|(a) General maintenance. Buildings, fixtures, and other
physical facilities of the plant must be maintained in a clean and
sanitary condition and must be kept in repair to prevent food from
becoming adulterated. Cleaning and sanitizing of utensils and equipment
must be conducted in a manner that protects against allergen cross-contact
and against contamination of food, food-contact surfaces, or food-packaging
(b) Substances used in cleaning and sanitizing; storage
of toxic materials.
(1) Cleaning compounds and sanitizing agents used in
cleaning and sanitizing procedures must be free from undesirable microorganisms
and must be safe and adequate under the conditions of use. Compliance
with this requirement may be verified by any effective means including
purchase of these substances under a supplier's guarantee or certification,
or examination of these substances for contamination. Only the following
toxic materials may be used or stored in a plant in areas where food
is processed or exposed:
(A) those required to maintain clean and sanitary conditions;
(B) those necessary for use in laboratory testing procedures;
(C) those necessary for plant and equipment maintenance
and operation; and;
(D) those necessary for use in the plant's operations.
(2) Toxic cleaning compounds, sanitizing agents, and
pesticide chemicals must be identified, held, and stored in a manner
that protects against contamination of food, food-contact surfaces,
or food-packaging materials.
(c) Pest control.
(1) All areas of the food plant must be kept free of
rodents, insects, birds, and other pests which may contaminate food.
Guard, guide, or pest detecting dogs may be allowed in some areas
of a plant if the presence of the dogs is unlikely to result in contamination
of food, food-contact surfaces, or food-packaging materials. Effective
measures must be taken to exclude pests from the manufacturing, processing,
packing, and holding areas and to protect against the contamination
of food on the premises by pests. This exclusion of pests includes:
(A) no evidence of pest activity in non-food areas;
(B) no evidence of pest activity in food storage or
food preparation areas; and;
(C) no evidence of pest activity in or on food products,
food packaging or food preparation utensils, equipment, or devices.
(2) Only pesticides approved by the Environmental Protection
Agency (EPA) for use in a food processing facility may be used. Pesticides
must be used according to label directions. Rodenticides must be placed
inside enclosed bait boxes or other approved receptacles. Only a licensed
pesticide applicator may apply restricted use pesticides.
(3) The use of pesticides is permitted only under precautions
and restrictions that will protect against the contamination of food,
food-contact surfaces, and food-packaging materials.
(d) Sanitation of food-contact surfaces. All food-contact
surfaces, including utensils and food-contact surfaces of equipment,
must be cleaned as necessary to protect against allergen cross contact
and against contamination of food.
(1) Food-contact surfaces used for manufacturing/processing,
packing, or holding low-moisture food must be in a clean, dry, sanitary
condition before use. When the surfaces are wet-cleaned, they must,
when necessary, be sanitized and thoroughly dried before subsequent
(2) In wet processing, when cleaning is necessary to
protect against allergen cross-contact or the introduction of microorganisms
into food, all food-contact surfaces must be cleaned and sanitized
before use and after any interruption during which the food-contact
surfaces may have become contaminated. Where equipment and utensils
are used in a continuous production operation, the utensils and food-contact
surfaces of the equipment must be cleaned and sanitized as necessary.
(3) Single-service articles (such as utensils intended
for one-time use, paper cups, and paper towels) must be stored in
appropriate containers and must be handled, dispensed, used, and disposed
of in a manner that protects against allergen cross-contact and against
contamination of food or food-contact surfaces.
(e) Sanitation of non-food-contact surfaces. Non-food-contact
surfaces of equipment used in the operation of a food plant must be
cleaned in a manner and as frequently as necessary to protect against
allergen cross-contact and against contamination of food, food-contact
surfaces, and food-packaging materials.
(f) Storage and handling of cleaned portable equipment
and utensils. Cleaned and sanitized portable equipment with food-contact
surfaces and utensils must be stored in a location and manner that
protects food-contact surfaces from allergen cross-contact and from