8 CCR 1202-16, pt. 5 - Sanitary Requirements

5.1. The exterior premises of any processing facility, including without limitation, loading docks and other areas where vehicles are loaded and unloaded, and any driveways, alleys, yards, and pens, must be kept in a clean and orderly condition and drained to prevent the accumulation of standing water.

5.2. All catch basins and similar features of any waste disposal system must be maintained in a clean and orderly condition to prevent the accumulation of waste products, and to avoid the creation of offensive odors.

5.3. All rooms and other interior areas must be free from any condition that could result in contamination of the poultry product, including without limitation, dirt, dust, or odors from catch basins, poultry pens, cages or any other source.

5.4. All rooms and other interior areas where processing has occurred must be thoroughly cleaned and sanitized after each day's use. Additionally, all equipment and utensils used for poultry processing must be thoroughly cleaned and sanitized after each day's use. However, if processing occurs in a room in which the ambient temperature is, at any time, more than 50°F, all equipment and utensils must be thoroughly cleaned and sanitized after four hours of operation.

5.5. Any item of equipment or utensil must be thoroughly cleaned and sanitized after any use or event that could have reasonably resulted in contamination of such equipment or utensil. All cleaned and sanitized equipment and utensils, when stored after use, must be protected and stored so as to avoid contamination.

5.6. Poultry product must be stored on racks or shelves elevated at least two inches from the floor in any freezer, and at least six inches from the floor in any cooler. Such racks and shelves must be constructed of durable, rust and water resistant materials that are capable of being readily and thoroughly cleaned and sanitized. Any nonfood products or supplies must be stored in a storage room or area separate from any room or area where poultry product is processed or stored. Such nonfood products or supplies must be stored on racks or shelves at least 12 inches from the floor, and must be constructed of durable, rust and water resistant materials that are capable of being readily and thoroughly cleaned and sanitized.

5.7. Before being placed in a cooler, any carcass must be cleaned and reasonably free from feathers, waste product, dirt, or anything else that could contaminate the poultry.

5.8. Every processing facility must establish and maintain procedures for excluding and removing flies, rats, mice, and any other vermin from the interior premises of the processing facility.

5.9. All animals, other than those presented for processing, must be excluded from the interior premises of a processing facility.

Notes

8 CCR 1202-16, pt. 5

42 CR 05, March 10, 2019, effective 3/30/2019