Ohio Admin. Code 901:11-3-10 - Sanitation control procedures
(A) Each frozen dessert manufacturer shall
have and implement a written sanitation standard operating procedure (SSOP)
that is specific to each location where frozen desserts are processed. The
processor shall correct in a timely manner, those conditions and practices that
are not met. The SSOP shall detail the practices and procedures implemented to
ensure sanitary conditions and practices are maintained in each of the
following areas:
(1) Safety of the water that
comes into contact with food or food contact surfaces, or is used in the
manufacture of ice;
(2) Condition
and cleanliness of food contact surfaces, including utensils, gloves, and outer
garments;
(3) Prevention of
cross-contamination from unsanitary objects to food, food packaging material,
and other food contact surfaces, including utensils, gloves, and outer
garments, and from raw product to pasteurized product;
(4) Maintenance of hand washing, hand
sanitizing, and toilet facilities;
(5) Protection of food, food packaging
material, and food contact surfaces from adulteration with lubricants, fuel,
pesticides, cleaning compounds, sanitizing agents, condensate, and other
chemical, physical, and biological contaminants;
(6) Proper labeling, storage, and use of
toxic compounds;
(7) Control of
employee health conditions that could result in the microbiological
contamination of food, food packaging materials, and food contact surfaces; and
(8) Exclusion of pests from the
milk processing facility.
(B) The SSOP shall be implemented at the same
time as the HACCP plan.
Notes
Promulgated Under: 119.03
Statutory Authority: 917.02
Rule Amplifies: 917.02
Prior Effective Dates: 09/20/2004, 06/06/2005, 10/15/2007
Promulgated Under: 119.03
Statutory Authority: 917.02
Rule Amplifies: 917.02
Prior Effective Dates: 9/20/04, 06/06/05
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