4502799i62. N()-" 'c-----

164 ~1onda~. .~U@u5t 25 Rulp5 and Regulatior~f~d~ral Regj5t~r

~

F ~d~ral Register" ~- 19G-.~UgU51¿:J. ~i Ruie5 ¡¡nd RE-~ujéltIOn~Vol. ~2. ~() 164 !\tonda:45028

2. SeparatJon o{ OfficiaJ and :"on-OfliciaJ EsrabJishmenl5

Sometimes an establishment islocated next to or in the same buildingas other businesses v.'hich are not unde!FSIS inspection. In those circumstance5you should take Ereat care to keepproduct from becomin~ contaminatedfrom the operation ofthe adjoinin@business.Chaptrr 2

LAYOUTOne of the m!...t important deci5ion5

you make in building or modifyinE anestablishment is how you plan thelayout of your building. includi"@ theplacement of room5 and equipment.product f}ow and people traffic pattemsNot only does a poorly designedestablishment affect your productivitv.bU! il maY result in congested .

operations Ihal can lead 10 unsanitarycondjUOM. This chapler ~rovidesguideJines Ihal you may wish toconsider In planning any modiricationsto your exisling establishment or inbuildin¡ a new one.

J. FJow ol OperacionsThe directjon in and means by which

product moves « flows within a plamis an imponanl bul orten neglKledconsideralion lhal can have enormousinfluence on sanitalion and the safety offmished producls. FrC'm a product flowstandpolnt. all raw meal and pouJtryprodUCIS oughl to be considered aspolenlja1ly mjcrobiologicaJlycontaminaled and handJed accordingly.Product belns processed should flowprogresslvely from highesl potentialexposurr 10 contaminalion to lhe leastpotential exposure to contaminalion.wilh inlervening processes designed toremove « otherw"ise reduce thecontaminanlS whenrver possible. Thefiow of air and people should be just theopposlte. moving from me cleanestafeas progressivrly toward less cleanaTeas.

When desl@nlng product flow,consider Ihe foJlowin¡:

. Moving product from raw lo finalcooked product afeas tO systematicallyreduce !he risks of contamination alongme way.. Locating'tt'ash-dumpsters and~ptacles so that they do oot create arisk of product contamination.

. Selecting rooms lar8e enough topermit the instaJl~tion of aJ) necessaryequipment with space for establishmentoperations and inspection.. Localing people passageways 10provide maxlmum clearance 10products. work afeas. and produclionequipmf:nl.

. KE'E'pin~ 'fuck'\a:~ unob~truc.!E-d

2 P~pJf' Tra{{ic. F1o\\

InadE'qua!~ comrol of the now ofr Pf'Ople Ihrou@h pro<".uCI opE;rational

afeas is on~ oC th~ most ~E'riou~ risk~ forproduclion c.omamina!lon People canaCl as CarrlE'r5 and bring from theoutside contaminanl5 ~uch as dirt.debris. and "ermin which are idealVE'ctors Cor microbiolo~ical grow!h andwhich can both dirE'ctl,' and indirKtl\~comaminate produCt:\\:ays in which-you can rE'ducc and control the flo\\' ofPf'OpJE' incJude the: ColJowing:

. EstablishmE'nt de5ign should no!

r~quire pE'rsonneJ nct routineJy ~ignedto specific work afeas to be routedIhrough \hose work afeas, For example.. personnel \\'orking in the: Jiv~ animal

arE'a5 5houJd nor be requirE'd ro travelIhrough cooked product arE'as to useweJfar~ rooms.. WeJfare rOOm!. 5uch as 10iJetrooms. dressing ()ocker) roo~. andcafeterias. shouJd be designed 10minimize contaminatlon ~ause of lhetrafflc palterns of Ihe peopJe.

3. Separadon of Raw ,and Ready-ro-EarProducr

Cross contamination of readv-to-eatproduct by raw products may -occur ifthe layout does not providr forseparation of these pr"1ucts. T o prrventcross contamination in the preparationof products. the following are guideJinesfor you to consider:

. Exposed cooked product areasshouJd be physically separated fromother areas of (he establishment. Non-pedestrian passage openings may bepresenl for the rransfer of product orsupplj~.. A ventilation system shouJd beu5ed to direct air flow away fromexposed cooked product afeas.

. Environmental control equiprnent

such as fans and evap">ratorcondensation pans should not belocated above the producto. Welfare room!. dJy storage.

maintenance. box/.:anon make up.packaging. and pajlrti2.in@ areas shouJdbe separate. but adjacent lO. the exposedcooked product roonu,

! Cooked prodUEt--shouJd be COVe1'edin rigid containers to protect it fromcontamination while in storage.

. Separate cooJer5 and/or freeur5

shouJd be availabJe to use for exposedcooked producto. AlJ cooking apparaluses for

exposed products shouJd have separateentry and exit ponals.

. No cooked product wash orrecondltioning sinks should be used.

4 PE'rlshabJE' PrC'cuc! Room~ -Spf:ccial care ~hould bf:c taken in

peri~hable product roo~ to inhibilgrowth of microor~anism~ in opera1!c:-.~\\'hich could cornamlnate product Ir,addilion. care ~hould be: taken 10prevent comamination from otheropera\;ons such as where fa\\'inPcredients are prepared. Non-meat c=non-poultry in@redients ~hould beprepared in a room or roo~ separat~from meat or poultry processing rOG!-:-.:For example. preparation of ra'"vegetables for use in product shoulc :tperformed in a room separate from mt..:or poultry processing rooms.S. EdibJe and lnedjble Produccs Rocr:¡sand Areas

Edible product can be: easilycontaminated bv comact with inedibieproduc~. greasé or sewage frominedible product afeas. In order toprevent this contamination fromoccurrtng. constder the following in theplacement of these rooms:. The flow of inedible andcondemned product should be: designedso that it does not come into contactwtth edible producto

. An inedible products depanmentshould be separate and distinct from theafeas used for edible products- lnedibleproduct roofns. grease inlerceptors. andsewage treatrnent equiprnent must be:located away from edible productroorns.. Hooded. closed chutes that leaddirectly from the slaughter room tO the:nedible handling room are designed toprevent objectionable odors frominedible and condemned products fromemering edible products roorns.. lf rendertng facilities are notavailable at the eStablishment wateni@htstorage facilities sMuld be provided tohold these product5 before t}\eir removal10 rendering planto These storagefaciJities should be separate and apanfrom edible products roofns. andconsuucted to prevent unsanitaryconditions including attraction orharbora@e for verrnin.. Areas for inedible trucks should bf:paved and enclosed for ease of cleaningand to control odOf$ and verrnin.. Where necessary. (he boller roomshould be a separate room to prevemdin and objectionable odOf$ enteringfrom it into rooms where meat produc~are processed or handled.6. Byproducts (or Use in Animal. Pero orFish Food

Establishments that processbyproducts ¡nto animal. peto or fish foodshould provide rooms lordecharacterizire@. chillin¡. packaging. or

62. !-.:o 16,¡- ~

99' Rules and ~e@U¡atíons 45029\-tonda'"Ft'dt'ral Rt'cgislt'r ,UFU~I 25--- ---

othecr\,.tsf: pr~parm~ Ihe byp'ocuct~(onsid~r Ih~ following puidElines ,,'hecTdesi~njn@ and construclin@ these room~

. Byproducts 10 be u~~d as animalpeto or fish food should b~ storedseparately 10 prev~nl crosscontamination and commjnglin@ with~ibl~ producIs.

7. Coolrrs and FreezersCoolers and freezprs ne~d 10 havf

enou@h space 10 rr. ngeral~ and slortproducto Produc' should be stor~ in amann6 thal will pr.clude condltionswhjch mav lead 10 conlaminaljon ofproducl. 1M lollowing guidtlines wilJasslst you in prevenljng condilionswhjch could 1~8d 10 conlamjnation 01

your product:. Coolers and freezers. includln~doors. should be construcled 01malertals that can be readily andthorOUlhJy cleaned. and durabl~. rigld.impervious lO molsture. non-loxic. andnon-corrosive. Freezer doors should beconstructed and instaJled tO prevenlaccumulaljon of fr~l.

. Coolers and freezers should beequipped wilh noor racks. pallets orolher me.ns 10 ensure prOlectlon ofproduct from conlaminalion Irom th~na«.

8. Dty SroragePackalinl materials and ingredients

should be storerl to preclude condilionswhich may lead 10 contaminalion 01prod\K't. The followin¡ are luidelineswhich may assist you in the plannjng ofyour dry storale afea:

. Dry storale materials should bestored in a room dedical~d 10 dry

slorage only.. The dry storage afea should beconstrocted 50 lhat racks un be spac~aw.y from Itw walls and passagewaysmaintained berween r0W5. Thislacilltales cleaning of ttw area. Inadditlon. ¡he construction should aJlowlor all meat or poultl"f ingredients and/or pacu@in@ malerials to be stored jnclosed containe~ on racks or pallets

9. lncubatlon Room lor CannrdProducts

A room or incubator lo- incubali"@samples of fully-processed canned mealor poulD'y must be provided jn allestablishments conductin@ regularcannlf1@ operaüons. Consider !helollowin@ guidelines when building Ihisroom:

. An accurale time/lemperaturer.cordel must be provided. T o preve mlemperaNre varjalions. . means lor aircirculaban should be provided.

. Shelves should be provided lO holdcanned producto The shelva should bernadP 01 cxpand~ ~tal or heavy sause

- \\Irf mp~h and bE- rpmo\.bip fo!

i c jpaninE. ThP floor in Ihp room should bE-

pilchpd 103 noor drain pqui:,,~ "'itha rpmovable scre:w'plu~

. T~ door of the: room shouid bE-

PqUIPPf::d for se:aling by the impe:ctor. ifne:cpssary.10. Ve:hjcular Ar~a5 Out5id~ IhE'Building

Sp«ial care should be }ven in thf-de:sl~n of vehicular ar~¡a . outsid~ yourbuilding. nol only to ~rovide: room fortrucks and other ve:hjcles to operalewilhoul dama@ing your building. but 10preve:rn unsanitary conditions whichmi@ht cornaminate product in yowf::5tablishmern. You should consider thefoilowing in desi@ning your vehicularafeas:

. Ar~as oulSide Ihe building where:

v~hicles are loaded or unJoaded shouldbe pav.d wjth conc~te or . similar hardsurface. Hard suñace afeas ailow theseafeas to be kepl clean and eliminale thepolential for water puddles or dust.

. ATeas outside the building wherp

vehicles are loaded or unJoaded shouldbe drained. Drainase from the loadinsdocks shouJd be confined 10 theimmediale afea of the dock.

. The vehicular afeas should b~ larg~

enoush to accommodate tM tumingradius of the larpst trucks « shippingvehicles used by \.he establishment.

. The vehicular afeas adJacent to the

establishment should have hoseconnections for t:leanin¡.

Chapter3WELfARE FACILmES FOREST ABUSHMENT EMPLOYEES

One source of potential contaminalionof product is cross contaminatlon fromemployee we:lfare facilities. In desisningand Jocatlng employee facilities. grealcare should be ¡iven ~o p~ventin@overcrowding and con@estlon and toproviding enoush handwash sinks andtoilets for your employees. Thls chaplerprovides additional ruidelines that youmar wish to consider in making anymodiflcalions to « building any welfarefa~~ti~ f~ your emp~~YH5'J. Dressing (Locker) Rooms

DreS5in@ rooms must be provided forrmpJoyees. In addlt.on to privacyconsideratio... these dressinf room!should be Jocated where they wtJ1 notbe a potential source 01 crosscontamination 01 producto Consider ttwloilowins gujdelines for t})ese dressingroorns:

. Dressing rooms shouJd be separatrfrom roo~ or comparunents whereproduct Is p!"e~~. stored. « har.dled.

-. Dr~~~¡n@ rOOm! ~houlc be ~par:.:.-

fro~'\ lhe 10il~1 ar~a. Separale dr~ssin@ rooms should bto

pro\'¡d~d for ~ach sex if both seXE'S arf'~mpl°Y"d by the establi~hment.. Dressin@ room! should ha\"~

abundant. w~ll.distribuI~ lisht of @oocquality.

o 5eparlte dressin@ rooms for rl\"product and other prodUCI d~pa"m~nlemploy~s will help pr~vmt crosscontaminalion o( producto

o R~ceptacles for soil~ clolhins~hould be provid~ IdJlcem toemployees' dr~ssing room!.

2. Lock~rs

lockers should be provid@d foremployea clothinllnd penGnal ilem~T o pr~vem insaniwy condilions.consid~r the followina guidelines wher:choosing !he type of lockers and theanangement Ind localions for lhem:. To pewnt (he polenUal for cross

comlminadon. the locltlon ofJockersshould be sepante Irom rooms orcompartments wheR product isprepared. stored. or handled.. lockers should be 1-. enoulh 10slore 1 chanle 01 clolhin¡ and otherpersonal items.. For ease 01 cJeanina. Jcxkers shoulcbe constructed 01 materials &hat arerígido durable. non-cOrT~iw. easllyclean~ and inspec'ted. impervious tomoisture. a li¡ht. salid color. with asmooth c:- easily cleaned IeXtUle. andhave slopin¡ taps.. Lockers should either ~ installed50 thal theR is enouah room under themlhat they can be easily cleaned andinspected. or they shouJd be sealed tolhe noor.

3. Drinking Foun,.insSanirary drlnk1na water lountains

shouJd be prov'ded. Consider thefollowin¡ ¡uidelines whm installingdrinking water founta'ns:. DrinkiJ1l W8ter fountaim should be

provided at conwnient l~tionsthroughout (he establ1sh~nt tominimize (he d1sta~ that .mploy~sneed to trawl to reach a fountain. Thi~is especiaJly important in p-eventin@cross-contamination from employ~sworkins in nw or in~ible anas anduavellna to p1OCessins or ~dy.to-eatafeas 10 use 1 lountain. Co~ider thefollowins locatlons lor placing drinkingfountains:.. welfare afeas including caf~terias.

dressing (locker) roo~. and toiletrooms.. inspectors. offices

.. edible prodUCt are. Includins killnoor. debani",. and cut.up areas.. InedlbJe p~uct aras

.. IrnmediateJy outsict.; ~ andcco l en

Vo45030 FE'dE'raJ Regjster 62. No. 16.¡ Mond3~. ..\u~US( 25. 199; Rull'S and Rl'~ulat lons

.. ~Iora@e arpa5

. Drlnking ,,'aler founlaln5 ~hould IconnPCIPd 10 Ihp P9lable ".alpr ~uppl~'a~d pllher dirpclJv connpcl~d 10 IhE'und~rnoor draina~~ ~ySIPm or ~houlddi5Char~ Ihrou~h an air gap 10 a hubdrain.. Drink!ng \'.aler fountains should totttE'r lhan hand operal~d. and if placeas pan 01 hand".ash sink. should bE'locatPd hi,h enough lO avojd splashfrom lhe sink

4. ToilpI Room.sTolJel rooms can pasilv ~come a

$ourc~ of polpnlial conla"minalion ofproduct.Carp shouJd ~ tak~n in Ihedesisn of lhese rooms from IheirJocatjon in tM eslablishment's layout t1M num~r of toiJets provid~d. Consid,1M foJJo"'ing guid~Jines;. T oilpt rooms n~d 10 be spparalpd

from thP rooms and comparlm~nt.s inwhich products are prepared. slor~d. orMndled.. Tonet rooms Ihat open directly inrIrooms when meat produns ar~ ~xposecshouJd hav~ self.closjng doors andshouJd ~ ventiJatPd to lhe outsid~ ofth~ bulldin¡.. Tollet rooms shouJd ~ arran~d 50th~ are enterPd through an imerveningdr~i.. room or vestlbuJe anti no(directJy 110m a production or slorageroom.

