Each plant must be equipped with adequate sanitary facilities
and accommodations including, but not limited to:
(1) Water supply. The water supply must be adequate
for the operations intended and must be derived from an approved source.
(A) Requirements for approved source. Sources in Texas
must comply with the following requirements.
(i) Public water systems. Sources in Texas which are
public water systems must comply with the Texas Health and Safety
Code, Chapter 341, Subchapter C, drinking water standards and rules
adopted by the Texas Commission on Environmental Quality, 30 Texas
Administrative Code (TAC) Chapter 290.
(ii) Other sources. Any other sources in Texas must
comply with 30 TAC Chapter 290, Subchapter F, concerning drinking
(B) Sampling requirements.
(i) Approved community public water systems as defined
by 30 TAC Chapter 290 Subchapter D (relating to Definitions). No additional
source water sampling is required.
(ii) Source water obtained from other than a community
public water system must be sampled and analyzed in accordance with
the requirements found in 30 TAC, Chapter 290 Subchapter F pertaining
to transient noncommunity water systems.
(C) Any water that is used for hand washing or contacts
food, food-contact surfaces, or food packaging materials must be safe
and of adequate sanitary quality for its intended use. Hot and cold
running water at a suitable temperature, and under pressure as needed,
must be provided in all areas where required for the processing of
food, for the cleaning of equipment, utensils, and food-packaging
materials, or for employee sanitary facilities. Hot water generation
and distribution systems must be adequate to meet peak hot water demands
throughout the facility.
(2) Plumbing. Plumbing must be of adequate size and
design and adequately installed and maintained to:
(A) carry adequate quantities of water to required
locations throughout the plant;
(B) properly convey sewage and liquid disposable waste
from the plant;
(C) avoid constituting a source of contamination to
food, water supplies, equipment, or utensils or creating an unsanitary
(D) provide adequate floor drainage in all areas where
floors are subject to flooding-type cleaning or where normal operations
release or discharge water or other liquid waste on the floor; and
(E) provide that there is no backflow from, or cross-connection
between, piping systems that discharge waste water or sewage and piping
systems that carry water for food or food manufacturing.
(3) Sewage disposal. Sewage disposal must be made into
an approved sewerage system in accordance with applicable state regulations
and local ordinances.
(4) Toilet facilities. Each plant must provide its
employees with adequate and readily accessible toilet facilities.
Toilet facilities must be kept clean and must be constructed and maintained
in a manner as to not be a potential source of contamination of food,
food-contact surfaces, or food-packaging materials. If the toilet
facility opens directly into a manufacturing area the facility must
have self-closing doors or an alternate means to protect against contamination.
(5) Hand-washing facilities. Each plant must provide
hand-washing facilities 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 hand washing 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
(6) Rubbish and Offal. Rubbish and Offal must be so
conveyed, stored, and disposed of as to minimize the development of
odor; minimize the potential for the waste becoming an attractant
and harborage or breeding place for pests; and protect against contamination
of food, food-contact surfaces, water supplies, and ground surfaces,
except as allowed in paragraph (7) of this section.
(7) Food waste. Bread, nonmeat pastry products, and
produce that have been completely removed from all packaging may be
disposed of by alternate means according to any applicable requirements
of 30 TAC Chapters 330, 332, and 335 or 4 TAC Chapter 55.