Or. Admin. Code § 603-029-1145 - Adulteration of Product by Polluted Water; Procedure for Handling
(1) In the event
there is polluted water (including but not limited to flood water) in a
state-inspected establishment, all products and ingredients for use in the
preparation of such products that have been rendered adulterated by the water
shall be condemned.
(2) After the
polluted water has receded from a state-inspected establishment, all walls,
ceilings, posts, and floors of the rooms and compartments involved, including
the equipment therein, shall, under the supervision of an inspector, be cleaned
thoroughly by the state-inspected establishment personnel. An adequate supply
of hot water under pressure is essential to make such cleaning effective. After
cleaning, a solution of sodium hypochlorite containing approximately one-half
of 1 percent available chlorine (5,000 p/m) or other equivalent disinfectant
approved by the Department shall be applied to the surface of the rooms and
equipment and rinsed with potable water before use.
(3) Hermetically sealed containers of product
which have been contaminated by polluted water shall be examined promptly by
the state-inspected establishment under supervision of an inspector and
re-handled as follows:
(a) Separate and
condemn all product in damaged or extensively rusted containers.
(b) Remove paper labels and wash the
remaining containers in warm soapy water, using a brush where necessary to
remove rust or other foreign material. Disinfect these containers by either of
the following methods:
(A) Immerse in a
solution of sodium hypochlorite containing not less than 100 p/m of available
chlorine or other equivalent disinfectant approved by the Department,1 rinse in
potable water, and dry thoroughly; or list of approved disinfectants is
available upon request to Scientific Services, Meat and Poultry Inspection
Program, Food Safety and Inspection Service, U.S. Department of Agriculture,
Washington, DC 20250.
(B) Immerse
in 212 °F. water, bring temperature of the water back to 212 °F. and
maintain the temperature at 212 °F. for 5 minutes, then remove containers
from water and cool them to 95 °F. and dry thoroughly.
(c) After handling as described in subsection
(3)(b) of this rule, the containers may be re-lacquered, if necessary, and then
relabeled with approved labels applicable to the product therein.
(d) The identity of the canned product shall
be maintained throughout all stages of the re-handling operations to insure
correct labeling of the containers.
Notes
Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046
Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS 619.026 & ORS 619.036
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