5. Eati"'B Rooms and AfeasTo pnvent ~mployees from

contarninatlng product5 orcontaminating th~ir food withmlcroor¡anisms 110m 1M raw prod\lctsor from thelr workjn¡ envlronmentconslder the foJJowing:. ~parale eatln¡ rooms or afeasshouJd be provlded for pmployees.

6. Handwash SJnk.sOne of !he most Imponant Sl~ps you

can take to pnv~nt cros! contaminaríanof prodUC! by yow empJoyees Is toprovlde conveni~ntJy localed handwashS.M!. Handwash sinks are ~,.~ in1011~1 nX>m5. dressing Oocker) rOOm5.and production rOOm5. Consjd~r thpfolJowing ruid~Jlnes wMn makingd«lsions as 10 wher~ you need ahandwash link:. Handwash sinks'are nffded near

tollet nX>m5 and dressing (Jock~r)rooms. They should be other than handoperal~. Then shouJd be hat and coldrunni,. w.t~r. soap. and lowels. Singl~use towels shouJd bP uspd,. H.ndwash slnks in w~lfare roomsand 8I?;as should have a combinationmlxi,. faucel deliverins bolh hol andcoJd W8ler with an hlBh enough abovethe rim of thP bowJ 10 en.ble Ihewa$hirc of arms as ~JJ as hands.

i \ 'f'nriiarJon[)f In dpsífnm@ ...'our \\t'llar" room!, ~uc

as loilt't and drt'~!ln@ room!, careshould bP lakpn 10 makt' !urt' chal IhP\art' vtntilalt'd 10 prt'vt'nt odors Irom .

pnlprlng productíon areas Consiopr thf(0110\\'ln8 @uídtlines~ . Welfare rooms that are not air

'a condllíoned should be mechanicall\'

vt'nlilaled Ihrough an exhaust tan lakínair to the outside Airfio\\' from welfarerooms should be relpaspo outside Ihfe$lablishment,. T Dilel and dre$$i"@ rooms lhat ar"

local~ where no nalural vt'nlllalion ísavai1ab1e shouJd be ~uipped wilh anexhausl lan (activatpd by a common

o swilch with Ihe lighti"@ in (he afea) ante duct It'adíng to thp outslde. Door$ to~r dressing and toilel room! ventilal~ In

Ihis rnanner should have a louverpd~tion about 12 inches by 12 inchpsmínimum jn Ihe lower panel 10 facilitel'ejrflow .

J 8. EmpJoy~.5 Working in InedJbJej Producr Areas

Associarion 01 employee$ working ininedible product afees with orherempJoYf'e$ through common wellareroom! increa$e5 the rlsk 01 cross-conramination 01 producto To minjmizethis risk 10 produCto consider thelollowing guideline$:. Separate wellare room! larempJoyees working jn afeas such ashide celJars. condemned or in~ibleproducr rooms. or llve animaJ holdingafeas. Irom wellare rooms of orheremployee$ working wjr,h raw or heatprocessed. exposed. ~ible producto

Chapcer 4

CONSTRUCnONA frequenlJy aYer look~ area 01

construction design js the $election 01approprjale consuuctjon malerlals lorthe esleblishment. This chapterprovide$ guideJine$ lor constr\lction andthr selKtion 01 construction malerlalsIMt you m8Y wlsh 10 consider whenmaking modjfications ro your cunentestablishment or buildins a ~ one.

J. BuJJdinl Consrroction .WaleriaJ.5 (arRooms (FinJ.s1wd 5uñaces)

PrOduction and siOtage areas need 10be construct~ with malerials lbat arereadily and rhorou@hly cleaned. ProduCtin production and slorage arras is et riskfor contamjnation Irom IndirKt contaCtwlth rnalerlals U$ed for constTuction o(rhe bujldin@. In arder to be readily andthoroughJy clean~d. buildingconslructlon mareriaJs in productionand stofage areas must be:. RJ8id and durable.

. Non:.toxic and non-currosi"~.

. ¡mpervlou~ tO moi~turt

h ..-\ li@ht. ~olid coior ~uch a~ \..hl:t. Smooth or textured with an fa!I;'

c leaned. op.n partern. ror examplt élpaltern \,.h.r~(he vein~ and deprt'S~arta~ ar. cominuous or ha\le an ou(lttand are no( encl~~. -

In addition. con~id.r 1M follo\"lrl~fcuideli~~ for seltclin@ construC(lonmalerials

@ . In non.production and non.¡(oragtarea~. bulldt~ construction malerlal~~hould be ea'o" 10 cl.an (horoUfhl~. S~ia' .:onsidera(ion should begi\len befttr. using wood as aconstruc(ion ma(erlal... Wood Is ab50r~nr and can ab.sortnor only war.r bu( o(her subsranc.s

d incJuding cMmicals rhar crear. a riskfor conraminarion of mear or poulr~'producu... Wood Is easily damaged and ma~'

creare wood parttcJes (splinr~rs) rhale contaminar~ mear or poulu-y products.

.. 11 wood is used as a constnlCtionmat.rial in expo.sed product areas of rheofficial esrablishmem. ir isrecommend~d (hat lhe wood be miJIedsmoorh and complelely seal~ wilh acoating to pr~\I~nt the wood lromadulrerating meat or poulu-y product.Th~ coating should be abl~ to be r.adll~'and rhoroughly cleaned durable. rigid.impervious lo moislure. non-loxlc. andnon-corrosive... The use 01 hot Ilnse~ oil (O treat

or coat wood in exposed producl Breasis nol recommend~ because ilpromot~s the grOWlh 01 molds andfungi.2. Floors

In addilion to any obvious debris ona floor. producl can beco~comaminared by the flooring ormicroorganis..1S livinS in debris in rlnycr.vices in the floor. In ord~r to a\/CidIhese $OW'ces of contamination.consid~r the following guldelines whenselecling and inslalling floorins in youreslablishment:. Floors in afeas wher~ product tshandl~ or stor~d should be construcl.dof durable. ~asily cleanabl~ rnalerial.s.and be Impervious to rnoisture.Commonly used rnaleriab are concr.t..quany tile. brlck. and syntheticmaterial. -

. F1oon should be install~d andmalmaln~ to ~uce (he lIkellhood 01cracks. depressions. or other low afeasIhal would accumulate rnoislure.. Floors where operations areconducl~ should have a slip-resislanrsurface. Good resulu are obtain~ byusins brlck « concr~t~ floon withabrasiw panlcles embedded in thesurface. Concrete floors should have arough ftnish.

45031'~9Vol 1~4 Rul,'s and Re@ulationsF .d.r al Re gist.r 62 ~'¡onc.ay. Au~ust 2~ - - -- - --- - ---

. floor~~hould bt' ~10Pf'd [O a\'OiC mOI~[ure- Exarnple5 01 ~ucn ma[eria¡~ ;he m(lSI eflecti,.e door~ h;¡,e thrpuddle~ or dtpre~~iom wilhln tht ~¡ope are ~Iazed brlck. @Iaztd lile. ~mooth 101:0"'1n~ characteri~tlc!wher. ~'al.r ,,'111 sland. concrt[.. and fiber~lw r.inlorced They are Im~rvlous 10 mol~turf

. pla~tiC IFRP! . They art tl@hl filtln@ 10 minimilt .3. CoVJng/Curbs . Walls shouló N"e a ~moolh air exchan@e: and to pr.venl the ent~. Ci

Co\ing i~ used at the ,,'all.noor textur.. nol on. INI i~ rou@h or uneven. in~cls and \'.rmin into 1Mjun-:rure. column lp05t)-floor junclurE. . Fastener~ lor wall cOverin@ lT!a[erial .slablishmentsand equlpmem suppO¡:t.noor juncturE to ~hould be: ~olid, ~moo'h he:aded. and not . The:y are self-closin@ and u~pro\;de a smooth Iransition lor tase of hav. rKe~ ~'hich ello"'5 1M throu@hout the es~ablish~nt. .speciall,cleanin@ and in~Pf'ction- (on~ider IhE collection 01 lorei~n materia} In areas \,'her. tollet rooms o~r.folJowi"@ fuidelines ,,'hen usin@ covln~ - C "J direclly inlo room! where ~al andor curbs l. f'1 Ints poult~, are exposed, 10 pr.venl. Covin@ in production and stora~e Ceilin@s, in arpas \\lhpre produc[ 15 contaminalion of products with odor~afeas should include the lollo,,'ing slored or handltd, stould be and their as~ocia[ed contaminantscriteria: consuuc[ed to prev.nt the co)).c[ion 01 . They ar. high and wide tnou,h ¡c.. A)) seams shouJd bt' [i~hÑitting dift or dusl lha! mi@hl sift [hrou@h from allow the movement 01 exposed produc!and sealed [O eliminale a)) crack~ and the ar.as above or fa)) from overMed~ through the doorways without It cOmt~crn'ices which may sheller insects. collKting surfaces onto .quipment or into contact with Ihe door or jamb ~~~~

vennin. and microorganisms. exposed products. Therelore. it i5 . They are risid and durable. and [ht.. The coving should eliminate any recommended thal c.lli"@s and junctlons al jambs. walb. and noon arpsharp angle.s that a))ow the overhead struclures be maintained free sealed 10 elimlnate all cracks andaccumulatlon of malerials 01 seallng paint or plaster. dusl. crevlces for debris. in$ects, and din 10. Curbs should bt' provlded 10 pro[ect condensate. leab. and other materials collect.waJb and waJJ fini5hes. Curbs $hould be or defects. In addjtion. cellin¡s in afeas . Doors thal o~n dir~ctly to thehigh enoush to protect the wa))s from where product is stored or handl~d t)uuide of the buildlns from productionpa))~ts. 0'UCk5. or containers u$ed in tM shouJd be constructed and finished with rooms should h.'v~ an interv~nlrllestablishment. Covlng shouJd be materials that can be thoro.ughJy cleaned closed space. St :h as a vestibul~ orprovided at tM base of the curb. and are moisture resistanl. Examples of enclosed Jock. t prevent the direct4 S lIS such ma[eriab are srnooth concrete and access of contaJ inanu and microbial. 'a fibt'rgJass reinforced plastic. organisrns to art IS insld~ theIn selectin¡ stairs consider the 8 Windo and Sk l.. establishment.fo))owq: . ws ~ ".-. Stairs should have so))d treads and Windows (and skylighU) can be a 10. Types of o. ors

closed risers and should have side curbs potential source of contamination of In selecti"l a .ype of door for yOUfof similar mal~riaJ. product by din. water. debris. or broken es[ablishment Yt,U need to consider th~

Plaúo gJass. Consid~r tM fo))owln¡ WMn location of the C'oor and wMther or not5. CatWalk.s arad Acce.s.s rms seJecting and instal1lng windows: product wi)) be :raveling through Ir. TheWhen installing catWaJk5 and access . AJ1 outside windows, except for following guidel.rIes for different ~'pes

pgrf~ consider the foJlowing those in receivin¡ and fHd rooms. of doors may be usefuJ to you whénguidellnes: should have protection to exclude selectins a door:. CatWalks and access pJatforms In insecu. birds. and otMr vermin. . The horizontal doubl~.s~inging.edibJ~ product handling depanments . Window Jedge5 should be sloped Impact door is 8 bi-paning, inflexibleshould be constrUCted of materials that about 45 degrees to prev~nt th~ panel door with plastic wlndows (visionmeet t))r; sarne suid~Jines as f)ooring. accumulation of dAn. water, or d~bri$. panels) that swi lIS only in th~. apen rrating should not bt' u~ for . To avoid dama~ to window glass horizontal plan( If you select this door.the f)ooring of catWalk5 an~ accelS from impact of h.nd truck$ and similar conslder the foJ~owins:plarfonm Inside the e$tabJishmenl. equiprnent. the sUb shouJd be at least .. This door may be useful in roomspanicuJarly in production afeas. Din 3 f~~t abov~ the noor. with dirnensio~ that would not pennitand other detxis from shoe soles can be . Windows that are insta))ed in walb the use of a roU-up. venical sliding or$craped off by {he grating and in ~xposed product rooms shouJd hav~ '1orizontal slldinl door.contamlnate producto packaling panes of acrylic or poJycarbonate plastic .. Because this door must bematerial. and equjpment. or oth~r shaner-proof material. manua))y opened. the do~r can be. CatWalk5 and access plarf~ 9 Doo nd Doo iCe al dama@ed creating $anitation and$hould not be Instal1ed over production . rways a rs ~r ~ maintenance problems.lines and prcxesing equipment. Doors are bani~ that al1ow lhe . The horizontal sliding door

In . WaJl.s], 1 dinI P d movernent of product and people, but (manual and automatic) is a $i"81~ or bi-p;6. lUJO( nc u OSLs an al$o pre$e.nt a barrier to contamjnati~n par"ting. inflexibJ~ door that mo~ onl.~anlUons -- ~-~~-- ~'-wc-A-as dU1. in5«ta oo-other vermln in tlole horizontaJ planeo lf YO"! 1.1K& "'1,To p~v~nt product from becomi"f as we)) as the microbloloricaJ hazarC.. door. consider me fol1owins:

contamlnated by contact with interior that th~y carry. The door type, .. This door may be useful in fOOJn$

walb. ca~ ne.ds to be taken in construclion materiaJ, and room in with dimenslons that would noI pennitselectJon of materiab lor the finl$hed whlch the door is ¡cxated ar~ aJI the use of a ro))-up or venical slidingsurfac~ of waJb. Consider tM fo))owing imponant considerations when dOOl'S door .when selectins a finish; are insta))ed in the establi$hment. Doors .. The automatic opening option is

. Interior waUs. In areas wMre are imponam in malnlaining $anitary recommended not only for $8nitationproduct is stored or handled. shouJd be conditions especlally in production and reasons. but It also prevents damase.nnished with materiab that will make storage afeas. In productlon and storale . The v~nlcal slldlnl door (manualthem susc~ptible to bein, rudUy and consider the foUowins @Uideline$ for or 8utomatic) i5 a si"ll~. Inflexiblethorou¡hly c)eaned and im~rvious to doors; pan~l door that moves only in me

45032 VoFt'drra) Rrgjslrr 62. No. 164 ~"onday Au@uSI 25 199i RulfS and Rf~ulatíons- ' T ASLE 2--GUIDElINES FO~ M:NII.~;.'.

ltGHTING INTENSITY IN POi.iL ¡~V E~T ABlISHMENTS-Continued

30 ti SO ti 200 !:canclles ca~s cancle!Ar..

x

30 ti. i 50 tI.C8ndles,ca~

xxxxxx

xx

xx

x

-

\'Pcnical planPc If you ~el~ct thi5 door. Pcqulpmrn! for mear and pcultr:;comldPcr rh~ followin@ r5tabli5hmPcnt5 that \"Ou 5houlo comlOE-r.. Thi5 door may ~ useful in roOm! in building or mod¡f~'in, an

~.íth dímE!n5iom that ~.ould "9t p.rmlt 6tabli5h~ntth~ use of a roll.up or horizontal 51iding 1 L ' h -d ' lE ung00f... The 3utomatic openin@ option i~ WeIJ.di5C'ibuttd, food.qua.í~' -

r~commend~d not only for ~anitation artificial li@htin@ i5 neeotd at all plac~5 InspeCtion sta.reasons. but it al~o prt\lents damafE- ~'h~re natural li@ht i5 'Ina\'allabl~ or t¡~ ,Ir". The o\l~rhead ~ara@e.typPc door in5ufficl~nt. li@htin@ i5 critical to tlOnal) ...,...,.'(manual or automalic) is a hín@td, maintainín@ a sanita~' tn\lironment for Ins~ Sla-mu1tí.panel~d door that mo\les from thPc sl~u@hter and prO('~sín@ operation~ ~~~~) L~..,.\I.nícal 10 I~ horu(;rnaJ pJane. Ir you Wlt~t ad~quate 1t@htln@. Il1Santlar:-' Pre en(! POIt~lKt thís door. con5ider Ih~ follo\\"In@: condltlons are often difficult to ~ee and c!'liD inspec.

