (A)(1) of this section does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal foods each requiring a higher cooking temperature as specified under 3-401.11 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board.

        (C) Except as specified in (D) of this section, if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.

        (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if:

(1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty;

(2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(a) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature	Cleaning Frequency
5.0°C (41°F)  or less	24 hours
>5.0°C - 7.2°C (>41°F - 45°F)	20 hours
>7.2°C - 10.0°C (>45°F - 50°F)	16 hours
>10.0°C - 12.8°C (>50°F - 55°F)	10 hours

and

(b) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food establishment.

(4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3;

(5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(6) The cleaning schedule is approved based on consideration of:

(a) Characteristics of the equipment and its use,

(b) The type of food involved,

(c) The amount of food residue accumulation, and

(d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease.

;or,

(7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 60°C (140°F) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

        (E) Except when dry cleaning methods are used as specified under 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned:

(1) At any time when contamination may have occurred;

4-602.12 Cooking and Baking Equipment.

        (A) The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in Subparagraph 4-602.11(D)(6).

4-602.13 Nonfood-Contact Surfaces.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Methods

4-603.11 Dry Cleaning.

        (A) If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food residues that are not potentially hazardous.

        (B) Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.

4-603.12 Precleaning.

        (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit, scupper, or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle.

        (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.

4-603.14 Wet Cleaning.

        (A) Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.

        (B) The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.

4-701.10 Food-Contact Surfaces and Utensils.

Equipment food-contact surfaces and utensils shall be sanitized.

4-702.11 Before Use After Cleaning.

Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

4-703.11 Hot Water and Chemical.

After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

        (A) Hot water manual operations by immersion for at least 30 seconds and as specified under § 4-501.111;

        (B) Hot water mechanical operations by being cycled through equipment that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator; or

        (C) Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114 by providing:

(1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a chlorine solution specified under § 4-501.114(A),

(2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F),

(3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or

(4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B)(70).

Drying

4-901.11 Equipment and Utensils, Air-Drying Required.

After cleaning and sanitizing, equipment and utensils:

        (A) Shall be air-dried or used after adequate draining as specified in § (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with food; and

        (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

4-901.12 Wiping Cloths, Air-Drying Locations.

Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer as specified in § 4-301.15(B) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified under § 4-501.114.

Lubricating and Reassembling

4-902.11 Food-Contact Surfaces.

Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.

4-902.12 Equipment.

Equipment shall be reassembled so that food-contact surfaces are not contaminated.

Storing

4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

        (A) Except as specified in (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(1) In a clean, dry location;

(2) Where they are not exposed to splash, dust, or other contamination; and

(3) At least 15 cm (6 inches) above the floor.

        (B) Clean equipment and utensils shall be stored as specified under (A) of this section and shall be stored:

(1) In a self-draining position that allows air drying; and

(2) Covered or inverted.

        (C) Single-service and single-use articles shall be stored as specified under (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

        (D) Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under § 4-204.122.

4-903.12 Prohibitions.

        (A) Except as specified in (B) of this section, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored:

(1) In locker rooms;

(2) In toilet rooms;

(3) In garbage rooms;

(4) In mechanical rooms;

(5) Under sewer lines that are not shielded to intercept potential drips;

(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;

(7) Under open stairwells; or

(8) Under other sources of contamination.

Other Sources of Guidance

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§ 416.5 Employee Hygiene.

        (a) Cleanliness. All persons working in contact with product, food-contact surfaces, and product-packaging materials must adhere to hygienic practices while on duty to prevent adulteration of product.

        (b) Clothing. Aprons, frocks, and other outer clothing worn by persons who handle product must be of material that is disposable or readily cleaned. Clean garments must be worn at the start of each working day and garments must be changed during the day as often as necessary to prevent contamination or adulteration of product.

        (c) Disease control. Any person who has or appears to have an infectious disease, open lesion, including boils, sores, or infected wounds, or any other abnormal source of microbial contamination must be excluded from any operations which could result in product adulteration until the condition is corrected.

Comments

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Food Code

2-301.11 Clean Condition.

Food employees shall keep their hands and exposed portions of their arms clean.

2-301.12 Cleaning Procedure.

        (A) Except as specified in (B) of this section, food employees shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under § 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.

        (B) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.

2-301.14 When to Wash.

Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

        (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;

        (B) After using the toilet room;

        (C) After caring for or handling service animals or aquatic animals as specified in § 2-403.11(B);

        (D) Except as specified in §2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;

        (E) After handling soiled equipment or utensils;

        (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

        (G) When switching between working with raw food and working with ready-to-eat food; and

        (H) After engaging in other activities that contaminate the hands.

2-301.15 Where to Wash.

Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

2-301.16 Hand Sanitizers.

        (A) A hand sanitizer and a chemical hand sanitizing solution used as a hand dip shall:

(1) Comply with one of the following:

(a) Be an approved drug that is listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an approved drug based on safety and effectiveness; or

(b) Have active antimicrobial ingredients that are listed in:

(i) The FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash, or

(ii)

and

(2) Comply with one of the following:

(a) Have components that are exempted from the requirement of being listed in federal food additive regulations as specified in 21 CFR 170.39 - Threshold of regulation for substances used in food-contact articles; or

(b) Comply with and be listed in:

(i) 21 CFR 178 - Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a food additive with conditions of safe use, or

(ii) 21 CFR 182 - Substances Generally Recognized as Safe, 21 CFR 184 Direct Food Substances Affirmed as Generally Recognized as Safe, or 21 CFR 186 - Indirect Food Substances Affirmed as Generally Recognized as Safe for use in contact with food; and

(3) Be applied only to hands that are cleaned as specified under § 2-301.12.

        (B) If a hand sanitizer or a chemical hand sanitizing solution used as a hand dip does not meet the criteria specified under Subparagraph (A)(2) of this section, use shall be:

(1) Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; or

(2) Limited to situations that involve no direct contact with food by the bare hands.

        (C) A chemical hand sanitizing solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 mg/L chlorine.

Fingernails

2-302.11 Maintenance.

        (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.

        (B) Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.

Jewelry

2-303.11 Prohibition.

While preparing food, food employees may not wear jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band.

Outer Clothing

2-304.11 Clean Condition.

Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Food Contamination Prevention

2-401.11 Eating, Drinking, or Using Tobacco.

        (A) Except as specified in (B) of this section, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.

        (B) A food employee may drink from a closed beverage container if the container is handled to prevent contamination of:

(1) The employee's hands;

(2) The container; and

(3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

2-401.12 Discharges from the Eyes, Nose, and Mouth.

Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.

Hair Restraints

2-402.11 Effectiveness.

        (A) Except as provided in (B) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Other Sources of Guidance

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§ 416.6 Tagging insanitary equipment, utensils, rooms or compartments.

When a Program employee finds that any equipment, utensil, room, or compartment at an official establishment is insanitary or that its use could cause the adulteration of product, he will attach to it a "U.S. Rejected" tag. Equipment, utensils, rooms, or compartments so tagged cannot be used until made acceptable. Only a Program employee may remove a "U.S. Rejected" tag.

Comments

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Food Code

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Other Sources of Guidance

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