|(a) Plant and grounds.
(1) Storage and transportation of food must be under
conditions that will protect food against physical, chemical, and
microbial contamination as well as against deterioration of the food
and the container.
(2) Food storage facilities must be properly constructed
and maintained. All walls, ceilings, and floors must be intact to
preclude entry of vermin and environmental contaminants.
(3) Doors and loading docks must be tight-fitting and
kept closed at all times when not in use, or adequately screened during
normal operating hours to prevent entry of rodents, birds, or other
(4) Outer premises, including trash receptacles, and
non food storage areas must be kept clean and free of odors, debris,
high weeds, or standing water which could harbor or attract vermin.
(5) Adequate lighting of at least 108 lux (10 foot
candles) must be provided to facilitate cleaning and inspection of
food storage areas.
(b) Sanitary facilities.
(1) Toilet Facilities. Each warehouse facility must
provide employees with adequate, readily accessible toilet facilities.
Toilet facilities must be kept clean and in good repair. Toilet facilities
must be equipped with a hand washing sink with running water of at
least 100 degrees Fahrenheit, hand cleaning agent, and single service
towels or an air drying device.
(2) Handwashing Facilities:
(A) For warehouse facilities that have direct hand
contact with food, the facility must provide hand-washing facilities
separate from the toilet facilties designed to ensure that an employee's
hands are not a source of contamination of food, food-contact surfaces,
or food-packaging materials, by providing facilities that are adequate,
convenient, and furnish running water at a suitable temperature. Facilities
that utilize conventional handwashing must provide a conventional
handwashing sink, hot running water of at least 100 degrees Fahrenheit,
hand cleaning agent, and individual disposable towels, continuous
towel system that supplies a user with a clean towel, or an air drying
(B) For warehouse facilities with no direct hand contact
with food, hand-washing facilities separate from toilet facilities
are not required.
(C) Wastewater must be disposed of in a manner approved
by the regulatory authority.
(c) Sanitary operations.
(1) Food including raw ingredients and finished food
products must be obtained from an approved source.
(2) All foods, including refrigerated and frozen foods,
must be stored to prevent direct contact with the floor and away from
walls to help prevent contamination by vermin (rodents and insects
for example) and moisture, and to facilitate cleaning and inspection.
(3) All food packaging material that are intended to
come in direct contact with food must be stored to prevent direct
contact with the floor.
(4) Food storage facilities and transportation vehicles
must be kept free of rodents, insects, birds, and other pests which
may contaminate food which includes:
(A) no evidence of pest activity in non-food areas;
(B) no evidence of pest activity in food storage areas;
(C) no evidence of pest activity in or on food products,
food packaging or food preparation utensils, equipment or devices.
(5) Damaged, distressed, and infested foods and food
packaging material must be stored in a designated "morgue area", adequately
separated from undamaged foods and must be disposed of in a timely
manner to preclude further contamination.
(6) Food that can support the rapid growth of undesirable
microorganisms must be held at temperatures that will prevent the
food from becoming adulterated during manufacturing, processing, packing,
(A) Time/temperature controlled for safety foods must
be maintained at an internal temperature of 41 degrees Fahrenheit
(B) Frozen foods must be kept frozen at all times.
(C) Shell eggs, after initial packing, must be transported
and stored at the lower of 45 degrees Fahrenheit or as required by
The United States Department of Agriculture.
(D) The temperature of molluscan shellfish from the
harvester through the original shellfish dealer must be maintained
in accordance with 25 TAC §§241.57 - 241.60 of this title
(relating to Molluscan Shellfish). Raw molluscan shellfish must be
adequately iced or refrigerated at 45 degrees Fahrenheit or less during
all subsequent distribution, storage, processing, and sale.
(E) Seafood intended for wholesale distribution must
comply with temperature requirements specified 21 Code of Federal
Regulations Part 123, Seafood Safety.
(F) Milk received directly from a facility under the
jurisdiction of the PMO must be received at an internal temperature
of 45 degrees F or below. Further storage and transportation of the
milk must be maintained at an internal 41 degrees or below.
(7) During warehousing and transporting, all chemicals
must be properly stored and physically separated from foods to preclude
(8) Food storage facilities and transportation vehicles
operated under the control of the facility must be kept clean and
free of excessive dust, dirt, spillage, and other debris, including
(9) Food transport vehicles must be operated in compliance
with federal regulations pertaining to back-hauling.
(10) Each incoming lot must be examined at the time
of receipt and contaminated or adulterated foods must not be accepted.
(11) Swollen, leaking, and/or severely dented containers
of food must be segregated and promptly placed in the "morgue area"
and further contamination, attraction of vermin, or sale prior to
reconditioning must be prevented.
(12) Only pesticides approved by the Environmental
Protection Agency (EPA) for use in a food warehouse and/or food processing
facility may be used. Pesticides must be used only 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.
(d) Other provisions.
(1) Distressed foods salvaged by the facility must
be salvaged in accordance with §§229.541 - 229.555, 229.571
- 229.584, 229.601 - 229.614, and 229.631 - 229.644 of this title
(relating to Regulation of Food, Drug, Device, and Cosmetic Salvage
Establishments and Brokers).
(2) Food wholesalers engaged in the receipt and distribution
of over-the-counter or prescription drugs must comply with §229.251
of this title (relating to Minimum Standards for Licensure).
(3) The facility must keep accurate distribution records
so that any foods found to be unfit for human consumption may be recalled