.. Thjs door may M an ~xc~llent correct. Wh~n selectin@ and instalJíng tlan are., choíc~ for sheds or bulldings u~ed to lí@hli"i 5)~tems. con.sider the follo\\.¡ns RecondilioNng

store equjpm~nl. .such asa Jawn mower. requir~menlS: - and rein~.Ih.-I is ~ for !he oulSjde rnajnt.nance . liShl fiXtur~.s In rooms where !ion area 01 !he eslabllshment's propeny. txposed meal or poultry is handJed Establ~5hment

.. h is rKommE!nded rhal Ihese rypes should ~nsur~ rnaxlmum ~afely. ro Quality .con8foIof doors nor be used In exposed producr preclud~ cornaminatillll of producls InspectiOnafeas or afeas subjecl 10 wel clean.up wirh b~oken @J~ss and prevern rhe AIIa~~:r ~.;;~..,bKause rhe~e doo~ have space~ collectJon 01 dln. producr, and debri~ on. -- -~rween the paneJs Ihat alJow Ihe lamp surfaces. jncludins lixture surlaces 2. ~ tJl .col~on 01 producto such 8S mear and nol easiJy cleaned « inspected. . en auonfato as weJl as ;:ornamlnanlS. . lishrlnl must be Intens~ enoush to There should ~ tnough \lentilation

. The roJl.up door (rnanu.J " ~lIow bolh t~ ~tabJjshmern and for all afeas of r~ establi~hmenrauromatJc) is a single flexible anel door Ins~tlon pe~onnel to see Insanltary includina workrooms. processlnl.thal RM)Yes onJy In the \leniQI plane cond.'tions and produ.ct contamlnation. packaging. and welfare rooms to ensurtand when open. colJs rlghtJy O.ltO a TM Inttnsity of li@huns js measured in sanlrary conditions. A aood vemilariondrum assembly. 11 you ~eJect tl.is door. loor ~andles. The followíng chans system 15 imponam lO the productlon ofconsider I~ folJowlng: prO\l1de recornmendatlons for mínimum wholesome meet and pouluy products.

.. This door can be en exc( Ilenr foot candles for artificial li@hting: Without controUin¡ the quality oc theaJtematlve especíally when ~ptCe for air coming into r~ establishment,operong a door is limited. T ABLE 1.-GUIDElINES FOR MINIMUM produclS may t.ecome conlamínared.. ~wral additlonal fearurf's shouJd llGHTING INTENSrrv IN MEAT ESTA&- with dust. insecu. odors. or~ InstaJJed on rhJs type 01 doc.r lO make LISHMENTS condensation. When desigron¡ yourit en effectJve bamer agalnst , \lentllatlon systems. you shouldc:onl8mina:ion. Ata I ~ ti. i 50 ti. consider the lollowln¡ auldellnes:. The eir cunain or air door Is a door C8ndJea , cendle8 . The ventllatlon system should bethat usa a layer 01 air generaled by Gene,.. igt*'V ~ dai8ned so that turbulence is avolded.mechanical fans lO separate rwo rooms .r... -"ere .NmaIa I The lonaer the distance the .ir has lOor afeas. 11 you seJKr Ihls door. consider .re ~. eYilcerat8d. ¡ flow, the ¡raler lhe r~istance !he airthe foUowi"8: .~ proctuets .re I encounters not on)y from static alr. but

.. This door needs to be QJ efuJly procealed ~ I from solJd obJecIS such 8S walls.

~lKted. InstaJJrd. and mairn81ned to ~ 0fIPDaved) / X i equipmenl. people. end productoeff~ctive. 8/ cooIer X, . The venlilaUon system should be

.. 1f.n air Imbalanc~ (pressun ~rC8S$ cooIers , X designed with !he size 01 theimbalance) ~\lelops ar !he door D::=.g;'.::::::::::::::::::: = establishment in mlnd. The l~er theopenin¡. !he .--paratlon effec.t rnay be Ante..fn(W1em qpeclion X Cacility. lhe 8fearer the volume 01 alrdlminished or elimlnatrd. Au SUIpect pen qpection that must be moved.imbalanct can occw from air flow .,.. ,' X . The ventUatlon system should be

changes from any olher openings in Ih~ ~=~ sta~ , X desig~ to compensate 101 chan@es Inrooms especlaUy other doo~, ~ q~Jity oulSide temperatun and humldity that.. The movernern 01 !he .Ir can sUr ~ W'IpecIOn cause condensation problerns wilhin theup contaminanlS. such as djn and dust. R."". : : X establi~hment.tf !he ~ around t1:!!-~r is not kepr ~ticwq .,., r~ -~- c~ . &

nd fil ho Id1 SPIdCW1 .,... X reens . I ten s u ~ usedc ean. Al oe.r .,... "'.' '..'. X where n~ded to screen out dusI. odo~.

Cha~er 5 and inseclS brou8ht in from !he oulSideUGImNG. VEN'nLAll0N, TABLE 2.-GUIDELINES FOR MINIMUM to rrevenl p~uct c~ntamination.REFRJGERAll0N. AND EQUlPMENT llGHTlNG INTENSfTY IN POOL TRY Es- MechanlC81 ventllation should be

T used to bring in fresh .ir to afeas where-ConO'OlIins the manufacruríng ABLISHMENTS natural ventilaUon is inadequate.

~~nt is i~ponanr i.n . . Ventiladon should prevent vapormamtalnirll a sanltarr en\llronmern In formation. 5uch as steam 01 'OS. th8rmeat and pouJby operatiom. This - 'wouJd affed sanJtaUon or inleñere withchaprer provides auideJines concemlng the inspector.. abllity to performJi¡htin8. ~nt1Jation. r~Irileralion. and inspecUon.

Aree

AnIe-mOlt~...

spec.'tion x

I 30 ti. /' 50 ;--/ 200 ~

candles ~ndIeS ~ndIeS

45033Rule.s and Regulations;\4onday. .~ugust 25. 1997Federal Register / Vol. 62. No~ 1~"

. When exhaust fans are install~d. permit verification Iha! trae interior hM The other liquid ma~' not ~ potablE'provision should be made .to provlde been cleaned. Submer~ed inletS <Quid ~ -created by 3

enough outside make up alr tO prevent Chapter 6 hose lying in a pool or puddle of \..ater

air from being drawn into and through on the fioor.docks. cooIers. and productiOn afeas tO WATER SUPPl y Once a cross-connection Rxists. anyt~e arel served by the exhaust Jan. Thev.'ater supply should be ample. situation that causes a pr~ure

E' (Ce 1 Desjgn and clean. and potable with adequate differRntial \\;th the putabIe line ha\'\n~3. qUJp~ent nera pressure and facilities for its the lower pressure can resuIt inConsrrocuon) distribution in the establishment and its contamination of the e.ntire water

Equipment materials should compl~' protectionagainst col1tamination and distribution system and potable wat~with 21 CFR. Parts 170-190 of the Food pollution. supply. This is called backflow and "Canand Drug AdministratiOn (FDA) . be produced under a variety of

regutations for direct food contacto 1. Potable Water circumstances as illustrated below:

Equipment and utensils used for An adeqüale supply of fresh clean . Backsiphonage is one form of

~C handling ~ preparing edible product or water is of primary importance in plant backfiow. It is caused by ~egati\'e=~~~. ~. of a

should be easily cIeaned ano ri'6"tDe a~~r~pfrto~;r;f-:':~~;~~~~ater-sUPP1Y-4nd fesulcs 1nsource of contamination. Consider the or sale for human coRSumption or food Ouid fiow in the reverse direction. I1

followina guidelines when selecting processing. The plant water supply mar also be caused by atmosphericequipment. musl meet the potabillty standards in pressure exerted on a pollutam liquid

. A1I direct product contact suñaces the Nalional Primary Drinking Water source that Cortes the pollutant into ashould be smooth: maintained free of ReguIalions issued by the potable water supply systern that ispits cracks. crevices and scale: Environmental Protection Agency under vacuum. The action in mis case

c~lon and abrasion resistant: non- CEPA). is \he comlnOn siphon phenomenon.absorbent: shatterproof: nontoxic: and 2. Backflow The negatlve pressure dlffenndal matnot capable of migrating anta food will beBan the siphoning action \s a

roducts Public heaIth omcials have lona been potential occurrence ir: any supply Iine.p . Equipment should not be painted concemed about cross-connections that . DifTerential pressu:-e backfJiJwon Breas in or above the direct product mar pem:'it ,hack;f1OW in potable water refers to a reversed ftO\.. because of

tact supply dlstrtbutlon systems. Cross- backpressure Other than sipilonic 8Ction.co~ co:::;ction material!. that are conn.ections mar appear in many forms An~ interconnected ftuid systems insources of contamination include and 1n unsuspect~ places. Reversal of Wh1Ch the pressure \n ('Ine exceeds t~

d i t. n or Iead b pIating or pressure and ftow In the water system pressure of the other mar cause now~ m ':t~ ~:'ierial. lead exceedina may be unpredictable. PIumbing cross- fr~m one to the other because of IheS P nt in an all and enamelware connections berween a potable and dlfferential. ~is type of backf1ow is of

r 1 \ used 10r handllna and nonpotable water suppl) may constitute concem in bulldings where rwo or more

-=~e a ~uct a serious public health haurd. There piping systems are maintained. The

p . Equi pa :aent s~Ujd be desianed and are numerous cases when cross- potable water supply is usually underha ~ connections have been responsible for pressure from \he city water main

instaU~ in su~h al w:~ t ~ ~irn contamination of potable water and Occasionally a booster pump is ~m:c~ ~ s~i: c~nd;~t~. cl:anin have resulted in me spread of disecase. The auxUIarY system often Ase 1 ti nse sanitizers and other nonf~ These concerrlS. as they relate to. rneat pressurized by a cenbifugaJ pump.so :'.,:;':. do not contaminate food and ~ultry plants. dese;r-..e specaal althouah backpressure may be causedme . aneJ:}tlon. The probl!m IS contlnual as by gas or steam pressure from a boi1er.

products. lf-draini potable water and plping systems are A reversal in difTerential press\lre mar. Equipment is se ed f ng or installed. repaired. replaced. or occur when Pressure in tM tabledesisned to be evacuat o water. extended r-. Al1 Product contad suñaces allow T bas.. f ha rd ~- system drops below that in me system

.' wo 1C types o u may ~ to which me potable water 15 atnnected.contad W1th cleanlr18 solutlons and created in pipin¡ systems: the salid pipe The best rnethod of preventina this typerlnse water. with valved connectiO:\S and the f backfi \he 1. Clean-in-place (ClP) systems should submerged tnlet. The salid pipe o f me OW is c:nJ; ete separatiM\have san\tation pi"OCedura that are as connection is oñen installed to supply Other =;YS:a:~ \n~~= ~ gap.

complete and effective as. \hose far an auxiliary piPtna system from \he installation of mechanical backflowcleanir18 arad sanit1z1n& diS8Ssembled potable source. It is a direct connection prevention devices AU methods uirequipment. To remove all organic and of one pipe to another pipe or lar 1: req e

inorpnic residues. CIP systems should receptacle. Salid pipe connections mar ~nte::~~ ed 1nspectl~::;wJ~- - -meeHhe follow.tr18 crit~ri8: ~_.be-madeaccidentally to waste dis~l_- 8 - censure °"lO-oe

.. Cleaning arad sarnttztng solutions lines when it is incorrectly assumed that e ~~=:S o~':stal1e:~ce:c;nsider

and rinse water should contact all the ftow will always be in one direction. prov\ding some f: of gection from

interiM suñaces of me system. An example woulC: 'Je connecting a line backfiow and back siP~nase b'lClude

.. The system should be ~lf- canying used: nonpotable cooking water the following:drainina. wtth no Iow or sagg1na afeas. from a water jacket ar condenser . Water supply to pens f« wuh

.. 1be pipe interiors should be directly to a waste line without an air down or livestock wateri"8hilh1Y polished (120-180 grit) stainless gap (see below). .'Backflow" w\1I occur . Water supply to comFesIOr coolingsteel f«easy inspection. with a sub~rged inlet if the pressure systems. cooling tower5. and boiJer

. . Easily removable elbows with differenttal is reversed without en air rooms.quick-dlsconnect mechanis~ should be gap. Submerged inlets are created when . Water supply to cleanup syste~.insulled at each chinse of dlrection. the oudlow end of a potable water line clean in place (CIP) systems. f!fC.EJOOws should be short enough to is covered with water or other liquido . Water supply to hO5e amnectI~.

!\tonday Augus( 25. 199; RuI~s and Re@uiatíOnsVol. 62 !'io 164Federal Register45034- ~ .-.:::;;- - .- - -Variou! mechanical antibackflo,," o Ho~e conn~ction~ ~hould ~ o Flco, drain~ ~hould not ~ I~'att-¡:

devicn are available to prevent pro\idtod \vith vacuum orea"er~ to under equipm~nt ~cau~e it makE'~ th,::-'backfiow into a potable water ~upply prevent back ~ipho~ ina.cceSSibl~ c~eaning.~v~tem. Gen~rallv. the 5ele-cHon of 'he ." Rcoms W1thout -noor dralns ~uch 01:tYPf and number of fail-safe de\'ict~ 2. E.stabh.shmrnt úrsJnage S.\"Srrm dr)' 5torage. la~ge .fini~hed product~hould be ba5ed upon the- der'ft of Ther~ ~ to be efflcient dralN@e coolers. and d1.5tnbutlon ,varthoU$e~hazard f,om contamination. Additlonal and plumbin, ~~tem5 for th~ prompt may p,efer to use mechanical cltanin~consideratioN include pipin~ 5izt. removal af liquid and su~pendtd sol:d machine5 instead of ilutallins drain~location. and th~ nee-d to t~t \Ya5t~ f,om the proctSSins Examples of such cl~anins deviu~ arepe'iodically the backf1ow de"'ice~ 'o ~n\'ironment. Consid~r ,he followins floor .scrub~ and dry/wet \'Icuumemw~ proper operarían. guideline~ when de~i8nln8 or modifyins machlnes.

