22 Miss. Code. R. 4-20-20.4
The processor must prevent cross contamination of food and food contact surfaces by:
A. Ensuring
employees conform to hygienic practices and maintain personal cleanliness
adequately and as necessary to prevent contamination of food, food contact
surfaces, or food packaging materials; (K),
B. Washing and sanitizing hands before start
of work, after absence from workstation and when hands have become
contaminated; (K),
C. Removing or
covering jewelry that cannot be sanitized; (O),
D. Storing clothing or personal items away
from exposed food or where equipment or utensils are washed; (O),
E. Preventing employees from eating, chewing
gum, drinking, or using tobacco near exposed food or food contact surfaces;
(K),
F. Taking precautions as
necessary to protect against contamination of food, food-contact surfaces, or
food packaging materials with microorganisms, or foreign substances including,
but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and
medicines applied to the skin; (K),
G. Applying effective measures to protect
finished product contamination by raw materials, other ingredients, or refuse.
When raw materials, other ingredients, or refuse are unprotected, they will not
be handled simultaneously in a receiving, loading, or shipping area if that
handling could result in contaminated food; (S
O/K),
H.
Protecting food transported by conveyor against contamination as necessary; (S
O/K),
I.
Practicing sanitary procedures; (K),
J. Ensuring that the plant design reduces the
potential for contamination of food, food contact surfaces, and packaging
materials and prevents employees from contaminating food from clothing or
personal contact; (O), and
K.
Separating operations to prevent cross contamination of food, food-contact
surfaces, and packaging materials by location, time, partition, air flow,
enclosed system, or other effective means. (O)
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