01-001 C.M.R. ch. 342, § IX - Sanitary Facilities and Controls

A. The water supply shall be ample for all operations and shall be obtained from a potable public or private supply. Private water supplies shall meet State standards for non-community water systems. Private water supplies shall be tested annually within 60 days prior to the start of production for bacteria, nitrites, and nitrates. No water supply will be used that shows contamination levels above those allowed by State standards for non-community water systems.

B. Hot and cold running water under pressure shall be provided in all areas of the plant. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the plant.

C. A minimum of a two bay warewash sink shall be required in existing plants for washing equipment and utensils. Warewash sinks shall be designed with drain boards or drain racks.

D. Modification of plumbing in existing plants or construction of new plants shall require the installation of a three bay sink.

E. Detergent and sanitizing agents used shall be effective and safe for use in food processing facilities for appropriate applications, properly stored and labeled and otherwise handled so as not to contaminate food, food contact surfaces or apple cider and juice containers and caps.

F. Where both cleaning and sanitation are required, sanitation shall follow cleaning.

G. Chemical test strips shall be available and used to measure chemical sanitizer concentrations.

H. Sanitation of the plant and food contact surfaces shall be accomplished by one of the following methods:

(1) Immersion, spraying or rinsing for at least one-half (1/2) minute in clean, hot water at a temperature of at least 170° F; or

(2) Immersion, spraying or rinsing for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and at a temperature of at least 75° F; or

(3) Immersion, spraying or rinsing at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having a pH not higher than 5.0 and at a temperature of at least 75° F.

I. Toilets shall be adequate for the number of employees and shall have self-closing doors not opening directly into food processing areas. Toilets shall be properly vented to the outside by means of a mechanical vent or window. Toilet and hand washing facilities shall be maintained in a clean and sanitary condition.

J. Hand wash facilities shall be adequate and conveniently located to the toilet and food processing areas. Hand wash signs shall be posted.

K. Soap or detergent and paper towels or other one-use drying devices and covered waste receptacles shall be provided at all times.

Notes

01-001 C.M.R. ch. 342, § IX