Tt .re are six basic' I}'pes of device~ your draina@e ~Y5tem: 4. Trap Se-aJ.sthP. can be u5ed tO corre-ct cros~. . AII plumbins should be ~ized. . .connections: in5talled and m.1intained in accordance .Each noor draln should be eqUIPptC

. with applicable state and local wlth a deep ~al uap and vent~d. Au ,ap l oa.- id ~- 8.. plumbins cod~. ordINnc~. and prope-r y to u~ out.s e. II~ purpose o.8arom~trlc loops I ~uch tra ps Is to seal off lhe dralNDek a._oa. reQU allons. e- ~'~c~um ~re~ er5~&Nu, ~:";;..~=~:~..- : ~- --. " :~-syste~$O that foul odors (se,:"er 8asr:~1

~(mospf)mc~na pr~~ ., :shou~~ cannot enter the planto Effe-ctlveness of. Do bla Ca.~ k valv- W I.th lhal 1 leakas~ occurs. it will not affeCt h d nds hU ~ ,~ ~~ roduct' ni t e trap e~ upon ~nou8 waterinlr:rmediatr: almospherr: v~nl p or equlpme . rem8inins to constltute a sr:al. As \vater. Double check valve a5sr:mblies 3. Floor Drains flows throuBh Itw trap and down Ihe

. Reduct'd pr~5ure principal All pans of floors where operatiOn5 drainpipe. suctlon Is creatt'd thal willbackfiow preventers are conducled should ~ well drained. puJl lhe water out of the trap and break

. Specific requirements concernlns There are rwo basic Iypes of draim: Ihe seal unles.s the suctlon Is broken bybackfiow can be found In local building point dralns and trench drajns. Point v.entl"l the drainplpe on the effluentand board of health codeso drains. the mast commonly used drain Slde of the trap to (he out.side alr. TheCha~er 7 in masl afeas. are IOC8tt'd in strategic seal C8n .Iso be broken. by evaporatlon

points In the room wilh lhe floor sJOped of tr8pped w.ter. 111is 1.5 not a problemGENERAl PLUMBING F ACnnlES loward the dr.in. The waste w.ter flows in frequently used dralns. but does

One of ttw most imponent factors to over the suñece of the noor untU it occur where drains are seJdom used.

conslder In the deslBn and modificarían reaches and is carried away by w 5. Oraln. Unesof establishment.s Is the plumbin8 drain. Trench drainS Involve . trouBh or All dralnaae IInes must comply wilhsystem. If Ihe pJumbing sysle~ is not Irench Ihal collec,ts the wasle from a local code requlrement.s. They shouJd bepro~rly inslaJlt'd. contamInaban 01 larser afea and dlrects the flow tu a instaJled .nd melntained to beproducts c.n occur fTom noodins. back drain openi"l. The nooring is sloped leakpr~f. To p-event dr81nage IInessiphonage. SIOPpaB~ and cross- toward the trench. from becoml"1 enrrances into the plantconnections with ttw potable water Jn a typlcal pl.nt. one fourolnch for pests. includln¡ r8ts .nd mice. allsystem. This chapter provldes (10.16 cm) dralnap jnlet is provided for lines must be equjpped wlth effectiveguldellnes concemlns the plumbins each 400 square feet (37.16 square rodem saeerw. Secure draln caven. infecUities. In meat and poultry meters) of fl?Or space. A slo~ of about addltlon to keeplns out pest.s. also se~.r:~tablishmenu. For ad~itlonal one-quaner Inch per foot (2.08 cm ~r to prevent block. of the traps .ndinformatlon on W d~lBn .nd meter) 10 dralnaBe InJets Is BeneraJly dralnase IInes with product scraps ormodlficatlon of plumbing f.cilitles. adequate to enswe proper now with no other material too J8rBe to now freely.consult w National Plumbing Code. puddllnB. In dry productlon Breas.J. Hose Connections and Hoses wtwre only a Ilmit~ 8moum of water is 6. CJeanour:s

dlscharst'd on 10 the noor. an .dequale Cleanouts should be instaJled In theThere should be enouBh conveni~ntly s:o~ mey be about one-elghth Inch per dralna8e system to prevem sewer

Jocaled hose conne-ctlons wilh steam foot (1.04 cm per meter). It is imponam blockages. Canslder ¡he foJlowingand water mixing \ alves or hoI water ,hal floors slo~ uniformly to draim guidelines when InstaJlinl cleanouts:connectlons provideod throuBhout (he wlth no low spot.s to colleCt lIquido . CJeanouts should be located so IheV~tabllshment for cleaninl purpos~. . The location of noor draiN are readlly eccesslble. and can ~ used.Hme co~lof1$ are impa-unt in depends upon many factors such a5 the wtthout constttuuns a threal ofprornotlng routlne cleanin¡ of the type of task conductt'd In Itw space. the comamlnauon 10 t'dlble products.~tablishment. Cof1$ider 1M following seomebic sha~ 0.1' W 8rea drained. . To help avold water puddling.guldelines when determlnlr1l how many tJ'Uck traffic panems. and equlpmer.. cleanouts should be locatt'd on theh~ connectlons. locadon of hose locatlons. "hI8h IIna" of fl~r slopes and awayt:UJU~(jUlD. .,Id ~Icr"ee el ~~! - IfIlC'c GlC a t81 dr.I"Ble kGIR Rm~peCt--.. The number of hose co~tlOf1$ consideratlons In areas where mere Is a ChapCu'de~nds on the number of drains. hlgh voJume of W8ter usage-. The W8ter. 1f a shut-off noule is provided on in Irench dralf1$ should now in me ESTABUSHMENT SEWACEme hose &her lhe hot and cold water opposite directionof me product flow. TREATMF.NTmixing valve. the 'Iacuum breaker 81 ,he for example. from Itw poultry The desiBn and construction ofhose connectlon 10 the mixinB vaJw evi5cr:ralion to the picking are8S. 5ewap tre.tment facUltles must complvwill not work. Vacuum bre8kers should . AlI paN of noors where wet wlth local code requ~ments. An .

be instaJle-d on W hoC and cold water o~ratlons or where noors are to be Improperly desilned sewase S)'Stem cansuppll~ prior 10 the mixlnB valve to frequently hosed down should be comamlnate !he JT'Ound and w.terprevent such problems. pitcht'd to no« or t:'ench dr.ins. supply. Thb ct.apter provides

Vol. 6 1997 45035164 Rult:! ¡¡nd Regulatlor!F~d~ral R~gisl~r ;..1onda\' Au@u~1 25- - - - - - - - - - - - - - --"::-- ~ -==::---:;; ,uideline~ concftning ~t'\\'a@f trfalmer:: 5pcausp éiflerfnt ~P-Clf) of li":f~lock . Pen f:nclcsurfs :~x(ept .2¡¡tf\\a\~.

at meal and poultry e~tablishments tha! np~d diflf:rent slau@hte. facili:ies. th¡~ should bf high ¡¡nd ~turd~. fnou~h tcyou may wish to consider in the chapter is Or~aniz~ in the lollowin@ prpvfnt livpstock Irom pscapin@in~tallation of a se~.ag. trfatrntnt \\.a~' . Gatfs; f.nc~. and chul.~ ~houldfacillN. . S.ctior.s I through 8 d.scribe haVf ~mooth surfacfs chal ar. .asilv

. 1 r ~en.ral @uidelinn for facilities thlt cl.an.d. .1, E.srabIJ.shment S"M'a8~ _fea m"nt slaught.r cattle, cllv.s, shHp, goats. . Man @atps or, if t~ \valls are

S.was., OM the most dan@.rous hogS, and eq uines , concrpt., toe holds form.d in the \\'al1s5Ourc~ of human patho@ens. should . S.ctions 9 throu@h 37 descri~ should ~ pres.nt to allow peopl. tonev.r be allow~ to com. into conract additional guideljn.s for 5lauSht.r escape Irom pen enclosur~ in an~;th products, ~uipm.nt. utensils, or facllitjps as fol1~: emeriency,anv lood contact surface~. ":h.n . Seclit'ns 9 throu@h 19 contain . 10 help prevent livestock IrominStalling an establishment ~\vage additional @uidelin.s for catIte slaughter sllppin@ and falling on noors coveredtreatm.nt facilit}'. consid.r the operations; wlm exc.ss water. th.r.by funherfo"owins guideliMs: . Section 20 conaaiN additional contaminating their hides, water troult-o!. The Sysl.'" should ~large enough~~ gujdecl~$ for.-cal'. Jhe~p. and loat - - should be provid~ with ov.rflowsto handl. the amounr Drs.Wa~"th.r rh. slaulhtn-.retioN;.- - ~.- - .-.: --I«ated above or adjacent to j)en floorestablishment producn and . s.ctioN 2 J rhrouSh 26 conrain drains.accommodale fulure incr.ases. additional guid.Jlnes lor hog slausht.r . Hos. connections should be. If a prívate septic tank. pr.- operations: and provid.d for cleanups,ueaun.nt. or Ueatment syst.m is used, . s.ction 27 contains additlonal . Covered pens should be provid~It should be design~ and operated to guidelines lor equinp sJau,hter to protKt crippl.d or downer animalsprevent contaminarían 01 products. operations. Irom adverse climatlc condltions. 11 helc.. The sewale lacility should be Note: nw auidrJj,., in thU chapcer are in ovemilht. rhe pens should be larselocated away from product operations addlrlon ro Chaprm . rhrouSh 8 whJch enoulh ro allow the animals tQ..lJe downand in¡redjem and packaling storal. conrain reFIera. guldrlina which apply to 811 and have facilitin for f.~ and water.areas. officia) meal 8nd poullry esrablishmenu. Pens and driwways shouJd be arTa"8ed

. An area for cJeaning solid, waste Meat Slaulhter-wneraJ Facilities 50 thar sharp corMlS ~nd directloncomainers wlth ha( water. draans. and CuideJines reversa.1s of driven anlmals arecurbina shouJd be loca red near any salid mlnlmlzed.waste disposal facility. The fo"owing suidelines apply to a" . A ..U.S. suspect.. or ..U.S.

. .stablishments that slaushter canje. condemned'. pen should be available at2. Cr~~ Catch SS.slns or Jnr~fC~ptors calves, sh~p. goats. hoI5 and equines. all times and dnllned to allow for

Crease catch basins can lIe a 5Owce 01 If you are buildins or modlfying an compl~te separatlon. includln¡ thecontamination 01 products 11 not establishment that slaulhters the.se drainaae system. from other livestock.Properly dnlDned and locat~. Consider species. conslder these facilities 2 ~ ,. Ae .d l ' I -. ,. 1 . ~ntt-monem Inspectlon Teasthe lollowinssuldeJines when SUI e JI'IeS o P~'K contamanatlon oconsuucting a grease carch basin; carca.s.sn durins slaushter operatlons. Ante-monem inspection areas should. útch baslns or inlerce ptors for 1 LJ t lo n be desilned and constnJct~ to facilitat.. ves OC.. rens .. nd i Is frKoverlns Breas. should not be locat~. Ins~tlon a to prevenr an ma romI near edlble product depanments or In addatlon to preventirll beinl injured. Consider the (ollowing:e: where ~ible products are shipped conramlnatlon of t~ sl~ushter guidellnes in dnlsnlns and

i ed depanmenr and mlnlmlzlnl constructins rhese afeas:or .rKWhe v . tch basAn is located contamJnates on the hides of rhe . To avoid delays in slaughter- enaca . J d . nd . . Ii ¡de establishment it should be anima s. proper e51sn a constructlon operatlON. pens lor ante-monemnsled an.th a astite co~er and located of livestock pens prewnt inJury to the inspection shouJd haw the capacity f«

~a ~~laledl oom animals. Consider ~ fo"owins holdlnl th. maxjmum number ofIn.a ~~~~ cat:h ~ins shouJd ~ facilitin ,suidelines when desisnins and animals of (he ~arious specjes fhat willconstruCted so they can M compl.tely co~~ctJns JJvntock pens: M.slaulht"~ In a sinsle day.

tled of their conaents for cleanins, uvestock pens should ~ locat~ . To laciJJtate the anre-monemem.p di an O ts 'd outslde the slaughter depanment to Inspectlon of anlmals. I $epar8 teThe afea surroun ns u I . .

:h basi hould be pawd with prevent contamlnatlon of products (rom ~u~pect pen with a squeeu chute~t- , n s t .al such as concrete dust. odors. and other contaminates. If should be provided. where themr;l~ ma en . . possible. the livatock pens should be temperature of the animals may be

an nI . ~.parated from ~ depanment by full- taken.Chaplu t heisht panltio~ of impervlous materiaJ. . At least SO percent of (he Jivestock

Mf.A-r SLAUCIrrER' -~ L.i~t9C;k ~ns. ~i~~~-,--~~-- peno .incJudins (he area where meABUSHMENrs ramps should be free from sharp or suspect pen and ~ueeze chüte are

EST protnJdins objects which could cause Jocated. shouJd be under a wuther ti@hlAJthoUSh (he nnh 01 ~a1thy injury or pain to (he animals. roof to provide an area for ~per ant,.-

livetock Is practlcally st.rile, when the- . Floors of the pens. ramps. mortem inspection In inclementanimal Is ki"ed rnany factors can unloading chula. ¡¡nd runways should weather.concribut. to contamination 01 th. be constructed to provide good footins . Speclal consideration should becarcass incJudlnl improperly designed lor livesrock. Waffied noor surfaca and liven to designing ant.-monemand consb'Ucted sJaushter facilities. cleated ramps al. effective constnJctlon inspection lacilitie tO allow lor humaneThls chapter provides suid.llnes for desisns, uansponinl 01 crippled C6 downermeat slaushter facilities to consider in . FlOOlS 01 (he pens. nmps. animals Anta the slaulhterqbuUdina or modlfyins slaushter unloadlns chutes. and runways should depanmerit. Because crippJed and

facilities. be sloped lor drainale and cJeanlnl' do~-ner ar.jmals haw dlfflcuJry ~vi

~pt'cial door""av~ and hoist5 to Iran~port . Stunnin@ area~ ~h"u!d be pro\"¡ded . T o convE'Y I~ eodible h~"produCI5 :r. .

them to the 5tunnln~ afea should bf for confining animal~ for stunnln~ a cooler. a Iruck \\ith re~ovable metalprovid~d. before blE'edin~. drlp pan~ should be provlded.. lf riluali5:ic sl;¡u~hler operalion~ . To prevent cross contamination3. Slaughrer Area ar-e conducted in Ihe ~Iunni:'\g afea. e~tablishment and in~pt'ction pt'r~onne1

The ~lau~hter afea i~ one of t~ mo~t ~hackl~s to confine the animal~ al50 from the slau@ht~r d~partment ~houlddifficult areas 10 keep sanitary beca USE' ~hould be provid~d be able to accE'SS Ihe edibl~ byproductof the nature of ~laughter operaliom . When captive bolt stunner~ arE cooler without passing throu@h a line ofComider the fo))owing guidelines in used. lhe stunning are as should be carcasses or through a congested carca~5designins and comtructing slaughler de~igned and constructed to limit Ihe cooler"afeas [o minimize contamination of free movements of animals so that the 7 C W h'carcasses: operator can locale Ihe stunning blo\\' . arcass as Jng. The slaughter afea 5hould be .vith a high degree of accuracy. Special fa<ilitiE'S for wa5hin@separated from the outside by a tu)). . When electrical stunning is used. inspecled carcasses are needed 10

height partition or wa)) made of Ihe stunning afea sh°';lld be constru~ted remove bone dust and other accidentalimpervious material. so thal any power actlvaled gales w¡J) contamination from the carcass.. Any doors to the_~utside of !he not cause injury lO m~ animals. - Comider the foIJowing guidelineswhen'slaughter afea should be seI~clo.sin@ to 5. Rail Arrangemenr and Truckways d('signing and constructins this afea:minimize the risk of contamlnatlon. . . . A separately drained afea or an ar"including contamination by vermin. To preven! conlaln1natlon of that is sloped to a noor drain should ~. Slaughter afeas should have ... :or carc~ss~s. ralls should be arranged to provided where inspected carcasses are

ed to facilitate the sanitary proV1de enough room for carcasses tc 'hedspace anang . d ffi . mov~ without touchins equipment. "as.conduct of operatlom an e lClent 11 1 th f . d .-~' of t"- . If the carcasses are washed. . F Pie to Prevent wa s. co Umn5. o er uce pGl ~ IICanspecuon. or exam. k building and other carcasses Comider rnanua))y t:,' :stabIishment peBOnnel. acontamination of carca55e$. truc walJ the folJo'wing guidelines whe~ arranging platform sh<'uld be provided to a))owthrough which p:oductS are convey h rails in your establishment: establishment pef$Onnel to be able tOfrom the slaughtehr arelda ~ rloorn5edsuc as . Consideration should begiven to reach all parts of the carCa5S.the offa! cooler. s ou ~ ocat so .that the material is not rrucked beneath the trP.e ?f rail and.the rall speed when 8. Relain RoomICompanmenlrails from which dressed carcasses and determlmng how ralls are to beod dedo For the same arranged. . A retain room. cag~. compartment.pr ucts are susr:amc should not . Trim raiJs should be arranged so or receptacle rnay be required byrea5«l:rsohn~e of carcasses. that carcasses pass me final carcass inspect~on. Depe.nding on the ~eeds ofmove oug Ines inspeclion position añer the final trim. inspectlon. consltier the folJowlng

4. Srunnjng Areas lncluding Chures and . To prevent the carcass from guidelines for designing andAlleys becoming contaminated by d~bris on the comtructing this room:

Stunning afeas. chutes and alJeys. floor and from splashes during . The retaln room or companmen~$hould be designed to prevent clea~ups. the cooler rails should must be equipped for lockirlg or seallng.congestiono injury to anirnals. and provlde lor clearance from the Jowe~t . The room or companment needs tominimize contamination of hides which pan of the carcass to the highest polnt be rnarked complcuo\lSly .'U.S.can lead to contamination of the ol.the noor. . Retained..'carCa5Se5. Consider the fo))owing A room or afea lor washlrlg . If the retaln compartment is localedguidelines when designing these gambrels. hooks. and trolJeys should be in the cooler. !he companment shouldfaciUties: provided. The r.oom or ar~a shouJd have be separated from !he remainder of the.All th h les and alJeys an exhaust tan In an outslde wa)) to 1 nt t . t .on ofpa ways. c u . dis nse steam coa er to preve cross-con amlna Ileading to stunni"l afeas. and the pe. inspected and passed carcasses. Thestunning areas. should be large enough 6. Vjscera Separarjon and EdibJe separation can be accomplished byfor the $pecies being sJaushtered. Byproduct5 Refriserauon creating a companment constructed of

. .AlI pathwa~. ct-:Jtes. and aIJeys &cause edible or~an.. and pans (offal) panjtiom of corros ion resistant wireJeadlng to stunm"l afeas. and the are handled at femperatwes conducive screen or nat expanded metal.stU;"ning are.as' should ~ frdee ~rom to ba<feriaJ groWth. care must be taken Cattle--AdditJonaJ Facilities Guidelinespaln-producm8 restraimng eV1ces. in providinp, facilities for separation ofsharp projectiom such as loose boards. víscera and for remseraúon of edible Jn addition to (he guidelines (sectionse)(po$ed bolt ends. splintered or broken byproducts to prevent them from 1 through 8) for all estabJishments fhatp1ank1ng. prouuding metal. and becoming contaminated. Comider the slaughter livest~k. the guidelines in thee)(po$ed wheels or gears. --- fo))owing guidelines lorho1db:Ji-..Gible- folJowinssectlons 9 tNough 19 apply to

"- ~-All-pathways. chutes. and alJeys by productS: estabJishments that slaughter canIe.lead~ to stunning afeas. and the . Facilities. such ~ Viscera trucks or 9. CanJe Dressin, Layourstunnm8 afeas. shouJd be fre:e of pans. should be provided for separatingunnecess~ bajes and openmgs .w~ere and handling víscera of the various There are a number of difterent cattlethe animals feet or legs may be InJured. species of animals to prevent dressing layout! that can be used in a

. Overhead gates should be covered commingling. cattle slaughtering operation. Dependingat the bonom edge to prevent. injury to . To pr~vent cross contamination. a on the number of anlrnals slaughtered.!he animals. separate cooler or a separately drained rafe of impection. and number of

. Flooring should be comtructed of pan 01 a carcass cooler should be inspectors. you should carefulJyroughened or cleated cement to reduce provided lor holding edible organs and consider your optlons for . layout forfalls. pans (oftaJ) under refrigeration. slaughter operations.

F t'dt'ral Regjscer Vol. 62. !'\c \1onda~.. .~u@US( 25. 1997 45037164 Rule!o anu R('~ulaliOns:- -- --

lO Rail Hf'ighr.s. Dj.sr8nc~s. and orhf'tSlBu,hr~r Arf'B Dimf'nsjons

T o as5isr yau in plannin@ Ihe la~'oulaf your slau@hler afea. the followan@ i~~ chan for recommended di~lanc~5including rail hel@hu. ral1 di.stanc~5.and other cattle 51aughter afeadimensions:

T ABLE 3.-GUIOELINES FOFl Dls.i ANCES IN CATTLE SLAUGHiEFlINGESiABUSHMENTS-- - - -

V~~Ióslence

HorizontaÓlslercehem

-- -==---pro\iopd adjacpnt 10 tht SIUf'~íng pt~ }5 Faci}ic.:t'! ioI Ff'flC and l'ddflISConsid~r Ih~ follo\'ing !uídfl~n~ m, Btcau~~ of thp hí@h rí~k ofdtSI~nln@ and construclln~ thlS ar~a. Contaminarían of carca~~ from ff't'1. The arta ~hould all;;\\' tnou@h room and uddtrs which hav~ been remo\~

for Ihfc lív~stock, from carcasws. ~~ial facilities. such a~. Th~ dry landin@ arta should be a chut~ or slid~. should ~ us~ forlocaltd and draj~d stparattly from th~ Iransfening IheW parts to containf'r$b:f't'din@ arta. Consi~r Ih~ following guid~lirws for. The dry landln@ ar~a should bf Ihes~ facilitits

. tnclostd by a ftnct hi@h enough and . -A chuI~ or slidt should be used 10I slurdy ~nough 10 pr~\... It escape of avold splashing of milk or other

Inadequal~ly slunnecl ..nlmals. contamlnanu onto th~ carcasSft. r.X>r.12 Bl 1' A equipm~nt. and personn~t.

flruJnf reaI , 16. Foot Pla'¡orms

To contain blood and prtv~m It from-- - ~- 1 c- ,~'--" comaminaling carcasSe'S. a cur~d Foocplatforms i~tall~ for

BIeednG raA (di~. ~ 16 teet -:;' "=~~. bl~~ding.area shouJd be provided. (,51~bli$hmem ~mpJo,:,ee$ perf~inlta~ trom ~i/ ~ ¡ (..1 m] ¡ Consjder the following guid~)jnes jn vanOU$ carcass dr~mg oper~11ons nef'd~ of .ppla- lo d~$jDnjnD and comtructinD this afea. 10 be carefully deslgned and In$talled 10tion Of Sh8ckle ~ C '-e 'C' .

i f, . The bleeding ana $hould ~ locat~ prevenl contaminar on o carcasws=::".2'"m"!i:-' ~ so that blood will no! bf $plashed on Co.nsider th~ following guid~lines:

Dressing r.11s (troJ. I slunned animals lying in lhe dry Jf el~val~ fool pJatfcrms ar~ uwd.ley .-~r--1 i landjng ar~a or on carcasses being they should ~ locat~ so Ihey do not~ 3 W1Ches. . I $kln~ on th~ cradle ~ds. Ir th~y are lo~ch skinned portions of IMan:ass.(.. m» ¡ I uwd 1I statlonary pJatforms are ~.

Beef coder raiII " I . . they shoutd ~ sel far ~noulh ~y from(troley ~-oVUr--1 I (3.. m) I The curb around th~ bl~~ing ar~a tht dressinl rall 10 prevenl c~t with10m 3 ~ I ¡ $houJ.d be locat~d far ~nough from lhe th~ for~J~p of canJe.(.. m» I : dr~S$lnl bed or cradJe to aJlow room rOl . T o provide space for opeoratiora and

MoW1g ~' I th~ carCa55e$ 10 be maneuvered Inlo the to prevent cross contaminatlon by"~-he~ of I I bed or cradJe. carc8S$e5. push finlen or rall SlOps on== r~.of I 13. Facilities lor Head Removal powered conveyor or Iravity fmw raUs. . . I 5hould be Spac~ tu enouDh apart toVlSCera Npec. I T .d . ti f h e. O avol contamina on o t ~ prevent contact between carcas~s

~ -*'., 7 8 lee! carcassG from N~ contenlS. faciJitiesDry Iandng are~ by(2.1 "" for head r~movat Med 10 be cáJ~fuUy J 7. VJ.scera Truclcs

tr~ofS~ VI.peno 2.5 m) deslgned: Jn estabtishmenlS with a limited rate

Curb of ~.w 5 teet . Space should be provided rOl of slaulhter. viscera ar~ usually plac~a,.. lo pItdI (1.5 m) dehomlng. nushi"l. washinl. and in a specially desilned har1d1J'UCk f«p... (~ he» I inspectlng headl: for slorin¡ ~ads on i~pection. Consider the foUowinger "). l e teet racks or trucks aher rernovaJ from guldelines for use of viscera b'UCks:

Be~ he8der carcassG: and for head workup. . For eas~ of cleaninl. vl5cera u-uca:: .~ c:..R:8... . (1.8 m) . Wh~n a down hide puJler is used. should be conslructed of 51aintes5 «-= . tht head drop and head removal afea lalvanized steeJ.

e:a.::.n ~8der ~ 3 teet should ~ curbed and drained. . Viscera uucks should h8'\Ie anwastW¡g ,... alld (.S m) . A head wash cabinel should be inspection pan and a lower vi~

W8I of slaughler- provid~d. companme"!.WIg ~ I . When vlSCera trUcks are \!Sed. .BetW88n f»rUI 8 teet 14. Facilities lor HJde Removal ~paralely drained area shoutd be

~~ d ~ I (2.5 m) To limil contamination by hldes. . avaiJabJe .tor :,ashin¡ and sleriUzinab_.. I hid~ chute should be provided near the such equJpm.nt.

Pet-.n moYW'O 5 teet e . . To prevenl contamination oftop ta~ 8nd W¡chea polnl where hldes are relnov~ from products. !he washing factlll~es $hou1ddressing 18181 (1.7 m) ~c~. Conslder ~ foUow1n¡ be located al or ~u !he poinl whereinspecD's plal- guldellne~ when desl~lng and condemned prod cts a di h~tcwm. constnKuns these .aclllties: u re sc.-. e"'w

Aree lar Slerlizing 7 by 8 teet . 'T"'-- . from (he nuca. When plac.d wt1erevi*»r8 ~ ~. -- ~ #.1by-- J f~ c~ule shoulo have a hood or - $plash ~i¡ht contaminale .dibkticw1 ~ 2.5 m) ~-m-st.nsISlanl m.taJ wtth. -push- products. lhe nuck washins ara should

In door c1osely finin¡ a m~tal fnrrw have walls high enoulh 10 contain anyNoIe.-MIen ,... are inwIved ., horizont8J inclined $0 as 10 ~ self.closin¡. In order s lash6stata nwe$~". h .t8~ Is me..- to ~vacuale airborne contamlnants from p .

Ufed tram h ~nler ~.. r81. When ra. are hid- ~uch .~ ~curf dl " n ~ po '- odo - 18. Movine-Ton lns~(jm Tablft

invdwd ~ vertical dIStara ~Iurements. ~ ~ ~ ~ : . ~ .~" .~. '00 r r-.

.,. _tara - ~a$ured ~ ... ~ ot ... and hair$. a vent plpe should exlend In some estabtishm~nts. viscera ~raH kI h higheII pan of fIe loor. from lhe hood venlcaUy 10 a point plac~ on a moving-top table tor11. Dry Landin, Area above the roof. inspection. These tabJes bave speciaJ. Space needs 10 be provided considentions as foUows:

A dry Jandinl area 1.. ~noulh lO berween hide pulllns and carcass . The table should be or . ler1@th !halaccommodate stunned animaJs remov~d evisceration to permit cervical provtdes for eVisceration. inspecttOlLfrom the stunnq pen shouJd be inspection priOI 10 viscera inspection. and vtsceh removal.

12 leet 3 IW1Ches

I

(3.7 m) 1

Vol. f\' ~o. 164 .';u~ust 2545038 ~Ionda~' 1997Federal Regisler 'ules and Rr~ulallon~.- - -- --- -- - ~ ~- ~- ~-- -=--=-..;;.-::-:;;::-

. A continuous cleanin@ and Consíder thE' follo\\ln8 p:J\":SIOn5 tha! ~ocatf'd adjacE'nt to the ín5Pf'Clor; \'.In¡.

sanilízing sySlem should be available for must be met \\'hen desi@ntn@ IheSf artaIh~ table. sta.liOn5. " . . F or mf'chaniz~ optral'ons. ., I:!¡~'. To pr-v-nl contaminalion of An ln5ptcllon sIal Ion cons'slln~ of I h ad h~ ~ . r " <:omro S\\'IIC ~acenl tO eacpr~ \Kl c and t L.- Cu rroundinc arta lhe ~ f'f't (1.5 m) of unobstructed I tne spacE' . .

~ ~ J~ ~ e - f h L- d . Impe<llon SlallOn.viscera impE"clion tabl~ should ha\~ a or. ~ac ,~a" or carcass tn~peclor . . . "d' nd lhe lable 10 pre\"~nl \\"alff WMn vlsc~ra tabl~s are U~f'd. thprf' Facillll" to posltlon tall~' shE'et~ O!f ramdu i ~! acro.c lhe naor 10 OIMr musI be 8 f~~1 12.5 m) for each \"í~c~ra oth~r recordin@ d~vic". 5uch a~ digítalrom ra runa - . L.- . d f L.- nd ( 1 .- t:.SDf I L.- In5pt<lor on IJIC tn5pE"Clor 5 51 e O I/~ counlers a aci ilíes lO comain ~

ar~as o ,~ room.. .. . table nHm lO be providtd condf'mned brands. To pr~venl conlam,natlon of . A minimum of 50 fool candTés of .' '.

carcas5e5, Ih~ (001 plal(ar~. han,d\\'a5h shado\\..(rH lirhltn@ at tM inspectíon Ra,JIs) (or. hoJd,.ng ret~lntdsinks. hand 1001 disln(~cl'on unJI surfaces o( Ihe head. \iscpra. and carcas~s (or final dJ~P05ttlon alo~(sl~riltz~r). bool washing cabl~l. and carca5S" \\ilh plalforms and handwash ~inks -;- C'boot slorag~ lockpr shouJd be local~d . A han~'a~h ~ink (olMr lhan one prpv~nt possibl~ cross conlaminalionaJoncsid~ 1M loading ~nd o( Ihe lablp \vhich is hand operatpd). furni~h~d \\ilh Ihe relain rail muSI be long enough lO19. USDA Post-mon~mJn.s~Uon 5oap, loweJs. a~ hol and ct;JJd wal~r: pr~v~nl carcass~5 (rom louchingS,.Uon .nd Re,ain ~/J . and local~ adjacem 101M Inspector s 20:C.a}.-es Slwrn and'" ..-

Chwork ar~a. . .' r:' uoa~.." o,SpeciaJ (aciJitles are n~~~d for USDA . for ~ach h~ad and viscera ins~lor CUJd~J1MS. ,~ DlS'anc~ lor Ralls and

po$l-morlem ins~lion far cauJ~. on callJ~ sJaughl~r lines a sleriJiz~r Orber FaclJlh~s

TABLE 4.-GUIOElINES FOR OISTANCES IN CALF, SHEEP, ANO GoAT SLAUGHTERING ESTABlISHMENTS- -

Verticaldistancellem Horizontal dis1ance

2 lee1 (.6 m)6 1... '1.8 m)

BleedrIg rail Ior caMS (Óstance Irom top 01 rai k) ~ 11 leel (3.3 m) G 8P11iC8ton d shaQIe ~ shaOI8d kIOI-2 feet I

m.. (.8 m»)~oW ,. I ~ Iheep or pis are slaughler8d- 8 teet-11 lHt (2.7 m-3.. m) Oresútg r8i (troIIey 1ength-1 1001 (.3 m» 8 leet 6 ~ (2.6 m) Cod8f rals, cal carca (~ ~1 i0oi (.3 8 teet 8 WIdIes (2.8 m) m»).

~r ralll, IheeP or goet carcasses (Irolley ~1 7 feet 8 ~ leet 6 W¡ches (2.3 m-I0OI (.3 m». 2.8 m).

MoYing eQ~ ,., Verbl 01 ral k) edg8 d Yi8C8f8 ¡,-~~uó)Ij stand ~ d rallrom ~ d eYilceration lo ~ whef8 ",-"".-,--""""..."""",...""",.,.,.", - QfQS8 inspeC'tion Is complet8d. -

-- - --No8.-When ra" .re WwoIY8d WI horizonte' cfistence meas~. !he distence . measUfed Irom Ihe cenI8f of .. ralo When raíls are In.

wdV8d ., verbl dstance nwH& ¡i¡. fIe dis18nce . measured trom !he 8op of .. rail 10 !he highest pe" 01 the Ik)or.

T ABLE 5.-GUIDEUNES FOR OlS-T ANCES IN HOG SLAUGHTERING Es-T ABUSHMENTS-COntinued

Venical dis.ta~118m

9 'eet (2.7m).

10 teet (3 m)

.. Dehairin¡ machin~ Jocated within. cur~ .re. havin¡ noncJoggingdrainaae outl~l... Clmbrelling tabJe... Singein¡ operations.

23. Ra/l ArTangemenrs lor HOBsDIe lollowing chan gives guidance lar Dista~ Irom raI to bottom

recommended distances lar rails and or inspectO'I ~ .,., var.other lacilltles lor ha¡ slaughter ~ 8OOC ~tlom-.operations. Ralls In cociera Ior hog ~r.

C8S5a -- heads rW'nOvedT ABlE 5 -GUIDElINES FOR OlS- (1 toot (.3 m». R.1Is lo codera fOf Qrcasaes

TANCES IN Hoc: SLAUGHTERING Es. ~ he8ds Iftadwd (1 8OOCT ABlISHMENTS (3 m».

Verlca! 01 drasing ,.. ~ varoIo&a_toot ~tlOrnI$ ~

~ of piI~, Heacls ~~ ~ d. 8ttached.Note.-When ,.. .,. ~ ~ vertical

dlS1ance meUUferrlenb. h dislance is mUI-ured Ir~ the k)p of h raa kI the higheS1 pan01 ~ loor.

24. Scaldi,."

To avold contamination or thecarc85S. 8 scald!nr tank Is used toremove h81r and other contaminants.

Hop-AddltionaJ facilities Guldrlines

In additlon to thr general guldrlinesIn sectlons I through 8. the followingguideli~ epply to those establishmentswt sleughter hogs. Consider theseadditional guldeli~ when building ormodilyi"l an establishment lhatslaughters hopo21. lJ\/e$tock Pens. To prr~nt hogs from overheatl"l.pens lor hogs should have elther a rooffor shelter or a shower system to keep!he animals cool in weather with

-trmperetures areater than.1~(21 ~-

22. LocatJon ol CertaJn ~ratJons. To prrvent contamJnatlon. thefollowlns equiprnent and operatlonsshouJd be loceted in an area or areas EX1ension or bIe~ng raíl to5eparate from the carcass dressing area. Iop 01 5C8lding vetexcept for the o~nings lor eccess and Dre'sing rala' passace al carcasses:

.. Haistlne srfckJna and bJ~lnG Gambrels (suspending caro~-e' ."D' ."D' C8$S8S ~ ftoor (1 kJot (.3

.. Scaldq val. m».

- ~ lar-=-

3Ieed;-~ ,.. ~ lIdIe(a pia... 10 teeI 6tormo ir.:t'les (3.2

m).9 tMl (2.7

m).11 feet (3.3

m).10 feet (3 m).

-15039Rule~ and REgulation..\1onday. Au@u5t 25. 1997F,? No 164f t'dt'ral Regi~lt'r Yfl~

Velbl I Horizontaldistance I distanceItems

! 18 teet

! (5.5 m)11' 12 leel 6

inchesI (3.8 m)

. 12 leet 6'

l inctIeS

(3.8 m)

1 8 leet e

.ndIe$

~2.6 m)

Con~ider the follo"'ir.g when In~tallln~a !.calding tan k. A mechanical exhaust tan aboVE; thE;Malding tank will di!.perse !.tf:am

25. 5having. 5ingt'Jng. and Carca5~

Washing. A shaving rail (thro\v-out rail)should be provided prior tO thf: headdropping operatlon. SO that uncleanhog~ can be removed from thf: dre5!.mf

line for cleaning.. lf asinger is used tO remove hair.it should have an automatic C:.lt off andstarter switch to prevent the carca~from burnitíg when the chain stops;. If a polisher is used. \vater spray!.ro clean the caJcass of hair should be

provided.. To Jemove hair fJom the hidewhich was missed by the $calder anddehairing pJocess. a carcass washeJshould be 1ocated at a poinr afteJcompletjon of shaving operalÍons andbefore !he head droppers stalÍon.

26. lnspecdon FacilitiesSpecial faci1jlÍes are needed for USDA

post-mortero inspeclÍon for swine.Consíder the following guidelines whendesigning rhese sralÍons: " :-- .. An ins~tion stalÍon consisting of Bleedlng rall ,.

5 feet (1.5 m) of unobstruct~ri line !.pace D .for each head or caJcass inspe'- tor must re$$lng rails (vol-

. ley leng#\.-1be prOVlded. 1001 3 inches (4. When visceJa tab1es are used. rhere m». .

musr be 8 feet (2.5 m) for each visceJa CooIer rails (trolleyinspector on the inspectorS side of the Ienglh-1 loor 3table needs to be pJovided. inches (.4 m)}. A minimum of 50 foot candles of CooIer rails tor car-shadow-ffft lighti"B at the inspeclÍon casses in Quer-surfaces of the head. víscera. and li tel$~t 'carcass must be provided. ~ o drop-otls. to I

.. hne of tia" hoistsIA handwash smk (other than one Clearante between

which is hand operated). furnished with walls posts eICsoap. rowe1s. and hot and cold wateJ. and ~djoin¡r;g .

must be provided adjacent to me rails in slaughlerinSpectors work afea. rooms and coa!-. For each head inspector on swine el$.51aughter 1ina. a steríliur musr be CuItI of bleedW1glocated adjaCent to the inspt: ctors work afea ~ pritdlare8 plale$.

I. . ., . - Dry lending area(minim~).

~.!o~~!c:::::;~;~N;tfj - " thE' carca!.!. In!.pE'ctlon !.tation tO rf'cadii:- ano con!.tr;,¡c¡t-c\ !.laughter íaciiitif:~

-'JE'W thE' back of the <arca~. 1hls chapter provide!. fouiceline!. for

. F acilitie!. tO position tally sheets or facilitie!. for poultry !.Iaugh(er

olher rE'cording devices. such as di@ital establi!.hments for you to consider in

counter!. and facili(ies (O contaín USOA building or modtfying your !.laughtE'r

condemnE'd brands mu!.t be províded. facílities. If you slaughter smal! animal~

E' Add'.. naJ F 1'.1 s such as rabbits or mígratory fO\\1 unde:quJne~-. J JO aCI J e voluntarv ínspectíon. u~ this chapter

In addítion to the general guídelines for guidánce. See Chapters 1 through 8In .sect!ons l throug~ 8. an~ the . for @eneral ínlormatíon ,,'hich apptlE's 10

guldE'lmes lor carne In sectlons9-t9. 11 all official meat and poultryyou plan tO slaughter equJnes. !.uch as establishmentshorses. mules:donkeys and ponies. (he .following are aóditional guidelines 1 HaldJng 5hE'ds ar Coopswhen buildingor modlfying equine When buildíng holding ~heds or ,

slaughter fact.litje$. caops far pouluy. consider the .~

27 E . 51 h F n.. followjng guidelines:quJnE' Bug ler BC JlJes . A minimum of 30 foot candles of. The facilitie$ for equine slaughter lightjr.g must be provided to facllita(e

establishments are e~entlally the ~ame ante-mortem inspection.as those for slaughtering cattle. . The holding shed!. should beExceptions include the following raíl weather tight.heights and clearances.

2 DocL#" R . nd H . L. . ~ ,ar eceivJn& a ar18Jn& J\'E'

TABLE 6.-GUIDElINES FOR 015- Paultry -.

TANCES IN EOUINE SLAUGHTERING Consjder the (ollowing gujdeUnes toESTABlISHMENTS prevent dust. feathef$. and other

obnoxlous substances from enteringafeas where edible products are being

I ,~ prepared. handled. or stored:- .~ . The Uve hanging dock needs tO be

r physjcally separated from tMse afeas.The separation should be accomplishedby full height impervious walls withself-closing impervious doors. andopenings Umited to that necessary forpoultry conveyor systems.3. Slaughrer Ares

Consider the following guideli~ (orthe slaughter area to minimize risk of

17 leel contamjnatjon to products:(5.2 m) . The slaughter area (including

3 leet stunning. bleeding. picking. scalding.I (.9 m) and eviscerating operations) should be

separated (rom those afeas of theestablishment where edlble products areprepared or stored to minimize the risk

I of contamination.6 Ieet (1.8 . The blood in (he slaughtering area.

m) especially the stunning and bleeding7 by B Ieet afea. should be contained in as small an

For mechanJzed operaúc:>m. a lrnt - IJ___f~;-:- (2.1 by afea as possible. .conb'Ol switch must be I:>rovJde~ I 2.5 m) 4. USDA p~l-Manem lnspectianadjacent to each inspectlon ~tatJon. . .' .--~-~ ,-- -I.""h'er Unes r~uirinQ .. Note.-When raMs are ~ fttW)nzontal Stauon ~ -.

_: ~nr'-"- ~Ia"a"'-. ~ '--:: ~'~l8rad f has -meesuremenbo~~-=.meu rI;:.-- A_. '_..r E~~XO-"" WC -

thrH or more inspectoB. an or.t e ured trom the center d"'" raM. When r81s are. JI~r~..e IVyr ~J~.~I'~ VI t'"':".-ITJUI'~I"one-.oo twO-inspector configuratlons involved WI vertical distara measurements. Jnspectlon: Traditjonallnspectlon. thewhere the establishment installs a lhe di$tance is measUfed "om ttIe 'OP 01 ttIe StreamUned lnspectjon System. memlrror. speci81 facilities are needed. At raíl 10 h highest part ~t h ft(M)f. New Une Speed lnspection System. andthe carcass impectiOn station one glass Chapter 10 the New Turkey lnspection System.or plastic. distortion.free mirror. at least Each of the systems has mandatoryfive by S leet (1.5 by 1.5 m). must be POULTRY SLAUGHTER requirements to minimize the risk ofmounted at the carcass jnspection EST ABUSHMENTS contamination to products and tostafion. The miJTOr should be rnounted Although the nesh of healthy living pro~te efficient inspection. However.far enough away from the venial axjs P'->ultry is practically ~terile. when (he with the exception of the Ji8hti~o( the movinl line tO aUow the carcass bird is killed many factors can requirements. there are no facilitiestO be tumed. but not oyer 3 fHt (90 cm) contribute to contarnination of the guideJines for these post-monemaway. to allow any inspector standing at carcass including improperly designed systems.

F~d~ral R~gi51~r í Y:J>1. 62. 7\'0. 164 \1onda~.. .~upuSt 25. 199;45040 Rule~ and RfgulatiOn~

5. FacjJjry Gujdeljnes far Paulrf)'Jnspecrjan 5rarjans

Nole: There are no facililY guidelinesfor Tradilionalln5~ction Syslemfaciiltjn excepl for lighting

TABLE 7.-FACILITY GUIDELlNES FOA POULTAY INSPECTION STATIQNS

SIS NELS NTtF acility

x x x

x x x

x xx

xxx x

The conveyor line should be level lar !he entire length 01 the Inspectíon s~tion : : The vel1ical distance Irom Ihe bottom 01 the shackles lO the lop ollhe ad!uslable In$pectlon platform.

wtlen ir is sel in its lowest position. Should be a mintmum 01 60 incheS (150 cm) There should be a mnimum 01 e leer (2.5 m) 01 space along Ihe conveyor line lor one Inspecti~n

slation and 16 leel (4.9 m) for two ínspeCtion s~tions ",.,.""""..,.,., ;

There ~d be a mnimum 0142 lee! (12.8 m) 01 space aiong lhe conveyor line lor Ihree inspectiC?"stations , ¡

There Should be a ~um al 6 leel (1.8 m) 01 space along !he conveyor line lar the establishmentempk>yee presenling !he birdS """.".' '...' '...".." ""..' , ",..,..", ""."""..."."",.",..", !

There 5hould be a mínimum of 4 leer (1.2 m) 01 space tor inspector and a mínimum of 4 teet (1.2 tn)01 space Ior !he eslablishment helper along !he conveyor Iine._' '."'..'.'...' ""'.".'.""...'."""' !

There stlollld be selectors or '"kick-outs" with birds on shackles with 12 i'lCh (30 cm) centers (two W:t-Spdon stations on IN) , ""'.'."."'.'..'.'..'."".'.".'..".."'.""' "'.'.'.' !

~~~iOn ~.:::: 'me ;'~.~~~~.~'..:~~~ ..~~~...~:..~~. ~~..~. ..~.~...i~~..~~.~...~!... ~.~.~~~~A distortion-tree mlrror shOUId be k'Coated at each npection station wtIich is: at 3 .. (.8 )wide and 2 feet (.6 m) high; adjus~bIe belween 5 Wlches (12.5 cm) 8nó 15 inches (38 cm) behiIhe shackles; p<-sitioned in relalion to 1he inspectiOn piatlorm so I\8t I¡e inspector is positioned op-posiIe it 8 to 12 inches (20.3 cm to 30.5 cm) from .. downstream edge: installed so thal g~be,. do no! enend in tront of the inspeclion mirror; and iluminated by a light which is posit~dabOve and s~ghtty ., fron! of ,. mirror to faci~tate the HluminatiOn 01 !he bird and mirror sur1ace I

There should be a stip-resistant inspection piatloml wít\ a 42 ~ (105 cm) high rail on Ihe ba~side and ~ 1ñ lnCh (4 cm) foot bumpers on bo~ lides and tront J

Ther. should be an inspecIion piatloml wi~ a minmum length of 4 teet (12 m) and mínimum widJhof 2 fMt (.6 m) " '.' '..'.".'.""'."'.""...' "" , I

There sho\Ild be an adjustabfe inspectÍOf1 piatlorm fhat easily and rapidly adjusts a mínimum of 11-inches (35 cm) vertics/ly ~ standing ",."",.."", ",.."""".,. !

A trougl¡ or ohr facilities extending beneath the conveyor where processing operations are s'. duded trom carcass opening lo trirnming should be provided wtlCh is wide enough to prevent . .

mings, drippings. and other debris trom accumulation on ,. !loor or piatlorm: and has eno .

A.,. ~ A =~~:oo-:..:=-~;::-:.:: ;:~r~..~~~~..:~~.,~.I.~..~..~.:.~..~.~. ~

OnIine hand rinsing tacilitie$ ~ conmuous f1ow water ~asy read'l Should be provided "J,ead'l inspector and estaNishment Mtper :1

Receptacles Ior condefMed C8rcssses and paf1s should be provided at each inspection sta~ IHang.~ racks shouId be provided and Iocated within easy reach tor f:s1ablisnment helpers. I

x

x

x

xx x

x

x

x x

x x

xx x

xx

xx

x

x

x xxxxx

xx

xx

6. FadJJty G'uJdeUnes 1« PouJuyReJnspE'C1Jon Sfations

Note: Then are no SUldelines for1 radJtional lnspection System facilitiesexcepl for lJahUn&.

TABlE 8.-FAClllTY GUIDElINES FOR POUlTRY REIN~I:EC:rIQNS"JATIONS~ - -- .~-~--~~ ~._'"

Pr~ andpos~,.in~stati~

R~ S1ationS

FaolityNELS NT1

515

There shouId be . nM~ of 6 leer (1.8 m) 01 space .Iong !he conveyor line lOf rhe eS1abIishmepreser8f """"."""""""'"

There shouId be . nM~ of 3 teet (.9 m) of $pace .Iong each a.1veyor line and tor SIS an

eadl ~ ,

ntx.,

x x

45041\'01 62. Nc 164 ~1onda~' Au@ust 2:', 199; RuiE'~- and RE'gulation~F edrral Hrgi51rr

515

x

xx

xxx

x

xxx

xxx

)C

~

)C

-- --- --~--~- --~~A sable 101 relns~ctlng sample blfOS Sl'Iould be provided which is al leas! 2 leet 1.5 m) wide. 2 1_1

1.6 m) óeep. and 3 leet 1.9 m) ~gh: rEadily citanaDle; Ind draíneblt """..""'.""""""""""""

A sable tor reÍn5pecting lampie bWd$ Sl'Ioutcl be prOVloed wtMctI iS al leasl 3 1ee11.9 m) wide and: 2IHII.5 mI deep: readily cleanable: 8nd drllnable """"""""""""""'"

A $pace whiCh iS level and protected trom al! Iratlc and oYertlead obslruc1ions s~ be provlded .The venal dislance frcm 1he t'::;::T1 01 !he shackles to IIoor needs D be I minimum 01 45 incheS

(120 cm) should be providecl ,.",.,.."."".",.""",.."""""",.""""" A minim~ of 200-1001 cardes Of Sheoow.lree lightlng with a mirWn~ CAl of 85 al the lable sur-

face. which can be mel by delu)e cool whlte fluorescenllighling. mUS1 be provided A separale dipboercl holder for tIokjing!he recording Sheel5 sho~ be proyided iHandwash 5it*$ within eaIX-I«e$$ 01 al! persons ".NOrking al 1M station Should be providec1 I

Hang-back rlcks s~ be prOYiCled which are wittMn elsy reech Of l. persorw working at !he 118-101. 1m óesigned lo hoId 10 carcas5eS """'."'..."'..""..""...""'."'-".""'.'",.,."""""""""",.."".,.,." ¡ x xx

7. Evi,sc~radon and Reproce5,sing Area5

The evi$Ceration afea ~hould bearTanged to facilitate efficient s:¡nitaryoperations and inspection. (01' c ider thefollowing guideline$ when de5 ningthese areas:

. Production II~s should have. ip pansinstalled benrath thrm. WMn thesl tlnn anlocalrd abow arras such as W8lk~'avs.uuc~w.ys. work staUons. .nd ~ui; m~nl 10~nl water. pouJuy producU. Coi .tny ochermatrrial from f.lllnl on thr produc ;on .rrasbrlow.

. An area should be provided rol areprocesslnl station for me rrcondlr¡Oninl orrrülnrd prod\KtS includilll renX)V8 01ConIamiNtion.

l. bwdJbW 0lI.lIn poultry establlshm~nts. th~ faCllltirs ror

handltns InfOdlblr oRal should be d~I@nI'd to8Ccommod8te lhe slz~ ol thr poulu-.' beinlhandlrd and to prevrnt Ihr conwn.n8tion orrdlble products. Conslder me follo"1"1luldellnrS whrn desianin8 thrse arcas:. The facilities. whethrr uoulhs or

~ise. 5hould be 18IIe rnough I:J .lIowclean a~ ord~ly rrmoval or ~ible onald~ ~&na. wSthout . pije up andwtthout ~ cr .,taminatlon of ~jble

products.. The _Irr fall ror ~mI-dry pouluy 00a!syste~ f« YOU"I chid~ns should ~from 34 to J6 irw:hes (86 to 90 cm) in hei8h1.bove the St8ndt,. surl8Ce and be posltjo~

-7 to 10 trx:hes flt..e-a.- ~~cally fromthe vmkall!ne or the $hackle. The _ter r811 f« semI-dry pouluy oRalsyste~ 1« lurkrY5 should ranpe from 34 to36 lrw:hrJ ,.-6 lO 90 cm) In heliht abov~ ~swldJr1l surface and be posjUo~ 13 10 15Inches (33 to 38 cm) horizontally from \hevrnial line ol me shack1e.. The r1OCM' fUn~ should be dJstincl. withvrnjal llda Inslde me postlupponinl mewater nll la minJmum ol 6 Inches « 15 cmJs luaeslrd lo prrvenl workm fftt frombei,. In me ¡uner). Guners shouJd allO bewtde enouah lo alch a1l materia) dropp~from &he 1:8rC8S$.

. Splash prOIKIO~ should be install.d 11111 poinC5 81~ 1M ~efllionlinr wheresplashinl of employees milht occur.

. Pipes for conwyina orrll should beconstructed to pemút d8jly cleanina andposilion.d SO that sanltltion wlll not be 1problem. i.e.. no pipes lyifII on 1M n~ orbottom or 1 lutter.

. Side wllls or hoppers should be pltched10 8S$ure thlt material deposhed in \hehopper wlll sllde to \he polnt where the orr.1is beina mechaniC811y conwyed.

Chaperr 11

PLANT WASTE DISPOSAL

Conb"ol and dlsposal o( plant wastesar~ majar concrms "'~timum us~ andreduction o( wast~ are ~s~ntial goals o(Konomlc production in a1l plantS. Froma plant sanitation standpoint. ther~ areIWO vital concerns with waste disposal:(J) Plam wast~ con"i~ most o( thecontaminantS and disease-producingand product-spolling micToorganismsfrom the plant production processes: (2)plam wastes anract pestS such as l~ctSand rod~ntS.

J. OrganJc Waslr Disp?SaJ

When d~5posina of orBanic wasta sucn asfe8thers. vt5Cen. blood. and m&nUft. \hefollowina BUidelinn should be consider~:. Waste materiab 5houJd rd be a)1~to accumuJlte on 01 Mar \he ~rni5eJ.. Waste 5hould ~ di5~ of Without

mltina 1n5anlwy or objectionableconditlons.. Waste 5houJd be r~wd d.lly.

. Holdin¡ blns should be cle~ bef«e

reU$e Ind protpcted from insKt Ind rod~nthlrborale and infe5tllions.

2. Rubbish RrnK>V.1

Rubblsh. such as plpef to~b. canons.omc. wast~. and Ilbellnl mat~r1ab. canbeconw . 5anir.Uon probl~m. ~ roUowiJ18BUJdellne5 shouJd be foUo~ whenremovina Nbolsh:

. Suitable containers ,hould becon~nientJy located throuahoUt dx plantand empúed f~uently. .:-

. The ICcumulauon of Nbbish bIofOt'e lISremoval ~Id no( cause a ~.. Plant ~fuse should be re~ daily. ~~ ohen tf ~essary. 10 pre-. .nuisarKe.

Appendi.x B-Culdelina rOl'~"eloplnl PanlaJ Quality CAmIroIPrograma (PQC's)Guid~lines for Dev~loping P~JQuallty Control Programs Overvi~w

Quality control programs are ~semiaJto the proper functionJng of any m~at orpouluy processlng estabJish~t.Proc~ssors have found quality control isgood business beause It can reducecosts. control product unlformlty. andenswe that proper standards ..e beingmaintaiJ)ed Ihrol,lghoul the productloncycle. By Increaslng con~1s over rawingr~dients. processes. and odIervariables. effKllve quaJlty conb'OJ5yst~ms can ensure compJlance withcompany s~lficatlons and with lheguideJi~ and requirements or !heDepanment of Agriculture. AIthough in-planl ins~tors haw a n..le in th-!ov~rslghl of these prograrns. qualitycontrol Is a managemenl function andplant rnanasement should deowlop andimplernenl effectlve quaJlty control - ~

plaN s~1fic to their procea~~products.

There are rnany approaches plants canlak~ 10 enswe quaJity control. Someplants do not take any $~ia1 nw8$uresduring production. and char1@e5 aremad~ only on finished producto Som~p)ants incorporate pr~venttve me8$ures.such as product testing. durinlprocessing. and others w1d~nake aseria of specific actlons 10 ~ntmistakes and to ensure thal pOOuctsmeet consumer expectatlons. Whether

.F~dtfal RtgjSlff Vol 62. No. ]64 ..1,U~U!.1 25. 199;45042 r-.tonda'" Rules and Re@U¡atlon~

- - . - - - - -:---limited or comprehen~ive, a qualir~' A fE"" mode1 PQC prC'pT'm~ ~randard A rOltTanCE' 1.mir í~ IhE' tOI:l'. .

control s.."!tem should be in rhe wrl"en rfpre~entatIVf: of m.1ny product~ and allo\."able devialion from an establi~hecrecord ol 1M plaN. As experlence I~ proce~se~, art prestnted ~Io" standard. The limil aIlO\.\"! for IhE'

cained. Ihe record keeping ~y~lem may Ch t 2 C t ~ of PQC normal variabili.,.. which I~ inherent Ir.e . '. h .. ap rr . omponen..be improved by focuslns on 01 ~pot~ P any process.which are responsibJe lor lhe major r°l'amJ . T01erance limitS mar need 10 beproblem~. revi~ins ~pec ificalloN. or PQC pT~ralT1S 5h1?uld addre~~ tour conlinuou~ly adjusled 10 preventupgraoins Ihem 10 inc1ude ~en5ilivt afeas: (1) raw malerlal~ control: (2) prob1ems.Inlina devices. for exampJe. process co."trol: 13) re.cords control: and . Limils for cenain proce~sn ha\.e

Proper documemalion of pl~nl 14) correcllve!prev~nllve aCllun. ~e." e~lablished an~ ~~ed hisloricall~

aclivjtje$ wilJ become increaslngly l. R.w Matt'rial! Control by mduslry: t~ Ilmlts are reflectt'd Ir,im~nam in a HACCP inspeclion R . I I I ..- PQC programs previously apprO\.'ed byr- . aw materia s (or,lro mvo ves tllCC FSIS T~- I h .

fenvironmenl. Propt'r documenlallon of , d k ' f I h . IICC ID er.nce~ meel t e Intenl oanv in- lant process can save lime and recelv!ng an SIOC log o on y l. o~e Ihe require~ms in 318.4(d) and- p I i I r mi I k bv malerlaJs 1".1 conform 10 eslabll~hed 318.14Sld)(2)(li) and mav continue 10 bfo

money and resu I n ewe s a es. ~pecificalions. To ensure successful -

lhe e$lablnhment. The desree and conlrol 01 raw malerials. eslabli¡bments us~..complexlty 01 the re~ords depend on the ~hould consider lhe followlng: Estab1~hmentS ma'y elect 10 use

SCorw of lhe Processlna operalion: . T I L- d I - nt 01 lhese prevlously establlshed lolerancesr- .~. o ~Sln I~ eve opm~ a raw .

complelt'ness ollhe records IS aJso a maleria]s control procedure, plant! or d~velop tMir o.wn by 101lowtnS I~ereneclion 01 manaoemt'nt commitmenl ho Id l . I h f Ih l . Is t requlrement! oulllned in Ihe regulallonc s u 15 eac o e ma ena u~ o10 quaJity conuol. prodoce lhe ploducl. 3. Records

Plant or corporate managemenl . Once lhe lisl has been crealedsupporl is the key 10 a successlul quality eslablishment! should deveJop a . An Imponlm aspecI 01 quality control

conD'ol program. Plana pe~nneJ w11J receiVins inspection procedure. is process docum~r.tation. Adequa!e$ense a lack of commilmem to quality . The procedure may address ra'" records are aaenUa] 10 the system sif mana8emenl sup¡:K>n is not apparent. maleria]s speciflcalions, proper capacity to provide the ne:essa1. .

Good quality control managers do nol materiaJs handlifll, proper Slorase, and conuols. The records pr? ide ~ IS[O~

necessarily have to use complex, disposal of rIOrlConlonnins malerials. ollhe process and dOC\,menl hen lheexpensjve melhods 10 ensure conD'ol. . Malerials should be routinely process Is .workl"l and ,:,hen problem~E has ho lhal successfuJ monilored to ensure the y are meetinG are occurran¡. The use (.[ standardxperierICe s wn .~ sheets check.off f~ and otheresl8bllshment! function smoothly by the eslablished procedures. , 1' ds Is ' IIlhe basi slmp e recor lenera y more

payine clase allention to cs, 2. Process ConuoJ successful than a compJicated syslem.

documenting lhe process when it is Cha! nd hs 1 ..~thJ nd hen bJ Process conD'oJ P r ogr arns ensure t! a pap a reaay in use may ~

runnq SrrlOO y a w pro ems all Iba Is ' hoccur and makine necessary correction5 continuous conD'ol 01 panicular t rwcessary to uocumenl I e'ckJ ibl processes so lhat product slandards will system. The degree 01 record keepins

as qui y as poss ~. be nwl. Process control prograrns shou]d and the complex.ity ~ lhe records

Chaptel' 1, Introducfl~ meet lhe followin8 criteria: depend, in 1.,. pan. on the sc~ ,01. . Cod f F -.. al . The y should identi fy the Products the processing operation. In revlewlng

Title 9 o( the e o ruer ds ] ho Id 'd) nd or processes to be conuolled. recor . p anl management $ u .Resuladons al pa~~8.41( a t d . They shou]d identify the control . look 8t those aspects of production

381.14S(d) requ.ire la era [me8t ~rish lealures necess8ry lor product mosl Ilkely 10 cause problerns. This

pouJcry processlng p nt! o es 8 compliance. procedure also can be useful in

and maintain wrlll~~ records lor ea;ch . They shou]d esl8blish conuol determlni,. what critica] checks Medcritical check or crlucal conuoJ polnl l'mits 10 be incorporated into 8 qua]jty control8nd make the records 8v8ilable to FSIS l. Th. h ]d b] ' h -..

P ro g ram, I n request ey s ou esta IS procc-uures .

in5pecUon personne upo . lor meetine the estab]jshed limits. . COrrecl problerns as lhey occur.. Althou8h the rqulalory . They shou]d provjde monjloring Proper docunwntaUon 01 the processrequJrement lar FSIS 10 review and proc~dures lor ensuring tt..t procedures can saw Unw and money bec8use itapprove PQC PrOlranlS has been are followed. provi~..$ an establishment an

recinded, the rleW repulatory An imponam aspen 01 process opponunity to CmTect a prob1em beforerequirements in 318.4(d) Ind 381.14S(d) control is effective data collection and the flnished product has beenprovide Infonnalion 10 pl8nts about the anaJysis. Process control prosrams completed.necessary slep they must take lO meet should include sampling plans that .the new record keepi"S requirements in pennit reliable colJel:tion and ana1ysis 4. ColT«f1~venllw Action

a P8tho@en Re~ucllon and HACCP 01 data. After sampltng plans have been Co~ve action plans address theinspection enVIf~.~-~._~--tt~kJp-ed,-pruesslift1115 canbe-- ~ aCtitm~be taken when prob]ems. FSIS wilJ continue to provide establJshed. deve10p in a production process.ruidarICe to establishments to ensure . The limits established should be Correctlw .cUon plaN are essemialmat their Pani81 Quality Control (PQC) appropriate 10 ensure Ihat quality components and imponant indicalors ofprosrams for specifk products and standards wiU be meto the strength of quallty contn)1 progTams.processes are adequale 10 en5ure . The limlts established ~hould be The primary emphasls of the plaN

prodUCt compliance with regulalory appropriale 10 ~n5ure thal meet should be on correction/prevemion ofrequirements. The information in mis regulalory or labellJmits for the product problems In the prodUCtIOn process. Thedocument Is intended 10 be used as or process w11J be meto rype of plan used In a panicular qualitysuJdarICe malerial and is based on FSJS' . Variation in malerials, methods, conD'ol Prosram wilJ be detennlned by

experierICe and historial perspectJw processes, and products requires the the establlshnwnt and the processesreViewi"S and approVins PQC programs. ~ninl of a 10lerarICe rOl each quaJiry conducted at the planto Generally,

",

450-13Au@ust 25. -199i Rul,-,~ and Re@ulations", Vo 62. No. 164 MvndayFt'dt'ral Rt'@js,er:.--;;- - - - - - - - - ~ ~- - - - -=-

correcti"e action plans 5hould ínclude batch. If an in@rtdl.nr iS lound to bt pump of 10 ~rcent 1he a'er;)~e o: a:.tM f01l0wins feature$: m(K¡re than 0.5 percent ~bo"e or bel,,\\ ~ubl0t5 will meft the tar@tt pump l! é:r,:.

. Ttwy should provide for the the \\'tight stattd oro the formula. thE' sublo( or t~ avtra,. 01 ch. sublot5id~ntifica(ion of problems or d~víations follO\vins \\111 rt5ult: (1) th~ problem tXctt'd$ toleranc~5, all produc( \vi1l b,:in proc~s~n. \\ill ~ tvaluat~ and Ihe appropriate r~tained and a1l0w~d to drain unlillht. Ttwy ~hould provide for lhe coneclive action laken: (2) tach largel pump has betn reac~d.idpnlification of the c..u5e5 01 problems in@r~dient of ~v~ry batch \"i.i be .. Documpntation-AII @rHn. Ttwy should speclfy th. corr~ctlve chfck.d until five con~cutiv. batches \"tight~. fini~hed product w.i@h!$. anc~1~p5 to be initiat~d and th~ crit.ria for arr found to ~ in compliance. co"ectivt actions, if n~~d.d, will ~d.terminins how noncompliant .. Documenlation-All formulation record.d in tht finis~ product lagproducts should be handl~~. ChKk rt5ult$ and corrKtiv~ actioN. if book.

. Th~ plaN ~ho:uld provlde Chal ~~, \\il] ~ recordr:. on th~ NOIt: Moo.I liso can bt u~ InconKtiveJpr~v~ntlve m~a5ur~s ~e formu]alion loS. d~v~loplna th~ rollowinl PQC pr am5impl~m~nl~d alter a d~termmatlon Ihal .. Scale accurac': control, 08fno safety hazard5 ~xlst. ... Scal~ chKk5-A11 ~cale5 P~rcent ~abelins Control

. Ttw plans ~houJd provid~ for ",. - as~ocial~ with th~ pumpins op~ratlon ~ aler-mlsted/Jce-glaz~ Meat anddocumental ion of th~ corrKlive and \vi11 ~ verifl.d for accuracy befor~ Po.ultry Product,$pr~ventlv~ m~asures taken. operations begin. Scal~ accuracy will be AddJtion of SolulJon to Raw/Cook.dModels check~d agalnst a known w~ight, ]f a Meat and Poultry ~roduc!$ (Injrc(lo:-,

. sc.le 15 found to ~ inaccura(e. It wi11 Massalin¡. Tumblln¡. 8astl~.The fo11owing mod~ls a.r~ Jnlend~ 10 nOI ~ u~~ until it has betn calibral~d. Marination, and Tendtrtzatlon)

~ ~ as g~~ral guld~llnes to ... Docum~nta'¡".,-A11 scale ch~ck Fat andJor add~ water for Raw Productdev~lopen of quallty control programs resul!$ and corrKtiv~ actio:15. if ModeJ Z.. Preparation of a PQC PrO@ramThry are not tntend~ tf ~ 1~~~le~ 11 requir~. wlll ~ rKorded on th~ Kale for Fat-Content.per.Servinll:a~lin¡ forQC programsQCor a comPbe et J"S ~'e o a maintenance record. M~at and Non-M~at Prod\K'Ú.rotational prosrarns u o er afranwwork and one approach to QC Lonir¡g Scale$/M~t~nprosram d~veJopment. Jn actual QC . A 101 wlll be defin.d as one shift's . Eslablish verlfication proc~ures toprograms. details rega~dinl tests. action productlon: a sublot as approxirnately ensure that aU scales/nwters uHd in thecrlteria. correctJve actJOn5. and 500 pounds of producto formulalion and ana]ytical testing of 1Mresponslbl~ personnel wouJd reflKt the product are accurate. The procedurespeclflc process and esta~~lshment Add~ Solutions should Include checks alainst 8circumstances. Any specaflcatlons or . Green weight del~rmination-Each standard weilht or nwaswement.limits clt~ are onJy examp'es and do sublot \\1" be identifi.d with a unique Lo.not establish « imply Agency cod~ representAn¡ date and time of day tun¡standards. (he sublot is ~inl produced. . Define lot and sublot.Model l-Preparation of a PQC Program .. The sublot wilJ ~ wei¡hed ~fore . . EstabJish a slandardlzed proc~ur~f, &he Add't' of 10-Percent Solution pumpinl. for Jdentlfyln¡ the lot throushout tM«Poul 1 Ion .. The Identifyln¡ code and weight process.10 ay will be written on atas. whlch will ~Raw MalerlaJ Conuo) anached to tM combo bin containln¡ Formulation. Pouluy-Chicken breasts will ~ the sublot. . . Establlsh a proc~ure to verify therK~iv~ frozen. examined for condition, . Pumpinl-Ev~ry 30 minutes. 10 formulation of each lot/sublot Inand Imm~lately plac.d in the rKeiving turkey breast5 wilJ ~ selKt.d from a compliance with t~ approv~ la~1dock frftzer. (Specifications to be ser by sublol ~fore it Is pumped. The 10 formulation.bl'-"-- t ) turkey breast5 wilJ ~ weighed. then . Eslabllsh tolerantes for non-esta Dlu.~n. o-' d . -..l'. Dry i~ients-Upon receipt. the ~ throuSh the pumptns machi~. re~u .cte lngrc:uJ~n.ts.dIy insredlent5 wiU ~ vi5uaUy The turkey breas!$ wlll be a11owed to No in¡redlent an the formulationirl5pKt~ f« acc~planc~ and drain for 5 minutes. then weished asain. should ~ substituted for another.irnmedlalely plac.d In the dIy slora@~ .. Tolerances-Each pump check Fat content of the meat ponían (¡roundWaft~. (S~ifiCdtiOns to be set by wi11 not be more than 0.5 percent o'oIer beef sround pork. or products with aestablishment,) thr tar,~t pump of 10 percent. If ~ pump decJar.d fat limit on the la~l). CorrKtive action-lf eilher the check 15 found to exceed th~ tolerance. . Est8bllsh 8 slatisticaUy soundpouluy or !he dry ingr~i~nt5 15 found a11 product back the last pump check ~mplin¡ procedwe for ~ach lot/sublotto ~ unacceptable. It will be tagg~ wlll be retain~ and aJ1owed to drain of me meat ponion,im~iately aM .Quality ~~ntr~~!l1 be untl1 it reaches th~ tar~' pump. In . ldentify the analytical methodnotified. QC wIJJ evaluate and initiate adaitiOn.tM pumpinloperations wil~ used. such as an AOAC ~thod. Wei¡ht~appropriat~ product disposition. be stopped. evaluat~d by a QC Control (serving and component),. Docunwntation-A11 crltical ch~cks technlcian. and not aUowed to stan . Eslablish a $tatisticaJJy soundand conKtive actions will be record~d until th~ probl~m ~as bftn corrKted. samplln¡ procedwe to ensure !hat ~achon &he receivin¡ lo¡. .. Documentation-All pump ChKks ponlon and component of the product

C 1 and co"ective action5. if n~ed. will be within a lotisublot is checked asainstProcess ontro documenl.d in t~ pumping lOS book. tM label transmined.. Formulation control. . Fínish~ weílht d~t~rmination- . Raw weilhts-The w~ilht is

.. Formulation control-A pumpí~ Aft~r a $ublot has ~en pumped. a final chKked on all ponions arMj component5solution wi11 ~ formuJat.d accordíng to weilht will ~ obtained and ~or~ on on finished raw and cc»ked products,¡he label formuJation. One ínfJ'~lent of Ihe pumplng taso . Cooked wei¡hu-Cc»ked wejlhuthe solution wi1l ~ w~lg~ by a .. Tolerances-No sublol will ~ are checked and compared with lheoualtrv control t«hnJcian for each more lhan 1.2 percent abow !he laJ'set ponJon siu Slated on !he D'ansminaJ

45044 Fed~ral Re,islrr Vol. 62. :...'0. 164 \1onda Au~ust 25 997 Ru:es and Rt'pU~."Itlon~- - - =--- -- ~--- - =;:---and on th~ Child Nutrition (Ci\41IabE'l. . kientify Ihe lar@H proce~~in, limt Sampiln@ Proc~durt~ for PER,EA.o\W~ighl5 a1.\o are check~d for prfcooked \\.hich I~ Ihe lime Ihe product I~ .. .compo~nl5 of products a~ain$t subject~ to the lar@el. Inltlally. ~.ach lot ~.hould ~ heldInformation on the label trammittal . Establlsh procedure~ for mOnltorin~ and t~S(~d unul compllanc~ has ~~n

. Th~ sampljng plans and tolerances proc~ssin@ tfmperatures and times e~tablish~d. Onc~ compliance has bef'nshould be basfd on @fnerally r~cO@niz~d C l' d F . C l E'~rablish~d in thr~~ consecutive lotsstatistical proce55 control methods and 00 I"@ In reezln@ ontro s ~ampling mar be r~duc~d. SamplinFshouJd ~Nur~ that the process Is in . Identify the coolin@ and fr~~zin~ frf'quency should begin with 3t least onf

control and that applicable produCt or tfmperature~ for the finished producto sampl~ per rnonth until compliance ha~lab~1 limáIs are being m~t. . ld~ntlfy the amount of time thE' been E'~tablish~d. When thrH. Each CN product should hlve il5 coolin@ and freE'zing proces! \\'ill cake to comecutive sampl~s are in compliancE'.

own 101 average~ - rfach ~stablishf'd tfmperatur~s the ffequency ma~ b! f~duced to oneBanef and Breading (it appliclble) Micfobiological sample every thrre months.. Establish I pfocedure to verlly (Nt . II the cooling¡freezing PfOC~S! . Anal}1lcal Standard Limil5

the baltel/br~ading Ipplicatjon does not (~taning from the time heat is applied Finely Texrured uan Produclexc~ regulatory limil5. label urnil the product is .(1 degrees F .l°f . .declarations. or product standlrds. The less) exceeds 30 minut~so a, - IndIvIdua/;monUoring procedure should idenljfy microbiologicll !ampling pfocedure Fat-Maxlmum 30%the rollowjn¡: should be developed. The lollowlng - Pfotein-Minimum 13%.. pre-battef/bfeading applicalion samplin8 pfocedUftS Ind limjt5 ha,,'e ~ A .We.i,ht. bren used in PQC pf"grams in !he pasto 1oce.ss ~rafe.

sample slze and cunent fegulations pefmjt their Flt-Maxlmum 30%.. sample frrquency continu~ use. Protrln-Mjnimum 14%.0. post-baner/breadins application .. Usin¡ I stalistlcaJly based PER 5

wel8hl . samplin¡ plan. select fWO sampJes per 2. G'. Post-batter/breadjn¡ welght should lot rrom the raw material and finlshed EAA 33~

be determiMd at !he end of the od . , .I d nd &._1 pr uCts. FJn~ly T~xtured &tr. Lean SImIlarapp Icatton proce Ufe I ~Iore .. T~st samples lor total plat~ count. Ptoductsfunher processln8. Note: Mod~J also can collforms. Eo coli.and C. Perfringens.be used in d~velopj"B !he rollowjng .. Dernonstrate that the process does Individual:PQ:BaprocradmsB: d . not increase the product's microblal Fat-Maximum 1196

ner an fea In8 lDad by 1 I~ or more.FF.S Labelin¡ Content ror Meat and .. Samplin8 can be reduc~ to one Prot~in-Minlmum 1396

Non-Meat Product5 per lot when control has been Process A Ve'rafe..Pfecook~ Breakfast Sausa8e YI~ld demonstrat~ in threeconsecutive 10t5 F M i I ~Control . at- ax mum u-

&6 I 3Low T R d Flnlsh~ Product ControJs Protein-Minlmum 1.%mode. emperatur~ en ~rln8lor !he Productlon 01 PanlaJ1y Deratt~ . Jf producln8 finely textured lean or PER 205 G'

Chopped (P.C.) Beel/Pork. Fat-Reduced fi~ly textured extra lean. product EAA 3396Species and Panially Derllt~ 8eell should be t"t~ for rato protein. andPork Fa'ny Ti.ssue . protein efflclency ~atto (PER) or Conecttve and Preventive Actions~- Ma Is C I essential amjno acld (EAA). . Develop cOrTectiv~ and Preventi\'e~W teria antro . I t tL.- l . _..ancorporl e ,~ samp J"B proc~ure actiON for each criUcal check polnt. Defirw a lot and sublot ror rat and protejA. establlshed. Ir produclng P.C. beellpork or fat- .. Indjvldual-Obtaln a one-pound . -reduced specl.. establish I staUsUcaJly sampl~ from ~ach lot, After 10 Note: ~odel .Iso can be used in .ba.wd sampli.. proc~du~ to emure me consecuttve analyses are in compliance d~wJoplna !he foIJow1nl PQC pro¡rams.lot is in compliance with raw material wlth single sample limit5. samplin8 may Low Tempe'f8IUft Renderi"l fw Conuoi ofr~uire~nts (12 percent lean). be reduc~ to one fandomJy sampl~ lot ParúaJJy ~f8n~ Chopped Beef/Pork

out 01 every three 10t5 F81-RPduced SpecJa and Parú8IJy ~faltedHeat Processlng .. Process Avefase-:..A pfocess Beef/Pork F1ny Tlssue

. Identify proce.ssi.. temperarure (moving) averase 01 10 lot5 should be IFR Doc. 97-21882 Flled 8-22-97: 8:45 ami

tmjn1mum and maximum). maintained. ~ ~ ~,~